Espresso (Natcha Lot #3)

When you think of great coffee origins, Indonesia isn’t one that quickly comes to mind. However, Natanael Charis, the producer at Natcha, has created a new process that really allows his coffees to stand out.

This coffee from Offshoot has been a fan favorite at public cuppings around Melbourne, most notably the ones run by Slurps Up. I tried it for the first time at a First Love Coffee private cupping and was blown away.

I’ll preface by saying that I’m guilty of being biased toward clean, washed coffees that are light and have no flaws. That’s mainly the reason I chose this filter-roasted coffee for our espresso selection. While it's still great as a filter, it’s better as an espresso.

The flavor notes of strawberry yogurt, grape soda, and rose hip are spot on, and personally, it reminded me of the strawberry cream-flavored Chupa Chups I used to get from my mum as a child.

As an espresso, it’s bright, so expressive, and genuinely one of the best I’ve had in a while.

When dialed in, my recipe was 17.5g in, 45g out, in 19 seconds.

While the roaster's recommendation was with a 20g VST basket, updosing to 21g, 52g out, in 18-22 seconds.

Try it with milk too; it’s insane.

If you prefer getting an espresso roast for this coffee, Offshoot is roasting exclusively for the newly opened Foremost Coffee located at 312 St Kilda Rd, Melbourne.

This coffee is unique.

It’s consistently adored by the coffee people of Melbourne, it’s roasted well by Offshoot, run by amazing people who support the industry, and it’s a coffee that might put Indonesia on the map for many people like me.

Roaster’s Remarks

Taste: Strawberry Yoghurt, Rose Syrup, Grape Soda
Country: Indonesia
Region: Papandayan, West Java
Process: CM-Semi washed
Variety: Ateng Super, Linnea S, Cattura
Elevation: 1350-1450 MASL

Natcha is a cutting-edge processing company from West Java. They have a great track record of excellence including winning #05 in Cup of Excellent.
Lot 03, a collection of coffee from nearby farmers, undergoes processing with the Semi Washed CM method using Champagne Yeast and lactic acid for a period of three days, which contributes to the development of highly intricate and distinctive flavours. Imagine sipping this coffee and being transported back to childhood memories with notes reminiscent of strawberry yogurt, rose syrup, and grape soda, evoking a nostalgic symphony of flavours.