Powder
Instant, decaf, high-caffeine, cold brew
Spray-dried and freeze-dried soluble powder, decaffeinated lots with no caffeine detected, and high-caffeine material at 5–7%. Supplied in bulk, sticks, pouches or jars.
Coffee
Coffee from six origins, on three different process routes.
Instant, freeze dried and cold brew are three genuinely different products with different cost structures, aroma profiles and equipment. We run all three, plus roasted beans, ground coffee and drip bags.
Sourcing
Direct sourcing and graded green beans.
Green beans are bought directly rather than through a broker chain, then graded A and AA before roasting. Origin, cultivar and processing method are recorded per lot and carried onto the specification sheet.
| Origin | Typical use | Character |
|---|---|---|
| Yunnan, China | Blends, domestic instant, high-caffeine | Neutral, low acidity, reliable year-round supply |
| Ethiopia | Single origin, filter and drip coffee | Citrus and floral top notes, tea-like body |
| Brazil | Espresso blends, milk-based drinks | Nut, cocoa, sweet, low acidity |
| Uganda | Espresso blends, winey lots | Full body, dark fruit and wine notes |
| Vietnam | Robusta, instant and 3-in-1 bases | Strong, woody, high body, efficient on cost |
| Colombia | Premium filter and retail beans | Balanced, caramel sweetness, clean finish |
Product forms
What we can hand over.
Each form is quoted separately because the process route, yield and packing cost differ substantially.
Beans & ground
Roasted beans and ground coffee
Espresso blends and single-origin beans at light through dark roast, plus ground coffee in 250 g to 1 kg packs and 1 kg food-service bags.
Drip coffee
Fully automatic drip bags
10 g drip bags in 7-bag retail cartons or bulk, produced on an automated line that handles forming, dosing, sealing, tab attachment and cutting.
Process routes
Three routes, three different products.
The choice between them is driven by aroma target, cost per kilogram and whether the product has to dissolve in cold water.
Route 01
Instant / spray dried
The volume route. Extract is concentrated to 50–60% solids and atomised in a drying tower, then agglomerated, aroma back-filled and packed. Lowest cost per kilo, best for 3-in-1 mixes and high-volume retail.
Green bean intakeDestoning & cleaningRoastingGrindingHot-water extractionFiltration & aroma recoveryConcentration to 50–60%Spray dryingAgglomerationAroma back-fillingNitrogen-flushed packingQC release
Route 02
Freeze dried
The premium route. Extract is concentrated under vacuum, frozen and dried by sublimation, which preserves volatile aromatics far better than heat drying. Highest cost, cleanest cup, and the format most private label premium lines use.
Bean intake & sortingRoastingCoolingGrindingHigh-temperature extractionFiltrationLow-temperature vacuum concentrationPre-coolingRapid freezingVacuum freeze dryingSizingMetal detectionNitrogen-flushed packingFinished-goods intake
Route 03
Cold brew
Cold extraction at 4–15 °C over a long dwell, then membrane clarification and freeze drying. Low acidity and a rounder body, and it dissolves in cold water — which is what makes it work in ready-to-drink and cold-water formats.
Material screeningRoastingResting & degassingGrindingCold extraction 4–15 °CSolid–liquid separationMembrane clarificationLow-temperature vacuum concentrationAroma back-fillingPre-freezing at −40 °CGranulationFreeze dryingSizingMetal detectionNitrogen-flushed packingFinished-goods intake
Equipment
Four core pieces of coffee equipment.
Roasting, extraction, drying and the drip-coffee line are the four steps that decide cup quality. Each is specified rather than bought generic.
- Roasting: zoned temperature control, multi-stage roast curve, hot-air and drum hybrid heating, real-time closed-loop control
- Extraction: dedicated condensate recovery system so aroma compounds are recovered rather than vented
- Drying: high-speed centrifugal atomisation, HTST short-time drying, PLC-controlled temperature
- Drip line: feed, grind, form, dose, seal, attach tab and cut in one automated flow
Bean colour sorting
Grinding
Aroma extraction
Spray-drying and extraction line
Applications
Where the powder ends up.
Formulation is developed against the application, not in isolation — a powder that is perfect in a sachet may fail in a cold ready-to-drink bottle.
- Retail sachets and sticks — black coffee, 2-in-1 and 3-in-1 mixes
- Ready-to-drink and cold-water formats using cold-brew powder
- Latte, milk-tea and flavoured coffee bases for food service
- Bakery, confectionery and dessert applications needing a stable roast note
- Capsule and capsule-cup systems for portioned coffee
- High-caffeine and decaffeinated lines for functional and evening-positioned products
Send us your product brief
Tell us the product, pack format, target volume and destination market. You get a formulation proposal, a quotation and a realistic lead time back.