your first sip of zamzam's egyptian cairo blend hits different. the roastery sources beans from upper egypt's mountains, places most cairo residents have never seen. their medium roast pulls shots that taste like cardamom-dusted chocolate with a bright acidity that cuts through the city's dust. you'll smell the beans roasting from two blocks away on tahrir square. the crema holds thick enough to support a sugar cube for exactly three seconds.
curated by gautam khorana, editor · updated
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