【Sumatran Specialty Coffee】Indonesian West Java Coffee Beans - Honey Process Coffee from Frinsa Estate

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[Sumatra Premium Coffee] West Java Coffee Beans from Frinsa Estate - Honey Processed Coffee Beans Flavor Characteristics

Wildan Mustofa is the owner of this estate. In 2010, he and his wife Atieq started their coffee cultivation plan in the Sindangkerta Weninggalih area for the first time. Later, the Frinsa Estate farm in Java became their main cultivation area. Since the first year of production, Wildan has focused on quality, requiring strict management and processing methods. While most Indonesian coffee producers were making wet-hulled coffee, Wildan focused on full washed processing methods. This coffee is the Sigarar Utang variety cultivated by Frinsa Estate. 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 washed processing plant, as well as a well-ventilated storage space and drying facility. This means they can fully control the product quality from harvesting, grading, screening to shipping. Most of their coffee is processed using the full washed method, but they also do some wet-hulled processing and natural processing, mainly supplying the local market. They classify coffee batches according to planting location, cultivated varieties, and harvest dates. Through cooperation with coffee research centers, they have divided their farms into zones to plant many unknown varieties different from other types. Because the coffee trees are still too small, no one yet knows what flavor profiles these coffee trees will present. In addition to their own coffee production, they also process coffee for local small-scale coffee farmers.

The Elegant S795 Variety

S795 is called Jember in Indonesia. It was introduced to Java farmers by the Jember Coffee Research Center in East Java after importing local varieties from India, and Java farmers call this S795 variety "Jembe." S795 beans have a blue-green color, high yield capacity of 2,000 kg per hectare. The Indonesian Ministry of Agriculture is vigorously promoting this excellent variety and improving other local varieties. One of the varieties in Sulawesi, Toraja, also contains S795 lineage. What about the考证 of S795's original tree species - natural variation and hybrid? According to research data, S288 turned out to be an excellent hybrid variety cultivated in India in 1946, from India's S288 (second generation) and a variant of Kent, giving birth to S795, which has strong disease resistance, high yield, larger bean size and delicious flavor, with 70% of beans being 17 mesh. The predecessor of S288 came from the S288 lineage (first generation) mixed with Typica and named S26, because the first generation S288 beans were unattractive and carried the strong taste of Liberica. Indian botanists instead used the first generation S288 mixed with Typica to create the Kent variety, then mixed it with the second generation S288 to become the current S795. It has strong resistance to leaf rust, flavor close to Arabica, with a slightly wild taste. In summary, the S795 variety carries Liberica lineage, but through careful cultivation by Indian botanists, they successfully eliminated the strong taste of Liberica, making the flavor more elegant with strong disease resistance. Many alternative coffees with cross-species hybridization are also one of the sources of wild flavors.

Harvesting Process

The harvest season is from May to September, with the main harvesting from June to August. After coffee is harvested, it is manually screened to remove unripe and pest-damaged coffee cherries.

Processing Method

After the harvested berries are pulped, 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 with clean water.

Drying Process

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

FrontStreet Coffee Recommended Brewing

Dripper: Hario V60

Water Temperature: 90 degrees

Grind Size: Fuji Mini R 3.5

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

Analysis

Using a three-stage brewing method to clearly distinguish the front, middle, and back flavor profiles of the coffee. Because V60 has many ribs and faster drainage, stopping water flow can extend the extraction time.

Important Notice :

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