Rancabali, Carbonic Maceration

How we know

Each field is what the roaster published — shown with the verbatim source text.

• Origin: Rancabali

  “Natcha’s Rancabali coffee”

• Region: South Bandung highlands

  “High in the misty South Bandung highlands, Natcha’s Rancabali coffee channels the cool volcanic energy of Mount Patuha”

• Process: Carbonic Maceration

  “Through a precise carbonic maceration and lactobacillus fermentation”

• Altitude: 1350–1350 masl

  “1350 MASL”