Define the customer and serving before choosing the assortment. A shop selling individual sachets, an office using a shared pack and a café serving prepared drinks have different portioning and stock needs.
Shortlist specific products and taste them with a recorded recipe. Compare the shelf price or quote, portions per selling unit, pack format, remaining shelf life and storage instructions. The
coffee shelf-life guide helps organise the stock questions.
Use a small, defined trial to record what customers choose and whether they buy again. Avoid assuming that flavored coffee is for one age group or that a wider range automatically improves sales. Keep actual customer feedback and sales observations alongside the sample decision.