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. Historically this has included quite a few delicious examples from Sumatra, which featured many of those bold earthy flavours that region is known for. Recently, they've switched things up a bit and have focused more on the famous Java region. Specifically, they have sourced a number of interesting coffees from the Frinsa Estate on the island of Java, and with two recent releases, they've found some particularly interesting flavours to share.
Unlike other Indonesia coffees, the lots that Rosetta has sourced from Frinsa Estate do not use the Giling Bisah (semi-washed) processing method. Instead, the estate employs the more sophisticated fully washed method, as well as some more experimental methods. This provides a unique opportunity to better appreciate the Javan terroir, as well as the impact of processing on those flavours.
The coffees from Frinsa Estate are comprised completely of Sigarar Utang, a relatively new variety which is the product of a natural mutation. Combined with the adventures in coffee processing mentioned above, the results are flavours in the cup not quite like any others we've experienced.
This lot was processed in an experimental method where particular strains of bacteria were used to ferment the coffee, creating lactic acid. You can read more on that below, but the most intriguing part of this coffee is the tasting.
What's particularly remarkable about this coffee is its slightly boozy quality. Rest assured, there's no alcohol in here, but we kept finding a tasty note that was something like a dark berry liqueur. It probably resembled black cherry most to our palates, and the dark chocolate finish helped to produce a tasting experience a bit like savouring one of those old fashioned liqueur-filled chocolates.
Needless to say, this coffee is big and bold. Don't look for your delicate aromatics here, but if you want a delightfully unusual and impactful flavour experience, try it as espresso, a moka pot, or even a siphon. It's quite something!
We would highly recommend comparing and contrasting the flavours of this coffee with its fully washed counterpart.
Flavour profile: Smooth, malty, red fruit
The lactic fermentation makes this coffee a challenge to roast, in that it seems to require plenty of soak time at the start of the roast but, simultaneously, possesses some delicate flavour attributes that can be flattened out quite quickly, should the profile be stretched out too long. But we think we’ve found a decent compromise between the two.
This exciting lot was part of an experimental programme that explores how different processing protocols affect flavour. After being picked, the coffee cherries are fermented in closed plastic tanks with lacto bacteria, which convert acids (like malic acid) into lactic acid. After a three-day fermentation, the coffee is pulped, and then re-fermented to get rid of sticky residual fruit flesh. Once this process is complete, the beans are slowly dried on raised beds.
- Producer(s): Wildan Mustofa and family
- Estate: Frinsa
- Region: West Bandung Regency, Pangalengan, West Java, Java
- Country: Indonesia
- Altitude: 1,300m - 1,600m ASL
- Variety: Sigarar Utang
- Processing: Experimental (Lactic)
- Harvest: 2019