of fermentation R&D before release
One collection · two formats
NATCHA Lots.
Exotic & Rare.
Distinctive West Java coffees shaped through precise fermentation, available green for specialist roasters or finished in NATCHA's own roast interpretation.
For importers & roastersGreen BeansCurrent lots · samples · commercial termsExplore green beans ↗For retail & serviceRoasted BeansSelected lots · finished by NATCHAExplore roasted beans ↗
Exotic by Fermentation - Rare by Nature.
accepted and separated by lot
through multiple controlled stages
inside the sealed fermentation tank
Precision before expression
A process designed around the cup.
NATCHA was refined through seven years of R&D before any lot was offered to the market. The work is directed toward aroma, texture, sweetness and an enduring finish—not a standardised recipe.
Every numbered lot receives its own selected yeast culture, temperature path and fermentation duration. The coffee is released only after its intended cup character has formed.
Discover each lot's cup profile
From ripe cherry to selected lot
Eight deliberate stages. One clear purpose.
A disciplined sequence protects the identity of the coffee while fermentation builds its distinctive sensory expression.
Cherry selection
Only ripe cherries measuring at least 21 °Bx are accepted and separated by lot.
Dry thermal fermentation
Each lot begins with NATCHA's controlled dry thermal-fermentation stage.
Rehydration
The dry-fermented coffee is rehydrated under controlled conditions.
Pulping
The rehydrated cherries are pulped before the sealed fermentation stage.
0% oxygen CM
Pulped coffee enters the sealed tank with the lot's selected culture.
Temperature direction
Multiple cold stages between 3 and 16 °C are monitored throughout fermentation.
Drying
The completed lot is dried under controlled conditions for stability and clarity.
Final selection
Gravity, colour and hand sorting refine the coffee before release.
Numbered NATCHA lots
Selected yeast cultures · no wine added · finished process 0% alcohol. NATCHA X is a separate Kweichow Moutai co-fermentation release and contains a small amount of alcohol from the Moutai itself.
One NATCHA coffee collection
Choose by cup character.
Compare every numbered lot together with SIDRA and NATCHA X. Each coffee keeps its own origin, processing route and disclosure while remaining visible in one primary collection.
Showing 10 of 10 NATCHA coffees
Rancabali
1,355 m aslLot 01
Cup profile
Shortbread, yellow peach, mixed berries, hawthorn, orange peel, milk chocolate, vanilla, caramel, honey, cloves, rosemary and a smooth buttery-cream body
- Fermentation culture
- White wine yeast
- Processing method
- CM with white wine yeast · no wine added · 0% alcohol
- Defining stage
- After 3–16 °C multi-stage fermentation · final 12 h
Mt. Halu
1,370 m aslLot 02
Cup profile
Strawberry cream, red fruit, cherry, yellow nectarine, Fuji apple, soft pear, chrysanthemum, nougat, caramel, almond biscotti and creamy lactic sweetness with a lingering finish
- Fermentation culture
- White wine yeast
- Processing method
- CM with white wine yeast · no wine added · 0% alcohol
- Defining stage
- After 3–16 °C multi-stage fermentation · final 8 h
Mt. Papandayan
1,360 m aslLot 03
Cup profile
Strawberry, raspberry, peach, bubblegum, red grapes, pink guava, rose, yogurt, Basque cheesecake, creamy lactic body and sparkling tartaric acidity
- Fermentation culture
- Red wine yeast
- Processing method
- CM with red wine yeast · no wine added · 0% alcohol
- Defining stage
- After 3–16 °C multi-stage fermentation · final 24 h
Mt. Tilu
1,440 m aslLot 04
Cup profile
Honeycomb, butterscotch, vanilla, milk chocolate, apple crumble, lavender, halva, coconut cream, peach jam, brown sugar and rich creamy texture
- Fermentation culture
- White wine yeast
- Processing method
- CM with white wine yeast · no wine added · 0% alcohol
- Defining stage
- After 3–16 °C multi-stage fermentation · final 12 h
Mt. Malabar
1,400 m aslLot 05
Cup profile
Vanilla wafers, peach, almond, strawberry, macadamia, lemon, mandarin orange, berries, rose, roselle, a clean cup and lively creamy lactic brightness
- Fermentation culture
- White wine yeast
- Processing method
- CM with white wine yeast · no wine added · 0% alcohol
- Defining stage
- After 3–16 °C multi-stage fermentation · final 12 h
Mt. Malabar
1,450 m aslLot 08
Cup profile
Watermelon candy, honeydew, strawberry, bubblegum, banana smoothie, pear cider, creme fraiche, an elegant creamy body and gentle lactic-malic acidity
- Fermentation culture
- Red wine yeast
- Processing method
- CM with red wine yeast · no wine added · 0% alcohol
- Defining stage
- After 3–16 °C multi-stage fermentation · final 10 h
Rancakalong
1,375 m aslLot 12
Cup profile
Almond, wafer, brown spice, cardamom, cinnamon, stewed apple, spiced pear, stone fruit, mangosteen and hawthorn
- Fermentation culture
- Red wine yeast
- Processing method
- CM with red wine yeast · no wine added · 0% alcohol
- Defining stage
- No Lactobacillus stage shown in the attached lot record
Mt. Patuha
1,385 m aslLot 14
Cup profile
Strawberry, purple grape, rose, brownie, fudge, milk chocolate, caramel, berry, glazed plum and rose syrup
- Fermentation culture
- Lactobacillus
- Processing method
- Thermal shock → sun dried → Lactobacillus · no wine added · 0% alcohol
- Defining stage
- 12 h Lactobacillus stage recorded
Sukanagara
1,400 m aslSIDRA
Cup profile
Black Tea · Jasmine · Blackcurrant
- Fermentation culture
- Natural followed by anaerobic fermentation
- Processing method
- Natural → anaerobic fermentation
- Defining stage
- Anaerobic fermentation follows the Natural process
Processing method disclosed
View Public Lot PassportLimited co-fermentation release
Current releaseNATCHA X Kweichow Moutai
Cup profile
Cup profile remains confidential for the current release.
- Fermentation culture
- Kweichow Moutai co-fermentation
- Processing method
- Dry thermal shock → rehydrate → pulp → CM
- Defining stage
- Kweichow Moutai is added during the final 12 hours as the co-fermentation exception
Exact recipe, ratios and stage parameters are company confidential. NATCHA X is not part of the general 0% alcohol statement.
View Public Lot Passport2026 green-bean collection · prices per kilogram
Green Bean Price List. Per kilogram.
Published prices apply to green beans only and are shown in Indonesian rupiah. Roasted-bean availability and pricing are provided by quotation.
SIDRA
Direct Farmer’s Coffee
NATCHA Lot 03
NATCHA Lot 04
NATCHA Lot 08
NATCHA Lot 01
NATCHA Lot 02
NATCHA Lot 05
NATCHA Lot 12
NATCHA Lot 14
Live quantity, crop detail, MOQ, lead time and sample route are confirmed for the actual lot.
Confirm availabilityOne lot identity · two buying routes
Choose the format for your market.
The coffee remains the same collection; the commercial format follows the buyer's intended use.
01 · Importers & roasters
Green Beans
Evaluate the lot, receive the roasting guidance shared with NATCHA buyers, and develop your own market expression.
Explore green-bean lots ↗02 · Retail, hospitality & giftingRoasted Beans
Discuss selected lots in NATCHA's finished roast interpretation for service, retail presentation or gifting.
Explore roasted-bean lots ↗Recorded 2026 lot references
From the highlands of West Java.
Growing elevations describe the recorded coffee locations, not mountain summit heights.
Origin and elevation are taken from NATCHA's controlled 2026 lot records. Commercial availability and current specifications are confirmed at enquiry.