This coffee comes from The Frinsa Collective, which is run by Wildan Mustofa and his family in Java. They are known for experimental processing, a departure from the traditional wet-hulled process the region is known for. The ripest coffee cherries are hand-picked, rinsed, sorted, and depulped right after being delivered. The coffee is then fermented anaerobically for 18 hours and dried on patios for 7-10 days to a 10-11% moisture level. The result is an intensely sweet and funky coffee. Look for big, fruity flavors with a slight boozy note and a deep, fudgy finish.

This coffee comes from The Frinsa Collective, which is run by Wildan Mustofa and his family in Java. They are known for experimental processing, a departure from the traditional wet-hulled process the region is known for. The ripest coffee cherries are hand-picked, rinsed, sorted, and depulped right after being delivered. The coffee is then fermented anaerobically for 18 hours and dried on patios for 7-10 days to a 10-11% moisture level. The result is an intensely sweet and funky coffee. Look for big, fruity flavors with a slight boozy note and a deep, fudgy finish.