It is the care during planting that the differentiation between specialty coffee and common commercial coffee begins.
Detecting and finding the varieties that best suit each producer’s soil and their cultivation processes is a crucial process in our business.
A thorough and tactful process. It is during the harvest that the fruits that are at the peak of maturity are separated.
Here, an important step to highlight attributes of sweetness and clarity of flavor in the cup is already evidenced.
Finding the best in each bean requires developing a unique roast profile, which can be modulated to match the flavors you want. This is another great expertise of Moka Clube. We are a coffee roaster, treating special beans in a special way, extracting their maximum potential from each roasted sack.
It is in the roasting that all the work of nature, the producer and the Moka is successfully concluded in the final consumer’s mug.
Within the sensory delicacy of coffee, determining qualities and defects requires special training. We rely on a Q-Grader as co-founder and partner to rank coffees in alignment with the best world standards.
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The Caramel Candy is our best-selling coffee here at Moka. It’s a coffee that is made for both beginners and experts. Now – how can you not love a coffee that’s so easy to make, with caramel, vanilla, and caramel milk? It’s our best-reviewed coffee. It’s easy to please all tastes, with its low acidity, and, It goes well with any method you want: filtered or as an espresso. Its flavor fills your heart.
“Don’t bother bringing me a soda, it’s chocolate that I want to drink.” And what does the rest of this sentiment show us? That the legends of music, the misunderstood geniuses of art, are also a bit eccentric.
Where have you ever seen it, Mr. Sebastião Maia? Not wanting tea is understandable, but not wanting coffee? Anyway, as the open-minded enthusiasts we are, let’s give you a spoonful of chocolate. Yes. Here, there is coffee and chocolate. No, it’s not that industrialized stuff in a can that calls itself cappuccino; it’s naturally chocolatey coffee. It’s a blend of two delicious coffees to make you rethink your preferences.
A true mix of the purest Brazilian coffee, creamy and full-bodied. Easy to drink, with milk it’s a delight.
How wonderful it is to recall the era when coffee from the depths of Brazil used to shout: “Hey, I’m here.” Blessed be the keen ears of Moka Clube’s hunters. Bringing back and transforming the true Brazilian coffee into a black banner, worn and soaked in the sweat of hard work, is as remarkable as the power this fruit has to bring people together at the table, or at the counter, fostering new ideas and resolving conflicts.
In this edition, we brought a batch of coffee born from organic production. Known “only” for sustainability and not for the final quality in the cup, these coffees produced without pesticides can challenge this myth. And this batch is proof of that. It’s flavor. It’s complexity. It’s creamy body. It reminds of hazelnut, vanilla, and the buttery taste of “butter toffees” candies. Mouth filled and prolonged sweetness on the palate.
Here, the crown belongs to the baron, the Baron of the Coffee Plantation. We present Caffè Mezzanotte, a tribute to Italy, capiche? It’s the Moka Clube boys’ take on a classic caffè (with an accent on the “e”), more classic than Roma vs. Lazio. It’s as intense as Luciano Pavarocci’s voice, perfect for those who enjoy a cappuccino.
Need we say it’s ideal for preparation in an Italian coffee maker? Niente! For those who like it strong – like Rocky “the Italian Stallion” Balboa. Va bene, andiamo, pizza, lasagna, caspita! CIAO.
