you can smell the wet-hulled processing the moment caffetto's beans hit hot water. that earthy, herbal punch that makes indonesian coffee so polarizing, and so addictive. they're pulling exceptional lots from aceh's gayo highlands and north sumatra's mandheling estates, roasting them just dark enough to emphasize that signature low-acid body without drowning the origin character. the java beans showcase why indonesia's oldest coffee regions still matter. thick, syrupy shots that coat your tongue and linger for minutes.
curated by gautam khorana, editor · updated
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