Ozonite Natural

REGION : Rejang Lebong, Bengkulu

PROCESS : Ozonited Anaerob Natural

PRODUCER : Mantesa Family

ALTITUDE : 1300 MASL

VARIETY : Ateng & Sigararutang

TASTING NOTES : Cherry, Wild Berries, Citrus acidity.

 

The Profile

Deep in the highlands of Bengkulu, a quiet revolution is taking place. While traditional processing relies on the unpredictable elements of nature, the creators of Mantesa Ozonite Natural decided to control destiny.

They brought high-tech precision to the jungle. Using large, airtight stainless-steel tanks, they introduced the Ozonite technique. By injecting ozone gas into the tanks, they sterilized the environment, stripping away unwanted bacteria to create a blank canvas for flavor. Then, they locked the doors.

For 84 hours, the beans rested in the dark, undergoing anaerobic fermentation. In this oxygen-free environment, the sugars broke down slowly, intensifying into something rare.

The result is a coffee that defies expectation. It is a bean that carries the weight of a syrupy body but the lightness of fresh fruit. It offers a bouquet of Mirabelle Plum, Kiwi, and Golden Raisin, balanced by the zest of Orange and the depth of Grape. It is clean, intense, and profoundly sweet—a modern masterpiece from Indonesian soil.

Tasting Experience

Aroma: High-toned floral aromatics.

Palate: Layers of ripe cherries, wild berries and juicy citrus fruit

Texture: A silky, medium-to-light body with a syrup-like refinement.

Finish: Clean and expressive, with a lingering natural sweetness.

Best Brewing Methods

To capture the delicate floral notes and the nuanced fruit layers, we recommend:

Pour Over (V60/Chemex): The best way to highlight the clarity and “deep purple” of the cherries and berries notes.