Enjoy premium coffee Java Preanger from Java Frinsa Estate
Why Frinsa Coffee Special
PLACE
Java Frinsa Estate coffee grows on fertile volcanic soil at Bandung Highland areas (1,350-1,750 m a.s.l.).
FARMING
Java Frinsa Estate do intensive partnership on research and development with research centers to improve farming practices in ours and our partner farmer groups fields.
PROCCESS
Java Frinsa Estate’s two-steps-post-harvest-process is not only perfect to produce best quality coffee, but also eco-friendly. The process includes wet mill, which is done in each field (so that its red skin, pulp, and water from the process can be reuse as manure and irrigation), and dry mill, which is done in Pangalengan.
Java Frinsa Estate
Java Frinsa Estate is a family owned company. Wildan Mustofa (husband) manages peoduction and operation while Atieq Mustianingtyas (wife) manages human resources and marketing. Java Frinsa Estate started growing coffee in January 2011 on fertile volcanic soil at Bandung Highland area, West Java, Indonesia Java Frinsa Estate do intensive partnership on research and development with research centers to improve farming practices in its and its partner farmer groups fields such us plant health management, sustainability, post-harvest handling, etc.
Learn morePlace
Bandung highland area
Java Frinsa Estate Coffee Dry Mill
Malabar Mountain (1650-1900 m asl)
Weninggalih (1350-1400 m asl)
Riunggunung (1600-1650 m asl)
Mekarwangi (1350-1450 m asl)
Farming
Do intensive partnership on research and development with research centers to improve farming practices in our and partner farmers groups fields
process
Full Washed
Ripe cherry is washed; the red skin is removed using pulping machine. The fruit (mucilage) is fermented for one or two days, depend on coffee variety, and then the fermented mucilage is washed to get clean parchment. The parchment is dried until it reaches 12% moisture level then hulled using dry hulling machine.
Wet Hulling
Ripe cherry is washed; the red skin is removed using pulping machine. The fruit (mucilage) is fermented for one or two days, depend on coffee variety, and then the fermented mucilage is washed to get clean parchment. The parchment is dried to 30% moisture level, hulled using wet hulling machine, and then re-dried until it reaches 12% moisture level.
Achievment
Winner Runner Up, Cupping Contest-6 , 2004, Association of Indonesian Coffee Exporters and Industries
Runner Up, Coffee Coffee Auction S.I.A.L. Interfood, Jakarta, 2015
3rd place at West Java Coffee Festival , Bandung, 2015
Winner of Runner Up, Indonesian Potrait Country Selection, SCAA, Atlanta, 2016
3rd place on Coffee Festival in Bondowoso