West Java, famously known for the first Dutch coffee plantations, is a region with a tropical monsoon climate, and geography made up of a chain of active and extinct volcanos known as the Ring of Fire. The heart of western Java is the Priangan Plateau, a highland area that is home to the Sundanese people. Unlike eastern Java, where coffee is produced on predominately government-owned estates, coffee producers throughout the west are smallholders who deliver to mills and collection points. The elevation, conditioned varieties, and weather lends this region to producing the highest quality coffee in Java, and throughout much of Indonesia
Frinsa Collective's anaerobic natural processed coffee undergoes a four-week-long processing with strict attention to detail. After harvest, the cherries are rinsed and floated to remove defective selections. The remaining lot is then placed into airtight bags or plastic containers, creating an anaerobic environment where lactobacillus is added to encourage fermentation for the following 3 days. The coffee is then spread onto raised beds, drying for 18-21 days until the seeds reach a moisture content of 10-11%. Post-drying, the coffee is hulled and sorted by density, size, and color and then hand-sorted to remove all primary defects.