Artists in Palermo processing coffee according to ancient tradition

The experts' goal is to unleash the full sensory qualities of coffee, determining its final quality and aroma. How? The secret of Moka Termini's special craftsmanship lies in the roasting process, where traditional techniques are followed step by step, both in terms of cooking methods and roasting times, which are necessarily slow to ensure optimal roasting of the beans and perfect drying of the coffee, thus facilitating the enhancement of the aroma. Thus, the roaster's production boasts a wide selection of fragrances, packaged in various formats and weights to satisfy both retail and wholesale markets. It also offers pods and capsules compatible with various coffee machines and a free loan service for these machines.

With passion and experience, the Palermo-based roasting company is dedicated to crafting coffee according to ancient tradition, while also looking to the future through values such as research and innovation.

This way, every single step, from roasting to packaging, is carried out with care and love to achieve a high-quality product with diverse aromas, satisfying every taste. Furthermore, we also cater to your needs: at Moka Termini, you can purchase coffee in various formats, such as by the kilo, ground, or whole beans.

Nuncio Termini dedicated his entire life to the company that still bears his name today, Moka Termini. From a small roasting plant in the historic center, dating back to 1932, to the modern production facility in Palermo's industrial zone, he had come a long way. Then, at the age when we usually think of "well-deserved retirement," after a lifetime of work, he committed himself to realizing a dream. At seventy, this coffee artist embarked on the great journey to Brazil. He visited all the plantations from where, for decades, he had sourced the precious beans. He personally selected, bean by bean, the blend that would become his masterpiece. Thus was born the Professor's CoffeeIn Brazil, Mr. Termini spent days studying coffee plants. His attention was caught by some pods higher up on the plant, with a very particular characteristic: the coffee pod usually contains two beans, while those somewhat strange pods contained only one, smaller and rounded, which the Brazilians call caracolito, a name that speaks volumes. Those beans contained, in concentrated form, the characteristics that would give the "Professor's" blend its unmistakable aroma and superior energy qualities. Mr. Termini returned to Palermo carrying a large jute container containing numerous bags containing a few handfuls of beans and a label, written in his own hand, classifying them. The real work had yet to begin. In the grand villa of San Martino delle Scale, overlooking his beloved Palermo, where Mr. Termini would relax in the afternoons, with scale in hand, he weighed, blended, and roasted those precious beans, taking them with him the next morning to "his" bar, the historic café next to the Teatro Biondo, to have them prepared for him. He attempted many things, and many of his "guests" (visiting customers, suppliers, employees) were honored to express their opinions. It took a full two years before the "Professor" was satisfied. A coffee that was a work of art was born; the Caffè del Professore was born. Nunzio Termini, who passed away in 1997, was a father but also a teacher to his three sons, who today preside over the company's three core sectors, using the same methods inherited from their father: Peter, Sole Director, to the Administrative sector; Dominic, the mixture expert, to the Technical sector; Dario, in keeping with his father's philosophy, to the Commercial sector.