This coffee is produced at the Frinsa Estate in the Weninggalih region of West Java, Indonesia, at an altitude of 1400 meters. It is a blend of Ateng Super, P88, Borbor, Andungsari, Sigarar Utang, and Lini S-795 varieties. The coffee undergoes an extended fermentation natural process, where cherries are fermented under water for four days before slow drying. This results in a complex and fruity flavor profile featuring notes of tropical fruit, mango, guava, grapefruit, cocoa, and citrus.
A Trondheim-based roastery founded in 2018 by industry veterans, focusing on showcasing the bean's origin by not letting the roast profile overpower its natural qualities.
