We purchase the best tasting coffee regardless of its certifications and we always pay well above Fair Trade prices on every coffee we purchase. The world’s best coffees are known as specialty coffee and specialty coffee is purchased based on quality. We do not use “Direct Trade” terminology because we do not want to discredit the crucial role that exporters and importers play in the specialty coffee industry.
We believe coffee producers should receive the best prices for producing the best coffee. In addition to always paying producers above Fair Trade prices, our relationships with coffee producers, exporters, and importers are very important to us. We honour the producers by telling the story of their coffees, which you can read in our online coffee shop.
Click here for information about Over & Above, JJ Bean’s locally and globally focused charitable program.
Three of our blends (Eastside, Decaf, and Railtown) are certified organic. These coffees and our roasting facilities are certified organic by the Fraser Valley Organic Producers Association (FVOPA).
Swiss Water® Decaf
Our decaf beans are processed by Vancouver’s own Swiss Water Decaffeinated Coffee Company. While other decaffeination processes use chemicals such as benzene or dichloromethane to remove caffeine, the Swiss Water® Process is 100% chemical-free.
Our approach to roasting is governed by two overarching principles: flavour and freshness.
Every coffee is unique and requires special attention to coax out its inherent origin flavours and to harmonize its levels of sweetness and acidity. Our single origin coffees are generally roasted to the end of first crack, producing a light roast coffee that boasts both complexity and balance. We aim to present coffees with defined origin characteristics paired with a high level of drinkability. There is a difference between a coffee being tasteable and a coffee being drinkable. Tasteable means it’s interesting, but you may only want a few sips. Drinkable means you can drink a whole mug, and then you want another.
All our coffees are initially sample-roasted in a vintage Jabez-Burns four-barrel roaster inside of our Commercial Drive café in Vancouver. After that, it’s batch-roasted to order in a 90kg Probat drum roaster at our Powell Street café in Vancouver.
Once coffee is roasted, no amount of vacuum packing or voodoo can stop the coffee from de-gassing and beginning to stale within 10-14 days. That’s why we roast coffee to order, 5 days a week, and why we print the roast-date on every bag of coffee that goes out of the warehouse.