Instagram story viewer> @moco_coffee_lab> Posts

Mochi’s Cottage Coffee Lab

@moco_coffee_lab

270

followers

948

following

I’m something of a scientist and a nano-roaster myself.
A specialty coffee company in progress.
Head QC @parsonrussell_mochi

POSTS STORIES REELS TAGGED

Let’s continue the story of the Gesha variety.

Our new drop (MoCo-03): Gori Gesha 72Hr Anaerobic Natural
“Forest road, take me home.” This coffee takes us back to the Gori Gesha Forest, where you can find some of the oldest indigenous varieties; genetic ancestors of the famous Panamanian Geisha variety: Gori Gesha and Gesha 1931.

The Coffee:
This coffee is produced by a newly established farm just 20 minutes from Gori Gesha Forest. It underwent a 72-hour anaerobic fermentation in barrels before drying for around 3 weeks on raised beds. Thanks to the region’s warm climate, the coffee develops tremendous complexity. We roasted this coffee medium-light to produce a balanced, clean cup with lively juiciness and outstanding aroma. In the cup, expect a mix of berry and tropical fruitiness, lingering sweetness, and a gentle sangria-like finish.

The Specs:
Origin: Gesha, Ethiopia 🇪🇹
Process: 72hr anaeribic natural
Varietal: Gore Gesha, Gesha 1931
Altitude: 1400-1684 MASL
Crop Season: 2025-2026
Roast Level: ● ● ○ ○ ○
Funk Level: ● ● ● ○ ○
Cup Notes: Strawberry, Carambola, Sangria

We carefully and methodically roast all our coffee in Greater Boston. Available as 45g/3dose-pack or 100g-bag. DM for pricing and delivery details.

#specialtycoffee #specialtycoffeeroaster #3rdwavecoffee #gesha #bostoncoffee taken in Boston, Massachusetts by @moco_coffee_lab

20

2

2 days ago

Thought we were done?

Our next drop (MoCo-02): Finca Bella Vista - Washed Gesha
We release this coffee to celebrate the pinnacle of specialty coffee: the Gesha variety. Originating from the forest in Ethiopia, Gesha is now cultivated in high-altitude regions worldwide and regularly shatters auction records. The high demand for Gesha coffee has enabled more farmers to invest in sustainable practices, benefiting local communities and the environment. Some would say Gesha has single-handedly changed the global coffee industry forever.

The Coffee:
This well-rounded yet affordable washed Gesha is produced by Luis Fernando Benavides (Dón Fernando) on his farm: Finca Bella Vista. Located in Buesaco, Nariño, Colombia, the coffee is grown at 2050 MASL, where cooler mountain conditions let cherries mature slowly. We roasted this coffee lightly to highlight the exceptional clarity and the elegant floral notes. In the cup, we experienced layered fruitiness with a syrupy mouthfeel.

The Specs:
Origin: Buesaco, Colombia 🇨🇴
Process: Washed, Covered Sun-Dried
Varietal: Gesha
Altitude: 2050 MASL
Crop Season: 2025-2026
Roast Level: ● ○ ○ ○ ○
Funk Level: ● ○ ○ ○ ○
Cup Notes: Honeysuckle, Tangerine, Cane Juice

We carefully and methodically roast all our coffee in Greater Boston. Available as 45g/3dose-pack or 100g-bag. DM for pricing and delivery details.

#specialtycoffee #specialtycoffeeroaster #3rdwavecoffee #gesha #bostoncoffee taken in Boston, Massachusetts by @moco_coffee_lab

19

3

14 days ago

Happy Friday! Our coffee drop continues!

The second drop (MoCo-01): Peach Oolong.
Our second coffee embodies our mission as a roaster: to promote coffee from less-represented growing regions and with novel processing methods. This coffee, a yeast-inoculated anaerobic natural Catimor from Yunnan, China, honors our Chinese heritage and demonstrates the potential of controlled fermentation in coffee processing when applied carefully.

The Coffee:
This coffee is produced by farm Project One Light, located in Mangshi, Yunnan, China. Led by Olina Cai@olinaaaa_cai — a Yunnan native with a rich background in both specialty coffee and tea — the team prioritizes ethics, environmental care, and quality throughout the process. We chose a medium-light roast to highlight this coffee’s outstanding aroma and complexity. In the cup, expect pleasant peach notes and moderate acidity upfront, a subtle earthy texture reminiscent of oolong or pu-erh tea, as well as a lingering, aromatic, rosy-sweet finish.

The Specs:
Origin: Yunnan, China 🇨🇳
Process: Yeast-Inoculated Anaerobic Natural
Varietal: Catimor
Altitude: 1300-1500 MASL
Crop Season: 2025-2026
Roast Level: ● ● ○ ○ ○
Funk Level: ● ● ○ ○ ○
Cup Notes: Peach, Pu-erh Tea, Rose Water

We carefully and methodically roast all our coffee in Greater Boston. Available as 45g/3dose-pack or 100g-bag. DM for pricing and delivery details.

#specialtycoffee #specialtycoffeeroaster #3rdwavecoffee #yunnancoffee #bostoncoffee taken in Boston, Massachusetts by @moco_coffee_lab

24

5

16 days ago

Happy October 🍂 and International Coffee ☕️ Day! The moment has arrived: we’re thrilled to announce the launch of our official coffee lineups.

The first drop (MoCo-00): Hambela Dabaye - Washed.
As our first offering, we’ve designated this coffee as 00 in tribute to Ethiopia — the genetic birthplace of Coffea arabica. While the story is likely folklore, without the Ethiopian goat herder Kaldi discovering red coffee cherries, our vibrant specialty coffee industry might never have taken root.

The Coffee:
This is a classic wet-processed coffee produced by talented Guji coffee farmer, mill manager, and engineer Kedir Hassan at the Dame Dabaye washing station in Guji, Ethiopia. We selected a light roast to highlight the coffee’s clarity and juiciness. In the cup, expect delicate stone fruit notes, citrus-like acidity, tea-like body, and pronounced underlying sweetness.

The Specs:
Origin: Guji, Ethiopia 🇪🇹
Process: Washed, Raised Bed Sun-Dried
Varietal: Ethiopian Landraces
Altitude: 1816-2100 MASL
Crop Season: 2025-2026
Roast Level: ● ○ ○ ○ ○
Funk Level: ● ○ ○ ○ ○
Cup Notes: Apricot, Mandarin Orange, Simple Syrup

We carefully and methodically roast all our coffee in Greater Boston. Available as 45g/3dose-pack or 100g-bag. DM for pricing and delivery details.

#specialtycoffee #specialtycoffeeroaster #3rdwavecoffee #ethiopiancoffee #bostoncoffee taken in Boston, Massachusetts by @moco_coffee_lab

29

6

18 days ago

Fam, we did a thing: we are officially selling our cottage-roasted whole-bean coffee!!! We source high-quality green beans from around the world and roast them carefully and methodically from Mochi’s cottage in North Shore Boston. We’re particularly highlighting coffees with novel processing methods and from less-represented growing regions like Yunnan, China. DM us for our launch-special sample packs, and the full offerings will be released soon. #specialtycoffee #specialtycoffeeroaster #coffeelovers #coffeeroasters #bostoncoffee taken in Boston, Massachusetts by @moco_coffee_lab

59

9

a month ago

“First world problem,” I guess, for a home roaster? I accumulated A LOT of beans during the trial-and-error phase as I tried new types of beans. Some of these are not optimal or have minor roasting defects that I am not comfortable sharing with others. I have been getting better and better at designing and executing a roasting curve, but it’s still something I can’t completely avoid. How do I deal with them? The answer is cold brew, a lot of cold brew! My good old @oxo cold brewer can take up to 8oz of beans each time and produces about a liter of concentrated coffee. The cold-brewing method does a good job of minimizing unpleasant flavors caused by roasting defects. Still, I have a a lot of coffee to consume lol. Do y’all have any other suggestions? #specialtycoffee #coffeeroasters #coldbrew #coffee taken in Boston, Massachusetts by @moco_coffee_lab

31

6

2 months ago

My good old trusted Stumpy traveling pack. #specialtycoffee #aeropress #thirdwave by @moco_coffee_lab

23

2

2 months ago

Going for a road trip and guess what we bring. #coffeeroaster #specialtycoffee #coffee #roadtrip taken in Boston, Massachusetts by @moco_coffee_lab

20

1

2 months ago

Recently sample-roasted some interesting coffee from both @sweetmarias & @showroom.coffee with @kaffelogic Nano 7. I have been with the Nano 7 for only a couple of months, but I am still amazed by how powerful and reliable this little guy is. The PID controller lets me focus on applying consistent roasting curves without worrying about tweaking the heat output, allowing me to understand the cupping notes and the bean’s thermochemistry more precisely, so I have a better idea of how to design the roast curve to get the roast I want on the Bullet.

#kaffelogic #coffeeroaster #specialtycoffee #ailliobullet taken in Boston, Massachusetts by @moco_coffee_lab

38

6

2 months ago

Hello there, it’s Mochi’s cottage coffee lab, the man cave edition. #coffee #roastingcoffee #coffeeholic #ailliobullet #kaffelogic taken in Boston, Massachusetts by @moco_coffee_lab

32

5

3 months ago

The morning inspirations.

#specialtycoffee #thirdwavecoffee #pourover by @moco_coffee_lab

26

0

10 months ago