Java Frinsa Estate is a specialty coffee producer based in the Bandung Highlands of West Java, Indonesia. The estate is owned by Wildan Mustofa and Atieq Mustikaningtyas, with Wildan overseeing farming and processing operations and Atieq managing human resources and finance. Today, their son Fikri Mustofa is stepping into a leading operational role, ensuring continuity of the family project and carrying the estate into its next generation.

Frinsa was established in 2012 in direct response to recurring landslides and flooding in the highland regions of West Java. These issues were closely tied to deforestation and poor agricultural practices on steep terrain. The founders set out to build a coffee operation that could deliver world-class quality while restoring environmental stability and creating a viable long-term model for the region.

The estate spans multiple growing zones across West Java, including Weninggalih, Mekarwangi, Tilu Mountain, Pengalengan, Malabar Mountain, and Garut, with total planted areas across estate-owned land and partner plots. Cultivars grown include Typica, Sigararutang, Lini S795, Andungsari, Borbor, Timtim, P88, Ateng Super, Blue Mountain, and others.

Sustainability at Frinsa is foundational and operational:

• Coffee trees are grown primarily under shade, including Lamtoro, avocado, jackfruit, and native forest species 

• Shade tree root systems stabilize slopes and reduce soil erosion and Fallen leaves are left as natural mulch to rebuild soil nutrients 

• Wastewater is treated through bioremediation systems, then reused or safely released 

• Coffee pulp is composted into organic fertilizer, eliminating chemical inputs 

• Mucilage is collected and processed into cascara, ensuring full use of the harvest

Forest disturbance is kept to an absolute minimum, allowing surrounding
ecosystems to regenerate and directly contribute to long-term farm health and
cup quality.

For this Lot the coffee is Fermented and dried as whole cherry, allowing sugars and fruit character from the cherry to develop in the seed, often producing a more fruit-forward profile.

Recommendation: 
Rest time - 3-4 weeks
Espresso: 1:2-2.2, 88-90c, 25-27s
Filter: 1:15-16, 90-92c