We taste: kiwi, raisin, herbaceous

Farmers: Frinsa Estate and various neighboring smallholder farmers
Region: Bandung, Tilu Mountains, Pangalengan, West Java
Processing Method: Wet-Hulled
Elevation: 1,400-1,700 msl
Varieties: Atengsuper, Bor Bor, Sigararutang

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, anaerobic-environment fermentation, and is also separating out single-variety lots. Wildan oversees the agricultural and processing side of the business, while his wife Atieq handles contracts and their son Fikri does the cupping.

Wet-hulling—or "giling basah" in the local Bahasa language—is only practiced in Indonesia due to a combination of the unique climate and economic factors. The name "wet-hulled" is easily confused with "wet-processed," another term for "washed", which is the most common processing method in the world. However, these two processing methods produce dramatically different results. Wet-hulling tends to emphasize the coffee’s mouthfeel or body, while muting acidity, while wet-processing (washed processing) highlights a coffee’s delicate acidity and sweetness.

In the cup, this earthy, herbaceous coffee has subtle hints of raisin, kiwi, cooked fruit and chocolate along with a creamy body.