01 · Sumatra
Gayo · Aceh
Wet hulled
Earthy body, cedar, dark chocolate.
Every bean has a story — farmer, altitude, processing, hand. We roast on-site in Ubud, brew on custom wooden stools, and serve at the pace of the village.
Setiap biji punya cerita — petani, ketinggian, proses, tangan. Kami sangrai di Ubud, seduh di kursi kayu kami, dan sajikan dengan tempo desa.
Indonesia grows coffee on nine major islands. We roast from six of them this season. Tap a tile to read the grower's note.
Indonesia menanam kopi di sembilan pulau besar. Musim ini kami menyangrai dari enam. Ketuk ubin untuk membaca catatan petani.
Each of our brew bar stools was carved by a local woodworker. You sit at barista height. You watch every move. You taste as it pours.
Setiap kursi di bar seduh kami diukir oleh tukang kayu setempat. Anda duduk setinggi barista. Anda saksikan setiap gerakan. Anda cicipi saat dituang.
Your barista will read you the roster. Ask for fruit, floral, earthy — we'll match it.
Barista akan membacakan daftar. Minta buah, bunga, tanah — kami cocokkan.
We brew at your eye level. No counter between you and the water.
Kami seduh sejajar mata Anda. Tanpa counter di antara Anda dan air.
30 g water on 15 g coffee, 45 seconds. Carbon dioxide leaves the bean. The kitchen smells like wet orange.
30 g air di 15 g kopi, 45 detik. Karbon dioksida meninggalkan biji. Dapur wangi jeruk basah.
Three pours in a spiral. Total water 240 g. Total contact 3 minutes 10 seconds.
Tiga tuangan spiral. Total air 240 g. Kontak total 3 menit 10 detik.
First sip at 70 °C — the body arrives. Last sip at 45 °C — the fruit opens up.
Seruput pertama di 70 °C — tubuh tiba. Seruput terakhir di 45 °C — buah terbuka.
Small cohorts. Held at the studio. Open to locals and visitors. Indonesian and English.
Kelompok kecil. Di studio. Untuk warga lokal dan tamu. Indonesia dan Inggris.
Taste six Indonesian origins blind. Learn to read the grower's note in your cup.
Cicipi enam asal Indonesia tertutup. Pelajari membaca catatan petani di gelas.
V60, AeroPress, French press. Take home a bag, a dripper, and a recipe.
V60, AeroPress, French press. Bawa pulang biji, dripper, dan resep.
Two days at a Kintamani washing station. Sleep at the farm, pick cherries, cup with the farmer.
Dua hari di stasiun cuci Kintamani. Menginap di kebun, petik ceri, cupping dengan petani.
Seniman means "artist" in Indonesian. We opened in 2008 because there was no place in Ubud where you could sit on an unhurried afternoon, ask the roaster what a honey process tasted like, and get a real answer.
Eighteen years later, the roaster is still in the room. The chair you're sitting on was made five kilometres away. The fruit skin on your saucer was dried in Kintamani last Tuesday.
Coffee as a craft — like batik, like silverwork, like woodcarving — needs to stay near the hands that make it. So we kept ours near.
"Seniman" berarti pekerja seni. Kami buka di 2008 karena tidak ada tempat di Ubud di mana Anda bisa duduk santai, tanya penyangrai bagaimana rasa honey process, dan mendapat jawaban nyata.
Delapan belas tahun kemudian, penyangrai masih di ruangan. Kursi yang Anda duduki dibuat lima kilometer dari sini. Kulit buah di cawan Anda dijemur di Kintamani Selasa lalu.
Kopi sebagai kerajinan — seperti batik, perak, pahat kayu — harus dekat dengan tangan yang membuatnya. Maka kami jaga dekat.
— the studio— studio| Monday | 7:30 — 18:00 |
| Tuesday | closed — studio day |
| Wednesday | 7:30 — 18:00 |
| Thursday | 7:30 — 18:00 |
| Friday | 7:30 — 21:00 |
| Saturday | 7:30 — 21:00 |
| Sunday | 8:00 — 18:00 |
| Senin | 7:30 — 18:00 |
| Selasa | tutup — hari studio |
| Rabu | 7:30 — 18:00 |
| Kamis | 7:30 — 18:00 |
| Jumat | 7:30 — 21:00 |
| Sabtu | 7:30 — 21:00 |
| Minggu | 8:00 — 18:00 |