Java, Tilu Mountains, Pangalengan, Frinsa Collective

Impressions: Rich. Sweet. Earthy Earthy. Deeply rich fragrance of chocolate, molasses, and spice with graham and cedar emerging in the aroma. The cup is sweet with malt, milk chocolate, black currant, and tobacco flavors. The finish is sweet and smoky. A must for lovers of dark roast coffee.


  • Rich
  • Sweet
  • Earthy
  • Chocolate
  • Molasses
  • Spice
  • Graham
  • Cedar
  • Malt
  • Milk chocolate
  • Black currant
  • Tobacco
  • Smoky


Origin Data

Varieties: Andungasari, Bor Bor, Katrika, Ateng

Region: Bandung, Tilu Mountains, Pangalengan, West Java

Co-op: Frinsa Collective

Process: Wet Hulled

Elevation: 1400–1700 MASL


Frinsa Collective The Frinsa Collective is focused around a family-owned estate known as Frinsa, run by Wildan Mustofa. The "collective" refers to the family's purchasing of coffee from neighboring producers for processing and sale from the Finsa Estate. According to green coffee buyer Piero Cristiani, Wildan and his family are progressive, focusing on experimental processing more than is commonly found in Java. The Collective produces Honeys, Naturals, anaerobic-environment fermentation, and is also separating out single-variety lots. Wildan oversees the agricultural and processing side of the business, while his wife Atieq handles contracts and their son Fikri does the cupping. The coffee is rinsed, sorted, and de-pulped the same day it's delivered, and fermented for 18 hours. It's washed to remove the mucilage, then dried on patios for 7–10 days.

Wildan Mustofa at a de-pulping station