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ROASTED COFFEE BEANS

The Cents Coffee Collection: Roasted in Small Batches

At Cents Coffee, we don’t just "process" beans we find the hidden flavors inside them. Our team works primarily with high-altitude Arabica and bold Robusta from Ugandan farms. Roasting is part science, part gut feeling. We use a specific heat-control method to pull out the natural sugars and fruity acids that make Ugandan coffee famous. Once the roast hits that "sweet spot," we cool the beans immediately to lock in the aroma. From there, we create our signature blends, ranging from smooth morning cups to heavy, high-caffeine espresso fuels.
EXPORT STANDARDS
Packaging: As per buyer's preference.
Available Weights: 5kg, 10kg, 20kg, 30kg, 50kg, or custom weights as per buyer's preference.
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Wholesale & Export Details

We’re built for flexibility. Whether you’re a local cafe or a global distributor, we’ve got you covered:

  • Custom Packaging: We pack to your specs, not ours.
  • Weight Options: Standard bulk comes in 5kg, 10kg, 20kg, 30kg, or 50kg bags.
  • B2B Services: We offer full wholesale support and Private Labeling—we handle the coffee, you handle the brand.

Which Blend Fits Your Customer?

  • The 80/20 Balance: This is our “crowd-pleaser.” You get the sweet, refined notes of Arabica with just enough Robusta to build a thick, gold crema. Perfect for high-end espresso bars.
  • The 70/30 Italian Style: If you like your coffee with a bit more “bite,” this is it. It’s intense, heavy-bodied, and cuts right through milk for lattes and cappuccinos.
  • The 50/50 Powerhouse: Not for the faint of heart. This is a very strong, earthy blend with low acidity and a massive caffeine kick. It’s bold, nutty, and works great for those who want a “traditional” dark cup.
Actually, no. Darker roasts lose a tiny bit of caffeine during the long heating process. If you want a real buzz, a light roast usually has a slightly higher concentration by volume.
Look at the surface. Light roasts are dry and pale (like cinnamon). Medium roasts are balanced. Dark roasts are oily and shiny think smoky, bitter, and chocolatey flavors.
Coffee needs to “breathe” after it leaves the roaster (we call this degassing). It actually tastes best about 2 weeks after the roast date. We recommend using your beans within 6 months, though the flavor is most vibrant in the first 30 days.
Please, don’t. Coffee beans are porous they’ll soak up the smells of your fridge and the moisture will kill the flavor. Keep them in an airtight bag in a cool, dark cupboard instead.
Bitter? You’re probably brewing it too long or your water is boiling hot (ideal is around 92°C). Sour? The water went through the grounds too fast. Try a finer grind.
Think of Arabica as the “flavor” bean it’s sweet and complex. Robusta is the “body” bean. It adds strength, caffeine, and that beautiful foam (crema) on top of an espresso.

ROASTED COFFEE BEANS