OEM · Instant Coffee
Instant OEM
From Brief to Sachet
Instant coffee OEM for buyers building their own brand. HotaNuts develops the formula to your brief — we do not clone competitor ratios. Three formats: black instant, 2-in-1 (coffee + creamer), and 3-in-1 (coffee + creamer + sugar).
Instant OEM Capability
Private Label — From Brief To Sachet
HotaNuts develops the instant formula to the buyer's brief (target cup taste, sweetness, milk profile) — we do not replicate the proprietary ratios of other brands. Buyer supplies a reference cup or spec → R&D pilots 3–5 batches → buyer selects → production at scale.
3 Formats · MOQ 5 MT
- Powder base: Spray-dried (mass-market) or freeze-dried (premium, better aroma retention)
- R&D pilot: 14–21 days — 3–5 trial batches before production scale
- HS code:
2101.11(instant base) ·2101.12(3-in-1 mixed)
Three OEM Formats
Black · 2-in-1 · 3-in-1
Black Instant
Format: 100% instant coffee (no creamer, no sugar)
Base: Spray-dried or freeze-dried from Robusta or Arabica concentrate
Use case: Sugar-free single-serve sachet · Hospitality/hotel amenity · Consumers controlling sugar-milk intake
Sachet: 1.5g – 3g per sachet (1 cup)
2-in-1 (Coffee + Creamer)
Format: Instant coffee + non-dairy creamer
Base: Spray-dried Robusta or Arabica + creamer powder (vegetable fat blend)
Use case: Lactose-intolerant markets · Sugar-free programmes · Workplace OEM
Sachet: 12g – 18g per sachet
3-in-1 (Coffee + Creamer + Sugar)
Format: Instant coffee + creamer + sugar
Base: Spray-dried Robusta or Arabica + creamer + sugar (refined white or brown)
Use case: Mass-market retail · ME/Asia consumer programmes · Convenience-store SKUs
Sachet: 15g – 25g per sachet (per buyer brief)
Manufacturing Process
Spray-drying · Freeze-drying
Spray-drying
Brew concentrate (~30% solids) → Atomise into a 150–200°C tower → Instant powder in seconds → Cooling + sieving → Blending (for 2-in-1/3-in-1) → Sachet filling + sealing → QC + carton. Batch time: 12–16 minutes. Cost-efficient, ideal for high-volume runs.
Freeze-drying
Brew concentrate → Freezing at -40°C → Lyophilization (sublimate water under vacuum, retaining aroma compounds) → Sieving + packing. Cost 2–3× higher than spray-drying. Use case: premium / specialty instant retail tier — noticeably better aroma retention.
Packing & Lead Time
Logistics Specification
1.5g – 25g
Stick per format and brief · Display box 10 / 20 / 30 sachets
Kraft 25 kg
3-layer PE/AL liner · HORECA/foodservice · master carton per display-box dimensions
30–45 days
After formula + artwork approval · R&D pilot 14–21 days prior
<25°C · RH <60%
Away from light · 24 months sealed · HS 2101.11 / 2101.12
Certifications
Export Packaging
Packaging — Instant Coffee OEM
1. Packaging Options
- Sachet / Stick: 2g–25g (Black · 2-in-1 · 3-in-1) — display box 10/20/30 sachets.
- Retail Pouch: 50g · 100g · 200g — foil OEM bag for supermarkets and duty-free.
- Bulk 25kg: Al/PE 3-layer kraft bag for HORECA/foodservice.
- Custom OEM: Artwork · zipper · multilingual · Halal packaging.
2. Storage Requirements
- Conditions: Below 25°C, humidity below 60%, away from direct light.
- Shelf Life: 24 months (sealed) — longest among processed coffee forms.
- Lead Time: 30–45 days (3–5 pilot batches for formula approval before production).
Container Loading
FCL Export — Instant Coffee OEM
Instant coffee sachets and pouches are display-boxed, palletized and loaded into FCL — lighter than green bean, 20' FCL holds more cartons. Full Halal and COA documentation included.
- Fumigation: Available per destination market — Phytosanitary Certificate issued
- Seal: Container seal number provided before vessel cut-off, attached to B/L
- Loading photos: Sent to buyer after stuffing, before vessel departure
Send RFQ
Quote in 24–48 Working Hours
Please include: format (Black/2-in-1/3-in-1) · base (spray/freeze) · cup target · sachet size · volume (MT, min 5 MT) · packaging spec · destination port + Incoterm.
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