Please select your Shipping preference during check out.
Full & complex, with herbs, spice & brown sugar sweetness
While Wildan Mustafar's impeccable processing protocols have a produced a coffee of rare clarity and cleanness, this lot presented remarkably well with a little more heat and time in the roaster. The extra time allows for rich layers of caramel that might not otherwise have been possible.
Indonesia has the reputation for being the Wild West of the specialty coffee world; coffee is often dried on the ground, on the sides of roads, with trucks driving past, whipping up dust clouds. Pedestrians regularly tramp through the laid out drying coffee. Fermentation is imprecise at best, defects are rife, and the best lots are often the accidental love children of good intentions and comprehensive chaos. In this context, it is remarkable that Frinsa Estate is in full control of their product from harvest to grading, to sorting and shipment. Enabling them, for the most part, to keep the chaos at bay. The farm is located in West Java, in a region called Sunda. The estate is 110 hectares in size, over terrain ranging from 1300m ASL up to about 1600m ASL. They have a wet mill located at 1400m, as well as their own dry mill and well-ventilated storage space. The coffee is dry fermented, soaked, pre-dried on raised beds, and finished off on the patio.
Altitude: 1400m - 1600m ASL
Processing: Fully washed, dried on raised beds
Variety: Sigarar Utang
Region: Java Frinsa Estate, Bandung Highlands, Java