There are several legends about the origin of coffee, but there is general agreement that it all began in Ethiopia. Today one can find coffee plantations in many tropical countries from South America to Africa and Asia. The greater part of production is concentrated around the Equator in countries like Brasil, Ethiopia, India, en Vietnam. Each country produces coffee with a unique taste and even within countries taste can vary according to a region’s soil, height, and microclimate. Many of Mokafina’s coffee beans are sourced from Brasil, Guatemala, Ethiopia, India, and Indonesia.
2) The Coffee Plant
Unroasted coffee beans are the core of the fruit of the coffee plant. Worldwide there are more than 60 coffee plant types. The ones which are most often cultivated are those producing Arabica, Robusta, and Liberica varieties. Arabica is the most popular. This one is widely grown in Brasil, the world’s largest coffee growing country.
Different programs ensure that the coffee beans roasted at Mokafina are traded fairly. Mokafina carefully selects its beans starting in the origin countries. By shortening the link between coffee farms and coffee roaster and closely supervising the entire journey of the bean, we guarantee that the products we handle are traded fairly.
Many of the coffees that end up in our cups consist of a mixture of diverse coffee beans. Because every lot of coffee can differ from a previous one, the difference in taste must be exactly determined to find the correct proportion of the coffee beans used for a blend. Only this way it is possible to achieve an end product of consistent quality and characteristics. This means that even for a coffee consisting of only one lot of coffee, it is necessary to determine the difference in taste. Once this is done, the proportions for the final Mokafina products can be determined under guidance of the master roaster. This whole process requires deep training in tasting as well as artisan knowledge. It’s a matter of science and art.
Mokafina roasts the blended coffee beans the artisanal way. This means that starting more than half a century ago, we have been working with a long procedure of approximately 14 minutes, where the beans are roasted at lower temperatures. By opting for this process, the beans are roasted to their core, which guarantees an end result of very high quality. On the contrary, with shorter roasting processes the beans are often roasted on the surface only, which lowers the resulting coffee quality. Immediately after roasting the beans are cooled down and vacuum packed to protect their aroma and taste.