Frinsa Tempe

Frinsa Estate is located in the Pengalengan district of Western Java. It is run by Wildan Mustofa, his wife Atieq and their son Fikri, who came on board full-time after finishing his university studies and is deeply involved in coffee processing. Today, Frinsa Estate spans over six different plantations, having their own processing plant and warehouse, giving them complete control, from cultivation to processing and sorting. Our current lot is named after tempe (or tempeh), a fermented soy-based food consumed in Indonesia for centuries. After washing, the coffee cherries are placed in sealed plastic barrels, where they ferment in an airtight environment for about 72 hours. After de-pulping, they are spread on raised beds, inoculated with Rhizopus culture (the same fungus culture is used to make tempeh), and then covered for 36 hours. Finally, the coffee is dried for 7-10 days until the desired moisture content is reached.