The roasting of coffee beans in steel barrels over a wooden fire is the traditional method of producing the renowned ‘kopi Tenom.’
AN almost imperceptible smell gently tugged me out of my sleep. Opening my eyes, I realised it was the unmistakable aroma of something roasting.
As an avid coffee drinker, it took me just a few seconds to realise that the aroma was from the roasting of the beans of my favourite brew. That delectable scent of roasted coffee beans had wafted into the little cottage where my family and I had spent the night.
