This is Indonesia as you’ve never experienced it before. Forget heavy, earthy profiles— Father’s Coffee Roastery has crafted an unexpectedly creamy, playful, and distinctly fruity coffee that’s sure to delight you. In the cup, notes of strawberry milkshake, cocoa beans, and a delicate sweetness unfold, creating an almost dessert-like experience. Thanks to experimental processing, the coffee has a silky body and beautifully rounded acidity that doesn’t feel sharp, but rather juicy and gentle.
Behind this lot is the Kevenka project and brothers Kevin and Kenny Soewondo, who operate the Botolinggo Mill processing station in the Mt. Ijen region of East Java. They collaborate with up to 500 farmers from surrounding villages and are gradually building a system that connects local production with a modern approach to quality. Their journey began with a coffee shop, continued through roasting, and eventually led them to processing their own coffee. Today, they have full control over the entire process, and thanks to their experience and education (including Q Processing certification), they are taking local production to a whole new level. This coffee is a blend of several varieties— Komasti, Andungsari, Bourbon, Kartika, and Abysinia —which gives it a breadth of flavors and complexity.
However, the key role is played by the experimental PCPX (Pink Cream Process) method. Whole cherries undergo anaerobic fermentation in sealed containers together with milk and a special lactobacillus culture, a process that significantly influences the resulting texture and sweetness. Subsequent drying takes place under controlled conditions in the sun or in a dryer to preserve the stability and purity of the flavor.