Indonesia, Frinsa Lini S | NaturalRegular price Dhs. 90.00
Region: West Java
Washing Station: Frinsa Estate Washing Station
Owner: Wildan & Atieq Mustofa
Taste Notes: Red Currant Jam, White Chocolate, Fruit Tea, Stone Fruits.
Another season brings another remarkable lot from our long-term partners—the Mustofa family. The addition of Lacto bacteria during the bag fermentation process helps to build up the complex, mild and smooth character in every sip of this coffee.
The farm is located in West Java, locally called Sunda, 1300 - 1600 meters above sea level and is approximately 110 hectares big.
A wet mill is located 1400 meters above sea level, as well as a well-ventilated storage space – a good warehouse that naturally keeps a stable temperature – and a dry mill. This means they are in full control of their product from harvest, grading, and sorting, to shipping.
Frinsa Estate has 6 main growing plots in the area, and they buy cherries from a few selected out-growers in the surroundings of the Estate. These coffees are sold under the brand name Frinsa Collective.
Wildan and his wife Atieq started their first coffee project in Sindangkerta, Weninggalih area, in 2010. This later became the main growing area at his farm Java Frinsa Estate. Since the first year of production, Wildan has aimed to focus on quality which requires meticulous attention and processes. While the majority of Indonesian producers are doing the wet-hulled coffees, even for specialty, Wildan is focusing on the fully washed processing method.
History tells that the Agricultural Department in Indonesia created a coffee nursery and gave farmers the plants. One of them was different in size but it took only a year and a half for this plant to give a high-yielding crop. That was the point where this variety was founded and cultivated in Indonesia. Because of its early and big yield farmers were able to repay their debts faster. So they gave this variety a name based on the situation - Sigarar Utang – which directly means "you can repay debt sooner".
First cherries are harvested and then sorted by size and quality for every lot. Afterward, cherries are anaerobically fermented for two, three days in closed bags. For a complex, mild, and smooth character with malic acidity in this fermentation lactobacillus culture is added into the bags. Then dried as regular naturals on the patio laid with thick plastic tarps. This process takes 15-20 days depending on the weather.