KAFE brings the same care and craft from our retail program to business partnerships, offering precise sourcing, in-house roasting, and tailored solutions for consistency and flavor.
Farm-to-Cup Control
We work directly with trusted producers and cooperatives, sourcing Grade AA and select Grade AAA coffees that meet the highest standards of the Specialty Coffee Association (SCA). Every lot is chosen for its clarity, balance, and unique character, then roasted in-house to match both the origin's natural profile and your specific service requirements.
Our in-house roasting allows for complete control over every stage of production — from sample selection and profile development to final batch execution — ensuring consistency across deliveries and the flexibility to tailor offerings to your brewing methods and customer expectations.
At KAFE, our wholesale program is built to balance consistency with creativity, giving operators a dependable backbone for daily service and a curated path to elevate guest experiences. Designed with both accessibility and distinction in mind, our two core lines provide flexibility for a wide range of menus and brewing methods while maintaining the craftsmanship and integrity that define specialty coffee.
Caramel · Chocolate · Roasted Almond · Orange
Process: Washed
Cultivar: Castillo, Caturra
Altitude: 1850m
Farmer: Forest Project
Roast Level: Medium
Recommended Brewing Method: Espresso, Drip
At the edge of the El Vergel forest line, something intentional is growing.
This isn't just coffee — it's part of a reforesting vision, where biodiversity isn't a trend but a commitment.
The trees here rise alongside old shade species. Soil is restored, not stripped. And each harvest feels less like extraction and more like return.
From this work, a comforting cup emerges: caramel and chocolate at its core, with roasted almond warmth and a quiet orange brightness that lifts, but never pulls.
We roasted it medium — to deepen its body, steady its sweetness, and hold space for the kind of coffee that meets you exactly where you are.
Floral · Stone Fruit · Cane Sugar · Bright Acidity
Process: Washed
Cultivar: Castillo, Caturra
Altitude: 1500 - 1950m
Farmer: Small Holder
Roast Level: Light Roast
Recommended Brewing Method: Espresso, Cold Brew
Up in the green folds of Huila, where the air thins and the light is softer, dozens of smallholder farmers carry out a rhythm passed down without fanfare.
Their Castillo and Caturra trees don’t grow in rows — they grow in stories. Told through altitude, washed in cool spring water, and finished in the kind of sun that doesn’t rush anything.
The result is a cup that floats.
First comes florals — clean and quiet. Then raspberry, grape, and a molasses note that doesn’t weigh you down but reminds you it’s there. A soft sweetness, like memory.
We roasted this light to let it breathe. To leave the edges untouched. To remind you what a washed Colombian can be when nobody tries to make it anything else.
Coconut · Tropical Fruits · Rose · Lemonade
Process: Natural + Co-Fermented with Fruit
Cultivar: Pink Bourbon
Altitude: 1750m
Farmer: Brayan Alvear
Roast Level: Light Roast
Recommended Brewing Method: Pour Over, Cold Brew
This one doesn't whisper. It beams.
Brayan Alvear took his Pink Bourbon harvest and introduced it to a wild idea — co-fermentation with fruit, guided by instinct, control, and a taste for brightness.
From the hills of Acevedo comes something unexpected but deeply considered: coconut and rose, wrapped in the texture of tropical fruit and the sparkle of fresh lemonade.
It's playful. But not careless.
We roasted it light to let the fermentation dance — keeping its edges clean, its florals intact, and its joy unmistakable.
Honey · White Chocolate · Coffee Blossom · Sugar Cane
Process: Honey
Cultivar: Chiroso
Altitude: 2000m
Farmer: Hector Lopez
Roast Level: Light Roast
Recommended Brewing Method: Pour Over
In Urrao, the wind moves like a whisper — el susurro.
At 2,000 meters, Hector Lopez tends to his Chiroso trees with a kind of reverence. The kind that doesn't hurry. The kind that listens.
His honey process feels more like preservation than intervention — holding on to what the fruit already knows.
In the cup: the softness of white chocolate, the clarity of coffee blossom, and a sweetness that sits between sugar cane and the scent of a morning not yet touched.
We kept the roast light — to let the altitude speak, to keep the floral notes in motion, and to preserve the kind of sweetness that doesn't need to be chase.
Blueberry · Grape · Mango · Honey
Process: Washed
Cultivar: Gesha
Altitude: 1850m
Farmer: Raul Duran
Roast Level: Light Roast
Recommended Brewing Method: Espresso, Pour Over
Gesha doesn't shout — it doesn't need to.
In the highlands of Tolima, Raul Duran cultivates it with care and restraint, letting altitude and process do the talking.
This washed lot opens with the confidence of a classic: blueberry and grape up front, tropical mango in the middle, and a finish like warm honey stretched thin.
It's structured, not delicate — expressive, not loud.
Every layer feels placed with intention, like a sentence well written.
We roasted it light to let the varietal stay articulate, with nothing to blur the detail.
A cup that doesn't ask for attention. It earns it.
Almond · Panela · Citric Acid · Clove
Process: EA Sugarcane
Cultivar: Red & Yellow Caturra
Altitude: 1450m
Farmer: Elias & Shady Bayter
Roast Level: Medium
Recommended Brewing Method: Espresso
At 1,450 meters in Tolima, the Bayter family tends rows of Red and Yellow Caturra with the same care they once gave to avocados. What began as survival has grown into intent: a farm where innovation doesn't replace tradition, but expands it.
Here, decaf isn't an afterthought. Using the EA sugarcane process, caffeine is stripped gently, leaving the heart of the coffee intact. The result is balance without compromise.
In the cup, almond leads with a quiet steadiness. Panela follows, soft and brown-sugar sweet. A touch of citrus cuts clean through the middle, while clove lingers at the finish.
We roasted it medium, to carry sweetness forward, to keep the cup whole, and to prove that even decaf can speak with clarity.
We believe great coffee is the result of great preparation. That's why we provide:
- Brewing & equipment consultation to align coffee selection with your service environment.
- Staff training in espresso preparation, filter brewing, milk texturing, and presentation.
- Menu development guidance to help integrate coffee seamlessly into your offering.
Every roast is cupped and scored internally before it leaves our facility. We maintain detailed roast profiles and batch logs, allowing us to replicate exact flavor and performance across seasons while adapting to origin-specific changes.
Our process includes:
- Sample roasting & sensory evaluation
Before committing to any green coffee, we roast small test batches and cup them under controlled conditions. This ensures that the coffee meets our sensory benchmarks for balance, complexity, and cleanliness. Only lots that meet or exceed our standards move forward. - Profile testing & calibration
Once a coffee is selected, we develop roast profiles that preserve its natural character while achieving the flavor structure we're targeting. We regularly calibrate both roasting equipment and sensory evaluation protocols to maintain accuracy. - Ongoing batch auditing
Even after a profile is established, we conduct blind cuppings of production roasts on a rotating schedule. Any deviation from the intended profile — whether in flavor, aroma, or tactile quality — triggers an an investigation and corrective adjustment before future batches are released.
Every partnership at KAFE is built on precision, integrity, and respect for the craft. We see our wholesale relationships as true collaborations — working with you to understand your goals, align on quality standards, and deliver a coffee program that reflects your brand. By partnering with KAFE, you’re not just sourcing coffee; you’re embracing a philosophy that values process, people, and purpose as much as the product itself.
Dedicated Account Manager: A single point of contact to handle your orders and answer your questions, ensuring seamless communication.
Flexible Solutions: Tailored coffee programs and support, whether you're a small cafe or a large hotel.
Exclusive Access: Invitations to special cupping events and early access to new coffee launches.
Sustainability at KAFE begins at origin and continues through every stage of the supply chain.
- Ethical sourcing — We partner with farms and cooperatives that commit to fair labor practices, safe working conditions, and equitable pay for all workers involved in the production process.
- Environmental stewardship — We prioritize producers who use sustainable farming techniques, suchs as water conservation, shade-grown cultivation, and reduced chemical use, to protect biodiversity and maintain soil health.
- Traceability — Every lot we purchase can be traced back to its farm or cooperative. We document the journey from harvest to roast, giving you and your customers a transparent account of where the coffee comes from and the people behind it.
- Shared responsibility — We believe sustainability is a collaboration between producer, roaster, and business partner. We actively look for ways to minimize waste, reduce packaging impact, and support long-term relationships at origin.
GET STARTED
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Ready to elevate your coffee program? We'd love to learn about your business and discuss how we can work together.
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Email:b2b@kafe.com
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Phone:747-267-4762
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Include details about your business, current coffee program, and goals. We'll schedule a consultation to discuss your specific needs and how KAFE can support your success.