Last Friday at our Tanamera Coffee Pasaraya Blok M store, we hosted an intimate Media Day session — welcoming a curated group of media partners to connect, converse, and experience what we’ve been preparing behind the scenes.

We would like to extend our sincere appreciation to all media for taking the time to join us, for great conversations, and for covering the session.

Marketeers : https://www.marketeers.com/tawarkan-konsep-baru-tanamera-coffee-rilis-draft-coffee-dengan-3-varian/

Media Indonesia : https://mediaindonesia.com/kuliner/860478/inovasi-produk-coffee-ini-disajikan--kurang-dari-10-detik

Viva : https://lifestyle.viva.co.id/kuliner/7905-keistimewaan-draft-coffee-inovasi-kopi-cepat-tanpa-gula-tapi-rasa-tetap-smooth

Medcom.id : https://www.medcom.id/gaya/kuliner/nbw51qDK-tren-kopi-cepat-saji-makin-diminati-anak-muda

Hops.id : https://www.hops.id/viral/29416722104/kenalan-dengan-draft-coffee-kopi-keran-yang-lagi-tren-mirip-minuman-tap-di-bar-bikinnya-cuma-10-detik

Marketing.co.id :

https://marketing.co.id/tawarkan-konsep-baru-tanamera-coffee-rilis-draft-coffee-dengan-3-varian/

Warta Ekonomi : https://wartaekonomi.co.id/read601172/industri-kopi-terus-menggeliat-kini-ada-inovasi-penyajian-cepat-draft-coffee

Suaracom : https://www.suara.com/lifestyle/2026/02/14/084605/10-detik-jadi-gebrakan-draft-coffee-tanamera-kopi-ngebut-rasa-nusantara

VOI : https://voi.id/lifestyle/558598/menikmati-kopi-draft-di-tengah-kesibukan-jakarta-cepat-segar-dan-tanpa-es

Kontan : https://lifestyle.kontan.co.id/news/tanamera-coffee-kembangkan-sistem-draft-sajikan-kopi-kurang-dari-10-detik?_ga=2.101316097.1873046850.1770197201-373513372.1770197201

Bisnis Trust : https://www.bisnistrust.com/2026/02/inovasi-draft-coffee-tanamera-coffee.html

Mimbar Nusantara : https://mimbarnusantara.com/ekonomi/44950/misi-tanamera-coffee-promosikan-kopi-nusantara-ke-dunia/

The afternoon unfolded as an open and engaging dialogue. Guests experienced the concept firsthand, explored the process, and shared insights on how Indonesian specialty coffee continues to evolve in today’s fast-paced environment.

Beyond the presentation itself, the gathering reflected something more meaningful — a shared appreciation for innovation that remains grounded in origin.

Thank you once again for being part of this moment. We look forward to continuing the conversation and shaping the future of Indonesian coffee together.

Click here to read the full article on Newsweek

Founded in 2013, Tanamera Coffee’s mission is to bring Indonesian specialty coffee to the world stage. Spanning retail, export and B2B supply, the company’s diversified operation is built on direct farmer relationships and a “crop-to-cup” ethos that protects quality at every stages.

Indonesian coffee is renowned for its depth and character; full-bodied, complex and often smooth and fruit-forward. Tanamera’s master roasters develop each coffee to highlight natural sweetness, structure and balance.

“We have full control, from coffee cherry processing through to roasting.”

DINI ARYANI CRIDDLE, FOUNDER, TANAMERA COFFEE INDONESIA

The company incorporates a café and events division and a dedicated B2B arm; the latter serves over 350 clients across 1,000 outlets, including Hyatt, Four Seasons and Marriott Bonvoy. On the retail side, the group plans to continue opening more outlets.



Grower partnerships support producers through funding, training and on-farm processing strengthening community wellbeing. By managing each stage, Tanamera delivers consistent quality that has earned international recognition and fueled expansion creating opportunities for like-minded investors.

A string of mountains runs across Bali, giant calderas and towering volcanoes, giving the island its rugged highland centre. As one ascends to these peaks, the altitude rises and temperatures drop, and just at a certain sweet spot up the mountains, Bali coffee trees find their home.

On the slopes that climb towards the Batur Caldera of Kintamani, one will find Desa Manikliyu, an agriculture village overgrowing with oranges. Deep within this maze of orchards is where Tanamera Indonesia harvests, selects and processes their specialty coffee beans from Bali.

“The quality of coffee is determined from the moment the cherry is harvested,” explains Tanamera’s Master Roaster and Director, John Lee. “That’s why we are involved in every step of the process, from crop to cup.” It is this philosophy that has John on the road for at least a third of the year, tasked to quality control all of Tanamera’s partner farms across Indonesia, from Aceh to Tanah Toraja to Papua.

Founded in 2013 by Indonesian businesswomen, Dini Aryani Criddle, the vision for starting Tanamera was to uplift the reputation of Indonesian coffee. She was dismayed by how low the quality of Indonesian-produced coffee was, despite being the world’s second biggest coffee exporter, and being blessed with all the right ingredients to grow a spectacular crop.

Meaning ‘red earth’, an homage to the country’s fertile soils, Tanamera’s mission is clear: to realise the true potential of Indonesian specialty coffee, and help each coffee producing region to develop its own identity to international recognition. This requires development at the very roots of the industry, on the farms and with the farmers, just as they do here in Bali.

“Our biggest challenge is changing the mindset of local Bali coffee farmers,” explains John. “There is still a mindset of quantity over quality.” This is of course an ingrained symptom of Indonesia’s mass commodity coffee industry, also culpable for Indonesia’s poor coffee reputation in the past. John works directly with the farmers, educating them on when to harvest, spotting ripeness, how to process and preserve, and significantly, fostering patience to secure a higher quality for a better price.

John explains that with commercial-grade coffee, cherries are often ripped off branch-by-branch, whilst specialty coffee requires careful selection and picking. In the beginning of their operations, many beans were rejected from partner farms in the area, requiring further education.

One of the earliest adopters was Wayan Nengah, the head of the farming cooperative in Manikliyu Village, where around 100 separate farms are found. He has worked with Tanamera for eight years now, managing the brand’s own processing site deep in these Kintamani valleys. This is where the high-grade arabica beans, once selected (i.e. approved) by Tanamera, go through a fully washed process. This involves floating, pulping, water, two-day fermentation, final washing in pure mountain spring waters before a series of drying.

The result is a rich and flavourful arabica coffee, known for its citrusy, chocolatey notes, with a hint of caramel. This unique profile is owing to the volcanic soil, and perhaps the orange groves interspersed between the coffee trees. These are the rich characteristics that regional beans bring, if cultivated well. Each region displaying their own unique notes: Aceh Gayo’s full-body and bitter characteristics, or Toraja’s spice, herbs and more floral attributes.

Tanamera is considered quite a boutique producer, with their Kintamani farms producing a yield of only 20-30 tons of beans a harvest – with only a single harvest time per year. This is the trade-off when being highly selective and producing specialty coffee.

Their efforts have not been in vain. The brand has earned over 51 international awards for their specialty Indonesian coffee, and have been instrumental in raising the profile and farmer capacity of individual regions. Tanamera’s Kintamani coffee beans score on average between 83 or 84, officially recognising it a ‘specialty coffee’, along with other regions covered by the brand.

With a store in Singapore, Tanamera reaches an international market of discerning drinkers. But an equal measure of success has been the mindset shift domestically, where Indonesian consumers are proud to drink, source and serve homegrown beans.

“Indonesia is in the ‘Third Wave’ of coffee, close to entering the ‘Fourth Wave’, I believe,” shares John, referring to the evolution of coffee culture and adoption in regions. The third wave is described as an embrace of artisan roasters defined by the ‘craft’, with consumers having a higher expectation of their served cup. The Fourth Wave, gets more technical, and sees in-house roasters as a common feature for cafés, as one might find in Japan.

Of course, ensuring the quality of coffee beans is just the first part of the process; the next is the art of roasting. Here in Bali, Tanamera does this in their outlet on Sunset Road, where visitors can taste their specialty coffee straight from source, as well as explore a full dining menu and other products by this homegrown brand.

Used by five-star resorts, restaurants, cafés across Indonesia, you can taste their Kintamani or other Indonesian specialty coffees at the Tanamera Sunset Road outlet, or head to their website to purchase and find out more.



Source :

NOW! Bali (nowbali.co.id)

Motivated by a vision to elevate Indonesia’s coffee scene, Dini Criddle founded Tanamera Coffee in 2013. In this exclusive interview, she reveals the meticulous process and unwavering commitment to quality in offering exceptional specialty coffees that have earned the brand international acclaim, including its promising future in the international market.

Q: Can you tell us about the journey that led you to create Tanamera Coffee?

A: Growing up in Indonesia, coffee was always around me. But in Australia, I saw a thriving coffee scene, fuelled with high-quality beans. It felt like a missed opportunity for Indonesia, which was home to some of the world’s best plantations. I envisioned Tanamera Coffee as a symbol of the lava flowing from the volcanoes, enriching the red land – the name was derived from Indonesian word for land (tanah) and red (merah).

Q: Tanamera Coffee has garnered numerous international awards. Can you share some insights into how you built a brand that consistently delivers quality and stands out in a competitive market?

A: Our core values are passion and quality. So we start from the beginning, partnering with farmers, ensuring meticulous care for their crops, hand-picking only the ripest cherries and then processing them with daily oversight for weeks. Back at the roastery, we have experts that use cutting-edge tech to unlock each bean’s unique flavour profile. This consistency makes us constantly innovate to keep our award-winning coffee exciting.

Q: Your vision for Tanamera Coffee includes expanding internationally. What strategies have you employed to achieve this, and what obstacles have you encountered along the way?

A: The Indonesian archipelago offers a wide range of flavours, with notes of chocolate, caramel, citrus and many more – a fact that the international market is often unaware of. While maintaining our core brand values, we have to adapt our offerings to the local preferences of different markets. We have encountered obstacles such as navigating different regulatory environments, facing the high fixed cost of Singapore, and overcoming preconceived notions about Indonesian coffee.

Q: Could you elaborate on the importance of maintaining close relationships with coffee farmers and the impact your initiatives, such as the farm processing model, have had on their livelihoods?

A: It is vital; we see farmers not just as suppliers, but as valuable partners in our journey to bring out the best in Indonesia’s exceptional coffee. This shared vision of success is the driving force behind everything we do. Initiatives such as our on-farm processing model are a testament to this commitment. We provide capital, training, resources and facilities, helping to improve the health and wealth of the farmer community. By empowering farmers with the tools and knowledge they need, we ensure a sustainable future for both their livelihoods and the quality of our coffee.

Q: In what ways does Tanamera Coffee differentiate itself from other coffee chains, particularly in terms of sourcing, processing and roasting beans?

A: Unlike many chains that offer generic blends, we specialise in single-origin beans from various renowned regions of the archipelago, allowing coffee lovers to experience the unique flavour profiles of Sumatra, Bali, Java, Sulawesi and beyond. Tanamera Coffee is truly crop to cup; we are fully immersed in the day-to-day operations, and since winning the Champion International Roaster in Melbourne twice, we have focused on enhancing both the quality and quantity of specialty coffee. Additionally, our rapidly growing wholesale business supplies our specialty coffees to different industries, including hotels, restaurants and cafes.

Q: As a leader, how do you foster motivation and collaboration within your team, especially considering the demanding nature of the coffee business?

A: We do that through growth opportunities, open communication and a focus on work-life balance. Offering competitive benefits and celebrating wellbeing helps create a happy, healthy team. We encourage leaders to explore Indonesian coffee heritage, attend cupping sessions and understand our farmers’ dedication, fostering a shared purpose. Recognising individual achievements and collective efforts is also key to maintaining a motivated team.

Q: Looking ahead, what are your aspirations for Tanamera Coffee, both domestically and internationally, and how do you plan to achieve them?

A: We plan to expand our footprint across Southeast Asia, particularly in Indonesia, Singapore and Malaysia. We are also assessing other markets for potential expansion, though our immediate focus remains on strengthening our presence in these three countries. We will continue to launch new cafés in strategic locations, showcasing the diversity of Indonesian specialty coffee. For our wholesale business, we aim to grow in each country we operate and pursue export opportunities. Our journey is about sharing our passion for Indonesian specialty coffee, cup by cup.

Tanamera Coffee’s journey began with Founder & CEO Dini Criddle’s dream to make Indonesia famous for its specialty coffee. Founded in 2013, Tanamera Coffee opened its first small café and roastery in Thamrin City Office Park, Jakarta. This café was unique, featuring a coffee roaster inside and a set up where baristas and roasters interacted directly with customers, explaining the intricacies of each coffee served. The mission has always been to bring out the very best that Indonesia has to offer. Like the red volcanic soil from which the name is derived, the archipelago boasts rich, fertile soils perfect for growing specialty coffee.

At the heart of Tanamera Coffee’s identity is an unwavering commitment to quality. The roastery meticulously sources its specialty coffee beans through direct collaboration with local farmers, ensuring the very best in specialty coffee. This approach promotes sustainable cultivation methods, providing for the health and financial wellbeing of the entire farming community. By fostering these direct relationships, Tanamera Coffee guarantees the finest beans while supporting the livelihoods of Indonesian farming communities.

Director and Master Roaster John Lee is at the forefront of these efforts, dedicating around four months each year to travel and source specialty-grade Arabica beans directly from farmers. These farmers often

operate small plots in remote, hard-to reach areas, but this meticulous sourcing process ensures that Tanamera Coffee obtains unique and distinctive flavours. The journey from crop to cup involves Tanamera Coffee being present at every step: planting, maintaining, cherry-picking, processing, roasting and brewing. This hands-on approach guarantees the highest quality and consistency for every batch of coffee.

Tanamera Coffee embraces Indonesia’s cultural diversity, spanning across an archipelago of 17,000 islands with a sevenhour flight from one side to the other. This vastness results in distinct coffees and cultural norms, reflected in Tanamera’s specialty single origins and blends. From the bold Sumatra Mandheling to the bright Java Preanger, each cup tells a unique story. Whether it’s a traditional pour-over or an espresso shot from a top-end Slayer machine, Tanamera delivers a sensory journey like no other.

Indonesian coffees are renowned for their wide variety of flavours, offering a rich and complex tasting experience. Tanamera’s coffees are no exception, showcasing fullbodied, intense, smooth, sweet and syrupy profiles. The tasting notes span chocolate, caramel, hazelnut, blackberry jam, tobacco, spicy, herbaceous and citrus flavours. This diverse range highlights the exciting and delicious potential of Indonesian coffee.

Tanamera Coffee’s dedication to quality and innovation has earned it international acclaim. Since its inception in 2013, Tanamera Coffee has participated in the Melbourne International Coffee Expo, winning the Champion International Roaster Award in 2015 and 2016, triumphing over 800 entries worldwide. To date, Tanamera’s coffee beans have won 51 awards. In 2018, the company began working closely with local farmers, providing education and improving coffee processing facilities. The following year, Tanamera Coffee shipped its first batch of Indonesian Arabica Specialty Green Beans to Moscow, Russia. In 2020, under the direction of Director and Singapore CEO, Ronald Liong, the first international outlet opened in Singapore. The growth continued in 2021 with new outlets, including a new headquarters and roastery in Seminyak, Bali. In 2022, Tanamera Coffee opened additional outlets in Singapore and the first outlet in Manado, Sulawesi. By 2023, Tanamera Coffee had become the official coffee partner for major events, continuing its expansion with new outlets in Surabaya, Singapore and Malaysia.

Beyond delivering exceptional coffee, Tanamera Coffee is deeply committed to environmental sustainability. The brand follows key principles of waste management: Reduce, Reuse and Recycle. By implementing eco-friendly practices throughout its supply chain, from ethical sourcing to responsible packaging, Tanamera Coffee minimises its ecological footprint. Tanamera also collaborates with skincare specialist Sensatia Botanicals to create a body scrub using used coffee grounds and offers 100 percent home-compostable, Nespresso-compatible coffee capsules.

Fair trade and sustainability are the core values of Tanamera Coffee. The company believes that high-quality coffee starts with the environment and the farmers who cultivate it. The brand works closely with farmers to provide fair deals and better prices while also offering education on international specialty coffee standards. This collaborative approach improves both the quality and quantity of coffee produced and enhances the financial well-being of the farmers. Furthermore, Tanamera Coffee constantly researches and implements new farming practices to increase efficiency and sustainability, ensuring the long-term viability of coffee production for future generations.

Beyond its commitment to farmers, Tanamera Coffee also focuses on the welfare and development of its growing team. From front-of-house staff to the roastery team, the company values good communication, welfare, and diversity. This inclusive approach fosters a positive work environment and contributes to the brand’s success.

Tanamera Coffee

In the world of coffee, few countries boast a heritage as rich and storied as Indonesia’s, an archipelago home to 17,000 islands and diverse coffeegrowing regions. While being a major coffee producer, Indonesia is lesser known for its speciality coffee. Recognising this, Dini Aryani Criddle, founder and CEO of Tanamera Coffee, saw an opportunity to elevate Indonesian coffee to international fame. Tanamera Coffee was born as a testament to Criddle’s vision of showcasing Indonesia’s unique coffee flavours and traditions to the world.

The roast of the matter

It sources its speciality coffee beans directly from local growers, ensuring quality while supporting the livelihoods of Indonesian farming communities. Whether savoured in a traditional pour-over or as a rich espresso shot from a top-end Slayer machine, the brand’s exquisite blends and single-origin coffees transport coffee lovers to the lush hills and fertile valleys of Indonesia. From the bold, earthy Sumatra Mandheling to the bright, floral Java Preanger, each cup is a sensory journey through the country’s coffee landscape.



Sustainability at its core

Beyond its exceptional coffee, Tanamera Coffee is committed to environmental sustainability. Its eco-friendly ethos permeates every stage of its supply chain, from ethical sourcing to responsible packaging. This is evident in innovative products like 100% home-compostable, Nespresso-compatible coffee capsules, which provides a convenient and sustainable way to enjoy speciality coffee. The brand’s unique partnership with Indonesian skincare specialist Sensatia to create a body scrub using used coffee grounds not only reduces waste, but also highlights the potential for creative and sustainable solutions in the coffee industry. Tanamera Coffee has achieved international acclaim for its Indonesian speciality coffee, winning numerous awards. With a growing presence of nearly 40 outlets in Southeast Asia across Singapore, Indonesia and now Malaysia, the brand has delighted coffee lovers all over the world with its exquisite blends and authentic Indonesian flavours.