Indonesia Frinsa – Honey Tempe #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 Rhizopus Extended Fermentation Honey (48–72 Hours) method. Inspired by tempeh fermentation, this innovative process imparts an extraordinary and layered character to the coffee. Bubblegum aromas, fermentation-driven fruity flavors, and red jelly notes combine with dark forest fruits, cacao nibs, and hints of pink flowers to create an elegant, juicy, and complex cup profile. The long finish, which concludes with herbal tones, rounds out the experience.

• Region: West Java, Indonesia
• Altitude: 1,400 m
• Process: Rhizopus Extended Fermentation Honey (48–72 Hours)
• Harvest Year: 2025
• Cupping Score: 88.00

With its intense aromatic profile and innovative fermentation character, this coffee offers an extraordinary experience in filter coffee, V60, and alternative brewing methods. Discover Indonesia’s experimental coffee scene.