"The Frinsa Collective is focused around a family-owned estate known as Frinsa, run by Wildan Mustofa. The "collective" refers to the family's purchasing of coffee from neighboring producers for processing and sale from the Frinsa Estate. The coffee is rinsed, sorted, and depulped the same day it's delivered, and fermented for 18 hours. It's washed to remove the mucilage, then dried on patios for 7–10 days."
Roast Level: Dark
Tasting Notes: Cocoa, Lemongrass, Baking Spices
Producer: Frinsa Collective
Region: Bandung, Tilu Mountains, Pangalengan, West Java
Variety: Atengsuper, Bor Bor, Sigararutang
Altitude: 1,400-1,700 masl
Processing: Washed, Wet-Hulled