finding a wholesale coffee roaster starts with minimum order quantities, lead times, consistency, and support. here's how to vet suppliers in 2026.
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finding a wholesale coffee supplier for your cafe means identifying roasters who can meet your volume requirements, deliver consistent quality, and provide ongoing support beyond the bag. most specialty roasters set minimum order quantities between 10 and 50 pounds per order, with lead times ranging from 2 to 7 days for roast-to-order programs. the best partnerships involve training, equipment guidance, and menu development, not just beans showing up at your door.
minimum order quantities vary widely. smaller regional roasters often start at 10 to 20 pounds per order, which works for new cafes or those testing a relationship. mid-size roasters typically require 25 to 50 pounds. larger production roasters may set minimums at 100 pounds or more, sometimes tied to monthly commitments rather than per-order thresholds.
if a roaster lists a monthly minimum, calculate your weekly usage first. a cafe pulling 150 to 200 espresso shots daily and brewing 2 to 3 batches of drip will use roughly 30 to 40 pounds of coffee per week. that puts you at 120 to 160 pounds monthly, which clears most mid-tier minimums comfortably. a smaller operation doing 50 shots and one drip batch daily might only need 40 to 50 pounds per month, which narrows your options to roasters with flexible programs.
ask whether the minimum applies to total poundage or requires specific allocations across blends and single origins. some roasters let you mix and match; others require minimum quantities per SKU, which complicates menu planning when you want to rotate offerings.
quality starts with green coffee sourcing. roasters who maintain relationships with importers and book containers forward can offer recurring single origins and stable blends. ask where they source, whether they cup pre-shipment samples, and how they handle quality control when a lot arrives below spec. roasters who replace substandard coffee and adjust their offerings in response show the kind of accountability that matters when you're depending on them weekly.
consistency comes from process control. roasters using profiling software (Cropster is common) and scheduled maintenance produce more repeatable results than those eyeballing batches and running equipment until it fails. request samples from different production dates, ideally separated by several weeks, and compare them blind. variations in roast development, acidity, and body indicate gaps in process discipline.
tasting coffee as the roaster prepares it (espresso, drip, whatever matches your service) matters more than cupping scores. a naturally processed ethiopian that cups beautifully might pull harsh shots on your La Marzocco if the roast development doesn't suit your grinder and extraction parameters. bring your head barista to the roastery if possible, pull shots on equipment similar to yours, and see whether the coffee performs the way you need it to.
equipment access and technical support separate good suppliers from great ones. some roasters offer equipment rental or lease programs that include preventive maintenance and technician support. this matters especially for espresso: a grinder that drifts out of calibration or a machine that scales up will destroy even excellent coffee. roasters who coordinate service or provide their own technical staff reduce the number of vendors you're juggling.
barista training should be part of the onboarding process. expect at least one on-site session covering dialing in espresso, adjusting grind for weather and age, and troubleshooting common extraction problems. ongoing training (quarterly or twice yearly) helps as your team turns over and as the roaster introduces new coffees. some roasters charge for training; others include it in wholesale pricing. clarify this upfront.
menu development support ranges from basic recipe suggestions to full beverage program consulting. a roaster who understands your customer base and service style can recommend which coffees to feature as espresso, which to offer as single-origin pour-overs, and how to structure pricing. this becomes especially valuable if you're adding cold brew, nitro, or specialty drinks and need to understand yield, dilution ratios, and cost per serving.
most roast-to-order programs operate on 2 to 5 day lead times. you place an order Monday, coffee roasts Tuesday or Wednesday, and ships for Thursday or Friday delivery. this keeps coffee fresh but requires you to forecast usage accurately. running out mid-week because you underestimated weekend volume means either calling in an emergency order (if the roaster accommodates that) or serving stale coffee.
some roasters maintain inventory of core blends and popular single origins, which shortens lead times to 1 to 2 days but may compromise peak freshness. coffee roasted Thursday and shipped Monday is still good, but it's not the same as coffee roasted Friday for Monday delivery. decide whether your customers will notice and whether the convenience justifies the tradeoff.
delivery frequency depends on your volume and storage capacity. high-volume cafes may receive shipments twice weekly to maintain turnover and free up storage space. smaller operations might order weekly or biweekly. clarify shipping costs: some roasters include delivery in wholesale pricing, others charge per shipment or require minimum order sizes to waive fees. a $15 delivery charge on a 20-pound order erodes your margin significantly.
wholesale pricing should sit 30% to 40% below retail. if a roaster sells 12-ounce retail bags at $18 to $20, expect wholesale pricing around $11 to $14 per pound when buying in 5-pound or larger increments. volume discounts typically apply at thresholds: 25 pounds, 50 pounds, 100 pounds, and so on. the discount curve usually flattens after 50 to 75 pounds, so ordering 200 pounds instead of 100 might only save you another 50 cents per pound.
contracts sometimes bundle coffee pricing with equipment leases, training commitments, or exclusivity clauses. read these carefully. an exclusivity clause that prevents you from buying from other roasters might make sense if the supplier offers equipment and support, but it also removes your leverage if quality slips or the relationship sours. negotiate terms that allow you to exit with reasonable notice (30 to 60 days is common) and without penalty if the roaster fails to meet agreed service levels.
some roasters offer tiered programs: a higher price with month-to-month flexibility, or a lower price with a six or twelve month commitment. the discount on committed contracts usually ranges from 5% to 10%. run the numbers: if you're confident in your volume and the roaster's performance, the savings add up. if you're still testing the relationship or your business is seasonal, flexibility is worth paying for.
start with these:
ask for references from current wholesale customers, ideally cafes with similar volume and service models. call them. ask about consistency, responsiveness when problems arise, and whether the roaster delivers on promises made during the sales process.
start with a small trial order, even if the roaster's minimum is higher than you'd normally buy. order their core espresso blend and one or two single origins that match your menu. evaluate freshness on arrival (roast date should be within 3 to 7 days), packaging quality (valve-sealed bags, clear labeling), and how the coffee performs over the first week of service. track customer feedback and barista observations.
if the trial goes well, place a second order at your typical volume and frequency. this tests whether the roaster can maintain quality and logistics when you're operating as a regular account rather than a prospect they're trying to impress. pay attention to communication: do they confirm orders promptly, provide tracking information, and respond quickly when you have questions?
after two to three months, evaluate the full relationship: coffee quality, delivery reliability, support responsiveness, and cost relative to your budget. if everything aligns, formalize the partnership with a contract or standing order. if gaps exist, address them directly or start evaluating alternatives before you're locked in and dependent.
Key takeaway: the best wholesale coffee partnerships go beyond beans -- roasters who offer training, technical support, and quality accountability will make or break your cafe program.
a cafe pulling 50 espresso shots and one drip batch daily uses roughly 40 to 50 pounds of coffee per month. calculate your weekly shot and batch volume first, then multiply by four to find your monthly requirement before comparing roaster minimums.
new cafes should look for roasters starting at 10 to 20 pounds per order. smaller regional roasters commonly offer these flexible programs, which let you test the relationship and dial in the coffee before committing to larger monthly volumes.
request samples from production dates separated by several weeks and compare them blind. look for changes in roast development, acidity, and body. roasters using profiling software like Cropster and scheduled equipment maintenance tend to produce more repeatable results batch to batch.
beyond beans, expect training for your staff, menu development input, and technical support for espresso equipment. some roasters offer rental or lease programs with preventive maintenance included. roasters who coordinate service and help troubleshoot extraction problems are worth more than ones who just ship bags.
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