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Roasting

To guarantee our high quality standard, we constantly check every single phase of the production, from the plantation to the cup.

The raw coffee (green) comes to the company in jute sacks trough road transport firms, directly picked up from the warehouse of the forwarding-agents, already subjected to the sanitary inspections of ochratoxins.

To ensure a high quality product, always with a pleasant taste, roasting takes place in a traditional manner, slow, for about 20 minutes, and at low temperatures, about 220°.

It is not a machine, but only the roaster’s experience (and eye) to determine when the coffee has reached the exact degree of roast. The roasted coffee is cooled only and exclusively with air so as not to affect the organoleptic properties.

The roasting of the green coffee takes place three times a week. Then every package of roasted coffee, available in various formats: 250g, 500g, 1kg and 3kg, is stocked with a proper production number.

copyright © 2017 - Mokabar® S.n.c. di Bertolino Ermenegildo & C. - Via Stradella, 238/5 10147 Torino (TO) - P. IVA: 04922750015 - tel. +39 011 2268020 - fax. +39 011 2268020 - This email address is being protected from spambots. You need JavaScript enabled to view it. - This email address is being protected from spambots. You need JavaScript enabled to view it. - Trigloö