Since 1997 roasting and packaging of the finest coffee blends.


Since 1997 roasting and packaging the finest coffee blends pods and capsules.

The careful selection of the most prized variety of activity and experience in the specific field of import and roasting of coffee. The careful selection of the most prized varieties, imported directly from the place of origin, the wise roasting and blending, the constant monitoring of every stage of production, give our coffee that body and that aroma insurmountable peculiar characteristics of the true Italian Espresso.

The secret of a good coffee

The secret of a good coffee is contained in the raw material, in roasting and operations that will bring warm and fragrant on our table. Our production is characterized by great attention Artisan say in the evaluation and selection of raw and cooked coffee beans and roasting, which guarantees freshness and quality, qualities not found in industrial mixtures.

The Production

The production is mainly dedicated to the packaging of coffee in different optimal solutions for all your needs. From the pods, capsules, until coffee beans or ground coffee is vacuum envelope in a jar. In addition, we pack coffee for others, sure to meet the needs of industry professionals. Since 2006, in order to guarantee its customers the best blends of coffee, Mo’ka manages every stage of the production process, from the selection of raw materials, the composition of the blends, roasting to packaging, machines with high technology. Mo’ka seeks to satisfy through the experience and innovations acquired every customer request by providing, in addition, a wide range of products for distribution.


Coffee Plant

Coffea is the coffee plant originated in Ethiopia but now widespread in all tropical countries, belonging to the family Rubiaceae. There are about 60 species, but almost all of the world's production of coffee grown is composed of two species: Robusta Variety - Variety Arabica. Robusta variety: the grains are round, with a straight furrow, slightly fragrant and more bitter, sharp, with a creamy brown to gray. Arabica variety: the grains are elongated with a sinuous groove: very fragrant, sweet, round, slightly acidic and often chocolaty, with a creamy light brown to reddish and a pleasant hint of bitterness. The major production areas of the world are South America, followed by Africa, Central America and northern Europe, Asia and Oceania finally.


The collection period varies from country to country and depends on the climate, the altitude and the course of the seasons in the areas of cultivation. This is the most delicate and decisive stage of the whole process of production, it consists of 5 steps:
  • Defruiting: the fruit is separated from the seed of the coffee
  • Washing: the coffee is washed and purified
  • Drying: after washing the coffee is laid out in the sun and let it dry for about a week
  • Brushing: to eliminate any silver layer has arisen on chicco
  • Separation is carried out according to the two criteria of the colour and size, often carried out hand


After removing the seed has the green coffee. At this point you need to select the beans to discard too mature or those are in the process of fermenting.


Roasting is the process during which the grains are subjected to temperatures between 180 ° and 220 ° C while being agitated.
Coffee Beans, before being roasted, are skillfully blended according to traditional recipes and innovative of their roaster. The skill is to harmonize strengths and characteristics of the different varieties of coffee. The roasted grain increases its volume by about 30%, while its weight decreases because much of the water that composes it evaporates. Completed the process of roasting, the beans - a nice colour varies from dark brown to mahogany - are transferred from the drum through a sieve and cooled as quickly as possible to prevent heat protracted the process of roasting, burning precious aromatic substances. The coffee beans are then ready for processing and packaging in both pods in capsules.

Pods and Capsules

PODS: the processing cycle begins with the extraction of the coffee beans, then grinding, dosing and packaging of a dose of 7 g. pressed between two symmetrical layers of heat-sealable filter paper. They are then enveloped in aluminium foil, in a protective atmosphere (nitrogen) to preserve flavour and freshness of the coffee. Finally, once closed, is dragged to the transit station and then collected in boxes.


Mo'Ka Caffè

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