your first sip at passport coffee roastery feels like boarding a flight to vietnam's central highlands. these guys source da lat arabica that tastes nothing like the robusta bombs most people associate with vietnamese coffee. the beans carry mountain sweetness, clean acidity that cuts through da nang's humid air. owner duc nguyen roasts light enough to let those highland notes sing. each cup transports you 1,500 meters up into cooler air, pine forests, red volcanic soil.
curated by gautam khorana, editor · updated
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