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Indoniesa – Ijen PCPX
Price range: € 20.50 through € 141.45
Country: Indonesia
Region: Mt. Ijen, East Java
Farm / station: Botolinggo Mill (Kevenka)
Producer: Kevin & Kenny Soewondo
Altitude: 1100 – 1500 m n.m.
Variety: Komasti, Andungsari, Bourbon, Kartika, Abysinia
Process: Experimental PCPX (Pink Cream Process)
Tasting notes: strawberry milkshake, cocoa beans
Preparation: suitable for all types of filtered 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, when 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’s opening ceremony with them, complete with shared prayers and traditional food, and together, we hiked up the Mt. Ijen volcano. For us, this coffee represents a return to a place where we were made to feel like part of the family.
FARM STORY
The Kevenka project is the work of brothers Kevin and Kenny Soewondo. They originally ran a cafe in Surabaya and later began roasting their own coffee. Their curiosity eventually led them to sourcing and processing green beans themselves. Today, they operate a processing station in buildings formerly used for drying rice and collaborate with a network of up to 500 farmers from five surrounding villages (Cucuk, Aldi, Sutrisno, Sunoto, and Lis). In the Mt. Ijen region, famous for the turquoise acid lake in its volcanic crater. Farmers often grow tobacco alongside coffee. Kevin Soewondo also traveled to Colombia to complete the Q Processing Level 3 certification, allowing him to bring the latest knowledge of controlled fermentation to the local environment.
COFFEE PROCESSING
The PCPX (Pink Cream Process) is an experimental method focused on developing complex acidity and a creamy body.
- Harvest & Receiving: Pickers harvest only ripe cherries, which undergo quality checks upon arrival at the Botolinggo Mill.
- Washing & Sorting: The cherries are washed and sorted by density and color using an optical sorter to ensure maximum uniformity.
- Anaerobic Fermentation: The cherries are placed in sealed tanks for 7 days. They ferment together with a mixture of milk and a custom-made lactobacillus bacteria culture. This process gives the coffee its specific texture and fruitiness.
- Drying: The coffee is sun-dried for 11-13 days. If the environment is too humid, a Pinhalese mechanical dryer is used, ensuring the temperature does not exceed 40 °C.
- Milling & Final Sorting: After drying, the cherries are hulled and undergo secondary mechanical and optical sorting to remove any defects.
VARIETY
This lot consists of a blend of varieties, dominated by local cultivars such as Komasti and Andungsari, alongside classic Bourbon, Kartika, and Abysinia. This diversity contributes to a balanced body and a wide palette of flavor notes, ranging from bright acidity to rich chocolatey tones in the finish.
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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