This coffee is from Frinsa Estate in West Java, Indonesia, produced by Wildan Mustofa at 1400 meters altitude. It is an extended fermentation natural process (96 hours) using a blend of varieties including Ateng Super, P88, Borbor, Andungsar, Sigarar Utang, and Lini S-795. The cup offers a deep, intense cherry liqueur character with layered fruit and spice notes, heavy body, and strong perfume.
Vaga Bon Café roasts from a facility in Lavaux and runs a cafe in Lausanne's Flon district, founded by travelers with a philosophy inspired by the vagabond spirit of discovery. They source unique and interesting coffees from their journeys around the world, both literal and figurative. Their mission is to share these global coffee discoveries and the stories behind them.
