Nutty chocolate taste, smooth body; earthy peat moss aroma, hints of charred cedar, bell pepper, anise and citrus rind.
The Frinsa Estate is a family run farm and export company in the Bandung highlands region of West Java. The farm was set up in 2011 and planted in mostly Ateng types, a Catimor commonly planted in Indonesia. Altitude ranges from 1300 to 1600 meters above sea level and they’re producing both fully washed and wet hulled process types. This is the latter, also called “giling basah“, and tends to produce bodied, low acid coffees. Frinsa Estate has their own wet mill, dry mill and warehouse storage facilities and able to monitor quality control from the initial cherry harvesting all the way down to sorting defects from processed green beans.
This coffee excelled when roasted to Full City and beyond, bringing out the cocoa bittersweets as well as complex earth and herbal accent notes. The smells are sweet and marked by rustic syrups and smokey cocoa roast, noting date sugar and buttery caramel when cupped. Rustic sweeteners like palm sugar most accurately describe the sweetness and are closely shadowed by a persistent bittering cacao flavor. Smoked chocolate and peat come together in an earthy, bittersweet bass note, accented by complex hints of tobacco, green bell pepper, and citrus rind.
- Origin: Indonesia
- Region: Bandung, West Java
- Farm: Frinsa Estate
- Altitude: 1300-1600m
- Cultivar: Ateng (Catimor)
- Processing: Wet Hulled (Giling Basah)
- Drying method: Patio Sun-dried
- Importer: Sweet Maria’s Coffee