• A stand-up pouch of TANAT Colombie El Rincon whole bean coffee in terracotta orange packaging with a white label featuring diagonal stripes.

Tanat

Tanat - Colombia El Rincon Anaerobic Natural - Filter - 200g

Tanat - Colombia El Rincon Anaerobic 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 iconmint and green tea
  • Plant icon on the orange blob backgroundSanta María, Huila, Colombia
  • Two hills with cloud icon1700m a.s.l.
  • Specialty Coffee Association Rating IconSCA: 88/100*
  • Calendar icon on the orange blob background

The story:
El Rincon is grown by Diego Horta at Finca El Rincón in Santa María, Huila, Colombia, at around 1700 m, a farm he inherited from his parents. The Colombia variety goes through a 160 hour anaerobic natural fermentation in sealed bags. Our partners at Tanat roast it light to keep the fermentation clear and clean.

The taste:
Sweet acacia honey leads, with a fresh mint lift in the middle and a soft green tea finish. Acidity and body both sit at medium, so the cup stays balanced even with such a long fermentation behind it. The result tastes clean, sweet and herbal, far more refined than many anaerobic lots.

The feeling:
Go for an AeroPress or a V60 and keep the recipe simple, letting the honey and mint do the talking. A fresh, cheerful coffee for a bright spring morning, the one you pour for friends who say they don't like fruity coffee. Easy to enjoy, hard to forget, and rewarding as it 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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