The Frinsa Collective is run by Wildan Mustofa and his family in Java. Wildan oversees the agricultural side of the business, while his wife Atieq handles contracts, and their son Fikri does the cupping. They are known for being progressive, focusing on experimental processing for many of their coffees. This is a departure from the traditional wet-hulled process in the region. This particular lot is rinsed, sorted, and depulped right after being delivered. It’s then fermented anaerobically for 18 hours and dried on patios for 7-10 days.

This is our second time sourcing this beauty from Java. If you tasted it last year, you’ll know why! It’s an intensely sweet and funky coffee. The anaerobic fermentation done at the farm contributes to its big fruity flavors, and the cup finishes with a deep, fudgy note that’ll keep you coming back for more. It’s a unique coffee that delivers all the wild vibes you can handle.