Fiftybeans: A Coffee Story by Wildan Mustofa
To add up the producers of selected coffee in Indonesia, you need to be able to count to two. One of them is Wildan Mustofa. He and his family take care of the Frinsa Collective plant, which not only grows its own coffee, but also buys coffee cherries from nearby farmers and processes them.
I have been buying coffee from Wildan for the third year in a row. Every year, his coffee arouses huge responses. However, this year Wildan was able to move the bar much higher. You just have to experience this coffee!
Wildan chose a very specific technique to process this lot. The full name is: semi-anaerobic natural with 3 days lacto fermentation . In short, this means that the cherries are washed with water after harvest and dried for a while. After reaching a certain degree of humidity, they are placed in a plastic bag and ferment in it without access to air. In addition, yeast is added to the bags to "kick" the specific fermentation. Coffee is then much sweeter, richer and has a dense body. The cherries are then dried for up to 20 days on African beds.
You are probably most interested in how this coffee tastes . Expect a megalomaniac load of prunes, peaches, strawberries, cherries and chocolate . There's so much in this coffee that it doesn't even fit here. So you have no choice but to try it. You really won't regret it!
To roast this coffee, I use the Loring S15 Falcon, which uses convection, ie hot air, as the main source of heat energy. It allows me to work very precisely with the taste nuances of this coffee and thus I can maintain high juiciness, but also sweetness.
To prepare filtered coffee, always use coffee no earlier than 7 days from the roasting date. This will prevent unwanted bitter taste tones.
The package is infused with dietary nitrogen to slow down the oxidation of grains, so the coffee will retain its character even after 45 days of roasting.
Altitude: 1400 m above sea level
Taste profile: DRIED PLUMS - PEACHES - STRAWBERRIES - CHERRIES - CHOCOLATE