Indonesia, Ijen, Anaerobic Washed

Origin: Ijen Highlands, East Java, Indonesia

Farm: Kevenka Coffees

Varietal: Kartika, Typica, Lini S795

Process: Anaerobic Washed

Altitude: 1,200 – 1,500 masl

This coffee shines in pour-overs, but it's a bit of a show-off

Ratio: 1:15 (e.g., 20g coffee to 300g water)

Device: Cone Brewer (e.g., V60)

Grind: Medium

Water Temp: 91°C

Brew Time: 2:30 – 3:00 mins

Take your time, enjoy the aroma, and sip slow – this coffee deserves it.

About the Farm – Kevenka Coffees

Kevenka Coffees is all about flavour, innovation, and pushing boundaries. Nestled in the volcanic-rich soils of Ijen Highlands, their approach to coffee is part science, part art, and a whole lot of passion. With a tight-knit crew of farmers and processing experts, they’ve fine-tuned their methods over the years – better equipment, upgraded drying facilities, and a constant drive for bigger, bolder cups of coffee.

This year, they’re levelling up with three experimental processes: Natural, Anaerobic Washed (this one!), and Anaerobic Natural, each bringing a fresh spin to Indonesian coffee. If you’re into something unique, you’re in for a treat.

What’s the deal with the Anaerobic Washed process?

Think of it as a controlled fermentation party. The cherries get locked into an oxygen-free environment for 48 hours, where all kinds of wild flavours develop. Then, they’re washed clean, leaving behind a super crisp, fruit-forward profile that’s all about balance and clarity.