Nordic Approach has been following the Indonesian market closely for a long time. The processing method is looking for farmers who know how to produce coffee processed by the washing method, with an emphasis on drying quality. As a result of the research, Vildan Mustofa Frins sees that the farm owner meets the criteria. Frinca Collective farm is one of Indonesia's leading farms showing the world the new flavors of Asian coffee. She started her first coffee project with her husband Atik in Sindankerta, Veningali region, in 2010 and aimed to attach importance to quality. Most Indonesians make coffee using the traditional genius WET-HULL or GILLING-BASAH method for specialty coffees. Vildan, on the other hand, processes the coffee in a washed way. Interestingly, there is a very well ventilated warehouse at an altitude of 1400 M. Right next to the dry processing station, there is a separate station for different processing methods. This means that production is completely independent and Frynsa controls every stage of processing, from harvest to sorting, grading and transportation. In addition, Vildan has established strong ties with farmers in local communities. Vildan buys the fruits from these farmers and in return provides them with quality improvement support to purchase them fairly. The lots grown by Vildan are unique. It is different from other Indonesian coffees and indescribable because of the Process. Thanks to the collaboration with the coffee research center, Vildan can work with well-known Arabica varieties. Due to the high humidity of the island where it is located, its coffees are generally sent to the shelling process at 35-40% humidity level. Therefore, the traditional WET-HULL process creates a unique flavor profile of the coffee. The lot we have now is very special. Ripe red cherries are first harvested and then sorted by size and quality for each batch. After that, the cherries are subjected to anaerobic fermentation in sealed bags for two to three days. A lactobacillus culture is added to the bags to achieve a complex flavor profile with malic and tartaric acid. Immediately after fermentation, the drying process is completed in 14 to 21 days, depending on the rainy season in the region.