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Light Roast

Gran Bar Cialde di Caffé

With GRAN BAR, you get a harmonious, mild coffee that entices you with its tart, chocolaty and hazelnutty notes and delights you with its balanced body and low acidity.

Coffee Intensity

Arabica 80% Robusta 20%

6 x 1 kg Beans
24 x 250 g Beans
24 x 250 g Ground Beans
Nespresso Capsules
PADS / E.S.E.

Varity
Flavour Profile
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Dark Chocolate

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Chestnut / Hazelnut

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Bread Crust

Intensity

Characteristic

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Säuregehalt

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Bitterkeit

Salzigkeit

Süße

Körper

Verweildauer

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Acidity

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Bitterness

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Saltiness

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Sweetness

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Body

Dwell Time

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Arabica and Robusta

Growing Regions

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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.

The Tarrazu region of Costa Rica has long been known for quality. Costa Rican coffee is usually very pure and sweet, yet light in body.

Guatemalan coffees have a wide range of flavours, from lighter, very sweet, fruity and complex coffees to heavier, richer and more chocolatey cups.

Brazil – Sul de Minas 1.180m (Arabica)
Peru – Huánuco 2.150m (Arabica)
India – Kerala 890m (Robusta)

Arabica and Robusta

Growing Regions

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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.

The Tarrazu region of Costa Rica has long been known for quality. Costa Rican coffee is usually very pure and sweet, yet light in body.

Guatemalan coffees have a wide range of flavours, from lighter, very sweet, fruity and complex coffees to heavier, richer and more chocolatey cups.

Drago-Mocambo-Kaffee-Brasilia-karte2-o

Peru - Huánuco

Brazil - Sul de Minas

India - Kerala

Brazil – Sul de Minas 1.180m (Arabica)
Peru – Huánuco 2.150m (Arabica)
India – Kerala 890m (Robusta)

Partnership

Our Farmers

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Traditional Roasting

Roasting Process

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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.

Light Roast

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Drago-Mocambo-Gran-Bar-Caffe-Kaffee-Pads

Traditional Roasting

Roasting Process
Drago-Mocambo-Logo-Linie-Trenner-firebrick

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.

Light Roast

Linea Tradizionale

More Products
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Suprema

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Arabica 70% Robusta 30%

Brasilia

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Arabica 60% Robusta 40%

Naturale

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Gran Bar

Arabica 80% Robusta 20%

Brasilia

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Arabica 60% Robusta 40%

Naturale

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Arabica 70% Robusta 30%