Variety Bor-bor, Lini S795, Timtim, Ateng Super, Cattura P88,
Sigararutang
Process Anaerobic Natural
Region West Java, Sunda
Producer Wildan Mustifa & Atieq Mustikaningtyas
Altitude 1400 masl

Notes Raspberry, Candied Orange, Skittles Sour Candy.

Suggested for Filter

The Coffee
This coffee is processed by Wildan Mustofa and his wife Atieq, at their wet mill at Frinsa Estate.
Wildan Mustofa and his wife, Atieq Mustikaningtyas, embarked on their first coffee project in the
Sindangkerta, Weninggalih area back in 2010, which eventually evolved into Java Frinsa Estate.

The process is an Extended Fermentation Natural:

Cherry fermentation occurs for 4 days underwater. Due to the wet, humid climate, most of their
coffees are also pre-dried in their greenhouse, a groundbreaking shift for the Indonesian market.
The whole cherry is then dried on the ground or in a parabolic dryer. This has resulted in more
uniform drying, and therefore more consistent outcomes.

Coffee fermented by lactic method has a complex, mild and smooth character with malic acidity.

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.