Tanat Coffee

A nano-lot of only 30 kg from 900 trees, produced by Luis Marcelino at Aroma Nativo in Pitalito, Huila (harvest 2025). The Sidra — a cross of Red Bourbon and Typica — is processed through anaerobic cherry fermentation, then barrel-fermented with lactic bacteria before 22 days on African beds. Vibrant, refreshing, and herbally complex. Score 88.

Lemongrass, lime zest, eucalyptus

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

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

Lot 31 from the legendary Hartmann family farm in Panama's Chiriquí highlands. Washed processing highlights the Geisha variety's signature clarity: vibrant jasmine florals, juicy mandarin acidity, and a long honey-sweet finish. A benchmark Panama Geisha from one of the country's most respected producers.

Jasmine, mandarin, honey

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

From the Rodríguez family at Finca Las Alasitas in Caranavi, Bolivia (harvest 2025). Cool climate and high elevation slow cherry maturation and deepen sugar development. The cup is elegant and delicate — green tea clarity, vibrant citrus brightness, and a tropical guava finish. Score 88.

Green tea, citrus, guava

The Kenyan SL-28 variety grown at altitude in Caranavi by the Rodríguez family. Honey processing preserves the pulp during drying, enhancing natural sweetness and building a creamy, silky texture with deep aromatic complexity. Indulgent and remarkably balanced. Score 87.

Dried fruits, macadamia, milk chocolate

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

From the Xiding Washing Station in Menghai County, Yunnan — a showcase of China's quality evolution. A double anaerobic fermentation (72 h, with pH-controlled alternating dry-wet phases) followed by 7-day slow drying under shade nets. The result is funky and intense: syrupy citrus, blueberry liqueur depth, and a milk chocolate finish. Score 87.

Citrus, blueberry liqueur, milk chocolate