INDONESIA, Wildan & Fikri Mustafa, Frinsa Estate, Pangalengan, Java

Producer: Wildan & Fikri Mustafa. 

Growing altitude: 1400m above sea level.

Botanical variety: Ateng Super.

Process: Natural Ext. Fermentation, Lactobacillus Cerevisiae.

Tasting notes: Dark chocolate, plum, passion fruit, blackberry, mandarin flavours.

Roast date: PLEASE NOTE!!! This coffee is roasted on demand, so please keep in mind it will take longer to ship. 

Wildan Mustofa and his wife, Atieq Mustikaningtyas, embarked on their first coffee project in the Sindangkerta, Weninggalih area back in 2010, which eventually evolved into Java Frinsa Estate. Their commitment to quality set them apart, as they focused on fully washed coffees while most Indonesian producers opted for wet-hulled methods, even within the specialty coffee market.

Frinsa Estate is situated in West Java, known locally as Sunda. With a wet mill, well-ventilated storage space, and dry mill, all located at an altitude of 1400masl, they have complete control over their product, from harvest to grading, sorting, and shipment. The estate encompasses six main growing plots across the region, including; Weninggalih, Mekarwangi, Tilu Mountain, Pengalengan, Malabar Mountain, Garut.

They also source cherries from selected outgrowers in the area. The resulting coffees are marketed under the name of Frinsa Collective.

While most of their coffees undergo the fully washed process, Frinsa Estate also produces some wet-hulled and natural coffees, primarily catering to the local market. The estate meticulously separates their coffees into distinct lots based on field location, cultivar, and picking date.

The Ateng Super coffee variety is a cultivar originating from the Gayo Highlands in Aceh, Sumatra, Indonesia. It is a locally developed selection of the Catimor variety, specifically bred to enhance productivity and disease resistance.

The process of this coffee is a controlled fermentation using Lactobacillus and Cerevisiae, where bacteria and yeast work together to enhance sweetness, soften acidity, and create a more complex, rounded cup.

Additionally, in collaboration with the coffee research centre, Frinsa Estate has undertaken extensive cultivation of various unknown cultivars, segregating them into designated blocks within the farm. Given the relative youth of the farm and trees, the flavour profiles of many of these cultivars are still being discovered. Apart from their own coffee production, Frinsa Estate also processes coffee for local smallholders, typically sorting them by area.