It's a true pleasure and treat to introduce the farmers of this coffee, Wildan Mustofa and his wife Atieq. Their wet mill, Frinsa Estate, has become renowned for making some truly wild and memorable coffees.

I first encountered Wildan's coffee when I was at the 2019 Norwegian Brewer's Cup. I was having troubles with my chosen coffee, and decided to swap coffees for the Finals! I went with a funky and boozy natural by Wildan and Atieq that tasted like purple bubblegum, and ended up taking third place!

Edun means "crazy" in the Bahasa language, and that's just the beginning. This coffee has been fermented in tanks for three days together with the bacteria lactobacillus, which is commonly used to make yoghurt. The bacteria eats the sugars in the coffee cherries and creates lactic acid. After fermentation the coffee is dried with the cherries intact.

The result is a fruity explosion. We often try to avoid the more ferment-driven and process-heavy coffees, but sometimes you just have to experience it to see what's possible in the world of specialty coffee.

Tropical fruit, ripe strawberry, vanilla fudge.