In 70 years of tradition our main objective has always been to offer our customers the best quality. In order to achieve this, we know that the most important and first step is to choose the right raw material. This is because we can have the best roasting and blending methods, but if the coffee we sell does not have a high starting quality, no other step will lead to final customer satisfaction.
Today more than ever, we agree on the importance of continuing to maintain our main objectives, which are:
Selection of a high quality coffee that is environmentally and ethically sustainable
and supports local communities in the countries of production.
We choose to source only lots from selected plantations that preferably use sustainable agricultural methods such as permaculture and other sustainable practices.
Artisanal and single origin roasting
as for 70 years now, without bowing to new faster and cheaper methods that would compromise the quality of the final product.
Teaching and spreading of our Espresso Academy experts’ know-how
to educate and inform professionals and end consumers on the importance of a high quality and the difference in taste of coffees based on their processing methods.
WITH TRADITION TOWARDS THE FUTURE
Mokaflor was founded in 1950 by Vasco Bernini in a small alley behind Piazza della Signoria in Florence, Italy.
THE CREMA OF ITALIAN COFFEE
By learning more about coffee and its quality, for Vasco the thick crema which other Italian roasteries were trying to achieve, did not seem to be quite the right path. He was convinced that customers would appreciate coffee with a good crema even more, if it were combined with a more balanced taste.
HOW COULD HE DEVELOP THIS IDEA?
The answer was simple but still quite radical for those times: he was sure it would be necessary to find the perfect roasting profile for each single variety of coffee.
It is in these years that Mokaflor begins to expand its commercial network outside of Tuscany.
Andrea and Renzo, Vasco’s sons, take over the company after his passing in 1987.
The years of the expansion abroad and the first trade fairs in Germany and Northern Europe.
In 1999 Mokaflor participated in the first ANUGA fair in Cologne.
Development of the Chiaroscuro concept, launched in 1999,
and opening of the franchise both in Italy and abroad (Malta, Bacau, Cairo and Santiago de Chile)
In 2015, Caffèlab was born, the online coffee laboratory, with the aim to search for the best specialty coffees combined with the best tools for all types of extraction.
In 2019 the first Mokaflor Concept Store opens in Bahrain.
In recent years, the Espresso Academy courses have been developed further, as there has been a high increase in the demand and students from all over the world. The team of trainers grows and courses in English and the first partnerships with schools abroad are launched.
The pandemic creates a difficult time for the Ho.Re.Ca sector, giving more and more importance to the online sales channel.
The second Mokaflor Concept opens in Abu Dhabi.
In 2021 Caffèlab launches the new website and the new packaging line for Specialty Coffees.
