For cafés, restaurants & offices
Our coffee, on your bar.
We keep the wholesale list short on purpose — about a dozen accounts, all within an hour of the roastery — so every partner gets the same coffee, the same freshness, and the same attention our own bar gets.
Start a conversationWhat an account includes
Coffee that shows up fresh
We roast wholesale orders Tuesdays and Fridays and deliver in SF the next morning, ourselves. Nothing sits in a warehouse; your first bag is never older than two days off the drum.
Training on your bar
Every account starts with a dial-in session on your machine, with your water, at your busiest grind setting. We come back quarterly, or whenever you hire someone new — no charge.
Recipes that survive a rush
You get written brew recipes for every coffee we send: dose, yield, time, and what to change when it drifts. Laminated, because bar towels exist.
A phone number that answers
Grinder died on a Saturday? Call Sam. We keep a loaner grinder and a backup batch brewer for accounts, because your bad morning is our problem too.
How it starts
Cupping
Come taste everything on the current list at the roastery — Saturdays after the tour, or we'll bring the kit to you.
Dial-in
We set up recipes on your equipment and train whoever's pulling shots.
Standing order
Pick your coffees and volume. Adjust weekly by email — no minimums for the first three months while you find your number.
Pricing, plainly
Wholesale runs $11–14 per pound depending on the coffee and volume, billed monthly, net-15. No contracts, no exclusivity, no bag-count cliffs. If the coffee stops earning its place on your bar, you can walk — the coffee is the retention strategy.
Write to wholesale@copperlinecoffee.com with your volume and what's on your bar now, and Maya will get back to you within a day.