This coffee is processed by Wildan Mustofa and his wife Atieq, at their wet mill at Frinsa Estate.

Jammy and juicy. Notes of stewed fruits and cacao

When processing, the coffee cherries are washed and any floaters removed. They are then fermented with Lactobacillus in a tank for two to three days. After fermentation, the cherries are pulped, and the parchment with mucilage is spread on tarpaulins. Rhizopus bacteria is added in the afternoon, and the tarpaulins are covered to allow further fermentation for one to two nights (about 36 hours). Finally, the parchment is dried on tarpaulins in the drying yard for seven to ten days. They call this process Rhizopus Extended Fermentation.

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. Their commitment to quality set them apart, as they focused on fully washed coffees while most Indonesian producers opted for wet-hulled methods, even within the specialty coffee market.

Frinsa Estate is situated in West Java, known locally as Sunda. With a wet mill, well-ventilated storage space, and dry mill, all located at an altitude of 1400 masl, they have complete control over their product, from harvest to grading, sorting, and shipment. The estate encompasses six main growing plots across the region.

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