In this process, Wildan Mustafa and the team at Frinsa present this experimental natural highlighting crisp acidity and enhancing fruit characteristics. Saccharomyces culture is added to the whole cherry and sealed in sacks for 36 hours midway through fermentation before the coffee is sun-dried on raised beds.
Concentrated muscat grape, juicy citrus and cola notes gives brews of this lot a distinctly fresh, but full-bodied character.
This coffee was featured as part of Indonesian Coffee Week.
Due to limited availability we have not listed grind options as variants. Please leave a note at Checkout with your preferred brew method if you'd like your coffee ground.