Incredible transformations that will create a new plant are waiting inside every viable bean or seed. Sprouting, or germenating only starts once the protective anti-nutrients on the bean are removed, triggering these transformations. In nature, that is the function of rain and soil moisture, over time. The power inside the bean is kept from starting too soon; waiting to find it’s ultimate planted place. In our food-safe facilities, we reduce that time greatly through heat, pressure and 100% clean, pure water. Zero chemicals or unnatural catalysts are used in our process. And we use very specific tanks and kilns to achieve our sprouting goals. We initiate the magic of sprouting and then stop it just at it’s peak. The resulting bean is still green and ready for roasting, but with a tranformed sprouted inside!

Through sprouting, at least two things happen that allow taste to shine through more clearly. First, since the anti-nutrients and other contaminants are removed through the cleaning process, the coffee taste is cleaner. Secondly, the new bio-availabilities that are present in the sprouted bean act to smooth the acidic taste and the caffeine into a “gentler” cup of coffee.

We have applied years of experience & understanding from the edible sprouting industry to the sprouting of the coffee bean. And we have spent years refining this unique process. We are committed to delivering the best coffee bean possible, naturally.