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ESSENTIALS

Coffee RegionsSumatra, Java & FloresRoast LevelMedium Dark Tasting NotesEarthy. Dark Cacao. Almond. Brown Sugar. Background Since 2009, our flagship blend has showcased the rich diversity of the Indonesian Archipelago. Sourced exclusively from Sumatra, Java, and Flores, this exceptional blend brings together three distinct origins—each carefully cultivated and processed by passionate local farming communities through our direct trade program. It’s a true tribute to the dedication of Indonesian coffee farmers and their time-honored traditions. Roaster's Recipe NotesDose IN: 23g-23.5g (using 22g VST or +1 to +1.5g from basket size)Weight OUT: 46g-47g (1:2 ratio split for 6oz or 8oz cup) Time: 33-35sTemp: 93.8

ASLAN Blend

Origin: Bandung, Tilu Mountains, Pangalengan, West Java, Indonesia Altitude: 1,300-1,700 masl Variety: Mixed (Mostly Sigararutang) Process: Full Washed Producer: Java Frinsa Roast Profile: Medium Tasting Notes: Nashi Pear. Sugarcane. Black Tea. Background Frinsa Estate, run by Wildan Mustofa, his son Fikri and their family, is one of Indonesia’s standout specialty coffee producers. From a humble start, Wildan himself transitioned from potato farming to studying agriculture, the estate has grown into a well-organized operation with its own wet mill and fermentation facilities. Frinsa is unique not only for its organization but also for its approach to fermentation and drying. Unlike the traditional Indonesian wet-hulled style, Frinsa uses parabolic drying houses that improve airflow, ensuring coffees dry evenly and consistently. It’s a costly and space-intensive setup, but it delivers clean, structured, and versatile coffees that are rare in the Indonesian market. At Frinsa, the approach to coffee processing is both methodical and creative, with small-lot management allowing careful monitoring of fermentation times, yeast activity, and drying conditions. Over the years, we have refined three categories for their coffees:

Java Frinsa Sarapan Washed

Origin: Batukaang, Kintamani, Bali, Indonesia Altitude: 1,200 masl Variety: S795. Kartika. Process: Anaerobic Natural Producer: Karana Roast Profile: Light Tasting Notes: Caramel. Grape Compote. Cooked Citrus. Background The Karana community represents a collective effort by 377 smallholder farmers in the Kintamani region of Bali, Indonesia. Rooted in the traditional Balinese community culture and practicing Hindu traditions, this group embodies a harmonious relationship between farming and local heritage. The farms, situated at an average elevation of 1,200 meters, span a total planted area of 477 hectares, cultivating S795 and Kartika coffee varieties. The small-holder farmers in the area employ a variety of processing methods, including natural, fully washed, anaerobic, honey, and wet-hulled techniques, showcasing their dedication to innovation and quality. These diverse processing techniques result in unique flavor profiles that reflect the distinctive terroir of the Kintamani region. In addition to coffee, the farmers also grow oranges, vegetables, and other crops, enhancing the biodiversity and sustainability of their farming practices. Sustainability lies at the heart of Karana's approach to agriculture. The contributing farmers utilize composting, avoid chemical sprays, and plant suitable overstory trees to promote ecological balance. A new cooperative dry mill, funded by private donations, will further support the farmers by providing accessible and efficient processing facilities during and after the harvest. The Karana community's vision is to establish itself as a trusted supplier of green coffee beans for both domestic and international markets. By integrating cultural traditions, sustainable practices, and community-driven innovation, the Karana group lot offers a vibrant representation of the Kintamani region's coffee heritage.

Karana Bali Kintamani Anaerobic Natural

Coffee RegionsIndonesia, China & EthiopiaRoast LevelMedium Dark Tasting NotesDark Chocolate. Roasted Nut. Stone Fruit. Background Our Merchants Blend is a celebration of global coffee craftsmanship—a curated journey from the lush highlands of Yirgacheffe in Ethiopia, the misty mountains of Yunnan in China, to the volcanic soils of Java in Indonesia. Each origin brings its own character, creating a harmonious blend that’s greater than the sum of its parts. The Merchants Series is our invitation to discover coffees beyond Indonesia —crafted for the curious, inspired by the world’s most remarkable coffee-growing regions.

Merchants Blend

Origin: Mount Malabar, West Java, Indonesia Altitude: 1511-1850 masl Variety: S795. Typica. Bourbon. Caturra. Producer: Supriatnadinuri Roast Profile: Light Tasting Notes: Jackfruit. Lime. Fermented Apple. Background Kopi Malabar Indonesia was founded by Supriatna Dinuri or familiarly called Haji Nuri or Nuri, who was born in Pengalengan, he was raised from a family of vegetable farmers. As the appointed leader of the farmer group, overseeing 211 household members. Approximately 1,000 people depend on this industry. They manage 338 hectares of land, with an average of 1.5 hectares per person or per farmer. These lands are located within Perhutani's territory. There are also privately owned lands, but they are not part of this area. Kopi Malabar provides free ambulance service for the local community & financial aid for children of the farmers who may be in need. What is Natural process? Fruit Removal: After drying Fermentation: Occurs inside the fruit mucilage surrounding the seed and under the pulp, will take place as long as there is fuel available to the microorganisms (e.g. sugar, moisture, acids, etc); the seeds typically become inhospitable to microorganisms when they reach 11% moisture Drying Time: Up to 30 days on average, weather permitting

Mount Malabar - Natural

Region: West Java, Indonesia Altitude: 1,200 – 1,600 masl Varietal: Lini S. Catimor. Typica. Sigararutang. Process: Semi-Washed (Wet Hulled) Tasting Notes: Caramel. Tobacco. Dark Chocolate. Berries Roast Level Medium Dark What is Wet-Hulled? Indonesia is known for its unique wet-hulled process (giling basah). After handpicking cherry, farmers process their cherry using the traditional wet hulling (giling basah) method. Following harvest, cherry is pulped at or near the farm, on small hand-cranked or motorized pulpers. The coffee is fermented for approximately 12 hours (in small tanks, buckets or bags) and washed with clean water the following morning. Parchment is sun-dried for between half a day and two days, depending on the weather, to allow for skin drying which eases the removal of parchment. At this juncture the moisture content is between 30-40%. Farmers deliver their parchment to a collector. Collectors may either wet hull the parchment themselves or sell the parchment on to someone who will. These steps become an essential part of the process here because a wet hulling machine, though slightly different, requires a similar investment to a dry huller. Wet hullers are larger, require more power and run at a faster speed than a traditional dry huller. Few, if any, individual farmers have their own hullers. After hulling, the coffee seed is whitish and pliable and is called labu. It is laid out to dry on tarps or patios, where it reduces in size and moisture decreases to 14-15%. This stage the green coffee is known as asalan—unsorted and with defects. Much of the internal commercial trade is for asalan. Exporters, most of whom are based in Medan, will typically finish the drying down to 12-13%, sort and prepare for shipment.

Java Kamandaka

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