Wildan Mustofa and his wife Atik Mustikaningtias founded their first coffee project in the Weninggalih area of Sindangkerta in 2010, committing from the very first year to quality and careful process control. Frinsa Farm was established in response to the floods and landslides in the highlands of West Java caused by deforestation. The founders set out to combine world-class quality with the restoration of the region’s ecological stability.

Frinsa Estate has its own wet mill, dry mill, and well-equipped drying facilities, maintaining full control over the entire journey of the bean from harvest through sorting and shipment. Most Indonesian producers still use the wet-hulling method even for specialty coffee, while Wildan has focused on fully washed processing and experimental fermentations.

The lot name “Manis” means “sweet” in Bahasa. For the lactic process, ripe cherries are first washed to remove surface microbial contaminants, then placed together with a lactobacillus culture into sealed barrels for anaerobic fermentation. The barrels are turned every morning and evening, and the gases produced are released every two days. Fermentation in temperature-controlled steel tanks with sugar content (Brix) monitoring lasts one to three days, after which the coffee is dried on raised African beds for 20 days.