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Chocolate Banana – Indonesia

15,00 57,00  inc. VAT

Complex and intriguing blend of funky, intense, and round flavors, with notes of banana, vanilla and bold chocolate.

Cupping profile: banana, vanilla, chocolate, cacao nibs

Frinsa Estate

Wildan Mustofa and his wife Atieq Mustikaningtyas started their first coffee project in Sindangkerta, Weninggalih area in 2010. This later became the main growing area at his farm Java Frinsa Estate. Since the first year of production, Wildan has aimed to focus on quality which requires meticulous attention and processes. While the majority of Indonesian producers are doing the wet hulled coffees, even for specialty, Wildan is focusing on the fully washed. Besides the quality, and social and economic impact for the community, we believe the coffee project also have long term benefits for water conservation and reforestation . Frinsa Estate is located in West Java, locally called Sunda. They have a wetmill as well as a well ventilated storage space and a dry mill. All located at 1400 masl altitude. This means they are in fully control of their product from harvest to grading, sorting and shipment. Frinsa Estate have 6 main growing plots spread out in the area. And they buy cherries from a few selected outgrower in the surroundings of the Estate. These coffees are sold under the brand name Frinsa Collective.

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72hr Extended Fermentation Natural Lactobacillus

This lot undergoes a 3 day semi-anaerobic fermentation process. The cherries are picked, washed, and then put in tanks or plastic bags with small holes, and then fermented for 3 days with Lactobacillus, a probiotic bacterium used for more refined fermentation. 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: 88.50

Farm: Java Frinsa Estate
Producer: Wildan Mustofa
Region: Sindangkerta
Altitude: 1400 MASL
Variety: Bouron, Utang, P88
Processing: 72hr Extended Fermentation Natural Lactobacillus

Variety

Bourbon is a cultivar of Coffea arabica. It is one of the two main varietals from which many new cultivars are bred, the other being Typica. Both originated in Yemen.

72hr Extended Fermentation Natural Lactobacillus

This lot undergoes a 3 day semi-anaerobic fermentation process. The cherries are picked, washed, and then put in tanks or plastic bags with small holes, and then fermented for 3 days with Lactobacillus.

anaerobic
Weight
N/A
Roast Style

espresso, filter

Weight

250g, 1000g

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