A chocolaty, full-bodied blend with touch of berries, soft florals, and bright but balanced acidity. The base comprises approximately 50% Colombian coffees from Los Naranjos and Timanco groups in Huila, rotated from two annual harvests. The blend includes 30-35% washed Ethiopian coffee and 15-20% natural processed Ethiopian coffee. Flavor notes include cocoa nibs, praline, and blackberry. The blend uses both washed and natural processing methods.
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.
