Moyee Coffee Head Roaster Jose Mollura Earns Prestigious Q Grade Certification
Last week Jose Mollura, Head Roaster at Moyee Coffee, became the 6th person in the Netherlands to receive a coveted Q Certification. The Q Certification, created by Coffee Quality Institute, enables individuals to identify and grade high-quality Arabica beans around the world. It isn’t just a license but a common language used by forward-thinking specialty coffee roasters. We sat down to talk to him what it means to now have the important certification in the global specialty coffee industry. Why is the Q Certification so
important?It’s a big step both for Moyee and my own coffee career. It required a lot of hours of hands-on study ending with a series of 22 tests ranging from tasting and blindly recognizing various beans to calling out specific acids. But most of all the Q Certification is a common language between cuppers around the world for various types of coffee. So many different tastes – so many. This is one language about cupping specialty coffee.
I love working on the farms and plantations. The minute I arrive I pull off my shirt and I get to work – picking, sweeping, washing, whatever needs to be done.
What’s changed now that you’re a Q Grader? It is essentially a license to score coffee, and that makes us a more trustworthy and credible brand. It will help us pinpoint new types of coffees and judge the quality of their beans more quickly. Not long ago I visited a new plantation and was told the beans scored 90, but after cupping them I scored them at 86. It makes it easier to control quality and have meaningful conversations with everyone involved. You don’t take it lightly? Being a Q Grader is a big responsibility. If you don’t respect the coffee or work closely with the farmers, you can easily lose your license. I am in Ethiopia every few weeks sourcing, cupping, blending and roasting. And as part of my responsibilities at Moyee, I am teaching our local partners in Ethiopia to roast as well. How’s that going? It is truly mind-boggling for them to experience how many different types of tastes exist in their own country. It is a unique situation, because Ethiopians are required by law to export their best beans, but because Moyee has a roaster in Ethiopia we are one of the few exceptions to this rule. They truly love it. How did you get into coffee roasting anyway? I grew up in Argentina, and when I finished high school I decided there was nothing at the university I wanted to learn. So I set out travelling across South and Central America, from one coffee plantation to the next – Brazil, Costa Rica, Bolivia. Coffee was my way to see the world. I worked on the plantations, picking beans, cleaning and washing them. I returned to Buenos Aires where I placed 2nd in the national barista competition. But at one point I wanted to explore the one side of the coffee chain I still knew too little about: roasting. That’s what eventually brought me to Europe via India and America.
The Q Certification is essentially a license to score coffee, and that makes us a more trustworthy and credible brand.