Cherry selection
Only cherries measuring 21–23 °Bx are accepted for processing and kept separated by lot.
The NATCHA processing mind
Fermentation,
made deliberate.
NATCHA’s core expertise is controlled carbonic maceration with selected wine yeast - developed as a repeatable processing tool for distinctive lot objectives.
CM vessel configurationSelected wine yeast · temperature and CO₂ control
Fermentation becomes commercially useful when creative development is matched by documentation, separation and disciplined handling.
NATCHA selects a process path for each lot, then manages the variables that materially shape it: cherry condition, time, temperature, yeast, carbon dioxide, drying and sorting.
Exact parameters vary by lot. The current specification gives buyers the confirmed information needed to evaluate each available coffee.
Representative workflow
From cherry to release.
The sequence below describes the established NATCHA process framework. Individual lots may use different durations or selected stages.
Thermal shock
A controlled 65°C stage runs for about six hours where the lot protocol requires it.
Rehydration
Water prepares the coffee for pulping and the selected fermentation path.
Pulping
Skin and pulp are removed before controlled fermentation.
CM with wine yeast
Carbonic maceration generally runs 36-72 hours with selected wine yeast.
Temperature & CO₂
The environment is managed at 3-16°C with controlled CO₂.
Drying & hulling
Coffee is dried toward 12-13% moisture, then wet hulled.
Sorting & release
Gravity, colour and hand selection prepare the lot for evaluation.
Vocabulary follows the SCA Coffee Taster's Flavor Wheel and WCR Sensory Lexicon. Original NATCHA reference layout.
From process to product
One discipline. Three distinct expressions.
The processing foundation continues through Exotic & Rare NATCHA Lots, Brew Archive and Divinum. The catalogue keeps their roles clear without repeating the complete product story here.
Buyer assurance
What belongs in a serious lot discussion.
Current specification
Confirmed origin, altitude, process and sensory information for the offered lot.
Evaluation sample
A sample route suited to the format and the buyer’s intended application.
Commercial scope
Quantity, packaging, timing and documentation agreed against current availability.