إندونيسيا فرينسا روجاك بيبيغ أنايروبيك

The fermentation on this anaerobic batch is wild—there’s this deep, almost tropical funk that I’ve never gotten from any other coffee. Brewing it as a pour-over, the sweetness hits like overripe fruit but finishes clean, and it’s easily the most interesting bag I’ve opened this year.

Third season of this collaboration and it's still the most unpredictable coffee in my rotation. The anaerobic funk hits immediately but settles into something surprisingly clean, and the dry aroma alone is worth the price of admission.

The anaerobic fermentation really comes through on this one—it's funky but balanced, not over-the-top. I've brewed it both as pour-over and espresso and it holds up beautifully either way. Glad Jamie and the Frinsa crew pushed the processing again this year.