Matcha for Cafés: The Complete 2026 B2B Sourcing, Menu & Profit Guide

In 2026, matcha is no longer a novelty menu addition—it is the single most profitable beverage category a café can launch. At Blank Street Coffee, matcha now accounts for 50% of total orders, with summer volumes overtaking coffee entirely in select stores. Black Sheep Coffee reported a 227% year-over-year lift in its iced category after expanding its matcha lineup. A properly engineered matcha latte delivers an 82.9% gross margin—nearly nine percentage points higher than a caffè latte.

But these outcomes are not automatic. The cafés winning with matcha in 2026 have mastered four disciplines: sourcing the right grade from the right origin, building a batched "matcha shot" workflow that scales, pricing against regional benchmarks, and navigating the supply chain shifts triggered by the 2024–2025 Kyoto shortage. This guide distills the full playbook for café owners, chain purchasing leads, and bakery-café menu developers who are serious about turning matcha into a core revenue engine.

Key takeaways for café operators

• The global matcha market grew from USD 4.18B (2024) to USD 4.47B (2025) and is projected to reach USD 7.74B by 2033 at 7.1% CAGR.
• Z-generation customers choose iced matcha for ~50% of their orders and willingly pay USD 8–10 for a specialty latte.
• The 2025 Kyoto-region crop fell 40%, pushing tencha auction prices up 265%. Sourcing diversification to Kagoshima and Nishio is now essential.
• A 3g latte-grade matcha at USD 60–90/kg delivers the same customer perception as USD 200/kg ceremonial—without the margin erosion.
• Direct Japan import with 7-day air freight saves 25–40% versus distributor stock and preserves chlorophyll and aroma.
• The "matcha shot" batch system cuts per-drink preparation from 90+ seconds (traditional chasen) to under 45 seconds—matching espresso throughput.

Table of contents

1. The 2026 matcha market: why every café needs a program
2. The consumer shift driving double-digit growth
3. The 2024–2025 Kyoto shock and what it means for sourcing
4. Matcha grade selection for café applications
5. Direct Japan sourcing vs. local distributors
6. The matcha shot system: scaling without sacrificing quality
7. Signature menu development with real COGS data
8. The profit math: matcha latte vs. caffè latte
9. Regional pricing benchmarks (US / UK / AU / JP)
10. Storage, barista training, and HACCP
11. Navigating the 2026 supplier landscape
12. Your 90-day matcha launch playbook
13. FAQ

1. The 2026 matcha market: why every café needs a program

The numbers behind matcha's rise are no longer aspirational—they are audit-grade. The global matcha market reached USD 4.47 billion in 2025, up from USD 4.18 billion the prior year, and is forecast to compound at 7.1% CAGR to USD 7.74 billion by 2033. Japan's total tea exports broke the 10,000-ton mark in 2025 for the first time since 1954, a 71-year record, with powdered green tea (matcha) surpassing leaf tea at 58% of shipments to North America and Europe.

Specialty chains and independent operators alike are reporting category-level tailwinds that are impossible to ignore:

• Blank Street Coffee (NY / London): matcha represents ~50% of orders; certain summer days see matcha outselling coffee outright.
• Black Sheep Coffee: iced-drink revenue rose 227% YoY following a matcha menu expansion.
• Blue Bottle and % Arabica: now compete on single-origin matcha offerings, partnering directly with named Japanese farms to capture specialty-coffee customers migrating toward tea.

The operational point is simple: matcha is no longer a hedge against coffee, it is a second profit center that compounds alongside it. The menu space that used to be occupied by a single "green tea latte" can now support four to six differentiated matcha drinks, each carrying a 70%+ gross margin.

Why matcha monetizes better than coffee

Three structural reasons make matcha more profitable than coffee on a per-cup basis:

1. Higher perceived ceiling price. Consumers who push back on USD 7 lattes will pay USD 8–10 for a matcha drink, framing the premium as a wellness purchase rather than a caffeine transaction.
2. Lower variable cost. A 3-gram matcha dose costs USD 0.18–0.30; an 18-gram espresso dose costs USD 0.35–0.55. Even at ceremonial-tier matcha, the per-serving input cost stays below specialty espresso.
3. Add-on density. Matcha pairs naturally with higher-margin modifiers—oat milk, collagen peptides, adaptogens, seasonal fruit purees—each adding USD 1–2 to ticket size with 90%+ incremental margin.

2. The consumer shift driving double-digit growth

The demand curve for matcha is not an echo of the 2018 "green tea" wave. It is driven by a fundamentally different consumer psychology, best understood through three lenses: the neurochemistry of L-theanine, the iced-first habits of under-35 buyers, and the social-media economics of visual drinks.

The "clean caffeine" demand

Matcha contains roughly 35 mg of caffeine per 2g serving, paired with 12–15 mg of L-theanine, an amino acid that slows caffeine absorption and extends the alertness curve. For customers who describe coffee as "jittery" or blame afternoon crashes on it, matcha delivers a physiologically distinct experience—sustained calm focus rather than a spike-and-drop. This is the single most-cited reason Blank Street and similar chains see customers migrate from coffee to matcha, especially among knowledge workers and Gen-Z students.

Iced-first ordering behavior

Among customers under 35, roughly half of matcha orders are iced, and digital ordering (app or kiosk) drives an outsized share of that volume. Plant milks—oat and almond lead—are the default rather than an upsell, and more than 60% of these customers will request a named sweetener (vanilla, honey, strawberry) without prompting. This is critical for menu engineering: an operator who only offers hot matcha with dairy milk is invisible to the very demographic driving category growth.

The visual economy

Matcha's jade-green color functions as a free marketing channel. User-generated photos of strawberry matcha, layered drinks, and cold foam variants circulate on Instagram and TikTok at rates roughly 3–4x higher than coffee equivalents, per category benchmarks. Cafés that design drinks for visual impact—clear cups, layered gradients, contrasting foam art—convert this organic reach into measurable foot traffic at a fraction of the paid-acquisition cost coffee chains now face.

The cumulative effect is that matcha has escaped the "price sensitivity" trap consuming specialty coffee. A 2025 wave of consumer backlash against USD 7 lattes has barely touched matcha pricing, which the same customers describe as "worth it" at USD 8–10. For operators, this price elasticity is the most valuable structural advantage matcha confers.

3. The 2024–2025 Kyoto shock and what it means for sourcing

No guide to matcha for cafés written before 2026 can be trusted on sourcing. The market reality changed permanently during the 2024–2025 harvests, and operators still working from older playbooks are exposed to stock-outs, cost surprises, and quality drift.

What happened

Record heatwaves and erratic rainfall hit Uji (Kyoto Prefecture)—the source of Japan's highest-grade tencha (the shaded tea leaf that becomes matcha)—during the critical early-spring shading period in both 2024 and 2025. Hand-picked premium tencha yields fell by 40% in the worst-affected plots. Simultaneously, global demand surged (some operators reported 227–1,380% YoY order growth), exhausting the reserve-stock inventories that Japanese manufacturers traditionally blend into each harvest to smooth quality.

The auction consequences were severe:

• Uji tencha auction prices jumped 265% year-over-year in 2025.
• The Kyoto-average clearing price reached JPY 8,235/kg, with top lots at JPY 43,330/kg—roughly triple historical norms.
• Major Japanese heritage makers halted new wholesale accounts and moved existing customers to strict allocations.

What it means for café buyers in 2026

Three operating implications follow directly from the 2025 shock:

1. Single-origin Uji is now a storytelling SKU, not an operating grade. Use Uji for a single hero drink or a seasonal special where the narrative justifies the price. Run your core volume on Kagoshima or Nishio-origin matcha.
2. Diversify suppliers before you need to. Cafés that wait until they hit an allocation cap find themselves sourcing low-grade emergency stock at 2–3x normal pricing. Qualify a second and third supplier during your first year of operation, not during a shortage.
3. Lock in annual allocations at the July–August post-harvest window. Spot purchasing—buying as you need it—is the single highest-cost sourcing strategy in the 2026 market. A year-ahead allocation contract with a direct Japanese exporter can save 20–30% against rolling spot buys.

Operator alert. If your current supplier cannot confirm origin at the prefecture level (Kagoshima, Nishio, Uji, Shizuoka) and the harvest year of the lot you are buying, you are exposed to both quality drift and price manipulation. Demand a Certificate of Analysis (COA) and origin documentation on every lot—this is standard practice from a qualified Japanese exporter and a red flag when refused.

Request a 2026 sourcing consultation with First Agri →

4. Matcha grade selection for café applications

The single most expensive mistake café operators make with matcha is using the wrong grade for each menu application. Ceremonial-tier matcha poured into an oat milk latte is both economically wasteful and sensorially inferior to a properly chosen latte-grade at one-third the price. The rule is simple: match the grade to the application, not to the price point.

2026 grade and wholesale price reference (FOB Japan, direct import)

Why ceremonial grade is wrong for latte volume

Ceremonial-grade matcha is engineered to be consumed on its own, whisked with water, at the 70–75°C temperature that preserves its delicate umami. Its defining character—sweetness, theanine body, minimal astringency—is precisely the character that disappears when blended with 250 ml of steamed oat milk and sweetener. Customers describe the result as "faint" or "milky," and the operator has paid USD 1.00+ per serving for a sensory outcome a USD 0.30 dose delivers better.

Latte/barista grade, by contrast, is intentionally engineered for milk. Its higher catechin profile generates the assertive bitter-astringent backbone that balances dairy fat and added sweetness, producing the strong "matcha presence" customers remember. At 30–50% of ceremonial pricing, it delivers both a better drink and a materially better margin.

High-volume decision rules

• > 50 cups/day: Run the core latte program on latte/barista grade. Reserve a small ceremonial allocation (1 kg/month) for a hero "single-origin" hot usucha or tasting flight.
• Bakery and dessert: Premium culinary is color-stable through baking and cheaper per unit. Ceremonial loses its nuance in any application above 70°C.
• Frappé and blended drinks: Latte/barista tier. Blending with ice dilutes matcha presence; a higher-astringency grade retains flavor.
• Seasonal limited editions: Match the grade to the story. A "Kyoto-origin hojicha latte" justifies heritage sourcing; a "strawberry matcha cooler" does not.

5. Direct Japan sourcing vs. local distributors

The sourcing channel decision is the second-largest lever in a café's matcha economics—often more impactful than which grade you choose. The post-shortage 2026 market has made the traditional distributor model structurally uncompetitive for cafés with meaningful volume.

The economics, side by side

Why freshness is now decisive

Matcha is a perishable product masquerading as a shelf-stable powder. The chlorophyll responsible for its green color oxidizes within 4–8 weeks of milling under standard storage conditions; within 3–4 months the color shifts perceptibly toward olive-brown, and the signature ocean-sweet aroma (ooika) fades. Distributor stock that reaches a café via ocean container has typically been subjected to equatorial transit temperatures that accelerate this oxidation.

Direct Japan imports via air freight reach a café within 7–14 days of dispatch, and a qualified exporter ships product that was milled within the previous 30–60 days. The perceptible quality gap—brighter color, sharper aroma, cleaner finish—is what your customers interpret as "specialty-level" matcha. For cafés charging USD 8–10 per cup, this is not a marginal advantage; it is the product.

When distributors still make sense

Local distributors are not obsolete. They remain appropriate in three situations:

1. Single-location cafés with < 2 kg/month volume, where the 25–40% markup is absorbable and the MOQ of direct import is a barrier.
2. Emergency replenishment between direct-import orders.
3. Markets (some Middle East / Latin America routes) where direct customs handling is operationally prohibitive.

For any café chain above 3 locations, any single café exceeding 5 kg/month, or any operator charging specialty-coffee pricing, direct Japan sourcing is the default and distributors become the exception.

Case comparison: 8-store independent chain, 80 kg annual matcha volume

• Distributor sourcing, latte-grade at $110/kg: annual matcha COGS $8,800
• Direct Japan import, equivalent grade at $75/kg: annual matcha COGS $6,000
• Annual savings: $2,800 (32%), plus measurable freshness gain at the cup level

Get a direct-import quote for your café or chain →

Supplier qualification checklist (before you sign)

• Prefecture-level origin confirmation (Kagoshima, Nishio, Uji, Shizuoka, Mie)
• Harvest year and milling date on every lot
• Certificate of Analysis (heavy metals, pesticide MRL, microbial panel)
• JAS Organic / USDA Organic / EU Organic certification if required for your market
• Documented cold-chain from milling to container
• Lead-time commitment in writing (7–14 day air freight standard for 2026)
• Allocation priority clause for stock-out scenarios
• English-language account management with < 24h response time

Any qualified Japanese exporter—First Agri included—will provide all of the above as standard practice. Refusal on any single point should be treated as disqualifying.

6. The matcha shot system: scaling without sacrificing quality

The operational bottleneck that kills most café matcha programs is not sourcing—it is throughput. A traditional bamboo-whisk preparation takes 90–120 seconds per cup, which collapses order-flow during morning rushes and creates two- and three-drink backlogs that customers perceive as poor service. The 2026 operational standard solves this with a single structural change: pre-batch the matcha as a concentrated shot, exactly as specialty coffee pre-batches espresso.

The standard matcha shot recipe (1:10)

Throughput and quality implications

With the shot system in place, a latte build follows espresso-equivalent steps: pour 30 ml shot (= 3g matcha dose) into the serving cup, add steamed or cold milk, finish. Total preparation time drops to under 45 seconds, matching a milk-based coffee drink. Three measurable outcomes follow:

1. Dose consistency. A pre-weighed 50g batch eliminates the barista-to-barista variance that plagues single-cup preparation. Every cup served during a 500 ml batch is within ±0.1 g of target dose.
2. Temperature control. The shot is prepared once, at the correct temperature, with no risk of a rushed barista using 90°C water mid-service.
3. Waste reduction. Traditional single-cup prep loses ~5–8% of matcha to bowl residue and whisk retention. Batching drops this below 1%.

Required equipment

• Temperature-controlled kettle (Zojirushi, Fellow Stagg, Brewista): hold water at 70°C precisely.
• 0.1g precision scale: matcha dosing at espresso-level accuracy. 1 g difference is organoleptically obvious in the cup.
• Hand blender or counter blender: used only for shot batching, not per-cup.
• Opaque squeeze bottles with silicone seal: store prepared shots; label with batch time.
• Fine-mesh sift: matcha is electrostatic and clumps in the bag; always sift before batching.

A traditional bamboo chasen is still useful—for demonstration preparations at slower times of day, single-origin tasting service, and brand-building content. It is not appropriate for core volume during peak hours in 2026.

7. Signature menu development with real COGS data

The cafés generating the highest matcha revenue in 2026 are not serving a single "matcha latte." They are running 4–6 differentiated matcha SKUs across temperature (hot/iced), base (dairy/oat/almond), and flavor modifier (strawberry, lavender, espresso, cold foam). Each SKU occupies a specific margin and brand role.

2026 menu reference matrix (12 oz serving, USD)

Menu engineering principles

• Anchor with the classic latte. This is the volume SKU; keep it priced at the regional benchmark and run it on latte-grade matcha for optimal cost.
• Use one seasonal drink for social capture. Strawberry matcha in spring/summer, lavender cold foam in late summer, hojicha-matcha fade in autumn. The visual content creates organic Instagram reach that a paid campaign would cost USD 40–80 per thousand impressions to replicate.
• Offer a dirty matcha for coffee-crossover. Customers who enter for an espresso drink but want to try matcha are the highest-value conversion opportunity. A dirty matcha SKU captures them without forcing a choice.
• Reserve one ceremonial SKU for storytelling. A "Kyoto flight" or "origin usucha" at USD 9–12 builds perceived expertise and halo-lifts the entire menu, even if it only represents 5% of volume.

Temperature, milk, and build discipline

The three most common execution failures that undermine otherwise well-designed matcha menus:

1. Water temperature drift. Matcha scorches above 75°C. An in-service thermometer check on your espresso steaming wand is not a substitute for a dedicated temperature-controlled kettle for matcha shot preparation.
2. Dairy milk as default. For oat and almond milk users (the majority of matcha orders), dairy milk flattens the matcha profile. Standardize on oat milk as the default for matcha drinks even if dairy remains default for coffee.
3. Over-sweetening. Matcha's natural sweetness emerges at correct temperature and grade. A 10 ml syrup dose is standard; anything above 20 ml masks the product you are charging a premium for.

8. The profit math: matcha latte vs. caffè latte

Any operator comparing matcha to coffee on a per-cup basis should run the actual unit economics side by side. The outputs favor matcha more dramatically than most operators initially believe.

Per-cup gross profit comparison (US specialty market, 12 oz)

The delta is USD 1.30 per cup. For a store selling 100 matcha lattes per day, that compounds to USD 47,450 in annual incremental gross profit versus the same volume sold as caffè latte. For an 8-store chain, the impact crosses USD 375,000 per year.

Add-on and upsell economics

Matcha's functional-beverage positioning unlocks a class of premium add-ons that do not transfer to coffee:

• Collagen peptide (10g): USD 0.35 cost, USD 1.50 menu charge, 77% margin.
• Plant protein (20g): USD 0.40 cost, USD 2.00 menu charge, 80% margin.
• Adaptogen blend (reishi, ashwagandha): USD 0.28 cost, USD 1.75 menu charge, 84% margin.
• Seasonal fruit puree (strawberry, blueberry, yuzu): USD 0.45 cost, USD 1.00 menu charge, 55% margin—lower % but high attach rate.

A mature matcha program runs an add-on attach rate of 18–22% of matcha orders, lifting average ticket by USD 0.40–0.75 per transaction. This is the compounding mechanism that makes matcha's profit profile structurally superior to coffee over a 12-month horizon.

9. Regional pricing benchmarks

Matcha menu pricing diverges meaningfully by region, driven by local specialty-coffee anchor prices and the premium customers accept for wellness-positioned beverages. The table below reflects 2026 mid-market observations in major metros.

Independent cafés can and should price 10–15% above regional chain benchmarks when the menu carries legitimate differentiation—named single-origin sourcing ("Kagoshima Okumidori cultivar"), documented preparation standards ("stone-milled, whisked to order"), or visual execution (clear glassware, layered presentation). These claims must be verifiable; unsubstantiated premium pricing triggers the same customer backlash that hit coffee specialty in 2025.

10. Storage, barista training, and HACCP

Matcha is a perishable product that looks shelf-stable. Operators who treat it as ambient-storage inventory lose 15–30% of the quality they paid for in the first 60 days after opening. A disciplined storage and handling SOP is the single highest-ROI operations improvement most cafés can make.

Matcha's three enemies

Light, oxygen, and heat each independently degrade chlorophyll and aroma compounds. Exposure to any one accelerates matcha's transition from vivid jade to olive-brown and from ocean-sweet to flat-and-grassy within days.

Professional storage protocol

• Unopened inventory: Refrigerate at < 5°C. For lots held more than 60 days before opening, freeze at < −18°C.
• Opened bags: Expel air immediately, reseal with internal clip, transfer within 24 hours to an opaque airtight container. Do not store in clear glass on a shelf.
• Working container: Hold at ambient only during active service; return to refrigeration during overnight hours.
• Use-up window: Target 30 days from open. At 60 days, perceptible flavor decline is unavoidable even under correct storage.

Barista training essentials

1. Color calibration. Establish a "target green" swatch during supplier onboarding. Train staff to reject any bag that measurably yellows against the reference and flag it for the supplier.
2. Sifting discipline. Matcha is electrostatic and clumps in the bag. Sift before every shot batch. Un-sifted matcha produces grit in the cup and uneven dose distribution.
3. Customer communication. Train a one-sentence response for customers who describe matcha as "too bitter": "That's the catechin profile that gives matcha its antioxidant character—it's designed to balance with the oat milk rather than compete with it." Positive framing converts complaints into teaching moments.
4. Waste protocol. Document the shot-batch timestamp on every squeeze bottle. Any batch older than 24 hours is discarded, not extended.

HACCP considerations

Matcha is consumed as a powder—no kill-step, no cooking. This raises the bar on microbial management, heavy metal control, and pesticide residue testing:

• Require lot-level Certificate of Analysis covering heavy metals (lead, cadmium, arsenic), pesticide MRL (against your destination-market standard—US FDA, EU, or GCC), and microbial counts (TPC, coliform, Salmonella, yeast/mold).
• Identify water-temperature control during shot preparation as a Critical Control Point: 70–75°C target, 75°C upper limit, logged during peak shifts.
• Hold time on prepared shots: 24 hours maximum in refrigerated/iced storage. Document batch-open and discard times.
• Equipment sanitation: blenders and squeeze bottles receive the same three-compartment sink protocol as dairy-contact equipment.

11. Navigating the 2026 supplier landscape

A café operator evaluating suppliers in 2026 is choosing between fundamentally different commercial models. Understanding the trade-offs of each archetype prevents expensive mismatches.

Where First Agri fits

For cafés charging specialty pricing and serving customers who notice quality differences, the direct Japanese exporter model—represented by First Agri—is the most commercially efficient choice in 2026. The proposition is operationally specific:

• Price: 25–40% below equivalent distributor grades, driven by elimination of the importer-distributor-reseller chain.
• Speed: 7-day air freight from Japan to major US/EU/ANZ/GCC hubs as standard.
• Origin portfolio: Kagoshima and Nishio primary, Uji for premium SKUs—the exact diversification the 2025 shortage made essential.
• Transparency: Lot-level COA, JAS organic certification on request, harvest-year and cultivar documentation.

Ready to evaluate direct Japan sourcing? Request samples, current 2026 price list, and a sourcing consultation.

Talk to First Agri about your café program →

12. Your 90-day matcha launch playbook

Operators launching or overhauling a matcha program can compress the typical 9-month learning curve into 90 days by following a disciplined sequence.

Days 1–30: Sourcing and qualification

• Define weekly matcha volume target by SKU (conservative baseline: 2g per expected matcha order × expected orders).
• Request samples from 3 qualified Japanese exporters; conduct blind tasting with your operations team.
• Request COA and origin documentation on every sample. Disqualify any supplier who cannot provide it.
• Negotiate annual allocation contract with the winning supplier; secure priority for Q3 post-harvest inventory.

Days 31–60: Operational build-out

• Install temperature-controlled kettle, precision scale, sifting and batching equipment.
• Build and document the matcha shot SOP, including water temperature, batch size, and storage protocol.
• Train baristas on sifting, batching, shot pouring, and color calibration.
• Design menu: one core latte, one seasonal specialty, one coffee-crossover (dirty matcha), optional ceremonial flight.
• Price against the regional benchmark table; do not under-price relative to local specialty coffee.

Days 61–90: Launch and optimize

• Soft-launch for staff and regulars; gather feedback on color, flavor, sweetness balance, and serving temperature.
• Full launch with visual merchandising, social content, and trained customer-facing narrative.
• Track attach rate for add-ons and average ticket lift; tune upsell scripts at the register.
• At day 90, review cup-count by SKU, gross margin by SKU, and supplier performance. Adjust allocations and menu accordingly.

FAQ

What matcha grade is best for a café latte?

Latte/barista grade (USD 60–90/kg in 2026) is optimal. Its higher catechin profile balances dairy or plant milk in a way that ceremonial grade—engineered for straight service—does not. Reserve ceremonial for a single hero SKU, not core latte volume.

How much matcha does a standard latte use?

3 grams per 12 oz cup is the 2026 standard for latte applications. Iced variants and lemonades use 2 grams; ceremonial usucha service uses 2 grams with no milk dilution.

Is direct import from Japan practical for a small café?

Yes, in 2026. Qualified Japanese exporters typically accept orders from 5–10 kg, which covers a single-location café's needs for 8–12 weeks. Air freight lead time is 7–14 days and total landed cost runs 25–40% below equivalent distributor stock.

Why is matcha more expensive in 2026 than in 2023?

The 2024–2025 Kyoto-region harvests produced a structural shortage, and post-shock production costs—labor, fertilizer, energy—have stabilized at elevated levels. Prices will not return to pre-2024 norms; the market has reset to a new normal.

Can matcha be stored at room temperature?

Unopened bags can be held at room temperature for short periods, but refrigeration (< 5°C) is the professional standard. Once opened, refrigerated airtight storage is mandatory, and the bag should be consumed within 30 days.

How does matcha compare to coffee on gross margin?

At US specialty pricing, a 3g matcha latte delivers ~82.9% gross margin versus ~74.4% for a caffè latte—USD 1.30 more gross profit per cup at equivalent menu positioning.

Related reading

• Matcha Wholesale: The Complete 2026 B2B Buyer's Guide to Sourcing from Japan
• Matcha Menu Engineering: Calculating Gross Profit Margins and Pricing Strategies
• Matcha Cost-Per-Serving Analysis: Calculating Profitability Across Menu Applications
• Matcha Grading Systems Explained: JAS Standards and Quality Classifications
• How to Choose Matcha for Your Café: A Buyer's Guide

Build your café matcha program with First Agri.

We ship direct from Japan in 7 days, offer Kagoshima, Nishio, and Uji origins at 25–40% below distributor pricing, and provide lot-level COA on every shipment. From single-location cafés to multi-country chains, our team builds allocation plans that protect you from the 2025-style shortages still rippling through the market.

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