Coffee Panel 2026

Coffee Panel: From Farm to Cup
Panel Discussion with Doug Graf (Vintage Coffee), Sam Jones (2% Jazz Coffee), and Cristina Dias & Carlos Bertin (Mogiana Coffee / Mundo Novo Coffee Roasters)
Coffee touches nearly every kitchen and service in the industry, but few of us ever see what happens before it hits the cup. Or how intricate an ingredient coffee is. This panel brings together four coffee professionals to walk through the full journey of coffee, from farm to roast to brew. Expect real talk on sourcing, roasting, sustainability, and what actually makes a great cup, plus a hands-on roasting demo where attendees can get in on the process themselves.

Cristina Dias and Carlos Bertin of Mogiana Coffee and Mundo Novo Coffee Roasters

Cristina Dias and Carlos Bertin of Mogiana Coffee and Mundo Novo Coffee Roasters, in Burnaby. Cristina founded Mogiana Coffee in 2008, bringing beans from her family’s four-generation coffee farm in the Mogiana region of Brazil straight to BC. Carlos, a trained chef, is Mogiana’s head roaster, and together they also run Mundo Novo as a sister roasting operation — nearly zero-waste, and deeply rooted in sustainability and community.

“From Our Family’s Farm to Your Cup”
Mogiana Coffee’s beans are grown on their family’s farm in Brazil and are celebrated for their full body, low acidity, and smooth finish. They roast locally in small batches to guarantee peak freshness in every bag.
Sustainability isn’t a buzzword for Mogiana — it’s how they’ve always operated. They’re deeply committed to ethical sourcing, environmental stewardship, and social responsibility, and believe that great coffee starts with great relationships — with their community, customers, and suppliers.

Doug Graf – Vintage Coffee Ltd

Doug Graf of Vintage Coffee works with Coffee Roasters across North America to help purchase, setup and maintain their Coffee Roasters. We use our 40 years of experience in all aspects of the Coffee Industry to work directly with Coffee Roasters on all aspects of Roasting and producing Coffee, helping them to make the choices that will allow them to produce the best Coffee that they possibly can.

Sam Jones – 2%Jazz Coffee

Sam has been committed to hand made coffee from training Baristas to roasting coffee. Starting off in the mid 90’s Sam’s methods to making sweet approachable coffee hasn’t changed in 30 years. From relationships with producers, brokers and customers people are the focus of how we are able make a full bodies sweet product that showcase coffee as something for everyone. Traditional practices, full flavoured sweet coffee and customer satisfaction are the result of a chef turned coffee guy!