The Cup: Strong jammy berry, potpourri-like rose, and cacao with mild vanilla flavors. Intense sugary sweetness and winey malic acidity.
Farm | Frinsa Collective
Process | Natural
Variety | Andungasari, Bor Bor, Katrika, Ateng
Elevation | 1400–1700 MASL
Region | West Java
Country | Java
Harvest | May - August
Importer | Cafe Imports
The Frinsa Collective is focused around a family-owned estate known as Frinsa, run by Wildan Mustofa. The "collective" refers to the family's purchasing of coffee from neighboring producers for processing and sale from the Finsa Estate. Wildan and his family focus on experimental processing more than is commonly found in Java. The Collective produces Honeys, Naturals, anaerobic-environment fermentation, and is also separating out single-variety lots. Wildan oversees the agricultural and processing side of the business, while his wife Atieq handles contracts and their son Fikri does the cupping.
The coffee is rinsed, sorted, and de-pulped the same day it's delivered, and fermented for 18 hours. It's washed to remove the mucilage, then dried on patios for 7–10 days.