Quality starts with what we buy. Caffè Affine typically offers more than 20 different coffee origins and quality levels, giving our wholesale partners a broad selection rather than limiting them to a handful of standard coffees.

Every coffee we roast is specialty-grade, scoring 84 points or higher, and our selection includes coffee options with certifications such as Fair Trade, Organic, and Rainforest Alliance Certified.

That range allows us to match the coffee to the customer, whether you're looking for an approachable everyday house coffee, a premium single origin, a certified coffee, or something distinctive for a custom blend, without compromising on the quality of the green coffee we start with.

We have several roasters in our facility, ranging from a 1-kilo to our workhorse Diedrich IR-12 (25lbs per batch). Each roaster is equipped with software that allows us to monitor and document the roast profile throughout the entire roasting process.

Once we dial in the ideal roast profile for your coffee, we save that profile in our roasting software. From that point forward, the roaster follows the same recipe, tracking variables such as time and temperature, to help us reproduce that profile consistently from batch to batch.

Coffee is an agricultural product and can naturally change from crop to crop, so our roasting team still monitors every roast and makes adjustments when necessary. The goal is not simply to repeat the same settings; it is to deliver the same flavor experience in the cup every time.

We source our green coffee through a combination of established importers and direct relationships with coffee farms and producers.

Using multiple sourcing channels is important because coffee is an agricultural product and harvests change from year to year. Availability, quality and pricing can shift, and even a trusted importer may eventually sell through a particular lot.

By maintaining relationships across multiple importers and farm-direct sources, we have more flexibility to find the right coffee for a particular flavor profile, certification or quality level, and to maintain consistency when one source becomes unavailable.

That approach gives us more options, reduces our dependence on any single supplier, and helps us keep our wholesale partners’ coffee programs stable over time.

This is one of the challenges that can expose the difference between an experienced roaster with broad sourcing options and one with a more limited coffee selection.

Coffee is an agricultural product. Weather, growing conditions, harvest quality and availability change every year, which means a coffee from the same origin can taste noticeably different from one crop to the next. For a coffee shop, that can become a problem when customers expect their favorite house coffee or espresso to taste the same year after year.

At Caffè Affine, we roast to a flavor profile, not simply to an origin.

If a particular coffee becomes unavailable or a new crop no longer produces the flavor we need, we can adjust the blend using other origins or coffees from our broad sourcing network. Our goal is to preserve the body, sweetness, acidity, roast character and overall flavor your customers already know and love.

The origin listed on a green coffee bag may change. The experience in your customer's cup shouldn't.

Our options are virtually unlimited.

With more than 20 coffee origins to choose from and hundreds of possible variations within the roasting process itself, we can get very creative in developing a coffee that fits your business rather than asking your business to fit our existing lineup.

We offer single-origin coffees, custom blends, light through dark roast profiles, several decaf options including Swiss Water Process, and white coffee.

More importantly, we can work with you to create a specific flavor profile around your menu, brewing methods and customer base. Whether you want something familiar and approachable or a signature coffee that helps distinguish you from the shop down the street, we have the sourcing selection and roasting flexibility to build it.

Your coffee does not have to taste like everyone else's.

All of our coffee is roasted to order.

Freshly roasted coffee needs time to release carbon dioxide after roasting, and for many coffees the flavor begins to open up and peak over the following several days. That makes the shipping and delivery window work in your favor.

Instead of coffee sitting on a warehouse shelf waiting for an order, we roast it specifically for you. By the time it arrives at your shop, it has had time to rest and develop, so it is ready to brew, dial in and serve to your customers at its best.

Roasted to order. Rested in transit. Ready when it arrives.

Our team brings a combined 45 years of coffee industry experience across roasting, café operations, equipment, product development and wholesale coffee.

The owner of Caffè Affine has spent more than 25 years in the coffee industry, including owning coffee shops, designing coffee kiosks and working in coffee sales for large international roasting companies.

Our Roastmaster has more than 10 years of hands-on roasting experience, developing and maintaining roast profiles across a wide range of coffees and roast styles.

That depth of experience matters because choosing a roasting partner is about more than operating a machine. It takes an understanding of green coffee, roasting, café operations and what actually works in front of the customer.

We have been roasting coffee for more than a decade. Longevity matters because wholesale customers need a partner who understands that consistency and trust are built over years, not a few orders.

For our wholesale customers, we primarily roast on a fully automated Diedrich IR-12 commercial roaster. Diedrich is widely recognized as one of the leading manufacturers of professional coffee roasting equipment.

The IR-12 gives our roasting team precise control over the entire roast cycle, including temperature, airflow, drum speed, timing and other variables that influence flavor development and consistency.

Our roaster produces approximately 25-pound batches and up to 75 pounds per hour. We think that's a sweet spot for wholesale roasting: small enough to maintain the hands-on control and attention associated with craft roasting, while large enough to efficiently and consistently support high-volume customers.

Batch size matters more than many coffee buyers realize. A roaster using equipment that only produces a few pounds at a time may need to complete numerous individual roast cycles to fill a single wholesale order. That adds significant labor and production time, which ultimately becomes part of the price you pay. More batches can also introduce additional opportunities for variation from one batch to the next.

Our commercial batch size allows us to produce coffee efficiently while still roasting in relatively small batches, giving us the ability to closely control flavor and maintain consistency across larger orders.

Our Diedrich is also connected to a commercial afterburner/oxidizer, which treats the exhaust produced during roasting and dramatically reduces smoke, particulate matter and roasting emissions before they leave our facility.

The result? We get the production capabilities of a true commercial roasting operation while maintaining the attention to detail of a small craft roaster, and the neighborhood mostly gets the great smell of freshly roasted coffee.

Our volume changes with wholesale demand and seasonality. We prefer to discuss current production volume directly with a prospective partner so the number you receive is current and meaningful.

Capacity depends on your coffee mix, packaging requirements and delivery schedule. Before taking on a new program, we can review your expected weekly usage and confirm how it fits into our current production schedule.

We are a small, hands-on coffee company rather than a large industrial roaster. That means your program gets direct attention, but prospective partners should also understand exactly who will support their account before committing.

Our production schedule is built around recurring wholesale needs. For larger or operationally sensitive accounts, we discuss production timing, inventory expectations and contingency planning before launch.

Wholesale is a relationship business. We believe you should be able to reach a real person who knows your account and understands what you are trying to accomplish—not disappear into a ticket queue.

We have long-term wholesale relationships, including customers who have worked with us for many years. Ask us about references relevant to the type and size of program you are considering.

Support should be matched to the account. If training, dial-in assistance or troubleshooting is important to your operation, we can discuss the level of support you need as part of the wholesale program.

The coffee in the bag is only part of what ends up in the cup. When something is not tasting right, we want to help determine whether the issue is coffee, grind, dose, equipment, water, technique or another variable.

We believe the real test of a partner is what happens when something goes wrong. We would rather acknowledge a problem, understand what happened and work toward a practical solution than become defensive about it.

We support recurring wholesale ordering and can structure the process around the needs of the account. The right system is the one that makes reordering simple and predictable for your team.

Lead time depends on product, packaging and order size. We recommend confirming the current production window when your program is set up and establishing a recurring cadence that minimizes rush orders.

We support shipping and delivery workflows for wholesale accounts. The best method depends on location, order size and frequency, so we can map that out with you before launch.

When we can help, we will. We also prefer to build a recurring ordering rhythm that keeps emergency orders from becoming a normal part of running your café.

Minimums can depend on the product and whether the program involves custom packaging or labeling. We will tell you what applies to your specific program before you commit.

Yes. Private-label and custom-branded coffee are part of our business, from straightforward branded bags to more customized programs.

Yes. We can work with partners on a blend designed around the flavor profile, brewing method and customer experience they are trying to create.

This should never be vague. If exclusivity or ownership of a custom blend matters to you, we believe it should be discussed and documented as part of the program rather than assumed.

We work with retail-ready coffee packaging, labels and custom branding, including programs intended for grocery, wholesale and direct-to-consumer sales.

Custom packaging minimums vary based on the bag, label and printing method. We will help you understand the tradeoff between customization, inventory commitment and unit cost before you place an order.

Price matters, but it is only one part of the cost of a roasting relationship. We want our wholesale pricing to make sense for both businesses while also supporting the quality, service and consistency your café depends on.

Any packaging, labeling, setup, shipping or other program-specific costs should be clear before you commit. We believe surprises belong in birthday presents, not wholesale invoices.

Coffee is a global agricultural commodity and input costs can move. When pricing needs to change, our goal is to communicate clearly and give wholesale partners context rather than simply sending a new invoice with no explanation.

Terms depend on the relationship and program. We believe expectations around payment, minimums and commitments should be understood by both sides before the first order ships.

Certification needs vary by customer and coffee. If a specific certification is required for your program, tell us up front and we can confirm what we can support with the coffees currently available.

Caffè Affine operates as a Washington social purpose corporation under Fofcee SPC. We believe wholesale partners should ask every roaster to verify the licenses, insurance and food-safety requirements relevant to their operation.