Frinsa Saccharic

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<b>Variety: </b> <a href="https://www.moustachecoffeeclub.com/coffee-varietals">Sigarar Utang, Timor</a>
</p>
<p>
<b> Processing: </b> <a href="https://www.moustachecoffeeclub.com/honey-processing">Honey</a>
</p>
<p>
<b> Origin: </b>West Java, Indonesia</b>
</p>
<p>
<b> Producers:</b> Frinsa Estate
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<b> Altitude: </b>1400m
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<p>This lot is a special process from our friends at Frinsa Estate in West Java, Indonesia. Wildan and his wife Atieq run a successful coffee farm and processing facility that produces all kinds of coffees - and they're always experimenting with different ways to create unique flavors. This lot is the result of one of those experiments: a honey-processed coffee fermented with Saccharomyces (also known as brewers yeast). First, the coffee cherry's skin and part of the fruit are removed. Then the beans are dried to a specific moisture percentage, then they are cultured with the Saccharomyces for a short time in a closed environment before finishing drying on patios. Several producers are starting to experiment with fermentation techniques to great effect, and it's awesome to see Frinsa Estate put their processing expertise to work with new ideas. </p>
<p>
The resulting coffee is sweet like you would expect from a honey-processed coffee - but dialed up to 11. We're getting tasty berry notes that bring some acidity to the mix and a hint of florals to add complexity. Overall though, this a coffee for folks with a sweet tooth. It even seems to be a touch thicker in body than other specialty coffees - rich and syrupy and decadent, this is certainly a coffee you won't find every day!</p>

Berry, Floral, Sugar

Variety: Sigarar Utang, Timor

Processing: Honey

Origin: West Java, Indonesia

Producers: Frinsa Estate

Altitude: 1400m

This lot is a special process from our friends at Frinsa Estate in West Java, Indonesia. Wildan and his wife Atieq run a successful coffee farm and processing facility that produces all kinds of coffees - and they're always experimenting with different ways to create unique flavors. This lot is the result of one of those experiments: a honey-processed coffee fermented with Saccharomyces (also known as brewers yeast). First, the coffee cherry's skin and part of the fruit are removed. Then the beans are dried to a specific moisture percentage, then they are cultured with the Saccharomyces for a short time in a closed environment before finishing drying on patios. Several producers are starting to experiment with fermentation techniques to great effect, and it's awesome to see Frinsa Estate put their processing expertise to work with new ideas.

The resulting coffee is sweet like you would expect from a honey-processed coffee - but dialed up to 11. We're getting tasty berry notes that bring some acidity to the mix and a hint of florals to add complexity. Overall though, this a coffee for folks with a sweet tooth. It even seems to be a touch thicker in body than other specialty coffees - rich and syrupy and decadent, this is certainly a coffee you won't find every day!

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