Indonesia Frinsa Edun

About This Coffee

Indonesia Frinsa Edun | West Java Anaerobic Natural (Single Origin Filter) ROAST: Filter Roast PROCESS: Anaerobic Natural REGION: West Java ELEVATION: 1300 - 1500m VARIETAL: Borbor, Andungsan, P88, Sigarar Utang CUP: Fruit wine gums, Molasses Wildan Mustofa and his wife, Atieq Mustikaningtyas, began their first coffee project in 2010 in the Sindangkerta, Weninggalih area—an effort that would later grow into Java Frinsa Estate. From the start, they set themselves apart through an uncompromising focus on quality: while much of Indonesia (even within specialty) leaned toward wet-hulled coffees, Frinsa committed to fully washed processing to push clarity and precision. The name “Frinsa” is built from the first letters of their children—Fikri, Rifda, Nadia, and Salsa—with four coffee cherries and coffee leaves forming the signature elements of their logo. Process (Edun – Edun): cherries are washed and floaters removed, then undergo 3 days of anaerobic fermentation in barrels inoculated with lactic acid bacteria, before being dried as whole cherries on tarpaulins in the drying yard. Edun means “crazy” in Bahasa—in the best way—signalling a coffee designed for bold funk, anaerobic intensity, and wildly expressive flavours.