your hands should shake a little when you open gritan roastery's latest batch from takengon. this isn't just another sumatran operation, it's what happens when locals control their own wet-hulling process. the gayo beans hit different here. earthy, yes, but with this clean brightness that cuts through the typical muddy notes. you can taste the volcanic soil of aceh province in every cup. gritan understands their terroir better than any jakarta export house ever could.
curated by gautam khorana, editor · updated
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