Frinsa

About This Coffee

This coffee is produced by Wildan Mustofa at the Frinsa Estate in the Weninggalih region of West Java, Indonesia, at 1400 meters altitude. It features local Arabica varieties and undergoes a honey processing method with anaerobic fermentation. After washing and flotation selection, the cherries are placed in tanks where they ferment for 2-3 days with added lactobacillus culture. Following fermentation, the skin is removed and the mucilage-covered beans are dried on raised beds. The coffee offers flavor notes of pomelo, orange peel, and nougat.

Origin

Weninggalih (Indonesia)

Flavor Notes

Nougat

Roast Level

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Processing

Honey, Anaerobic Fermentation

Typology

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Casino Mocca Coffee Roaster

Founded in 2013 by world champions Lajos Horváth (2013 World Cup Tasters Champion), Zoltán Kis (2012 Cezve/Ibrik World Champion), and Szabolcs Temesvári, Casino Mocca emerged from frustration with Hungary's lack of progressive, experimental roasters willing to push beyond mass appeal. Their roasting philosophy centers on what Kis calls an "engineering mindset"—applying UX engineering principles to achieve meticulous quality control and extreme consistency, creating a mathematical approach that revolutionized Hungarian specialty coffee. Operating from Hunyadi János út without their own café, they deliberately focus solely on roasting, opening their doors only Monday evenings from 7-9pm for public tastings while supplying nearly every specialty café in Budapest. What distinguishes Casino Mocca is their fusion of world-championship sensory skills with systematic precision, creating omni-roasts on their Probat that achieve such consistency that baristas spend less time dialing in and more time developing their own sensory capabilities.

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