“Maybe I’ll get to taste Frava,” that’s my initial reaction when reading an invitation from Excelso Café to the Indonesian Foodbloggers for food tasting, decorating and photo competition.

Frava short for “Fruit plus Java” was recently featured by Forbes Magazine and the Vanity Fair as a New York based drink that perfectly harmonizes the refreshing taste and nutritious benefits of fruit juice with the natural caffeine boost found in green coffee beans.

While I have neither visited New York nor tasted Frava, my choice of Banana Split Frappio at the Kota Kasablanka branch of Excelso Café in Jakarta was perfect. This drink, fits for coffee lovers on a hot weather, is a perfect blend of cold coffee, banana, chocolate syrup, strawberry sauce and whipped cream.

Each blogger was free to choose one beverage from the 5 summer beverages comprising Maui Fruit Punch, Maharani, Banana Split Frappio, Banana Split Freeze and Summer Splash Freeze. Eventually we all decorated the Maui Fruit Punch.

Our beverage of choice came with Crispy Cass, an appetizer with fermented cassava, a favorite Indonesian snack, enveloped in crepes and generously sprinkled with grated cheese and chocolate,

Hanny Elvind, the Marketing Communications Manager and Monivia, the PR & Media Relation of Excelso Café entertained us with information on the Indonesian coffee shop chain and its products.

The menu in all outlets was created based on customers’ taste preferences. As such, it has a wide selection of food and beverage (including cofees, fruit-infused coffees and fruit juices). Surveys indicated that on weekdays the majority of patrons are office workers, while on weekends Excelso Cafes are usually full with families.

Excelso, inspired by the word Excellent, is part of Kapal Api Group, the largest coffee producer in Indonesia. Established in 1991 Excelso Café now has more than 100 outlets spread across 29 cities and small towns in Indonesia. PT. Excelso Multirasa that leads the Excelso brand also provides coffee beans to hotels, restaurants and other cafes.

When it was time for the Decorating and Photo Competition, eying the Maui Fruit Punch, I came to respect the idea of a glass rich in fruits combining blended banana, and chunks of pineapple, cherry and lychee with orange and pineapple juices sweetened with strawberry syrup.

We were informed to bring our own properties from home, not to change anything in the Maui Fruit Punch and limit the decoration around the drink on the wooden table. I brought a small artsy fabric cloth, a gift from an Indian friend, and several Indonesian tiny flags because I knew one can never go wrong with them.

Imagine my surprise when fellow bloggers came photo props such as books, flowers, fruits, miniature dolls, balls, laptops, and all kinds of beautiful knicks-knacks. Oh well ... I consoled myself: Don't judge a book by its cover, never judge a beverage by its decoration.

A scene of great commotion took place as 18 food bloggers got busy, moving around their table, decorating, changing props and trying to find the best shot with only 10 minutes time. Nobody wanted to stop, but it was time for lunch.

I had yet to try the three other summer beverages, Maharani a variant of the Maui Fruit Punch enhanced with coffee; Banana Split Freeze, a version of Banana Split Frappio sans coffee; and Summer Splash Freeze, a mixed berry cold drink.

Flashes of Frava, the New York’s Fruits plus Java, came across, but soon passed because I was savoring the juicy chicken and beef, sandwiched in lightly toasted bread served with french fries and the ever present chili and tomato sauce.

I should soon make plans for my next visit with friends and families to Excelso Café outlets of their choice before the Promo Summer Holiday ends at the end of July.

Leaving the warm and cozy ambience of Excelso Café after the good food, the fresh beverage and the exciting catch-up with like-minded bloggers, I silently thanked Mr. Go Soe Loet who for sure had envisioned the difference he would make on the lifestyle of many when he founded Kapal Api in 1927.

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Text & Photos: Dian Anggraini