Story


Welcome to our world of specialty coffee, where passion meets excellence.

 

Origins: Edmond, Shirley, and Hong Kong

Moving Coffee was founded by Edmond and his wife Shirley in Hong Kong in 2012, starting as a small, mobile specialty coffee project at markets and pop-up. café. Edmond brought a background in Bachelor Degree in Food Market Analysis from UBC and became one of the first licensed Q-Graders in Hong Kong, consulting for cafes, hotels, and roasteries across Asia before focusing fully on Moving Coffee.

From Hong Kong to Vancouver

In 2014, Edmond and Shirley relocated Moving Coffee from Hong Kong to Vancouver, believing the city’s emerging specialty coffee scene was the right place to continue “Moving Specialty Coffee Forward.”

They rebuilt the business from a roastery-first model—first as a weekend pop-up and then into a dedicated roasting and tasting space that quickly developed a reputation as one of Vancouver’s must-visit coffee spots.

Building a Specialized Team

As business grew, Moving Coffee expanded from just Edmond and Shirley to a team that includes roasting specialists, production support, and dedicated marketing and digital roles. This team now manages everything from profile development and quality control in the roastery to storytelling, content, and community engagement that connect Moving Coffee with guests in Vancouver and international wholesale partners.

Moving Specialty Coffee Forward

What began as a husband-and-wife project has become a collaborative roastery and brand focused on single-origin specialty coffee, competitions, education, and wholesale partnerships across Canada and abroad. The mission—“MOVING SPECIALTY COFFEE FORWARD”—remains the same, but it is now carried by a growing team that reflects the company’s evolution from a market stall in Hong Kong to a recognized Vancouver roastery with global reach.

 
We are driven by our unwavering love for what we do, we embark on a journey from sourcing top-grade green coffee to refining roast profiles, and finally, to the precise packing and delivery of our products to your doorstep.

 

We take pleasure in every step of the process, believing that coffee is evolving beyond traditional "strong, dark, and bitter" flavors to embrace the delicacy of "balance, cleanliness, and sweetness" with intricate layers of taste. We roast our coffee beans to achieve the perfect equilibrium, highlighting synchronized notes of acidity, sweetness, and body.

 

As proud members of the Specialty Coffee Association (SCA), we have actively supported and engaged with the industry since relocating our company to Vancouver, Canada, from Hong Kong in 2014. Our involvement spans participating in SCA-sanctioned events, volunteering, and even competing since 2008.

 

These experiences serve as our constant source of inspiration and enable us to explore the vast world of specialty coffee while continually striving for excellence.

 

At our core, we uphold professionalism when it comes to sourcing and selecting only the finest coffees for our customers. Edmond, our co-founder, has been a licensed Q-grader since 2012. With regular sensory and coffee knowledge recalibration every three years under the guidance of a Q-instructor, we ensure that our expertise and sensory acuity not only remain steadfast, but also align with market expectations.

 

In 2025, we successfully transitioned CQI Licensed Q-Grader to an Evolved SCA G-Grader, keeping ourselves up-to-dated to markets' switch and credentials. 

 

In 2021, we proudly obtained the Q-Processing Generalist Certification, further expanding our credentials.

 

In 2020-21, We recalibrated Q Grader licence, completing CQI’s formal calibration exams to maintain active status and alignment with current specialty coffee standards.

 

In 2019, we achieved a remarkable milestone by securing the 2nd place in the National Brewers Cup, using a coffee we proudly serve daily. 

 

In 2014-15, We recalibrated Q Grader licence in 2014–15, completing CQI’s formal calibration exams to maintain active status and alignment with current specialty coffee standards. Successfully passed the required cupping flights and sensory tests, extending Q Grader certification for a further three years while tightening scoring consistency and defect detection 


In 2013, we completed a Cup of Excellence–hosted certification workshop in 2013 focused on intermediate cupping and roasting, using official COE competition protocols and score sheets

 


Brings over a decade of calibrated cupping, defect detection, and green/roasted coffee assessment experience to sourcing and roasting decisionsCQI: Licensed Q-Grader since 2011

 

We believe that a daily cup of high-quality coffee can be both accessible and immensely enjoyable. While obstacles and challenges lie ahead, we remain dedicated to doing everything in our power to push the boundaries and continue

 "Moving Specialty Coffee Forward".