your hands wrap around the ceramic cup at tiệm cà phê xoan on phan châu trinh, steam rising from coffee that tastes like the da lat highlands themselves. xoan sources arabica from those red soil plateaus where morning fog clings to coffee trees. the beans here carry notes of chocolate and citrus that only come from altitude. this isn't tourist coffee. it's what happens when someone who understands vietnamese terroir gets serious about roasting. the hiss of the espresso machine punctuates conversations in three languages while motorbikes buzz past outside.
curated by gautam khorana, editor · updated
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