Java Frinsa Collective - Natural

We Taste - Lingonberry, cardamom, boozy fruit

Similar to Sumatra, coffees grown further south down the Indonesian archipelago in Java are traditionally wet-hulled due to a hot, humid climate and to expedite time to market. Wet-hulling can create musty, flat flavors, so Wildan Mustofa and family often process differently, in this case producing a flavor-bomb of a Natural. Frinsa Collective buys freshly-picked coffee berries from neighboring farmers, then sorts and lays out the fully-intact berries to dry in their fruit for a full month. After a careful, even drying, hulling, and more sorting, a sweet, winey profile emerges. Medium roasting strikes a balance between fermented red fruit, warming spices, and a nicely developed sugar browning core that brings sweetness and body to this unique coffee across all brewing methods. 

Roast: Medium
Process: Natural
Varieties: Andungasari (local Catimor variety), Kartika (local Catuai variety), Bor Bor (aka Gayo 2 - Timor Hybrid x Bourbon), Ateng (local Catimor variety)
Elevation: 1,400 - 1,700 masl
Locations: Tilu Mountains, Pangalengan, Bandung, West Java
Producer: Frinsa Collective - Run by Wildan Mustofa + family
Farms: Multiple small producers
Grades / Certifications: 
Harvest: July - Sept. 2024

Brew Guides
Espresso: 1:2.2 in 28-29 sec.
Filter: 1:16.4