This one comes from the volcanic slopes of Mount Ijen in East Java. It is produced by Kevenka, a speciality operation set up by brothers Kevin and Kenny Soewondo - not satisfied with the status quo, they built their own processing setup from scratch. Working with around 500 local farming families, they've ditched traditional wet-hulled methods and invested heavily in tech, using modern colour-sorting and mechanical dryers to handle the humid climate.

This graft means only the absolute ripest cherries make the cut. Carefully fermented and dried as a Natural process over 11 to 13 days, it packs a massive, fruity flavour - a huge step away from the earthy Indonesian coffees you might be used to. The result is a clean, structured cup with a seriously chocolatey depth. Proper processing, proper flavour.