your first sip of litaliti's da lat highland arabica hits different than anything else in hanoi's old quarter. they're pulling these beans from vietnam's cool mountain plateaus, roasting them just shy of second crack until the oils barely glisten on the surface. the cup tastes like dark chocolate mixed with tamarind, that sweet-sour balance that makes your mouth water before you've even swallowed. this isn't tourist coffee. it's what happens when local roasters stop apologizing for vietnamese beans and start showing off instead.
curated by gautam khorana, editor · updated
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