Manis means ‘sweet’ in the Bahasa language and is also used to describe something, or someone, that is loved by all.

Processing:

The cherries are washed and floaters are removed. They are fermented with Lactobacillus in tanks or plastic bags with small holes for two to three days. The whole cherries are then dried on tarpaulin in the drying yard for 14–20 days.

Processing: Lactobacillus cerevisiae Extended Fermentation

Origin: Frinsa Estate

Java Frinsa Estate

This coffee is processed by Wildan Mustofa and his wife Atieq, at their wet mill at Frinsa Estate.

Wildan Mustofa and his wife, Atieq Mustikaningtyas, embarked on their first coffee project in the Sindangkerta, Weninggalih area back in 2010, which eventually evolved into Java Frinsa Estate. Their commitment to quality set them apart, as they focused on fully washed coffees while most Indonesian producers opted for wet-hulled methods, even within the specialty coffee market.

Frinsa Estate is situated in West Java, known locally as Sunda. With a wet mill, well-ventilated storage space, and dry mill, all located at an altitude of 1400 masl, they have complete control over their product, from harvest to grading, sorting, and shipment. The estate encompasses six main growing plots across the region, including:

Weninggalih: Spanning 60 hectares (with plans for an additional 50-hectare expansion), this area stands at approximately 1,400 masl. Cultivars grown here include Sigararutang, Lini S795, Borbor, Timtim, Andungsari, Ateng Super, P88, Blue Mountain, and Belawan Pesuma.

Mekarwangi: Covering 10 hectares, with an altitude of around 1,400 masl, cultivars such as Typica, Sigararutang, and Lini S795 thrive in this area.

Tilu Mountain: Encompassing 10 hectares at altitudes of approximately 1,600 masl, the cultivars grown here include Sigararutang, Lini S795, Borbor, Timtim, Andungsari, P88, and Kopyol.

Pengalengan: Spreading across 20 hectares, with altitudes reaching about 1,500 masl, this area cultivates Typica, Sigararutang, Borbor, Andungsari, and P88.

Malabar Mountain: Encompassing 5 hectares at altitudes of around 1,600 masl, the cultivars grown here are Sigararutang, Lini S795, and Andungsari.

Garut: This 4-hectare area operates in partnership with local smallholder farmers, situated at an altitude of approximately 1,300 masl. Cultivars grown include Sigararutang, Lini S795, Andungsari, and P88.

They also source cherries from selected outgrowers in the area. The resulting coffees are marketed under the name of Frinsa Collective.

While most of their coffees undergo the fully washed process, Frinsa Estate also produces some wet-hulled and natural coffees, primarily catering to the local market. The estate meticulously separates their coffees into distinct lots based on field location, cultivar, and picking date. Parchment is stored in plastic bags equipped with LDPE liners.

Additionally, in collaboration with the coffee research centre, Frinsa Estate has undertaken extensive cultivation of various unknown cultivars, segregating them into designated blocks within the farm. Given the relative youth of the farm and trees, the flavour profiles of many of these cultivars are still being discovered. Apart from their own coffee production, Frinsa Estate also processes coffee for local smallholders, typically sorting them by area.

Impact

Alongside the positive social and economic impact on the community, Frina’s coffee project has resulted in sustainable long-term benefits, including water conservation and reforestation efforts.