Production

It all starts with selected coffee beans planted in areas featuring warm and subtropical climate, a moist soil and fixed temperature between 15 and 25 degrees. The time frame before the first blooming after sowing is 3 years, plus an additional year to be able to proceed with the first harvest. There are two main harvest processes.

0Picking consists in collecting the cherries with right level of ripeness one by one, going through the plants several times on a regular basis. Such procedure takes more time, but guarantees a homogeneous product and a high quality. On the other hand, with stripping all fruits are removed from the branches irrespective of their level of ripeness. This system is faster, but you risk that too ripen as well as still unripe cherries are not removed during the following selection. After the harvest, the seeds, that is the coffee beans within the drupes, have to be taken off as quick as possible, in order to avoid that the product is affected by this. The next step can can be either with a “wet” or “dry” process. Most of the Robusta coffees come from a “dry” process, while Arabica coffees are usually obtained with the “wet” system. Only Brazilian coffee is always processed with a dry process, regardless of its type.
Once extracted, the coffee beans are selected either manually or mechanically, to remove any possible foreign bodies as well as too ripen seeds or those that are about to ferment. After this, they are sieved, and then go through the roasting process. During roasting, the temperature reaches up to 230°C; therefore, the beans don’t only change in colour, but also in structure and elements. Moak uses the single roasting process since its beginnings, which allows enhancing the coffee bean features and guarantees the production of a perfectly balanced blend in the following stage.

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