【Indonesia Java Variety】What are the flavor characteristics of Java Frinsa Estate washed coffee beans? Java coffee

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Indonesian Java Variety - What are the Flavors of Java Frinsa Estate Washed Coffee Beans? Java Coffee's Taste Characteristics and Pour-over Method?

Wildan Mustofa is the owner of this estate. In 2010, he and his wife Atieq began their coffee cultivation plan in the Sindangkerta Weninggalih area for the first time. Since then, Java Frinsa Estate's farm became their main cultivation area. From the first year of production, Wildan focused on quality, requiring strict management and processing methods. While most Indonesian coffee producers were doing wet-hulling processing, Wildan focused on fully washed processing methods. This coffee is the variety cultivated by Frinsa Estate - Sigarar Utang. Frinsa Estate is located at an altitude of 1300-1600m with about 110 hectares, situated in West Java (locally known as "Sunda"). At an altitude of 1400m, they have a washing station, a well-ventilated storage space, and a drying facility. This means they can completely control product quality from harvesting, grading, sorting to shipping. Most of their coffee is processed using fully washed methods, but they also do some wet-hulling and natural processing, mainly for the local market. They classify coffee batches according to planting location, variety, and harvest date. Through cooperation with coffee research centers, they have divided the farm into blocks to plant many unknown varieties different from other types. Because the coffee trees are still too small, no one yet knows how the flavor profiles of these coffee trees will present. Besides their own coffee production, they also process coffee for local small farmers.

Indonesia consists of more than seventeen thousand islands scattered across the volcanic belt near the equator, with fertile soil. Famous producing regions include Sumatra in the west, Sulawesi in the central region, and Java in the south. Coffee was brought to Jakarta for cultivation in 1696 by the Dutch governor from Malabar, India. Local farmers were forced to reduce white rice production and switch to growing coffee. Since 1850, the Dutch East India Company expanded cultivation areas to other Indonesian islands. To date, Indonesia is the world's fourth-largest coffee exporting country.

The rust disease that ravaged Indonesia in 1876 nearly made Arabica coffee extinct. Since then, farmers in the severely affected lowlands of East Java began planting the highly disease-resistant Robusta variety. After the country's independence, local people replanted higher-quality Arabica. To this day, 80% of Indonesia's exports are still commercial-grade Robusta. Interestingly, because the eastern islands of Timor and Flores were Portuguese territories at that time, the varieties planted were different from those in Dutch territories and were less affected. Ancient varieties originating from the 16th century can still be tasted today.

The evolution of bean varieties reflects Indonesia's cultivation history. Indonesian coffee has many defects, with the main reason being improper processing. Whether using washed or natural methods, farmers in Africa and Central America keep beans inside parchment during processing, only removing it with threshing machines before export. However, the popular Wet Hulling (Giling Basah) processing method in Indonesia involves removing the parchment immediately after washing off the mucilage layer, without waiting for it to dry. The still-wet coffee beans have a moisture content as high as 50%. Middlemen collect the coffee beans from various places and dry them under uncontrolled conditions: sun-drying can cause organic acids to be lost, while drying on muddy ground can allow beans to absorb muddy flavors and dirt. This is because farmers lack knowledge and want to make quick money.

Coffee Details

Product Name: Indonesian West Java Frinsa Estate Washed Coffee Beans

Estate: West Java Frinsa Estate Java Frinsa Estate

Variety: Sigarar Utang

Altitude: 1400 meters

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

Harvest: The harvest season is from May to September, with the main harvest from June to August. After coffee is harvested, manual sorting is used to remove unripe and pest-damaged coffee cherries.

Processing: After depulping the harvested berries, they first undergo 15-18 hours of dry fermentation, then water is added for continued fermentation of 10-12 hours. After complete fermentation, they are washed clean with clear water.

Drying: Currently, most coffee is first dried on racks in a greenhouse for 1-2 days, then moved to a patio for drying. The drying time takes about 14-20 days, depending on whether it rains during the drying period.

Bean Variety Evolution Reflects Cultivation History

Sumatra coffee is most famous for Mandheling. This brand, which is neither a bean variety nor a producing region, comes from the mistranslation of a tribal name (Mandailing). In the Gayo Highlands of Aceh province, and theLintong production area surrounding the northern volcanic Lake Toba, Mandheling is also abundantly produced. Names include "Green Treasure," "Blue Eyes," with colorful descriptions. Sumatra coffee generally has a smooth taste, dense mouthfeel, low acidity, with flavors of earth, cedar, tobacco, and cocoa.

Sulawesi Island has existed for more than 100 million years, so the soil's mineral content is richer than other Indonesian islands, and the coffee produced has a brighter flavor. The production near Tana Toraja mountain is the most famous. It has slightly spicy flavors, including pepper, cinnamon, and nuts.

FrontStreet Coffee Recommended Brewing:

Dripper: Hario V60

Water Temperature: 88°C

Grind Size: Fuji Royal grinder setting 4

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee grounds. First pour with 25g water for 25s bloom. Second pour to 120g water, then pause. Wait until the water level in the coffee bed drops to half, then continue pouring. Slowly pour until reaching 225g water. Extraction time around 2:00.

Analysis: Using a three-stage pour-over method to clearly distinguish the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains quickly, pausing during pouring can extend the extraction time.

Important Notice :

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