Java Frinsa Anaerobic Natural

12 oz. Bag$25

  • Light Roast
  • Single Origin

Grown in the tropical monsoon climate of West Java, this coffee is pleasantly earthy and fruity. The anaerobic fermentation process increases the intensity of the fruit resulting in a juicy and lively acidity, medium body, and an aroma of grilled pineapple.

Tasting Notes

  • Mango
  • Black Cherry
  • Wood Aged Pinot Noir
  • Cashew Butter

Hario V60

The V60 was designed in Japan and the name comes from the vector 60, or the 60º angle of its cone. This easy to use and elegant brewer is the go-to for many home coffee enthusiasts because it makes a great cup no matter the coffee.

Sourcing & Processing

Frinsa Collective, Java
Frinsa Collective, Java

Coffee was introduced throughout Indonesia by the Dutch in the 1600s and Java was the first of the islands to cultivate it. The Frinsa Estate, run by Wildan Mustofa, is a 110 hectare farm, wet mill, dry mill, and drying facility located in West Java. This region's high elevation, tropical monsoon climate, and volcanic soil are perfect for growing high quality specialty coffee.

Wildan and his wife Atieq have been producing and processing coffee since 2010 with a focus on high quality and careful post-harvest processing. For the Frinsa Collective, Wildan purchases coffee from select nearby growers to blend together with the coffees grown on the estate. The beans are processed and sold together.

Freshly-harvested cherries are placed inside a sealed container or bag to start the anaerobic fermentation process. Sorting is done with a float tank: damaged and defective cherries will float to the top to be removed, while high-quality coffee will sink to the bottom to be cleaned and dried. After sorting, cherries are spread on raised drying beds, table, tarps, or patios, where they will be rotated constantly. Drying takes an average of 30–40 days, depending on the weather.

Javanese coffees have long been distinguished for their earthy, savory, somewhat vegetal, and herbaceous characteristics. This labor intensive anaerobic fermentation process brings out the coffee's sweet fruit flavors, acidity, and body in the cup.

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