The beauty of specialty coffee
You know the feeling - the joy of buying something new. The excitement of discovering what lies inside. It is the emotional connection that gives the whole experience a new dimension.
Handbrew focused
We believe that there is one right way to roasting coffee. Our goal is to achieve the best quality, balance and natural flavours of coffee.
This is a Sigarar Utang single variety lot, undergoing anaerobic fermentation in two stages. The cherries are fermented in closed plastic bags, in an anaerobic environment for 2 days. The cherries are then pulped and fermented again in parchment for 1 day in closed plastic bags. The coffee is then dried in thin layers on raised beds before completing the drying process on the patio. This is part of a series of experimental lots we are doing at Frinsa Estate with the producer Wildan Mustofa, his wife Atieq, and son Fikri.
Variety: Sigarar Utang
Processing: Anaerobic washed
Origin type: Farm
Altitude: 1400
Partner: Nordic Approach
Notes: papaya x herbal tea x brown sugar
Frinsa Estate is located in West Java, locally called Sunda. They have a wet mill as well as a well-ventilated storage space and a dry mill. All located at 1400 masl altitude. This means they are in full control of their product from harvest to grading, sorting, and shipment. Frinsa Estate has 6 main growing plots spread out in the area.
