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A glass of cold brew coffee with milk swirling through it on a dark wooden table

Specialty Coffee · Artisan Roastery

More Than Coffee.It’s a Ritual.

Carefully sourced beans, roasted in small batches with precision, then slowly steeped and served with care. Every cup is a quiet pause worth making room for.

Explore Our CoffeeDiscover Our Story

01Our Philosophy

Good coffeeis slow work.

We started with a simple belief: the best cup begins long before the grinder. It begins with soil, altitude and the hands that pick each cherry at its ripest.

From there, our job is to listen. We source in small lots, roast to reveal what a coffee already is, and brew with the patience it deserves. Cold brew, steeped for hours, is our love letter to that patience.

  1. 01Craftsmanship

    Every batch is roasted by hand and tasted before it leaves the roastery. If a roast isn't right, it doesn't go out.

  2. 02Traceability

    We buy from partners who can tell us where, when and by whom a coffee was grown, and we pass that story on to you.

  3. 03Community

    A café is a shared table. We brew for regulars, neighbours and first-timers alike, and keep the door open for conversation.

Barista pouring hot water from a gooseneck kettle into a glass pour-over brewer
Cupping session with ground coffee, whole beans and a cup of black coffee on a wooden board

Fig. 01 — Weekly cupping

02The Collection

Roasted this week,for your ritual.

Three coffees, each roasted to its own profile. Whole bean, packed within 48 hours of roasting, ready for your grinder, your kettle or your overnight steep.

  • Single Origin

    Gayo Highlands

    Aceh, Sumatra · Washed

    • Cacao nib
    • Brown sugar
    • Red apple
    Roast level: Light–Medium
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  • House Blend

    Sore Hari

    Java & Flores · Washed · Natural

    • Milk chocolate
    • Hazelnut
    • Caramel
    Roast level: Medium
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  • Espresso Blend

    Malam

    Sumatra & Toraja · Wet-hulled · Washed

    • Dark chocolate
    • Molasses
    • Clove
    Roast level: Medium–Dark
    Shop

03The Roastery

RoastedWith Intention.

Close-up of freshly roasted coffee beans
Roasting is where a coffee’s potential is either revealed or lost. We roast in small batches so we can taste, adjust and taste again, chasing sweetness and clarity rather than a uniform dark.
  1. 01

    Green selection

    Samples from each lot are sample-roasted and cupped blind. Only coffees that are clean, sweet and distinctive make the cut.

  2. 02

    Roast profiling

    We build a profile per coffee, adjusting heat and airflow so its sweetness develops fully without masking the origin.

  3. 03

    Quality control

    Every batch is logged, colour-checked and cupped the next morning. A batch that drifts from its profile doesn't ship.

  4. 04

    Rest & release

    Beans rest to degas before packing, so they reach you at their sweet spot, whether for espresso, filter or cold brew.

Illustrative roast profileTime →
DRYINGMAILLARDDEVELOPMENTFirst crack

04The Café

A room built forlingering.

A bright café interior with long communal tables and hanging plants
01Long tables, daylight, and nowhere you need to be.

Our café is an extension of the roastery: the same people, the same beans, the same care. Watch your pour-over bloom at the bar, ask the barista what’s tasting best this week, or settle in with a cold brew and a book.

No rush. Refills of conversation are always free.

Coffee bar with an espresso machine, grinders and shelves of ceramic cups
02The brew bar, where every order is made to taste.
A single espresso with golden crema in a small glass cup
03Espresso, pulled to order.
Friends holding cups of latte together over a table
04Made for sharing.
Leafy café seating area with plants and soft daylight
05The garden corner, at its best on slow mornings.

“We don’t want you to grab a coffee. We want you to have one.”

— The Kopi ColdBrew team

05From Farm to Cup

Four hands,one cup.

Every cup carries the work of many people. Here’s the path a bean travels before it reaches you.
  1. Stage 01

    Sourcing

    Seasonal lots from growers and partners we can trace, chosen at the cupping table for sweetness and clarity.

  2. Stage 02

    Roasting

    Small batches, individual profiles, and a cupping the morning after to make sure each roast tastes as intended.

  3. Stage 03

    Brewing

    Measured doses, filtered water and patient extraction, from a 30-second espresso to an overnight cold steep.

  4. Stage 04

    Enjoying

    The last step is yours: at our bar, at your desk or on a slow Sunday. This is the part we do it all for.

06Wholesale & Partnerships

Pour our coffeein your space.

We roast for businesses that care about what’s in the cup. Tell us about your menu, volume and equipment, and we’ll build a coffee program around it.
  • Wholesale roasting
  • Reliable coffee supply
  • Barista training
  • Custom blend development
Partner With Us

  • Cafés

    House espresso and rotating filter coffees, with dial-in support for your bar.

  • Restaurants

    After-dinner espresso and cold brew service that matches the care in your kitchen.

  • Hotels

    In-room, lobby and breakfast coffee programs, designed around your guests.

  • Offices

    Fresh beans on a schedule, so the team coffee is something to look forward to.

07Visit Us

Come by,stay a while.

Sample details — replace before launch
Warmly lit café counter with a large illuminated sign

Address

Jalan Contoh No. 12
Jakarta Selatan, Indonesia

Opening hours

Monday – Friday
07:00 – 18:00
Saturday
08:00 – 19:00
Sunday
08:00 – 16:00

Contact

+62 21 0000 0000 [email protected]
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