Small-batch · Jakarta Selatan
Coffee, tracedback to the hillit grew on.
We roast in small batches out of a tasting room in Kemang, working direct with farmers across the archipelago, Ethiopia and Colombia. No blends, no fillers — just lots good enough to name.
Kintamani, Bali
1,250 masl
Roasted Tuesdays
Fresh every week
What we believe
A coffee is a place, a season, and a decision someone made at 5am during harvest. We'd rather sell you thatthan a house blend that tastes the same in March as it does in November.
Every lot on our shelf is bought direct, roasted within days of your order, and shipped with the exact brew notes we used to cup it. If a harvest is bad, we say so — and we take the lot off the shelf, not water it down.
This week's lineup
Currently roasting
From farm to filter
Three steps, none of them rushed
Source
We buy direct from cooperatives and single farms, at prices tied to quality, not a commodity index.
Roast
Small batches on a 12kg drum roaster, profiled per lot, cupped three times before it ships.
Brew
Every bag ships with a dial-in sheet — grind, ratio, temperature — tuned to that specific lot.
Come sit with us
A tasting room in Kemang, open six days a week.
Cupping flights, pour-over by the cup, and the same beans you can take home. We roast on-site every Tuesday — come early if you want to watch.
Tue–Sun, 8am–5pm · Closed Mondays
Jl. Kemang Selatan No. 12, Jakarta Selatan
From the journal
Notes on brewing & sourcing
Roasting · June 2, 2026
Why We Cup Every Lot Three Times
Green, first crack, and a week after roast — a coffee changes more than you'd think between the farm and your filter.
Brewing · May 14, 2026
Grind Size Is Doing More Than You Think
Before you touch water temperature or ratio, get the grind right — it's the lever with the biggest swing.
Sourcing · April 22, 2026
The Case for Buying Single-Origin, Not Blends
A blend hides inconsistency. A single lot has nowhere to hide — which is exactly the point.