This one comes from the volcanic slopes of Mount Ijen in East Java, Indonesia. It’s produced by Kevenka, a speciality operation set up by brothers Kevin and Kenny Soewondo. Starting out as café owners and roasters, they weren't satisfied with the status quo, so they built their own processing setup from scratch.

They now work with around 500 local farming families right across the mountain. Instead of relying on traditional, old-school wet-hulled methods, the brothers have invested heavily in tech. They use modern colour-sorting and have even brought in a mechanical dryer to handle the region’s humid climate and protect the harvest from heavy rain.

All this graft means only the absolute ripest cherries make the cut. This is a Natural process coffee, carefully fermented and dried over 11 to 13 days to pack in as much flavour as possible. It is a massive step away from the earthy Indonesian coffees you might be used to.

Back at the roastery, we’ve roasted it to let that vibrant berry character shine. The result is a clean, structured cup with a seriously chocolatey depth. Proper processing, proper flavour.