SunriseCoffeeLasVegas said:I was gonna say the same thing.
I have done that with people who know their coffee and if you know your coffee you will want in a french press or kona drip(my new favorite)
when I pull out the kona drip for a sumatra tasting people go wild.
I have alot of sumatra lovers in vegas.
So imagine if you offered ten or more varieties! The tasters would really go wild and you would then be offering a "coffee experience". You are rationalizing the wholesaler's desire for maximized margin from selling you a lot of one or maybe two coffees in larger quatity and less variety.
This why people are starting to roast their own. You simply can't get a wholesale roaster to provide small quantities for any resonable price. But it does seem they've convinced many of you that a portion of their inexpensively produced high volume roasts is good enough for your business... (and a lot of others. No differentiation) :wink: I'll just agree to disagree because I know it's not true.
Conversely, I guess if you're selling like crazy and the money is flowing in like water with a two or three coffee program it's not an issue. One thing to examine is how much whole bean you sell. If you're not selling 20-30 pounds a week I'll pretty much guarantee it's because there's no variety or experience to be had. :wink: It's too easy to sit back and rationalize your program from a COG standpoint versus figuring out how to improve the program, and when it gets in the way of better product or potentially a source of incremental sales, it's a terrible detriment.