How to Choose the Right Coffee Beans for Your Cafe Business

Define Your Café’s Concept and Customer Preferences

The first step in choosing the right coffee beans is understanding your target market. Different customer segments value different attributes in a cup of coffee. For example:

• Office-goers and commuters may prefer bold, consistent espresso-based drinks.
• Third-wave coffee drinkers often seek transparency, single-origin beans, and lighter roasts.
• Students and casual consumers may prioritize affordability and sweetness in milk-based drinks.

The European Coffee Symposium 2023 found that 70% of cafés in urban areas serve customers who care more about flavor consistency than brand recognition or origin, especially in high-volume environments.
Source: Allegra World Coffee Portal – Project Café Europe 2023

Understand Bean Varieties: Arabica vs. Robusta

Vietnam, like many producing countries, grows both Arabica and Robusta, and each brings distinct characteristics.

• Arabica: Grown at higher altitudes, Arabica beans are known for their bright acidity, floral aromas, and smooth mouthfeel. Ideal for black coffee and espresso-based beverages.
• Robusta: Higher in caffeine and body, Robusta provides a strong, earthy flavor and better crema. It’s often used in blends for cost-efficiency and texture in milk drinks.

Many successful cafés use custom blends to balance the smoothness of Arabica with the strength of Robusta. The blend ratio can be tailored depending on your target flavor profile.

If your café focuses on milk-based espresso drinks, Robusta or blends with 20–40% Robusta can provide excellent crema and strength. If your focus is hand-brewed coffee or tasting flights, 100% Arabica or even microlot origins may be more appropriate.


Consider Origin and Processing Method

Coffee origin influences not only flavor but also the story you can tell your customers. Popular origins include:

• Vietnam: Bold Robusta and emerging specialty Arabica from Cầu Đất and Khe Sanh
• Colombia: Balanced, nutty profiles with medium body
• Ethiopia: Fruity, floral Arabicas from Yirgacheffe or Sidamo
• Brazil: Chocolatey and nutty beans ideal for espresso blends

Processing methods (washed, natural, honey, etc.) also affect flavor and consistency:

• Washed: Cleaner, brighter cups (preferred for black coffee)
• Natural: Fruity, heavier body (popular for cold brew and espresso)
• Honey: Balanced, medium clarity and sweetness

Source: Specialty Coffee Association – Coffee Processing and Flavor Guide

Consider Logistical and Business Factors
Beyond taste and branding, sourcing decisions should also reflect practical factors:

• Shelf life: Whole beans stay fresh for 3–4 weeks post-roast; ground coffee degrades faster.
• Supplier reliability: Look for partners who offer sample cupping, roast profiling, and contract roasting if needed.
• Certifications: Organic, Fair Trade, Rainforest Alliance – these may be required by certain markets or partners.
• Pricing model: Consider cost per kilo, minimum order quantities (MOQs), and shipping schedules.

Source: Coffee Exporters Guide, ITC Geneva (2021)

Selecting the right coffee beans is both a creative and strategic process. It involves balancing sensory quality with customer expectations, cost efficiency, and operational capacity. Whether you operate a third-wave café or a high-volume espresso bar, your choice of beans will shape the essence of your brand — one cup at a time.