FROM BEAN TO CUP

THE JOURNEY OF MOKA SIR'S COFFEE
FROM THE TROPICAL-EQUATORIAL BELT TO YOUR CUSTOMER'S TABLE

Moka Sir's Coffee Logo, sold by Si, Espresso

Coffee Bean Plant

Coffee is grown in several countries within the tropical-equatorial belt and then shipped to warehouses in Italy.

Coffee beans roasting

The beans are roasted for about 20 minutes until the temperature of 200° C is reached. At this stage and temperature, beans unleash their full aroma, blending harmoniously to create a new flavor.

Raw coffee in fully insulated storage bags

Raw coffee is transferred to a large storage silo and stored. It is fully insulated to preserve the aroma and others intrinsic properties of the product.

Coffee analyzed and tested at Moka Sir's

All the coffee blends are analyzed and tested by the Moka Sir’s laboratory to ensure that the chemical, physical and organoleptic properties of our product are in line with the stringent quality standards Moka Sir’s has set.

Coffee beans packaged at the Moka Sir's Plant

The beans are packaged with a one-way degassing valve.

Coffee beans stored at the Moka Sir's Warehouse

The beans are stored at the Moka Sir’s warehouse before distribution. They are very careful of turnover, to ensure that customers always receive fresh, thoroughly checked products.

A cup of Moka Sir's Coffee from Si, Espresso

The brew enjoyed by the final customer is the final step of the long journey of Mokasirs coffee. The fruit of their experience and passion that has guided them for over 50 years.