This coffee represents Indonesian coffees at their best. It has deep and rich nutty and rum-like aromas, it is sweet, yet fruity, has a nice and full body and a satisfyingly lingering aftertaste reminiscent of rum raisins - it definitely tastes like more.

 

Background Info:

 

This amazing cup profile is the direct result of an abundance of knowledge, curiosity and hard work invested into its cultivation by coffee grower Wildan Mustofa and his wife Atieq. They are the owners of Frinsa Estate in the Pangalengan district of West Java. In the late 2000s a combination of earthquakes, heavy rain falls and agricultural land mismanagement led to devastating landslides in the area. This tragedy prompted Mr Wildan, a trained agricultural scientist who at the time was already a successful potato farmer, to venture out into the coffee growing business. Due to his background, he knew that the roots of the coffee plants would enhance the density of the topsoil and help prevent future erosion and he also realized the potential of high quality coffee as a cash crop.

 

Mr Wildan is constantly experimenting with different coffee varieties and processing methods to increase the quality of his coffees as well as the efficiency and sustainability of his business. He is also sharing what he learns with his community to enable other farmers to emulate his success story and in doing so he is uniting everyone behind the objectives of using more environmentally friendly agricultural methods to increase economic viability and overall sustainability. 

 

The harvest in the estate takes place from May to September. The coffee cherries are hand-picked and hand-sorted to get rid of any unripe and diseased fruit. With this particular coffee of the Sigarar Utang variety the cherries are dry fermented in small tanks for 15-18 hours before they are rinsed and soaked in water for another 10-12 hours, after which they are rinsed in clean water again, pre-dried on raised beds for a day or two in green houses and then transferred to concrete patios to dry for 14-20 days, depending on rain fall during the drying period.

 

It is this attention and devotion to detail and quality improvement that have brought rapid success to Frinsa Estate but Mustofa Wildan hasn't lost sight of his initial goals of reducing landslides and improving the livelihood of farmers and local villagers: he pays his cherry harvest pickers nearly twice as much as those in other areas in Java. During offseason, he tries to keep them on at the farm to help out with other tasks.

 

Frinsa Estate Sigarar Utang is a gift that keeps on giving in more ways than one - as a product it is forged by good people following a good path and as a coffee it wraps itself around your palate and leaves you wanting for more of  it.

 

 

 

Frinsa Estate Sigarar Utang - Fully Washed

£7.50Price
Size
Ground/Whole Bean
  • 100% Arabica
     

    Origin: Indonesia

    Region: Pangalengan District, West Java

    Farm: Frinsa Estate

    Altitude: 1400 masl

    Producer: Mustofa Wildan

    Process: Fully Washed

    Varietal: Sigarar Utang

    Tasting Notes: Rum Raisins, Walnuts, Hibiscus

    Recommended for: Espresso and Brewed Coffee

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