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 Indonesian 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.

Phaedon's tasting notes

This Frinsa lot reminds of some of the Rosetta Indonesians of old. It is unapologetically bold. This is no light and delicate tea-like coffee. Its mouthfeel is thick and syrupy, and occasionally jammy. It's full of brown sugar sweetness with a pleasant hint of acidity to balance things out. There are whispers of fruit flavour: perhaps some plum, maybe a touch of citrus, maybe some general dried fruit, but this coffee's not really about the fruit. Instead, it's about the body and texture. Lovers of classic coffees will no doubt appreciate this lot, particularly in espresso (or espresso-like) and siphon brews.

Rosetta Roastery's notes

Style: Classic
Flavour profile: Clean & structured, plum jam, herbal chamomile finish

At Frinsa Estate, Wildan works with different fermentation techniques.The lactic processing method used in this washed lot showcases what incredible flavours can be achieved through careful and controlled fermentation.

After depulping and washing, Lactobacillus cultures are added and the bacteria consume the sugars present in the sticky mucilage layer that surrounds the coffee bean, producing lactic acid. Coffees fermented in this way exhibit a more nuanced and smooth character. This lot layered complexity is harmoniously balanced by notes of plum and chamomile. A remarkable Indonesian coffee that exemplifies passion, expertise, and innovation.

Coffee details from Rosetta

For almost 15 years, Frinsa Estate has been a family venture led by Wildan. His wife Atieq manages the administration and finances, and their son Fikri is deeply involved in the processing side of production. They embarked on their maiden coffee project in the Sindangkerta area of Weninggalih, which eventually became the thriving heart of Frinsa Estate.

Not only do they produce their own coffees, but Wildan maintains strong ties with the community by processing coffee from smallholder farms surrounding the estate in West Java. This lot has been made up of hand-picked cherries of these outgrowers, whose farms are situated at elevations ranging from 1300m to 1500m ASL. They cultivate a diverse range of coffee varieties, including Sigarar Utang, Lini S795, Borbor, Tim Tim, Andungsari, P88, Blue Mountain, Belawan Pesuma, and Typica. With its own wet mill, dry mill, and well-ventilated storage facilities, Frinsa Estate maintains full control over its product, right from harvest to grading, sorting, and shipping.

Collaborating with esteemed coffee research centres, Wildan has embarked on reforestation efforts with native species, providing shade and conserving the environment. Water conservation initiatives are also part of their eco-conscious approach.

It's a labour of love for Wildan and his team, who skillfully blend art, science, and innovation to create some of the finest washed coffees that Indonesia has to offer.

• Producer(s): Wildan Mustofa and Atieq Mustikaningtyas of Frinsa Estate
• Estate: Frinsa
• Region: West Bandung Regency, Pangalengan, West Java, Java
• Country: Indonesia
• Altitude: 1,300m  - 1,500m ASL
• Variety: Sigarar Utang & others
• Processing: Special Process Washed (Lactobacillus Fermentation)
• Harvest: 2022/23