Mt Halu, Carbonic Maceration

Praline, condensed milk & vanilla.

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From the fertile slopes of West Bandung's Gunung Halu, Natcha's Mt Halu coffee offers a creamy, composed expression of West Java's volcanic terroir. A 42-hour carbonic maceration followed by a lactobacillus finish shapes praline-like sweetness layered with condensed milk and vanilla. Silky and balanced, it's a cup of calm precision and gentle depth. While Rancabali from the neighbouring highlands bursts with fruit-forward vibrancy, Mt Halu reveals the quieter elegance of Natcha's craft, showing just how diverse and expressive these West Java experiements can be. 

--- Suggested Recipe ~~~ In: 21g Out: 50g Time: 29sec Temp: 93.5°C

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Downloadable Files 

My Halu Coffee Card (A6)

My Halu Origin Photo 1

My Halu Origin Photo 2

My Halu Origin Photo 3

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Produced by Natcha in the West Bandung region of West Java, this Indonesia offering from Five Senses showcases the evolving landscape of Indonesian coffee production. While the region is historically recognized for its distinct processing styles, this specific lot utilizes carbonic maceration, a technique that involves fermenting whole cherries in a carbon dioxide-rich environment to influence the final cup profile.

Carbonic maceration is often employed to heighten sweetness and manipulate acidity, moving away from traditional profiles toward more refined, dessert-like characteristics. In this instance, the coffee presents notes of praline, condensed milk, and vanilla. When evaluating such unique profiles, it is helpful to consult a flavor wheel to better categorize these nuanced, confectionary-leaning sensations. By applying modern processing methods to traditional West Javanese terroir, this coffee highlights the experimental spirit currently shaping the specialty industry in Indonesia.