Of all the coffees we offer across the year, the lots we manage to secure from the Frinsa Estate are some of the most eagerly anticipated. We have constantly been happily surprised by the truly outstanding flavour profiles we get from these coffees every season, due to the unique fermentation and drying methods that are utilized at the Frinsa Estate. This particular lot is inoculated with bakers yeast before the drying beds, where a percentage of the mucilage is left on the beans to ferment and induce wonderfully complex flavors into the end cup. The result is a coffee that is fruit forward, elegant and floral, showing the hard work that goes into these coffees every year.