Frinsa Estate
12 day Anaerobic Natural Lactobacillus
Anaerobic Natural Lactobacillus. This coffee undergoes a 12-day anaerobic cherry fermentation process with Lactobacillus (a probiotic bacterium used for refined fermentation resulting in a more transparent profile). The whole cherry is then dried on the ground or in a parabolic dryer. This has resulted in more uniform drying, and therefore more consistent outcomes.
Equipped with a ventilated storage space and a dry mill, they exercise meticulous control over their product journey, from harvest, to grading, to sorting, and shipment. The Frinsa team is well-versed in processing techniques, navigating challenges posed by the climate to achieve clean, transparent profiles in their coffees.
About this coffee
Cupping score: 89.00
Farm: Java Frinsa Estate
Producer: Wildan Mustofa
Region: Sindangkerta
Altitude: 1400 MASL
Variety: Sigarar Utang
Processing: 12 days lactobacillus anaerobic fermentation natural
Variety
SIGARAR UTANG – As the result of crossing Caturra and HdT831, the varietal is a prolific producer, with year-round fruit, giving credit to its name, which translates as, ‘quickly repay debt’. Found throughout Sumatra, the varietal produces large beans that become smaller as the plants age.
12 day Anaerobic Natural Lactobacillus
This coffee undergoes a 12-day anaerobic cherry fermentation process with Lactobacillus (a probiotic bacterium used for refined fermentation resulting in a more transparent profile).
