Zennor’s latest drop features tasting notes of dried mango, pear and toffee apple that make it perfect for both espresso and filter brewing.

This juicy and vibrant Indonesian coffee get its layered complexity from a carefully controlled lactobacillus extended honey process, or honey-lacto to its friends.

At Frinsa Estate on the Indonesian island of West Java, Wildan Mustofa is building quite the reputation, distinguishing himself from the wet-hulled coffee that’s traditional in the origin. The estate features 6 growing plots of varying altitudes and varieties as well as a state of the art wet-mill that is producing outstanding experimental lots that often use lactobacillus cultures in their fermentation.

This lot follows an overnight lacto-fermentation with a honey process, drying on African beds for 7-10 days.