Lot 03
Strawberry, raspberry, peach, bubblegum, red grapes, pink guava, rose, yogurt, Basque cheesecake, creamy lactic body and sparkling tartaric acidity
NATCHA Coffee · PT Teknologi Solusi Jaya Abadi
One West Java house. Five clear portfolios. Precision fermentation moves from green and roasted lots to NATCHA X, freeze-dried coffee and private-allocation Divinum.
Five portfoliosDIVINUM · NATCHA X · FREEZE-DRIED · ROASTED · GREEN
Core disciplineLot-specific fermentation · 3–16 °C · 0% oxygen CM
Professional next stepCurrent lots · samples · commercial terms
The company and the coffee
Built to move coffee forward.
PT Teknologi Solusi Jaya Abadi is the West Java company behind NATCHA Coffee. It connects controlled post-harvest processing, sensory development and market-ready formats through one coherent house.
Meet the company and its leadership ↗- 2006
- Coffee heritage
- 7 years
- R&D before release
- 2023
- Commercial release
- 5
- Distinct portfolios
The NATCHA portfolio
Five distinctive expressions.
One house.
Begin with the intended buyer, service and market. Each portfolio provides a clear route into the same obsession with fermentation.
01Private patronage
NATCHA Divinum
Rare cuvées for collectors, luxury hospitality and distinguished gifting, released through private allocation.Explore ↗
02Evolving co-fermentation
NATCHA X
This year: Kweichow Moutai. One limited release offered in green, roasted and freeze-dried forms.Explore ↗
03Coffee for life in motion
NATCHA Freeze-Dried
A completed espresso or manual brew preserved in a portable 2 g serving and reconstructed with hot water.Explore ↗
04Finished interpretation
NATCHA Roasted Beans
Selected NATCHA lots roasted for premium retail, hospitality, connoisseur service and considered gifting.Explore ↗
05Professional evaluation
NATCHA Green Beans
Precision-fermented seasonal lots for importers and specialist roasters, supported by current records and samples.Explore ↗A faster way to decide
Choose by cup character.
Positive sensory descriptors make the collection easier to compare. Every dossier retains its origin, processing record and full cup profile.
Lot 04
Honeycomb, butterscotch, vanilla, milk chocolate, apple crumble, lavender, halva, coconut cream, peach jam, brown sugar and rich creamy texture
Lot 08
Watermelon candy, honeydew, strawberry, bubblegum, banana smoothie, pear cider, creme fraiche, an elegant creamy body and gentle lactic-malic acidity
Lot 14
Strawberry, purple grape, rose, brownie, fudge, milk chocolate, caramel, berry, glazed plum and rose syrup
SIDRA
Black Tea · Jasmine · Blackcurrant
Processing expertise
Fermentation,
made deliberate.
Before NATCHA was released, this discipline was refined through seven years of R&D—from ≥21 °Bx cherry selection to cold, lot-specific multi-stage fermentation at 3–16 °C.
See the complete processing framework ↗01
Cherry selection
Only ripe cherries measuring at least 21 °Bx are accepted and separated by lot.
02
Dry thermal fermentation
Each lot begins with NATCHA's controlled dry thermal-fermentation stage.
03
Rehydration
The dry-fermented coffee is rehydrated under controlled conditions.
04
Pulping
The rehydrated cherries are pulped before sealed fermentation.
05
0% oxygen CM
Pulped coffee enters the CM tank with the lot's selected yeast culture. Numbered NATCHA lots are made with no wine added and 0% alcohol; NATCHA X is the Kweichow Moutai co-fermentation exception.
06
3–16 °C multi-stage
NATCHA monitors every cold stage and stops fermentation only after the intended cup profile has formed.
07
Lactobacillus
Where specified in the lot record, Lactobacillus follows the multi-stage fermentation according to that coffee's designated profile.
08
Drying & sorting
The lot is dried, then gravity-, colour- and hand-sorted before release.
Provenance, recorded
One lot identity.
Every transformation connected.
The NATCHA Lot Passport connects source, processing, quality release and derived formats while protecting farmer identities, exact coordinates and proprietary fermentation recipes.
Public Lot PassportNATCHA 03NATCHA-03-26-B07Mt. Papandayan · West Java
From the lens to fermentation
The familiar is only the beginning.
Natanael Charis moved from photography into coffee in 2004, pursued coffee learning in Italy and Australia, and founded Morning Glory Coffee in 2006. An accidental cherry-processing discovery in 2015 became the direction for NATCHA.
2015Accidental discovery
2016–2022Seven years before release
2023–todayCommercial release · R&D continues
Founder chronology follows Natanael Charis's account and PT TSJA company records.
Read the complete founder journey ↗From origin to buyer evaluation
Evidence before commitment.
The website now brings the facility, lot and evaluation evidence together before asking a buyer to enquire.
Current specification
Origin, process, sensory record and available format for the actual coffee.
Sample route
Evaluation matched to the buyer, application, destination and intended volume.
Commercial scope
Quantity, packaging, documentation, lead time and delivery plan.
Competition use and recognition
Coffee judged in demanding rooms.
Competition results belong to the named entrants and teams. NATCHA records its coffee's role with clear attribution rather than presenting every distinction as a brand award.
Review the attributed record ↗
Market presence and buyer records
NATCHA across the world.
Markets reached and buyer or distribution locations reported by PT TSJA across four regions.
01Australia
Perth · Adelaide · Melbourne · Sydney · Brisbane
02Middle East
Oman · Dubai
03Southeast Asia
Indonesia · Singapore · Malaysia · Thailand
04United States
Los Angeles
MAKE NATCHA YOUR MARKET’S NEXT DISTINCTION.
Bring NATCHA to your shelves—a taste beyond belief that customers will remember, seek out and return to experience.
Offer more than another coffee. Offer NATCHA.
DISCUSS DISTRIBUTION