Indonesia Frinsa – Honey Lactobacillus #1 (48–72 Hours)

The Ateng Super, P88, Borbor, Andungsar, Sigarar Utang, and Lini S varieties, grown at an elevation of 1,400 meters in the West Java region of Indonesia, have been processed using the Lactobacillus Cerevisiae Extended Fermentation Honey (48–72 Hours) method. This innovative fermentation technique imparts a sweet and smooth character to the coffee while bringing out notes of nectarine, deep blackberry, and black currant. Enriched with notes of milk chocolate, light herbal tones, and a hint of green pepper, the cup offers a memorable experience with its jelly-like texture and rich body.

• Region: West Java, Indonesia
• Altitude: 1,400 m
• Process: Lactobacillus Cerevisiae Extended Fermentation Honey (48–72 Hours)
• Harvest Year: 2025
• Cupping Score: 87.00

With its sweetness, layered fruit character, and full body, this coffee delivers exceptional performance in filter coffee, V60, and alternative brewing methods. Discover Indonesia’s experimental fermentation approach and modern coffee profile.