you'll smell the highland arabica before you see tavi's compact roastery tucked between da lat's pine-lined streets. this isn't tourist coffee. the beans come from farms scattered across the surrounding hills, where cool mountain air creates the kind of density you can taste. tavi roasts with the patience of someone who grew up here, coaxing out notes that remind you why vietnamese coffee doesn't need to apologize to anyone. the cups stay warm in your hands longer than expected.
curated by gautam khorana, editor · updated
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