Berry, Floral, Sugar
Item information
Frinsa Saccharic
Item information
West Java, Indonesia
Description
Variety: Sigarar Utang, Timor
Processing: Honey
Origin: West Java, Indonesia
Producers: Frinsa Estate
Altitude: 1400m
This lot is a special process from our friends at Frinsa Estate in West Java, Indonesia. Wildan and his wife Atieq run a successful coffee farm and processing facility that produces all kinds of coffees - and they're always experimenting with different ways to create unique flavors. This lot is the result of one of those experiments: a honey-processed coffee fermented with Saccharomyces (also known as brewers yeast). First, the coffee cherry's skin and part of the fruit are removed. Then the beans are dried to a specific moisture percentage, then they are cultured with the Saccharomyces for a short time in a closed environment before finishing drying on patios. Several producers are starting to experiment with fermentation techniques to great effect, and it's awesome to see Frinsa Estate put their processing expertise to work with new ideas.
The resulting coffee is sweet like you would expect from a honey-processed coffee - but dialed up to 11. We're getting tasty berry notes that bring some acidity to the mix and a hint of florals to add complexity. Overall though, this a coffee for folks with a sweet tooth. It even seems to be a touch thicker in body than other specialty coffees - rich and syrupy and decadent, this is certainly a coffee you won't find every day!
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4.0 out of 5
The Triumph of Sugar
Enjoyed this coffee, but it's not for everyone. Know what you're getting - a sweetness bomb. Read the Moustache description. Notice the etymology of the word Saccharic. Beyond all that, this is one delicious coffee for those who enjoy sweetness or are just looking to mix things up. Not the most complex bean, and it isn't striving to be. However, a touch of earthiness and acid do help balance things out a bit. Sweetness, here's your moment in the sun.
Ethan R
Sausalito
Member Since
October '15
4.0 out of 5
I really really like this bean, but...
... I am not sure if I should give it a 5 since it’s not quite “to die for”. It is super smooth and delicious and hard to stop at only 2 cups a day. I’d definitely order this again!
Araminta Midkiff
Seattle
Member Since
February '20
5.0 out of 5
This is the sort of coffee I love.
Great coffee pushing what can be done with coffee. This sort of coffee you don't see everyday and I loved it. Beautiful coffee.
Jonathan Holt
Alameda
Member Since
June '18
5.0 out of 5
Excellent
Really liked this coffee. Nice sweetness and good acidity. Would definitely get it again
Ryan Sandidge
Chattanooga
Member Since
January '21
4.0 out of 5
Like the creativity.
Very good. I will say that, to me, it is very reminiscent of a natural when I take a sip.
Tim Browning
Idaho Falls
Member Since
February '16
3.0 out of 5
Good but quite confusing.
I'm not picking up much sweetness at all: based on the other reviews, I seem like an extreme outlier. It may come down to water or technique or taste buds that have stopped working: Who knows? In any case, the star rating above is a little deceiving. I quite liked this for what it was, but for me it wasn't at all what was written on the tin. There's certainly a lot of body. The coffee is nice and heavy even as a quite coarse pourover. However, that syrupiness didn't come with much sweetness or fruit for me: Instead, an acidity I assume is from the fermentation and tea-like notes.
Jacob MacDonald
Dallas
Member Since
April '18
5.0 out of 5
Oh my gosh...
...is what I literally said when I took my first sip. We (my spouse and I) are beer people. He brews, I mostly just drink. When I read the description after I took my first sip, I immediately recognized the brewer's yeast flavor. It's not strong, but there is a bit of smooth breadiness (maybe? I am not good at describing flavors) that reminds me of a well brewed, extra balanced golden ale. It's true, it isn't the most complex coffee ever, but it tastes delicious. I probably wouldn't want to drink it alongside a super sweet pastry (because it is sweet), but on its own at my desk, it is an absolute delight.
Elizabeth Psyck
Whitewater
Member Since
January '21
4.5 out of 5
Found the Technique!
At first, this coffee was very acidic and I could not distinguish much flavor at all on both pour-over and French Press. But I experimented and when brewed at 212C this coffee is very different and the flavors come out and the acidity is nice and not overpowering. I have been doing 21G/285mL. That really changed the outcome of the cup! It has a good medium body and a very nice lasting sugary (brown sugary) finish. I didn't tasye much floral notes. I think when brewed like this, some of that syrupiness comes out also.
Skylar Venema
Wheaton
Member Since
May '20