We’re working hard every day to represent the hard work of so many individuals to the end-user. Coffee is not the result of one or two people’s work: it is the result of hundreds, maybe thousands, of hands working together to bring you that beautiful coffee all the way from crop to cup.
Moja Coffee Bean Selection
The vast majority of what we roast is single-origin coffee, as opposed to blends. This allows us to represent individual growing regions properly and unadulterated by us. Blending is an entirely separate art; while we have a few blends we do very well (our espressos, for example), it’s a facet of the industry we’ve stayed away from in order to stay true to our belief in the coffee chain. For the same reason, we do our best to select organic and fair trade coffees whenever possible.
A premium product takes time to manufacture. It begins by traveling the globe to research all aspects of both the coffee and the industry as a whole. Every region of the world, from Central and South America to Europe, Africa and Asia are targeted for finding product that meets our standards and taste profiles. It’s countless hours of research: sampling every known premium bean available. It’s the hands-on approach to every batch of coffee roasted. There are no shortcuts.
The Roasting Process
Once in our European-inspired roasting facility, coffee beans are subjected to numerous tests for overall quality and taste. It’s only then that we roast our many offerings and deliver them fresh.
We roast our coffee in the same micro-roasting Probat L12 that we started our business with in 2004. This drum roaster comes from Germany and roasts batches of no more than 12kg at a time. After years of experimentation, we know just the right temperatures and times to roast for each type of coffee. We check the temperature in the roaster and the internal temperature of the beans. Depending on the beans, and the roast, a single batch of coffee can be in the roaster from 14 to 16 minutes. We manually control the speed of the roast, so it’s a very hands-on process.
In the Summer of 2012, we welcome a second roaster to Moja – a handmade Joper roaster that is capable of roasting 30 kilos at a time. The Joper was handmade by a family-owned company in Portugal using cast iron with the latest latest PLC touch screen software. Joper has been around since 1962 and is now owned by Joao Paulo, great-grandson of the original owner. Andrew and Doug flew to Portugal during the summer to inspect the custom-made roaster before it was shipped to North Vancouver.
We create custom coffee blends for some of our clients, including Thomas Haas, as well as a series of roasts that you can depend on. We bring in new coffees to try and experiment with, so if you’re up for a change, check out our cafe selection of limited edition roasts.
We still roast in small batches (although the days are getting longer and longer!) in order to keep our quality as consistent as it has been for the last 7 years, and have launched a training program to ensure that our customers can share our passion for representing these coffees properly to their discerning customer base.
We roast for a variety of establishments; everything from offices to restaurants to catering companies. Thomas Haas, Terra Breads, Mink Chocolates, and more all trust our coffee to give their customers the best experience possible.
Whole Foods, Stongs and Capers retail our coffee, and the newly expanded Vancouver Trade and Convention Centre uses exclusively our coffee to serve clients from all over the world.
Every wholesale client is different and we work hard to meet the individual needs of every one of our clients. For more information, please contact Doug Finley at email@example.com
Mill: Riakiberu Coffee Wet Mill
Region: Central Province, Muranga District, Kamacharia location of Mathioya Division
Soil: Deep, Fertile, Well Drained
Altitude: 1,750 metres
Variety: 98% KL28, 2% Ruiru 11
Harvest: Biennial Production: March – May & Oct – Dec
Process: Wet Processed (to ensure efficiency and quality factory invested in a pulper, a recirculation system & 20 conditioning bins)Riakiberu coffee wet mill is located in Central Province, Muranga District in Kamacharia location of Mathioya Division. The wet mill which was established in 1958 is situated near Kiriaini town and serves farmers in Kamure, Kairi and mukiri villages. This wet mill is affiliated to Kamachgaria Farmers Co-operative Society and has a membership of about 2000 out of which 1700 are active farmers while 300 are inactive farmers. The mill houses the society headquarters and has the highest production within the society. The region surrounding is densely populated with small wild animals and native vegetation. The environment is mostly made up of indigenous trees which are well protected by the community.Tasting Notes: Bright, lively, and sweet. Dark grapes and citrus notes highlight the acidity in the cup.
Region: Jinotega, Matagalpa, Estelí, & Madríz, in Nicaragua
Farm Size: Average Farm Size between 5 to 10 acres
Soil: Clay Loam
Altitude: 1,150 – 1,500 meters
Variety: Caturra, Catuaí, Borbón, Catimor, Marogojipe
Certifications: Rainforest Alliance, Organic
Harvest: Nov – March
Export: Nov – May
Process: Individual farm wet mills, members process coffee cherries each day, then coffee parchment is sun dried for 6 – 10 days at a central dry millIn 1992, 22 small farmers formed the Asociación Aldea Global Jinotega. In 1996, the Association obtained their legal by-laws under the non-profit law 147 of Nicaragua. In 2006, its General Assembly reformed its by-laws to reflect a change from its original NGO concept to a farmer represented association focusing on agribusiness and credit services. In 2011, the General Assembly strengthened its by-laws to institutionalize. Aldea Global’s gender equity policies are already in action. Aldea Global works in rural communities in five departments in central Nicaragua with over 1,500 members, and about half are coffee producers. The other members produce vegetables, root crops, raise cattle, and receive credit via women solidarity groups involved in rural enterprises, such as selling food, used clothing, meat.Tasting Notes: Well balanced with notes of stone fruit and citrus. Hints of caramel round out the finish.
Region: Near San Vito, bordering La Amistad International Park, Biolley district, Puntarenas province, Southern Costa Rica
Altitude: 1,200 – 1,500 meters
Varietal: 100% Arabica – Caturra & Cataui
Harvest: October – March
Process: Hand-picked and fully washedLa Amistad Estate was established in 1940 by Jorge Zeledon Castro as a coffee farm and naturereserve that sits on over 23,000 acres. The estate is located in the Talamanca Mountain Range on the border of La Amistad International Park. La Amistad is one of the largest private nature reserves in Central America. Clean, fresh water that runs from the rainforest to the farm is used to generate power to run the machinery and for the mill on site. Castro designated a portion of his land to 22 poor families to create their own coffee plantation—many are still farming the land today. La Amistad Estate provides housing and training for farmers and works to ensure that the government will continue to provide services and infrastructure in the area. In the late 1980’s, the Montero family, the current owners, began to cultivate the coffee organically. Between the parcels of coffee are bands of primary forest.
Perfectly balanced with a medium body.
Tasting Notes: Clean bright acidity with mild citrus and dark sugar in the finish.
Region: Huehuetenango 200 miles North of Guatemala City
Altitude: 1,650 meters
Variety: Caturra and Bourbon
Harvest: December – May
Process: Washed and Patio driedThis specific coffee is produced by a small group of women farmers within the ASOBAGRI cooperative. The cooperative was founded in 1989 by 20 K’anjob’al Mayan coffee and cardamom farmers. Currently, ASOBAGRI has about 711 members. The coop members are from approximately 30 small villages in the Huehuetanango region, surrounded by the CuchumantanesMountains and the Maxbal Forest Reserve. The coffee is shade grown under banaba, guava, and plantain tress, and intercropped with banana, cardamom, and citrus plants. ASOBAGRI supports sustainable agriculture by training its farmers in organic methods, like composting, and they invest in quality control by financing warehouses and drying patios. The coop members are also provided with healthcare and educational program.Tasting Notes: Classic Guatemala flavour characteristics. Well balanced sweet and rich with notes of cocoa and nuts. Light acidity in the finish.
Region: San Ignacio, Cajamarca (Northern Peru)
Climate: Avg. temp 20 degrees Celsius
Annual rainfall: 2000mm/year
Altitude: 1,550 – 1,700 meters
Variety: 30% Typica, 20% Bourbon, 20% Caturra, 20% Catimor, and 10% Pache
Certifications: Organic, Shade Grown, and BirdFriendly
Harvest: May – June
Process: Washed and 100% Sun DriedThe El Chaupe Cooperative is dedicated to water management, protection of the environment, production of organic material such as fertilizers, and keeping their coffee shade grown and bird friendly. The growers work together in an organized legal association and strive to improve their standard of living for everyone’s benefit.Tasting notes: Bright sparkling acidity brings out the soft citrus notes. Mild vanilla and spice in the finish.
Climate: Tropical, average temps 22-30 degrees Celsius
Rainfall: 1,000 –4,000 mm rainfall/year
Region: Northern Sumatra
Altitude: 975 – 1,800 meters
Variety: Sumatra Typica
Harvest: May – Oct
Process: Semi-washed, Natural, Grade 1, SHB, Shade GrownWith the exception of Sulawesi and Bali, Sumatran coffees are processed in a unique way. From the point the coffee is picked and the cherry skin pulped off, the process follows the way it is done for most washed coffees produced around the world. As with these other washed coffees, fermentation is complete when the mucilage or fruit surrounding the parchment has dissolved and the fruit-free parchment rinsed off. At this point, the bean within the parchment still has very high moisture content. In almost all washed coffee origins throughout the world, before the parchment is hulled, it is dried, either in the sun or in machine dryers. So herein lies the difference; in most places, the bean is dried in the parchment and the parchment is milled off the beans when they are dry… not in Sumatra. In Sumatra, the bean is still very wet when the parchment is hulled. The bean comes out of the parchment quite soft, white, and spongy. These wet soft beans are then sun-dried. Typically, the drying conditions in Sumatra include on-and-off sessions of fierce tropical sun, interrupted regularly by torrential thunder showers. This slow inconsistent drying is in large part what provides the essence of a Sumatra Mandheling, both in flavour and appearance.
Tasting Notes: Dark roasted to bring out the full syrupy body of this coffee. Bold, rich, and sweet with undertones of earth and malt.