This coffee comes from Burundi, specifically from the Kayanza region at 1850-2100 meters altitude. It is produced by a group of farmers surrounding the Umoco washing station, where individual farmers bring their harvest by foot, bicycle, or motorbike. The coffee is a Red Bourbon variety processed using the washed method. The flavor profile features notes of cassis, mandarin, and honey, with sweet aromatics of dried fruit and citrus and a honeyed finish.
Andy Sprenger founded Sweet Bloom Coffee Roasters in 2013 in Lakewood, Colorado. Sprenger is a two time U.S. Brewers Cup Champion and World Brewers Cup runner up, bringing a competition level understanding of extraction and flavor to his roasting. Sweet Bloom emphasizes light roast profiles designed to highlight origin characteristics, sourcing through direct trade relationships and working closely with importers. Packaging includes detailed information about the farm, processing method, and roast date for every coffee. The roastery is active in the competition coffee community and supplies beans to barista competitors across the country.
