Indonesia Java

Description

Wildan Mustofa and his wife Atieq Mustikaningtyas established their first coffee project in Sindangkerta, Weninggalih, in 2010. This later became the primary
growing region on his estate, Java Frinsa Estate. Since the first year of production, Wildan has strived to prioritize quality, which necessitates painstaking attention and process. While the bulk of Indonesian producers create wet hulled coffees, including specialty coffees, Wildan focuses on thoroughly washed. Frinsa Estate is located in West Java, often known as Sunda. They have a wet mill, a well ventilated storage room, and a dry mill. All are at 1400 masl altitude.

Washed coffees Coffees are dry fermented in small tanks for 15-18 hours before being rinsed, steeped in water for an additional 10-12 hours, then cleaned with clean water. For the natural method, the cherries are cleaned to eliminate dirt and microbial contamination from the skin’s surface. After cleaning, the lactobacillus culture is applied to the cherries, which are then placed in plastic bags or barrels and anaerobically fermented. They primarily dry on the patio, but anticipate putting in significantly more drying tables for the future. Currently, the majority of the coffees are pre-dried on beds for a day or two in green buildings before being transferred to the patio. Drying time might range from 14 to 20 days, depending on how much rain falls during the process.