Our Story
A story that starts in Milan. In 1951. And that today arrives with its own aroma, in your world
It had started to produce coffee blends for the bar sector. Then the history of Mokarabia followed the evolution of the times and the progress of technology. It has traveled through the new distribution channels. He explored and developed new business opportunities. He has always maintained that taste for the tradition of artisan coffee along his path. Which today continues to tell the unmistakable Mokarabia aroma.
AN AROMA THAT COMBINES MODERNITY AND TRADITION
"Mokarabia wishes to firmly express the great values that have always made it unique for the Italian people: history, art, and quality are the key elements of its new positioning as a premium brand."
To revive the taste of tradition, the most authentic taste of Italianness, the real pleasure of coffee. . Give a unique sensory experience. Re-proposing, in a modern key, that ancient emotion of the truest flavor made of naturalness, craftsmanship, and genuineness, to make the coffee ritual even more indispensable.
EXCELLENCE, FROM BEAN TO BLEND
The word itself says so. The blends are made up of different coffees, each with its own aromas and particularities, mixed together.
The difficult thing is to dose the different varieties to create a harmonious whole: this is why blending is like a rite, a rite that we follow and respect. In fact, we select only the best raw Arabica and Robusta beans from the main producing countries.
Only after passing rigorous organoleptic tests and analytical laboratory tests, the coffee is expertly roasted and then carefully mixed to create the unmistakable Mokarabia blend.
ROASTING, A PROCESS PERFORMED TO THE WORK OF THE ART
Originally the coffee is in green-colored beans, then with the roasting, it takes on the shape and color that we all know. But roasting is more than a process: in fact, it is in this phase that the aroma, taste, body, and color of the blend are defined. This is why coffee roasting is a real art that we know well. It is no coincidence that the different qualities of the coffee are roasted separately, to respect the organoleptic properties, and entrusted to an expert roaster who with his sensitivity decides the temperature and the exact cooking point of the beans.
