Description
Frinsa Collective — Traditional Wet-Hulled Process
West Java, Java | 1,400–1,700 MASL
Varieties: Andungasari, Bor Bor, Kartika, Ateng
Process: Wet-Hulled
The Coffee
The Frinsa Collective centres on the family-owned Frinsa Estate, run by Wildan Mustofa. The family also purchases coffee from neighbouring producers, which is then processed and marketed through the Frinsa Estate. Wildan oversees the agricultural and processing side of the operation, while his wife Atieq manages contracts and their son Fikri handles cupping.
The Collective is recognised for taking a progressive approach to processing, producing Honeys, Naturals and coffees fermented in anaerobic environments, as well as separating single-variety lots. For this lot, the coffee is rinsed, sorted and depulped on the day it arrives. It is then fermented for 18 hours, washed to remove the mucilage and dried on patios for 7–10 days.
About Wet-Hulling
Wet-hulling, known locally as Giling Basah, is a processing method strongly associated with Indonesian coffees. The coffee is picked and depulped before being dried to approximately 35% moisture, at which point the parchment is removed. It is then dried further, without parchment, until reaching the 10–12% moisture level appropriate for export.
The Region
West Java has a tropical monsoon climate and a landscape shaped by the volcanic chain of the Ring of Fire. The Priangan Plateau forms the heart of western Java, with coffee predominantly produced by smallholders who deliver their harvests to mills and collection points. The combination of elevation, varieties and climate is considered particularly favourable for producing high-quality coffee
