Oooooooooooooooo what to say about our Indonesia's... They're funky. That's for sure.
The history of coffee and Indonesia is a colonial one, as it is for many other origins. It's a difficult history and a narrative we're familiar with (especially within The Netherlands). Dutch colonialists brought coffee to Indonesia (coffee which they'd stolen out of Yemen, actually), and started plantations which were home to gruelling, inhumane conditions for the Indonesian people. When the Indonesian's reclaimed their independence, local governors divided the plantations amongst the labourers - to this day, over 90% of coffee produced across the Indonesian islands is grown by small family farms.
Indonesia is situated within the Pacific Ring of Fire - this is also where the largest number of highly active volcanoes sit. Natural disasters occur every year, but there is a silver lining - or a molten lining? A glowing red hot lining? - and this is a fertile soil and naturally high farms.
2022
FRINSA EDUN
NOTES: kombucha, dark chocolate, creamy
VARIETY: Sigarar Utang
REGION: Weninggalth, West Java
ALTITUDE: 1300 - 1500 masl
PROCESS: 3 day anaerobic natural
PRODUCER: Wildan and Atieq Mustofa, Frinsa Estate
HARVEST: 2021
“Sophisticated Funk” was the name of the game with this coffee and it worked! This lot is named “Edun” meaning crazy although this coffee only has 3 day anaerobic fermentation compared to the Rujak Bebeg which had 14 days!
This is the last lot for this year from the Frinsa experiments run in collaboration with Nordic Approach and it finishes the ride with a cup that is bright like kombucha and full like dark chocolate.
The Frinsa collective was started in 2010 by producer Wildan and his wife Atieq Mustofa. With an eye on quality they have built up the collective and now have 6 main plots of land located in West-Java all at between 1300 and 1500 masl. They also own a wet mill, dry mill and a well ventilated storage facility (which is important in Indonesia) which means they have complete control over the whole process. This lot is from the 60 hectare Weninggalih plot and is made up of the Sigarar Utang, Andung Sari, Ateng, Timor (Borbor, Timtim) Varietals.
2021 - 2022
FRINSA RUJAK BEBEG
NOTES: smokey cacao nibs, umeboshi
VARIETY: Sigarar Utang, Andung Sari, Ateng, Timor (Borbor, Timtim)
REGION: Weninggalth, West Java
ALTITUDE: 1300 - 1500 masl
PROCESS: 14 - day anaerobic natural
PRODUCER: Wildan and Atieq Mustofa, Frinsa Estate
HARVEST: 2021
Frinsa is back again for a new season of craziness and this year it’s going to blow your mind! This is the third year that Jamie from Nordic Approach has been working with Fikri and Wildan from Frinsa to experiment with processing techniques. This harvest the conversation was about making an even funkier lot and they took that seriously. They came back with this coffee - a 14 day anaerobic natural. They cupped it together and Fikri mentioned that it tasted like a local Indonesian dish - Rujak Bebeg. Jamie's mind was blown so bad he had to write his cupping notes in capital letters! So, here it is: High intensity, with notes of smokey cacao nibs and umeboshi.
We have gone with an omni roast for this coffee, but be warned as an espresso it packs a punch!
The Frinsa collective was started in 2010 by producer Wildan and his wife Atieq Mustofa. With an eye on quality they have built up the collective and now have 6 main plots of land located in West-Java all at between 1300 and 1500 masl. They also own a wet mill, dry mill and a well ventilated storage facility (which is important in Indonesia) which means they have complete control over the whole process. This lot is from the 60 hectare Weninggalih plot and is made up of the Sigarar Utang, Andung Sari, Ateng, Timor (Borbor, Timtim) Varietals.
2021
RADIOPHARE
NOTES: milk chocolate, cacao nibs, dark berries
VARIETY: Typica, Line S, Catimor
REGION: Puntang, Java
ALTITUDE: 1200 - 1500 masl
PROCESS: natural
CO-OP: Klasik Beans
HARVEST: 2021
It’s back! From the Sunda people of west Java and grown at around 1200 - 1500 masl this natural process coffee is produced by the Klasik Beans cooperative, which has about 1000 members growing coffee on old Dutch East India plantations. This coffee is from a mill in the Puntang area, which is one of five washing stations in this co-op. It’s a blend of Catimor, Line S and Typica varieties and in the cup it’s very sweet and milky with notes of dark chocolate and stewed plum.