Indonesia: Mustofa & Atieq, Frinsa Manis | Espresso

220g

$32.50

Indonesia: Mustofa & Atieq, Frinsa Manis | Espresso

Concord Grape, Tangerine, Yellow Flower, Yuzu


Producer	Wildan Mustofa & Atieq
Farm	Sunda, West Java, Indonesia
Method	Washed
Varietal	Sigararutang
R.Profile	Medium Light - Delicious in Espresso & Milky

$32.50

Next Roast: April 13, 2026

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Java Frinsa Estate was founded in 2010 by Wildan Mustofa and his wife, Atieq Mustikaningtyas, in the Sindangkerta–Weninggalih area of West Java. From the beginning, their focus has been quality, choosing careful, intentional processing over volume-driven methods common in the region. The name Frinsa comes from the first letters of their four children’s names, reflected in the estate’s logo of four coffee cherries and leaves. Today, Frinsa is known for thoughtful farming, consistency, and coffees that feel both expressive and deeply cared for.

For this natural lot, ripe cherries are first washed, with floaters removed to ensure quality. The whole cherries are then dried on tarpaulins in open drying yards, allowing sugars and fruit character to slowly develop. This method enhances sweetness and depth, resulting in a cup that’s lush, rounded, and true to its name—Manis, meaning “sweet” in Bahasa, and something loved by all.

Overall Cupping Score*: 85

• Acidity: Medium - Grape, Mandarine
• Body: Medium - Coating
• Sweetness: Medium - Tropical, Apricot
• Aftertaste: Medium Low - Yellow Flower, Yuzu, Pineapple

*Cupping score based on the Coffee Value Assessment (CVA) form

Espresso
• Coffee to Water Ratio: 1:2
• Time: 28 seconds
• Temperature: 94C

• Roast level: Medium-Light
• Total roast time: ~5 mins 50 sec
• End temperature: 198 °C
• Development time: ~1 min(~17% dev ratio)

Why it matters:
This medium-light roast is designed to enhance sweetness and build structure while preserving clarity. The 17% development ratio supports body and roundness, allowing the tropical sweetness to feel layered. At the same time, the controlled end temperature keeps the delicate floral citrus notes intact, creating structured finish with a lingering, expressive aftertaste.

Espresso

Ready to open: Day 7 — can be aged and remain unopened til Day 34

After opening: Enjoy within 28 days

Why?
Espresso needs more rest than filter. During the first week, the coffee is still releasing gas, which can cause uneven extraction, mute flavours, and introduce sharp acidity. Allowing it more time lets the flavours settle, producing a more balanced, sweet, and structured cup.

(Once opened, coffee begins to age faster due to exposure to air. Enjoy within this period for the best experience.)