Roasted here
House blends, darker coffees, decaf and more distinctive options, matched to how your customers actually drink them.
Explore the blends
from
$19.00
from
$19.00
from
$19.00
from
$19.00
Wholesale coffee · Roasted in Dubbo
At 7:42am, nobody cares how clever the tasting notes sound. The grinder is drifting, someone has called in sick and the flat whites still need to taste right. We roast for that.
Already know why you are here?
If you are already looking for a wholesale roaster, send us the basics and we can talk. If you would rather put the coffee through your own machine first, start with the $20 wholesale sample pack.
Give us enough to know who you are and where the café is. We can get into kilos, machines, grinders and everything else when we speak.
Great coffee is easy when everything is perfect. A busy café is where it earns its keep.
Coffee changes through the day. So do grinders, milk, staff, weather, queues and patience. A wholesale blend has to survive the real world, not just look impressive on a cupping table. That is why we look at the whole coffee service: what your customers order, how your team works, what equipment you have and what actually happens when the docket printer starts screaming.
Start with the actual problem
Nobody wakes up wanting to “engage a wholesale coffee solution”. Usually something is opening, changing or annoying the hell out of you.
Machine capacity, grinder choice, bench layout, expected volume and staff skill all shape the coffee you can reliably serve. We can help work through the coffee, equipment and training before opening day, while changes are still easy.
Maybe support has disappeared. Maybe the coffee no longer suits your customers. Maybe the machine is becoming the problem. We will look at what you have now, what is actually wrong and what is worth changing before we recommend anything.
Grind, dose, cleaning, milk, technique, water, machine performance and workflow can all turn a good coffee into a frustrating one. We would rather find the actual cause than pretend a new bag fixes everything.
The real-world test
We choose and roast wholesale coffee around the way it will actually be served, not around a paragraph of tasting notes.
What sits behind the coffee
House blends, darker coffees, decaf and more distinctive options, matched to how your customers actually drink them.
Explore the blendsCommercial machines, grinders and tamping equipment selected around volume, workflow, space and budget.
Commercial equipmentExtraction, grinder adjustment, milk, cleaning and workflow. The things that make tomorrow's coffee more consistent.
TrainingPractical help when equipment, extraction or workflow is getting in the way of service.
Talk to the team
Skip the coffee jargon
This is not a final prescription. It is a useful place to start before we taste coffee together and look at your machine, grinder, milk mix and customer base.
A dependable medium-roast all-rounder with honeycomb, caramel and milk chocolate. It works through milk without getting lost and remains balanced enough for black coffee.
A medium-dark, full-bodied coffee with chocolate and biscoff character, built to perform through dairy and alternative milks.
Darker, fuller and deliberately unapologetic about it. Rich chocolate, deep caramel and plenty of weight for customers who ask for a stronger cup.
An award-winning Colombian blend with maple sweetness, stone fruit, red apple, chocolate and caramel. A more distinctive option for cafés wanting something beyond the familiar house-blend lane.
Support that understands hospitality
It is customers waiting, staff improvising and revenue going out the door. That is why wholesale support needs to be practical.
Regional is not a footnote
Coffee Bean began in Tamworth in the early 1990s. Today, the roastery is in Dubbo, with a Coffee Bean site and team in Tamworth. Regional supply means freight, distance, staff changes and equipment downtime are not theoretical problems to us. They are Tuesday.
The useful questions
The questions café owners tend to ask us before changing anything.
It depends on what your customers drink, how much milk you use, how strong they like their coffee, the machine and grinder you have and how your team works.
Supreme is a strong all-round starting point. Café Crema suits venues with a heavy milk-coffee mix. Director's Choice is darker and fuller. If you want something more distinctive, we can move beyond the classic house-blend profile.
Yes. For a café, tasting the coffee in the context of your menu and customers makes far more sense than choosing from tasting notes alone. Contact us and we can work out the most practical way to compare suitable coffees.
Yes. We can look at your current coffee, machine, grinder and service setup, what is working and what is not, then recommend what is actually worth changing. You do not need to start again just for the sake of it.
Yes. We supply commercial espresso machines, grinders, electronic tampers and other coffee equipment. The right setup depends on expected cups per day, peak demand, bench space, staffing and budget.
Depending on the business, volume and equipment, options may include outright purchase, rent-to-buy or on-loan equipment. We can talk through what is available for your venue.
Yes. Training can cover extraction, milk texturing, grinder adjustment, cleaning, daily machine care, workflow and consistency. The aim is not to turn training into theatre. It is to make the next shift easier and the coffee more repeatable.
We provide equipment support for wholesale customers. The right response depends on your location, the equipment involved, trading day and service-team availability, so we prefer to be clear about what is practical for your venue rather than publish a promise we cannot keep everywhere.
We roast in Dubbo and also have a Coffee Bean site in Tamworth. We supply wholesale coffee across regional NSW and beyond. Delivery, freight and service arrangements depend on location and order setup.
Earlier is easier. Machine size, grinder choice, power, plumbing, bench layout and workflow can affect the coffee operation long before you choose the beans. If the plans are still flexible, that is often the best time to talk.
No pitch deck required
Opening, switching, fixing inconsistency or just looking for a better fit. Give us the rough version. We can work from there.
1300 654 001Looking for coffee for an office rather than a café? Explore workplace coffee machines.
