Agave Nectar | Plum | Black Tea Altitude | 1300-1600 masl Process | Honey Variety | Sigarar Utang, Andung Sari,Lini S, Ateng Super, P88, Bor-Bor We are delighted to introduce our second fermentation experiment from Wildan Mustofi's Frinsa Estate. This cup has some added fruit salad juiciness and fantastic grapey acidity to add another layer of complexity and flavour!  Similarly to the lactic fermentation experiment coffee, the cherries are placed in plastic bags with lactic bacteria after floating and sorting. However, with this coffee, saccharomyces are added to the bag too. This fungus is often found in yeast and is used in distilling and winemaking. After three days of anaerobic fermentation with regular bag-turning, the cherries are pulped and dried on raised beds with mucilage in a honey process. The subtlety and mouthfeel this process brings to the cup is a testament to the delicate treatment and respect for the flavour that lies behind Wildan's approach to all his work. Wildan's on-site wet and dry mills allow for endless experimentation. Each of the coffees we have bought from him have given us three strikingly different examples of what modern techniques can achieve in a country long known for its coffees but overlooked in recent years by many in the speciality community.