This is part of a series of experimental lots of naturals we are doing at Frinsa Estate with the producer Wildan Mustofa and he’s wife and son Fikri and Atieq. Together we decided on several processes and committed our self to certain volumes. The idea here is basically to develop processing techniques that can later on be done on scale.
The coffees where they use “Blue” in the name is all a mix of experimental processing for naturals and honeys where the also do the typical Indonesian wet hulling. Meaning they remove the parchment or dried cherry skin before the coffee is properly dried and dry it finished in green. This develop a certain flavor and character by itself. Most classic Indonesian coffees are wet hulled. But not in this way, or in a controlled way with slow and controlled drying.
The cherries are fermented in plastic bags mainly in an anaerobic environment for two days with lacto bacteria. It’s then pulped and dried for about 2-3 days, then hulled to remove the parchment. Then dried finished in greens on raised beds.
Generally we find Wildans coffees pretty unique and different from most other Indonesian coffees. But be warned, these coffee can for many look ugly, and the experiments are totally wild! but in a cool way. No, they don’t taste like coffee as you know it, some say sweet spices, candy like fruit, other says dill, ginger and kombucha, and there is definitely a lot of layers. It’s hard to explain and define the profile, but if you manage to roast and brew them correctly they can taste really delicious and something else.
The farm is located in West Java, locally called Sunda. It’s a farm at about 110 hectares located 1300 – 1600 masl. They have a wetmill located at 1400 masl altitude, as well as a well ventilated storage space and a dry mill. This means they are in fully control of their product from harvest to grading, sorting and shipment.
We have generally been very sceptic to this kind of preparation and drying. That was actually why we started to buy from Frinsa in the first place, as they were focused on fully washed and properly drying in parchment. The wet hulled method is something that are widely used in Indonesia for the general commodities. They basically remove the parchment while the coffee is still wet and finish off the drying in greens. This do create another flavor profile for sure, they can be good and very intense and characteristic, but often becomes to rough. But Wildan believes that if you find the right method, and do it with care you can produce something unique and really good. And what we cupped was tasting very good and different from everything else.