Frinsa Collective

Wildan Mustofa, in addition to working on his own plantation, also cooperates with local small producers at the level of consulting and processing. In this case, Wildan manages the processing and, in addition to traditional methods, also uses unique processes such as anaerobic fermentation. With our particular lot, after washing, the coffee cherries are placed in sealed plastic barrels with added lactic acid bacteria culture, where they ferment in an airtight environment for 2-3 days, and then dried on raised beds until the desired moisture content is reached. Thanks to Wildan's support and precisely derived processing methods, local smallholders can thus receive a much higher price for their coffee than if it had been sold wet-hulled (a traditional local processing method) to local buyers.