Why Sprouted Coffee?

The Sprouting Process

All edible seeds, grains & legumes, including coffee beans, contain enzyme inhibitors designed by nature to protect from premature germination. Enzyme inhibitors, such as phytic acid, interfere with our ability to absorb nutrients when we ingest seeds, grains and legumes.

The sprouting process results in the breakdown of these enzyme inhibitors allowing for better digestion and mineral absorption. Sprouted seeds, grains and legumes also have a greater nutritive value due to their higher concentration of vitamins, antioxidants and a more favorable distribution of amino acids. So, since we sprout edible seeds to achieve these health-driven goals, we wondered...how might a coffee bean benefit from sprouting, too?

Every seed & bean has a protective barrier

protecting the seed’s storehouse of nutrients inside until it is time to grow.

Changes in the seed can now begin, with the ultimate aim of growing a whole new plant.

Our aim, however, is not a new plant. We are after a better, smoother cup of coffee.

When the perfect growing conditions arise in nature, the protective barrier naturally changes,

and the sprouting process is sparked.

To do that, we simulate the right conditions to activate the sprouting process.

Our process removes acidic elements from the outer protective shell and enzyme inhibitors within.



We stop the sprouting process, sealing in the caffeine levels with new unique flavor notes. The storehouse of nutrients within the bean are preserved.

What is the Sprouting Authority?

Coffee starts in nature as a seed, and like any seed, contains the untapped resources needed to grow a living plant. We have partnered with the Sprouting Authority in an attempt to unlock nature’s full potential by sprouting each batch of only the finest Arabica coffees prior to roasting. The result, is a better cup of coffee inherently lower in bitterness and acidity, that provides a smoother overall taste.

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