Indonesia Prau Typica Mosto Natural

Indonesia Prau Typica Mosto Natural

Region: Prau

Altitude: 1300 MASL

Producer: Reza Nurullah

Process: Experimental Mosto natural

Variety: Typica

Taste Profile: Coffee Blossom, Guava, Mastic

About this specialty Coffee

PRAU Typica Mosto presents not just a coffee. It shows the interesting facts about the farm where it’s produced and process which gives the natural brightness and cleanness flavor in the cup.

This coffee crafted on a Mount of PRAU where clouds drift low and volcanic earth located in Indonesia. This place known not for speed or scale, but for quiet innovation rooted in tradition. The soil gives the coffee to grow at its own unhurried pace.

Planted with the Typica variety, these trees produce heavier bodied profiles are more typical. Harvested by hand at peak ripeness, the cherries begin a bold journey through the Mosto Natural process.

Our favorite producer, Reza Nurullah discovered a unique process (Mosto Natural) to bring out natural flavors into the cup. Instead of fermenting with water, the coffee is sealed with its own fresh cherry juice which called MOSTO allowing native yeasts to guide fermentation naturally. Overtime, the sugars deepen, acidity softens, and the coffee absorbs layers of fruit complexity without losing its structure. The cherries are then slowly dried in the cool mountain air, preserving clarity while enhancing sweetness.

In the cup, PRAU Typica Mosto Natural tells a unique story of ripe tropical fruits, red berries, and floral aromatics, mouthfeels in a silky body with a low acidity, the brightness of sweetness with wine-like finish.

This coffee is more than a process: it’s created a conversation between nature and intention in the cup which gives unfolding one sip at a time.