you can smell aroma gourmet before you see the storefront in pretoria. that's what proper south african small-batch roasting does, it announces itself with deep, caramelized notes that drift down the street. they're pulling single origins from farms in mpumalanga and limpopo, roasting them just long enough to coax out those bright citrus notes without burning away the terroir. the bags are still warm when they hand them over. small batches mean they're never sitting around getting stale.
curated by gautam khorana, editor · updated
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