La Danta, named after the Andean Tapir, is grown by a group of producers in Cajamarca, Peru at elevations between 1500-1850 meters above sea level. The coffee is produced with organic practices and washed processing, with careful drying on raised beds and covered patios. Sweet and floral aromatics are joined by flavors of peach and cherry in the cup. The producers emphasize sustainability and quality, ensuring consistent excellence year after year.
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.
