Wholesale
Coffee for cafés, restaurants, and offices across Portland.
We roast every Thursday and deliver every Friday, so the coffee on your bar is never more than a week out of the roaster. Small-batch, seasonal, and backed by people who will actually pick up the phone.
Three ways to work with us
Whether you're pulling shots all day, brewing a morning pot for the team, or building a seasonal menu, there's a program that fits. All partners order through the same weekly rhythm and get the same roast-day freshness.
Wholesale Partners
For cafés and restaurants serving Bdila as their house coffee. Beans ship in 5 lb valve bags with your choice of our year-round blends — Ankeny Blend (medium, chocolate-forward) or Daybreak (light-medium, washed Latin America) — plus rotating seasonal single origins from Ethiopia, Colombia, Guatemala, and Kenya.
Includes weekly delivery, dial-in support, and ongoing barista training at no extra charge. Most partners start with 15–30 lb per week and grow from there.
Office Coffee
A simple monthly subscription for teams of 5 to 100. We help you pick the right setup — batch brewer, airpots, or a small espresso machine — and then keep the beans coming on a schedule that matches how fast your office actually drinks.
Plans include whole-bean or pre-ground deliveries, brew ratio cheat sheets for the break room, and equipment guidance from Tomás, who has strong opinions about grind size and isn't shy about sharing them.
Guest Roasts
For shops that already have a primary roaster but want a rotating guest spot on the menu. We build small custom blends or reserve micro-lots in runs as small as 20 lb — a washed Yirgacheffe for spring, a natural Brazil for cold brew season, whatever fits your menu.
Guest roasts come with cupping notes, origin cards for your counter, and a suggested brew recipe. Lead time is usually three weeks from green coffee selection to first delivery.
How pricing works
No contracts, no slotting fees, no surprises. The more you order each week, the better the per-pound rate — and it resets every week, so a slow month never locks you in.
Volume tiers (per lb, whole bean)
Single origins and micro-lots run $1.00–$2.50 per lb above blend pricing depending on the lot. We'll always quote before you commit.
Delivery & shipping
The $150 free-shipping threshold applies to the full order, beans and supplies together. Most partners hit it without trying.
How we work
Everything runs on one weekly cycle. It's predictable on purpose — you always know when to order and when the coffee shows up.
Order by email or text by Wednesday evening — a one-line message is fine ("same as last week, plus 5 lb Daybreak"). We roast Thursday at our Ankeny Street shop, and deliveries land Friday before noon inside the city core. Nothing we deliver is ever roasted more than 24 hours before it reaches you.
Getting started as a new partner
Onboarding takes about two weeks and looks like this:
1. Cupping. You come to the roastery (or we come to you) and taste through the current lineup — usually six to eight coffees. Mara walks through origins, processing, and what each coffee wants to do on espresso versus filter.
2. Menu advice. We help you pick a house espresso, a filter option, and a decaf, with honest input on pricing and margins. We've done this for enough shops to know what sells on Alberta versus downtown.
3. Barista training. Two hours, free, at your bar with your equipment — dialing in, milk texture, grinder maintenance, and a cleaning routine your closing shift will actually follow. Refresher sessions are free for active partners, anytime.
Who we work with
A few of the Portland spots currently pouring or brewing Bdila. We're glad to put you in touch with any of them if you want an honest reference.
Juniper & Rye Café
Alberta Arts District. Wholesale partner since March 2019 — Ankeny Blend on espresso, a rotating single origin on the pour-over bar. Owner Dana Whitfield was our very first wholesale account, back when Tomás was still delivering out of a hatchback.
Fernwood Books & Coffee
Sellwood. A bookstore café that runs Daybreak through a batch brewer and carries our retail bags on a shelf by the register. Co-owner Priya Raman hosts a public cupping with us the first Saturday of every quarter.
The Mercantile on Division
Richmond. Brunch spot serving a custom Guest Roast blend — a washed Guatemala and natural Brazil built for both drip and espresso — since fall 2023. Chef-owner Marcus Oyelaran changes the blend with us twice a year.
Larkspur Studio
Pearl District. A 30-person design studio on the Office Coffee plan since January 2024 — 6 lb of whole bean every month, plus a Moccamaster we helped them spec. Their office manager, June Park, texts the order in about forty seconds.
Let's talk coffee
Tell us a little about your shop or office — what you're brewing now, roughly how much you go through, and what you'd like to change. Email hello@bdila.com with the subject line "Wholesale" and Mara or Tomás will get back to you within one business day. Prefer to taste first? Come by the roastery any weekday morning and ask what's on the cupping table.
Email us about wholesale