Private label coffee packing under your own brand

Technical detail for this category.

Packaging for this category

Coffee has a property no other category shares, and on its own it settles the packaging. Freshly roasted beans release carbon dioxide, and the fresher the roast the more of it. In a sealed pack with no way out the gas builds up, the pack swells and on larger runs it can burst the seal. So we pack coffee in a doypack with a one-way valve: it lets carbon dioxide out and does not let oxygen in. The second factor is grind. Ground coffee has many times the surface area of whole bean, so it oxidises faster, and the oils in the bean go rancid and take the aroma with them. With ground coffee the oxygen barrier and the integrity of the seal therefore matter more than with beans. A typical fill weight is 250 g, and we pack from 5 g to 1 kg.

How an order runs

1. We agree the profile and the form: whole bean or ground, single origin or blend. The form changes the packaging, because ground coffee demands a tighter seal.
2. We select a base from a partner roastery or take in yours. We do not roast on site, so the roast profile is created at the roastery and we work with the finished bean.
3. We take in the goods and check them on delivery. With coffee the roast date matters, because it tells us how much gas the batch will still release inside the pack.
4. We weigh the portions and pack into valved packaging. We check the seal more closely than with products that do not build pressure from the inside.
5. We apply the label and mark the batch. Finished goods wait for collection in dry storage, away from strongly scented raw materials.

What the label must carry

The first thing to settle on a coffee label is practical: the name must make clear whether the pack holds whole bean or ground coffee, because that changes how it is used and what the customer expects. Beyond that the standard set from Regulation 1169/2011 applies: product name, net quantity, date of minimum durability, storage conditions and the name and address of the operator whose brand the coffee is sold under. Origin deserves separate thought. Calling a coffee single origin, or naming a specific estate, is a claim about the product and it has to be backed by documentation from the roastery; we will not put it on a label on the strength of a conversation. In specialty coffee it is customary to give the roast date alongside the durability date, because freshness means more to that customer than the shelf-life limit. Responsibility for the label sits with the brand owner; we prepare it from your data and mark the batch.

What we do not do

• We do not roast coffee. We work with bases from partner roasteries or with coffee you supply; the roast profile is created outside us.
• We do not grind coffee on site. If the product is to be ground, we take it in already ground from the roastery.
• We do not declare an origin without backing. An estate name or the words single origin go on the label only when the roastery confirms them in writing.
• We do not pack coffee with added extracts positioned as a supplement. Flavoured coffee is fine; a measured dose with active substances is a different category and sits outside our offer.

Who this is for

Own-brand coffee suits cafes that want to sell a bag to take home rather than send the customer to somebody else's shelf, and e-commerce brands building repeat purchase or a subscription. Hotels, offices and gift brands choose it too, where the packaging is part of the experience. A minimum of 300 units lets you test one profile before committing to a larger run.

Common questions

Is there private label coffee with no minimum order?

Not with no minimum, but our threshold is low: 300 units per variant. Two different profiles count as two runs, because each needs its own weighing, its own label and its own batch marking. Below that we only produce a test batch.

Are you a white label coffee supplier, or do you roast?

We are a co packer, not a roastery. We work with ready bases from partner roasteries, matched to your flavour profile, or with coffee you supply. The roast happens at the roastery; we handle weighing, packaging and the label.

Why does coffee need packaging with a valve?

Because freshly roasted beans release carbon dioxide. In a pack with no way out the gas builds up, the pack swells and the seal can burst. A one-way valve lets the gas escape while keeping oxygen from getting in.

Can I order ground coffee, or only whole bean?

Both, although we do not grind on site: ground coffee arrives already ground from the roastery. Worth knowing that ground coffee oxidises much faster than whole bean, so the integrity of the pack matters more.

What are the label requirements for coffee sold under my brand?

The name must state whether it is whole bean or ground, plus net quantity, durability date, storage conditions and your details as the responsible operator. If you want to say single origin, the roastery has to confirm the origin in writing first.

What fill weight works for a first coffee run?

Usually 250 g, because that is the standard a customer expects and it gives a dozen or so brews. We pack from 5 g to 1 kg, so sample sachets for a tasting set are possible too.

We also pack

• Co-packing: spices
• Co-packing: tea
• Co-packing: superfoods