Earth-toned aromatics reminiscent of Sumatra, rustic sweeteners like brown rice syrup and date sugar, bittering cacao, citrus rind, bell pepper, red fruit and sweet tobacco. City+ to Full City+. Good for espresso blending.
|Region||Bandung, West Java|
|Processing||Wet Hulled (Giling Basah)|
|Drying Method||Patio Sun-dried|
|Arrival date||December 2018 Arrival|
|Bag size||60 KG|
|Appearance||.8 d/300gr; 15+ screen|
|Roast Recommendations||City+ to Full City+|
|Recommended for Espresso||Yes|
The Frinsa Estate is a family run farm and export company in the Bandung highlands region of West Java. The farm was set up in 2011 and planted in mostly Ateng types, a Catomor commonly planted in Indonesia. Altitude ranges from 1300 to 1600 meters above sea level and they're producing both fully washed and wet hulled process types. This is the latter, also called "giling basah", and tends to produce bodied, low acid coffees, also notable for earthy tones. Frinsa Estate has their own wet mill, dry mill and warehouse storage facilities and able to monitor quality control from the initial cherry harvesting all the way down to sorting defects from processed green beans.
This wet hulled Java has an earth-toned aroma not unlike Sumatra. The smells are sweet, even noting buttery caramel when we cupped it, but also with compost-like earthy accents that often come with wet hulling. Brewed City+ roasts have opaque body and intense cup flavors. Rustic sweeteners like brown rice syrup and date sugar most accurately describe the sweetness and are closely shadowed by a persistent bittering cacao note. These lighter roasts offer glimpses of citrus rind, bell pepper and a mild red fruit accent as well. Full City brews are made up of big chocolate roast flavors and patches of sweet tobacco and the sort of peet notes you might expect from a Lintong coffee. This is definitely an espresso option, however, you might consider using as a blend base rather than single origin as some will find the rustic elements to overpower their shot. But Frinsa's incredibly inky body and complex bittersweetness will work well as a blend base, or perhaps in equal ratios with a dry process Ethiopian for a Mocha-Java type espresso blend.