Pour-Over Coffee Water-to-Coffee Ratio? How Much Water for 15g West Java Frinsa Estate Coffee? West Java Frinsa

Hand-Pour Coffee Water-to-Coffee Ratio?

How much water should you use for 15g of West Java Frinsa Estate coffee? And what are the flavor characteristics of West Java Frinsa Estate?

Product Information

Product Name: Indonesia West Java Frinsa Estate Light-Medium Roast Washed Coffee Beans

Country: Indonesia

Estate: West Java Frinsa Estate

Processing Method: Fully Washed

Variety: Sigarar Utang

Altitude: 1400 meters

Flavor Notes: Orange peel aroma, rich and full-bodied fragrance, sweet plum flavor, refreshing mouthfeel, excellent cleanliness

Harvest Year: 2017

Cupping Score: 87

Roast Level: Light-Medium

Packaging: 10g per pack; 10 packs per box

Java Frinsa Estate

Wildan Mustofa is the owner of this estate. In 2010, he and his wife Atieq began their coffee cultivation project in the Sindangkerta Weninggalih area, and since then the Java Frinsa Estate farms have become their main growing area. From the first year of production, Wildan has focused on quality, requiring strict management and processing methods. While most Indonesian producers were using wet-hulling, Wildan focused on fully washed processing.

This coffee is the Sigarar Utang variety cultivated by Frinsa Estate. The estate sits at an altitude of 1300-1600 meters and covers about 110 hectares in West Java, locally known as Sunda. At 1400 meters it has a washing station, a well-ventilated storage space, and drying facilities, which means the team can fully control quality from harvesting, grading, and sorting to shipping. Most of its coffee is processed with fully washed methods, though it also produces some wet-hulled and natural lots, mainly for the local market. Batches are classified by planting location, variety, and harvest date.

Through cooperation with coffee research centers, the estate has divided its farms into sections to plant many different unknown varieties. Because the trees are still too young, no one yet knows how their flavor profiles will develop. In addition to its own production, the estate also processes coffee for local smallholders.

The harvest season runs from May to September, with the main harvest from June to August. After the cherries are harvested, they are sorted by hand to remove unripe and pest-damaged fruit.

The harvested cherries are depulped and first dry-fermented for 15-18 hours, then water is added for continued fermentation of 10-12 hours. After complete fermentation, they are washed thoroughly with clean water.

Currently, most coffee is first dried on racks in greenhouses for 1-2 days, then moved to patios for further drying. The drying takes about 14-20 days, depending on whether it rains during the period.

FrontStreet Coffee Brewing Parameters

Dripper: Hario V60 Transparent Resin

Grind Setting: Fuji Royal 3.5

Water Temperature: 90 degrees C

Pour 25g of water for the bloom, wait 30 seconds. When the water reaches 120g, switch to a staged pour. Finish brewing at 226g.

Total Brewing Time: 2 minutes 5 seconds

FrontStreet Coffee Recommendation

Frinsa Estate is unusual in Indonesia for choosing fully washed processing over the wet-hulling that dominates the islands, and the difference between the two is the best reason to explore Indonesian coffee more widely. FrontStreet Coffee's Mandheling comes from the Lintong growing region near Lake Toba in Sumatra and is roasted medium-dark to present the classic wet-hulled profile: low acidity, a full and heavy body, and layered caramel, dark chocolate, and toasted bread with a long, sweet finish. It is a clear contrast to Frinsa's clean, bright cup.

At the top of that category is FrontStreet's PWN Golden Mandheling. PWN sources only premium Mandheling green beans, and after purchase the coffee passes a mechanical sort followed by hand sorting to select full, flawless beans, so every lot is specialty grade. Even, plump, and bright with a low defect rate, it shows sandalwood, herbs, spices, roasted hazelnut, caramel, and dark chocolate after medium-dark roasting, with a clean finish and a rich, sweet body that suits anyone who prefers a strong cup.

For brewing the Sumatran lots, FrontStreet Coffee suggests water at 87-88 degrees C, 15g of coffee, a 1:15 ratio, and a coarse-sugar grind, poured in three stages to bring out the body and caramel sweetness. Brewed side by side with the Frinsa, the two make a useful lesson in how much process and terroir shape a cup.