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
Dark Chocolate
Chestnut / Hazelnut
Bread Crust
Intensity
Characteristic
Säuregehalt
Bitterkeit
Salzigkeit
Süße
Körper
Verweildauer
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.
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
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.
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
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.
Light 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.
Light Roast
Linea Tradizionale
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