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Ulya

This lot takes its name from the mill in which it is processed. Sitting in the shadow of Mount Bangeta, the land is filled with winding waterways that help distribute much-needed volcanic nutrients throughout the soil.

This coffee is selectively handpicked; with producers aiming to only pick ‘full maroon
cherries’.

The result is an exceptional coffee with a very intense sweetness and a very fruity sensory profile with notes of pineapple, papaya and blackberry.

Clear
18.50

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!

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!

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