Roast Body
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Often described as tea-like and smooth, mild-bodied coffees tend to be light and bright on the palate.
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The Frinsa Collective is focused around a family owned estate known as Frinsa, run by Wildan Mustofa. The collective refers to the family’s purchasing of coffee from neighboring producers for processing and sale from the Finsa Estate. Wildan and his family are progressive, focusing on experimental processing more than is commonly found in Java. The collective produces Honeys, Naturals and Anaerobic environment fermentation, and is also separating out single variety lots. Wildan oversees the agricultural and processing side of the business, while is wife Atieq handles contracts and their son Fikri does the cupping. The coffee is rinsed, sorted, and depulped the same day it’s delivered, and fermented for 18 hours. It’s washed to remove the mucilage and then dried on patios for 7-10 days.
Medium roasting introduces Maillard (browned and deep) notes to the cup, such as spice, caramel, and toasted nuts. Medium roasts may feature a little oil on the beans.
Often described as tea-like and smooth, mild-bodied coffees tend to be light and bright on the palate.
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* Discounts are not eligible on this product, most of the time.