Indonesia Natcha CM Lot #3 Rare

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.

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

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.