Coffee

#66 Indonesia

#66 Indonesia, Java Frinsa Estate

Frinsa Estate
Extended fermented 

Nectarie.black berry.black current.jelly sweetness.milk choch.

130 kr

This coffee is produced by  M and his wife Atieq Mustikaningtyas at their wet mill at Frinsa Estate in West Java, Indonesia.

The couple began their coffee journey in 2010 in the Sindangkerta – Weninggalih area. What started as a small project eventually developed into Java Frinsa Estate, now recognized for its strong focus on quality and processing precision.

At a time when most Indonesian producers — even within the specialty coffee sector — relied on the traditional wet-hulled (Giling Basah) method, Wildan and Atieq chose a different path. They committed to producing fully washed coffees, emphasizing clarity, structure, and consistency in the cup.

Frinsa Estate is located in the Sunda region of West Java at around 1400 meters above sea level. The estate operates with a complete infrastructure including a wet mill, well-ventilated storage facilities, and a dry mill, allowing the team to maintain full control over the coffee from harvest through processing, grading, sorting, and final preparation for export.

Today the estate spans six primary coffee-growing plots across the region, each contributing to the diversity and character of Frinsa’s coffees.

Variety 100 % Arabica Ateng Super, P88, Borbor, Andungsar, Sigarar Utang, Lini S-795
Processing Extended fermentatoin
Land/Region Indonesia/Java
Farmer Frinsa Estate
Altitude 1400 masl
Cupping Score 87
Roast Master, Quality cupper & Barista Søren Stiller Markussen.

This coffee is ideal to brew on Siphon, Chemex, Hario, Stagg fellow and December dripper Brew/ratio mass depends on how you pour the water, the weight of your coffee and the length of your brew. I like to recommend that you try to use different pouring techniques. So you will find out what will suit you and the coffee you have in your hands.

Step 1

Prefinfusion = Using water to wet the coffee, so the particle can absorb water, giving access to flavour and aromas. As a rule when you use less coffee, less water is used to preinfusion. "just enough to cover the coffee in the filter".

Step 2

Blooming = this is where the coffee particles is expanding, as any cellular products, giving access to transform the coffee attributes in to flavours and aromas. As a genius = less coffee/shorter blooming time. More Coffee/longer blooming time = that make sense right? Ie. 33 g of coffee = 30 sec blooming time. 60 g of coffee = 50-60 sec blooming time.

Step 3

Building up your coffee in the filter = you coffee brewing times length and letting you coffee steep in the filter. Coffee needs to be handled firm and homogenises.

Ie. Dont let your coffee set/sit or "dry out in the filter" when you pour the water in your coffee filter. Vise versa, you have to be careful, that you don't pour too much water, so you create a "swimming pool" on top of the coffee in the filter. The coffee should have a smooth "run through" contact time with water. You can find inspiration on brew guides