Indonesia
The first country in Asia where we made experimental coffee lots
We were interested in working with coffee from this region because it differs significantly from the varieties cultivated in Central America and Africa. This is due to its unique terroir and local coffee processing traditions. We wanted to understand how the flavor profile would change after non-classical processing methods and, of course, we were keen to uncover new facets of Asian coffee.
Since 2024, we have been working with Kevin Soewondo and his company, Kevenka Coffees, at a washing station located at the foot of the Ijen volcano in East Java province. Thanks to the volcanic soil, the local coffee is distinguished by its bright, sweet acidity, full body, and rich fruity notes.
Each year, we create more than ten lots with different flavor profiles: from classic natural processing to experimental methods, such as lacto-fermentation and double-washed processing with the addition of citric acid.
We were interested in working with coffee from this region because it differs significantly from the varieties cultivated in Central America and Africa. This is due to its unique terroir and local coffee processing traditions. We wanted to understand how the flavor profile would change after non-classical processing methods and, of course, we were keen to uncover new facets of Asian coffee.
Since 2024, we have been working with Kevin Soewondo and his company, Kevenka Coffees, at a washing station located at the foot of the Ijen volcano in East Java province. Thanks to the volcanic soil, the local coffee is distinguished by its bright, sweet acidity, full body, and rich fruity notes.
Each year, we create more than ten lots with different flavor profiles: from classic natural processing to experimental methods, such as lacto-fermentation and double-washed processing with the addition of citric acid.