A roastery built around one rule
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.
Visit usCupping mornings
Twelve seats, first Saturday of the month, nine o'clock at the roastery. No experience needed — you taste what we taste and leave with whatever is on the table.
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.
