THE NEW MOKAFLOR 250 GRAM PACKAGING!
The new 250 gram Mokaflor doypack packaging is entirely recyclable and resealable. Perfect to maintain aroma and freshness!
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NEW: THE MICROLOT KAROLINA OF FINCA SAMARIA IN NICARAGUA
The microlot Karolina is grown in the forests of Nuova Segovia in Nicaragua
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ITALY & COFFEE: A LONG AND BIZARRE TRADITION
If you think about it, the world-recognized opinion that coffee is Italian, seems quite bizarre. The coffee plant, originally from
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MENG MENG: OUR NEW SPECIALTY COFFEE FROM CHINA
We are very glad to announce the new and first specialty coffee arrival from China: our MENG MENG! Our laboratory
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TASTING COFFEE – A GUIDE TO BRAZILIAN COFFEE CUPPING
When reading about the flavor of coffee, the spectrum can be very wide: from chocolate to caramel, peach and nuts
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Raw coffee processing methods
Here it is! Finally we will talk about the different processing methods, their importance in the lifecycle of coffee and
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Our new Women Coffee Project from Myanmar!
We are very glad to introduce our latest Specialty Coffee arrival: Myanmar The Lady. This coffee, grown at 1350/1400 meters
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Mokaflor Stories: IDLE HANDS SHOP & BAKERY
Welcome to the first of a series of interviews to some of our dearest clients around the world. Today, we’ll
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How to choose the right espresso machine?
The question is: automatic or lever? Boiler or exchanger? Here you’ll find all the answers to choose the best coffee
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THE LIFE CYCLE OF COFFEE, FROM BEAN TO CUP
We love our coffee at every time of the day. It usually takes a few seconds (espresso) or minutes (cappuccino)
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