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Exotic & rare
NATCHA Lots
One collection of distinctive seasonal lots, available as green beans for specialist roasters or as NATCHA-roasted beans.
Discover NATCHA Lots ↗Indonesian coffee,shaped by fermentation.
NATCHA develops distinctive West Java coffees through controlled carbonic maceration with selected wine-yeast cultures. Seasonal NATCHA Lots are offered as green coffee for importers and roasters or in NATCHA-roasted form. Brew Archive and Divinum extend the collection into single-serve and private-allocation expressions.
Illustrated representation of NATCHA carbonic maceration
FormatsGreen coffee · NATCHA-roasted
Fermentation cultureSelected wine yeast · no wine added
Professional next stepCurrent lots · samples · commercial terms
One fermentation discipline. Three distinct expressions.
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Brewed, then freeze-dried
Brew Archive
The completed espresso or manual brew preserved in a 2 g sachet and reconstructed with measured hot water.
Open the archive ↗
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Private allocation
NATCHA Divinum
The collector expression - a considered cuvée offered by private allocation and application.
Explore Divinum ↗Processing expertise
Carbonic maceration with wine yeast
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Cherry selection
Only cherries measuring 21–23 °Bx are accepted and separated by lot.
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Thermal shock
A controlled opening stage where the lot protocol requires it.
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CM fermentation
Wine yeast, temperature and CO₂ managed in a sealed vessel.
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Drying
Moisture is reduced and managed toward the verified target for the lot.
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Sorting
Gravity, colour and hand selection before release.
NATCHA Lots origin records
Across West Java's highlands
Editorial highland illustration - not a geographic map
Lot 01Rancabali
Lot 02Mt. Halu
Lot 03Mt. Papandayan
Lot 04Mt. Tilu
Lots 05 & 08Mt. Malabar
Lot 12Rancakalong
Lot 14Mt. Patuha
SIDRASukanagara
These names follow NATCHA's controlled 2026 lot records. Exact growing elevations and lot assignments are listed on the NATCHA Lots page.
View recorded lots and elevations ↗