About Java Frinsa Estate
Java Frinsa Estate is owned by a couple, Wildan Mustofa who directs and oversees operational activities (farms and processing) and Atieq Mustikaningtyas who manages human resources and finances. Java Frinsa Estate grows, guides partnering farmers, collects, and processes specialty coffee at Bandung highland area, West Java – Indonesia.
Established in 2012, CV Frinsa Agrolestari was first built out of owners’ concerns of the condition of their homeland where landslides and floods are annual routines despites being located in a highland. Unwise agriculture practices being one of the main causes of it.
With those problems in mind, Wildan Mustofa and Atieq Mustikaningtyas looked for plants that could help with the said environmental problems, while also giving good yield. That is how coffee was chosen to be developed by them with Java Frinsa Estate as the brand.
“Best Coffee from Best Practices”
Java Frinsa Estate aims to produce specialty coffee with high quality and unique taste from sustainable coffee producing practices. Sustainability in this case does not only focus on the farming and environment side, but also on the sustainability of the involved farmers’ livelihood so they can continue producing coffee consistently in the future too.
- Adopting organic agriculture, producing high quality and consistent coffee green bean;
- Promoting eco-friendly practices with partner farmers to improve society’s welfare;
- Developing a system of organization, people, activities, information, and resources involved in producing coffee, from seed to cup.
Java Frinsa Estate continuously makes innovations along all the streams of our coffee production line. Starting from coffee variety or cultivar selections, on-farm and off-farm practices, processing, even packaging. These innovations are to ensure that all coffee from Java Frinsa Estate have the best taste and quality.
Java Frinsa Estate selects and develops coffee varieties or cultivars that have good taste, produce consistent quality and yield, are immune to diseases, and suit our farms’ condition
Java Frinsa Estate offers coffee from various processes to meet various tastes of coffee lovers
Coffee processing method where the coffee is fermented as wet parchment. Red and ripe coffee cherries are washed, pulped, and washed again from its mucilage. These pulped and washed cherries are called parchments. The parchments, then, are sun-dried, hulled, and sorted. This is the most basic coffee process, which produces coffee with clean and bright character with traditional coffee taste
Coffee processing method where the coffee is fermented as wet parchment. Red and ripe coffee cherries are washed, pulped, and washed again from its mucilage. These pulped and washed cherries are called parchments. The parchments, then, are sun-dried until half-dry, hulled, re-dried, and sorted. This process originated from Sumatera, which has a very wet climate and has a hard time drying coffee traditionally. Therefore, this is an Indonesian Signature process. This process produces coffee that has a more prominent fruity character with a hint of earthy taste and heavier body
Coffee processing method where the coffee is fermented and dried along with its mucilage. Red and ripe coffee cherries are washed and pulped, then dried straight away without washing its mucilage. The dried beans then are hulled and sorted. This way, the mucilage’s sweetness and fruitiness got absorbed into the coffee beans. This process produces coffee with a more prominent honey-like sweet and fruity character
Coffee processing method where the coffee is fermented and dried as a whole cherry. Red and ripe coffee cherries are washed and dried straight away without being pulped. These dried cherries are then hulled and sorted. This way, the cherry mucilage, flesh, and peel’s sweetness, fruitiness, and floral characters got absorbed into the coffee beans. This process produces coffee with a more prominent floral, herb, and spicy character
Process and Fermentation Innovations
Some of processing innovations made by Java Frinsa Estate are:
Processing method where Natural and Honey process beans are wet-hulled. This means, the beans are dried only until half-dry then re-dried before being sorted. This process gives Wet-hulled signature heavy body character and has blue-ish tint on its beans, hence the name.
Anaerobic Lactic Fermentation
Fermentation method using lactobacillus probiotic anaerobically, mimicking the digestive system of luwak or civet, therefore producing coffee with unique “kopi luwak” taste but with much cleaner feel.
Fermentation method using Saccharomyces yeast which enhances coffee’s sweetness, acidity, and complexity.