Please note: Pre-ground coffee beans can quickly lose their freshness, resulting in a notable decrease in aroma and flavor. For this reason, we don’t recommend a grinding service. We strongly encourage our customers to grind their coffee beans just before use for the best experience.
15.000 د.ا
This coffee is processed by Wildan Mustofa and his wife Atieq, at their wet mill at Frinsa Estate. Wildan Mustofa and his wife, Atieq Mustikaningtyas, embarked on their first coffee project in the Sindangkerta, Weninggalih area back in 2010, which eventually evolved into Java Frinsa Estate.
Frinsa Estate is situated in West Java, known locally as Sunda. With a wet mill, well-ventilated storage space, and dry mill, all located at an altitude of 1400 masl, they have complete control over their product, from harvest to grading, sorting, and shipment. The estate encompasses six main growing plots across the region.
The cherries are washed and any floaters are removed. They are then fermented with Lactobacillus in a tank for two to three days. After fermentation, the cherries are pulped, and the parchment with mucilage is spread on tarpaulins. Saccharomyces cerevisiae is added in the afternoon, and the tarpaulins are covered to allow further fermentation for one to two nights (about 36 hours). Finally, the parchment is dried on tarpaulins in the drying yard for seven to ten days.
We recommend starting with a 1:18 coffee-to-water ratio, which provides an excellent total extraction level and maximizes flavor pulled out of the ground coffee. For our single origin coffees we recommend a pour over method either on a Chemex, V60 or Kalita Wave.
92-96 °C
1g of coffee per 18g of water
Add filter to equipment
Grind coffee and add to filter
Add water in stages
Enjoy your coffee!
Use code FIRST10 at checkout
