Coffee grown in the ash of a sleeping volcano

We buy green coffee from eleven family farms on the slopes of Kintamani, Agung and Ijen, then roast it in small batches every Tuesday and Friday.

Taste the three origins Brew guides

Freshly roasted beans pouring from the roaster into the cooling tray

Why the ash matters

Long ago these mountains covered the island in grey dust. The dust became soil, the soil holds rain like a sponge, and the coffee trees that grow in it ripen slowly. Slow cherries make sweet coffee. Our whole job is to roast it gently enough that you can still taste the mountain it came from.

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Kintamani

Grown by the Suarta family above Lake Batur, between rows of oranges that give the cup its citrus.

Altitude1,450 m

ProcessWashed

RoastLight

Agung

From the eastern slope of the highest mountain in Bali, dried slowly on raised beds for twenty one days.

Altitude1,300 m

ProcessNatural

RoastMedium

Ijen

Picked on the high plateau of East Java, where sulphur miners walk past the farms at dawn.

Altitude1,700 m

ProcessHoney

RoastMedium dark

ASHFALL

KintamaniMandarin, brown sugar and cacao nibWashed250 g

Roasted for youRest the beans for five days after the roast date, then brew within a month. Keep the bag sealed and away from the sun.Ashfall Roasters, Kintamani, Bali

MandarinBrown sugarCacao nib

IDR 165k

JackfruitRed wineDark honey

IDR 180k

CloveMolassesToasted almond

IDR 175k

Twelve minutes in the drum

Every batch is fifteen kilos, roasted by hand on a cast iron drum we restored ourselves. Here is what happens between the green bean and your morning cup.

Charge

Green beans drop into a drum preheated to 200 degrees. The temperature crashes, then slowly climbs back.

Yellowing

The beans dry out, turn the colour of straw and start to smell like fresh bread.

First crack

Around minute nine you hear it, a quiet popping like popcorn. This is where the sweetness is decided.

Cool

Four minutes in the cooling tray, stirred by steel arms, so the roast stops exactly where we want it.

Rest and pack

A day of rest, then into bags with a one way valve, stamped with the roast date and shipped the same afternoon.

The shape of a good roast

This is the curve for this week's Kintamani. We log every batch and adjust the gas by hand, so the temperature rises in one long smooth line without stalling or rushing.

A flat spot means flat coffee. A spike burns the sugar. The gentle bend at the end is where the cup gets its sweetness.

Bean temperatureDrum air

Three ways to brew it at home

No scales with apps, no special water. A kettle, a timer on your phone and a little patience will do.

Gooseneck kettle pouring water into a white dripper

Pour over

15 gcoffee250 mlwater3 mintotal

Rinse the paper with hot water and pour it away.
Add medium fine coffee and pour 40 ml to bloom for 30 seconds.
Pour the rest in slow circles until 250 ml.
Let it drain, swirl the cup, then wait two minutes before you drink.

Espresso

18 gcoffee40 gin the cup28 sshot

Grind fine, like table salt that has been crushed.
Tamp level once, firmly, and lock in the handle.
Pull 40 grams in about 28 seconds.
Too sour means grind finer. Too bitter means grind coarser.

Plunger

30 gcoffee500 mlwater4 minsteep

Grind coarse, like sea salt.
Pour all the water, stir gently, put the lid on.
Wait four minutes, then break the crust and skim the foam.
Press slowly and pour everything out at once.

Find your ratio

Most people like one part coffee to sixteen parts water. Move the slider and pick a strength, and we will do the maths for your morning.

Coffee20 g

Strength

320ml water

40ml bloom

1.5cups

KintamaniAgungIjenRoasted on Tuesday

Come and drink it at the source

Our brew bar sits in the roastery itself, on the road up to Penelokan. Watch a batch come out of the drum, taste all three origins side by side and buy beans that are still warm.

Brew barDaily 08.00 to 17.00

Roasting daysTuesday and Friday

Free cuppingSaturday at 10.00

Get directions