Indonesia - Wildan Mustafa - Lactic Natural

Origin

• 🇮🇩 Indonesia

Tasting notes

Character

• Funky

Family-owned by Wildan Mustafa and his family, Frinsa has earned a reputation as one of Indonesia’s most innovative producers, continuously challenging conventional processing through research, precision, and a deep respect for sustainability. For this lot, ripe cherries undergo a carefully controlled 72-hour lacticFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones. fermentation, where a proprietary Lactobacillus culture is intentionally introduced to guide the microbial activity. Throughout the process, the team continuously monitors pH, sugar concentration (Brix), temperature, oxygen, and carbon dioxide levels to create the ideal environment for fermentation. The cherries remain submerged in sealed, oxygen-free tanks before spending nearly three weeks drying slowly under constant care. This processing method was originally developed as an ethical alternative to Kopi Luwak, recreating the desirable microbial transformation inside the fermentation tank rather than inside an animal. The result is a coffee that is intensely expressive, remarkably clean, and full of vibrant complexity. The lot combines Borbor, Andungsari, P88, and Sigarar Utang varieties, including Borbor, a unique cultivarVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. developed by Wildan Mustofa himself, believed to originate from a cross between Timor Hybrid and BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars.. Beyond exceptional coffee, Frinsa represents a long-term commitment to responsible farming. Shade-grown coffee, composting systems, wastewater treatment, biodiversity restoration, and close collaboration with IPB University (Institut Pertanian Bogor) continue to drive the estate’s pursuit of both environmental sustainability and coffee innovation.