Introduction
July’s Special Reserve is a bit of controlled chaos in a cup. Indonesia Natcha Typica CM Lot #3 grows at more than 1350 metres above sea level on Mount Papandayan’s volcanic shoulders, soaking up cool mists by morning and sun-splashed warmth by afternoon. Once picked, the cherries dive straight into Natanael Charis’s fermentation playground. A thermal-shock sauna sets the stage, then a 72-hour carbonic-maceration soak with red-wine yeast and lactobacillus coaxes out layer upon layer of flavour. The result lands in your mug tasting of strawberry yoghurt, watermelon, baked chocolate and panela, with just enough tropical fizz to keep you guessing. It is here for a limited window, so catch it while you can.
Explore the Release
| Producer / Farm | Natanael Charis · Natcha Coffee |
| Process | Thermal Shock → 72 h Carbonic Maceration with red-wine yeast and lactobacillus |
| Variety | Typica |
| Elevation | 1350 MASL |
| Region | Mount Papandayan, West Java |
| Country | Indonesia |
How’s it taste?
The headline reads strawberry yoghurt, watermelon, baked chocolate, panela. Look a little closer and you will also find raspberry cordial, a flash of banana lolly, green-grape acidity and a bittersweet cocoa finish that lingers. Texture is creamy yet buoyant, acidity is playful rather than sharp and the aftertaste hangs on with gentle spice. Every sip feels as if fruit salad has crashed into a chocolate fountain, then decided to stay for dessert.
How to Brew
To fully unlock the unique characteristics of these Special Reserve coffees, we recommend trying these brewing methods:
- Pour Over (V60, Chemex)
- Aeropress
- Moccamaster
Each method reveals different layers of flavour, ensuring a memorable cup every time. For more brewing tips, check out our Brewing Guide.
Recipe
|
Weight |
Yield |
Temperature |
Extraction Time |
Ratio |
|
20g |
300g |
94℃ |
2:45 Min |
1 : 15 |
The Visionary Behind the Coffee
Back in 2015, Natanael Charis rescued an early pick by spreading cherries on a blistering patio. Panic became curiosity when aromas of raspberry and blackcurrant drifted through the haze. That accident morphed into a decade-long chase for flavour, resulting in Natcha Coffee’s temperature-controlled drying domes, precision CM chambers and colour sorters that would not look out of place in a winery. His mantra is simple: treat coffee like fine fruit, respect the science and give farmers a fair cut. Indonesia’s specialty scene has been louder ever since.
Inside the Process
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Selective picking – only highest-Brix (sugar content) red cherries reach the basket.
-
Dry thermal shock – six hours at 65 °C concentrate sugars and shrink the fruit into miniature flavour grenades.
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Rehydration soak – a gentle mist resets moisture, sparking floral aromatics.
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Vanilla-style curing – parchment rests for twenty-four hours, letting sugars settle into a custardy sweetness.
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Carbonic maceration – seventy-two hours of fermentation with red-wine yeast and lactobacillus, CO₂ pulsed every three hours for steady microbial activity.
-
Graduated drying – cherries drop to thirty-eight percent, are wet-hulled, then creep toward export stability over several slow days.
Every step stacks flavour without stripping Papandayan’s volcanic fingerprint. The final green bean carries tropical fruit, creamy lactic notes and polished structure straight into the roaster.
Region
Mount Papandayan is no ordinary backdrop. The dormant volcano layers ash-rich soils with minerals, while shifting mists temper the sun and extend cherry maturation. Shade trees keep humidity balanced, and cool nights lock in acids that translate into bright fruit in the cup. Farmers still pick by hand, selecting only burgundy cherries, then deliver them to Natcha’s facility where science takes the reins. Fair-trade premiums flow back into local roads, schools and nursery programs, ensuring the mountain’s communities grow alongside its coffee.
Natcha Typica CM Lot #3 is a playful collision of Papandayan terroir and meticulous fermentation. It will not stick around for long, so secure a bag, dial it in and taste how West Java rewrites Typica with a wink and a splash of red-wine yeast. Wholesale partners can slide over to our dedicated page, everyone else should keep an eye on Ordermentum or the link above and pounce when the curtain rises.
For those interested in establishing a wholesale coffee partnership, head to our wholesale page and fill out the contact form. If you're a venue looking to purchase casually or feature us as a guest roaster, visit Ordermentum to connect and view our price list.
