• A stand-up pouch of TANAT China - Yunyun Nannan [Yeast Natural - Blue iris] tea, featuring a bright orange body with a large white label containing abstract geometric shapes in purple, yellow, blue, and brown.

Tanat

Tanat - China Yunyun Nannan Yeast Natural - Filter - 200g

Tanat - China Yunyun Nannan Yeast Natural - Filter - 200g

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Coffee Highlights:

  • Sweetness
  • Acidity
  • Body
  • Coffee bean icon on the orange background100% Arabica
  • Flame on the orange blob iconLight roast
  • Smiling face iconblueberry and violet
  • Plant icon on the orange blob backgroundMangshi, Dehong, Yunnan, China
  • Two hills with cloud icon1850 - 2050m a.s.l.
  • Specialty Coffee Association Rating IconSCA: 88/100*
  • Calendar icon on the orange blob background

The story:
Yunyun Nannan is grown in Mangshi, Dehong, in China's Yunnan province, at 1850 to 2050 m from Catimor. The yeast natural process uses inoculated yeast in an anaerobic tank, followed by slow drying on raised beds. Our partners at Tanat roast it light for a clean, expressive result that shows what Yunnan can do.

The taste:
Ripe blueberry hits first, then a floral violet layer and a sticky dried fig sweetness in the finish. Acidity is medium and the body feels silky, giving the fruit a smooth, polished texture. A distinctive cup from a region few drinkers know yet, expressive and surprisingly elegant, the kind of cup worth slowing down for.

The feeling:
Use a V60 or Chemex to keep the cup clear and let the violet show up. Treat it as a coffee for curious moments, when you want to taste something different from the usual Ethiopia and Colombia lineup. Pour it slowly and notice how the blueberry changes as the cup cools.

* SCA rating – coffee score given by the Specialty Coffee Association
Two men viewed from behind looking at shelves filled with orange Tanat bags of coffee beans and boxes in a retail store setting.

About the roastery

Tanat is a specialty coffee roastery from Paris, and its founder can back up the hype: Alexis Gagnaire is a former competitive barista who's podiumed at both the AeroPress Championship and the French Coffee Roasting Championship. The team travels to origin themselves, buying directly from farms and cooperatives they've known for years, and every batch gets roasted with the same care you'd expect from an atelier. No shortcuts, no pods, just clean, terroir-driven coffee.

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