IN THE CUP
From the first sip, this washed lot expresses a refined clarity and elegance, showcasing bright notes of orange layered with delicate black tea aromatics. A gentle brown sugar sweetness runs throughout the cup, creating a smooth, mellow profile with restrained acidity and beautiful balance.
As a filter, the coffee is soft and composed, highlighting its tea-like structure and lingering sweetness with exceptional smoothness. Pulled as an espresso, it becomes rich and rounded, maintaining its silky texture while deepening into warm brown sugar tones with a clean, sweet finish.
STORY BEHIND THE CUP
This coffee holds a personal connection to our co-founder, Jimmy Tjoeng. Born in Bandung, Indonesia, he grew up just an hour away from Pengalengan, a small valley known for its rich land and coffee heritage. In 2023, Jimmy returned to visit producer Wildan Mustofa, where Pak Wildan and his son Fikri warmly welcomed him and shared their farms and processing facility at short notice. Produced by the Frinsa Collective, this lot reflects the Mustofa family’s progressive approach to coffee—using experimental processing to elevate quality and value. Cherries are sorted and depulped on harvest day, fermented for 18 hours, washed, and patio-dried for 7–10 days.
BREW GUIDE
Pour Over
Brewing Equipment: Hario Switch
Dose: 20g (Ratio: 1:16)
Water: 320ml (93°C)
1. Pour in a circular motion for 15 seconds to allow the coffee to bloom.
2. At 30 seconds, add water up to 120ml with a gentle circular pour. Let sit for 15 seconds.
3. At 60 seconds, pour slowly in the centre until 1:30.
4. Release the valve, then slowly pour the remaining water until you reach 320ml total.
