your first sip of tuku's wet-hulled gayo hits different than anything you've tried in jakarta. the beans carry that earthy, full-bodied weight that only comes from sumatra's unique processing, where farmers strip the parchment while the coffee's still damp. tuku's roasters in cipete understand this terroir completely. they coax out notes of dark chocolate and herbs without masking the coffee's inherent earthiness. the cup feels substantial in your hands, almost chewy in texture.
curated by gautam khorana, editor · updated
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