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 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.