Frinsa is a name well known to us at the roastery, and we were happy to get their lots back for another year. This year’s 72 hour fermentation lot is filled with the same vibrance and funk we’re all used to, with notes of acai, raw cacao, plantain and stewed fruits. Before acting as one of our more marmite-y coffees - you either love it or you hate it - this year’s offering is one you can have a whole mug of (or two). Grown at 1400 masl in West Java, and made up of the varietals Borbor, Sigarar Utang, Andung Sari, and P88, this lot stands out as one of Frinsa’s best. With the wetmill, drymill, and farm land all on the same estate (the Frinsa Estate), owners Wildan Mustofa and his wife have complete control over their coffee from harvest, to grading, to sorting and processing.