OEM · Whole Bean

Roasted Whole Bean
OEM to Buyer Profile

HotaNuts does not run a house brand. Every roasted whole-bean order is OEM/private label — the buyer supplies the roast profile (Light → Dark), HotaNuts executes to spec, packs to buyer artwork, and ships by container.

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Roasting Capability

Hot-Air Roastery — Profiles to Buyer Brief

HotaNuts operates a modern hot-air roasting line, measures Agtron every batch, and stores roast profiles per buyer. From Light specialty to Dark espresso — MOQ 1 MT per profile, 3–5 pilot batches before scaling.

Hot-Air Roaster
Profile saved per buyer

1 MTMOQ per profile (negotiable)

3–5Pilot batches before scale

10–20Production days after approval

12 monthsShelf life sealed + 1-way valve

Base coffee: Robusta · Arabica · Blend (ratio per buyer brief)
Roast range: Light · Medium · Medium-Dark · Dark (Agtron 25–95)
HS code: 0901.21 — common for whole bean roasted

OEM workflow: buyer sends spec or reference roast → HotaNuts roasts 3–5 pilot batches → buyer cup-tests and selects the production profile → scale to volume. Sample development fee applies for orders under 5 MT.

Roast Level Reference

Light → Medium → Medium-Dark → Dark

Reference: SCA Roast Color Classification (Agtron 25–95). HotaNuts measures Agtron whole bean + ground every batch and reports it in the COA.

Light

196–205°C

Cinnamon brown · Mass loss 14–16%

Bright acidity
Floral
Origin-forward

Medium

210–220°C

Medium brown · Mass loss 16–18%

Balanced
Caramel
Medium body

Medium-Dark

220–230°C

Rich brown, slight sheen · Mass loss 18–20%

Heavier body
Chocolate
Lower acidity

Dark

>230°C

Dark brown, oily · Mass loss 20–22%

Bold
Smoky
Bitter-sweet

Roasting Process

4 Phases — From Green Bean to Drop

Drying — 6–8 minutes

Removes residual moisture from green bean (12.5% → ~5%). Heat ramps to ~150°C. Bean colour: green → yellow.

Browning — 2–4 minutes (yellow → first crack)

Maillard reaction and caramelization initiate. Bean colour shifts to light brown then medium brown. Temperature ~150°C → 196°C.

Roasting — 2–4 minutes (first crack → drop)

Primary pyrolysis — develops flavour, body, acidity. The buyer-selected development time (DT) determines the cup profile target. Drop temperature corresponds to the chosen roast level.

Cooling — 4–5 minutes

Air cooling (no water quench for specialty) — halts thermal reactions and stabilises flavour. Bean returns to <40°C before packing.

Packing & Lead Time

Logistics Specification

Inner pack

1-way valve

250g · 500g · 1kg · 5kg · nitrogen flush

Master carton

25 kg

Bag-in-box per OEM artwork (retail option)

Storage

<25°C · RH <65%

Away from direct light · 12-month shelf life

Lead Time & HS

10–20 days

Sample courier 4–10 days · HS 0901.21

Certifications

ISO 22000 HACCP EU MRL COA / CoO Agtron / SCA Q-grader Cup Analysis Halal (on request) Organic

Export Packaging

Packaging — Roasted Coffee OEM

1. Packaging Options

One-Way Valve Foil Bag: 1kg · 5kg · 10kg — nitrogen-flushed, 12-month shelf life. Custom OEM artwork available.
Foodservice Carton 25kg: PE liner inside corrugated carton — ideal for roasters, F&B chains, distributors.
Custom OEM: Zipper · valve · matte/gloss finish · multilingual labels — MOQ 500 kg.

2. Storage Requirements

Temperature: Store below 20°C away from direct sunlight and heat sources.
Shelf Life: 12 months whole-bean (sealed) · 6 months after opening.
Lead Time: 30–45 days from artwork and roast profile approval.

Container Loading

FCL Export — Roasted Coffee OEM

Roasted coffee cartons are palletized and loaded into FCL — sealed and temperature-checked before vessel cut-off. Full COA and packing list provided with each shipment.

10 kg Carton

~1,800 cartonsFCL 20'

~3,600 cartonsFCL 40'

≈ 18–36 MTpayload

25 kg Carton

~720 cartonsFCL 20'

~1,440 cartonsFCL 40'