Wholesale & Café Partnerships
Wholesale & Café Partnerships
Small-batch coffee, roasted to order for cafés, restaurants and hospitality groups across India.
A bag of beans is a transaction. A coffee programme is the blend chosen for your machine, the recipe dialled to your water, the staff trained to hold it on a Saturday rush, and someone who picks up the phone when the shot goes wrong on a Tuesday.
We only do the second one.
Four things, none of them charged as extras.
Free sample pack
Before any commitment, we send you coffee to brew on your own machine, with your own water and milk. You taste it in your bar, not in a tasting room.
No minimum order
Start with 5kg. Start with 2kg. Better you order what you actually sell and reorder fresh than sit on a pallet going stale.
Barista training
On-site, with your team. Extraction, dialling in, milk technique, and a written recipe card for every drink on your menu.
Equipment guidance
Help choosing the machine and grinder that fit your volume and budget, plus machine placement for partners committing to regular volume.
Café consultancy — concept validation, menu development, equipment and workflow design, staff training — is available as a separate engagement for operators opening a new space.
Priced on volume, not on how hard you negotiate.
Your exact rate is set on the call, against your blend and your monthly volume.
Built for a busy bar.
Consistent, forgiving, designed to hold their shape through milk. These are the coffees that carry a menu.
For the guest who reads the menu.
The coffees your competitors can’t get.
OBSIDIAN
Ammikulavi Estate · 96hr Anaerobic Canephora
Black grape, aged rum, dried fig on filter. Molasses, dark cacao, burnt sugar as espresso.
ÉTOILE NOIR
Kaapi Kaadu Estate · Champagne Fermented
White grape, champagne, candied pear. Demerara sugar, cacao nibs, dried fig as espresso.
CULTURED 42
Kerehaklu Estate · 42hr Anoxic Washed
Green apple, lime zest, floral lift. Silky, pastry-like sweetness, clean cultured finish.
MOSS THEORY
Kerehaklu · SLN 9 Peaberry · Mossto Anoxic Natural
Golden mango, pink guava, raspberry nectar. Wildflower honey and cacao nib on espresso.
RED LANTERN
Central Highlands · Natural Canephora
Dark chocolate, golden raisin, roasted cashew. Syrupy and sweet, exceptional in milk.
A menu nobody can copy
Almost nobody in your city can put a champagne-fermented canephora on their filter board. These lots are small and they do not repeat. That scarcity is yours to sell.
Two roasters. One for production, one for getting your blend right.
Coffee-Tech Silon ZR7
Consistent, repeatable profiles at volume with full profile logging — so your blend tastes the same in October as it did in March. This is what your standing order runs on.
Solar 2kg Electric
Our trial roaster. Where a custom blend for your bar actually gets built — small batches, fast iteration, tasted against your machine and your milk before it goes to production.
Custom espresso development
A blend built around your machine, your water and your milk — not adapted from a catalogue.
White label & private roast
Your name on the bag, your profile in the roaster. For groups building their own retail line.
Green coffee supply
For roasters and operators running their own roast. Same estates, same sourcing relationships.
Great coffee dies at the machine.
We have watched excellent coffee ruined by a grinder nobody adjusted and a barista nobody taught. So training is not an upsell for us — it is how we protect our own coffee once it leaves the roastery.
Barista training
On-site, with your team, on your machine. Extraction fundamentals, dialling in, grind adjustment through the day, milk texturing, and written recipe cards for every drink you serve.
Ongoing support
A direct line for when the shot goes wrong. Seasonal re-dialling when the crop changes. Reorder reminders before you run out mid-service.
Café consultancy
Concept validation, menu and pricing, equipment specification, bar workflow and layout, supplier setup and staff hiring support.
Four steps. No contract until step four.
A conversation
A fifteen-minute call. What machine and grinder you run, how many cups a day, what you’re pouring now and what you wish it did better. We quote your commercials on this call. No pitch.
Samples, free
We send two or three coffees chosen for your setup, with dial-in recipes. You brew them in your own bar, on your own water, and you decide.
Dial in together
We walk your team through the recipe — in person where we can reach you, on a call where we can’t — and leave you with recipe cards that work.
Go live
Agree volume and pricing, set a reorder rhythm, and your coffee is roasted to order from then on. No lock-in, no loyalty clause.
Book a 15-minute call. Samples go out the same week.
Tell us your machine, your volume and your address. We’ll talk it through in fifteen minutes, then samples go out — free, no minimum, no obligation.