A little coffee roasting passion project
Roasting and sharing coffee that we love from our little apartment roastery (with the help of @glizzy.theweenie). We source 1 to 3 coffees at a time - scroll on for what is on the roaster this month.
On the roaster now
Kevenka Farms
Tastes like strawberry sorbet, coconut and orange zest.
A yeast-fermented Indonesian lot that drinks like strawberry sorbet. The reason we keep pointing at Indonesia.
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 finished with that.
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 is forgiving on filter and it works as espresso, which is not something we say often about a coffee this fruity.
- Origin
- Indonesia
- Process
- Yeast Fermentation "Pink" Process
- Varietal
- Kartika, S795
- Roast
- Medium-light
- Good for
- Filter, Espresso
- Bag
- 150 g whole bean
Roast log
Development 0:49, 10.3% of the roast
If not this one
Our roasting setup and coffee corner
The roastery is a corner of a 520 square foot flat in Hong Kong. We order way too much coffee to finish on our own, so we figured, why not share it?
Most of what we buy comes from farms in Indonesia doing things nobody was doing there ten years ago, but we also love coffee from Africa and South America.
Then, we roast small batches on a ROEST and an Aillio Bullet R1.