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250g
Roasted on 20/2/26
For espresso and filter coffee
It's a 72-hour anaerobic natural from Frinsa Estate in Indonesia, the coffee is very sweet, slightly boozy and fruity. The perfect espresso with a twist. Tasting notes of black cherry, cacao nibs and hazelnuts.
72-Hour Anaerobic Natural, Sigarar Utang
Altitude of 1400m
Dark Cherries, Cacao Nibs, Spices
While most of their coffees undergo the fully washed process, Frinsa Estate also produces some wet-hulled and natural coffees, primarily catering to the local market. The estate meticulously separates their coffees into distinct lots based on field location, cultivar, and picking date. Parchment is stored in plastic bags equipped with LDPE liners. Additionally, in collaboration with the coffee research centre, Frinsa Estate has undertaken extensive cultivation of various unknown cultivars, segregating them into designated blocks within the farm. Given the relative youth of the farm and trees, the flavour profiles of many of these cultivars are still being discovered. Apart from their own coffee production, Frinsa Estate also processes coffee for local smallholders, typically sorting them by area.
250g
Roasted on 20/2/26
For espresso and filter coffee
It's a 72-hour anaerobic natural from Frinsa Estate in Indonesia, the coffee is very sweet, slightly boozy and fruity. The perfect espresso with a twist. Tasting notes of black cherry, cacao nibs and hazelnuts.
72-Hour Anaerobic Natural, Sigarar Utang
Altitude of 1400m
Dark Cherries, Cacao Nibs, Spices
While most of their coffees undergo the fully washed process, Frinsa Estate also produces some wet-hulled and natural coffees, primarily catering to the local market. The estate meticulously separates their coffees into distinct lots based on field location, cultivar, and picking date. Parchment is stored in plastic bags equipped with LDPE liners. Additionally, in collaboration with the coffee research centre, Frinsa Estate has undertaken extensive cultivation of various unknown cultivars, segregating them into designated blocks within the farm. Given the relative youth of the farm and trees, the flavour profiles of many of these cultivars are still being discovered. Apart from their own coffee production, Frinsa Estate also processes coffee for local smallholders, typically sorting them by area.