your first sip of alon alon's sumatran mandheling hits different when you're sitting in their ubud roastery, watching the wet-hulled beans transform under careful heat. the gayo they source carries that earthy, herbal punch that only comes from indonesia's unique processing methods. slow is the name here, slow is the game. each batch gets the time it deserves, and you taste that patience in every cup's syrupy body and lingering spice notes.
curated by gautam khorana, editor · updated
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