$35.00

Indonesia Natcha CM Lot #3 Rare

Name: Indonesia Natcha CM Lot #3 Rare
Brand: Blackboard Coffee Roasters
SKU: LR_NATCHA_200g
Price: 35.00 AUD
Availability: InStock

Strawberry Yogurt - Watermelon - Baked Chocolate - Panela

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.

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.

Pickup available at 2B/12 Hampton Rd

Usually ready in 24 hours

Filter Coffee Suitable For:

Pour Over

Aeropress

Moccamaster

Cold Brew

Coffee & Farm Information

Farmer: Natcha Coffee Process
Region: Papandayan, West Java
Altitude: 1350 - 1450 MASL
Coffee Varietal: Typica
Coffee Processing Method: Carbonic Maceration - Red Wine Yeast 72hrs

Filter Coffee Brew Guide:

Ratio: 1:15
Dose: 15g
Yield: 225ml
Water Temperature: 94°C
Brew Time: 2:45 min

Check Out The Farm

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.

Coffee Processing Method:

This lot from Papandayan goes through one of the most fascinating processing journeys we have seen. To build out those wild, creamy fruit flavours, the farming team starts with only the absolute sweetest cherries. They use a quick burst of heat to concentrate the natural sugars, followed by a gentle rehydration mist that really makes the floral notes pop. The coffee then rests for a full day, letting all that sweetness settle into a rich, custard-like profile.

From there, things get really interesting. The coffee enters a three-day fermentation using red-wine yeast and lactobacillus in a sealed, oxygen-free tank. It is a highly technical approach, but the result is beautifully simple. A slow, careful drying phase locks in those massive tropical notes while still letting the region's volcanic roots shine through. It is a wildly complex coffee that drinks with incredible structure and clarity.

a real commitment for

good coffee

We're stoked to be a part of your daily ritual, that's why we do everything we can to provide the goods in your cup. Always fresh, always delicious. Quality first, always.