Dark Roast
Caffé Brasilia
With our Caffé BRASILIA, you get a strong, full-bodied coffee that entices with roasted cocoa notes and delights with its spicy taste and pronounced intensity.
Coffee Intensity
Arabica 60% Robusta 40%
6 x 1 kg Beans
24 x 250 g Beans
24 x 250 g Ground Coffee
Nespresso Capsule
PADS / E.S.E.
Varity
Flavour Profile
Roasted Cocoa
Earthy
Whiskey
Drago Mocambo Caffé
Brew Parameters
Brewing Temperature: 92 - 94°C
Double Shot: In: 14,5 g, Out: 40 g
Extraction Time: 19-21 Seconds
Recommendation Dualboiler Portafilter: 91°C / Preinfusion 4 Seconds / Roasting Date > 4 Weeks
Drago Mocambo Caffé
Brew Parameters
Brewing Temperature: 92 - 94°C
Double Shot: In: 14,5 g, Out: 40 g
Extraction Time: 19-21 Seconds
Recommendation Dualboiler Portafiler: 91°C / Prefusion 4 Seconds / Roasting Date > 4 Weeks
Intensity
Characteristic
Acidity
Bitterness
Saltiness
Sweetness
Body
Dwell Time
Acidity
Bitterness
Saltiness
Sweetness
Body
Dwell Time
Arabica and Robusta
Growing Regions
Brazil has been the world’s largest coffee producer for more than 150 years and is particularly famous for the production of Arabica beans. For many years, Drago Mocambo has worked closely with farmers and maintains a transparent and honest relationship with the production site.
Drago Mocambo sources the Robusta bean from the Kerala region in the south-western part of India. Kerala is home to the Malabar Coast (Pepper Coast), making it the rainiest part of the country and known as Monsooned Malabar (Monsoon Coffee). Organic coffee farming has had more success in this region than in any other.
Brazil – Sul de Minas 1.180m (Arabica)
India – Kerala 890m (Robusta)
Brazil - Sul de Minas
India - Kerala
Arabica and Robusta
Grewing Regions
Brazil has been the world’s largest coffee producer for more than 150 years and is particularly famous for the production of Arabica beans. For many years, Drago Mocambo has worked closely with farmers and maintains a transparent and honest relationship with the production site.
Drago Mocambo sources the Robusta bean from the Kerala region in the south-western part of India. Kerala is home to the Malabar Coast (Pepper Coast), making it the rainiest part of the country and known as Monsooned Malabar (Monsoon Coffee). Organic coffee farming has had more success in this region than in any other.
Brazil – Sul de Minas 1.180m (Arabica)
India – Kerala 890m (Robusta)
Brazil - Sul de Minas
India - Kerala
Partnership
Our Farmer
Traditional Roasting
Roasting Process
We roast our coffee beans in a gentle drum roasting process for between 16 and 18 minutes. In the original Italian stone oven, the coffee aromas can fully develop during this period. The roasting curve rises slowly at 6 to 8 °C per minute at a temperature of 215 °C. We do not use any additives during this process. After the long-term roasting, the beans are air-cooled for 5 minutes.
Dark Roast
Traditional Roasting
Roasting Process
We roast our coffee beans in a gentle drum roasting process for between 16 and 18 minutes. In the original Italian stone oven, the coffee aromas can fully develop during this period. The roasting curve rises slowly at 6 to 8 °C per minute at a temperature of 215 °C. We do not use any additives during this process. After the long-term roasting, the beans are air-cooled for 5 minutes.
Dark Roast
Linea Tradizionale
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