Mokka

Our blends and our coffees are created with art and passion.

Through our deep know-how and our innovative production, we aim to highlight to the maximum the taste characteristics of our excellent coffees.

MOKKA produces exclusively and specializes in authentic coffee specialty. It is the company that was the first in Greece to introduce, process coffee of this level, opening a new chapter in the Greek market.

We have been using the term since 1999, many years earlier than anyone else. We import directly and roast rare varieties of coffee from renowned producers, wanting to highlight their rich and clean taste. During all these years we have achieved stable and close collaborations with producers who are committed to quality, are innovative and pay attention to detail, which will make a coffee stand out, among other things. Direct trade for us additional means direct relationship. We often visit farms to be informed firsthand,  Also most of the producers we work with have visited MOKKA and know what we represent. Every year we roast some specific lots that have an identity. We try to distinguish which treatment and which variety best suits the microclimate and the peculiarities of the location of each area.   From there we aim to buy distinguished coffees from auctions or anything special we find. In recognition of the additional costs for the production of excellent coffees, MOKKA pays the highest prices, much more than any certified fair trade coffee.

Coffee is harvested once a year in most countries. Freshness is a key factor in the quality of coffee. MOKKA buys the batches of coffee once a year, two months after the end of the harvest and their raw processing so that the coffee has "calmed down" and is fresh. Packed in a grain-pro or vacuum pack, we store them in our warehouse under controlled humidity and temperature throughout the year. Brazil Monte Alegre is an exception due to a large amount of roast. In this case, the coffee is stored, enclosed with its parchment in the wooden silos of our producer. Every month and before its transfer to MOKKA to do the dry milling, ie the separation of the grain from the shell and its classification based on its size and density.

Our coffees are roasted daily to ensure freshness. The roasting is done with care so that we can configure for each coffee separately, a special roasting profile. The color, the degree, the time, and the approach to the roasting must be the appropriate ones in order to highlight the maximum identity of the lot. The background should be a clean and complete taste profile regardless of the method of its preparation in espresso or brewing. The color of our baking is between 78-85 degrees Agtron (very light roast) and the degree so high that the roasting is complete to the heart of the grain, without injuring it. Roasting is a complex process where the grain is transformed under its exposure to very high temperatures. Its composition and structure change almost completely. High temperatures are necessary to initiate complex chemical reactions and mutations within the grain, but also fatal if applied at the wrong time or at the wrong intensity. To be precise, coffee to be excellent and in addition to being just as excellent in every roasting, requires preparation, skill, experience, ability to evaluate, and method.

Roast Master's job has to do with specialization in adapting and evolving the roast profiles, in order to highlight to the maximum the character of each coffee. Essentially, the "searching" for roasting never stops and is a continuous process. Roasting, cupping, improvement, or stability. The specialty roastmaster must know a little physics, a lot of engineering, good coffee chemistry, very good cultivation and processing of raw coffee. He must be an excellent cupper to evaluate and record. Experienced so that he can intervene precisely where needed. Everything requires dedication and the development of a methodology that must be respected with reverence throughout the year. For us the search for improvement and evolution. 

Our online store was created so that we have easy access to all coffee lovers and demanding friends. Our best coffees go up in the e-shop. Here you can see the roasting date, see the information and description of the coffee as well as travel through our photos to the exotic and magical parts of the coffee. View photos and videos of the processing of raw coffee and get a taste of what you need to produce an excellent agricultural product. The best we can offer is the result of the hard and methodical work of an entire year. In terms of taste, the coffees must be graded with at least 86/100 to enter the e-shop shelf. All our coffees immediately after roasting are packaged in sealed triplex aluminum bags with an expansion valve to maintain their freshness. Everything is stored in conditions of constant humidity and temperature. Aim to offer the knowledge and the product to enjoy our favorite drink.

MOKKA is one of the first members of the Cup of Excellence (CoE). The CoE is the most prestigious competition that aims to highlight and award the best coffees and producers from each country of production. The competition ends with an auction to reward the efforts of an entire year for the production of these unique varieties.