INDONESIA FRINSA MANIS #1

Indonesia Frinsa Manis #1 is the first of four lots from the current harvest that we are bringing to our roastery from this farm, with whom we have been collaborating for four years. This coffee is sweet, complex, and features a vibrant acidity. In Bahasa Indonesia, the name 'Manis' means 'sweet, honey-like, pleasant for everybody', reflecting the distinctive sweetness of this fresh Frinsa Manis harvest.

FLAVOR PROFILE

Mango, brown spices and red fruits define the exceptional flavor profile of this coffee. It has a high body, creating a creamy and juicy texture. The high acidity plays a significant role in the unique tasting experience, flowing harmoniously into an intense, full-bodied, and fruity aftertaste.

88 QGRADING POINTS - green coffee quality evaluation

ROASTING PROFILE

With 600 kgs in our roastery, we developed a uniroast profile, suitable for both espresso and filter. The medium roast level aims to preserve the natural quality of the bean - clean, sweet, and complex. The precision for the desired profile is obtained through daily practice and advanced roasting technology - Loring Smart Roaster.

GREEN COFFEE INFORMATION

The cherries used for this lot - a mix of varieties (Borbor, Lini S, Ateng Super, Timor, Sigarar Utang, P88) - come from a selection of coffee growers in the West Java region, known as Sunda. These farms are located at altitudes between 1.300 and 1.500 meters. The coffee is processed at Frinsa Estate, a station that features a temperature-controlled storage facility and an in-house drying station. This setup allows producers to have full control over the final product, from cultivation and harvest to grading, sorting, and transport.

Despite challenging climatic conditions that make drying difficult, the Frinsa Estate team ensures that every effort is made to produce delicious, high-quality coffee with a clear flavor profile.

Frinsa Estate is led by Wildan Mustofa and his wife, Atieq Mustikaningtyas, who started their specialty coffee project in 2010. Over time, this area has become the primary coffee-growing region for their farm. Since the first year of production, Wildan has been dedicated to high-quality coffee, requiring meticulous attention to every detail.

While most Indonesian coffee producers rely on the traditional 'wet hull' processing method (a faster drying process in the humid, rainy climate), Wildan focuses on fully washed coffees. These coffees undergo fermentation in small tanks for 15–18 hours, followed by a second submersion in water for another 10–12 hours before being washed again in clean water.

This approach not only benefits the community socially and economically but also contributes positively to water conservation and reforestation efforts.