Indonesia Frinsa Manis #3 (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 (72 Hours) method. Thanks to the extended fermentation process, this coffee has developed an exceptionally complex character, featuring layered strawberry aromas, notes of lemon cream, amaretto fudge, and dark forest fruit syrup. Tart fruitiness, herbal undertones, and floral aromas combine with a long and impressive finish to deliver a sophisticated cup experience.

• Region: West Java, Indonesia
• Altitude: 1,400 m
• Process: Lactobacillus Cerevisiae Extended Fermentation (72 Hours)
• Harvest Year: 2025
• Cupping Score: 87.5

With its intense aromatic profile, layered fruit notes, and long finish, this coffee delivers exceptional performance in filter coffee, V60, and alternative brewing methods. Discover Indonesia’s innovative fermentation approach and modern coffee character.