Process | Anaerobic Natural
Varietal | Borbor, Andungsan, P88, Sigarar Utang
MASL | 1300 - 1500
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.
The cherries received are first washed with floaters removed, then cherries are anaerobically fermented with lactic acid bacteria in barrels for 3 days. Whole cherries are dried on a tarpaulin in the drying yard. Edun - Edun is Bahasa for "crazy" (referring to a person, event or object positively). It promises lots of funk, anaerobic, crazy flavours.
