your hands will smell like green coffee for hours after visiting mayaca's roastery in da nang. they're doing something special with da lat highland arabica here, coaxing bright acidity and clean chocolate notes from beans grown at 1,500 meters. the roasting room fills with caramel smoke as they develop each batch to highlight the terroir of vietnam's central highlands. this isn't the bitter robusta you'll find at street-side cafes. it's arabica with vietnamese soul, roasted by people who understand both the bean and the climate.
curated by gautam khorana, editor · updated
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