Indonesia - Frinsa Estate Lactic Natural

ROAST COUNTRY REGION SPECIES VARIETY PROCESS ALTITUDE NOTES BAG SIZE USAGE Light Roast Indonesia Java Arabica P88, Bor Bor, Sigarar Utang, Andung Sari Natural Lactic (Natural Anaerobic) 1400-1700 Meters Above Sea Level Fuji Apple, Grape, Bubble Gum - Mixed Berries Apple Jam 340g / 12oz Espresso, Pour Over, Drip & French Press Please note: Pre-ground coffee beans can quickly lose their freshness, resulting in a notable decrease in aroma and flavor. For this reason, we do not offer a grinding service. We strongly encourage our customers to grind their coffee beans just before use for the best experience. Frinsa Estate is located in West Java, in the region locally known as Sunda, at an altitude of around 1,400 MASL. The estate is fully equipped with a wet mill, well-ventilated storage facilities, and a dry mill, allowing complete control over the coffee from harvest through to grading, sorting, and export. Coffee is grown across six main plots, and additional cherries are sourced from carefully selected nearby producers, with these lots released under the Frinsa Collective name. After harvesting, cherries are hand sorted to remove unripe or defective fruit, then washed to eliminate dirt and surface contaminants. A lactobacillus culture is introduced before the cherries are sealed in plastic bags or barrels for anaerobic fermentation. During this stage, the containers are rotated daily and gases are released before being resealed, with fermentation lasting two to three days. Following this, the cherries are pre-dried on raised beds in greenhouses, then moved to patios to complete drying. Depending on weather conditions, the total drying time typically ranges from 14 to 20 days.