Frinsa Honey #2

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<b>Variety: </b> Various, Ateng Super 
</p>
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<b> Processing: </b> Honey
</p>
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<b> Origin: </b> Weninggalih, Indonesia 
</p>
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<b> Producers:</b> Frinsa Estate  
</p>
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<b> Altitude: </b> 1300-1600M
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<p> 	
Wildan Mustofa, his wife Atieq, and son Fikri produced this honey coffee fermented with lactic cultures.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. The bags are constantly rotated during this time to make sure the cherries don't clump and affect the fermentation. After that, the cherries are pulped, and dried on raised beds as honeys with the mucilage attached. <p/>

<p>
We find Wildan's coffees to be very unique and different from most other Indonesian coffees, and most other coffes, period! They can be challenging to roast, but managed well they will taste really delicious and special. Wildan and his wife Atieq started their first coffee project in Sindangkerta, Weninggalih area in 2010. This later became the main growing area at his farm Java Frinsa Estate. Since the first year of production, Wildan has aimed to focus on quality, quich requires meticulous attention and developing more processing facilities. While the majority of Indonesian producers are doing wet hulled coffees, even for specialty, Wildan is focusing on the fully washed, novel fermentations, and more. It's exciting to see, and even more exciting to drink! It’s tealike and sweet with a smooth mouthfeel, and a hint of citrusy zing on the back end. One of our favorite Indonesian coffees to come to MCC, this one's an adventure for sure. </p>

Green tea, Vanilla, Mandarin

Variety: Various, Ateng Super

Processing: Honey

Origin: Weninggalih, Indonesia

Producers: Frinsa Estate

Altitude: 1300-1600M

Wildan Mustofa, his wife Atieq, and son Fikri produced this honey coffee fermented with lactic cultures.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. The bags are constantly rotated during this time to make sure the cherries don't clump and affect the fermentation. After that, the cherries are pulped, and dried on raised beds as honeys with the mucilage attached.

We find Wildan's coffees to be very unique and different from most other Indonesian coffees, and most other coffes, period! They can be challenging to roast, but managed well they will taste really delicious and special. Wildan and his wife Atieq started their first coffee project in Sindangkerta, Weninggalih area in 2010. This later became the main growing area at his farm Java Frinsa Estate. Since the first year of production, Wildan has aimed to focus on quality, quich requires meticulous attention and developing more processing facilities. While the majority of Indonesian producers are doing wet hulled coffees, even for specialty, Wildan is focusing on the fully washed, novel fermentations, and more. It's exciting to see, and even more exciting to drink! It’s tealike and sweet with a smooth mouthfeel, and a hint of citrusy zing on the back end. One of our favorite Indonesian coffees to come to MCC, this one's an adventure for sure.

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