Paco
The altitude of the Andes combined with rich volcanic soils and tropical rainfall means that Peru has the ideal topography and climate for producing high quality Arabica coffee.
This peculiar, amazing, coffee undergoes a natural processing method. Cherries are left to dry on raised beds for up to 30 days, depending on the micro-climate.
This coffee is very sweet.
Dark chocholate with black cherry flavour.
AVAILABLE FROM JULY 3RD
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!):
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.
Extraction method:
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Choose how you want to extract this coffee and follow the guide!
Espresso
The coffee doses indicated below refer to a double shot extraction, that is, two espresso cups at the same time. Stay in the range that we recommend for each of our lines, have fun evaluating the differences in the extraction as the dose varies and let us know which dose produces the best extraction in your opinion!
01
WEIGH
Specialty People Blends: 15g - 16g Di Piantagione: 16g - 18g Dirompenti: 17g - 18g
02
GRIND
The consistency of the grind should be somewhere between white flour and cornmeal
03
GET SET UP
Place the ground coffee in the portafilter, level it and tamp it
04
ENJOY
Extract your espresso and enjoy – preferably in good company!
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