Exceptional coffee for your cafe.
Three signature blends. Six single origins. Roasted fresh in St Peters every week. Numero Uno has been supplying Sydney's best cafes for over 24 years.
Three blends. Twenty-four years of refinement.
Every blend is developed by Gina, refined season by season, and roasted to order on the Brambati. These aren't catalogue products. They're recipes she's spent two decades perfecting.
You're not getting a sales rep. You're getting Gina.
Most wholesale roasters assign you an account manager. At Numero Uno, Gina Di Brita manages every wholesale relationship personally. She's the one who develops your blend, works closely with the team roasting your coffee, and adjusts your profile when the seasons change.
That's not a tagline. It's how a family-owned roastery actually works when the founder is still on the floor every day.
What changes when your roaster actually knows your cafe.
Your blend evolves with you
Gina adjusts your roast profile as seasons change, as your water changes, as your customers' palates develop. You don't get a fixed recipe. You get a living one.
Equipment that just works
Machines and grinders on loan to every wholesale partner. Marco handles servicing and preventative maintenance. When something goes wrong on a Saturday morning, he's one call away. Not a ticket system.
Staff trained properly
Barista training at the roastery or in your cafe. Espresso technique, milk texturing, workflow, and consistency. When you hire new staff, we train them. It's included, not invoiced.
One number, one person
You have Gina's number. Not a 1300 line, not a support portal, not a chatbot. The person who roasts your coffee is the same person who picks up when you call.
Roasted to order, not to stock
Your coffee is roasted the week it's delivered. Not pulled from a warehouse shelf. We roast on Thursday and Friday, deliver on schedule. You're serving coffee that's days old, not weeks.
No lock-in, no minimums after onboarding
Order what you need, when you need it. We don't punish you for a quiet week or force volume commitments. If you're happy, you stay. That's the only contract.
Cafes that run on Numero Uno.
We don't publish a client list. We don't need to. The cafes we work with stay for years, not months. Here's what they say.
From first cup to ongoing partner.
Most of our wholesale relationships start with a cupping at the roastery. Gina walks you through the blends, you tell her about your cafe, and you both figure out what fits. No pitch deck. No pressure. Just coffee.
Come in for a cup
Book a cupping at the roastery. Taste the blends. Tell Gina about your cafe, your customers, your current setup. No commitment.
Find your fit
Gina recommends a blend based on your room, your machine, and your regulars. If nothing off the shelf works, she'll develop one.
Get set up
Equipment installed or serviced. Staff trained. First delivery scheduled. We handle the transition so your customers never notice the switch.
Stay looked after
Weekly roasted-to-order deliveries. Equipment servicing. Blend refinement. And Gina's number in your phone for anything that comes up.
One partner. Everything your cafe needs.
Tell us about your cafe
Gina reads every enquiry personally. Most conversations start with a cupping at the roastery, but if you'd rather start here, she'll be in touch within one business day.
Ready to talk coffee?
Come to the roastery. Taste the blends. Meet Gina. No pitch, just coffee.