Please select your Shipping preference during check out.
Syrupy mouthfeel, red grape, boozy fruit
Just like our previous lot of anaerobic coffee from Wildan, the green beans has a remnant layer of mucilage that leaves the beans uniformly golden in colour with lovely florals on the nose and hints of alternative processing - That’s before it’s even made its way into the roaster!
As a result of the anaerobic processing, we approach this roast with a great deal of care when applying heat. Vibrant, textured, and complex with heavy aromatics, we keep the development time short to preserve as much of this unique sensory experience as possible.
After eleven years, Wildan continues to pioneer the limitless possibilities of experimental processing as he continues to expand the number of his alternatively processed lots. Wildan has moved to innovate and find original, unusual ways of incorporating different traditional Indonesian food fermentation techniques into his coffee processing.
For this particular lot, the cherries are picked then washed to remove any floater and limit the number of foreign yeast strains. They are then put into tanks where lactobacillus is added and left to ferment under anaerobic conditions for 2 to 3 days.
In comparison to our Frinsa Anaerobic #2, we find a more muted but bright and balanced citrus acidity, with a silky body and flavour notes reminiscent of orange liquor and cacao.
Region: West Bandung Regency, West Java, Java
Variety: Sigarar Utang, Ateng, Timor, Venecia
Altitude: 1400m ASL
Processing: Anaerobic Natural
Producer: Wildan Mustofa and family at Java Frinsa Estate