Tasting Notes Espresso: Jam and Brown Sugar Drip/Pourover: Berry Jam and Vanilla East Java Mt. Ijen Natural comes from the Besoeki region surrounding Mount Ijen, an area known for producing quality Arabica coffee at elevations of 1,000–1,800 MASL. This lot is processed by Kevenka, a collaboration between brothers Kevin and Kenny, who operate a processing facility near Mount Ijen. Focused on natural processing, they have gradually expanded capacity and incorporated optical cherry sorting to select the ripest fruit and improve consistency. Kevenka works with nearly 400 smallholder farmers who deliver cherry for processing, many farming under shade and intercropping with crops like chilies and beans for additional income. Cherries are sorted before being delivered to the Botolinggo wet mill, then dried for 11–13 days. The coffee is finished at Driyorejo dry mill for hulling, final quality control, and export preparation.
