Java - Frinsa Estate
Origin : Java
Region : Bandung, Tilu Mountains, Pangalengan, West Java
Farm : Frinsa Estate
Cultivar : Atengsuper, Bor Bor, Sigararutang
Altitude : 1400–1700 m
Process : Washed, 18h fermentation
Taste notes : Chocolate, black tea, molasses
This coffee is not subtle, but will charm you with its generosity. It starts with a bold taste of dark chocolate that gradually translates into a rich molasses flavor and a little punch of black tea.
Due to the 18 hours fermentation of the beans, there’s a little herbal taste that comes up when you brew it. It’s not usual and quite pleasant in a latte.
The Frinsa Estate is run by Wildan Mustofa and his family, who are progressive producers, focusing on experimental processing more than is commonly found in Java. The coffee is rinsed, sorted, and depulped 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.
We are always looking for new developments regarding the coffee speciality in Indonesia. In recent years, we’ve noticed that quality has reached a new level and that traceability is now available. This was a first for us in this country. Wildan Mustofa, the owner of the Frinsa Estate, came with a perfect crop and a nicely executed wash process that we often found in South America.
Normally coffees from Java need a longer developpement to get sweeter. This one was like roasting a clean coffee from Colombia. The Frinsa Estate offers a small window of developpement where we have to finish the roasting process on spot with the profile or the taste will be really different that what we were aiming for.
It’s the ideal coffee to drink in the Fall season, when it’s rainy outside and you want to curl up on your sofa. This will be one of the best lattes you ever drink and make you feel like you are in a cabin in the woods.
Brewing parameters :
Dry coffee : 19.5 grams
Wet weight : 36 grammes
Time : 30 secondes
Water temperature : 200° F (93° C)