Service 01
Origin & Coffee Selection
The single most important decision you'll make as a coffee shop is which coffee goes in the hopper. We help you make that choice with clear criteria — not vibes.
What's Included
- Guided cupping sessions across multiple origins at our Gilbert roastery
- Detailed tasting notes and cup scores for every coffee we evaluate
- Head-to-head comparisons of Brazilian, Central American, and African origins
- Honest conversation about pricing tiers and what they buy you
- Review of competitor offerings in your market to position your program
- Final recommendation matched to your brand, clientele, and volume
Why This Matters
Most new coffee shops pick their beans one of two ways: they go with whatever the regional roaster's rep pushes hardest, or they chase the trendiest single origin without thinking about who their actual customer is. Both approaches leave margin on the table and create menus that don't fit the neighborhood.
The right coffee for your shop depends on three things: the flavor profile your target customer already enjoys, the price point your neighborhood will pay, and the story you want to tell at the counter. A high-acidity Ethiopian natural is a beautiful coffee — but it will confuse 80% of customers in a suburban strip-mall cafe expecting a classic latte.
Our job is to match your coffee program to your reality. Sometimes that means a bright, fruit-forward single origin as a feature offering. Sometimes it means a balanced Central American blend as your house espresso. Most of the time it's a mix — a house blend that does 80% of the volume, with a rotating single origin that gives regulars something to try.
Our Process
Brand audit
We review your concept, location demographics, and existing menu (if any). If you don't have these yet, we help shape them.
Cupping session at our roastery
You visit Gilbert for a half-day cupping. We pull 6–10 coffees, taste them blind, and score them against your brand criteria.
Shortlist & pricing
We present a shortlist of 2–3 coffees with transparent pricing at each volume tier, plus projected per-cup cost.
Decision & order
You pick. We roast. Your first sample batch lands within a week so you can test in your own environment.
Common Questions
Should I carry single origin or a blend as my house espresso?
For most wholesale partners we recommend a blend as the house espresso — it's more forgiving on the machine, easier to train baristas on, and more familiar to walk-in customers. A single origin works well as a rotating feature for regulars who want variety.
How many coffees should I offer on my menu?
One house espresso, one decaf, and one single-origin filter offering is the sweet spot for shops under $15k/month in coffee revenue. More than that and your baristas lose consistency and your inventory gets expensive.
Do you help with seasonal rotations?
Yes. If you want a rotating single origin, we'll keep you updated when new lots arrive from our partner farms — typically 3–4 times a year. You pick which ones to feature.
Can I taste samples before committing?
Absolutely. Every wholesale conversation starts with samples. You'll brew and taste on your own equipment before we finalize any order.