1 1

Out of stock

Archive: Java Frinsa Estate

Archive: Java Frinsa Estate

M&M's, Banana Split

  • SOURCE
  • ROAST
  • SHARE
View full details

  • ORIGIN

    West Java

  • ELEVATION

    1400-1700 MASL

  • PROCESS

    Anaerobic Natural

  • VARIETY

    Atengsuper, Bor Bor, Sigararutang

1 4

THE DEETS

This coffee comes from The Frinsa Collective, which is run by Wildan Mustofa and his family in Java. They are known for experimental processing, a departure from the traditional wet-hulled process the region is known for. The ripest coffee cherries are hand-picked, rinsed, sorted, and depulped right after being delivered. The coffee is then fermented anaerobically for 18 hours and dried on patios for 7-10 days to a 10-11% moisture level. The result is an intensely sweet and funky coffee. Look for big, fruity flavors with a slight boozy note and a deep, fudgy finish.

BREW IT RIGHT

  • Go with a 16:1 water-to-coffee ratio for brewed coffee and 2.5:1 water-to-coffee for balanced espresso.

  • Start with a slightly finer grind than usual. This coffee flows quickly but does well with shorter contact times.

  • A strong, fast V60 might make your head explode. A 15:1 ratio and a 3-minute brew makes a super juicy cup.

  • Milk-based drinks using Java as espresso will taste like cheat day desserts. Stick with faster shots.

1 4

REST IN PEACE

As coffee rests, the volatility of the roast mellows, allowing it's natural sweetness and varietal character to shine. We rest washed coffees 5-10 days, naturals for 10-15 days, and experimentals for 15-30 days.

  • FIND YOUR VIBE

  • BREW GUIDES

  • PRO TIPS

  • SEED TO CUP

1 4

MORE STUFF

1 9

🚀🚀
We roast and ship Monday-Friday
🚀🚀