Frinsa Collective - Washed - Indonesia (Espresso Roast)

Indonesia is a fascinating and diverse origin and a complex one in which to work. While the majority of the coffee on the island is grown by smallholders, there are still four or five major estates that account not only for a large area of coffee production (around 4,000 hectares), but also much of the collection and processing. Smallholder farmers will often sell their cherries to the estates, which will grade and blend them for sale under the estate's name. The Frinsa Collective is focused around a family-owned estate known as Frinsa, run by Wildan Mustofa. The "collective" refers to the family's purchasing of coffee from neighboring producers for processing and sale from the Finsa Estate. Wildan and his family are progressive, focusing on experimental processing more than is commonly found in Java. The Collective produces Honeys, Naturals, anaerobic-environment fermentation, and is also separating out single-variety lots. Wildan oversees the agricultural and processing side of the business, while his wife Atieq handles contracts and their son Fikri does the cupping. The coffees are rinsed, sorted, and depulped the same day they are delivered, and fermented for 18 hours. They are washed to remove the mucilage, then dried on patios for 7–10 days.