Mokaflor Rosso coffee beans

-The red 60/40 blend represents the classic espresso of the Italian tradition: creamy, full and intense.

-This coffee blend has a strong character and combines the sweetness and body of Brazilian Arabica from the Alta Mogiana and Cerrado regions with the creaminess of the Indian Parchment Robusta and Uganda Nganda Kakindu.

-The Mokaflor Rossa Blend has a dark brown/hazelnut crema.

-A nice thick crema and the bitterness are a highlight, contrasted by a pleasant sweetness and a small hint of acidity.

-Scents of wood and cocoa with a light aftertaste of citrus.

-60% Arabica 40% Robusta.

-1 kilo package.

-Eight steps: this was the distance between the first small shop where their roastery was founded in 1950 and Piazza della Signoria, the heart of Florence!

-Today they roast coffees from all over the world and export 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. They then use a slow and discontinuous roasting method, which is the best way to preserve the green beans' good oils and fats, without burning them like fast industrial roasting methods.

-With the slow and discontinuous roasting method, they also have the opportunity to directly influence the procedure if some changes need to be made. The roasting takes longer, but the result is better quality. The third step is to let the coffee degas for a few days (usually 48 to 60 hours after roasting) before packaging.

-Eight steps: this was the distance between the first small shop where their roasting company was founded in 1950 and Piazza della Signoria, the heart of Florence!

-Today they 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. They 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 they 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. 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.