Story
West Java
Coffee cultivation in West Java sets itself apart from other regions in Indonesia. State Forest Enterprise of West Java oversees the management of coffee plantations in this area. The government allocates forest lands to farmers for coffee production as a measure to prevent deforestation. Consequently, it is not uncommon to observe coffee flourishing beneath the canopy of Pine and Eucalyptus trees in this unique region.
Wildan Mustofa & Java Frinsa Estate
Wildan Mustofa and his wife Atieq Mustikaningtyas started their first coffee project in Sindangkerta, Weninggalih area in 2010. This later became the main growing area at his farm Java Frinsa Estate. Since the first year of production, Wildan has aimed to focus on quality which requires meticulous attention and processes. While the majority of Indonesian producers are doing the wet hulled coffees, even for specialty, Wildan is focusing on the fully washed. Besides the quality, and social and economic impact for the community, we believe the coffee project also has long term benefits for water conservation and reforestation .
Frinsa Estate is located in West Java, locally called Sunda. The farm has 6 main growing plots spread out in the area. Apart from that, they buy cherries from a few selected outgrower in the surroundings of the Estate.
Through a cooperation with the coffee research centre they have been planting a lot of other different unknown cultivars, all separated by blocks in the farm. As the farm and the trees are still very young nobody knows how the flavour profile for many of these trees will come out. In addition to their own coffee production they also process coffee for the local smallholders (outgrowers), generally separated by area.
Processing
The coffees are processed at Frinsa Estate, their wet mill is located at 1400 masl and has a ventilated storage space and a dry mill. This means they are in full control of their product from harvest to grading, sorting and shipment. Wildan works with different fermentation techniques. He writes, "we do lactic fermentation using the lactobacillus culture. The cherries are usually dry fermented in small tanks for 15-18 hours. Then get pulped, washed followed by adding lactobacillus culture is added to the beans which are then put into plastic bags or plastic barrels and fermented anaerobically. The bags / barrels are rotated in the morning and evening and the gas is released, the container stays closed for 2 or 3 days.
After fermentation the cherries are dried either on raised beds or concrete patios. Wildan continuously invests in more drying tables for the future. Currently most of the coffees are pre dried on beds for a day or two in green houses and then transferred to the patio. Drying can take 14-20 days, depending on the rain during the drying period.
