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Rosetta Roastery prides itself on being a progressive and forward-thinking coffee company in South Africa. They are constantly surprising us with fascinating new coffees that have been harvested and processed using new and experimental methods. This year, their Indonesian lots from the Frinsa Estate have really stood out, and the Frinsa Blue Honey is no exception.
Coffee in Indonesia has historically been processed using the wet hulled method, also known as Giling Basah. This method produces very intense fermented flavours which can be quite delicious, but often, due to a lack of control during fermentation and processing, the coffee ends up overly fermented and tasting wild and muddy. As part of a series of experimental lots, Wildon Mustofa at the Frinsa Estate has sought to tame the fermentation and the wild flavours of Giling Basah by introducing high levels of control and monitoring every detail throughout processing. He did this by creating a hybrid of the honey process from Central America and the traditional wet hulled process of Indonesia.
Phaedon's tasting notes
If you're looking for a big, bold, bodied coffee to enjoy, look no further than this Frinsa Blue Honey. It certainly packs a punch. I have a feeling that traditional palates will enjoy it because of that body, but more adventurous coffee lovers will also enjoy the nuanced flavour created by the experimental processing.
Be wary of over-extraction with this one; don't let it run too long. It just doesn't need it, but if you get your brews just right, you will find a satisfying treacly sweetness in the cup, accompanied by a medley of jammy, stewed fruit flavours. They mostly reminded me of stone fruit but sometimes also of blackberry. I'd recommend your AeroPress and French press for this one.
Flavour profile: Green figs, plums & molasses sweetness, with a full, textured mouthfeel
As is the case with most of our experimental lots, we don’t allow development time to stretch on too long, which might then obscure the unusual sensory attributes created by the blue honey process.
This is part of a series of experimental lots of naturals performed by Farmer Wildan Mustafa at Frinsa Estate. The Blue Honey is a combination of the honey process made popular in Central America and the traditional ‘Giling Basah’ (wet-hulled) method.
- Producer(s): Wildan Mustofa and family
- Estate: Frinsa
- Region: West Bandung Regency, Pangalengan, West Java, Java
- Country: Indonesia
- Altitude: 1,400m ASL
- Variety: Sigarar Utang & others
- Processing: Experimental (Blue Honey)
- Harvest: 2019