Tasting Notes: Brookside Chocolates, Maynards Wine Gums, Sweet, Werther’s Original Eclairs Process: Honey, Fermented with Rhizopus Origin: West Java, Garut, Pangalengan Recommended Brew Method: Pour-Over This experimental honey-process from Frinsa Estate expands the horizon of Indonesian coffees. The de-pulped and partially dried dried coffee cherries are fermented for 2 days with a Rhizopus culture - a fungus typically used to make Tempe, a traditional Indonesian dish made from fermented soybeans. This uniquely Indonesian process results in an almost wine-like cup that is distinctly full-bodied and complex Tasting Notes: Brookside Chocolates, Maynards Wine Gums, Sweet, Werther’s Original Eclairs Process: Honey, Fermented with Rhizopus Origin: West Java, Garut, Pangalengan Recommended Brew Method: Pour-Over This experimental honey-process from Frinsa Estate expands the horizon of Indonesian coffees. The de-pulped and partially dried dried coffee cherries are fermented for 2 days with a Rhizopus culture - a fungus typically used to make Tempe, a traditional Indonesian dish made from fermented soybeans. This uniquely Indonesian process results in an almost wine-like cup that is distinctly full-bodied and complex

Tasting Notes: Brookside Chocolates, Maynards Wine Gums, Sweet, Werther’s Original Eclairs Process: Honey, Fermented with Rhizopus Origin: West Java, Garut, Pangalengan Recommended Brew Method: Pour-Over This experimental honey-process from Frinsa Estate expands the horizon of Indonesian coffees. The de-pulped and partially dried dried coffee cherries are fermented for 2 days with a Rhizopus culture - a fungus typically used to make Tempe, a traditional Indonesian dish made from fermented soybeans. This uniquely Indonesian process results in an almost wine-like cup that is distinctly full-bodied and complex Tasting Notes: Brookside Chocolates, Maynards Wine Gums, Sweet, Werther’s Original Eclairs Process: Honey, Fermented with Rhizopus Origin: West Java, Garut, Pangalengan Recommended Brew Method: Pour-Over This experimental honey-process from Frinsa Estate expands the horizon of Indonesian coffees. The de-pulped and partially dried dried coffee cherries are fermented for 2 days with a Rhizopus culture - a fungus typically used to make Tempe, a traditional Indonesian dish made from fermented soybeans. This uniquely Indonesian process results in an almost wine-like cup that is distinctly full-bodied and complex