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Indonesia – Santara
Price range: € 14.35 through € 99.02
Country: Indonesia
Region: Botolinggo Village, East Java Province (Mt. Ijen)
Farm / station: Ijen Highlands – Santara
Producer: Kevenka (Kevin & Kenny Soewondo)
Altitude: 1,100–1,500 m a.s.l.
Variety: Komasti, Andungsari, Bourbon, Kartika, Abyssinia
Process: natural
Tasting notes: peanut butter, strawberry jam, sugarcane
Preparation: suitable for all filter brewing methods (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 a few days with them right there in Java. They introduced us to their families, friends, and the people from the farms. We were there for the start of the season, with a shared prayer and meal, and we even climbed the volcano together. For us, this coffee is a return to a place where we felt like guests they truly opened up to.
Kevenka is the project of two brothers from Surabaya. They started with a café and gradually worked their way toward processing coffees from the Mt. Ijen area themselves. Today, they work with more than 500 farmers, and their coffee also reaches international markets.
THE STATION’S STORY
Kevin and Kenny entered the coffee from the closest perspective, as customers. Running a café taught them to understand what people look for in the cup. Roasting pushed them to think about the raw material. And the raw material brought them straight to Mt. Ijen.
Today, they run a processing center in Botolinggo Village, built in a space that was originally meant for rice processing. Kevenka works with farmers across five areas on Ijen. Cherries are collected by local collectors and brought into central processing. Kevin also completed Q Processing Level 3 in Colombia to deepen knowledge and improve their processes.
They see technology as a tool, not the goal. They invested in a color-sorting machine for cherries, which helps them accept more consistent, riper fruit without pushing farmers into impossible requirements. For the 2025 season, they also added a mechanical dryer to help finish drying in the humid conditions typical for this area.
HOW THE COFFEE IS PROCESSED
Santara is processed using a natural method – the cherries are dried whole, with the skin and pulp still on. That is why this coffee has a more pronounced fruity character than its washed version.
Cherries are picked ripe and, after arriving in Botolinggo, go through washing and sorting by density and color. For this process, Kevenka uses second-grade cherries, ones that would otherwise end up on the local market. After sorting, the cherries move straight to drying, which takes 11 to 13 days. If needed, drying is finished in a mechanical dryer at temperatures below 40 °C.
Once dry, the outer layers are removed, and the coffee goes through additional sorting by size, density, and color. A final quality check comes before packing and export.
VARIETY
Santara combines several varieties: Komasti, Andungsari, Bourbon, Kartika, and Abyssinia. This is a mix typical for Indonesian producing regions, where different varieties have adapted to local conditions over the years.
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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