Coffee appeared in the western world for the first time in Venice around 1570. We must give the credit for bringing coffee to Italy to the Paduan Prospero Alpino, botanist and medical doctor, who brought a few sacks of it back from the Orient. It appears that the first "Coffee Shop" was opened in 1640, even though some sources cite an earlier one in Livorno. In any case it was an immediate success and coffee and coffee shops quickly spread throughout Italy. In Venice in 1763, there were no fewer than two hundred and eighteen establishments. Very quickly, coffee became a product appreciated by anyone who could afford it.
In order to obtain an end product with the very finest taste and aroma, Mokarabia exclusively selects and imports the best raw coffees from the main producing countries: strong Arabica raw beans which, after undergoing stringent taste and smell tests and analytical laboratory tests, are skilfully roasted and then blended so they can release their full aroma.
Mokarabia guarantees extremely accurate processing in all the stages, and best expressed in the most delicate, fundamental stage: roasting. Roasting coffee beans is a true art: here is where the capacity for creating unmistakable aroma, flavour, body and colour is measured.
Today, Mokarabia still roasts coffee with the same commitment as in the ancient artisan processes. It processes the various types of coffee beans, roasted separately in order to maintain their specific taste and aroma qualities, with great care, and it entrusts the task of fixing the temperature and the precise roasting point to the special sensitivity of an expert roaster.
This is the person who removes the coffee from the roaster at just the right moment. Only then can the beans be delicately cooled, and release the full aroma of the Mokarabia blends.