Taha, the… Dayak?

Round 1.... then came round 2, then round 3. Every calorie totally earned, ha! The black liquid is coffee. I had 2 more rounds after this.
Round 1…. then came round 2, then round 3. Every calorie totally earned, ha! The black liquid is coffee. I had 2 more rounds after this.

I’m finally back in Kuching (Sarawak, Malaysian Borneo), and boy is it good to be back! Kalbar, the Sanggau Regency to be exact, was a back breaker. And although this particular trip was very successful, I won’t deny I am totally enjoying the comforts of Kuching. One of the many little things I made sure to enjoy was real, brewed, coffee. A rare commodity in my travels.

But this post is not about Kuching; I wanted to share with you one of the most bizarre experiences I’ve ever had in my travels…

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Myanmar: Final Chapter – aka “The Beginning”

Mr. Wai, the distiller, is an interesting fellow. For one, contrary to what I commonly see here, I am fascinated by his longyi which is tied at his waist elegantly using a device I cannot decipher. He has wise eyes, he pauses before he speaks, and he is very patient. Most importantly, he expressed not a single objection to the Agar Aura distillation techniques I proposed.

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Myanmar vol.1

There's a strong Indian influence here.  Just one example: tea (or coffee in my case) is poured first into the saucer to cool it down and then sipped.
There’s a strong Indian influence here. Just one example: tea (or  this alleged coffee in my case) is poured first into a saucer to cool it down and then sipped.

The internet connection isn’t the greatest, I can’t seem to find ‘real’ coffee anywhere, and my translator will be arriving soon to pick me up and take me to the wood warehouse and distillery. For all these reasons, I’ll have to keep this post short.

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