Our aim is to enjoy premium quality coffee with exceptional taste.
Monte Alegre – BRAZIL
Our aim is to enjoy premium quality coffee with exceptional taste.
Οur top selling blend is made from Natural, Pulp Natural and Fully Washed coffees. Varieties like Mundo Novo, Catuai and Bourbon are harvested and processed by Monte Alegre farm in Brazil. Coffee is blended and roasted with skill and passion in order to provide the espresso taste profile. Monte Alegre farm supply us with coffee for more than 16 years. Monte Alegre is a traditional farm operating for more than 100 years and is among the biggest in the world. Due to the size (over 10 million trees) and the quality of the farm, MOKKA monthly imports the coffee just after it is dry-milled, thus further ensuring it’s freshness. We aim to achieve the maximum consistency of product taste and quality throughout the year. For more information visit www.montealegrecoffees.com.
Monte Alegre tastes like Sweet-CacaoBitter with strong body and creamy aftertaste. Round and Balanced. Taste characteristics like Milk Chocolate, Cacao, Sugar-cane, Nutty and Caramel with an aroma of freshly roasted almonds and bread. This blend has competed in the World Coffee in Good Spirits championship winning the second place with the barista Stavros Lambrinidis
MOPLACO – ETHIOPIA
MOPLACO was established in 1971 by a great greek, Giannis Georgalis. Giannis love for coffee and Ethiopia strived his daughter Heleanna Georgalis to continue the family tradition. Nowadays MOPLACO cultivates, process and distributes the finesse of Ethiopian coffees around the world. We are very glad to work together with a this elite greek coffee producer in Ethiopia. The flavour pallet of Ethiopian coffee is the richest in the world with unique and intense taste profiles. In this country the coffee trees thrive in their natural environment of forest and semi-forest. Coffees usually have lingering acidity combining taste characteristic of forest fruits, tropical fruits or citrus fruits like lemon, berries or blackberries etc.For more information visit www.moplaco.com
SANTA FELICIA GUATEMALA
Santa Felisa farm was established in 1904 by Mr. Trinidad E. Cruc. Nowadays Anabella and Antonio Meneses, the forth generation are administrating and operating the farm. They have created a concept of precise agriculture meaning that farming has a natural tune, analysing every day’s work under the laws of nature. They are not just coffee producers but speciality coffee growers. Santa Felisa is focussed on micro-lots by variety under various mill processes. Thirty and more varieties are being watched agronomically and cupped at the lab.Varieties such as Red Typica, Red bourbon, Red Pache, Red Geisha, Red Caturra, Red Pacamara, Yellow Catuai. At MOKKA we have appreciated a lot their processing methods like K-72, Double soak, Natural of 35 hours of fermentation and how each one impact on the taste profile. For more information visit www.santafelisacoffee.com.
The farm is located at Acatenango region at an altitude between 1550-1900 meters. In 2017 they have won the first prize in Cup of Excellence competition with a Red Pacamara Natural process
LAS LA JAS – COSTA RICS
The Chacón Solano Family has been growing coffee at Las Lajas for over 80 years and for three generations. The current generation, headed by Oscar and Francisca Chacón, began farming organically around 30 years ago and in 2000 became one of, only a handful of farms in Costa Rica, to be officially certified organic. The family strives not only to farm in an environmentally and socially responsible way, but also to produce coffee of the highest quality. They are innovative with regards to processing and were one of the early innovators in Costa Rica with regards to perfecting different honey and natural methods of processing.
Las Lajas is located at 1,300 to 1,500m in the foothills of the Poás volcano, in prime specialty coffee country in the Sabanilla de Alajuela region of Costa Rica’s Central Valley. This lush, fertile area is characterised by heavy and regular rainfall of around 3,000mm for 150 days of the year.
The farm produces 100% Arabica coffee, Caturra and Catuaí varietals, which is grown in the shade of native trees. Organic composts are produced on site using vermiculture (worm composting), and the production process is entirely free of chemicals and agro-toxins.
The harvest starts in December and runs until February. The cherries are selectively handpicked, to ensure that only fully ripe and good quality cherries are collected. These are then processed at the farm’s state-of-the-art micro-mill, where the cherries are pulped using an ecological ‘dry’ pulper, saving thousands of litres of water in the process. The bean is then processed according to the Honey method. The honey process is further separated as Black Honey, Red Honey, Yellow Honey. All of the left-over coffee pulp is recycled and used as fertiliser on the farm.
