Indonesia | Frinsa Edun #1, Natural

Profile name Edun - "crazy", anaerobic/crazy, lots of funk: (How would you describe a crazy person/event/object in Bahasa, positively crazy). This profile name is given by our old friend Jamie Jongkind from Nordic Approach green bean sourcing team, who together with the farmers has done a lot of experimental lots. 

Processing info: Extended Fermentation Natural, 3 days fermentation

​​Here's the rundown of this specific lot:

The cherries are washed to remove dirt and microbial contamination from the surface of the cherry skin, after cleaning, the lactobacillus culture is added to the cherries which are then put into plastic barrels* and fermented anaerobically (the barrels turns anaerobic once all the oxygen is pushed out from all the build up CO2 produced, hence me naming it Extended Fermentation and not anaerobic, since the fermentation, practically speaking, is not anaerobic all the way). The barrels are rotated in the morning and evening and the gas is released, then the container is closed again**. For this lot the total fermentation time was 72hrs and the fermentation is done in a greenhouse at ~~25-50 celcius and is regulated through shading. After fermentation the cherries are dried on raised beds.

 * in between batches they wash them thoroughly with pressurized water before being used for the next batch of fermentation.

** the important thing is to turn the coffee regularly so that the fermentation process is evenly distributed, not exposed to direct sunlight (they use shading).

This specific cherry was picked at 1300-1500 masl

Wildan Mustofa and his wife Atieq Mustikaningtyas 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. Besides the quality, and social and economic impact for the community, we believe the coffee project also have long term benefits for water conservation and reforestation .

Frinsa Estate is located in West Java, locally called Sunda. They have a wetmill as well as a well ventilated storage space and a dry mill. All located at 1400 masl altitude. This means they are in fully control of their product from harvest to grading, sorting and shipment. Frinsa Estate have 6 main growing plots spread out in the area. 

Through a cooperation with the coffee research center they have been planting a lot of other different unknown cultivars, all separated by blocks in the farm. As the farm and the trees are still very young nobody knows how the flauvor profile for many of these trees will come out. In addition to their own coffee production they also process coffee for the local smallholders (outgrowers), generally separated by area.