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Frinsa Collective, Lot #A Lactic Fermentation - Weninggalih


Indonesia Filter Espresso & Moka Pot

Frinsa Collective, Lot #A Lactic Fermentation - Weninggalih

A fantastic anaerobic lactic fermentation with very ripe tropical fruit notes of guava, papaya, pineapple and rich cacao-like fermentation notes.

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We are very excited to offer this lot from Java Frinsa Estate.

Wildan and his wife Atieq began their first coffee initiative in Sindangkerta, Weninggalih area of West Java, in 2010. Since the beginning, Wildan has focused on quality, demanding uncompromised attention to post-harvest processing. While most Indonesian producers are wet hulling even specialty coffees, Wildan has chosen fully-washed and experimental fermentations.

Frinsa Estate owns a wet mill, a dry mill, and a well-equipped drying facility. This means they are in complete control of their product from harvest to grading, sorting and shipment. Frinsa's six main growing plots are spread out in the area, plus some coffee is bought from selected nearby growers.

This exceptional microlot is from the Weninggalih plot: sixty hectares at about 1,400 masl and is composed of the Sigarar Utang varietal only.

It has been fermented using lactic fermentation, i.e. adding the lactobacillus culture. The cherries are firstly washed to remove any dirt or microbial contamination from the surface of the skin. After the cleaning, the cherries with lactobacillus culture are put into plastic barrels for the anaerobic fermentation. The barrels are rotated in the morning and evening. The gas formed during the fermentation is released every two days, and the container is closed again for additional two days. The cherries are then dried on raised beds within greenhouses for two days and finally moved to a patio. Depending on the rain, the drying period may last two to three weeks. Coffee fermented by the lactic method has a complex, mild and smooth character.

In the cup: it shows notes of very ripe tropical fruit like guava, papaya, pineapple, with intense and dominant lactic acidity and rich cacao-like fermentation notes. It is syrupy, wild and super characteristic.

Ideal as filter coffee, especially as cold brew coffee. As espresso it gives a powerful cup, very good as iced coffee or iced latte. A must-try!

Minimum resting period: 12 days from roast date for espresso roast, 7 days for filter roast.


Sindangkerta - Weninggalih area - West Java
Frinsa Estate
1400 masl
Sigarar Utang
Processing method
Anaerobic lactic fermentation, dried on raised bed and patio
Two profiles available:
For espresso & moka pot
For filter
Tasting Notes
Guava, papaya, pineapple, lactic acidity, cacao-like fermentation notes

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