"The dry aroma is rich with juicy dark fruit and chocolate, rounded out by a gentle perfume-like fragrance. On the palate, the vivid flavors of kiwi and dark fruit blend with chocolate and a silky maple syrup texture. The acidity is complex and refined, providing a clean, elegant finish."

Frinsa Estate, a leader in Indonesia’s specialty coffee industry, stands out for its complete control over coffee production. The estate operates its own wet mill, dry mill, and advanced drying facility, ensuring meticulous oversight from harvest to shipment. This integrated approach allows Frinsa to produce some of the most distinctive and high-quality microlots in the region. The estate's six main growing plots are strategically spread across West Java, and Frinsa also works with select nearby growers, maintaining strict quality standards.

For this particular offering, we partnered with Om Fikri, the son of Frinsa’s founder, Pak Wildan Mustofa, to re-create an award-winning lot from the 2023/2024 Indonesian Cup of Excellence (CoE), where Frinsa's coffee placed #17 with a score of 87.59. Our request was to replicate the remarkable qualities of that award-winning batch — and Om Fikri accepted the challenge.

This exceptional microlot originates from Frinsa's Weninggalih plot, a lush 60-hectare farm situated at an altitude of 1,400 masl. The coffee is a carefully curated blend of 50% Ateng, 30% Sigararutang, 15% S-795, and 5% P-88 varieties. Each of these cultivars brings unique characteristics to the cup, and together, they create a dynamic, multifaceted flavor profile.

This lot is processed using the innovative Lactic Natural method, which emphasizes control, precision, and patience. The process begins with the careful cleaning of the coffee cherries. By washing the cherries, any dirt, debris, or microbial contamination on the fruit's surface is removed. After cleaning, the cherries are combined with a carefully prepared lactobacillus culture, a beneficial bacterium known for its ability to create complex acidity and smooth flavor notes.

The cherries, along with the culture, are sealed inside plastic fermentation barrels, where they undergo an anaerobic fermentation process. To ensure even exposure and optimal fermentation, the barrels are rotated twice daily — once in the morning and once in the evening. Every two days, the gas build-up from fermentation is released, and the container is immediately sealed for another two-day period. This controlled environment facilitates the lactic acid bacteria to flourish, producing a smooth, mild acidity with deep flavor complexity.

Once the fermentation is complete, the cherries are moved to the drying stage. For the first two days, the cherries are spread on raised drying beds inside greenhouses to encourage slow, even drying under controlled conditions. Following this, they are transferred to a patio drying area, where they continue drying for an additional two to three weeks, depending on weather conditions. This gradual drying period allows the coffee to stabilize and lock in its intricate flavor profile. The resulting cup is rich in depth, with smooth lactic acidity, balanced sweetness, and a clean, crisp finish.

Variety : Multivariety
Altitude : 1400 - 1600 masl
Process : Natural Lactic
Origin : Weninggalih, Bandoeng