Coffee Revolution: Indonesia Frinsa Edun with Lactobacillus Anaerobic Fermentation

No, seriously. Because Indonesia Frinsa Edun is a true specialty revolution — the kind of coffee you want to sip slowly, savoring every tropical note.

This coffee undergoes anaerobic fermentation with Lactobacillus for 72 hours!

Anaerobic fermentation as a method appeared in coffee about 10–12 years ago. The idea was borrowed from winemaking and brewing. The first serious tests and lots began in Panama, Colombia, and Costa Rica.

Fermentation with Lactobacillus is a subtype — an experiment within the method. It emerged slightly later: since around 2017–2018, it’s been actively used in Colombia, Ethiopia, Brazil, and now — Indonesia. So this isn’t "mainstream," but an experimental specialty processing still trending and constantly impressing coffee lovers.

Classic Indonesian coffee (especially from Sumatra) is known for its earthiness, spice, low acidity, and heavy, dense body.

That’s not “bad,” just an acquired taste. If you’re a fan of bright, fruity Ethiopian coffee — the Indonesian profile might seem too “rough” to you.

Flavor: pineapple, brut, kiwi, strawberry.

Aroma: passionfruit and dragonfruit.

A syrupy body and fruity aftertaste seal the experience. Impressive, right?

Because this is not your typical Indonesia — it's vibrant, fresh, and modern.

Because Lactobacillus fermentation is flavor alchemy.

Because every cup of this coffee is a mini escape to the tropics.