A naturally processed coffee from Frinsa Estate, West Java, combining innovation and tradition. The Lactobacillus fermentation yields an explosive profile of red fruits, rum, and spice. In espresso, it shows rich texture, intensity, and a long, sweet aftertaste.
Roasting Date: 2026-03-20
Variety:
including Sigarar Utang, Borbor 
Origin: Indonesia
Region: Weninggalih
Process: Natural Lactobacillus
Cupping Score By Q-Grader: 87,75
Crop Year: 2025
Frinsa Estate was founded in 2010 by Wildan Mustofa and Atieq Mustikaningtyas in West Java at ~1,400 masl. The farm became a benchmark for Indonesia’s specialty renaissance, thanks to its discipline and relentless focus on quality. The “Manis #2” lot undergoes natural Lactobacillus fermentation where whole cherries are fermented for several days before being sun-dried on African beds. The result is a dense, jammy cup with layers of rum, red fruit, and warm spice. We at Handpickers chose this coffee because it embodies the bold side of coffee craftsmanship — a side that respects nature’s boundaries and transforms them into flavor, energy, and soul.
An extraction that highlights the fruit intensity and deep sweetness of the coffee, with a smooth body and a lingering rum-spice finish.
Coffee for us is a daily “ritual”. We managed to create a place where we would share our passion with you.
Grown at ~1,400 masl in Weninggalih, West Java, on lush volcanic soil. Cherries are hand-picked at peak ripeness.
Natural process with Lactobacillus fermentation for several days, developing intense sweetness and tropical complexity.
Dried on African beds for 15–20 days and sorted meticulously by density and visual defects.
Exported vacuum-sealed to preserve aroma and flavor stability during transport.
Roasted at Lighttell 66 for espresso profile. Best enjoyed after 17–20 days of rest for optimal flavor integration.
