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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
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Drago-Mocambo-Kakao-Geschmack-Brasilia

Cacoa Bean

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Amarena

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Bread Crust

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Drago Mocambo Caffé

Brew Parameters

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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

Drago-Mocambo-Caffe-Line-Symbol-firebrick

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

Drago-Mocambo-Suprema-Caffe-Kaffee-Röstverfahren3
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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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Acidity

Drago-Mocambo-granbar2-Intensitaet

Bitterness

Drago-Mocambo-Aroma-Biologico-Intensitaet

Saltiness

Sweetness

Drago-Mocambo-granbar2-Intensitaet

Body

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Dwell Time

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Arabica and Robusta

Growing Regions

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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 1.35
0m (Arabica)
India – Kerala 
890m (Robusta)

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Drago-Mocambo-Logo-Symbol

Costa Rica - Tarrazu SHB

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Brasil - Sul de Minas

Drago-Mocambo-Logo-Symbol

India - Kerala

Arabica and Robusta

Growing Regions

Drago-Mocambo-Caffe-Line-Symbol-firebrick

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 1.35
0m (Arabica)
India – Kerala 
890m (Robusta)

Drago-Mocambo-Kaffee-Brasilia-karte2-o

Costa Rica - Tarrazu SHB

Brasil - Sul de Minas

India - Kerala

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.

Medium Roast

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Drago-Mocambo-Brasilia-Kaffee-Röstverfahren2
Drago-Mocambo-Suprema-Caffe-Bohnen

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.

Medium Roast

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Linea Tradizionale
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