Bought to
a spec, not
a season
Most green defects are invisible in a single shot. They show up over a week of service, when one batch pulls well on Tuesday and falls flat by Friday. We set a written buying specification at the green stage because that is the cheapest and most reliable point in the chain to remove that variation, well before the coffee reaches your grinder.
100% Arabica
Every San Pedro blend and single origin is arabica. Robusta is cheaper and lifts crema and body, this is the main reason why it turns up in so many commercial blends. It also brings a harsher and more rubbery character that becomes obvious once the coffee goes into milk. Leaving it out keeps the cup consistent for the customer ordering their third flat white of the week.
Brazil SSFC
Strictly Soft Fine Cup is an official Brazilian classification covering both cup quality and defect count. The standard is set by the industry rather than by us. It gives us a clean South American base with low acidity that carries heat well. That is what lets us roast darker without the coffee turning ashy or thin.
Defect & black bean
Our green contracts specify a maximum defect count and screening for black beans. Black beans are over fermented or dead cherries. Even a small percentage carries through the roast as a sour fermented note. A lot of the harshness people associate with dark roast is defect showing up in the cup rather than roast level.
How we import
Direct doesn't mean a story printed on a bag. It means fewer hands between the farm and the roastery, more control over what we're buying, and the ability to go back to the same lot rather than chasing the spot market.
We run lean on everything that isn't coffee. What we don't spend on presentation goes into the green.
- Papua New Guinea
- Direct-sourced relationship, with more origins in progress. Direct import
- Brazil
- SSFC fine cup, the soft, sweet base under our darker profiles. Direct import Coming soon
- Ethiopia — Guji
- Floral, high-clarity lots for filter and seasonal single origin.
- Peru
- Balance and body. A quiet workhorse in espresso blends.
- India
- Depth and heavy body where a blend needs weight.
- El Salvador
- Structure and stone fruit through the middle of the blend.
On site until
the coffee runs
the way it should
Most training gives you a dose and a target time. We cover that as well, though it is the smallest part of the visit. The bulk of our time on site goes into setup and into matching the coffee to your machine.
Grinder
We check calibration and burr condition. This is where most cup inconsistency begins.
WATER
Filtration and mineral content are assessed against what the coffee needs.
MACHINE
Temperature and pressure are measured on every group head. A machine can run true on one head and drift on another.
DIAL IN
We work through the full range you serve. That covers espresso through to batch brew.
RETURN
New staff, a new machine or a change in the blend are all reasons to book us back in.
Free tech
support, wherever
you trade
All machine and coffee tech support is included at no charge. Call the office, explain the issue and it is dealt with inside the agreed timeframe.
We have technicians in most states and remote diagnostics for the jobs that do not require a van. That covers more callouts than most operators expect. A lot of what comes through as a machine fault turns out to be grind, water or setup. We can usually identify it over the phone before anyone is booked in.
On the ground
Field techs, on-site installs, barista training and same-week service call-outs.
VIC · NSW · QLD · WA · SARemote diagnostics
Video dial-in support, recipe troubleshooting and parts freighted direct, backed by our local service partners.
NT · TAS · ACTMetro Melbourne orders are delivered by our own drivers. Interstate freight is next-flight or overnight road depending on route.
Your bag or ours
Two ways to put our coffee on your shelf. The green spec and the roast profile stay the same either way. The only thing that changes is what your customer sees.
White label
Available to larger accounts. Your brand sits on the front of the bag with our roasting and our green spec behind it. The coffee is the same one we supply under our own label. Artwork can be supplied by you or produced in house.
- The bag
- Your design, your finish, your branding
- The coffee
- Same green spec and roast profile as ours
- Artwork
- Supplied by you or built with our team
- Setup
- Approved once, then reordered as normal
- Who it suits
- Larger accounts and multi site groups
DESIGN
Your own branding on the cups and bags your customers carry out. Supply finished artwork or an early concept and we'll work through it with you and manage the print process from there. Suited to accounts that want their own look in hand without taking on the coordination themselves.
- THE PRINT
- Your branding across cups and bags
- ARTWORK
- Finished files or an early concept
- THE PROCESS
- Proofed with you before anything goes to print
- ORDERING
- Added to your standing coffee order
- WHO IT SUITS
- Any account, from single site upwards
The things
people ask
Can you package under our own brand?
Yes — white label is available for larger accounts.
What if I run out mid-week?
Shortages get turned around fast. We hold roast capacity for it rather than pushing a short account into next week's schedule.
Is there a minimum order?
Yes, and it's set to match how you actually trade rather than a flat number. Tell us your weekly volume and we'll tell you where you'd sit.
Do you supply outside Victoria?
Yes — interstate accounts get the same pricing structure, support and technicians as local ones.
What happens if my machine breaks?
Call the office. Machine and coffee tech support is free of charge, and it's sorted within the required timeframe. Technicians are on the ground in most states, with remote diagnostics everywhere.
The last ten
per cent is
where regulars
come from
Coffee is the whole business. It is not a side line and it is not an add on to a distribution run.
The gap between coffee that is fine and coffee people come back for is rarely one large thing. It is a stack of small ones. A cleaner green spec. A grinder set up properly. A call answered when something fails at six on a Saturday. That work does not always show on a first tasting. It shows across six months of trade.
Send us your
setup
Enquiries go to orders@sanpedrocoffee.com.au. If it is urgent, call the office during business hours.
