Seniman· Ubud
Seniman · Coffee StudioEst. MMVIII · Ubud, Bali27°C · light rain
Coffee, crafted slow

A studio
for Indonesian
coffee.

made
slowly

Every bean has a story — farmer, altitude, processing, hand. We roast on-site in Ubud, brew on hand-carved stools, and serve at the pace of the village.

On the roster14 origins
Since2008
Altitude650 masl
Serves / day200 cups
Kebun — the garden

Fourteen origins, one archipelago.

Indonesia grows coffee on nine major islands. We roast from six of them this season. Each tile is a grower’s note in the cup.

01 · Sumatra
Gayo · Aceh
Wet hulled
Earthy body, cedar, dark chocolate.
02 · Java
Jampit Estate · Ijen
Washed arabica
Bright citrus, almond, tea finish.
03 · Bali
Kintamani Highlands
Honey process
Orange peel, hibiscus, light body.
04 · Flores
Bajawa · Ngada
Natural process
Wild berry, caramel, tobacco.
05 · Sulawesi
Toraja · Sapan
Wet hulled
Spice, molasses, long finish.
06 · Papua
Wamena Valley
Washed organic
Apricot, honey, silky mouthfeel.
Kursi Seniman — the ritual

Sit on the stool. Watch the brew.

Each of our brew bar stools was carved by a local woodworker. You sit at barista height. You watch every move. You taste as it pours.

  1. 1

    Choose a bean

    Your barista will read you the roster. Ask for fruit, floral, earthy — we'll match it.

    ~ 3 min · conversation
  2. 2

    Sit on the stool

    We brew at your eye level. No counter between you and the water.

    barista height · 96 cm
  3. 3

    Watch the bloom

    30 g water on 15 g coffee, 45 seconds. Carbon dioxide leaves the bean. The kitchen smells like wet orange.

    45 s · bloom phase
  4. 4

    Pour in thirds

    Three pours in a spiral. Total water 240 g. Total contact 3 minutes 10 seconds.

    3 m 10 s · total
  5. 5

    Cup warm

    First sip at 70 °C — the body arrives. Last sip at 45 °C — the fruit opens up.

    15 min · unhurried
Taman — our garden

A studio, not a shop.

Senimanmeans “artist” in Indonesian. We opened in 2008 because there was no place in Ubud where you could sit on an unhurried afternoon, ask the roaster what a honey process tasted like, and get a real answer.

Eighteen years later, the roaster is still in the room. The chair you’re sitting on was made five kilometres away. The fruit skin on your saucer was dried in Kintamani last Tuesday.

Coffee as a craft — like batik, like silverwork, like woodcarving — needs to stay near the hands that make it. So we kept ours near.

— the studio
Kunjungi — come see

Find us in Ubud.

Address
Jl. Sri Wedari No. 5
Ubud, Gianyar, Bali 80571
Phone
+62 361 972 085
Email
[email protected]
Nearest
Ubud Palace · 400 m
Parking
Ample · free
Open in Maps →

Hours

Monday7:30 — 18:00
Tuesdayclosed — studio day
Wednesday7:30 — 18:00
Thursday7:30 — 18:00
Friday7:30 — 21:00
Saturday7:30 — 21:00
Sunday8:00 — 18:00
brew bar · roastery · garden