East Java Mt. Ijen Natural comes from the Besoeki region surrounding Mount Ijen, an area known for producing quality Arabica coffee at elevations of 1,000–1,800 MASL. This lot is processed by Kevenka, a collaboration between brothers Kevin and Kenny, who operate a processing facility near Mount Ijen. Focused on natural processing, they have gradually expanded capacity and incorporated optical cherry sorting to select the ripest fruit and improve consistency. Kevenka works with nearly 400 smallholder farmers who deliver cherry for processing, many farming under shade and intercropping with crops like chilies and beans for additional income. Cherries are sorted before being delivered to the Botolinggo wet mill, then dried for 11–13 days. The coffee is finished at Driyorejo dry mill for hulling, final quality control, and export preparation.

The Mt. Ijen East Java Natural is a sweet and well-rounded coffee, defined by notes of berry jam, brown sugar, and vanilla bean. The profile strikes a balance between fruity and grounded, with a rich, coating sweetness that deepens across roast levels.
In lighter roasts, the coffee is clean and jammy, with stewed berry, honey, and a soft vanilla sweetness. At medium, the profile becomes rounder and more coating, with fruit leather, dark chocolate, and brown sugar creating a syrupy cup. Moving into medium-dark, burnt sugar, molasses, and bittersweet chocolate take over, adding weight and structure. In darker roasts, the coffee settles into bakers chocolate, dried fruit, and currant with a dense, coating finish. This coffee shines brightest in lighter to medium roasts, where its sugar-driven sweetness and fruit qualities are most vibrant and expressive.