Tasting notes: Candy, white peach, mixed berries
Process: Saccharic honey
Roast style: Filter
Character: Juicy, sweet, complex
If you like coffees that completely break from tradition then this is the one for you. When we first tasted it we got very excited by how unique it is. This is a honey coffee fermented with Saccharomyces (Beer brewers yeast). It is a blend of varieties commonly grown in the area including Sigararutang, Andung Sari, Lini S, Ateng Super, P88, and Bor-Bor. This lot is part of a series of experiments that are being done at Frinsa Estate with the producer Wildan Mustofa, his wife Atieq, and son Fikri.
The cherries are harvested, floated and sorted. They are then brought to a central location where they put the cherries in plastic bags and add lactic bacteria and Saccharomyces. They close the bags and let the cherries ferment in this anaerobic environment for three days. During the fermentation the bags are turned for more even fermentation. The coffees are then pulped, and dried on raised beds as honeys with the mucilage attached.