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Frinsa Sarapan #2 Indonesian Single Origin - 250g compostable coffee bag
Frinsa Sarapan #2 Indonesian Single Origin - 250g compostable coffee bag
Frinsa Sarapan #2 - Indonesian Single Origin Speciality Coffee - Tasting note
Frinsa Sarapan #2 Indonesian Single Origin - 70g compostable coffee bag
Frinsa Sarapan #2 Indonesian Single Origin - 1kg compostable coffee bag
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Tasting Notes

PLUM / DARK CHOCOLATE / KUKICHA TEA

A washed process Sigarar Utang variety produced by Wildan and Atieq Mustofa at the Frinsa Estate in Weninggalih, West Java. Sarapan means breakfast in the Indonesian language and this coffee is calm but with good depth. Dark chocolate tasting notes complimented with lighter tasting notes of plum and kukicha tea. 

 

Coffee Origin

FRINSA SARAPAN

Wenninggalih, West Java

Produced by Wildan & Atieq Mustofa
Sigarar Utang varieties
Altitude 1400 MASL
Washed Lactobacillus process

COFFEE STORY - FRINSA SARAPAN

The Frinsa Estate is located in West Java, locally called Sunda. Wildan Mustofa and his wife Atieq have been producing coffee here since 2010. While the majority of Indonesian producers are preparing wet hulled coffees (even for Speciality) the couple are focussing on washed processing. Besides focussing on the quality, and social and economic impact for the community, the couple work hard on ensuring long term benefits for water conservation and reforestation in the area.

AT THE ESTATE

They have a wet mill as well as a well ventilated storage space and a dry mill. This means they are in fully control of their product from harvest to grading, sorting and shipment. After harvesting to refine fermentation, Lactobacillus, a probiotic bacterium is added to the coffee after pulping. It is fermented for 12-14 hours, before washing. Due to the wet, humid climate, most of their coffees are also pre-dried in their greenhouse, a ground-breaking shift for the Indonesian market. This has resulted in more uniform drying, and therefore more consistent outcomes. Wildan and Atieq have been investing in alot more drying tables which are easier to dry the coffees uniformly compared to drying on patio slabs. Currently most of the coffees are dried on beds for a day or two before being transferred to the patio. Drying can take 14-20 days, depending on the rain during the drying period.