Frinsa S-795
Region:
Roaster:
Process:
Price / 100g (USD):
6.5
Origin:
Pangalengan, West Java, Indonesia
Altitude (Masl):
1400
Roast date:
20250804
Brew date:
20250811
My notes
Smells of tobacco, grain and chocolate. Looks relatively dark roasted, but hard to grind and no bitterness suggesting light roast. Nice acidity and finish. High Caffeine Levels. Refreshing. Taste not so strong for anerobic – better straight as hot black than with ice (which waters the subtle flavours).
Roaster’s notes
Tasting notes:
Dark Berries, Red Grape, Black Plumb
Manufacturer description:
PRODUCER: Frinsa Estate
REGION: Weninggalih, Sindangkerta
VARIETAL: S-795
MASLHARVEST: May 2025
RELATIONSHIP: 9 Years
PRICE PAID: IDR 208,500/kg
A BRIEF HISTORY ABOUT THE FARM: Frinsa Estate, located in Pangalengan, West Java, was founded by Wildan Mustofa and his wife, Atieq, in 2010.
Quality has been the primary focus of Wildan’s production since the first year. Fikri, Wildan and Atieq’s son, joined the company shortly after graduating from university and is actively involved in coffee processing.
The family manages the 110-hectare farm, with the primary growing region, Weninggalih village, spanning over 60 hectares. At the farm, coffee is cultivated in different plots based on its variety.
This lot contains only S-795 variety from Weninggalih village. Ripe cherries are harvested and placed in plastic bags, where they ferment anaerobically for two days with the addition of lactobacillus culture. After fermentation, cherries are dried in a newly constructed, ventilated drying house for 14-20 days.
REGION: Weninggalih, Sindangkerta
VARIETAL: S-795
MASLHARVEST: May 2025
RELATIONSHIP: 9 Years
PRICE PAID: IDR 208,500/kg
A BRIEF HISTORY ABOUT THE FARM: Frinsa Estate, located in Pangalengan, West Java, was founded by Wildan Mustofa and his wife, Atieq, in 2010.
Quality has been the primary focus of Wildan’s production since the first year. Fikri, Wildan and Atieq’s son, joined the company shortly after graduating from university and is actively involved in coffee processing.
The family manages the 110-hectare farm, with the primary growing region, Weninggalih village, spanning over 60 hectares. At the farm, coffee is cultivated in different plots based on its variety.
This lot contains only S-795 variety from Weninggalih village. Ripe cherries are harvested and placed in plastic bags, where they ferment anaerobically for two days with the addition of lactobacillus culture. After fermentation, cherries are dried in a newly constructed, ventilated drying house for 14-20 days.
My rating
4.5
Acidity
Body
Aroma
Finish