Medium Roast
Caffé Suprema
With our Caffé SUPREMA you get a spicy coffee, reminiscent of Amarena as well as cocoa beans, with a full temperament that delights for a long time.
Coffee Intensity
Arabica 70% Robusta 30%
6 x 1 kg Beans
24 x 250 g Beans
Varity
Flavour Profile
Cacoa Bean
Amarena
Bread Crust
Drago Mocambo Caffé
Brew Parameters
Brewing Temperature: 92 - 94°C
Double Shot: In: 15 g, Out: 40 g
Extraction Time: 23 Seconds
Recommendation Dualboiler Portafilter: 90°C / Preinfusion 4 Seconds / Toasting Dates > 3 Weeks
Drago Mocambo Caffé
Brew Parameter
Brewing Temperature: 92 - 94°C
Double Shot: In: 15 g, Out: 40 g
Extraction Time: 23 Seconds
Recommendation Dualboiler Portafilter: 90°C / Preinfusion 4 Seconds / Roasting Dates > 3 Weeks
Intensity
Characteristic
Acidity
Bitterness
Saltiness
Sweetness
Body
Dwell Time
Acidity
Bitterness
Saltiness
Sweetness
Body
Dwell Time
Arabica and Robusta
Growing Regions
Brasil 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.
Brasil – Sul de Minas 1.180m (Arabica)
Costa Rica – Tarrazu SHB 1.350m (Arabica)
India – Kerala 890m (Robusta)
Costa Rica - Tarrazu SHB
Brasil - Sul de Minas
India - Kerala
Arabica and Robusta
Growing Regions
Brasil 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.
Brasil – Sul de Minas 1.180m (Arabica)
Costa Rica – Tarrazu SHB 1.350m (Arabica)
India – Kerala 890m (Robusta)
Costa Rica - Tarrazu SHB
Brasil - Sul de Minas
India - Kerala
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.
Medium 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.
Medium Roast
Linea Tradizionale
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