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Sergio Orantes

The diversity of flavour profiles in Caféologo’s coffees is incredible. His vision of coffee growing is philosophical and humanist. Above all, he wants to promote the quality of Chiapas coffees and surround himself with partners who share his state of mind, his philosophy and his values, in order to defend a different kind of coffee growing in Mexico, with a return to high quality that creates value for the indigenous communities that produce it.

The taste characteristics reflect flavours of ripe raspberry and banana.

So sweet!

Deliveries will start from 11/20

Clear
29.80

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:
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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