Kurasu has been building a long-standing relationship with Frinsa Estate, a farm and exporter based on the island of Java, Indonesia.

We first visited Frinsa in 2025, where we saw firsthand their commitment to consistently improving quality throughout the entire process, from harvesting to processing and sorting. A washed coffee made up of a mix of varieties that we purchased previously surprised us with its cleanliness and complexity, which challenged the conventional image of Indonesian coffee. During this year’s visit, we once again confirmed the consistency of their quality, and decided to continue sourcing and sharing their work with you.

This lot comes from Weninggalih Estate, one of Frinsa’s own farms. Rather than clearing forests to expand farmland, they continue to cultivate coffee while preserving the existing pine forest, exploring varieties and farming methods suited to the land and making gradual improvements along the way. They also provide seedlings grown here to local producers, helping create employment while giving back a portion of their sales to infrastructure development and community welfare initiatives.

In terms of this year’s cup profile, rather than the bright, floral and citrus notes we found last year, this lot is characterized by the sweetness and depth of flavor reminiscent of dried apricots and Chinese tea, with a lingering, savory finish. One reason for this difference is a slight change in the variety composition, with the hybrid variety Sigarar Utang making up the majority of this lot.

Weninggalih is one of Frinsa’s own estates, located on Mount Tjupu in the Cikole area of Pangalengan, West Java. The estate grows several single varieties, including Lini S, Ateng Super, and P88.

Frinsa leases land managed by the Indonesian government for forest conservation and operates the estate in accordance with its policies. Forest clearing is strictly limited, fallen trees must be left in place to decompose naturally, and the estate is required to plant several thousand trees each year.

While these restrictions present certain challenges for coffee production, such as making it more difficult to manage sunlight through shade trees, Frinsa sees the conservation policy as aligned with its own philosophy and works to further develop it through its own practices.

Frinsa also provides seedlings from its own nurseries to local producers, creating employment opportunities while giving back a portion of its sales to support local infrastructure and community welfare initiatives. Inspired by the Islamic principle of zakat, or charitable giving, a portion of the estate’s earnings is returned to the community in the form of seedlings and fertilizer.

Through coffee production, Frinsa is nurturing a sustainable relationship between nature and the local community.

The cherries are washed, then sorted to remove floaters before being pulped. Water and Lactobacillus (lactic acid bacteria) are added to the wet parchment, which is then fermented overnight in plastic tanks.

The coffee is then carefully washed to remove the remaining mucilage and dried on patios for 5–7 days until it reaches a moisture content of 10–11%.