Indonesia – Ijen

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.