Indonesia Weninggalih Frinsa

From: 14,50

We’re happy to once again return to our yearly Indonesian offering, this year we chose a slightly different processing to showcase another spectrum of flavor. After their wet fermentation a probiotic bacterium called Lactobacillus is added to the cherries and put to dry in their greenhouses for uniform drying. This processing brings out the more mellow flavors of the origin. We found a collection of fruits in it’s tastes that were all pleasant, but not overpowering bright. A couple examples in this complex coffee were apricot, fig and persimmon, but also floral raw cacao nibs and a soft malic acidity of blackberry.

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  • Origin: Indonesia
  • Region: Weninggalih
  • Town: Sindangkerta
  • Farm: Frinsa Estate
  • Farmers: Wildan Mustofa & Atieq Mustikaningtyas
  • Crop: 2023
  • Altitude: 1400m
  • Variety: Sigarar Utang
  • Processing: Lactobacillus Washed

A note from our supplier, Nordic Approach:

Wildan Mustofa and his wife Atieq Mustikaningtyas started their first coffee project in Sindangkerta, Weninggalih area in 2010. This later became the main growing area at his farm Java Frinsa Estate. Since the first year of production, Wildan has aimed to focus on quality which requires meticulous attention and processes. While the majority of Indonesian producers are doing the wet hulled coffees, even for specialty, Wildan is focusing on the fully washed. Besides the quality, and social and economic impact for the community, we believe the coffee project also have long term benefits for water conservation and reforestation .

Frinsa Estate is located in West Java, locally called Sunda. They have a wetmill as well as a well ventilated storage space and a dry mill. All located at 1400 masl altitude. This means they are in fully control of their product from harvest to grading, sorting and shipment.

They harvest from May to September, with the main harvest from June- August. The coffees are picked and then hand sorted for unripe and diseased cherries.

Washed coffees coffees are dry fermented in small tanks 15-18 hours before they are rinsed and soaked under water for another 10-12 hours and washed under clean water. Wildan also works with different fermentation techniques. He writes, “we do lactic fermentation using the lactobacillus culture.  Coffee fermented by lactic method has a complex, mild and smooth character with malic acidity.”

They mainly dry on patio, but are investing in way more drying tables for the future. Currently most of the coffees are pre dried on beds for a day or two in green houses and then transferred to the patio. Drying can take 14-20 days, depending on the rain during the drying period.

Our coffee comes in craft paper bags which contain a plastic liner on the inside to guarantee freshness of our coffee. Please dispose properly at your local plastic trash container. The Village Coffee is roasted fresh every week, and best consumed within four weeks after roast date. Store your coffee in a dry, dark and cool place, avoid the fridge.


Additional information

Weight N/A
Country of Origin


Processing Method

Lactobacillus Washed

Taste Notes

Apricot, Blackberry, Fig, Persimmon, Raw cacao nibs


Small (250 gr-8.8 oz), Medium (340 gr-12 oz), Large (1 kg-2.2 lb), Big bag (2,5 kg-5.5 lb)

Grind Size

Ground for Espresso, Ground for Filter, Ground for French Press, Ground for Moka, Whole Beans