Frinsa Anaerobic

Indonesia
Funky. Bold. Sweet.

17,5060,00

Go big and go bold! A pleasant, high acidity that reminds us of a great apple cider turns into a more winey note, rounded off by a super sweet finish. This coffee is our very first Indonesia! We love interesting coffees and this Frinsa tops the funky chart. It is also fermented in the same way as the Semeon Abaye we had earlier this year.

Ordering for business? Click here

Clear

Flavour profile

Go big and go bold! A pleasant, high acidity that reminds us of a great apple cider turns into a more winey note, rounded off by a super sweet finish. This funky fermentation has brought out flavors like rum raisin, passion fruit, melon, lime and a delicious note of brown sugar. Though intense, this Frinsa brings a balance to the table that is just mouth-wateringly good, and leaves you wanting for more.

The funky fermentation mentioned earlier is an Anaerobic Lactic fermentation. After picking the cherries, they are thoroughly cleaned. After which, lactobacillus culture (the same one you find in yoghurt!) is added and the cherries are stored into plastic bags to ferment anaerobically. The bags are rotated twice a day until done. This process creates a lactic acidity that creates a smooth and mild body.

This coffee is our very first Indonesia! We love interesting coffees and this Frinsa tops the funky chart. It is also fermented in the same way as the Semeon Abaye we had earlier this year.

All of our coffees are roasted to order and shipped whole bean to ensure maximum freshness.

The story – the farm

In 2010, Wildan and his wife Atieq started their family-run coffee project in Sindangkerta, which would later grow out to be their farm Java Frinsta Estate. Because drying coffee in Indonesia can be problematic, Wildan is focused on fully-washed coffee by controlling the process with ventilated storage places and a dry-mill. Because of this innovative mindset, not only did the quality of the coffee soar, but the community has experienced a social and economic impact, and we believe the project to have long-term benefits for water conservation and reforestation.

It’s this innovation which has pushed Wildan and Atieq to try out bag fermentation, Semeon Abaye’s famous technique, first applied in Ethiopia. The cherries are picked and cleaned and placed into a bag with lactobacillus culture, and left in sealed plastic bags to ferment anaerobically. This process creates an optimum environment for lactic acidity, which enhances the coffee’s body and creates a clean cup. It makes us really excited to see Wildan and Atieq be inspired to apply this unique fermentation to their coffee!

Details

  • Farm / Cooperative: Frinsa Estate
  • Producer: Wildan Mustofa & Atieq Mustianingtyas
  • Region: Weninggalih, West Java
  • Varietal: Sigarar Utang
  • Altitude: 1400m
  • Process: Anaerobic Lactic fermentation
  • Harvest Period: June – August

Reviews

Only logged in customers who have purchased this product may leave a review.