Indonesia - Frinsa Ja-Doel - 12 hrs fermentation
"Upon grounding, the aroma of yellow fruits, sweet plum and citrus. The sweetness of the coffee can be caputred at first sip with notes plum nectar, apple and lemon. It reminded us of strawberry cheesecake. In the midsection, tones of cocoa, mild spices and lingering finish of vanilla spiced cookiesof vanilla spiced cookies"
This is second lot of coffee from Frinsa Estate. A much more subtle coffee than the other offering that we have. The naming concept of this coffee, Ja-doel, which means "Jaman Dulu" or the "old way". When we talk to the farmer, he wanted to produce something which is more classic taste notes, less complicated processing, and minimizing the funky notes that we usually sought by roasters and also with an objective of a far more consistent drying and more consistent outcome.
Frinsa Jad-oel is a highly sweet coffee, which underwent a fairly short fermentation process. No additional yeast was use like the other coffee which is processed by Frinsa Estate but instead, Frinsa Estate recently invested in a large greenhouse and also the first farm to own their own greenhouse to pre-dry their coffee. Until it reached a 40% moisture level and depending on the humidity outdoor; the coffee is then transfered to raised bed and sundried.
Frinsa Estate, established in 2010 by the couple Pak Wildan Mustofa and his wife Ibu Atieq, began its primary coffee venture in Weninggalih, which gradually expanded. Presently, Frinsa Estate boasts six farms situated in the Regency of Bandung, encompassing Weninggalih, Mekarwangi, Gunung Tilu, Pengalengan, Gunung Malabar, and Garut.
Distinct from the majority of Indonesian producers who prioritize wet hulled processing, Pak Wildan focuses on the meticulous fully washed process. Their central wetmill, located at the main Weninggalih farm, grants Pak Wildan complete oversight from harvest to processing and coffee grading. Collaborating with his son, Om Fikri, takes charge of coffee processing, constantly innovating with special processes and crafting new microlots for the estate.
As a side note, it's worth mentioning that the Frinsa Estate achieved an impressive ranking of #3 in the Indonesia 2nd COE competition. Their coffee, the Frinsa Salsabilla, named after Pak Wildan's daughter Yasmin Nabila, received a remarkable score of 89.59 points. This particular coffee was processed using the Anaerobic Natural method.
Upon grounding, Upon grounding, the aroma of yellow fruits, sweet plum and citrus. The sweetness of the coffee can be caputred at first sip with notes plum nectar, apple and lemon. It reminded us of strawberry cheesecake. In the midsection, tones of cocoa, mild spices and lingering finish of vanilla spiced cookiesof vanilla spiced cookies
Variety : Multivariety
Altitude : 1400 to 1600masl
Process : Natural
Origin : Bandung