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.
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
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.