Roasteries / Mokka Specialty Coffee
Mokka Specialty Coffee
Athens, Greece
Family-owned specialty coffee roastery and shop in the heart of Athens, by the Central Market, continuing a tradition of four generations roasting and processing coffee since 1922. One of the first members of the Alliance of Coffee Excellence (ACE), an SCAE Authorised Trainer, and the official Victoria Arduino representative in Greece. Runs long-standing direct-trade relationships with producers across Brazil, Guatemala, Kenya, Rwanda, Ethiopia, Panama and El Salvador — buying repeatedly at Cup of Excellence auctions since 2001 and visiting partner farms in person. Roasts to preserve rather than mask each coffee's natural character, alongside its traditional Greek blends, including sand-brewed Greek coffee served on-site. Source: mokka.coffee.
16
coffees
Greece
base
Location
Mokka Specialty Coffee
Athinas 44, 105 51 Athens, GreeceMonday-Saturday: 06:00-17:00 Sunday: Closed
+30 210 321 6892Coffees
16 coffees
Mokka's top-selling coffee and 20-year direct-trade partner farm — a traditional 2,500-hectare estate on terra-roxa soil, imported monthly right after dry-milling to stay fresh. This lot blends all three of the farm's processing methods for a round, balanced cup with a creamy aftertaste. Cupping score 86. Source: mokka.coffee.
Bitter-sweet, milk chocolate, cacao, sugarcane, hazelnut
A single-variety Bourbon lot from the same 20-year partner farm as Mokka's house Monte Alegre blend, fermented with added sugarcane in an aerobic environment for a discreet, sweet, fruity cup. Cupping score 87. Source: mokka.coffee.
Nutty, hazelnut, sugar cane, milk chocolate
A lighter-roasted natural-fermentation lot from the same Monte Alegre estate, fermented with added sugarcane in an aerobic environment. Source: mokka.coffee.
Sweet, fruity, discreet (not aggressive)
From a small experimental farm in Huila built around new varieties and processing methods — cherries undergo 18-hour oxidation, sealed fermentation in plastic barrels for 36 hours, washing, a further 48-hour fermentation, thermal-shock depulping, then 12-15 days shade-drying on raised beds for extra clarity. Source: mokka.coffee.
Blackberry, dried strawberry, dark chocolate, cinnamon, jasmine, peach
A decaffeinated blend offered as whole beans or ground for espresso, paper filter or metal filter — distinct from Mokka's Greek-style decaf. Origin and decaffeination process are not published on the product page. Source: mokka.coffee.
From the 28-hectare Finca Palin, which specializes in boutique natural, honey and washed Bourbon lots and provides year-round work for 5-10 families plus 25-80 seasonal workers. Wet-milled in town, sun-dried on African beds, then finished at an independent dry mill 30km away — washed lots dry a minimum of 21 days. Cupping score 83. Source: mokka.coffee.
Milk chocolate, hazelnut, vanilla
From Moplaco, founded in 1971 by Giannis Georgalis and now run by his daughter Eleanna — heirloom trees from forests where varieties exceed 200-300 years old. Fermented in stainless-steel tanks under low oxygen for 60+ hours, then sun-dried 15 days on African beds. Cupping score 90. Source: mokka.coffee.
Lemongrass, jasmine, honey, mandarin
From the same Santa Felisa direct-trade partnership (since 2014). Processed by the "Double Soak" method — cherries soak in water for 18 hours before pulping and drying — for a sweet, round, balanced cup. Cupping score 88. Source: mokka.coffee.
Praline, caramel, milk chocolate, vanilla, hazelnut
A micro-lot from Santa Felisa, a fourth-generation family farm operating since 1904 facing three volcanoes; Mokka has been a direct-trade partner since 2014, visiting in 2015 and 2018. This lot won first prize at the 2018 Cup of Excellence. Slow-dried on African beds for roughly 35 days after anaerobic pre-fermentation. Source: mokka.coffee.
Hazelnut, walnut, brown sugar, praline, spicy, bitter chocolate, vanilla, cinnamon, black pepper
From Nyeri Hill Farm, owned by the Catholic Archdiocese of Nyeri and among the first coffee plantations established in Eastern Africa (1914), set between the Chania and Muringato rivers on fertile volcanic soil, with a wet mill dating to 1934. Cupping score 89.5. Source: mokka.coffee.
Black currant, black cherry, dried fruit, rich
The Honey-processed counterpart to Mokka's Kalithea Geisha Natural, from the same certified-organic Volcan farm and six-year direct relationship with Costas Costarangos. Cupping score 88.75. Source: mokka.coffee.
Watermelon, honey, white tea, jasmine
From certified-organic Kalithea farm in the Volcan region, three hours from the Costa Rican border — 50 hectares of ~15-year-old trees on volcanic soil. Mokka has worked with the farm for six years, visiting in 2017 and 2018. Cupping score 88.75. Source: mokka.coffee.
Jasmine, honeydew, chamomile, green tea
Grown on the high-altitude volcanic hills of northern Rwanda and fermented in sealed, oxygen-free tanks for depth and vibrant fruit-forward character — lively acidity, red fruit and berry notes, subtle tropical hints, and a honey-and-caramel finish. Cup score 85. Source: mokka.coffee.
Blueberry, dried fig, kiwi, caramel
Mokka's take on the ideal grind for Greek ibrik (briki) preparation, roasted from the same 20-year-partner Monte Alegre beans used in its espresso blend for a smooth texture and a strong, aromatic, chocolate-and-nut cup. Cupping score 86. Source: mokka.coffee.
Sugar cane, cocoa powder, hazelnut, sweet bread
Mokka's traditional Greek-style coffee blend, ground for briki preparation. Origin, process and roast level are not published on the product page. Source: mokka.coffee.
A decaffeinated version of Mokka's Greek-style blend, ground for briki preparation. Origin, decaffeination process and roast level are not published on the product page. Source: mokka.coffee.