you can taste the volcanic soil in every cup at history of jum kopi. their wet-hulled sumatran mandheling hits with that signature earthy funk, while the gayo beans bring bright acidity that cuts through morning fog in surabaya's old quarter. the java they source carries notes of dark chocolate and tobacco. owner jum's family has been in coffee for three generations, and it shows in how they handle the hulling process. each bean tells the story of indonesia's highlands, processed with patience that only comes from knowing this land intimately.
curated by gautam khorana, editor · updated
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