Frinsa Washed Special, Indonesia

Frinsa Washed Special, Indonesia

Regular price R 190.00
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Clean, juicy, with notes of cherry and herbal tea

Roasters' Notes:

Farmer Wildan Mustofa’s lots have for many years contrasted most other Indonesian coffees on the market. The cup profile most are accustomed to seeing coming out of Indonesia generally include pronounced earthy notes - descriptors such as ‘herbaceous’ and ‘spice’ are common.

Undoubtedly, he has once again produced a coffee - making use of experimental processing methods - that goes beyond our expectations of the region. With remarkably clarity and rich red berry notes, we find a balanced, sweet cup.

With a juicy and full-bodied cup in mind, we keep the profile short and push our development time. We prime the roaster at a lower temperature than we do when roasting fully-washed coffees from the same farm - this coffee's processing dictates a gentler approach. We keep our dropout temperature on the conservative side making sure the development of the roast does not begin to overshadow the notes of black cherry created by the anaerobic process.

Roast style: Classic

Coffee Origin Information:

This coffee is part of a series of experimental lots being done by Wildan Mustofa, his wife Atieq, and their son Fikri at Frinsa Estate. Previously, Wildan placed an emphasis on fully washed processing since most Indonesian producers employ the wet-hulled method due to the humid conditions of the region.

Over the last few seasons, Wildan and Fikri have been working with a range of fermentation techniques on the farm which have yielded great results and have begun to scale up the most successful methods. Wildan‘s goal has been to develop processing techniques that create unique, complex cup profiles that can be consistently replicable over time, on scale, while keeping production costs low.

This lot has undergone anaerobic fermentation in two stages. For the first two days, the full cherries were fermented in closed plastic bags. They were then pulped and fermented in closed plastic bags for a second time in their parchment for one day. The coffee was then dried in thin layers on raised beds before the drying process on the patio was complete.

  • Altitude: 1400m ASL
  • Processing: Anaerobic Washed
  • Variety: Sigarar Utang
  • Harvest: 2020
  • Region: Weninggalih, West Bandung Regency, West Java, Java
  • Producer: Wildan, Atieq & Fikri Mustofa of Frinsa Estate