Wildan Mustofa and his wife Atieq Mustikaningtyas own and operate the Java Frinsa Estate in West Java, an area known locally as Sunda. The estate comprises 6 growing plots, a dry mill and a wet mill, enabling total independence from harvest through to shipment, with meticulous traceability and transparency for every lot. They have garnered an impressive reputation for the quality of the coffees they produce and for their comprehensive processing methods.
This coffee has been anaerobically fermented under water for 72 hours with lactobacillus, a probiotic bacterium used here to refine the fermentation and heighten the flavours in the cup. The subsequent drying process can take up to 21 days - the humid climate in Indonesia can present a problem for the mills. Wildan and his team have overcome this with innovative pre-drying methods alongside the use of parabolic driers.
Seasonal buying is about seeing coffee as a crop not a commodity, buying in harmony with the growing seasons to enjoy coffee at its best. This kind of buying has always been the backbone of our business and it’s something we’ve improved and refined every year.
