Flavour Notes: Fruity Syrupy Funk
Producer: Frinsa Estate
Origin : Weninggalih and Sindangkerta, Indonesia
Process: Lactic Honey
This is a honey coffee fermented with lactic cultures. It is a blend of varieties commonly grown in the area including Sigararutang, Andung Sari, Lini S, Ateng Super, P88, and Bor-Bor. This lot is part of a series of experiments being done at Frinsa Estate with the producer Wildan Mustofa, his wife Atieq, and son Fikri.
The cherries are harvested, floated and sorted. They are then brought to a central location where they put the cherries in plastic bags and add lactic bacteria. They close the bags and let the cherries ferment in this anaerobic environment for three days. During the fermentation the bags are turned for more even fermentation. The coffees are then pulped, and dried on raised beds as honeys with the mucilage attached.
Frinsa Estate is located in West Java, locally called Sunda. The farm is around 110 hectares, located 1300 - 1600 masl. They have a wetmill located at 1400 masl altitude, a green house and a well ventilated storage space and a dry mill. This means they are in full control of their product from harvest to grading, sorting and shipment.