Indonesia Frinsa Manis

Kluczowa jest dla nas świeżość wypału, dlatego nie trzymamy kawy długo na półkach. Jeśli danej kawy akurat nie ma w magazynie, uzupełniamy zamówienie zaraz po najbliższym wypale.

It's hard to count how many times we've bought beans from Wildan Mustofa and Atieq Mustikaningtyas. This pair of East Java farmers consistently raise the flavour bar for Indonesian coffees. Like many of their beans, Frinsa Manis has a distinctly alcoholic profile, with a strong presence of tropical fruit, spice and chocolate. This is a truly complex coffee where the ferment does not dominate, but serves the whole.

In this case, we are dealing with natural processing with extended fermentation. This consists of placing the whole fruit into a pool of water immediately after harvesting, where the first stage of fermentation takes place. After twelve hours, they are already transferred to classic drying. An innovation on an Indonesian scale is that the initial drying stage takes place in greenhouses. Only the pre-dried fruit is taken to the patio. This counteracts the negative effects of the humid Indonesian climate and produces more reproducible results. Frinsa also has its own dry mill, which in practice means that they are in control of the entire process - from the trees, to the bagged grain.

And all we can say is - if ferment, only with Frinsy!