Tanat Coffee

Honey Geisha 4135 from José Luttrell's Abu Coffee in Cañas Verdes: balance over showiness, with black tea, a denser raspberry note and bright orange zest. Floral without being perfumed. Scored 89.

Black tea, Raspberry, Orange zest

Natural Geisha 6265 from José Luttrell at Abu Coffee, grown above 1,550 metres for slow maturation; the natural process layers fermentation, fruit and florals into a juicy, particularly expressive cup. Scored 91.

From the village of Bombe in Bensa: ripe cherries are sorted, pulped and mechanically washed with no fermentation, then dried 12 days on African beds, turned hourly and shaded at midday. Clean, balanced acidity and refined florals. Scored 88.

Tamiru Tadesse's 74158 grown above 2,000 metres: clean and floral, white flowers giving way to peach and a lively grapefruit finish. Roasted for filter and espresso. Scored 88.

White flowers, Peach, Grapefruit

Selected by importer DIGS Project ("green sourcing for connoisseurs") from Tamiru Tadesse in Alo: a 72-hour natural fermentation with coffee mosto (fermented cherry juice) to intensify a complex cup. Scored 88.

Tamiru Tadesse's cherries ferment anaerobically for two days, then are pulped and slowly dried on African beds with part of the mucilage kept on. Another DIGS Project selection. Scored 88.

Tanat first brought Tamiru Tadesse's coffees to Europe in 2024. Hand-picked cherries ferment 96 hours in sealed tanks with mosto: complex, clear and fruit-driven. Scored 88.

From Alo Coffee's Sky Project in the village of Alo, Bensa, which seeks out higher altitudes where cooler nights slow cherry maturation so the fruit builds more sugar and a denser aromatic profile. Juicy ripe peach, then red grape. Scored 89.

Peach, Red grape

Alo removes the step modern washed coffees almost always include: ripe cherries are sorted, pulped and washed immediately with no tank fermentation, so variety and terroir speak with as little interference as possible. An airy, delicate cup. Scored 89.

From the Amar González family's Bambito Estate on the slopes of Volcán Barú, flanked by two national parks at 1,600-1,800 metres. An elegant washed Geisha with green tea, jasmine, lemon, apricot and a delicate almond. Scored 90.

Green tea, Jasmine, Apricot

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

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

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

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 Sidra from Granja La Esperanza's Potosí farm: structured winey acidity and generous sweetness, wild cherry, red plum and blackberry, a creamy body and a long chocolate finish. Scored 88.

Wild cherry, Red plum, Blackberry

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

Ratibor Hartmann's Chibor Geisha lot 97, loved for its precision: jasmine in the classic Panamanian style, then ripe juicy peach and a delicate pink guava. Bright and floral. Scored 91.

Jasmine, Peach, Pink guava

Dark chocolate, caramel

A Geisha from the Falda plot of the Lamastus family's Elida Estate, washed then dried extremely slowly in a controlled cold room (CRD) to protect the most fragile aromatics from the weather. Scored 90.

From plots at 2,200 metres: perfectly ripe cherries ferment 72 hours in sealed tanks, then dry slowly on African beds. Bright, juicy mandarin and star fruit, strawberry-blossom florals and a zesty pomelo finish. Scored 88.

Mandarin, Star fruit, Pomelo

At Elto Coffee fermentation is a lever for terroir, never a mask. This Elora lot ferments 72 hours in sealed tanks with selected "blood" yeast to steer it, then dries slowly. Scored 89.

For Elto Coffee's RF8 natural, cherries ferment in sealed bags submerged in a river before a slow dry that preserves the aromatics. Soft and sweet, with bright cherry and a delicate dried-rose florality. Scored 89.

Cherry, Dried rose

Elto Coffee is Eliyas Dukamo and Atiklit Dejene's project to raise the bar for Bensa. On this Hamasho lot, 96 hours of fermentation build a very intense but still legible cup. Scored 88.

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

A balanced, indulgent washed Bourbon from Finca Rosma in San Pedro Necta, a family farm founded by Alejandro Morales in 1963 and still run by the Morales family. Round and silky. Scored 87.

Milk chocolate, Pear, Plum

A delicate washed Geisha from the Morales family's Finca Rosma: jasmine and lemon with elegant acidity, softening into sweet apricot and an almond-milk silkiness. Scored 90.

Jasmine, Lemon, Apricot

A natural Geisha from Finca Sophia's Colibrí plot: bursting juiciness and a full body, lively acidity with red fruit and lime, bright bergamot and a black-tea finish. Scored 90.

Red fruits, Lime, Bergamot

From Finca Sophia's Estación plot, named after the neighbouring weather station. Remarkably pure: grapefruit and peach, jasmine and chamomile, and a long, bright finish. Scored 91.

Grapefruit, Peach, Jasmine

One of two washed Geisha lots Tanat won at the Finca Sophia auction, from the Colibrí and Poro plots. Soft citrus acidity and a pure expression of the variety. Scored 92; sold in 30g tins.

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

Grown on Gesha Village's Oma block; the anaerobic natural adds depth without hiding terroir. An airy opening of poppy florals, juicy blueberry and bright orange. Scored 89.

Poppy, Blueberry, Orange

Lot 26/E22 from Gesha Village's Surma block, an altitude terroir suited to slow ripening: bright, with exotic fruit and an elegant acidity. Scored 90.

An experimental Red Bourbon from Wilton Benitez's Granja Paraiso 92, roasted for espresso: controlled washed double fermentation pushes the aromatics while keeping the cup clean. Expressive violet, a dense cherry-liqueur note and dark chocolate. Scored 88.

Violet, Cherry liqueur, Dark chocolate

A washed Geisha microlot from La Esmeralda's Cañas Verdes farm: 96 hours of cold fermentation after pulping and nine days on raised beds. Very pure, with green tea, lemon, jasmine and honey. Scored 91.

Green tea, Lemon, Jasmine

Lino is not a variety but a lot-selection series in which La Esmeralda isolates specific plots. 6HC is a honey with carefully controlled drying, keeping complexity while building sweetness and depth. Scored 91.

Harvested on 5 March 2026 on the Tumaco plot of La Esmeralda's Cañas Verdes farm above 1,700 metres. "FC" means washed and cold-fermented, with drying in a controlled environment. Fruity and floral. Scored 91.

From Isaac Obua on the slopes of Mount Elgon, the extinct volcano straddling the Uganda-Kenya border: a trio of the region's signature varieties (Nyasaland, SL14 and SL28), roasted for espresso. Scored 86.

A reminder that Panama is not only Geisha: Jamison Savage's washed Caturra is direct and indulgent but balanced, with milk chocolate, a Kenya-like red plum brightness and hazelnut. Roasted for espresso. Scored 88.

Milk chocolate, Red plum, Hazelnut

Natural Geisha lot 115 from Hacienda Janson in Tizingal, fermented 72 hours for an intense but refined aromatic expression; soft and subtle in the cup. Scored 90.

Washed Geisha lot 121 from Hacienda Janson in the Volcán highlands, fermented 48 hours with mosto: expressive and pure, silky, with honeysuckle florals and a long apricot finish. Scored 90.

Honeysuckle, Apricot, Silky

A clean, bright Ethiopian from Lalesa kebele via Ephtah, a terroir known for intensely floral coffees; the yellow honey process adds a soft texture. Lemon zest, white tea and an almond sweetness. Scored 88.

Lemon zest, White tea, Almond

Natural Geisha lot 23109 from Graciano Cruz's Los Lajones, a largely forested property with coffee planted in its higher sectors. Cruz favours classic processing that lets the coffee speak rather than making it artificially spectacular. Scored 91.

A Geisha from Ezequiel Batista's Santa Teresa, transformed in Lost Origin's Panama City lab, founded by coffee people with a craft-brewing mindset who source cherries across Boquete and experiment with inoculated fermentations. Scored 90.

Lemon, spices

A funky co-ferment from Rodrigo Sanchez's Finca Monteblanco at 1,730 metres above Pitalito, a micro-farm famed for fermentation experiments. Cherries ferment with red-fruit nectar and yeast for an indulgent, fruit-loaded cup. Scored 87.

Strawberry, Red fruits

An AA lot from smallholders in the Nyeri highlands who deliver cherry to the Muthuaini station of the Mutheka Farmers Cooperative Society, where it is sorted, pulped and washed. Roasted for espresso. Scored 87.

A natural Geisha from Yao Dexian's The Nest Estate in the Yunnan mountains, a farm specialised in varieties like Geisha. Delicately floral with dried rose and black tea, jujube sweetness and brown sugar. Scored 90.

Dried rose, Black tea, Jujube

SL28 and SL34 from Ngacha Estate in the Kirinyaga highlands, a family farm since 1954 where second-generation Martin Muriuki experiments with post-harvest processing; the yellow honey keeps more mucilage sugars through drying, unusual for Kenya. Scored 88.

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

A natural Geisha from Santa Elena on the slopes of Cerro Piedra de Lino in the Boquete valley, owned since 2011 by Marco and Xenia Ameglio, whose farming history in Panama goes back generations. Scored 91.

A Tanat-exclusive Geisha from Finca Santa Elena, farmed by the Boquete family business Cafelino on volcanic slopes at 1,250-1,530 metres, given a 120-hour cold fermentation before washing. Scored 91.

Obata, a Timor Hybrid x Villa Sarchi selection still rare in specialty coffee, from Cafelino's Santa Elena farm, which hand-picks exclusively and prioritises biodiversity. Roasted for espresso. Scored 87.

Dark chocolate, apple

A Yunnan Catimor grown at 1,850-2,050 metres, fermented in anaerobic tanks with inoculated yeast and slow-dried on raised beds. Dried fig, violet and blueberry with dense sweetness and bright acidity, a sign of how far Yunnan has moved beyond simply "exotic" profiles. Scored 88.

Dried fig, Violet, Blueberry