Father's Coffee Roastery brings you Indonesia, roasted to bring out its warm, rich tones of roasted almonds and dark chocolate, which complement beautifully with the delicately juicy accent of red apple. The resulting profile is balanced and friendly—with a rich body and natural sweetness that develops nicely when prepared as espresso or in a regular home coffee maker.
The origin of this coffee is based on family ties and genuine encounters. Kevin and Kenny Soewondo (known as Kevenka) will take you directly to the Ijen Highlands, where they work with more than 500 local growers and bring cherries from small fields to the central processing center in Botolinggo Village. We spent time with them in Java, got to know their families, shared the opening of the season, and even climbed a volcano—thanks to this, this coffee symbolizes more than just a raw material for us, but also a deep personal story and a sense of community.
The beans are processed using the washed method, which is one of the purest ways to get the flavor directly from the bean into the cup. Red, perfectly ripe cherries are sorted by color and density immediately after harvesting, then the skins are removed and the beans are fermented for approximately 24 hours. This step helps to naturally release any remaining mucilage from the surface, followed by thorough rinsing and drying for 7-10 days at a low temperature to preserve the purity of the aromas and flavor structure. The result is a cup that combines deeper, chocolatey nuances with subtle fruity accents and a medium body, making Ijen exceptional even among other Javanese Arabicas.
- Altitude: 1,100–1,500 mabove sea level.