This coffee is a ‘Lactic Washed’ meaning a lactobacillus culture is used to influence the fermentation of the coffee cherry. Wildon Mustafa who heads up Frinsa Estate is very experienced in and passionate about experimental processing of coffee. This coffee in particular stood out as one where processing techniques were used to create a very clean sweet cup rather than a wild and crazy one.
One of the big improvements on Frinsa Estate in recent years is the use of covered drying houses. Essentially big greenhouses with fans to control airflow, these controlled drying environments allow for much less volatile drying that is less affected by the tropical climate. This change is quite groundbreaking in Indonesian coffee and certainly in the last year in particular the standard of specialty grade coffee from Indonesia has notably improved.
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.
