ICONS: Andy Sprenger

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We are incredibly honoured to have Andy Sprenger as our August ICON. 


In 2013, after ten years in the specialty coffee industry, Andy returned with his family to his home town of Lakewood, Colorado to start Sweet Bloom Coffee Roasters. He brought a wealth of sourcing and roasting knowledge and titles such as two-time US Brewers Cup Champion, Runner-up in the World Brewers Cup Champion, 2013 US Aeropress Champion, and Runner-up in the 2014 US Cup Tasters Championship. 

Andy owes much of his early success with Sweet Bloom to his good friend Kapo Chiu and the Cupping Room - Sweet Bloom’s first account! Kapo and Andy became fast friends after meeting each other in Vienna where Andy was competing in the World Brewers Cup. Although Kapo claims it was begrudgingly, Andy happily shared with Kapo some of his competition coffee, Cerro Azul, a geisha from their beloved friend and producer Rigoberto Herrera.

After 7 years, Sweet Bloom has grown to be known as one of the best coffee roasters in the US. Andy is grateful for the team of coffee professionals that now are part of making Sweet Bloom what it is today. Recently, Andy partnered with his long time friend Eric Yochim who now oversees the retail side of Sweet Bloom. They plan to open their third retail location in October. This partnership enables Andy to focus his attention on building relationships with producers and spending more time cupping in the lab.

Andy’s selections for Cupping Room are two relationship coffees that reflect the personal nature of how Sweet Bloom sources coffee.  The first is from the world-renowned Café Granja La Esperanza: Cerro Azul Geisha (natural process), and the second is from another one of Sweet Bloom’s long-term partners: Pablo Guerrero’s El Obraje – both from Colombia.

Cafe Granja La Esperanza: Cerro Azul Geisha Natural

  • HARVEST: 2020
  • PRODUCER: Rigoberto Herrera
  • FARM: Cerro Azul
  • REGION: Valle del Cauca
  • ORIGIN: Colombia
  • ALTITUDE: 1,950m
  • VARIETIES: Geisha
  • PROCESS: Natural
  • FLAVOURS: Mango, ripe pineapple, winey

Cerro Azul is a very special origin for Andy, as it’s the coffee he used when he competed at the 2012 World Brewers Cup Championships in Vienna (where he placed 2nd in the world!).  The farm is one of five owned by Rigoberto Herrera at Café Granja La Esperanza, and sits at a whopping 2,000 metres above sea level.  The expertise of the craftsmen at Café Granja La Esperanza produce mind-blowing quality coffees, year after year. 

Manual and rigorous picking followed by the de-pulping process, which is done without water. Coffee is stirred and tested sensorially to determine the ideal fermentation based on the cup profile wanted. Fermentation time for this coffee ranges between 19 and 22 hours in wholes cherries and then the cherries skin is taken out to start the second fermentation step in parchment and mucilage and last for 35 hours.  The coffee is left 48 hours in the silo (average temperature of 35 °C) then passed to solar drying for approximately 15 days.


Pablo Guerrero El Obraje Gesha

  • HARVEST: 2020
  • PRODUCER: Pablo Guerrero
  • FARM: El Obraje
  • REGION: Nariño
  • ORIGIN: Colombia
  • ALTITUDE: 2,200m
  • VARIETIES: Geisha
  • PROCESS: Natural
  • FLAVOURS: Raspberry sorbet, chocolate ganache, Champagne

The hundred-hectare Hacienda El Obraje is a truly stunning property in the mountains of the Nariño department, with coffee planted on the slopes descending to a river valley. The transition from apple orchard to coffee estate began as a challenge, but has proven to be a rewarding venture. Pablo’s background in architecture leads him to approach coffee from both passionate and pragmatic angles, applying planting and processing strategies designed for long term farm health.  

Pablo brought Geisha seeds from Panama in 2011 and started with 2,000 trees. Four years later, he planted another 7,000 trees, which are now in production. Geisha trees are planted with 3m distance between them to give their broad-stature branches room to grow. Geisha cherries are selectively harvested when they are at full maturity and have a red-purple color.

This lot of naturally processed geisha is fermented for 20 hours in cherry in the same bags the pickers use, then flotation-sorted before being moved to raised beds to dry, about 30 days.

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