your first sip tells you everything about the koi family's approach to da lat highland arabica. they roast these beans from vietnam's cool mountain plateaus with the patience of koi swimming in still water, coaxing out notes that taste like dark chocolate mixed with tamarind. the ceramic cup warms your palms while steam carries hints of brown sugar and wet earth. this ho chi minh city operation treats vietnamese coffee like the treasure it is.
curated by gautam khorana, editor · updated
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