Indonesia Frinsa Edun from Three Marks roastery is a coffee that breaks all stereotypes about Indonesian production. Forget heavy, earthy tones – this naturally processed fruit bomb tells a completely different story: a lively explosion of raspberries, candied orange peel, and sour Skittles opens up in your filter. The flavor combines juiciness, sweetness, and a pleasant citrus acidity, reminiscent of a fruit cocktail with a rounded, delicate body. The coffee is complex, yet very accessible and playful. If you're looking for a filter coffee that will lift your spirits with a single sip, Frinsa Edun will do the trick.
Behind this coffee are Wildan Mustofa and Atieq Mustikaningtyas, pioneers of a modern approach to coffee cultivation and processing in Indonesia. Their Frinsa Estate project in West Java (Sunda region) was established in 2010 and has since earned an exceptional reputation for its emphasis on quality, precision, and innovation. The coffee grows at an altitude of around 1,400 meters above sea level from a diverse combination of varieties such as Bor-bor, Lini S795, Timtim, Ateng Super, Cattura P88, and Sigararutang, which together create an interestingly layered flavor profile.
Processing is carried out using the Anaerobic Natural method, specifically in the form of extended fermentation. The cherries ferment for four days under water, which promotes lactic fermentation, known for its delicate, elegant expression and green apple-like acidity. After fermentation, the coffee is dried either on the ground or in parabolic dryers, where it is protected from tropical rainfall and excessive humidity. Thanks to drying in so-called greenhouses and careful control of the processes, the coffee has a clean, distinctive profile and consistent quality. The drying time ranges from 14 to 20 days, depending on the current weather conditions.