your best cup of ethiopian coffee isn't coming from some trendy third-wave roastery in brooklyn. it's happening right now at dinik'i in hawassa, where the smell of roasting yirgacheffe heirlooms fills the air each morning. these aren't commodity beans shipped halfway around the world. this is coffee at its source, where generations of farmers have cultivated these ancient varietals in volcanic soil. the brightness hits different when it hasn't traveled 8,000 miles to reach your cup.
curated by gautam khorana, editor · updated
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