Blackberry Lollipop
Country
Indonesia
Region
West Java
Farm
Frinsa Estate
Producer
Wildan and Atieq Mustofa
Variety
Mixed
Mounting height
1400 M.A.S.L.
Preparation
Extended Fermentation
Blackberry jam, raw sugar & black tea
Medium body with a syrupy mouthfeel
Super sweet yet balanced
Playful, sweet and surprisingly deep - three words that perfectly describe this coffee. As a drip, it is extremely clean, and as it cools, the berry notes come to the fore. As an espresso, it is a berry bomb from the start - intensely sweet with a creamy, syrupy texture. With milk, Frinsa Estate is reminiscent of a Fruchtzwerge yoghurt. Perfect for breakfast or a fruity kick in between meals – just like a lollipop.
Medium coarsley ground coffee: 15g
Water: 250ml
Temperature: 92°C
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First pour: Let coffee bloom with 50ml of water for 35sec
Second pour: Fill up gently wetting the entire coffee bed until 250ml
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Total extraction time: 2min 20sec
Fine ground coffee: 19g
Extraction volume for 2 espressi: 44g
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Extraction time: 22sec
Wildan Mustofa and his wife, Atieq Mustikaningtyas, started their first coffee project in 2010 in the Sindangkerta, Weninggalih region. This eventually led to the creation of Java Frinsa Estate. Their commitment to quality sets them apart: while most Indonesian producers – even in the specialty coffee market – rely on the wet-hulled method, which requires a high level of manual labour, they deliberately focus on fully washed coffees.
Frinsa Estate is located in West Java, also known as Sunda. With its own wet mill, a well-ventilated warehouse, and a dry mill – all situated at 1,400 metres above sea level – they maintain full control over their product. Every step, from harvesting to grading, sorting, and shipping, remains in their hands.
At our Frinsa Estate, the coffee cherries are washed and then fermented in a tank with Lactobacillus – a lactic acid bacterium – for two to three days. They are then pulped, and the beans, with mucilage still attached, are dried on raised beds for a further two to three days. After this, baker's yeast is added, and the tarpaulin is sealed, allowing the beans to ferment for another 36 hours. The final drying stage takes an additional seven to ten days on the raised beds.
