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Tesfaye Bekele is the producer of this coffee. He’s also the person who revived the coffee production in the Guji area, after the crisis caused by the bushfires in the late nineties.
Tesfaye’s approach is well described by his words: “I don’t consider myself just a coffee farmer. Coffee means everything to me. All my time and energy are spent on the harvest and the processing of my beans.”
All his coffees are organic and Rain Forest Alliance certified and they are entirely processed on the farm, under Tesfaye’s direct control.

Flowery, apricot and citrus nuances of lime and grapefruit.



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!


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!


The extraction parameters we suggest here are not imperative. Have fun trying the recipes of the World Aeropress Championship champions: you can find them on the website.

01 WEIGH Recommended extraction ratio: 75g coffee / litre of water
02 GRIND The consistency of the grind should be similar to fine sand
03 GET SET UP Assemble the aeropress and place the coffee in the portafilter, then start adding the hot water (88-90°C), remembering to let it pre-infuse, and stir the coffee.
04 ENJOY Push the plunger down slowly to extract your aeropress coffee and enjoy – preferably in good company!

Cold Brew

The extraction parameters we suggest here are not imperative: you can try to use different doses by reducing or slightly increasing the amount of coffee per liter of water and/or to change the extraction time, while remaining in the suggested range. Let us know what tests you did and what differences you perceive in the taste of coffee.

01 WEIGH Recommended extraction ratio: 60g coffee / litre of water
02 GRIND The consistency of the grind should be similar to sea salt
03 GET SET UP Add the ground coffee to room-temperature water, move the container to the fridge and leave it there for 16-24 hours.
04 ENJOY Wait for your cold brew coffee extraction to finish, then add ice and orange peel if you wish, and enjoy – preferably in good company!

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