Exploring Indonesia through coffee
What if the best way to understand Indonesian coffee wasn’t by memorising tasting notes, but by tasting the ingredients that have surrounded us all along?
That question inspired our latest workshop, created in collaboration with The Kul Kul Farms and their restaurant, Taani. For the first time, we brought together coffee, food, and nature in one immersive experience. Inviting our guests to explore Indonesian coffee through the flavours of Indonesia
The day began with a warm introduction as we welcomed participants from all over the world. From expats that’s been here for years, and a first time visitor to Bali that just came from the airport. Each person had arrived in Bali for a different reason, but everyone shared the same excitement to learn more about coffee. It didn’t take long before strangers became a group of coffee enthusiasts, ready to spend the day learning together
Our journey started with a garden walk, guided by their head gardener. Wandering through rows of seasonal fruits, vegetables, herbs, and edible plants, participants were encouraged to touch, smell, and taste the ingredients growing around them. It was a gentle reminder that flavour doesn’t begin in the cup, it begins in the soil
From the gardens, we made our way into the Bamboo Dome for a presentation on Indonesian coffee and its classic processing methods, led by Shayla. What followed was one of our favourite moments of the day. Before the presentation had even reached Q&A, questions were already flowing. Some were simple: “How does this process change the taste?” Others took a philosophical angle about sustainability, farming practices, and the future of Indonesian coffee
The learning continued with a guided cupping led by our roaster, Nadia, featuring our latest selection of Indonesian coffees. We cupped:
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Bali Kintamani (natural)
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Bali Mangku Weka (tropical natural)
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Natcha West Java Lot 02 (carbonic maceration)
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Natcha West Java Lot 08 (carbonic maceration)
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Java Halu West Java (natural)
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Ribang Gayo (natural)
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Central Java Liberica (experimental)
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Sumatra Simalem (anaerobic)
This was where the pieces began to come together. Participants could finally taste how different processing methods translated into flavour, gaining a deeper appreciation for the countless decisions made by farmers and producers long before coffee reaches the roastery
To close the workshop, we invited everyone into one of our favourite conversations: sensory
The way we describe flavour is never universal. It’s shaped by where we grow up, what we eat, and the ingredients we’re familiar with. A tasting note like jackfruit may instantly make sense to someone from Southeast Asia, while blueberries or stone fruits might be easier references for someone from a temperate climate. Neither is more correct, they’re simply reflections of our own experiences
That’s why we designed our final sensory exercise around local ingredients. We laid out fresh and dried fruits, homemade jams, granolas, herbs, and other familiar flavours, encouraging participants to compare them with the brewed coffees. By exploring the same ingredient in different textures and intensities, they discovered new ways of identifying flavours and building confidence in their own palate
More than anything, we wanted everyone to leave feeling empowered. Coffee tasting isn’t about finding the “right” answer, it’s about building your own sensory library and learning to trust what you taste
By the end of the day, that’s exactly what we saw. New conversations had formed, confidence had grown, and Indonesian coffee had become a little more familiar one local flavour at a time