West Java - Frinsa Collective Natural Varietal – Borbor, Lini S, Ateng super, Timor, Sigarar Utang, P88Preparation – Anerobic lactic ferment naturalLocation – West JavaAltitude – 1400 maslImporter - Nordic Approach Producer Overview Wildan Mustofa and his wife Atieq Mustikaningtyas started their first coffee project in Sindangkerta, Weninggalih area in 2010. This later became the main growing area at his farm Java Frinsa Estate. Since the first year of production, Wildan has aimed to focus on quality which requires meticulous attention and processes. The majority of Indonesian producers are focusing on wet hulled coffees. Wildan is focusing on fully washed and natural processed coffees with higher cup scores. Besides the quality and social and economic impact on the community, we believe the coffee project also has long-term benefits for water conservation and reforestation. Frinsa Estate is located in West Java, locally called Sunda. They have a wet mill as well as a well-ventilated storage space and a dry mill. All are located at 1400 masl altitude. This means they are in full control of their product from harvest to grading, sorting and shipment. Frinsa Estate has 6 main growing plots spread out in the area. And they buy cherries from a few selected outgrowers in the surroundings of the Estate. These coffees are sold under the brand name Frinsa Collective. This microlot was produced from cherry delivered to the mill by local small hold producers and combined to create a stunning natural processed coffee. Harvesting and Processing: For the natural process, the cherries are first washed to remove dirt and microbial contamination from the surface of the cherry skin, after cleaning, a lactobacillus culture is added to the cherries which are then put into plastic bags or plastic barrels and fermented anaerobically. The bags/barrels are rotated in the morning and evening and the gas is released, then the container is closed for 2 or 3 days. After fermentation, the cherries are dried on raised beds. Tasting Notes: Tropical fruits include pineapple, mango and dark chocolate. This is a stunning high cup score (87+) natural showcasing intense fruit flavours.

West Java - Frinsa Collective Natural Varietal – Borbor, Lini S, Ateng super, Timor, Sigarar Utang, P88Preparation – Anerobic lactic ferment naturalLocation – West JavaAltitude – 1400 maslImporter - Nordic Approach Producer Overview Wildan Mustofa and his wife Atieq Mustikaningtyas started their first coffee project in Sindangkerta, Weninggalih area in 2010. This later became the main growing area at his farm Java Frinsa Estate. Since the first year of production, Wildan has aimed to focus on quality which requires meticulous attention and processes. The majority of Indonesian producers are focusing on wet hulled coffees. Wildan is focusing on fully washed and natural processed coffees with higher cup scores. Besides the quality and social and economic impact on the community, we believe the coffee project also has long-term benefits for water conservation and reforestation. Frinsa Estate is located in West Java, locally called Sunda. They have a wet mill as well as a well-ventilated storage space and a dry mill. All are located at 1400 masl altitude. This means they are in full control of their product from harvest to grading, sorting and shipment. Frinsa Estate has 6 main growing plots spread out in the area. And they buy cherries from a few selected outgrowers in the surroundings of the Estate. These coffees are sold under the brand name Frinsa Collective. This microlot was produced from cherry delivered to the mill by local small hold producers and combined to create a stunning natural processed coffee. Harvesting and Processing: For the natural process, the cherries are first washed to remove dirt and microbial contamination from the surface of the cherry skin, after cleaning, a lactobacillus culture is added to the cherries which are then put into plastic bags or plastic barrels and fermented anaerobically. The bags/barrels are rotated in the morning and evening and the gas is released, then the container is closed for 2 or 3 days. After fermentation, the cherries are dried on raised beds. Tasting Notes: Tropical fruits include pineapple, mango and dark chocolate. This is a stunning high cup score (87+) natural showcasing intense fruit flavours.