This is a Sigararutang 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
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 which requires meticulous attention and processes. While the majority of Indonesian producers are doing the wet-hulled coffees, even for specialty, Wildan is focusing on the fully washed. Besides the quality and social and economic impact for the community, we believe the coffee project also have long term benefits for water conservation and reforestation.
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. And they buy cherries from a few selected outgrower in the surroundings of the Estate. These coffees are sold under the brand name Frinsa Collective.