Gascòn
To carry out this anaerobic process, Felipe left the cherries to ferment for 96 hours, before drying them for 20 to 25 days.
Organoleptic profile: Chocolate, strawberry and lemon nuances. Citric acidity.
Dirompenti
The Dirompenti coffees are our way to blow down the status quo.
Born from top-ranking specialty coffees, yet they are far from being niche, self-referential, haughty or boring products.
We wanted these coffees to be comprehensible, both when tasting them and when talking about them. We wanted to transform them into design items. We wanted to enhance them and make them iconic.
The Dirompenti coffees are our way to say: quality coffee is not boring; it can be amusing, cool, pop and friendly.
Where does this coffee come from?
Our blends and combinations are created using coffee from the same estates where we source the beans for our single-estate coffees.
This coffee comes from the following estates (click on them to find out more!):
Extraction method:
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Choose how you want to extract this coffee and follow the guide!
Filter
The extraction ratio we suggest here is not imperative: you can try to use different doses by reducing or slightly increasing the amount of coffee per liter of water. Try 55g of coffee for 1 liter of water and then 65g of coffee for one liter of water and let us know what differences you perceive in the taste of coffee.
01
WEIGH
Recommended extraction ratio: 60g coffee / liter of water
02
GRIND
The consistency of the grind should be similar to cornmeal
03
EXTRACT
Pour hot water (88-91°C) over the coffee in a circular motion, remembering to let it pre-infuse, and extract your filter coffee
04
ENJOY
Extract your filter coffee and enjoy – preferably in good company!
