June 2018 La Marzocco Subscription – Sweet Bloom

This isn't my first foray with Sweet Bloom...

just a few short months ago I picked up a bag at a local shop that is a multi-roaster.  I was immediately drawn to the bag.  There is something about the black and white coffee shrub with the colored tag that really was magnetic to me.  These bags are no different, and for some reason the colors are surprisingly fitting to the flavors of these coffees.

Sweet Bloom is based out of lovely Lakewood, Colorado and was started by Andy Sprenger.  If that name sounds familiar, its because he has an impressive specialty coffee resume. He was a two-time US Brewers Cup Champion,  a runner-up at the World Brewers Cup, and the 2013 US Aeropress Champion.  He's taken that experience, as well as extensive sourcing and roasting knowledge applied it to Sweet Bloom Coffee Roasters.

Some of you that are regular readers may know that I have a love-hate relationship with single origin espressos.  Enough to even write a piece about how much I like blends, which isn't a popular opinion in todays specialty coffee climate.  I was surprised to get two single origins from Sweet Bloom (via the La Marzocco Home Subscription) but I'm not one to dwell on things, so I popped em', hopped em', and put em' under some pressure.

I started things off with the Duromina.  It's an Ethiopian coffee, which is always a hit with me, but can create very acidic espresso.  The recipe provided by Sweet Bloom pulled out the shot a bit longer, which is often a tactic used to balance out the acidity with some sweetness.  This worked, and the shots were very crisp and had great notes of honey and stone fruit.  With milk the stone fruit warps to more of a marmalade jam.  Needless to say, its pretty delicious.

The Eibar Rojas from Colombia surprisingly was my favorite of the two.  I say surprisingly because I often find Colombian coffees a little basic flavor wise.  This one has great floral notes, a heavy sweetness that comes across to me like the crispy top of a creme brûlée.  As a cappuccino, or with any steamed milk, this coffee really shines.  The sweetness develops into a creamy delight, like the smooth inside of creme brûlée, with the added bonus of not needing a spoon.

In the end both of these espressos are delicious, yet very different.  I'd highly recommending getting ahold of these.  On my personal scale these two score an easy 'Stock It'.

Spro Scale


Sweet Bloom Duromina


Origins: Jimma, Ethiopia

Roast: Medium

Brew Ratio: 1:2+

Grams In: 18

Grams Out: 40

Duration: 25 - 28 seconds

Sweet Bloom Colombia

Eibar Rojas

Origins: Cauca, Colombia

Roast: Medium

Brew Ratio: 1:2

Grams In: 18

Grams Out: 36

Duration: 25 - 28 seconds


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