you can taste the volcanic soil in every cup at kedai kopi kebun, where they treat sumatran mandheling like the treasure it is. their wet-hulled processing brings out those earthy, herbal notes that make your mouth water before the first sip. the beans crack with authority in their roaster, filling the medan air with smoke that smells like home. when they pull shots of their gayo beans, the crema forms thick and golden, holding heat that warms your palms through the ceramic.
curated by gautam khorana, editor · updated
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