Coffee, considered differently.

+62 361 220 118 hello@northcoffee.co

Notes

Journal

What we are roasting, brewing and arguing about this season.

The morning pour, slowed down

The morning pour, slowed down

Why we pour in three stages and what changes when you wait.

Inside the roastery: two mornings a week

Inside the roastery: two mornings a week

A look at the drum, the log book and the reason we stay small.

How we taste, and why you can join

How we taste, and why you can join

Cupping is open to anyone on the first Saturday of the month.