you can taste the volcanic soil in every cup from kede kopi tarek. their wet-hulled mandheling beans carry that earthy, almost mossy intensity that only comes from sumatra's unique processing methods. the family behind this medan operation knows exactly when to halt the roasting, preserving those herbal notes that make indonesian coffee so polarizing. love it or hate it, there's no mistaking the terroir when you smell those dark, oily beans hitting hot water.
curated by gautam khorana, editor · updated
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