Frinsa #3

Carefully picked cherries ferment for 72 hours with Lactobacillus in tanks fitted with a small vent, developing a depth far beyond ordinary flavours.

On the palate, the lively, sweet and juicy citrus of blood orange; complex layers of red fruit mid-palate; a clean, lingering sweetness on the finish.

Unlike traditional wet-hulled Indonesian coffees, it goes through a modern, meticulous and controlled process at Wildan Mustofa's Java Frinsa Estate at 1,400 metres, pushing cup clarity to the top.