The origins of the first coffee are wrapped up in intriguing legends, many which come from the Islamic world. One such legend tells the story of Kaddi, a goat herder who noticed that his animals appeared to become excited after eating some strange dark berries. He picked some then took them to a monk who made a bitter concoction that could revitalize body & mind, enabling him to stay up & pray all night. There are references to the use of coffee by the prophet “Mohammed” who associated the dark colour of the drink with the “ qawa” or sacred black stone of Mecca. The most recent theory involves Abyssinia where the plants were so widespread that their aroma filled the air for miles around.
Coffee first came to Venice Italy in 1570 where it was met with immediate success.

The ideal habitat for the coffee plant is in a tropical area with a warm humid climate. The fine, delicate Arabica variety in particular must be grown at least 900 metres above sea level & requires special care & attention. It has a soft, velvety & creamy taste, unlike the more resistant & less expensive Robusta variety , which has a distinctive but less refined taste & can be grown at just 200 metres.
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MOKADOR utilises mainly Arabica beans from selected producers in Central America, where every bean is subject to strict controls. Complex optical electronic systems are able to discard irregular beans so that only the very best are picked & the yield is sorted to perfection. They are then shipped to Italy while still green & are marked “ superior quality” ready to undergo the unique roasting process. On arrival in Italy they are cleaned again inside the MOKADOR production site.

This is the most delicate stage of the process of the processing procedure as it determines the final characteristics of the coffee. It is here that the levels of body, aroma & taste are determined & the sugars caramelise. The choice of the right temperature is crucial ranging from a minimum of 210 deg C up to a maximum of 230 deg C depending exactly where the green coffee has come from. Each variety requires different roasting methods & times & that is why MOKADOR uses a separate roasting system to get the most out of the individual varieties.

After roasting the coffee beans must be cooled quickly before the high temperature triggers a process of self combustion by exceeding the optimal roasting curve. MOKADOR uses natural forced air cooling, which unlike cold water cooling, protects the taste of the coffee & does not affect the aroma in any way. It is a delicate process in which air is channeled through special chambers, where the coffee is cooled while paddles continuously move through it allowing the jets of cold air to reach every bean.

Once it has been cooled, the coffee is blended using modern computerized systems & put into special silos where it stays for 20 days until it is perfectly matured.
It is here that the coffee takes on greater body, taste & aroma..

We at Mokador Thailand  offer you a choice of  beans in your coffee selection

GRAN  MISCELA: a delicate taste with hints of fruit & flowers & a velvety hazel nut brown cream when poured in the cup.
This a is ultimate premium coffee blend, the result of that combination of tradition & innovation characterizing all Mokador products. Our master roasters blend the unique taste & delicacy of Columbian coffees & the subtle tasting Santos coffee, & add high altitude Guatemala & Costa Rica grown beans.

FLORITA:  a coffee with a pleasantly lively character : round bodied, its aroma has exotic flower notes. It harmoniously blends some of the most aromatic varieties of Arabica & Robusta coffees.