Roasteries / Tanat Coffee
Tanat Coffee
Paris, France
Formerly known as Kawa, Tanat Coffee is a specialty roastery rooted in Paris with a mission of "excellence beyond taste." They source single-origin coffees directly from producers across Colombia, Panama, Bolivia, Ethiopia, China, and Brazil, roasting fresh in Paris with same-day dispatch. Their range spans everyday organic blends and long-standing house espressos to rare nano-lots and competition-grade Geisha — all traceable, passionately roasted, and available across three Paris cafés.
44
coffees
2
followers
France
base
Locations
Coffees
44 coffees
Pineapple, cherries, cranberry, pomegranate
Tanat's signature house blend, named after their roastery address on Rue d'Aubervilliers. Certified organic, combining Brazilian and Honduran coffees for a smooth espresso with round body, low acidity, and subtle sweetness. Caramel and hazelnut throughout. Score 83.
Caramel, hazelnut
An 8-year producer relationship captured in a cup. This Brazilian natural delivers a round, balanced profile with low acidity and comforting sweetness — caramel body, chocolate depth, and a delicate hazelnut finish. Reliable, smooth, and deeply approachable. Score 84.
Caramel, chocolate, hazelnut
Cardamom, citron, eucalyptus, passion fruit
Citrus, lemongrass, ginger, green tea
A natural Geisha from Las Margaritas in Colombia, fermented for 72 hours before drying. An expressive, perfumed cup with exotic cardamom spice, tropical fruit sweetness, lavender florals, and a hint of rum — a standout lot that pushes the limits of what Colombian specialty coffee can offer.
Cardamom, tropical fruits, lavender, rum
Apricot, raspberry, orange
Chocolate, praline, raisins
An ultra-rare Red Catuaí grown at just 60m above sea level under California sun by Frinj Coffee — coastal fog and northern latitude stand in for altitude. A yeast-washed micro-lot prized for its clarity and complexity.
Rare, clean, complex — grown at sea level
Candied lemon, strawberry, hibiscus, peach
A washed Geisha from Finca Sophia, grown by Kelly Hartmann, sibling lot to the estate’s natural GN51 Colibrí release.
Clean, floral, elegant
A powerhouse lot from Finca Zarza in Huila, grown by Jonathan Gasca. This exact coffee has twice been used by world champion barista Jack Simpson, including his 2025 World Championship-winning routine.
Bold, complex, competition-grade
Tropical fruits, raspberry milkshake, violet
Cherries, chocolate, plums
Lemon, white flowers, caramelized peach, black tea
Date, fig, pink grapefruit
Orange, pear, maple syrup
Grown on the prestigious Los Alpes farm in the Chiriquí highlands of Panama by Janson Coffee. A refined, silky-bodied Geisha with delicate lemon brightness, strawberry roundness, and green tea and rose complexity.
Lemon, strawberry, green tea, rose
The signature blend that defined the brand before its relaunch as Tanat. A multi-origin mix of Guatemala, Peru, and Honduras — Caturra, Mundo Novo, Typica, and Yellow Catuaí — processed both washed and natural. Balanced, rich, and versatile across espresso and filter. Score 83.
Chocolate, caramel
Dried apricot, citrus, jasmine
Orange candy, dried jasmine, lemonade, blood orange
Apricot, chamomile, strawberry, jasmine
Grown at 1,900m on the volcanic terroir of Los Pozos by Karin Dietrich, this is the exact natural Geisha lot that carried competitor Angie Molina to 6th place at the 2026 World Brewers Cup. An ultra-limited competition coffee.
Exceptional natural Geisha, competition lot
A third-generation grower at El Diviso, Nestor Lasso is now a Tanat staple. Cherries are float-sorted, hand-checked, oxidized for 24 hours, depulped, then anaerobically fermented for 72 hours before washing and sun-drying — a controlled process that yields a fruity, harmonious, warm cup.
Fruity, harmonious, warm
Grown above 1,750m at Finca El Diviso by Nestor Lasso, this rare lot showcases the Typica Mejorado variety through a precisely controlled anaerobic natural process — floral and red-fruited with exotic touches of blackberry, raspberry, black cherry, violet, and watermelon.
Blackberry, raspberry, black cherry, violet, watermelon
A certified organic Central American blend of Catuaí, Caturra, and Typica from highland Guatemala and Honduras. Clean and precise aromatic profile with a luscious, syrupy texture. Low acidity, intense dark chocolate character — built for espresso machines and automatic brewers. Score 82.
Dark chocolate
An organic Arabica–Robusta blend sourced from Guatemala, Honduras, India, and El Salvador. Full-bodied with a syrupy texture and low acidity — designed for automatic machines and moka pots. The Robusta adds intensity and crema to the dark chocolate profile. Score 81.
Dark chocolate
Citrus fruits, red currants, rhubarb
Cocoa, raspberry jam, cranberry
Jasmine, blackberry, orange, violet
Lemongrass, raspberry, hibiscus, blackberry
