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Traditional roasting

In native condition coffee beans are sensitive natural products. As a consequence, roasting influences the taste substantially.

Unlike as in large scale productions, where the beans are short-term roasted in 2 - 5 minutes, we, from Drago Mocambo, attach importance to a gentle roasting ( long-term roasting ) to archieve an optimal taste experience. Our raw coffee beans are traditionally roasted in drum roasters for 16 - 20 minutes depending on the breed - through traditional roasting unique full-bodied aroma and tremendous digestibility emerges.

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