MANGUPURA, balitourismnow.com – There are some combinations that never needed convincing. Coffee and donuts have always belonged on the same table.
At Kawisari Coffee Farm Shop & Eatery in Canggu, that relationship has now been taken one step further, and people are paying attention. It is called Donutccino.
Served warm, golden, and unapologetically indulgent, Donutccino is exactly what its name suggests, but better than expected. A freshly made cinnamon donut becomes the cup.
Coffee fills the center. Milk foam follows. No separation, no side dish, no explanation required. From the moment it arrives, Donutccino feels different.
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The donut is crafted from aromatic cinnamon dough, fried until soft yet sturdy enough to hold its shape.
The outer edge is lightly coated with sugar, offering a delicate crunch before giving way to warmth. At the center, the donut is hollowed with intention, creating a space designed not for filling, but for coffee.
Into that space, a shot of freshly brewed espresso is poured. The coffee comes from Kawisari’s own plantation in East Java, one of Indonesia’s oldest coffee estates, cultivated on volcanic soil and managed organically for generations.
These beans are not chosen for gimmicks. They are chosen because they deliver depth, aroma, and structure. The same qualities that have earned Kawisari international recognition, including awards from AVPA Paris.
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Once the espresso settles, silky hot milk foam is gently poured on top, finishing the drink the way a cappuccino should be finished. What follows is not a dessert pretending to be coffee, nor a coffee disguised as dessert.
It is both, working together. You sip first. Bold espresso, softened by milk, with cinnamon warmth rising naturally from the donut itself.
Then you bite. The sweetness arrives second, rounding out the coffee rather than competing with it. The experience is immediate, comforting, and surprisingly balanced.
It is indulgent, yes, but not excessive -it’s a deserved treat. The kind people photograph not because they are told to, but because it feels worth remembering. Donutccino is not designed to be rushed.
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It is best enjoyed warm, at the table, with time to sip, bite, and repeat. It rewards curiosity without demanding explanation. You see it, you try it, you can’t get enough of it.
In a place like Canggu, where coffee is both ritual and social currency, Donutccino arrives as something refreshingly straightforward. A donut filled with coffee. A cappuccino you can eat. A pairing so obvious it feels surprising no one did it sooner. [any]