Sprout Coffee Roasters

More About Sprout Coffee Roasters

Sprout Coffee Roasters: growing with flavor and knowledge from Eindhoven

Sprout Coffee Roasters was founded in 2019, when brothers Daniell Janssen and Ruben returned from Australia. At the invitation of Fifth NRE, they took over the roastery on the historic NRE site in Eindhoven. Their mission is clear: "creating better coffee together". The brand aims to elevate Dutch coffee quality and share knowledge through roasting and education. The name "Sprout" represents growth, with storytelling integrated into the packaging. The roastery and tasting room are located at Gasfabriek 5, right in the heart of an artisanal and design-oriented environment.

Roast philosophy and operations

The identity is distinctly flavor-driven: coffee is roasted with care, and bold flavors are actively pursued. Sprout utilizes three roast styles, with espresso and filter as the foundation, and "omni" when a single profile serves both brewing methods well. Production days are Tuesday and Thursday. Orders only leave the facility after a quality control check, with a shipping window of up to fourteen days after the roast date. Subscriptions are processed on roast days, while local bike delivery takes place on Friday. A Giesen gas drum roaster is used in production, fitting the artisanal character of the brand.

Assortment: Blends and Single Origins

The offering combines approachable blends with distinct single origins. Origin, process, and altitude are shared on the product pages, allowing professionals and enthusiasts to make informed choices. A few notable references showcase the breadth of their flavor palette, from daily espresso to distinct terroir:

"Cool Cat", Brazil, Cocatrel Cooperative, Natural Catuai, Carmo da Cachoeira Minas, 900–1100 masl, positioned as a daily espresso.
"Mellow Fellow", Brazil, Cocatrel Direct Trade, Natural Catuai, Carmo da Cachoeira Minas, 900–1100 masl.
"Ruby Chocolate", Ethiopia, Haro Sorsa (Guji), producer Glitter Trading and Logistics PLC, Natural, 2200–2400 masl.
“Maple Syrup”, Colombia, Daniel Muñoz (Finca Villa Camila), Washed Gesha, 1780 masl.
“Sleep Well DECAF”, Rwanda, CO2-decaffeinated lot via Rwanda Trading Co., Kigali, 1400–1900 masl.

Sourcing Model and Partners

Sprout strives to buy directly or with as few intermediaries as possible, ensuring more value reaches the producers. Recent partners include Daniel Muñoz, Glitter Trading and Logistics PLC, Cocatrel Cooperative, Rwanda Trading Co., and Conexh in Honduras. The selection rotates seasonally, following harvest cycles. While transparency regarding the producer, process, and altitude is provided, formal metrics such as FOB or farmgate prices and annual reports are not publicly available.

Team and Design

The visible team roles emphasize quality and education. Key figures within the organization include Daniell, Thomas, Fleur, and Carlos, with Carlos serving as Roastery Manager. New team members Lidiia and Pablo mark the growth of the recent “2.0” phase. The packaging was designed by Willem van Kollenburg and tells the origin stories in a recognizable, brand-consistent way.

Tasting Room, Education, and Community

The tasting room at the roastery serves as both a service point and a stage for tastings and events. Sprout organizes regular public “Sprout Monthly Cupping” sessions—for example, Cupping #6 on October 28. Workshops focus on dialing in espresso, latte art, and coffee tasting, with custom options available on weekdays after 4:00 PM. The weekly schedule shows that Monday through Wednesday is primarily dedicated to cupping and roasting, while pickup options are available during the weekend. Brew guides and event updates are shared through their own channels. During the lockdown period, a “Lockdown Latte Art Competition” connected cafés during a challenging time.

Wholesale Network and Partner Support

The wholesale overview shows an active footprint both within and outside Eindhoven. Listed locations include Zwart Wit Koffie, Jungle Café, Fortin, Livingstone Coffee, Mortimer, and Jimmy. Local city features also mention Holy Rebel and Tea Stories. The network extends to Amsterdam, ’s-Hertogenbosch, Amersfoort, Haarlem, and Tilburg. Training and guidance for partners are highlighted as part of on-site quality improvement. Formal terms such as MOQs, delivery times, or equipment packages are not publicly published.

Sustainability and logistics

The decaf line utilizes a subcritical CO2 process instead of chemical solvents. In Eindhoven, subscriptions are delivered by bicycle on Fridays, making the last mile more sustainable. The brand story centers on reducing intermediaries to ensure better compensation for farmers. Quantitative sustainability indicators or certified programs have not been publicly shared.

What this means for professionals

For cafés and coffee professionals, fixed roasting days provide predictability for planning and inventory. The combination of espresso, filter, and omni-profiles simplifies menu management and training. Seasonal rotation keeps the offering fresh, while education and cuppings enhance the palate of both teams and guests. The tasting room at Gasfabriek 5 serves as an accessible spot to taste, pick up orders, and deepen coffee knowledge. In this way, Sprout connects consistent production with an open learning environment for the Dutch coffee sector.

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