In the heart of Jakarta, where the chaos of traffic hums and the city pulses with life, sits a haven—a place where the world slows down with each sip. Tanamera Coffee is more than just a café. It’s a sanctuary for coffee lovers, a place where the rich, earthy aroma of freshly ground beans greets you long before you step inside.
The moment you enter, the air is filled with the comforting warmth of roasted coffee, wrapping around you like an embrace. Dark, polished wood lines the interior, complemented by sleek, industrial accents—exposed brick, steel fixtures, and shelves brimming with bags of beans. There’s something raw and authentic about the space, a reflection of the café’s commitment to the origin and process of its coffee.
From Bean to Cup: A Journey Through Flavor
At Tanamera, coffee is not just a drink—it’s an experience. The café takes pride in sourcing the finest beans from the farthest corners of Indonesia. Each cup feels like a journey through the volcanic soils of Sumatra, the highlands of Java, or the misty mountains of Sulawesi. It’s an intimate exploration of the country’s rich coffee-growing heritage, meticulously roasted to bring out the full spectrum of flavors.
Their Espresso is dark and intense, hitting your palate with bold, earthy notes and a lingering hint of cacao. For those seeking something smoother, the Latte offers a perfect balance—the creamy sweetness of steamed milk blending harmoniously with the robust richness of the espresso. The craftsmanship is evident in every cup, from the velvety texture to the intricate latte art that swirls across the surface.
But Tanamera’s menu doesn’t end with coffee. The Avocado Toast, a favorite among regulars, is a work of art—slices of perfectly ripe avocado layered on crusty sourdough, topped with a drizzle of olive oil, sea salt, and a squeeze of lime. The simplicity of the dish highlights the quality of each ingredient, much like their coffee.
For a heartier option, the Chicken Parmigiana is a crowd-pleaser—tender chicken breast, breaded and fried to golden perfection, smothered in tomato sauce and melted cheese. It’s comfort food with a touch of refinement, just like everything else at Tanamera.
A Cozy Escape in the Heart of the City
The space itself is a reflection of the café’s ethos—natural, unpretentious, yet sophisticated. The dark tones of the furniture contrast beautifully with the bright, airy atmosphere that filters in through large windows, which frame the bustling streets of Jakarta outside. Yet inside, there’s a calm, a stillness, as if Tanamera exists in its own pocket of time.
You might find yourself seated at the long communal table, where strangers often exchange nods, or tucked away in a quiet corner, lost in a book or deep in conversation. The café invites both solitude and connection—a rare balance that only adds to its charm.
As you take in the ambiance, your gaze drifts to the gleaming coffee machines behind the bar, where baristas work with quiet precision. There’s an artistry to their movements, each one focused and deliberate, like a choreographed dance. They treat each order with the same level of care, whether it’s a simple espresso or a more intricate pour-over.
Service with Passion and Purpose
The staff at Tanamera Coffee aren’t just employees—they’re ambassadors of the café’s philosophy. Their knowledge of the beans, the roasting process, and the brewing techniques is evident in every conversation. Ask them about the single-origin coffee you’re drinking, and they’ll tell you about the farmer who grew it, the altitude it was cultivated at, and how it was roasted to perfection.
A barista places a Flat White in front of you, his hands steady as he explains the subtle difference between this and a latte. His eyes light up as he speaks of the beans—grown in the shadow of Mount Kerinci, handpicked, and sun-dried. It’s this personal touch that makes the experience at Tanamera feel so intimate, so connected to the land and the people behind each cup.
At Tanamera Coffee, the story isn’t just in the flavors—it’s in the hands that craft it, the soil that nurtured it, and the hearts that bring it to your table.
By : Irwan Sumadiyo