Eight steps: this was the distance between the first small shop where our roasting company was founded in 1950 and Piazza della Signoria, the heart of Florence!
Today we roast coffees from all over the world and export them to more than 40 countries, with 3 different product lines.
The first and probably most important step is a good selection of the raw coffee from the coffee plantations. We then use a slow and discontinuous roasting method which is the best way to maintain the good oils and fats of the green beans, without burning them like they do in fast industrial roasting methods.
With the slow and discontinuous roasting method we also have the possibility to directly influence the procedure if some changes have to be done. The roasting takes longer, but the result is a better quality. Find out more by watching this video The third step, is to leave the coffee to de-gas for a couple of days (usually from 48 to 60 hours after roasting) before packaging.
Our range of products (more than 50 references) is very broad and includes not only coffee but also merchandising and tools in order to meet all necessities of bars, restaurants, hotels or home consumption.
We also strongly believe that, in order to make a good coffee, you need the best knowledge. This is why in 2009 we´ve founded the Espresso Academy, a school for barista, roasting and all topics related to the world of coffee, which now counts over a thousand students per year. Check out more about the Espresso Academy by clicking on this link.
The many years of experience in the world of coffee have also, unfortunately, brought us to learn a lot about the working conditions of many people in the producing countries. This is why we give a lot of importance to our FLO Fair Trade certifications, together with the Q Certifications for our organic coffees.
Last but not least, we try to give you as much information about the product as possible in order to have an easier and clearer overview when choosing your coffee.
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.
Our Espresso Academy also developed a certification system in collaboration with the SCA, the Specialty Coffee Association in addition to the Italian Barista Method
Our sustainable coffees come from collaborations with both social projects, such as coffees that support women in producing countries and sustainable agriculture practices such as permaculture
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.