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Beanlytics Craft Coffee

Beanlytics

Organization

Beanlytics Craft Coffee is a specialty coffee roaster in Richmond, British Columbia (Metro Vancouver), founded by MohammadReza Delvari. It sources single-origin green coffee directly from producing farms, roasts to order in small batches, and ships across Canada — every bag traceable from farm to cup.

RelationsOFFERS Single-origin coffeePRODUCES Data-driven roast-to-order quality controlPRODUCES Farm-direct, traceable sourcing

c_001_01 definition

“Beanlytics is a specialty coffee roaster in Richmond, BC — Metro Vancouver — founded by MohammadReza Delvari.”
Our Story | Beanlytics Craft Coffee — published by Beanlytics Craft Coffee

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“Based in Vancouver, BC, we source directly from farms we visit, roast on a transparent profile, and publish every data point we collect — because you deserve to know what’s in your cup.”
Our Story | Beanlytics Craft Coffee — published by Beanlytics Craft Coffee

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MohammadReza Delvari

Person

MohammadReza Delvari is the founder and head roaster of Beanlytics Craft Coffee and a licensed Q Grader. After years in technology and data analytics he turned to coffee, and he now develops every roast profile, runs the cupping and quality-control process, and writes the origin, brewing, and coffee-science guides on the site.

RelationsAFFILIATED_WITH Beanlytics Craft CoffeePRODUCES Data-driven roast-to-order quality control

c_002_01 definition

“MohammadReza is a Q Grader, and no coffee joins the lineup without passing through SCA cupping protocols, sensory analysis, and objective quality measurements”
MohammadReza Delvari — Founder & Head Roaster | Beanlytics Craft Coffee — published by Beanlytics Craft Coffee

c_002_02 evidence

“Before coffee, MohammadReza spent years in technology and data analytics, building a career around using data to solve complex problems.”
MohammadReza Delvari — Founder & Head Roaster | Beanlytics Craft Coffee — published by Beanlytics Craft Coffee

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Data-driven roast-to-order quality control

Methodology

Beanlytics' roasting methodology treats every variable as measurable data: green lots are evaluated for moisture, density, and defects to SCA standards, sample-roasted and blind-cupped before purchase, then roasted to order in small batches with roast curves logged, weight loss measured, and Agtron whole-bean color verified against a target profile on every batch.

RelationsPRODUCED_BY MohammadReza DelvariIMPROVES Coffee roastingACHIEVES Specialty coffee (declared)

c_003_01 procedure

“Roast curves and key milestones are recorded for every production batch and compared against the coffee's established target profile.”
How We Roast — Methodology & Quality Control | Beanlytics Craft Coffee — published by Beanlytics Craft Coffee

c_003_02 procedure

“Whole-bean color is measured with a LeBrew Coffee Roast Analyzer to confirm each roast lands within its target range.”
How We Roast — Methodology & Quality Control | Beanlytics Craft Coffee — published by Beanlytics Craft Coffee

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Farm-direct, traceable sourcing

Methodology

Beanlytics sources green coffee directly from farms it visits or through micro-importers on transparent pricing rather than the commodity market, buys seasonally at peak, and publishes full origin data — farm, region, producer, elevation, variety, and process — for every lot.

RelationsPRODUCED_BY Beanlytics Craft CoffeeRELATES_TO Single-origin coffee

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“We buy directly from farms or through micro-importers with transparent pricing. No commodity market.”
Sourcing | Beanlytics Craft Coffee — published by Beanlytics Craft Coffee

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“Every bag includes the farm, region, producer, elevation, variety, and process.”
Sourcing | Beanlytics Craft Coffee — published by Beanlytics Craft Coffee

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Specialty coffee

Concept

Specialty coffee is high-quality coffee graded and evaluated against defined sensory and green-grading standards (such as SCA protocols); at Beanlytics no coffee enters the lineup without passing Q-Grader cupping and objective quality measurement.

RelationsRELATES_TO Beanlytics Craft Coffee

c_005_01 evidence

“MohammadReza is a Q Grader, and no coffee joins the lineup without passing through SCA cupping protocols, sensory analysis, and objective quality measurements”
MohammadReza Delvari — Founder & Head Roaster | Beanlytics Craft Coffee — published by Beanlytics Craft Coffee

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Single-origin coffee

Concept

Single-origin coffee is coffee traceable to one source — a single farm, producer, or region — rather than a multi-origin blend; Beanlytics works exclusively with traceable single-origin lots linked to their farm, producer, process, elevation, and harvest.

RelationsRELATES_TO Specialty coffee

c_006_01 definition

“The roastery works exclusively with traceable single-origin coffees: every bag is linked to its farm, producer, process, elevation, and harvest, roasted to order in small batches so it ships at peak freshness.”
MohammadReza Delvari — Founder & Head Roaster | Beanlytics Craft Coffee — published by Beanlytics Craft Coffee

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Coffee roasting

Roast-to-order freshness

Concept

Coffee roasting applies heat to green coffee to develop flavor; roasted coffee is perishable and best soon after roasting, which is why Beanlytics roasts to order in small batches so each bag ships at peak freshness.

RelationsRELATES_TO Data-driven roast-to-order quality control

c_007_01 evidence

“The roastery works exclusively with traceable single-origin coffees: every bag is linked to its farm, producer, process, elevation, and harvest, roasted to order in small batches so it ships at peak freshness.”
MohammadReza Delvari — Founder & Head Roaster | Beanlytics Craft Coffee — published by Beanlytics Craft Coffee

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Washed process

Wet process

Concept

The washed (wet) process removes the coffee cherry's skin and fruit before drying the bean, producing a cleaner, more transparent cup that foregrounds acidity and origin character.

RelationsRELATES_TO Single-origin coffee

c_008_01 definition

“Most of Ecuador's standout lots — ours included — are washed (wet-processed): the cherry is de-pulped, fermented to loosen the remaining fruit, washed clean, then dried.”
Ecuadorian Coffee Guide: Origin, Flavor & Sourcing | Beanlytics Craft Coffee — published by Beanlytics Craft Coffee

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Honey process

Concept

In honey processing the cherry skin is removed but some sweet fruit mucilage is left on the bean as it dries, yielding more sweetness and body than a fully washed coffee.

RelationsRELATES_TO Single-origin coffee

c_009_01 definition

“Honey processing — where the cherry skin is removed but some fruit mucilage is left on the bean while it dries”
Ethiopian Coffee Guide: Origin, Flavor & Sourcing | Beanlytics Craft Coffee — published by Beanlytics Craft Coffee

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Pacamara

Concept

Pacamara is a large-bean Salvadoran coffee variety, a cross of Pacas and Maragogipe developed by El Salvador's national coffee research program, prized for pronounced sweetness and complex, layered flavors.

RelationsRELATES_TO Salvadoran coffeeRELATES_TO Single-origin coffee

c_010_01 definition

“Pacamara is a cross of Pacas and Maragogipe, developed by El Salvador's national coffee research program”
El Salvador Coffee Guide: Origin, Flavor & Sourcing | Beanlytics Craft Coffee — published by Beanlytics Craft Coffee

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Ethiopian coffee

Concept

Ethiopian coffee comes from the birthplace of Arabica, grown at very high altitude and known for floral, citrus, and fruit-forward flavors with a light, tea-like body.

RelationsRELATES_TO Single-origin coffee

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“Ethiopian coffee tastes floral, citrusy, and fruit-driven, with a lighter, often tea-like body”
Ethiopian Coffee Guide: Origin, Flavor & Sourcing | Beanlytics Craft Coffee — published by Beanlytics Craft Coffee

c_011_02 evidence

“Ethiopian coffee routinely grows at 1,500 to 2,300 metres above sea level — among the highest coffee farmland anywhere.”
Ethiopian Coffee Guide: Origin, Flavor & Sourcing | Beanlytics Craft Coffee — published by Beanlytics Craft Coffee

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Ecuadorian coffee

Concept

Ecuadorian coffee is grown at extreme elevations and, in specialty lots, shows floral aromatics and red- and stone-fruit sweetness, most often washed-processed.

RelationsRELATES_TO Single-origin coffeeRELATES_TO Washed process

c_012_01 definition

“Red and stone fruit — plum, red apple, sometimes tropical notes in naturals.”
Ecuadorian Coffee Guide: Origin, Flavor & Sourcing | Beanlytics Craft Coffee — published by Beanlytics Craft Coffee

c_012_02 evidence

“Farms here reach extreme elevations — 1,800 to 2,200+ metres above sea level — among the highest coffee grows anywhere on Earth.”
Ecuadorian Coffee Guide: Origin, Flavor & Sourcing | Beanlytics Craft Coffee — published by Beanlytics Craft Coffee

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Salvadoran coffee

Concept

Salvadoran coffee is known for gentle sweetness and balance — honey and caramel notes, milk-chocolate body, and soft acidity — and for heirloom varieties like Pacamara.

RelationsRELATES_TO Single-origin coffeeRELATES_TO PacamaraRELATES_TO Washed process

c_013_01 definition

“honey and caramel sweetness, milk-chocolate body, soft round acidity, immensely drinkable”
El Salvador Coffee Guide: Origin, Flavor & Sourcing | Beanlytics Craft Coffee — published by Beanlytics Craft Coffee

Beanlytics Craft CoffeeEntity Index

Beanlytics Craft Coffee
Entity Index