Mokaflor

Mokaflor Roaster: Quality Coffee – A Tradition Focused on the Future

Mokaflor originally belonged to a food group active since the 1930s and has been run as a small family business since the end of the war.

The company imports green coffee beans directly from producing countries—especially Brazil, Colombia, and Guatemala—where it signs new distribution contracts each year with the same trusted producers to ensure quality and consistency.

The processing follows these stages: each shipment of green coffee is tested by roasting a few beans and tasting the resulting coffee. The coffee is roasted using a "separation" process, in which each type of bean is roasted according to its ideal roast point. To achieve this, the brand uses a rotating drum roaster that heats the coffee slowly and gradually. This careful process allows the coffee to develop rich aromas and gradually achieve its brown color.

In the next stage, the coffee is sorted and blended using appropriate machines to ensure absolute purity and consistency in the various beans that make up the blends. After blending, the coffee is placed in special silos where it "rests" for about ten days to degas, allowing it to develop body and a well-rounded flavor. Before packaging, the blends are tested on a professional espresso machine.

Flexibility at the Heart of Mokaflor’s Mission

The origin of the beans, extensive experience in processing, working methods, and the precision with which Mokaflor selects and roasts them are all reflected in the final product's round, full, aromatic, and velvety taste.

With a flexible distribution network, the company can serve all market segments and meet each customer’s needs and preferences for quantity, packaging, transport, and delivery. Thanks to its many years of experience, the staff knows and masters all the technical aspects of coffee roasting. For the customer, this translates to quality and the assurance that any potential issue—wherever it may arise—can be identified and resolved.