This specialty grade coffee is grown on the slopes of the Argopuro volcano in East Java, Indonesia, at an altitude of 1800 meters. It is a blend of Caturra and Lini S-795 varieties, processed using an experimental double fermentation method involving 72 hours of dry fermentation followed by 120 hours of carbonic maceration. The cup profile is characterized by a powerful body with dominant caramel sweetness, complemented by alcoholic and liqueur-like notes, and a rum, raisin, and chocolate finish.
Coffeein started in 2011 as a Hungarian online coffee shop. By 2015, Coffeein had its own roastery in Ipolyság (Šahy, Slovakia, just across the Hungarian border), and the business shifted entirely toward specialty-grade single origins and blends. Today, around forty different specialty coffees pass through their workshop each year, sourced from small producers across major growing regions. Many of those relationships are direct trade. The team visits farms and knows the people behind the coffee, which feeds back into how they approach roasting. Every bag carries full traceability: origin, farm, processing method, and harvest details.
![Indonesia Kevenka Ijen [Natural]](https://cdn.thewaytocoffee.com/YDI0N6x1E3iyBFaIGSgOg-Ntyk7fu6EcshoSxqGgNCk/rs:fit:512:512/plain/s3://orugk53bpf2g6y3pmztgkzi/img_69ae4c2fd596c9.14446253.webp)
![Indonesia Kevenka Ijen [Natural]](https://cdn.thewaytocoffee.com/Wt_pMeguBpXov7LwaS_B85v7z5dQbZv4TYW1mKz-CUA/rs:fit:1024:1024/f:avif/plain/s3://orugk53bpf2g6y3pmztgkzi/img_69ae4c2fd596c9.14446253.webp)
