FROM BEAN TO CUP

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

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

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

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.

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

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.

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.

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