We roast the coffee using a rotating drum roaster with a discontinuous cycle; this type of roaster allows us to roast origin by origin, varying the cooking times (about 15 minutes) for each to enhance the aromatic notes of the Arabica coffees and to obtain the best from the Robusta coffees. In fact, the physicochemical characteristics between the two species are different: Arabica has a higher sugar (sucrose) content, making it less bitter, with a caffeine content ranging between 0.50 and 1.55%, and a higher oil content (around 18%). The oil percentage is important because the fatty substance is the “reservoir” of aromas; the Arabica species allows for a more delicate, aromatic extract of superior quality. In the Robusta species, whose plant has greater resistance to environmental conditions, we find a caffeine content that can reach values of 3%, along with a low oil and sugar content. The Robusta extract has an intense, more bitter taste that is not always pleasant; however, it is appreciated for its creaminess.
OUR EXPERIENCE
Before becoming Moka Rica, the green coffee goes through several stages.
We import green coffee from the most prestigious plantations in the world, always from the same producers, ensuring a high level and continuity of quality. Furthermore, all batches of green coffee to be purchased are the result of a pre-selection of representative samples from the entire lot, and only the best batches are chosen for purchase.
Cooling occurs exclusively with air to preserve the aromas for as long as possible.
After roasting type by type and an additional cleaning phase, the coffee is aged in large silos; the coffee matures, releasing the aroma and flavour that elevate it. The blending of qualities is the secret and the core of the final flavour; the recipes are secret and have been created and revised by Cav. Franco Carella.
Packaging varies from bags and jars for families to capsules and pods for offices, as well as packages for cafés ranging from 1 to 3 kg.
The administrative and commercial offices constantly oversee all stages of processing, supported by the most advanced operational techniques. Our spacious and bright warehouses keep green coffee separate from finished products and packaging.
The Analysis Laboratory guarantees high production quality; it indeed monitors incoming raw materials and the processing of the finished product using the most modern techniques and equipment.
The experience and skill of the master roasters are fundamental for the balance and consistency of the produced blends.
