Tasting Notes Rockmelon, Pineapple, Hibiscus

Variety Andungasari, Bor Bor, Kartika, Ateng

Process Natural

Elevation 1,400 - 1,700 MASL

Region Yirgacheffe

This Natural lot from the Frinsa Collective in West Java delivers a vibrant, fruit-driven cup with tropical sweetness and lifted florals. Grown at 1400-1700 masl, a mix of Andungasari, Bor Bor, Kartika and Ateng varieties contributes depth and complexity. Coffee is rinsed, sorted, and depulped the same day it’s delivered, and fermented for 18 hours. It's washed to remove the mucilage, then dried on patios for 7–10 days, allowing the fruit character to develop while maintaining clarity. The result is a lively cup layered with ripe melon sweetness, bright pineapple acidity and delicate hibiscus aromatics.