Indonesia
East Java — Besoeki near Mount Ijen
"Berry jam, brown sugar, vanilla bean"
- Altitude
- 1,100–1,500m
- Varietals
- Komasti, Andungsari, Bourbon, Kartika
- Process
- Natural · 11–13 days drying
- Harvest
- March
The story
Behind the bag.
Naturals from Indonesia are still rare — the country is historically known for wet-hulling. Kevenka's optical sorting locks in ripeness consistency that older Indonesian processing couldn't always deliver.
Light to medium roasts best express the sugar-driven sweetness. Dries at the Botolinggo wet mill, finishes at Driyorejo.
Sustainability practices
How this coffee is grown.
- Intercropping with chilies and beans · shade-grown
Challenges & opportunities
Indonesian smallholders have long sold into a commodity-grade pipeline. Direct-buyer programs like this one move them into specialty.
Why we work with them
Adds something the catalog doesn't have anywhere else: a fruit-forward Indonesian. Goes fast.
Now in stock
Single origins from our shelves.
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More origin stories
Other producers we work with.
Ethiopia
Shanta Golba
"Pomegranate · mixed-berry jam · dark chocolate"
High-altitude micro lots from family-run farms in the Sidamo region. Cherries are dried on raised African beds for a clean, fruit-forward natural process.
Read storyRwanda
Rwandan Cooperatives
"Bright stone-fruit · honeyed body · floral finish"
Sourced through women-led washing-station cooperatives. Every micro lot pays a living wage premium back to the cooperatives' farmer-members.
Read storyIndonesia
East Java
"Cocoa · brown-sugar · earthy depth"
Indonesian micro lots grown under canopy, no synthetic fertilizers, processed via traditional wet-hulling for the iconic full body.
Read storyCoffee with a face behind it.
Every bag we sell connects you to the people growing it. That's the whole point.