Coffee from the terrace · 001 / 07

We roast what the terrace gives us — 1,350 metres above Bandung, seven degrees cooler than the city. Thirty-two farmers, one long season of cloud.

Altitude1,350 m
VarietalArabica · Typica
HarvestApr — Aug
Scroll002
Mountain terrace at dawn with morning mist over Bandung hillside

“The mist comes down before the sun. The beans we roast run darker on mornings like this — coffee needs the cold to find itself.”

— Reza · Head Roaster · 04.47 WIB
Temp · 14°CHumidity · 94%Wind · 2 km/h NE

The terrace came before the roastery. Coffee has been drying here since 1978, when it was still just a family’s side crop.

Forty-one years later, in 2019, we turned the drying shed into a Probat L12 roaster and opened one door. We weren’t looking for a name. We simply stopped selling our coffee to the mills and started keeping it — so that we could roast it properly, so that we could read the volcanic soil before an industrial machine erased it.

We didn’t grow. We learned to pay attention. Twenty kilos per batch. Three batches per day. Seventy-four days a year we don’t roast at all, because the fog is too thick and the coffee can’t be read properly.

Chapter 01 · The TerraceRead · 4 min
This season · Edition 47

This week’s lot.

15 Apr — 22 Apr 2026
Green coffee beans, Lot 047 Palasari natural process
Lot#047 · Palasari
Altitude1,480 m
ProcessNatural

Palasari
Natural

From Pak Dedi and seven families on the northern face of Palasari. Twenty-one days on raised bamboo beds. We waited four months for this harvest.

Dark chocolateRipe plumBlack teaBrown sugar finish
Order 200 g · Rp 185K→

Everything we’ve ever roasted.

2019 — 2026
426 batches · 8.52 tonnes
2019The roastery opens. Probat L12 installed on the terrace. First 40 kg roasted.
N°001Gn. Palasari Washed
N°002Kintamani Natural
N°003Gayo Wine
2020Pandemic year — we stopped serving coffee, started shipping it. Subscription launches.
N°014Aceh Tengah
N°017Toraja Sapan
N°021Bali Kintamani N°2
2021Added the Lembang drying terrace. Partnership with 24 farmers across West Java.
N°038Malabar Honey
N°044Java Preanger
N°051Palasari Late Harvest
2022First coffee school cohort — eight students, nine weeks. The terrace teaches more than we do.
N°062Bener Meriah
N°068Toba Lintong
N°075Flores Bajawa
2023We stop roasting for 74 days. The fog is too thick. The beans are not ready. Fewer batches, better ones.
N°091Mt. Batur Natural
N°098Solok Radjo
N°104Gayo Mandheling
2024Print journal launches — Chapter 01: The Terrace. 800 copies. Sell out in eleven days.
N°124Lintong Nihuta
N°131Kerinci Honey
N°138Preanger Washed
2025Jakarta pop-up runs four weeks. We don't open a second location — the terrace only exists once.
N°157Palasari Anaerobic
N°162Toraja Benteng
N°169Gayo Peaberry
2026Chapter 07 begins: the thousand-metre climb to Kintamani. On-going.
N°192Palasari #047
N°195Kintamani Wayan N°3
N°198Gayo Lingge
Origins · 06 active

Indonesia, north
to south.

Updated · 18 Apr
West Java001
Natural · 1,480 m

Palasari

Dark chocolate, ripe plum, black tea

7 farmersView →
West Java002
Honey · 1,350 m

Malabar

Brown sugar, roasted hazelnut, winter pear

4 farmersView →
Aceh003
Wet Hulled · 1,620 m

Gayo Lingge

Cedar, dark cacao, clove, long finish

12 farmersView →
Bali004
Natural · 1,510 m

Kintamani

Orange peel, milk chocolate, honey

5 farmersView →
North Sumatra005
Wet Hulled · 1,430 m

Lintong Nihuta

Tobacco, dark molasses, earthy depth

9 farmersView →
East Java006
Washed · 1,280 m

Preanger

Jasmine, lemon zest, tea-like body

3 farmersView →
Visit · The terrace is open every morning

Dago, north Bandung.

Address
Jl. Ir. H. Djuanda 432
Dago, Bandung 40135
Hours
Tuesday — Sunday · 7 AM — 8 PM
Monday · closed
Phone
+62 22 2502 7410
Transit
18 min from city centre
Route to the terrace→