Sari Dewanti
Co-founder & Green Buyer
Grew up between Ubud and Miami and spends two months a year on the ground in the Indonesian highlands, buying every lot in person and keeping the supply line honest.
Our story
From a volcano in Bali to a bar in Wynwood
Bali Espresso Coffee Company was founded in 2021 by a team of former industrial designers who thought specialty coffee deserved less theater and more craft.
The idea started, as good ones often do, with frustration. One of our founders grew up between Ubud and Miami; another spent a decade designing industrial equipment. Both kept buying specialty coffee that promised the world on the label and delivered inconsistency in the cup. Great one week, flat the next. The problem was not the coffee. It was the process.
So in 2021 they built a roastery in Miami’s Wynwood Arts District designed like a precision workshop: a closed-loop Loring roaster, bean-probe sensors on every batch, and a cupping bench with veto power. Source extraordinary Indonesian coffee direct, then remove every variable between farm and cup that cannot be measured and repeated.
Why Indonesia
Three islands, three cups
We roast what we have a real relationship with: the clean, cherry-bright washed coffee of Kintamani in Bali, the heavy, maple-forward wet-hulled Toraja of Sulawesi, and the loud, fruit-driven anaerobic Mandailing of Sumatra.
Twice a year we stand in the rows where it grows, cup at the washing stations and commit the lots by hand. Direct sourcing is a set of relationships and a standing plane ticket.
The people
Who roasts your coffee
Ketut Wirawan
Head Roaster
A former industrial designer who treats a roast curve like a spec sheet. He rewrote our Loring profiles from scratch and cups every batch before it ships.
Marcus Vidal
Wholesale Lead
Runs every new café onboarding - dialing in your espresso on your machine and your water, then leaving a recipe card and coming back to re-dial as the beans settle.
What we stand on
Three commitments
We are bigger than we were, supplying cafés and restaurants across South Florida alongside our subscription and retail. The discipline is the same as day one: measure everything, cup everything, and put the roast date on the seal so anyone can hold us to it.
Sourced direct
We buy every lot in person, twice a year on the ground in the Indonesian highlands, and pay well above the commodity price so our partners can focus on quality.
Roasted to order
Nothing sits in a warehouse. We roast against demand and ship within 48 hours, with the roast date stamped on every seal so freshness is a fact, not a claim.
Measured, not guessed
Every profile is data-backed and every batch is cupped before it ships. If an extraction drifts off target, the batch is pulled. No filler, no exceptions.
Come say hello
Visit the roastery
The Wynwood tasting room is open by appointment during roast week. Mention a pickup in your message and we'll set a bag aside.
