Indonesien: Frinsa

Highlights

“This coffee comes from Java Frinsa Estate in West Java, Indonesia, run by Wildan Mustofa and Atieq Mustikaningtyas. This lot features locally grown varieties including Andungsar and Sigarar Utang, processed using a Lactobacillus cerevisiae extended fermentation honey method that builds complexity and clarity. After harvest, cherries undergo a 48-72 hour fermentation with Lactobacillus cultures, then are pulped with mucilage intact and gently dried for 7-10 days. The result is a sweet, structured cup with nectarine brightness, blackberry depth, and a distinctive jelly-like sweetness.”