01 Raw Coffee
The first step is certainly one of the most important. At Mokaflor we select all raw coffee with the utmost transparency, always searching for direct contacts with producers who have a focus on sustainably grown, high quality coffees.
Here at our headquarters, near the center of Florence, we roast each coffee variety on order and individually to ensure that the optimal roast-profile is obtained and the client receives the most freshly roasted coffee.
We use an artisanal roasting procedure of approximately 20-22 minutes per variety.
Instead of immediately packaging the coffee after roasting, we let it rest for 48 to 72 hours so that the beans can release all the CO2 before packing and transport.
Each coffee blend is prepared according to the right balance between aroma, sweetness and body. Specialty coffees and single origins are packaged individually, emphasizing their uniqueness.
We believe in the great importance of passing on our knowledge to professionals and coffee lovers. We do this through Espresso Academy, our coffee school which offers courses in both English and Italian since 2009. From barista skills, to roasting, tasting and the selection of raw coffee, as well as coffee shop management and barman courses.
We give a very high importance to the sustainability and traceability of our coffees.
Thanks to certifications that guarantee the right treatment of farmers, a sustainable treatment of the plantations, through organic and permacultural agriculture methods.
Finally, we believe in the importance of transmitting our values to you through a transparent communication, in order to always being informed about the origin and cultivation methods of the Mokaflor coffee you buy.