Dark Roast
Decaffeinato
Due to the gentle decaffeination of our Caffé Decaffeinato with the help of steam, this roasting preserves the full aroma of a typical Italian espresso and coffee. The high-quality Arabica-Robusta blend is further processed in a drum roasting process. The result is a pleasure with a mild aroma and only a little acidity.
Coffee Intensity
Arabica 50% Robusta 50%
24 x 250 g Beans
24 x 250 g Ground Coffee
PADS / E.S.E.
Varity
Flavour Profile
Sour Cherry
Liquorice
Cognac
Caffé Decaffeinato
Brew Parameters
Brewing Temperature: 92 - 94°C
Double Shot: In: 16 g, Out: 40 g
Extraction Time: 25 Seconds
Recommendation Dualboiler Portafilter: 89°C / ± 0,5 g / Roasting Date > 2 Weeks
Drago Mocambo Caffé
Brew Parameters
Brewing Temperature: 92 - 94 °C
Double Shot: In: 18 g, Out: 30 g
Extraction Time: 22 Sekunden
Recommendation Dualboiler Portafilter: 90°C / ± 0,5 g / Roasting Date > 4 Weeks
Intensity
Characteristic
Acidity
Bitterness
Saltiness
Sweetness
Body
Dwell Time
Säuregehalt
Bitterkeit
Salzigkeit
Süße
Körper
Verweildauer
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.
The Robusta bean is sourced from the Karnataka region, which accounts for the majority of Robusta production. The flavour profile is strong, creamy and low in acidity.
Brazil – Sul de Minas 1.180m (Arabica)
India – Karnataka 1.300m (Robusta)
Brazil - Sul de Minas
India - Karnataka
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.
The Robusta bean is sourced from the Karnataka region, which accounts for the majority of Robusta production. The flavour profile is strong, creamy and low in acidity.
Brazil – Sul de Minas 1.180m (Arabica)
India – Karnataka 1.300m (Robusta)
Brazil - Sul de Minas
India - Karnataka
Partnershhip
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.
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
More Products
