Java 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 .
The cherry for this lot, which will be a mix of varities, is farmed by some selected outgrowers located at in West Java, locally called Sunda. These farms sit at altitudes of 1300 – 1500 masl. The coffees are processed at Frinsa Estate, their wet mill is located at 1400 masl and has a ventilated storage space and a dry mill. This means they are in full control of their product from harvest to grading, sorting and shipment. The guys at Frinsa really know how to process and even though the climate is working against drying it this way they find a way and get clean delicious profiles.
About this coffee
Cupping score: 88.00
Farm: Java Frinsa Estate
Producer: Wildan Mustofa
Altitude: 1400 MASL
Variety: timor, p88, ateng
Processing: lactic fermented natural
They mainly dry on patio, but are investing in way more drying tables for the future. Currently most of the coffees are pre dried on beds for a day or two in green houses and then transferred to the patio. Drying can take 14-20 days, depending on the rain during the drying period.
Anaerobic lactic fermentation
Fermentation is a chemical process whereby carbohydrates, such as sugars are broken down into alcohols or acids by microbial activities in the absence of oxygen. While fermentation is, by its nature, an anaerobic process, the term “anaerobic fermentation” refers specifically to fermentation that occurs in a custom-built, oxygen-free environment, such as a sealed container or tank. Coffee fermented by lactic method has a complex, mild and smooth character with malic acidity.