Why Book With Us?

Best Rates Guaranteed • Welcome Gifts • Exclusive Experiences • Priority Daybeds • Read More →

One Fifteen Coffee

One Fifteenth Coffee was one of the first establishments to showcase quality Indonesian coffee and introduce some of the world’s best beans to the country. Now you can find One Fifteenth in the Katamama community. To find out more about One Fifteenth’s amazing coffee, collaborative spirit and future plans, we caught up with Founder and Co-Owner of Morph Coffee Roasters Nathalia Gunawan.


- One Fifteenth Coffee was one of the first specialty coffee purveyors in Jakarta, what inspired you to start this concept?

AT: One Fifteenth Coffee opened in June 2012. The initial goal of our coffee shop was simply to serve great coffee and to have a place where we could work, meet and collaborate with the community. The shop opened up many doors for us from friendships to collaborations to partnerships. A few months after opening our shop, we started roasting our own beans with Morph Coffee.

- There are many specialty coffee offerings here in Seminyak, what makes One Fifteenth Coffee stand out?

AT: It is exciting to join the coffee community in Seminyak and to be associated with Katamama. We consider ourselves incredibly lucky to open alongside Alchemy, Canaan and within close proximity to Akademi, MoVida, Escalier, the Beach Club and PTT Family. We see our shop as a place for spontaneous conversations and an opportunity to connect with a wide spectrum of people. The community that walks through the door inspires us to bring the utmost care and quality into our coffee. We believe craft arises from repetition and practice of skills.

In Jakarta, we recently launched #115co, which pursues collaborative projects with incredible talents who share similar values and love of what they do. We are bringing this same spirit to our shop in Seminyak and are looking forward to showcase our first #115co in our more intimate setting.


- Where do you source your beans, and do you have any personal favorites?

AT: We use a collection of Arabica beans from Indonesia and around the world, which are specifically roasted for us by our coffee roaster, Morph Coffee. We are proud to showcase what local cooperatives can offer and to give our customers a different perspective by highlighting coffee from different regions around the world.

During our preparation for the World Barista Championship in 2013, we were fortunate enough to meet Pak Eko, the man behind the quality Indonesian green coffee beans. He spends a considerable amount of time educating local farmers about coffee, as well as providing libraries for their children at each plantation. This has helped the farmers produce beans of a much higher calibre and quality. Currently our specialty is a natural processed bean, named Aromanis, which is prized because its processing is very difficult in this climate. We have incorporated the Aromanis into our house blend.

- What does the shop offer besides coffee?

AT: Luckily, we are in close proximity to the talented bakers of the Potato Head Pastry Kitchen, who create fresh pastries for our customers to enjoy, and occasionally we offer a layered cake that our auntie bakes at home. Our teas are carefully sourced from plantations in Java and we just recently released our first custom tea blend, WIRA. It was inspired by Pak Wira, a family friend of 30 years, who would serve us this blend whenever we would visit his beautiful villa in West Java.

- In addition to the café, you are delivering fresh ground coffee daily to Katamama so our guests can brew their own coffee in-room with a French press. What coffee did you select for this special blend?

AT: The house blend that we crafted for Katamama guests is comprised of our favorite beans from Indonesia. We use Sumatran beans, naturally processed Java Sunda beans and semi-washed Java Sunda beans. This blend showcases the quality that Indonesian coffee plantations are able to offer. It echoes the local cuisine through its tasting notes - a balance between the sweetness of brown sugar with the acidity and aroma of tropical fruits.

- Is the coffee scene big in Jakarta and how has it changed?

AT: Coffee, like ‘kopi tubruk’ has always been a part of the tradition here in Indonesia. However, much has changed in the last few years. Many of our customers are starting to appreciate the process and craft of coffee-making. We continue to see the growing numbers of coffee shops and micro roasteries, which adds to the diversity of the industry.


- Who designed the shop’s interior? What are some of the unique features?

AT: The shop’s interior was designed by my sister and her husband. They balance practicality with simplicity and have always focused their design on quality details and materials and natural light. The casework and furniture was then built in my father’s furniture workshop. Our entire family is involved to some degree with their own unique skill set. The shop’s interior was already quite dramatic with a sloped ceiling and angled walls. The thought was to keep these surfaces white to retain light in the space and to provide areas for #115co exhibits. As the space is relatively small, half is devoted to the coffee bar while the other half provides a quaint seating area for individuals or small groups. Two tables with common benches encourage dialogue between parties, and we added some of our favorite plants to make our small, yet intimate space, even more welcoming.

- What kind of customers you expect here in Bali?

AT: Our customers span the gamut. Bali has a unique and eclectic mix of communities as well as visitors from around the world. It will be a great opportunity for us to connect, share and learn with the broader community.

- What are your plans for the future?

AT: We are continuously learning, and are now in the process of renovating our Jakarta shop, collaborating with our family and the design community to provide a space that hopefully adds value to our community. Our small team of roasters and baristas will be rotating between our shops and we hope that you will have the chance to meet them, including our Head Barista, Anggara Rizki, and Head Roaster, Doddy Samsura. In the near future, we will offer Katamama guests and visitors coffee classes and workshops such as cupping sessions and manual brewing classes.