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Roasting as Usual

Indonesia - Frinsa Manis #3

RM30.00 MYR
What we have here is this years collection of Frinsa Estate. This is the third year we work together with Om Fikri and Ibu Atieq. For this year Nordic Approach and Frinsa Estate has work out a different naming concept of the coffee to improve the clarity among origin.

What we have here is the Frinsa Manis lot #3. It’s a similar process of the same coffee that we brought in last year the Frinsa Sacharic Honey. The lot is process as a normal honey process but during the drying stage the Saccharomyces Cerevisiae is sprayed on to the coffee at day-3 when the coffee is placed on the drying beds.

Saccharomyces cerevisiae is a type of yeast usually inoculated in bucket or sprayed (non inoculated) on to the coffee during the drying period. This is to modulate the taste of coffee. As the yeast contains high concentration of citric and malic acid the coffee tends to have an apple or cherry like fruity flavour when it comes to sensory. Direct inoculation however tend to have a more caramel like notes in the coffee.

Cherry from this far is planted at 1300 to 1600 masl in Bandung. It’s a collective variety of Adung Sari, Sigarar Utang and Ateng.

The dry aroma is orange peel, orange, black tea and honey. The at first sip is mango, pineapple and orange juice with a touch of raspberry and black tea taste. The coffee is smooth and very sweet.

Variety : Multivariety
Altitude : 1300 to 1600 masl
Process : Saccharic Honey
Origin : Bandung

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