We receive fresh deliveries of these coffee beans twice per week. Please allow up to 3-4 working days after you order for dispatch in case we need to wait for the next delivery.
Our friends at Rosetta Roastery have a long history of sourcing and perfectly roasting top quality Indonesian coffees. Recently they've worked closely with Frinsa Estate on the famous island of Java, where Wildan Mustofa and his family are pushing the envelope in terms of production and processing.
Their collective work has given rise many interesting lots to try over the last couple of years, but it may not be overstating it to say that this may be one of the most interesting for the adventurous coffee lover. The coffee was processed using an anaerobic fermentation, which should yield a particularly unique flavour profile.
This is actually the second lot using this innovative processing method that Rosetta has released from Frinsa Estate this year. #2 wound up being released before #1, so this is actually the second release. If you had the chance to try the previous Frinsa Anaerobic lot, you would understand why we are so excited about this new one. That was one of the most interesting coffees we've tasted this year, so we're looking forward to finding out what its successor has to offer.
Phaedon's tasting notes
This coffee had big shoes to fill. It is after all the successor to one of the most talked about coffees at CCBHQ this year. I think it does the job admirably. It may not be quite as "out there" as its sibling, but it's every bit as delicious, and what it may lack in sheer quirkiness it makes up for in a bit more balance.
I loved this coffee in immersion brews most of all. There's a wonderful zesty tang to it with reminded me of all kinds of citrus, but particularly of orange, not plain orange though; think effervescent orange. In fact, if you want to be really specific, think Orangina orange soda. I don't even know if you get that in South Africa, but drink this, and you'll get a pretty good idea of what it tastes like.
Rosetta Roastery's notes
Flavour profile: Syrupy mouthfeel, red grape, boozy fruit
Just like our previous lot of anaerobic coffee from Wildan, the green beans has a remnant layer of mucilage that leaves the beans uniformly golden in colour with lovely florals on the nose and hints of alternative processing - That’s before it’s even made its way into the roaster!
As a result of the anaerobic processing, we approach this roast with a great deal of care when applying heat. Vibrant, textured, and complex with heavy aromatics, we keep the development time short to preserve as much of this unique sensory experience as possible.
After eleven years, Wildan continues to pioneer the limitless possibilities of experimental processing as he continues to expand the number of his alternatively processed lots. Wildan has moved to innovate and find original, unusual ways of incorporating different traditional Indonesian food fermentation techniques into his coffee processing.
For this particular lot, the cherries are picked then washed to remove any floater and limit the number of foreign yeast strains. They are then put into tanks where lactobacillus is added and left to ferment under anaerobic conditions for 2 to 3 days.
In comparison to our Frinsa Anaerobic #2, we find a more muted but bright and balanced citrus acidity, with a silky body and flavour notes reminiscent of orange liquor and cacao.
- Producer(s): Wildan Mustofa and family at Java Frinsa Estate
- Estate: Frinsa
- Region: West Bandung Regency, West Java, Java
- Country: Indonesia
- Altitude: 1,400m ASL
- Variety: Sigarar Utang, Ateng, Timor, Venecia
- Processing: Anaerobic Natural
- Harvest: 2020/2021