Frinsa Honey #2

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<b>Variety: </b> Various, Ateng Super 
</p>
<p>
<b> Processing: </b> Honey
</p>
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<b> Origin: </b> Weninggalih, Indonesia 
</p>
<p>
<b> Producers:</b> Frinsa Estate  
</p>
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<b> Altitude: </b> 1300-1600M
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<p>
<b> Cup Score: </b> 87
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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

Cup Score: 87

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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Jared Cohen

Elkins Park

Member Since
April '21

Really light flavor and body

Out of all the coffees I've received, this is my least favorite. It left me wanting more flavor and feel. It seemed to be lacking in aroma when ground, and then that trend continued through the brewing and taste as well.

07/17/21

Colin

Warwick

Member Since
January '21

Quite mild, strange results in brewing

After the other Frinsa anaerobic offering here I expected the flavors to be quite pronounced, but this is a very light and mild offering. I feel like you could convince someone this was flat-out tea if you hid the color of the liquid from them. Interestingly, when I brewed using the Hoffmann V60 method at a slightly coarser grind setting than I usually use (I start coarser and go fine to dial in), my draw-down was almost 4:30 (I usually get 3-3:30 on the untabbed Hario papers at a finer setting). You'd expect it to be bitter, then, but no - the flavors were almost imperceptible, with the exception of some vanilla coming in when it cooled almost fully. I switched to the 4:6 method and got some very pleasant sweetness then and a more distinct green tea-like flavor; though still not exactly what I associate with fermented coffees. It's not really my thing but I imagine those who truly seek out tea-like coffee will adore this if they can figure out a brew method that works for them.

07/17/21

Adam

Madison

Member Since
January '21

Certainly unique

Tastes oddly similar to my mom's supermarket orange pekoe tea. The kind of coffee that is interesting to taste, but not necessarily have a whole bag of, for me anyway.

07/20/21

Mark Russell

Spring

Member Since
January '21

Very unusual

I was undecided on how to rate this coffee, but I think it’s something you have to be in the mood for. It is very light bodied, and not as fruity as I’m used to MCC coffees being. The flavor description of green tea, vanilla, and mandarin is spot on, but I could only notice it after the coffee had cooled to lukewarm. When hot, it was simply nondescript and light to me. Overall, I like it as a change of pace brew, but it definitely couldn’t be an every day coffee for me as it’s too light bodied and subtle in flavor for my typical enjoyment

07/24/21

Lee Anderson

Hull

Member Since
December '20

Incredibly bright and sweet!

I've heard of honey processed coffee before, but thisbwas the first I have tried. I was blown away by how sweet this coffee is, with lots of fruit and floral notes that were incredibly bright and vibrant.

07/25/21

Ethan R

Sausalito

Member Since
October '15

Mild but Tasty

Subtle, nuanced, flavorful, and sweet, this is one terrific roast that rewards those who pay attention to detail. Perhaps adjust your ratios if you prefer a more robust cup.

08/01/21

Nicholas Tripp

New York

Member Since
December '16

Light and layers of flavor

Light with mix of unique notes that I am loving

08/03/21