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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
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Sour Cherry

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Liquorice

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Cognac

Caffé Decaffeinato

Brew Parameters

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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

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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

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Intensity

Characteristic

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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

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Dwell Time

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Säuregehalt

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Bitterkeit

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Salzigkeit

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Süße

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Körper

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Verweildauer

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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.

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)

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Brazil - Sul de Minas

India - Karnataka

Arabica and Robusta

Growing Regions

Drago-Mocambo-Caffe-Line-Symbol-firebrick

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)

Drago-Mocambo-Kaffee-Brasilia-karte2-o

Brazil - Sul de Minas

India - Karnataka

Partnershhip

Our Farmer

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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.

Traditional Roasting

Roasting Process

Drago-Mocambo-Caffe-Line-Symbol-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.

Dark Roast

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