Origin
West Java
Altitude
1400-1700 MASL
Process
Anaerobic Natural
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Archive: Java Frinsa Estate
M&M's, Banana Split
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.
Aeropress XL
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Breville Espresso
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Hario V60
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REST IN PEACE
We recommend letting fresh coffee rest to allow the beans to stabilize. This will result in a sweeter, more expressive cup. We rest washed coffees 5–10 days, naturals 10–15 days, and experimentals 15–30 days.
