Our tradition

The story of Mokito Milano begins in 1931, when Daniele De Bei founded ICAM (Import of Arabic Mokito Coffee). Deeply rooted in Milan, Mokito has always been a reference for Northern Italy. The turning point came with World War II, when the espresso machine made its appearance behind the counters. Since then, Mokito’s goal has been to provide the best blends of high-quality coffee to Italian best bars and restaurants.

Mokito believes in quality espresso. That’s why it always maintains high standards, consolidated in over seventy years of experience and four generations of master roasters.

Mokito’s quality comes from tireless work and an innovative use of technology that always honors traditon.

Roasting is the heart of the production process

that's why it deserves a special operator

Production

From the fresh beans to the packaging of blends, our coffee is processed with advanced equipment, which is subject to continuous updating.

For us roasters, the coffee blends recipes are real professional secrets, jealously guarded and handed down from one generation to the next. Our blends comes from different combinations of coffee origins and varieties. Since 1931, Mokito blends are continuously refined, in order to always aim at the best espresso.

We use a vast selection of coffee varieties

Each one is checked several times over the roasting process

Distribution

 

Distribution is a key moment in the quality chain of Mokito Coffee. That is how we ensure that our customers always receive our products in the best fragrance and performance conditions.

Our employees are always in contact with the headquarters, and can offer our customers an effective and immediate service.

Today, Mokito products are not only available in Lombardy. It is now possible to find them in the rest of northern Italy and in some areas of central Italy. Since recently they are also distributed in the French department of Alpes-Maritimes.

Quality

Very high quality standard has always been the company’s priority.

For us, quality is never checked afterwards: it is built up step by step. The quality control is made through a strict system of procedures: from the selection of the beans to the proper roasting, from mixing to special packaging, which maintains the properties of every single bean.

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