Indonesia has a long coffee history, but its specialty coffee potential has often been overlooked. Traditionally, Indonesian coffees were wet-hulled, earthy, and heavy-bodied, often struggling with inconsistent quality due to humid climates and challenging processing conditions. However, in recent years, a new generation of producers has been experimenting with processing methods and varieties, showing what Indonesian coffees can truly offer. At Nordic Approach, we’ve been working with Frinsa Estate, an experienced producer in West Java to develop unique, traceable lots that are carefully processed, offering a wider range of flavors and consistent quality.
Frinsa Estate: Pioneering Specialty Coffee in West Java
Frinsa Estate, run by Wildan Mustofa, his son Fikri and their family, is one of Indonesia’s standout specialty coffee producers. From a humble start, Wildan himself transitioned from potato farming to studying agriculture, the estate has grown into a well-organized operation with its own wet mill and fermentation facilities.
Frinsa is unique not only for its organization but also for its approach to fermentation and drying. Unlike the traditional Indonesian wet-hulled style, Frinsa uses parabolic drying houses that improve airflow, ensuring coffees dry evenly and consistently. It’s a costly and space-intensive setup, but it delivers clean, structured, and versatile coffees that are rare in the Indonesian market.
Diverse Processes, Distinct Flavors
At Frinsa, the approach to coffee processing is both methodical and creative, with small-lot management allowing careful monitoring of fermentation times, yeast activity, and drying conditions. Over the years, we have refined three categories for their coffees:
1. Sarapan (Clean Washed Specialty Coffee) - precision-controlled washed coffees with clarity, bright acidity, and defined structure.
2. Manas (Gentle/Natural Fermentations) - approachable natural coffees with mild fermentations that bring fruitiness and sweetness.
3. Edun (Funky/Crazy Fermentations) - coffees with long, intense fermentations (up to 100 hours), producing wild, funky, yet remarkably clean flavor profiles.
Advanced Fermentation
Frinsa isn’t afraid to push boundaries. Some of their unique processed coffees include anaerobic fermentations in large barrels, producing bold, complex flavors, and yeast-assisted fermentations, similar to yeast in beer brewing, that help fine-tune flavor clarity. They also experiment with extended fermentation, exploring new taste dimensions while still maintaining clean, approachable cups. The result is a diverse flavor spectrum that few other Indonesian producers can match, ranging from floral, clean-washed coffees to fruity, funky naturals that keep specialty roasters coming back year after year.
Collaboration and Innovation
Working in a strong partnership with Frinsa, Nordic Approach provides pre-financing to help secure additional cherries for extended production. We collaborate closely with the team to develop new products and refine processes. This partnership ensures that each year delivers consistent, high-quality lots and small experimental batches for roasters seeking something unique.
Varieties That Can’t Be Found Elsewhere
Frinsa cultivates rare Indonesian varieties such as Lini S, Borbor, P88, Sigarar Utang, and Ateng Super. Combined with their processing, these varieties deliver clean, complex, and well-structured coffees that are difficult to source elsewhere.
Redefining Indonesian Coffee
Indonesia is moving beyond its classic wet-hulled reputation. With pioneering producers like Frinsa Estate in West Java, Nordic Approach is helping showcase Indonesia as a high-quality, diverse specialty coffee origin. Our Indonesian coffees offer clarity, consistency, and experimental flavors, perfect for roasters who want unique flavors and a unique production story behind every lot.
If you’re interested in reserving lots or ordering samples from Frinsa Estate, reach out to your sales rep or check our offer list.
