Java – Community Coffees – Frinsa Collective

Washed
B23038

Java – Community Coffees – Frinsa Collective B23038

Specs:

Source:

Java

Region:

West Java

Farm:

Frinsa Collective

Variety:

Andungasari, Bor Bor, Katrika, Ateng

Altitude:

1400–1700 MASL

Processing:

Washed

Notes:

"Toffee, praline, and cooked fruit flavors with tart acidity and candy-like sweetness."

Score:

82 points

Price/Bag:

$6.48 per lb

$285.00 per bag

29 in stock

Quantity:

Order Sample Size

Background:

Community Coffees

The Frinsa Collective is focused around a family-owned estate known as Frinsa, run by Wildan Mustofa. The "collective" refers to the family's purchasing of coffee from neighboring producers for processing and sale from the Finsa Estate. According to green-coffee buyer Piero Cristiani, Wildan and his family are progressive, focusing on experimental processing more than is commonly found in Java. The Collective produces Honeys, Naturals, Anaerobic-environment fermentation, and is also separating out single-variety lots. Wildan oversees the agricultural and processing side of the business, while his wife Atieq handles contracts and their son Fikri does the cupping.

The coffee is rinsed, sorted, and depulped the same day it's delivered, and fermented for 18 hours. It's washed to remove the mucilage, then dried on patios for 7–10 days.

Frinsa Collective

The Frinsa Collective is focused around a family-owned estate known as Frinsa, run by Wildan Mustofa. The "collective" refers to the family's purchasing of coffee from neighboring producers for processing and sale from the Finsa Estate. According to green-coffee buyer Piero Cristiani, Wildan and his family are progressive, focusing on experimental processing more than is commonly found in Java. The Collective produces Honeys, Naturals, anaerobic-environment fermentation, and is also separating out single-variety lots. Wildan oversees the agricultural and processing side of the business, while his wife Atieq handles contracts and their son Fikri does the cupping.

The coffee is rinsed, sorted, and depulped the same day it's delivered, and fermented for 18 hours. It's washed to remove the mucilage, then dried on patios for 7–10 days.

Photos:

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