20August 2026
Craft
The morning pour, slowed down
Why we pour in three stages and what changes when you wait.
Single origin · Small batch
Coffee, considered differently.
We roast in small batches twice a week, three streets from the counter where you drink it. Nothing travels far, nothing sits still.
- Ethiopia Guji — washed
- Colombia Huila — honey
- North House Blend
- Brew kit & filters
- Seasonal decaf
Roasted weekly
Bagged within 48 hours of roasting
Free delivery
On orders over Rp 300.000
Shipped in 1–2 days
Island-wide courier, tracked
NORTH
Our story
North began as one drum, one counter and a stubborn idea about freshness.
We opened in 2019 with a twelve kilogram drum and a rule that no bag leaves the shelf more than three weeks after roasting. That rule has shaped everything since — how much we buy, how often we roast, how many counters we are willing to run.
Our green coffee comes from six producers we buy from season after season. Prices are agreed before harvest and paid in full on arrival, which is neither complicated nor generous, only the way it should work.
The roastery in Kerobokan is open on cupping mornings. If you want to know what we taste for, the fastest way is to sit at the table.
Once a month