Coffee sourcing starts with your service.

Describe the setup.

Include the brewing equipment, grinder, drinks served and who prepares the coffee. A staffed espresso bar and a self-service office have different requirements.

Estimate real use.

Share approximate coffee consumption, trading days, serving volume and available storage. Distinguish current use from a forecast for a new location.

Confirm product and pack.

Ask for whole-bean or ground options, labeled net weight, case quantity and product information from the actual supplier. Roast dates, origin and certifications should come from that product's documentation.

Agree the service terms.

Confirm samples, availability, minimum quantities, delivered cost and order timing. Equipment, training, maintenance and recurring delivery are separate arrangements unless explicitly included in a written quote.