Dry thermal shock
The selected coffee begins with NATCHA's controlled dry thermal stage.
The evolving co-fermentation series
NATCHA X.
This year: Kweichow Moutai.
A distinct co-fermentation release shaped through dry thermal shock, rehydration, pulping and controlled Carbonic Maceration with authentic Kweichow Moutai.
Cold programme3–16 °C
CM atmosphere0% oxygen
Moutai stageFinal 12 hours
Available formsGreen · Roasted · Freeze-Dried
This is not merely a flavour reference. Authentic Kweichow Moutai is introduced during the final 12 hours of the coffee's controlled fermentation programme.
The exact recipe, ratios and stage parameters remain company confidential. NATCHA X is the exception to the general 0% alcohol statement applied to numbered NATCHA lots.
Important disclosure
Kweichow Moutai is used in fermentation. No affiliation, sponsorship or endorsement is stated or implied. Residual alcohol must be confirmed by finished-product laboratory testing before destination-market labelling.
The public process record
Five disclosed stages.
One confidential programme.
The sequence is public; the working recipe and exact controls remain proprietary.
Rehydration
The cherries are rehydrated under controlled conditions before pulping.
Pulping
The rehydrated cherries are pulped before the sealed fermentation stage.
0% oxygen CM
The coffee enters a confidential multi-stage Carbonic Maceration programme at 3–16 °C.
Final 12 hours
Authentic Kweichow Moutai is added during the final 12 hours of fermentation.
One current release
Three ways to experience it.
Choose the format that matches the buyer, service and market.
01
For specialist roasters
Green Beans
Evaluate the current release through your own roasting programme.Enquire ↗02For connoisseurs and service
Roasted Beans
Discuss the finished NATCHA interpretation for service, retail or gifting.Enquire ↗03For life in motion
Freeze-Dried
Experience the completed coffee in a portable hot-water format.Enquire ↗This year: Moutai. Soon: a new expression.