9 February 2026 / Menu
40 coffees, one menu
Running a menu this size means constant rotation. Here is how we decide what stays and what gets retired each season.
Forty-plus coffees sounds like a flex until you have to brew them. A board that size only works if something is always leaving. Harvests end. Lots run out. A guest favourite from last month can taste tired once the bag has been open too long.
So the menu is not a monument. It is a rotation with a few constants — Balinese washed, a house espresso, a couple of filters that earn their place week after week.
What stays
A coffee stays if the bar still wants to drink it on a slow Tuesday, not only when a new guest asks for “the famous one”. Consistency matters more than novelty: if we cannot keep the shot stable from open to close, it does not deserve a permanent line.
Milk drinks need a different kind of staying power. A bean that sings as a pour-over can disappear under steamed milk. We keep separate notes for espresso, filter, and milk, and we retire a coffee from one format even if it still works in another.
What gets retired
When a lot is gone, it is gone. We do not stretch a dying bag to keep a name on the board. Seasonal Balinese arrivals come off when the next harvest is better, not when we feel like a redesign.
If you fell for a coffee last visit and cannot find it, ask. Often there is a sibling lot — same farm, different process — or we can tell you when the next sacks are due.