Traditional roasting

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 archive 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.