your first sip at pio gastro bar tells you everything about what ethiopian coffee should be. they're roasting yirgacheffe heirloom varietals the way addis ababa intended, bright, floral, with that unmistakable bergamot note floating through your palate. the beans crack in small batches while you watch, releasing citrus oils that make the whole space smell like jasmine and lemon zest. pio understands that when you're sitting in the birthplace of coffee, anything less than extraordinary is insulting to centuries of tradition.
curated by gautam khorana, editor · updated
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