History
A long and prestigious history
Mokambo coffee was founded
back in 1972, when the brothers Camillo and Vincenzo Di Nisio, after working as
a barista and learning the refined art of espresso processing, decided to open
a small roasting shop in the ancient town of Chieti, located between the green
mountains and the blue Abruzzese sea.
Over the years the two brothers became more and more aware of the fact that it is essential to offer their customers a product of authentic quality, and so they decided to take care personally of the entire production process, starting from the coffee bean until at the espresso cup. Thanks to a continuous expansion, Caffè Mokambo begins to take on physiognomy and industrial dimensions and at the beginning of the 90s the company moved to the new and large headquarters of Chieti Scalo, where it is still located. Still guided today by seniors, the company remains faithful to a philosophy that combines craftsmanship and attention to technological innovation, where high automation never comes to replace human direct intervention.
A high quality production
In order for coffee to reach
the consumer in the best conditions, it is necessary to clean it of all
impurities; for this we use 2 series of air filters both before and after
roasting. In the processing process, the coffee is toasted and air-cooled, in
order to best preserve its organoleptic characteristics. The blend is made with
ripe coffee beans and a careful analysis of the production process, ensures
full compliance with regulations. Our productive structure makes use of the
Probat R1500R, one of the most advanced roasting machines on the market that
guarantees a homogeneous roasting over time and with minimal environmental
impact, thanks to the sophisticated systems of fume reduction in the
atmosphere. The whole Mokambo coffee pod line uses the integrated production
and packaging system ROSSI POD SYSTEM PN60.
