Wholesale coffee for hotels, from the breakfast buffet to the last order at the bar

Between seven and ten most properties pour more coffee than in the rest of the day combined, usually through self service machines that nobody adjusts mid service. The blend has to stay drinkable across a wide range of doses and grind settings, because the alternative is a member of staff standing at the machine instead of clearing plates.

Your guests arrive from a dozen countries with a dozen ideas of what coffee should taste like. A bean built on one bright single origin can be beautiful when a barista dials it in and thin when a night receptionist presses a button.

Fewer cups, higher expectations, and usually a proper espresso machine with someone behind it who knows how to use it. This is where a guest decides whether the hotel takes coffee seriously.

The same bean has to hold its own as a straight espresso and still work in a cappuccino at eleven at night. Our darker profiles keep body and sweetness under steamed milk, which is what a bar list dominated by milk drinks needs.

Coffee that travels a corridor arrives a few minutes later, and the delicate top notes are gone before the tray reaches the door. Body matters more than aromatics here, which is another argument for a rounder, fuller profile across the property.

Conferences work the other way: two hundred cups in a fifteen minute break, then nothing for two hours. Once you know how much a full room actually drinks, that becomes the most predictable line in your order.

Every bag carries the roast date, so stock rotates in the right order without anyone having to remember which delivery came first. Coffee holds its best form for around four weeks from roasting.

Orders leave within 1 to 3 business days of payment, with tracking on every shipment. For a predictable high season, order against your booking calendar rather than your current shelf.

Buyer's guide

What coffee should a hotel serve?

A hotel needs one whole bean blend that holds up in every outlet, because a guest who liked breakfast will order the same drink in the lobby and judge the property on whether it matches. That rules out anything too delicate. Medium to medium dark gives enough weight to survive a self service machine and enough sweetness to work in milk.

The second constraint is the breakfast peak, when the machine runs for three hours without anyone touching the settings. A blend with a narrow window of good extraction turns that into a problem the front of house team cannot solve mid service.

Whole bean, ground at the machine, in 1 kg bags with a one way degassing valve and the roast date on the label.

Roast level

Medium to medium dark. Forgiving on a buffet machine, still good as espresso at the bar.

How many blends

One for the whole property. Simpler ordering, storage and training, same cup everywhere.

What to check

The roast date on the bag, and whether two deliveries behave the same at your dose.