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Indonesia – Ijen
Price range: € 20.50 through € 141.45
Country: Indonesia
Region: Botolinggo Village, East Java Province (Mt. Ijen)
Farm / station: Ijen Highlands
Producer: Kevenka (Kevin & Kenny Soewondo)
Altitude: 1,250–1,700 m a.s.l.
Variety: Komasti, Andungsari, Bourbon, Kartika, Abysinia
Process: carbonic maceration (anaerobic)
Tasting notes: cacao nibs, apple strudel, orange
Preparation: suitable for all types of filter coffee preparation (V60, Solo Dripper, Aeropress, Chemex, French press, Clever Dripper…).
Coffee type: roasted whole-bean coffee
We met Kevin and Kenny in person. In May 2025, we spent several days with them directly on Java. They introduced us to their families, friends, and the people from the farms. We experienced the season opening with them, complete with a shared prayer and a meal, and we even hiked up the volcano together. For us, this coffee represents a return to a place where we felt like part of the family.
STORY OF THE STATION
Kevin and Kenny started in the coffee business from the most direct side, through the customer. Their cafe taught them to understand what people look for in a cup of coffee. Their roastery forced them to think about the raw material. And the raw material led them straight to Mt. Ijen. Today, they operate a processing center in Botolinggo Village, which was established in premises originally used for rice processing. Kevenka works with 500 farmers from five areas on Ijen. The cherries are gathered through local collectors and brought to the central processing facility. Furthermore, Kevin completed the Q Processing Level 3 certification in Colombia to deepen his knowledge and refine their processes. They treat technology as a tool, not a goal. They invested in a color sorter for cherries, which helps them accept a more consistent and ripe harvest without putting impossible demands on the farmers. For the 2025 season, they also acquired a mechanical dryer to help with finishing the coffee in the humid environment typical of East Java.
HOW THE COFFEE IS PROCESSED
This lot was processed using the carbonic maceration method, which takes place in a controlled environment without access to air. The process begins with careful sorting of ripe cherries and washing them. The coffee is then sealed in anaerobic tanks. For the first two days, temperature and pH levels are strictly monitored. Then, carbon dioxide ($CO_2$) is pumped into the tanks to create a 100% saturated environment where the coffee rests for another four days. This phase gives the coffee its specific liquor-like sweetness. After fermentation, the cherries are dried in the sun for 11 to 13 days; if humidity is too high, the process is gently finished in a mechanical dryer at temperatures below 40°C.
VARIETY
A mix of varieties including Komasti, Andungsari, Bourbon, and Kartika is grown in the Mt. Ijen highlands. This blend is typical for Indonesian production areas, where various varieties have adapted to local conditions over the years. In the cup, this manifests as a rich complexity, ranging from fruity notes to gentler chocolate undertones.
We work with several couriers worldwide, the table HERE specify the conditions for each country.
If your country is not available please send us an email to info@fathers.cz.
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Region: Mt Elgon, East Uganda
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Altitude: 1 800 – 2 200 m a.s.l.
Variety: SL14, SL28, Nyasaland
Processing: washed / dry fermentation
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Preparation: suitable for espresso-based coffee preparation, including home espresso machines. You can also find this coffee in a filter roast version (Solo dripper, V60, Aeropress, Chemex, French press, Clever Dripper…).
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Why Uganda Matters
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Together with The Coffee Gardens, we co-financed the opening of a QC Lab in Uganda. This quality control laboratory enables farmers to evaluate their harvest directly on site, refine their practices, and, as a result, achieve fairer prices.
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Did you know that we also have a limited edition from Lalesa processed using the black honey method?
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Region: Upper Bukyabo
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Altitude: 1,800 – 2,200 m a.s.l.
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Region: Upper Bukyabo
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Variety: SL14, SL28, Nyasaland
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Region: El Diamante, San José de Lourdes
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Processing: washed
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From the mountains of northern Peru comes a coffee that touched us with its purity and its story. Roger Chilcon does everything his own way, slowly, honestly, and with deep respect for the land and the people around him. His coffee reminds us that the world of specialty coffee isn’t built on trends but on people who truly love what they do. And that’s exactly the kind of coffee we want to roast at Father’s.
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Region: Anserma, Caldas
Farm / station: Anserma Cooperative (Attia – Chapata project)
Producer: Luis Miguel (General Manager)
Altitude: 1800 m a.s.l.
Variety: Castillo
Process: natural with extended fermentation
Tasting notes: orange wine, chocolate-covered cherries, cocoa
Preparation: suitable for all types of filter coffee preparation (V60, Solo Dripper, Aeropress, Chemex, French press, Clever Dripper…).
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Don’t know which filter coffee to choose? ☕
Maybe the sample box containing 5x60g of coffee can help you. Its contents are continuously updated according to the coffees currently available.
You can order the sample box for your home, invite your friends, and organize cupping. This can help you find out what coffee you like best and make ordering easier in the future. Or you can get it as a gift, wrapped in our coffee-world illustration bag.
You’ll soon learn how to make cupping at home on our blog.
Currently, our Sample Box consists of:
Etiophia (washed) – Chelbesa
Etiophia (natural) – Lalesa
Colombia (washed) – Inzá
Kenya (washed) – Gichatha
Uganda (washed) – Zebigi
Country: Indonesia
Region: Botolinggo Village, East Java Province (Mt. Ijen)
Farm / station: Ijen Highlands
Producer: Kevenka (Kevin & Kenny Soewondo)
Altitude: 1,100–1,500 m a.s.l.
Variety: Komasti, Andungsari, Bourbon, Kartika
Process: washed
Tasting notes: roasted almonds, dark chocolate, red apple
Preparation: best for espresso, for both semi-automatic and automatic espresso machines, and for home brewing.
Coffee type: roasted whole-bean coffee
We met Kevin and Kenny in person. In May 2025, we spent a few days with them right there in Java. They introduced us to their families, friends, and the people from the farms. We shared the start of the season with a communal prayer and meal, and we even climbed the volcano together. For us, this coffee is a return to a place where we truly felt like part of the family.