Origin: Indonesia
Region: Mount Ijen, East Java
MASL: 1100-1500
Producer: smallholder farmers surrounding Ijen Highlands
Varieties: typica, lini S288, S795, cobra
Process: Natural

Indonesian coffees are most popularized by their rustic, earthy, and spicy qualities, but this diverse archipelagic state also produces a variety of unique tasting coffees. That’s why Kevin Soewondo and Kenny Soewondo founded Kevenka Coffee, a coffee processing and exporting company that showcases specialty coffees from Java and other coffee producing islands.  They build close relationships with cooperatives and smallholder farmers and work together to produce specialty coffees in a scalable way.

This coffee comes from the Ijen Highlands in East Java. The Ijen volcano complex draws a steady stream of tourists eager to see the world’s largest acidic crater lake and its sulphuric blue fires. The rich volcanic soil and the dry tropical climate in the area make it an ideal area for growing crops, and here, farmers grow coffee alongside fruits, vegetables and tobacco. For this natural processed coffee, picked, ripe cherries are sent to the Botolinggo wet mill where they are sorted by density and color and are dried for 11-13 days. Afterwards, they are packed and shipped to the Driyorejo dry mill where they are hulled, sorted, and prepared for export. 

This zesty coffee reminds us of soursop, grape candy, and chamomile. It has a vibrant acidity and candy-like sweetness that is balanced with herbal, tea-like qualities. We love this coffee served black and is delicious both hot and iced!