Roasted coffee
Roasted coffee suppliers and sourcing guide
Roasted coffee is the seed of the coffee plant, mainly Coffea arabica (arabica) and Coffea canephora (robusta), after the fruit is removed and the green beans are dried and roasted. Roasting develops color and aroma and drives off moisture. Brands buy whole bean or ground coffee by origin, blend, roast level and grind for brewed drinks, cold brew, flavored coffee, baked goods and confections.
- Category
- Food staples and powders
- Also known as
- Coffea arabica · Coffea canephora · Robusta coffee · Ground coffee · Roasted coffee beans
- Facts checked
- November 2026
Forms and grades of roasted coffee
Suppliers sell different products under the same name. Specify the one you need.
Whole bean
Roasted beans for grinding on site, which hold aroma longer than ground coffee.
Ground
Roasted coffee ground to a stated size for drip, espresso, cold brew or extraction, usually nitrogen-flushed.
Roast levels
Light, medium, moderately dark and dark roasts, set by roast degree and measured as color.
Decaffeinated
Coffee decaffeinated before roasting by water, carbon dioxide, ethyl acetate or methylene chloride processes.
Origin and certified
Single-origin and blended coffees, often with organic, fair trade or other certifications.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Roast color
- Agtron or similar color reading against the agreed roast target.
- Moisture
- Moisture of roasted coffee, usually low single digits, by oven drying or near-infrared.
- Grind size
- Particle size distribution by sieve or laser for ground coffee.
- Caffeine
- Caffeine by HPLC, and for decaffeinated coffee a residual caffeine result plus solvent residue if a solvent process was used.
- Contaminants
- Ochratoxin A by HPLC and, where buyers ask, acrylamide; both depend on green coffee quality and roast.
- Cup quality
- A cupping score or sensory check against a reference, the main release test in coffee buying.
Storage, lots and expiry
Storage and shelf life
Store in sealed, one-way-valve bags or nitrogen-flushed packs, cool, dry and away from light, because roasted coffee stales quickly once exposed to oxygen. Whole bean keeps longer than ground. Best-by dates are set by the roaster and are often several months for valved whole bean and shorter once packs are opened.
Lots and expiry dates
Flavor varies with origin, crop year and roast batch, so cup each lot against a standard and record the roast date and color. Use stock in roast-date order and record green coffee lot numbers for traceability.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
USDA's Commercial Item Description A-A-20213B for coffee classifies roasted coffee as whole bean or ground, with set roast shades and grinds.
Source: ams.usda.gov (opens in a new tab)21 CFR 173.255 allows methylene chloride residue from decaffeination at not more than 10 parts per million in decaffeinated roasted coffee.
Source: ecfr.gov (opens in a new tab)21 CFR 173.290 sets a tolerance of 25 parts per million for trichloroethylene residues in decaffeinated ground coffee.
Source: ecfr.gov (opens in a new tab)21 CFR 101.9(j)(4) exempts from nutrition labeling foods with insignificant amounts of all required nutrients that make no nutrition claims, and names coffee beans (whole or ground) as an example.
Source: ecfr.gov (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Roasted coffee suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking roasted coffee suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell roasted coffee? Request a listingFrequently asked questions
What forms of roasted coffee can brands buy?
Common forms include whole bean, ground, roast levels, decaffeinated and origin and certified. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for roasted coffee include?
Expect roast color, moisture, grind size, caffeine, contaminants and cup quality, each with its method, specification and result for that lot.
How should roasted coffee be stored?
Store in sealed, one-way-valve bags or nitrogen-flushed packs, cool, dry and away from light, because roasted coffee stales quickly once exposed to oxygen. Whole bean keeps longer than ground. Best-by dates are set by the roaster and are often several months for valved whole bean and shorter once packs are opened.
What is the regulatory status of roasted coffee?
USDA's Commercial Item Description A-A-20213B for coffee classifies roasted coffee as whole bean or ground, with set roast shades and grinds. 21 CFR 173.255 allows methylene chloride residue from decaffeination at not more than 10 parts per million in decaffeinated roasted coffee. 21 CFR 173.290 sets a tolerance of 25 parts per million for trichloroethylene residues in decaffeinated ground coffee. 21 CFR 101.9(j)(4) exempts from nutrition labeling foods with insignificant amounts of all required nutrients that make no nutrition claims, and names coffee beans (whole or ground) as an example.
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