Restaurants and Wholesale

We sell to restaurants, cafes, fine foods grocers and organizations where people care about the quality of the coffee they serve.

You offer the best to your customers. Make sure their last sip meets your standards. Choose from our fine, freshly roasted coffees, like our Ethiopian Harrar, awarded a top-level 94 points from Coffee Reveiw.

You can increase revenues and profits using gourmet, freshly roasted coffee, whether a fine varietal or a custom blend just for your customers’ delight.

Gourmet food stores can add a highly profitable line of Conscious Cup branded coffee.

Create an account today and then forward a W-9 and state license to orders_at_consciouscup to be confirmed for access to wholesale products on our web site.

We offer two lines of coffees:

• Select high-grade varieties and blends.
• Cup of Excellence and other rare and awarded coffees including 100% Kona Extra Fancy and Mavis Banks Jamaican Blue Mountain on an as available basis. Cup of Excellence coffees are of limited quantities and availability of listed coffees must be confirmed as supplies may vary by growing season. We provide COE coffees on a pre-order basis.

La Marzocco and Rancillio espresso machines, Fetco brewing systems and more are available through Conscious Cup.

Restaurant and cafe training in traditional and contemporary espresso drink and fine coffee preparation and service are core to our service.

For  samples or a presentation at your restaurant or store, please contact us at orders.

“My father, who was a chef, always said, ‘The two most important things a restaurant offers are bread and coffee. Bread, because it’s the first thing your customer tastes and coffee, because it’s the last,’ ” Jesse Sartain, national director of American Tasting Institute (ATI).

from Tea & Coffee Trade Online

Food critic Michael Bauer discusses the quality of restaurant coffee here. Check out the debate from restaurant customers over the desire for coffee that matches the quality of the rest of their dining experience. Chris Young, co-author of Modernist Cuisine, thinks its a perception that coffee is “back line” work for the newest and, often, least trained employees. Don't leave your customers bitter!