Indonesia: Mustofa & Atieq, Frinsa Manis | Filter

220g

$32.50

Indonesia: Mustofa & Atieq, Frinsa Manis | Filter

Mango, Violet, Guava, Chocolate


Producer	Wildan Mustofa & Atieq
Farm	Sunda, West Java, Indonesia
Method	Natural
Varietal	Sigararutang
R.Profile	Medium Light - Best for Filter

$32.50

Next Roast: March 2, 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 & Tropical
• Body: Medium - Juicy
• Sweetness: Medium High - Tropical like mango & guava
• Aftertaste: Medium - Soft Chocolate

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

• Coffee to Water Ratio: 1:17
• Grind Size: Medium - 470 µm
• Water Temperature: 92°C
• Brew Time: 2 minutes 30 seconds

• Roast level: Medium Light
• Total roast time: ~5 minutes 20 seconds
• End temperature: 196 °C
• RTD: ~0:50 (~16% dev ratio)

Why it matters:
This medium-light roast is designed to preserve vibrancy while building sweetness and structure. A shorter 16% development keeps the cup lively and expressive, allowing the mango and guava notes to stay bright and juicy. The controlled end temperature prevents over-caramelisation, maintaining the delicate violet florals, while still developing enough depth to support a soft chocolate undertone.

Filter

Ready to open:
Day 5 — can be aged and remain unopened til Day 21

After opening:
Enjoy within 18 days

Why?
Freshly roasted coffee needs time to “rest.” In the first few days, it’s still releasing CO₂, which can make your cup taste sharp or gassy. Giving it a little time helps the coffee open up, bringing out more clarity, sweetness, and a cleaner finish.

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