Peach, Apple, Chardonnay
Item information
Frinsa Estate Super
Item information
West Java, Indonesia
Description
Variety: Ateng Catimor
Processing: Washed
Origin: West Java, Indonesia
Producers: Frinsa Estate
Altitude: 1400m
We're super excited to introduce the first Indonesian coffee we've roasted in years: Frinsa Estate Super! Frinsa Estate is a coffee farm and processing operation in Western Java owned by Wildan Mustofa and his wife and business partner Atieq. The estate is quite large, with several different parcels of land dedicated to growing different varietals and full processing facilities for washed, honey-processed, and natural coffees. Unlike most Indonesian specialty coffees that are wet-hulled, these particular beans are fully washed - and Wildan is committed to experimenting with other even more unorthodox processing methods that we're excited to bring to the club soon.
Just because this coffee is one of Wildan's more standard processes doesn't mean the flavors are subdued in any way - this coffee packs a serious punch in the flavor department! We're getting peach notes, alongside a red apple sweetness and a very unique white wine-y character. We'd love to hear what you think of these coffees - be sure to leave a rating to let us know how Frinsa Estate Super is brewing up for you!
You must have received this item in order to comment.
Sign in to commentReviews
4.5 out of 5
Robust Indonesian
Great to have Indonesian beans in the mix. Really been enjoying these. Robust and deep, with a sweetness throughout. I'm getting a bite of spice. Not picking up on peach or chardonnay notes though. Very low acid. Very smooth coffee. Would work well as a Classic Roast.
Ethan R
Sausalito
Member Since
October '15
4.0 out of 5
Sweet & Smooth
It took me a few tries to get the grind right. But once I did, the sweet & crisp apple notes really came through with a nice bit of spice at the end. Really enjoyable cup of coffee! I'm using a plastic V60 with the 02 Hario filters. 20g coffee to ~330g total water. 50g bloom for 45 seconds. I'm not great at describing grind size but seems to fall between medium/fine - for reference my total drip time has been around 3:00 minutes including bloom using one continuous pour(James Hoffman technique).
Ethan F
Mission
Member Since
March '20