We love coffee. Not the boring, forgettable kind, the kind that makes you stop mid-sip and go "Whats this taste?"
Our Story
Roasting since 2019. It's been a wild ride, but worth it!
In 2019 we saw the increasing number of Covid-19 reports and thought to ourselves…’could there be a better time to start a business in hospitality?’
Turns out….yes, pretty much any other time would’ve made our lives a little easier hehe
But lets take a step back and dig into how we got there.
We wouldn’t have even been in The Netherlands doing our roasting coffee thing if Ruben didn’t move there from the land down under, which was because he’s brother Daniell traveld to The Netherlands and very much enjoyed the lifestyle and saw an opportunity to share our passion for coffee with our Northern counterparts and so encouraged this new endeavour very much on the other side of the globe.
Prior to this mega bad boy thing of a ‘move’…literally. Ruben and Daniell built, started, owned and eventually sold their first business together. Rubens first job was making coffee after school when he was 13 years old. He worked his way into many other fields but always found his way back to coffee, whether it was just part time or in the summer vacation….he couldn’t escape the love and passion for coffee. With Daniell having finished he’s business degree he decided to backpack around the world, often through coffee farm regions and countries where most of their economy relies on the coffee trade.
When Daniell returned it seemed almost unavoidable that the two brothers would team up and combine their skills and their passion for coffee and start the best, most kickass, beautiful and loved coffee, food, art and jazz spot in all of Perth (If you never visited, you’ll just have to take our word for it) These things were the perfect testing grounds for what makes Sprout, Sprout.
Coffee, People and Quality
We know the trials and tribulations that come from the side of the consumer, home brewer, barista, head barista, trainer, business owner, small scale roaster. You name it….we’ve made all the mistakes, so you don’t have to. The coffee industry is forever growing (no pun intended) and evolving. So we strive to do the same…pushing the boundaries of coffee as far as we can. whilst still having a place in our hearts for the old school coffee bandits.
That’s why our range of coffee extends from coffees on the forefront of the coffee world for all yall coffee geeks and also keeping it real for those bad ass grandmas and grandpas that like a classic style coffee but an extra bit of class.
We have a coffee for anyone in any walk of life…the only choice is, how adventurous are you feeling today?
Our range starts from putting a cute smile on your dial to blowing your face right off.
To really delve into the adventure of what makes Sprout what it is today, we need to start the story from not one but many different continents and places.
Sprout isn’t just the meticulously and deliciously roasted coffee in the bags you get from us….for us Sprouts story is a combination from every person that works and contributes in our team, every person that brews and drinks our coffee, every producer, farmer or green supplier we have gotten to know and love.
Stop by our shop for deliciously tasty little bean or great brewing advice and a general chill, good vibe from Carlos, our roastery manager. Chat to Ruben, you may catch him during the week with his headphones in…harnessing all of his adhd and ocd tendencies in getting the best flavour out of the beans that the farmers and producers have worked so hard all year around to grow and care for. We are still deciding whether he’s eccentric or just plain crazy.
Daniell is the tall fella you may see from time to time on he’s laptop is usually in the background of the operations replying to your emails and making sure things are running smoothly behind the scenes…making sure the lights stay on….he’s the guy that Ruben yells out for if you have too specific questions about new machinery or tools.
You may have noticed the team growing, Lidiia and Pablo our newest team members will be getting more involved.Which means we will have two extra trained pallets and four extra hands for packing and smashing out some yummy brews behind the bar.
