KEVENKA

Brothers Kevin & Kenny Soewondo started their coffee careers by opening a café in Surubaya, the largest city in East Java. As they grew they started a roastery.

This piqued their interest in coffee processing and it wasn’t long before they were renting old rice processing and drying stations and using them to process their own green coffee.

Buying cherry from farmers living and working around Mt Ijen. The majority of the farmers here are Madurese, their grandparents having come from the Madura island.  

The cherry once sorted via an optical sorter goes through a 2 day Anaerobic Fermentation. Cherries are dried, hulled then another round of sorting.

Caravan Coffee Roasters sources this lot from Kevenka, a producer in East Java, Indonesia. The coffee undergoes anaerobic fermentation, a controlled fermentation technique that can intensify and transform the coffee's aromatic profile. Anaerobic processing—where fermentation occurs in an oxygen-limited environment—tends to develop distinctive fruit-forward and complex flavor characteristics that differ markedly from traditional washed or natural methods.

East Java's volcanic soils and tropical climate create favorable conditions for specialty coffee production in Indonesia. This particular lot represents the producer's commitment to experimental processing methods, which can highlight unique terroir expressions. Explore the roaster's full selection to discover how Caravan approaches their Indonesian sourcing, or consult the flavor wheel to map the coffee's sensory dimensions.