If there is one thing in Arctic we are serious about, it’s, carefully grown, delicately roasted, organic coffee. Each bean we grind and serve has had hours of love, time and experience grown into it. Sourcing top quality, sustainable coffee can be a challenge, however after careful and detailed research we settled with Mokxa as our supplier. For Mokxa, the journey began back in 2011 when a team of passionate coffee enthusiasts from the city home to one of our most recent hubs, Lyon, got together to provide coffee shops, hotels and restaurants alike around Europe with thoughtfully curated and presented coffee.
“All our attention is on the whole chain, from the coffee producers to the cup” – Mokxa
Mokxa source and produce a wide range of coffees from all around the globe, working constantly with exporters and producers directly to find new, unique bean profiles. We worked directly with Mokxa to find the best roast profile and region for Arctic. For our coffee to be graded as ‘speciality’, it must be rated over 80/100 by certified “quality graders”. The traceability of the coffee has to be known. We have information available on the specific region, altitude, variety, drying process, the farm, and even the name of the producer.
After thoroughgoing taste sessions at the Mokxa headquarters in Lyon, we settled on a particular roast from the Coban region of Guatemala, grown at 1800m. We chose this particular roast due to its organic growth process and its delicate profile. The round and balanced taste, brimming with aromas of dark chocolate and nuts has proven an apt choice amongst our customers. Whilst the specifics of the profiles vary between some of our hubs, we have committed to having all orders sitting in the medium to medium + bracket. Choosing this specifically due to the lack of acidity and bitterness allowing the aromas to sheen through, complimented well by our range of milks.
With speciality coffee making only 2% of the global coffee trade, you cannot rely solely on good coffee and skilled roasting for the perfect cup. The equipment, process, and skill of the barista is where the flavours truly come to fruition. Each of our baristas are trained specifically on how to exactly with our equipment, to produce the best possible quality for our specific roast and bean profile. Every morning before serving the first coffees, we calibrate the machines to produce exactly the right weight and grind. The coffee cannot be ground too fine, nor too coarse. This dictates the amount of time the machine will run water through the coffee for each type of shot. Making sure the flavour is exactly as it should be. Our machines are of the best quality, a large boiler inside our machines allow for the water to boil at a consistent temperature regardless the quantity of coffees produced. The pumps allow for even delivery of the 9 bars of pressure across the coffee, even when finely ground.
When all of these factors come together you are left with a beautiful cup of coffee for morning, afternoon or early evening.