For a café or roastery, choosing coffee is a service decision as much as a sourcing decision.
Define the use case
Decide whether the coffee is for espresso, filter, a seasonal feature, retail bags, or a blend.
Evaluate samples
- Taste using the brew method you expect to serve.
- Note aroma, body, balance, finish, and cooling.
- Record the preparation so it can be repeated.
Ask sourcing questions
Ask about origin, formats, processing, packaging, and the commercial route. Availability, volumes, terms, certifications, and export documentation should be confirmed for each enquiry.