Kevenka Farms

Indonesian coffee has spent a long time being described in other people’s terms. Earthy, heavy, the base note in somebody else’s blend. Kevenka is part of a generation of producers who are defying how Indonesian coffee can be expressed.

I sourced this microlot directly from the farm on my last trip to Indonesia. This lot goes through a yeast fermentation the farm calls the "pink" process. A selected yeast culture is introduced to the cherry before drying, which steers the fermentation towards a more fruit-forward outcome. The result is a cup that reads bright and almost confected: strawberry sorbet first, then coconut, with orange zest underneath holding it together.

We roast it medium-light so the fruit stays in front. It brews really well as filter and espresso, which is not something that can often be said about Indonesian coffee roasted this light.