Roaster's Pick - Single Origin Filter Coffee

Mt Pangrango’s volcanic flank, 1350m up, hosts Natcha’s Sigararutang, S795, and Ateng Super cherries. A thermal shock, then 36‑hour red‑wine carbonic maceration, draws depth. The cup opens with orange and mango, slips into ripe peach, settling on silky chocolate, long and sweet.

Each month, our roaster selects a standout coffee for filter brewing - one that’s captured their attention for its exceptional quality and unique flavour profile. These coffees embody everything we love about specialty coffee, highlighting the care and craft behind every bean.

With more than 15 years in the field, Natcha Coffee has become known for its focus on research, innovation, and quality. Based in the highlands of West Java, Indonesia, the team works on developing new processing methods like carbonic maceration with wine yeast to bring out the full expression of every coffee they produce.

Led by Natanael Charis, Natcha collaborates with growers and roasters around the world, sharing knowledge and pushing coffee forward through experimentation and education. Their goal is simple: to keep learning, refining, and producing coffees that show how science and craft can work together to create something remarkable.

• Ratio: 1:15
• Dose: 15g
• Yield: 225ml
• Water Temperature: 95°C
• Brew Time: 2:30 min