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In the cup: Smooth and sweet and with flavour tones of chocolate fudge, apricot and plum.
Cupping Score: 87,5
Mouthfeel: Smooth, elegant
Varieties: Andungsari, Sigararutang
Process: Washed
Producer: Frinsa Estate- Wildan Mustofa & Atieq Mustikaningtyas
Altitude: 1400 meters above sea level
Region: West Java
Background:
The Frinsa Estate is located in West Java, locally called Sunda. Wildan Mustofa and his wife Atieq Mustikaningtyas have been producing coffee here since 2010. While the majority of Indonesian producers are preparing wet hulled coffees (even for Speciality) the couple are focussing on washed processing. Besides focussing on the quality, and social and economic impact for the community, the couple work hard on ensuring long term benefits for water conservation and reforestation in the area.
They have a wet mill as well as a well ventilated storage space and a dry mill. This means they are in fully control of their product from harvest to grading, sorting and shipment.
The Frinsa Sarapan washed coffees are dry fermented in small tanks for 15 to 18 hours before they are rinsed and soaked under water for another 10 - 12 hours and washed under clean water. Wildan and Atieq have been investing in alot more drying tables which are easier to dry the coffees uniformly compared to drying on patio slabs. Currently most of the coffees are dried on beds for a day or two before being transferred to the patio. Drying can take 14-20 days, depending on the rain during the drying period.