Extra Dark Roast
Caffé Palermo
Our Caffé PALERMO is a blend of fine, chocolaty and nutty notes. This combination characterises the typical Italian espresso with a great crema and intense flavour.
Coffee Intensity
Arabica 55% Robusta 45%
6 x 1 kg Beans
Varity
Flavour Profile
Dark Chocolate
Nutty
Cocoa
Caffé Palermo
Brew Parameters
Brewing Temperature: 92 - 94°C
Double Shot: In: 14 g, Out: 30 g
Extraction Time: 19-21 Seconds
Recommendation Dualboiler Portafilter: 90°C / ± 0,5 g / Roasting Dates > 4 Weeks
Caffé Palermo
Brew Parameters
Brewing Temperature: 92 - 94°C
Double Shot: In: 14 g, Out: 30 g
Extraction Time: 19-21 Seconds
Recommendation Dualboiler Portafilter: 90°C / ± 0,5 g / Roasting Dates > 4 Weeks
Caffé Palermo 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 1.890m (Robusta)
Brazil - Sul de Minas 1.180m (Arabica)
India - Kerala
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 1.890m (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.
Extra 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.
Extra Dark Roast
Linea Tradizionale
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