QUO - Indonesia Frinsa Estate

It's not every day you come across coffee from Indonesia, but we're glad to be featuring this unique extended-honey process. 

Extended Fermentation Honey Saccharomyces Cerevisiae is a honey fermentation in which the depulped coffee undergoes an extended wet fermentation before washing. In this step the microbial culture Saccharomyces Cerevisiae is added, which aids in breaking down amino acids, but isn't as effective at breaking down sugars. This gives us a caramel-like sweetness which reminds us of dried apricots, with red fruit-like juicy notes which we've described as tasting like concorde grape juice.

Tasting Notes: Dried Apricot | Red Grapes | White Tea

Origin: West Java, Indonesia
Farm: Frinsa Estate
Variety: Sigararutang, Andung Sari, Lini S, Ateng Super, P88 and Bor-Bor
Process: Extended Fermentation Honey Saccharomyces
Altitude: 1400 m.a.s.l

Roast Date: 01 May 2025