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    Indonesia Frinsa Collective [Light roast]

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    Refreshing aroma of bergamot, taste of apples, peaches and cherries, and a rich caramel-like sweetness.

    Indonesia Frinsa Collective (Light Roast)

    Country Indonesia
    Process Fully Washed
    Region Bandung, Pangalengan, Ciwidey, Garut
    Variety
    Mix Varietals (Mostly Sigararutang)
    Altitude
    1400-1600m
    Flavor note Apple, Peach, Cherry, Blackcurrant, Bergamot, Caramel
    Barista's comment Refreshing aroma of bergamot, taste of apples, peaches and cherries, and a rich caramel-like sweetness.

     * 500g / 1kg packaging will be in our wholesale bags.

    About

    A rare find of Asian coffee- we have been seeing more and more tasty coffee from Asian region thanks to the producers' hard work, but the process still seems to be playing too big of a part in terms of what defines the overall quality. If we just want a nice coffee drinking experience, that sort of approach to complete the package is perfectly fine, but we would like to see a good Asian coffee with traditional, simple approach such as washed and natural process. Until recently, Brazilian coffee was like Asian coffee and was expected to be all nutty and chocolaty, but as the production progresses we started to see more variation, finding a sweeter, more flamboyant yet delicate coffee from Brazil as well. We see this beautiful Frinsa Collective as a glimpse of such bright future Asian coffee may have.

    How we roast this coffee

    Roasted with relatively low and mild heat, with rather quick temperature progression.
    The key is to avoid that distinctive earthy note typical of Indonesian coffee.

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    Our Roasting Schedule

    We roast all of our coffee in Kyoto, at our Nishijin Roastery, up to twice a week on Monday and Sunday.

    We then pack and ship the freshly roasted beans out on weekdays (please note that our fulfilment operation closes on weekends).

    The roasting date on your coffee will be between 14 days prior to your order, and while we try our best to ship as younger roast as possible, we actually recommend you waiting at least 1 week after the roasting date to enjoy the fully developed flavor, so if you receive a very fresh roast please let the coffee rest for about a week and give it a try!

    *Please note that any order made after 3pm on Saturday will likely to be fulfilled on the next week’s roasting day. If the order contains 500g~ coffee, please kindly note that the coffee will be roasted and fulfilled on the next week's roasting round, and it may take longer to fulfil the order. 

    Green Beans

    We understand the quality of the raw material determines most of the quality of the end product. That is why the selection of green beans, and knowing the source and traceability is so important to us.

    We work with only reputable green bean importors - Wataru & Co., Ltd., TYPICA Holdings, Inc., along with directly sourcing from mirco lots from around the world. We make sure to understand as much as possible the farmers, their approach to harvest, processing, and logistics to reach Japan.

    Our Roast

    At Kurasu we roast with convection drum roaster, Loring S35 Kestrel, and semi-hot blast type roaster, Giesen W6A.

    The roaster helps us roast a coffee with a soft, complex flavour and texture.

    Coffee beans are naturally fragrant and have fresh and juicy acidity and sweetness of fruits. We make sure not to develop the roast too long and conscious to find the perfect balance to maximize the potential of each coffee.

    Quality Control

    We roast 1-2 times a week - at each session, right after roasting and on the day before the roasting, we check the quality of our roasted coffee.

    We pay close attention to the batches we adjusted the roasting profile for and any batches that show readings with any difference to usual.

    Roasting is an ever evolving process for us. There's always some small adjustments that can be made and we strive for ship out the best roasted coffee we can possibly produce.