{"title":"TANAT Coffee Roasters (Formerly KAWA)","description":"","products":[{"product_id":"tanat-colombia-nestor-lasso-estate-1","title":"TANAT - Colombia, Nestor Lasso [Estate Washed]","description":"\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eA standout name at Tanat, Nestor Lasso is helping shape the future of Colombian coffee.\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eThis lot brings together cherries from smallholders across Huila, hand-selected by Nestor for their quality. His refined fermentation techniques deliver a cup that’s rich, fruit-forward, and beautifully balanced. Best served as an espresso.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eSCA Cup Score - \u003cstrong\u003e87\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eNotes: Hazelnut, Dried Apricot, Peach\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":55585077395830,"sku":"TANAT-NESTOR-ESTATE-200","price":12.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_NESTORLASSOESTATE1WASHED_800.webp?v=1746180494"},{"product_id":"tanat-colombia-nestor-lasso-yellow-papayo","title":"TANAT - Colombia, Nestor Lasso [Yellow Papayo]","description":"\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cmeta charset=\"utf-8\"\u003eNow a central figure at Tanat, Nestor Lasso continues to push boundaries through precision fermentation and deep craft.\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eThis Yellow Papayo, its name coming from the fruit resembling the Papaya fruit, is a bold expression of his style—clear, elegant, and unmistakably funky. Expect vibrant fruit, layered sweetness, and a warmth that lingers. Drink freely; this one doesn’t hold back.\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eNotes: Pineapple, Strawberry Jam, Mango\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eSCA Cup Score - \u003cstrong\u003e88\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":55585087422838,"sku":"TANAT-NESTOR-YELLOW-200","price":17.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_YELLOWPAPAYO.webp?v=1746180922"},{"product_id":"tanat-ethiopia-hamasho-kebina-andan-natural","title":"TANAT - Ethiopia, Hamasho Kebina Andan [Natural]","description":"\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cmeta charset=\"utf-8\"\u003eA refined expression from the highlands of Sidamo. Grown from heirloom varieties and produced by the Adnan Cooperative, this lot captures the essence of Ethiopia’s most iconic terroir. Bright and floral, with notes of bergamot, honey, and dried apricot. Clean, luminous, and unmistakably Sidamo.\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e \u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003eNotes: Jasmine, Rose, Bonbon Citron\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003eSCA Cup Score - \u003cstrong\u003e88\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":55585100202358,"sku":"TANAT-KEBINA-200","price":14.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_HAMASHO.webp?v=1746181204"},{"product_id":"tanat-kenta-kii-ab","title":"TANAT - Kenya, Kii [AB]","description":"\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eFour years in, and this co-op continues to deliver. True to Kenya’s vibrant terroir, this lot is all about clarity and energy—juicy blackcurrant leads, lifted by orange zest and a touch of dried fruit. Bright acidity meets delicate sweetness in a beautifully balanced cup.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eNotes: Dried Fruit, Blackcurrant, Orange\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eSCA Cup Score - \u003cstrong\u003e87\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":55585118486902,"sku":"TANAT-KENYA-KII-AB-200","price":11.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_KIIAB_800.webp?v=1746181779"},{"product_id":"tanat-colombia-aristobulo-rayo-washed-gesha","title":"TANAT - Colombia, Aristobulo Rayo [Washed Gesha]","description":"\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eNow in his second year with Tanat, Aristobulo Rayo brings a washed Geisha that speaks in soft tones and fine detail. Expect honeyed sweetness, apricot clarity, and a lift of orange blossom on the finish. A floral, fruit-laced cup rooted in the heart of Tolima.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eNotes: Honey, Orange Blossom, Apricot\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eSCA Cup Score - \u003cstrong\u003e89\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":55585126285686,"sku":"TANAT-ARISOBULO-GESHA-200","price":18.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_ARISTOBULORAYO.webp?v=1746182158"},{"product_id":"tanat-colombia-carlos-vergara-chiroso-magic","title":"TANAT - Colombia, Carlos Vergara [Chiroso Magic]","description":"\u003cp data-start=\"110\" data-end=\"376\" class=\"\"\u003e\u003cstrong data-start=\"110\" data-end=\"139\"\u003eChiroso by Carlos Vergara\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"110\" data-end=\"376\" class=\"\"\u003e\u003cbr data-start=\"139\" data-end=\"142\"\u003eGrown on the Santa Elena farm, this washed Chiroso undergoes a thermal shock process, unlocking a refined cup profile. Expect delicate notes of vanilla, raspberry, and violet—an elegant expression of innovative Colombian processing.\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eNotes: Vanilla, Raspberry, Violet\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eSCA Cup Score - \u003cstrong\u003e87\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":55596512313718,"sku":"TANAT-CARLOS-CHIROSO-200","price":12.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_CHIROSOMAGIC.png?v=1746437383"},{"product_id":"tanat-indonesia-frinsa-estate-honey-lacto-3","title":"TANAT - Indonesia, Frinsa Estate [Honey Lacto #3]","description":"\u003cp data-start=\"110\" data-end=\"376\" class=\"\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-start=\"77\" data-end=\"111\"\u003eIndonesian Honey Lactobacillus\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"110\" data-end=\"376\" class=\"\"\u003eRooted in volcanic soil and shaped by a honey lactobacillus process, this Indonesian lot delivers layered complexity. Creamy sweetness defines the cup, with a richness that speaks to both tradition and innovation—an intriguing take on Indonesian terroir.\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eNotes: Cherry, Chocolate, Strawberry\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eSCA Cup Score - \u003cstrong\u003e87\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":55596559106422,"sku":"TANAT-FRINSA-HONEY-200","price":12.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_FRINSALACTO.webp?v=1746438137"},{"product_id":"tanat-ecuador-hacienda-la-papaya-sidra-anaerobic","title":"TANAT - Ecuador, Hacienda La Papaya [Sidra Anaerobic]","description":"\u003cp class=\"\" data-end=\"376\" data-start=\"110\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eHacienda La Papaya – Sidra Anaerobic\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"376\" data-start=\"110\"\u003eSourced from the esteemed Hacienda La Papaya in Ecuador's Loja region, this Sidra variety undergoes a meticulous anaerobic fermentation process lasting 120 hours. Cultivated at elevations between 2,000 and 2,100 metres above sea level, the coffee benefits from the region's unique microclimate, enhancing its complex flavour profile. The result is a vibrant cup featuring notes of mandarin, dates, and citrus fruit, offering a harmonious balance of sweetness and acidity.\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: Mandarin, Dates, Citrus Fruit\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003eSCA Cup Score - \u003cstrong\u003e88\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"Standard - 0-6 Weeks off Roast","offer_id":55713982054774,"sku":"TANAT-PAPAYA-SIDRA(ANAEROBIC)-200","price":16.95,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast","offer_id":55713982087542,"sku":"TANAT-PAPAYA-SIDRA-200-REST","price":16.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_PA2PAYASIDRA.webp?v=1748682573"},{"product_id":"tanat-ecuador-hacienda-la-papaya-typica-washed","title":"TANAT - Ecuador, Hacienda La Papaya [Typica Washed]","description":"\u003cp data-start=\"110\" data-end=\"376\" class=\"\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eHacienda La Papaya – Typica Washed\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"110\" data-end=\"376\" class=\"\"\u003eSourced from the Hacienda La Papaya Estate in Ecuador's Loja region, this Typica variety undergoes a washed process. Cultivated at elevations around 2,000 metres above sea level, the coffee benefits from the region's unique microclimate, enhancing its complex flavour profile and bringing out the terroir within this Ecuadorian Typica. The result is a vibrant cup featuring notes of lemon, green tea, and orange, offering a harmonious balance of sweetness and acidity.\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: Lemon, Green Tea, Orange\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eSCA Cup Score - \u003cstrong\u003e87\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":55714002207094,"sku":"TANAT-PAPAYA-TYPICA-200","price":14.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_HLPTypicaWashed15.webp?v=1748683101"},{"product_id":"tanat-colombia-rigo-cuellar-pacamara-honey","title":"TANAT - Colombia , Rigo Cuellar [Pacamara Honey]","description":"\u003cp class=\"\" data-end=\"376\" data-start=\"110\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eRigo Cuellar – Pacamara Honey\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"376\" data-start=\"110\"\u003eSourced from the sun-drenched mountains of Huila, Colombia, this Pacamara variety is cultivated by producer Rigoberto Cuellar. The honey processing method imparts a vibrant cup profile, where juicy grapefruit notes meet the vivacity of raspberry, all wrapped in a cocoa sweetness. This full-bodied and expressive coffee reflects the rigorous and passionate expertise of its producer.\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: Raspberry, Cocoa, Grapefruit\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003eSCA Cup Score - \u003cstrong\u003e87\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":55714007482742,"sku":"TANAT-RIGO-PACAMARA-200","price":12.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_rigobertocuellar.webp?v=1748683346"},{"product_id":"tanat-colombia-cgle-las-margaritas-sidra-washed-hybrid","title":"TANAT - Colombia ,cGLE Las Margaritas [Sidra, Washed Hybrid]","description":"\u003cp data-start=\"110\" data-end=\"376\" class=\"\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eRigo Cuellar – Pacamara Honey\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"110\" data-end=\"376\" class=\"\"\u003eSourced from the sun-drenched mountains of Huila, Colombia, this Pacamara variety is cultivated by producer Rigoberto Cuellar. The honey processing method imparts a vibrant cup profile, where juicy grapefruit notes meet the vivacity of raspberry, all wrapped in a cocoa sweetness. This full-bodied and expressive coffee reflects the rigorous and passionate expertise of its producer.\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: Vanilla, Mandarin, Dates\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eSCA Cup Score - \u003cstrong\u003e88\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":55714014003574,"sku":"TANAT-cGLE-SIDRA-200","price":19.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_SIDRACGLEWASHED_800.webp?v=1748683703"},{"product_id":"tanat-finca-milan-coconut-process","title":"TANAT - Finca Milan [Coconut Process]","description":"\u003cp data-start=\"227\" data-end=\"366\"\u003e\u003cstrong data-start=\"227\" data-end=\"267\"\u003eA Harmonious Cup – Coconut \u0026amp; Vanilla\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"267\" data-end=\"270\"\u003eA beautifully balanced coffee with soft notes of \u003cstrong data-start=\"319\" data-end=\"330\"\u003ecoconut\u003c\/strong\u003e and \u003cstrong data-start=\"335\" data-end=\"346\"\u003evanilla\u003c\/strong\u003e—a guaranteed treat.\u003c\/p\u003e\n\u003cp data-start=\"368\" data-end=\"710\"\u003eNestled in the lush hills of \u003cstrong data-start=\"397\" data-end=\"410\"\u003eRisaralda\u003c\/strong\u003e, at the heart of Colombia’s coffee-growing region, \u003cstrong data-start=\"462\" data-end=\"477\"\u003eFinca Milán\u003c\/strong\u003e represents a harmony of agricultural tradition, thoughtful innovation, and deep respect for nature. Grown at elevations between \u003cstrong data-start=\"606\" data-end=\"632\"\u003e1,400 and 1,800 meters\u003c\/strong\u003e, the coffees produced here develop \u003cstrong data-start=\"668\" data-end=\"709\"\u003erefined and complex aromatic profiles\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"712\" data-end=\"1027\"\u003eTANAT is proud to work with a farm that is committed to \u003cstrong data-start=\"768\" data-end=\"786\"\u003esustainability\u003c\/strong\u003e, emphasizing responsible farming practices, biodiversity protection, and continuous quality improvement. Finca Milán is also a collaborative hub—bringing together coffee experts from across the globe in pursuit of innovation and excellence.\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThis is a high-intervention process, and the results are intentionally wild. Finca Milan uses a method known as \u003c\/span\u003e\u003cstrong data-end=\"824\" data-start=\"811\"\u003eculturing\u003c\/strong\u003e\u003cspan\u003e – similar to the way yogurt is made – where a starter culture of beneficial microorganisms is combined with local fruit and botanicals. In this case: freshly harvested cherries were fermented with coconut and culture in sealed tanks for 144 hours. Key metrics like pH, temperature, and sugar levels were monitored throughout. Post-fermentation, the coffee was carefully washed and dried over 30 days using a mix of sun and mechanical methods.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: Coconut, Vanilla, Silky Body\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eSCA Cup Score - \u003cstrong\u003e87\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":55981037355382,"sku":"TANAT-MILAN-COCONUT-200","price":16.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_NIU-1.webp?v=1753283921"},{"product_id":"tanat-ecuador-hacienda-la-papaya-typica-natural","title":"TANAT - Ecuador, Hacienda La Papaya [Typica Natural]","description":"\u003cp data-end=\"334\" data-start=\"135\"\u003e\u003cstrong data-end=\"184\" data-start=\"135\"\u003eTypica Mejorado – Hacienda La Papaya, Ecuador\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"187\" data-start=\"184\"\u003eImmerse yourself in the \u003cstrong data-end=\"232\" data-start=\"211\"\u003evibrant freshness\u003c\/strong\u003e of this Ecuadorian \u003cstrong data-end=\"271\" data-start=\"252\"\u003eTypica Mejorado\u003c\/strong\u003e, naturally processed to reflect the \u003cstrong data-end=\"333\" data-start=\"308\"\u003epurity of its terroir\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-end=\"437\" data-start=\"336\"\u003eIn the cup, it delivers a \u003cstrong data-end=\"391\" data-start=\"362\"\u003efruity, indulgent profile\u003c\/strong\u003e with a \u003cstrong data-end=\"413\" data-start=\"399\"\u003esilky body\u003c\/strong\u003e—elegant and expressive.\u003c\/p\u003e\n\u003cp data-end=\"768\" data-start=\"439\"\u003e\u003cstrong data-end=\"467\" data-start=\"439\"\u003eAbout Hacienda La Papaya\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"470\" data-start=\"467\"\u003ePerched in the hills above \u003cstrong data-end=\"509\" data-start=\"497\"\u003eSaraguro\u003c\/strong\u003e, in the \u003cstrong data-end=\"535\" data-start=\"518\"\u003eLoja province\u003c\/strong\u003e of southern Ecuador, \u003cstrong data-end=\"579\" data-start=\"557\"\u003eHacienda La Papaya\u003c\/strong\u003e is known for its innovation, precision, and uncompromising pursuit of quality. Led by agronomist \u003cstrong data-end=\"690\" data-start=\"677\"\u003eJuan Peña\u003c\/strong\u003e, the farm brings together \u003cstrong data-end=\"737\" data-start=\"717\"\u003escientific rigor\u003c\/strong\u003e and a deep respect for nature.\u003c\/p\u003e\n\u003cp data-end=\"1007\" data-start=\"770\"\u003eTANAT sources from Hacienda La Papaya for its consistently exceptional quality. The farm has become a benchmark in Ecuadorian coffee—\u003cstrong data-end=\"954\" data-start=\"903\"\u003eregularly awarded in international competitions\u003c\/strong\u003e and recognised by leading roasters around the world.\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: Guava, Fig, Dates\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eSCA Cup Score - \u003cstrong\u003e87\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":55981063307638,"sku":"TANAT-PAPAYA-TYPICA[NATURAL]-200","price":14.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_PapayaTypicaNat-1.webp?v=1753284355"},{"product_id":"tanat-kenya-inoi-ndimi-aa-washed","title":"TANAT - Kenya, Inoi Ndimi AA [Washed]","description":"\u003cp data-start=\"158\" data-end=\"233\"\u003eTANAT presents a washed Kenyan lot from the \u003cstrong data-start=\"202\" data-end=\"219\"\u003eNdimi factory\u003c\/strong\u003e in Kirinyaga.\u003c\/p\u003e\n\u003cp data-start=\"235\" data-end=\"410\"\u003eGrown at over 1650 metres, this coffee shows the clarity and depth that define the region. Expect a \u003cstrong data-start=\"335\" data-end=\"348\"\u003ejuicy cup\u003c\/strong\u003e, with \u003cstrong data-start=\"355\" data-end=\"383\"\u003ebright, balanced acidity\u003c\/strong\u003e and vivid fruit structure.\u003c\/p\u003e\n\u003cp data-start=\"412\" data-end=\"587\"\u003eProduced by the \u003cstrong data-start=\"428\" data-end=\"457\"\u003eInoi Farmers’ Cooperative\u003c\/strong\u003e, this lot reflects the high elevation and rich volcanic soils that make Kirinyaga one of Kenya’s most celebrated growing regions.\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eNotes: Plum - Blackcurrant - Dried Fig\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eSCA Cup Score - \u003cstrong\u003e87\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":56064830931318,"sku":"TANAT-KENYA-NDIMI-AA","price":12.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_Inoi-Ndimi-AA.webp?v=1754663686"},{"product_id":"tanat-finca-milan-vanilla-process","title":"TANAT - Finca Milan [Vanilla Process]","description":"\u003cp data-end=\"277\" data-start=\"193\"\u003eTANAT presents a smooth, comforting cup from \u003cstrong data-end=\"253\" data-start=\"238\"\u003eFinca Milán\u003c\/strong\u003e in Risaralda, Colombia.\u003c\/p\u003e\n\u003cp data-end=\"423\" data-start=\"279\"\u003eVanilla, nougat, soft cinnamon. Sweet, round, and quietly aromatic. Roasted for versatility—balanced and expressive as both filter and espresso. The silky body and vanilla notes are owing to the co-fermentation process utilising a mixture of starter cultures and Vanilla, in a similar fashion to yoghurt production.\u003c\/p\u003e\n\u003cp data-end=\"728\" data-start=\"425\"\u003eGrown at altitudes between 1,400 and 1,800 metres, this lot reflects the precision and care behind a family-run farm rooted in tradition and open to innovation. Julio Madrid at Finca Milán places sustainability at the centre—protecting biodiversity, refining quality, and collaborating globally to push flavour forward.\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003eNotes: Vanilla - Nougat - Cinnamon\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003eSCA Cup Score - \u003cstrong\u003e87\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":56064838304118,"sku":"TANAT-FINCAMILAN-VANILLA","price":14.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_VANILLA-2.webp?v=1754663849"},{"product_id":"tanat-ethiopia-elto-elora-natural","title":"TANAT - Ethiopia Elto Elora [Natural]","description":"\u003cp data-start=\"164\" data-end=\"275\"\u003eTANAT presents a warm and expressive lot from \u003cstrong data-start=\"210\" data-end=\"226\"\u003eSidama Bensa\u003c\/strong\u003e, the result of detailed work by \u003cstrong data-start=\"259\" data-end=\"274\"\u003eElto Coffee\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"277\" data-end=\"378\"\u003eSilky in texture, well-balanced, and long on the finish. A reflection of terroir and careful process.\u003c\/p\u003e\n\u003cp data-start=\"380\" data-end=\"657\"\u003eFounded by \u003cstrong data-start=\"391\" data-end=\"408\"\u003eEliyas Dukamo\u003c\/strong\u003e and \u003cstrong data-start=\"413\" data-end=\"431\"\u003eAtiklit Dejene\u003c\/strong\u003e, Elto Coffee focuses on small-scale, high-quality production—exclusive nano-lots sourced from nearby communities. Cherry selection is meticulous, and processing draws on traditional methods, reimagined with a modern approach.\u003c\/p\u003e\n\u003cp data-start=\"659\" data-end=\"706\"\u003ePrecision, clarity, and intention in every cup.\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eNotes: Dried Fruit, Peach, Black Tea\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eSCA Cup Score - \u003cstrong\u003e87\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":56064864911734,"sku":"TANAT-ELTOELORA-NATURAL","price":12.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_Elto-Elora-Nat.webp?v=1754664265"},{"product_id":"tanat-finca-la-riviera-pink-bourbon","title":"TANAT - Finca La Riviera [Pink Bourbon]","description":"\u003cp data-end=\"271\" data-start=\"163\"\u003eTANAT presents a vibrant and aromatic \u003cstrong data-end=\"217\" data-start=\"201\"\u003eBourbon Rose\u003c\/strong\u003e lot from \u003cstrong data-end=\"247\" data-start=\"227\"\u003eFinca La Riviera\u003c\/strong\u003e in Risaralda, Colombia.\u003c\/p\u003e\n\u003cp data-end=\"494\" data-start=\"273\"\u003eThe cup is bright and juicy - \u003cstrong data-end=\"337\" data-start=\"301\"\u003eripe peach, dragon fruit, lychee\u003c\/strong\u003e, and a sparkling \u003cstrong data-end=\"376\" data-start=\"355\"\u003etangerine acidity\u003c\/strong\u003e. Fragrant, fruit-forward, and defined by its aromatic clarity. A profile for those who favour precision and elegance.\u003c\/p\u003e\n\u003cp data-end=\"823\" data-start=\"496\"\u003eGrown by \u003cstrong data-end=\"517\" data-start=\"505\"\u003eUBA Café\u003c\/strong\u003e at altitudes between 1,400 and 1,800 metres, this coffee reflects the work of a family-run farm where tradition meets innovation. Finca La Riviera is committed to responsible practices, biodiversity, and continual refinement - working with coffee professionals worldwide to push flavour and process forward.\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eNotes: Peach - Dragonfruit - Mandarin - Lychee\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eSCA Cup Score - \u003cstrong\u003e88\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":56064869728630,"sku":"TANAT-PINKBOURBON-RIVIERA","price":11.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_PAQUETWEB_Finca-la-Riviera-Anaerobie-lavee-Pink-Bourbon-2.webp?v=1754664422"},{"product_id":"tanat-finca-la-riviera-anaerobic","title":"TANAT - Finca La Riviera [Anaerobic]","description":"\u003cp data-start=\"139\" data-end=\"229\"\u003eTANAT presents a bright and sunny filter from \u003cstrong data-start=\"185\" data-end=\"205\"\u003eFinca La Riviera\u003c\/strong\u003e in Risaralda, Colombia.\u003c\/p\u003e\n\u003cp data-start=\"231\" data-end=\"344\"\u003e\u003cstrong data-start=\"231\" data-end=\"276\"\u003eDried apricot, passion fruit, cane sugar.\u003c\/strong\u003e Lively, fruit-forward, and gently sweet. A vibrant, expressive cup.\u003c\/p\u003e\n\u003cp data-start=\"346\" data-end=\"613\"\u003eGrown at 1,400–1,800 metres, this coffee reflects the balance of tradition and innovation at Finca La Riviera—a family farm committed to sustainability, biodiversity, and ongoing quality improvement. A place of collaboration, where precision and experimentation meet.\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003eNotes: Peach - Dried Apricot - Passionfruit - Cane Sugar\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003eSCA Cup Score - \u003cstrong\u003e87\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":56064877625718,"sku":"TANAT-ANEROBIC-RIVIERA","price":15.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_Finca-la-Riviera-Anaerobie.webp?v=1754664709"},{"product_id":"tanat-finca-milan-ng-pineapple-mangosteen-culture","title":"TANAT - Finca Milan [NG] Pineapple-Mangosteen Culture","description":"\u003cp data-start=\"162\" data-end=\"208\"\u003e\u003cstrong data-start=\"162\" data-end=\"206\"\u003eFinca Milán – A Study in Bold Innovation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"210\" data-end=\"292\"\u003eThis coffee captures the essence of modern fermentation with striking precision.\u003c\/p\u003e\n\u003cp data-start=\"294\" data-end=\"497\"\u003eCrafted through an innovative washed process, enriched by the inoculation of yeasts derived from pineapple and mangosteen cultures, it offers an aromatic complexity that is nothing short of remarkable.\u003c\/p\u003e\n\u003cp data-start=\"499\" data-end=\"741\"\u003eExpect an elegant bouquet led by floral geranium, lifted by the cool vibrancy of eucalyptus. On the palate, juicy berry-like acidity meets a refreshing hint of lemongrass, delivering a cup that is vibrant, expressive, and full of character.\u003c\/p\u003e\n\u003cp data-start=\"743\" data-end=\"1019\"\u003e\u003cstrong data-start=\"743\" data-end=\"764\"\u003eAbout Finca Milán\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"764\" data-end=\"767\"\u003ePerched in the lush hills of Risaralda, at the very heart of Colombia’s coffee belt, Finca Milán is where tradition meets innovation. Grown at altitudes between 1,400 and 1,800 metres, these coffees develop nuanced and sophisticated flavour profiles.\u003c\/p\u003e\n\u003cp data-start=\"1021\" data-end=\"1326\"\u003eSustainability is central to the philosophy. TANAT champions responsible agricultural practices, biodiversity protection, and an unrelenting pursuit of quality. The farm is also a hub for collaboration with global coffee professionals, pushing boundaries to refine and perfect every step of the process.\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003eNotes: Geranium, Eucalyptus, Wild Berries, Lemongrass\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003eSCA Cup Score - \u003cstrong\u003e87\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":56145729225078,"sku":"TANAT-FINCAMILAN-NG","price":11.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_FIncaMilanNG.webp?v=1756112679"},{"product_id":"tanat-nestor-lasso-sidra","title":"TANAT - Nestor Lasso [Sidra Natural]","description":"\u003ch2\u003e\u003cstrong\u003eColombia — El Diviso, Nestor Lasso — Bourbon Sidra (Natural Extended Fermentation)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍑 Apricot • 🍓 Strawberry • 🍒 Cherry\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Nestor Lasso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e El Diviso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Pitalito, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Bourbon Sidra\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural Extended Fermentation\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eScore:\u003c\/strong\u003e 89\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNestor Lasso's Sidra Natural is the result of an advanced fermentation programme developed at El Diviso — a micro-farm in Pitalito, Huila, that has become one of Colombia's most talked-about addresses in specialty coffee. Cherries are harvested at 24–28 Brix, sorted by floatation, and taken through a multi-stage fermentation that combines oxidation, anaerobic fermentation at low temperature, submerged fermentation with cherry juice recirculation, and a final thermal shock to fix the aromatic profile. Drying is completed under dehumidification with controlled rest phases.\u003c\/p\u003e\n\u003cp\u003eThe result is a coffee of precision, silkiness, and intense aromatics — notes of apricot, strawberry, and cherry in a balanced, indulgent cup.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNestor Lasso is a young, visionary producer based in Pitalito, Huila, operating Finca El Diviso alongside his brother Adrian and their partner Jhoan Vergara of Finca Las Flores. Together they represent one of the most exciting new generations in Colombian specialty coffee, combining a deep respect for their heritage with a fearless approach to experimental processing.\u003c\/p\u003e\n\u003cp\u003eWorking with rare varieties — Sidra, Geisha, Pink Bourbon, Java, Ombligon — and precisely engineered fermentation protocols including anaerobic washes, thermal shocks, prolonged macerations, and slow drying, Nestor has rapidly become one of the most in-demand producers in the country. His coffees are consistently described as explosive, elegant, and of exceptional complexity.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Natural Extended Fermentation at El Diviso involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Cherries picked at peak ripeness (24–28 Brix), sorted by floatation\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eAerobic Oxidation\u003c\/strong\u003e — Whole cherries oxidised in open air\u003c\/li\u003e\n\u003cli\u003e❄️ \u003cstrong\u003eAnaerobic Fermentation\u003c\/strong\u003e — Low-temperature anaerobic phase to control aromatic development\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eSubmerged Fermentation\u003c\/strong\u003e — Cherries submerged in recirculated cherry juice (mosto)\u003c\/li\u003e\n\u003cli\u003e🌡️ \u003cstrong\u003eThermal Shock\u003c\/strong\u003e — Final thermal shock to stabilise and fix the aromatic profile\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Dried under dehumidification with controlled rest phases to reach optimal moisture content\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis advanced multi-stage process delivers a coffee of exceptional aromatic precision — silky, intense, and impeccably balanced.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSilky and intensely aromatic, the Sidra Natural offers apricot richness and strawberry brightness on the attack, underpinned by the depth and sweetness of ripe cherry. The body is polished, the acidity elevated but controlled, and the finish long, round, and deeply satisfying.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍑 \u003cstrong\u003eApricot\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍓 \u003cstrong\u003eStrawberry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eCherry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Tanat Coffee","offers":[{"title":"200g \/ May 11th","offer_id":57914017022326,"sku":"TANAT-NESTOR-SIDRA-MAY11","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_NestorSidraNat.png?v=1779206390"},{"product_id":"tanat-savage-inflection-caturra-cm-washed","title":"TANAT - Savage Inflection [Caturra CM Washed]","description":"\u003cp data-start=\"79\" data-end=\"197\"\u003e\u003cstrong data-start=\"79\" data-end=\"108\"\u003eDelicate. Fruity. Floral.\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"108\" data-end=\"111\"\u003eA pure expression of Panama’s terroir and the uncompromising vision of its producer.\u003c\/p\u003e\n\u003cp data-start=\"199\" data-end=\"472\"\u003eCrafted by Jamison Savage, this lot undergoes carbonic maceration before a washed fermentation. Whole cherries rest in stainless steel tanks, sealed in a carbon dioxide-rich environment – a technique that heightens complexity while preserving striking clarity in the cup.\u003c\/p\u003e\n\u003cp data-start=\"474\" data-end=\"558\"\u003eThe result: an elegant coffee with layered aromatics and a clean, luminous finish.\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eNotes: Almond, Mandarin, Elderflower\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eSCA Cup Score - \u003cstrong\u003e89\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":56146078859638,"sku":"TANAT-SAVAGEINFLECTION-200","price":27.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_SavageInflectionWSH_3343685c-fa78-4b58-b922-ea05f89427fc.webp?v=1756116043"},{"product_id":"tanat-ethiopia-alo-mosto-anaerobic-natural","title":"TANAT - Ethiopia Alo [Mosto Anaerobic Natural]","description":"\u003ch3 data-start=\"215\" data-end=\"269\"\u003e\u003cstrong data-start=\"219\" data-end=\"267\"\u003eTamiru Tadesse — Anaerobic Natural, Ethiopia\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"271\" data-end=\"649\"\u003eIn 2024, we were fortunate to introduce the coffees of \u003cstrong data-start=\"326\" data-end=\"344\"\u003eTamiru Tadesse\u003c\/strong\u003e to Europe for the very first time. Known for his mastery of processing, each of Tamiru’s coffees carries a distinctive signature — \u003cstrong data-start=\"476\" data-end=\"521\"\u003eclarity, complexity, and fruit expression\u003c\/strong\u003e in perfect harmony. This lot is a shining example, offering structure and depth that left us speechless on the cupping table.\u003c\/p\u003e\n\u003cp data-start=\"651\" data-end=\"860\"\u003eRipe cherries are hand-selected and placed into sealed tanks with \u003cem data-start=\"717\" data-end=\"724\"\u003emosto\u003c\/em\u003e for a \u003cstrong data-start=\"731\" data-end=\"765\"\u003e96-hour anaerobic fermentation\u003c\/strong\u003e. This slow, precise process unlocks a unique aromatic complexity that defines Tamiru’s work.\u003c\/p\u003e\n\u003cp data-start=\"862\" data-end=\"1069\"\u003eThe result is an intensely \u003cstrong data-start=\"889\" data-end=\"910\"\u003efruit-forward cup\u003c\/strong\u003e, with layers of \u003cstrong data-start=\"927\" data-end=\"956\"\u003eraspberry, tropical fruit\u003c\/strong\u003e, and delicate \u003cstrong data-start=\"971\" data-end=\"990\"\u003ejasmine florals\u003c\/strong\u003e. A bold yet refined coffee — \u003cstrong data-start=\"1020\" data-end=\"1066\"\u003ecomplex, balanced, and unmistakably Tamiru\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003eNotes: Raspberry, Tropical Fruits, Dried Jasmine Flowers\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003eSCA Cup Score - \u003cstrong\u003e89\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":56396701204854,"sku":"TANAT-ALO-MOSTO","price":18.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_AloMostoAnaeroNat.webp?v=1759759955"},{"product_id":"tanat-ethiopia-alo-bombe-zero-fermentation-washed","title":"TANAT - Ethiopia Alo Bombe [Zero Fermentation Washed]","description":"\u003ch3 data-end=\"229\" data-start=\"172\"\u003e\u003cstrong data-end=\"227\" data-start=\"176\"\u003eBombe, Bensa — Washed Ethiopia (Espresso Roast)\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"429\" data-start=\"231\"\u003eGrown in the village of \u003cstrong data-end=\"271\" data-start=\"255\"\u003eBombe, Bensa\u003c\/strong\u003e, this washed Ethiopian espresso highlights everything we love about high-altitude coffees — \u003cstrong data-end=\"392\" data-start=\"364\"\u003ebright, balanced acidity\u003c\/strong\u003e and a \u003cstrong data-end=\"426\" data-start=\"399\"\u003erefined fruit character\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-end=\"563\" data-start=\"431\"\u003eIn the cup, expect notes of \u003cstrong data-end=\"493\" data-start=\"459\"\u003ebergamot, peach, and black tea\u003c\/strong\u003e, delivering a lively yet elegant espresso with exceptional clarity.\u003c\/p\u003e\n\u003cp data-end=\"982\" data-start=\"565\"\u003eRipe cherries are carefully sorted, \u003cstrong data-end=\"656\" data-start=\"601\"\u003epulped and mechanically washed without fermentation\u003c\/strong\u003e to preserve the purity of the terroir. The coffee is then \u003cstrong data-end=\"759\" data-start=\"715\"\u003edried for 12 days on raised African beds\u003c\/strong\u003e, turned hourly and shaded during the hottest hours. Once it reaches \u003cstrong data-end=\"844\" data-start=\"828\"\u003e11% humidity\u003c\/strong\u003e, it is rested to stabilise before hulling and export — a meticulous process that ensures both \u003cstrong data-end=\"966\" data-start=\"939\"\u003eprecision and freshness\u003c\/strong\u003e in every cup.\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eNotes: Bergamot, Peach, Black Tea\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eSCA Cup Score - \u003cstrong\u003e88\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":56396808126838,"sku":"TANAT-ALOBOME-ZEROFERMENT","price":12.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_AloBombeLaveZeroESP.webp?v=1759760515"},{"product_id":"tanat-nestor-lasso-ombligon","title":"TANAT - Nestor Lasso [Ombligon]","description":"\u003ch2\u003e\u003cstrong\u003eColombia — El Diviso, Nestor Lasso — Ombligon (Anaerobic Natural)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍓 Strawberry Jam • 🫐 Raspberry • 🍑 Peach\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Nestor Lasso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e El Diviso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Pitalito, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Ombligon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Anaerobic Natural\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eScore:\u003c\/strong\u003e 88\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,750 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Ombligon is one of the rarest varieties grown at El Diviso, and Nestor Lasso's anaerobic natural process brings out its funky, complex, and intensely fruity character with extraordinary clarity. Grown at over 1,750 metres in Pitalito, Huila, this microlot is everything you'd hope for from one of Colombia's most innovative producers — ultra-fruity, precise, and overflowing with character.\u003c\/p\u003e\n\u003cp\u003eStrawberry jam and raspberry lead the attack, with a delicate peach sweetness rounding out a cup that is vibrant, juicy, and seriously indulgent.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNestor Lasso is a young, visionary producer based in Pitalito, Huila, operating Finca El Diviso alongside his brother Adrian and their partner Jhoan Vergara of Finca Las Flores. Together they represent one of the most exciting new generations in Colombian specialty coffee, combining a deep respect for their heritage with a fearless approach to experimental processing.\u003c\/p\u003e\n\u003cp\u003eWorking with rare varieties — Sidra, Geisha, Pink Bourbon, Java, Ombligon — and precisely engineered fermentation protocols including anaerobic washes, thermal shocks, prolonged macerations, and slow drying, Nestor has rapidly become one of the most in-demand producers in the country. His coffees are consistently described as explosive, elegant, and of exceptional complexity.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Anaerobic Natural at El Diviso involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Cherries picked at full maturity\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eAerobic Oxidation\u003c\/strong\u003e — 48 hours at open air, followed by 12 hours' rest\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eExtended Oxidation\u003c\/strong\u003e — A further 60 hours with temperature control (30–40°C)\u003c\/li\u003e\n\u003cli\u003e❄️ \u003cstrong\u003eAnaerobic Fermentation\u003c\/strong\u003e — 24 hours in sealed tanks with cherry juice (mosto) recirculation\u003c\/li\u003e\n\u003cli\u003e🌡️ \u003cstrong\u003eThermal Shock\u003c\/strong\u003e — Stopped at 60°C to fix and stabilise the aromatic profile\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Combined solar and dehumidifier drying (60–70 hours at ~35°C) to 10.5–11.5% moisture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis meticulously controlled protocol produces a coffee of startling aromatic intensity whilst preserving the sweetness and structure that makes it so compelling in the cup.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAn ultra-fruity, funky, and joyfully exuberant filter coffee. Strawberry jam sweetness and raspberry brightness explode on the palate, carried by a juicy body with high, sparkling acidity. Peach adds delicacy to the finish. This is Nestor Lasso at his most expressive — a collector's-tier microlot that delivers on every promise.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍓 \u003cstrong\u003eStrawberry Jam\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🫐 \u003cstrong\u003eRaspberry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍑 \u003cstrong\u003ePeach\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Tanat Coffee","offers":[{"title":"200g \/ May 11th","offer_id":57914017743222,"sku":"TANAT-NESTOR-OBLIGON-MAY11","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_NestorLassoOmbligon.png?v=1779206392"},{"product_id":"tanat-henry-bonilla-flor-di-jamaica","title":"TANAT - Henry Bonilla [Flor Di Jamaica]","description":"\u003ch3 data-start=\"0\" data-end=\"36\"\u003e\u003cstrong data-start=\"4\" data-end=\"34\"\u003eEl Arrayán – Henry Bonilla\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"37\" data-end=\"229\"\u003e\u003cstrong data-start=\"37\" data-end=\"48\"\u003eOrigin:\u003c\/strong\u003e El Pital, Huila, Colombia\u003cbr data-start=\"74\" data-end=\"77\"\u003e\u003cstrong data-start=\"77\" data-end=\"90\"\u003eProducer:\u003c\/strong\u003e Henry Bonilla\u003cbr data-start=\"104\" data-end=\"107\"\u003e\u003cstrong data-start=\"107\" data-end=\"116\"\u003eFarm:\u003c\/strong\u003e El Arrayán\u003cbr data-start=\"127\" data-end=\"130\"\u003e\u003cstrong data-start=\"130\" data-end=\"142\"\u003eVariety:\u003c\/strong\u003e Pink Bourbon\u003cbr data-start=\"155\" data-end=\"158\"\u003e\u003cstrong data-start=\"158\" data-end=\"170\"\u003eProcess:\u003c\/strong\u003e Co-Fermented, Washed\u003cbr data-start=\"191\" data-end=\"194\"\u003e\u003cstrong data-start=\"194\" data-end=\"204\"\u003eRoast:\u003c\/strong\u003e Filter\u003cbr data-start=\"211\" data-end=\"214\"\u003e\u003cstrong data-start=\"214\" data-end=\"224\" data-is-only-node=\"\"\u003eSCA Score:\u003c\/strong\u003e 88\u003c\/p\u003e\n\u003ch3 data-start=\"236\" data-end=\"259\"\u003e\u003cstrong data-start=\"240\" data-end=\"257\"\u003eTASTING NOTES\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"260\" data-end=\"380\"\u003e🌹 \u003cstrong data-start=\"263\" data-end=\"271\"\u003eRose\u003c\/strong\u003e – delicate, floral elegance\u003cbr data-start=\"299\" data-end=\"302\"\u003e🍓 \u003cstrong data-start=\"305\" data-end=\"319\"\u003eStrawberry\u003c\/strong\u003e – sweet and juicy\u003cbr data-start=\"337\" data-end=\"340\"\u003e🍦 \u003cstrong data-start=\"343\" data-end=\"354\"\u003eVanilla\u003c\/strong\u003e – creamy, smooth finish\u003c\/p\u003e\n\u003ch3 data-start=\"387\" data-end=\"457\"\u003e\u003cstrong data-start=\"391\" data-end=\"455\"\u003eTHE REVELATION OF THE YEAR — A NEW BEST-SELLER IN THE MAKING\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"458\" data-end=\"618\"\u003eGrown at \u003cstrong data-start=\"467\" data-end=\"487\"\u003eFinca El Arrayán\u003c\/strong\u003e in \u003cstrong data-start=\"491\" data-end=\"510\"\u003eEl Pital, Huila\u003c\/strong\u003e, this exceptional Pink Bourbon represents the \u003cstrong data-start=\"557\" data-end=\"585\"\u003ecreativity and precision\u003c\/strong\u003e of producer \u003cstrong data-start=\"598\" data-end=\"615\"\u003eHenry Bonilla\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"620\" data-end=\"952\"\u003eThe cherries, \u003cstrong data-start=\"634\" data-end=\"664\"\u003eharvested at peak ripeness\u003c\/strong\u003e, are \u003cstrong data-start=\"670\" data-end=\"721\"\u003edepulped and co-fermented with hibiscus flowers\u003c\/strong\u003e during fermentation, before being \u003cstrong data-start=\"756\" data-end=\"793\"\u003ecarefully washed and slowly dried\u003c\/strong\u003e. This innovative process naturally infuses \u003cstrong data-start=\"837\" data-end=\"857\"\u003efloral aromatics\u003c\/strong\u003e into the coffee while preserving the \u003cstrong data-start=\"895\" data-end=\"921\"\u003eclarity and brightness\u003c\/strong\u003e typical of a washed profile.\u003c\/p\u003e\n\u003ch3 data-start=\"959\" data-end=\"979\"\u003e\u003cstrong data-start=\"963\" data-end=\"977\"\u003eIN THE CUP\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"980\" data-end=\"1143\"\u003eA \u003cstrong data-start=\"982\" data-end=\"1018\"\u003erefined, luminous, and indulgent\u003c\/strong\u003e cup, where \u003cstrong data-start=\"1030\" data-end=\"1090\"\u003erose florals intertwine with the sweetness of strawberry\u003c\/strong\u003e, all carried by a \u003cstrong data-start=\"1109\" data-end=\"1140\"\u003ecreamy, vanilla-like finish\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"1145\" data-end=\"1342\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eElegant, balanced, and deeply expressive — this coffee is a beautiful reflection of \u003cstrong data-start=\"1229\" data-end=\"1289\"\u003eHenry Bonilla’s experimental and sensitive craftsmanship\u003c\/strong\u003e, and one that is sure to become a \u003cstrong data-start=\"1324\" data-end=\"1341\"\u003enew favourite\u003c\/strong\u003e.\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":56502698508662,"sku":"TANAT-BONILLA-JAMAICA","price":17.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_BONILLAFIORDIJAMAICA_800.webp?v=1761046072"},{"product_id":"tanat-elto-elora-lot-175-natural","title":"TANAT - Elto Elora [Lot 175 Natural]","description":"\u003cp data-start=\"0\" data-end=\"34\"\u003e\u003cstrong data-start=\"0\" data-end=\"32\"\u003eElto Elora [Lot 175 Natural]\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"36\" data-end=\"176\"\u003e\u003cstrong data-start=\"36\" data-end=\"49\"\u003eProducer:\u003c\/strong\u003e Eliyas Dukamo \u0026amp; Atiklit Dejene\u003cbr data-start=\"80\" data-end=\"83\"\u003e\u003cstrong data-start=\"83\" data-end=\"95\"\u003eVariety:\u003c\/strong\u003e 74110, JARC 74112\u003cbr data-start=\"113\" data-end=\"116\"\u003e\u003cstrong data-start=\"116\" data-end=\"128\" data-is-only-node=\"\"\u003eProcess:\u003c\/strong\u003e Natural\u003cbr data-start=\"136\" data-end=\"139\"\u003e\u003cstrong data-start=\"139\" data-end=\"149\"\u003eScore:\u003c\/strong\u003e 87\u003cbr data-start=\"152\" data-end=\"155\"\u003e\u003cstrong data-start=\"155\" data-end=\"165\"\u003eRoast:\u003c\/strong\u003e Espresso\u003c\/p\u003e\n\u003cp data-start=\"178\" data-end=\"244\"\u003e\u003cstrong data-start=\"178\" data-end=\"196\"\u003eTasting Notes:\u003c\/strong\u003e 🫐 Blueberry · 🍒 Black Cherry · 🍫 Chocolate\u003c\/p\u003e\n\u003cp data-start=\"246\" data-end=\"518\"\u003eProduced by \u003cstrong data-start=\"258\" data-end=\"273\"\u003eElto Coffee\u003c\/strong\u003e, this espresso roast offers a \u003cstrong data-start=\"304\" data-end=\"327\"\u003esilky, balanced cup\u003c\/strong\u003e with a smooth and velvety texture. The first sip reveals the \u003cstrong data-start=\"389\" data-end=\"439\"\u003efruity intensity of blueberry and black cherry\u003c\/strong\u003e, supported by a \u003cstrong data-start=\"456\" data-end=\"479\"\u003erich cocoa backbone\u003c\/strong\u003e that adds both depth and indulgence.\u003c\/p\u003e\n\u003cp data-start=\"520\" data-end=\"748\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThe result is a \u003cstrong data-start=\"536\" data-end=\"572\"\u003eharmonious, full-bodied espresso\u003c\/strong\u003e, where \u003cstrong data-start=\"580\" data-end=\"626\"\u003efruit and chocolate intertwine beautifully\u003c\/strong\u003e, creating a cup that is both \u003cstrong data-start=\"656\" data-end=\"697\"\u003ecomforting and irresistibly enjoyable\u003c\/strong\u003e — one you’ll want to come back to again and again.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":56616319058294,"sku":"TANAT-ELORA-LOT175","price":11.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_EloraNat175.webp?v=1762598193"},{"product_id":"tanat-liberica-champagne-yeast-inoculated-anaerobic-natural-vietnam","title":"TANAT - Liberica [Champagne yeast inoculated Anaerobic Natural] Vietnam","description":"\u003cp data-start=\"0\" data-end=\"71\"\u003e\u003cstrong data-start=\"0\" data-end=\"69\"\u003eLiberica [Champagne Yeast Inoculated Anaerobic Natural] – Vietnam\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"73\" data-end=\"270\"\u003e\u003cstrong data-start=\"73\" data-end=\"86\"\u003eProducer:\u003c\/strong\u003e 96B Liberica Project\u003cbr data-start=\"107\" data-end=\"110\"\u003e\u003cstrong data-start=\"110\" data-end=\"122\"\u003eVariety:\u003c\/strong\u003e Liberica\u003cbr data-start=\"131\" data-end=\"134\"\u003e\u003cstrong data-start=\"134\" data-end=\"146\"\u003eProcess:\u003c\/strong\u003e Champagne Yeast Inoculated Anaerobic Natural\u003cbr data-start=\"191\" data-end=\"194\"\u003e\u003cstrong data-start=\"194\" data-end=\"204\"\u003eScore:\u003c\/strong\u003e 87\u003cbr data-start=\"207\" data-end=\"210\"\u003e\u003cstrong data-start=\"210\" data-end=\"220\"\u003eRoast:\u003c\/strong\u003e Omni\u003cbr data-start=\"225\" data-end=\"228\"\u003e\u003cstrong data-start=\"228\" data-end=\"239\" data-is-only-node=\"\"\u003eWeight:\u003c\/strong\u003e 200g\u003cbr data-start=\"244\" data-end=\"247\"\u003e\u003cstrong data-start=\"247\" data-end=\"257\"\u003eGrind:\u003c\/strong\u003e Whole Bean\u003c\/p\u003e\n\u003cp data-start=\"272\" data-end=\"339\"\u003e\u003cstrong data-start=\"272\" data-end=\"290\"\u003eTasting Notes:\u003c\/strong\u003e 🍫 White Chocolate · 🍓 Red Fruits · 🌿 Stevia\u003c\/p\u003e\n\u003cp data-start=\"341\" data-end=\"696\"\u003eThe \u003cstrong data-start=\"345\" data-end=\"369\"\u003e96B Liberica Project\u003c\/strong\u003e is a bold and visionary initiative by \u003cstrong data-start=\"408\" data-end=\"431\"\u003e96B Café \u0026amp; Roastery\u003c\/strong\u003e in Vietnam, dedicated to reviving and redefining the \u003cstrong data-start=\"485\" data-end=\"497\"\u003eLiberica\u003c\/strong\u003e species — a rare and underappreciated coffee variety. Working closely with local producers, the team explores \u003cstrong data-start=\"608\" data-end=\"646\"\u003einnovative fermentation techniques\u003c\/strong\u003e that push the boundaries of flavor development.\u003c\/p\u003e\n\u003cp data-start=\"698\" data-end=\"920\"\u003eThis exceptional lot underwent \u003cstrong data-start=\"729\" data-end=\"762\"\u003e120 hours of dry fermentation\u003c\/strong\u003e with \u003cstrong data-start=\"768\" data-end=\"787\"\u003echampagne yeast\u003c\/strong\u003e in sealed bags, before being \u003cstrong data-start=\"817\" data-end=\"843\"\u003eslow-dried for 25 days\u003c\/strong\u003e, unlocking a refined, aromatic complexity and a unique, layered sweetness.\u003c\/p\u003e\n\u003cp data-start=\"922\" data-end=\"1175\"\u003eIn the cup, expect a \u003cstrong data-start=\"943\" data-end=\"970\"\u003ecreamy, velvety texture\u003c\/strong\u003e with notes of \u003cstrong data-start=\"985\" data-end=\"1019\"\u003ewhite chocolate and red fruits\u003c\/strong\u003e, rounded by a delicate \u003cstrong data-start=\"1043\" data-end=\"1085\"\u003eherbal sweetness reminiscent of stevia\u003c\/strong\u003e. It’s both \u003cstrong data-start=\"1097\" data-end=\"1123\"\u003eluxurious and balanced\u003c\/strong\u003e, offering an elegant experience unlike any other.\u003c\/p\u003e\n\u003cp data-start=\"1177\" data-end=\"1360\"\u003eWe recommend trying it with \u003cstrong data-start=\"1205\" data-end=\"1213\"\u003emilk\u003c\/strong\u003e, where its natural creaminess and cocoa-toned sweetness shine — creating a \u003cstrong data-start=\"1289\" data-end=\"1318\"\u003ebuttery, dessert-like cup\u003c\/strong\u003e that feels indulgent yet sophisticated.\u003c\/p\u003e\n\u003cp data-start=\"1367\" data-end=\"1647\"\u003e\u003cstrong data-start=\"1367\" data-end=\"1392\"\u003eAbout Coffea Liberica\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1392\" data-end=\"1395\"\u003eA true hidden gem, \u003cstrong data-start=\"1414\" data-end=\"1426\"\u003eLiberica\u003c\/strong\u003e makes up \u003cstrong data-start=\"1436\" data-end=\"1480\"\u003eless than 1% of global coffee production\u003c\/strong\u003e. Originating from \u003cstrong data-start=\"1499\" data-end=\"1514\"\u003eWest Africa\u003c\/strong\u003e, its trees tower up to 15 meters tall and bear \u003cstrong data-start=\"1562\" data-end=\"1592\"\u003elarge, sugar-rich cherries\u003c\/strong\u003e that produce a coffee unlike any Arabica or Robusta.\u003c\/p\u003e\n\u003cp data-start=\"1649\" data-end=\"1838\"\u003eLiberica’s \u003cstrong data-start=\"1660\" data-end=\"1689\"\u003efruity, floral, and sweet\u003c\/strong\u003e character often carries hints of \u003cstrong data-start=\"1723\" data-end=\"1757\"\u003emilk chocolate, spice, or wood\u003c\/strong\u003e, creating a \u003cstrong data-start=\"1770\" data-end=\"1799\"\u003ecomplex, sensory-rich cup\u003c\/strong\u003e that captivates adventurous palates.\u003c\/p\u003e\n\u003cp data-start=\"1840\" data-end=\"1959\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eWhether you find it \u003cstrong data-start=\"1860\" data-end=\"1889\"\u003efascinating or polarizing\u003c\/strong\u003e, one thing is certain — \u003cstrong data-start=\"1914\" data-end=\"1959\" data-is-last-node=\"\"\u003eLiberica never leaves anyone indifferent.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":56616336687478,"sku":"TANAT-LIBERICA-CHAMPAGNE-VIETNAM","price":18.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/OnyxCoffeeThumbnails_11.png?v=1762598587"},{"product_id":"tanat-elida-catuai-natural-asd","title":"TANAT - Elida [Catuai Natural ASD]","description":"\u003cp data-start=\"0\" data-end=\"32\"\u003e\u003cstrong data-start=\"0\" data-end=\"30\"\u003eElida [Catuai Natural ASD]\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"34\" data-end=\"178\"\u003e\u003cstrong data-start=\"34\" data-end=\"47\"\u003eProducer:\u003c\/strong\u003e Elida Estate, Wilford Lamastus\u003cbr data-start=\"78\" data-end=\"81\"\u003e\u003cstrong data-start=\"81\" data-end=\"93\"\u003eVariety:\u003c\/strong\u003e Catuai\u003cbr data-start=\"100\" data-end=\"103\"\u003e\u003cstrong data-start=\"103\" data-end=\"115\"\u003eProcess:\u003c\/strong\u003e ASD – Anaerobic Slow Dry\u003cbr data-start=\"140\" data-end=\"143\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"143\" data-end=\"153\"\u003eScore:\u003c\/strong\u003e 88\u003cbr data-start=\"156\" data-end=\"159\"\u003e\u003cstrong data-start=\"159\" data-end=\"169\"\u003eRoast:\u003c\/strong\u003e Filter\u003c\/p\u003e\n\u003cp data-start=\"180\" data-end=\"252\"\u003e\u003cstrong data-start=\"180\" data-end=\"198\"\u003eTasting Notes:\u003c\/strong\u003e 🫐 Blackcurrant · 🍎 Pomegranate · 🌸 White Flowers\u003c\/p\u003e\n\u003cp data-start=\"254\" data-end=\"435\"\u003eThis coffee from the prestigious \u003cstrong data-start=\"287\" data-end=\"303\"\u003eElida Estate\u003c\/strong\u003e, produced by the \u003cstrong data-start=\"321\" data-end=\"340\"\u003eLamastus family\u003c\/strong\u003e in Boquete, Panama, is a \u003cstrong data-start=\"366\" data-end=\"376\"\u003eCatuai\u003c\/strong\u003e processed using the \u003cstrong data-start=\"397\" data-end=\"425\"\u003eAnaerobic Slow Dry (ASD)\u003c\/strong\u003e method.\u003c\/p\u003e\n\u003cp data-start=\"437\" data-end=\"653\"\u003eThe cherries are \u003cstrong data-start=\"454\" data-end=\"485\"\u003efermented in airtight tanks\u003c\/strong\u003e, completely deprived of oxygen, and then undergo a \u003cstrong data-start=\"537\" data-end=\"568\"\u003eslow, extended drying phase\u003c\/strong\u003e that allows for optimal aromatic development and remarkable complexity in the cup.\u003c\/p\u003e\n\u003cp data-start=\"655\" data-end=\"926\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThe result is a \u003cstrong data-start=\"671\" data-end=\"700\"\u003ebright and elegant coffee\u003c\/strong\u003e, marked by the \u003cstrong data-start=\"716\" data-end=\"766\"\u003elively acidity of blackcurrant and pomegranate\u003c\/strong\u003e. Delicate \u003cstrong data-start=\"777\" data-end=\"799\"\u003ewhite floral notes\u003c\/strong\u003e bring freshness and finesse, creating a cup that is both \u003cstrong data-start=\"857\" data-end=\"886\"\u003erefined and fruit-forward\u003c\/strong\u003e — a true expression of Elida’s mastery.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":56616361394550,"sku":"TANAT-ELIDA-CATUAI-ASD","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_CatuaiAsdElida_65e1fe60-2d7f-401b-b780-02986f139599.webp?v=1762598878"},{"product_id":"tanat-hacienda-la-esmeralda-pacamara-2nb","title":"TANAT - Hacienda la Esmeralda [Pacamara 2NB]","description":"\u003cp data-end=\"51\" data-start=\"0\"\u003e\u003cstrong data-end=\"49\" data-start=\"0\"\u003eHacienda La Esmeralda [Pacamara 2NB] – Panama\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"200\" data-start=\"53\"\u003e\u003cstrong data-end=\"66\" data-start=\"53\"\u003eProducer:\u003c\/strong\u003e Family Peterson, Hacienda La Esmeralda\u003cbr data-end=\"108\" data-start=\"105\"\u003e\u003cstrong data-end=\"120\" data-start=\"108\"\u003eVariety:\u003c\/strong\u003e Pacamara\u003cbr data-end=\"132\" data-start=\"129\"\u003e\u003cstrong data-end=\"144\" data-start=\"132\"\u003eProcess:\u003c\/strong\u003e Anaerobic Natural\u003cbr data-is-only-node=\"\" data-end=\"165\" data-start=\"162\"\u003e\u003cstrong data-end=\"175\" data-start=\"165\"\u003eScore:\u003c\/strong\u003e 88\u003cbr data-end=\"181\" data-start=\"178\"\u003e\u003cstrong data-end=\"191\" data-start=\"181\"\u003eRoast:\u003c\/strong\u003e Filter\u003c\/p\u003e\n\u003cp data-end=\"284\" data-start=\"202\"\u003e\u003cstrong data-end=\"220\" data-start=\"202\"\u003eTasting Notes:\u003c\/strong\u003e 🍎 Pomegranate · 🌹 Dried Rose · 🍓 Red Fruits · 🍵 Black Tea\u003c\/p\u003e\n\u003cp data-end=\"374\" data-start=\"286\"\u003eA \u003cstrong data-end=\"332\" data-start=\"288\"\u003esignature lot from Hacienda La Esmeralda\u003c\/strong\u003e, expressive and beautifully structured.\u003c\/p\u003e\n\u003cp data-end=\"715\" data-start=\"376\"\u003eIn the cup, the aromatic profile opens with the \u003cstrong data-end=\"460\" data-start=\"424\"\u003elively brightness of pomegranate\u003c\/strong\u003e, supported by \u003cstrong data-end=\"501\" data-start=\"475\"\u003enuances of dried roses\u003c\/strong\u003e, before revealing the \u003cstrong data-end=\"556\" data-start=\"524\"\u003esweet richness of red fruits\u003c\/strong\u003e and the \u003cstrong data-end=\"595\" data-start=\"565\"\u003eelegant depth of black tea\u003c\/strong\u003e. The attack is vibrant, the texture silky, and the overall impression evolves toward a \u003cstrong data-end=\"712\" data-start=\"683\"\u003erefined, lingering finish\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"861\" data-start=\"717\"\u003eA coffee that is both \u003cstrong data-end=\"773\" data-start=\"739\"\u003ecomplex and perfectly balanced\u003c\/strong\u003e, showcasing the sophistication and precision for which \u003cstrong data-end=\"842\" data-start=\"829\"\u003eEsmeralda\u003c\/strong\u003e is world-renowned.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":56616373420406,"sku":"TANAT-ESMERALDA-PACAMAREA2NB-100","price":15.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEBMICROLOT_HLEpacamara2nb.webp?v=1762599032"},{"product_id":"tanat-tanat-la-pachuca-juicy-honey","title":"TANAT - La Pachuca [Juicy Honey]","description":"\u003cdiv class=\"vc_custom_heading_wrap\"\u003e\n\u003cdiv class=\"heading-text el-text\"\u003e\n\u003ch3 class=\"h2 text-uppercase\"\u003e\u003cspan data-sheets-root=\"1\"\u003eTanat - La Pachuca [Juicy Honey]\u003c\/span\u003e\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp data-start=\"53\" data-end=\"200\"\u003e\u003cstrong data-start=\"53\" data-end=\"66\"\u003eProducer:\u003c\/strong\u003e Roberto Mata\u003cbr data-start=\"105\" data-end=\"108\"\u003e\u003cstrong data-start=\"108\" data-end=\"120\"\u003eVariety:\u003c\/strong\u003e Caturra\u003cbr data-start=\"129\" data-end=\"132\"\u003e\u003cstrong data-start=\"132\" data-end=\"144\"\u003eProcess:\u003c\/strong\u003e Juicy Honey\u003cbr data-start=\"162\" data-end=\"165\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"165\" data-end=\"175\"\u003eScore:\u003c\/strong\u003e 88\u003cbr data-start=\"178\" data-end=\"181\"\u003e\u003cstrong data-start=\"181\" data-end=\"191\"\u003eRoast:\u003c\/strong\u003e Filter\u003c\/p\u003e\n\u003cp data-start=\"202\" data-end=\"284\"\u003e\u003cstrong data-start=\"202\" data-end=\"220\"\u003eTasting Notes:\u003c\/strong\u003e 🍓 Red Berries · 🍍 \u003cspan\u003ePineapple \u003c\/span\u003e· 🍫 \u003cspan\u003eChocolate\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"352\" data-end=\"429\"\u003eA signature lot from Finca La Pachuca, expressive and beautifully balanced.\u003c\/p\u003e\n\u003cp data-start=\"431\" data-end=\"775\"\u003eIn the cup, the aromatic profile opens with \u003cstrong data-start=\"475\" data-end=\"509\"\u003ejuicy red fruits and pineapple\u003c\/strong\u003e, complemented by rich \u003cstrong data-start=\"532\" data-end=\"557\"\u003echocolatey undertones\u003c\/strong\u003e. The texture is silky, and the long, elegant finish showcases the remarkable sweetness developed through the 120-hour Juicy Honey fermentation, combining the mucilage from the previous lot to enhance natural sugars.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":56825898598774,"sku":"TANAT-LAPACHUCA-JUICY","price":13.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_Pachuca.webp?v=1765286751"},{"product_id":"tanat-kiru-kamagogo-aa-washed","title":"TANAT - Kiru Kamagogo AA [Washed]","description":"\u003cdiv class=\"vc_custom_heading_wrap\"\u003e\n\u003cdiv class=\"heading-text el-text\"\u003e\n\u003ch3 class=\"h2 text-uppercase\"\u003eKiru Kamagogo AA [Washed]\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp data-end=\"200\" data-start=\"53\"\u003e\u003cstrong data-end=\"66\" data-start=\"53\"\u003eProducer:\u003c\/strong\u003e Kamagogo Coffee Factory\u003cbr data-end=\"108\" data-start=\"105\"\u003e\u003cstrong data-end=\"120\" data-start=\"108\"\u003eVariety:\u003c\/strong\u003e Batian, Ruiru 11, SL28, SL34\u003cbr data-end=\"132\" data-start=\"129\"\u003e\u003cstrong data-end=\"144\" data-start=\"132\"\u003eProcess:\u003c\/strong\u003e Washed\u003cbr data-is-only-node=\"\" data-end=\"165\" data-start=\"162\"\u003e\u003cstrong data-end=\"175\" data-start=\"165\"\u003eScore:\u003c\/strong\u003e 88\u003cbr data-end=\"181\" data-start=\"178\"\u003e\u003cstrong data-end=\"191\" data-start=\"181\"\u003eRoast:\u003c\/strong\u003e Filter\u003c\/p\u003e\n\u003cp data-end=\"284\" data-start=\"202\"\u003e\u003cstrong data-end=\"220\" data-start=\"202\"\u003eTasting Notes:\u003c\/strong\u003e 🍋 Lime· 🌿 \u003cspan\u003eRhubarb \u003c\/span\u003e· 🍒 \u003cspan\u003eRedcurrant\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"649\" data-end=\"1035\"\u003eThis washed lot from Kamagogo Coffee Factory showcases the vibrant terroir of Murang’a County. Carefully hand-picked and wet-processed, the beans are slowly dried on African beds, preserving the bright flavors. Expect a lively cup with notes of lime, rhubarb, and red currant, characteristic of Kenyan coffee’s signature acidity, balanced with elegance and clarity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":56834443608438,"sku":"TANAT-KAMAGOGO-AA","price":12.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_KiruKamagogo.webp?v=1765367717"},{"product_id":"tanat-elto-elora-anaerobic-72h","title":"TANAT - Elto Elora [Anaerobic 72h]","description":"\u003ch3 data-end=\"168\" data-start=\"95\"\u003eElto Elora - JARC 74110, 74112 - Anaerobic 72h, Natural\u003c\/h3\u003e\n\u003cp data-end=\"218\" data-start=\"170\"\u003e\u003cstrong data-end=\"183\" data-start=\"170\"\u003eProducers: \u003c\/strong\u003eEliyas Dukamo \u0026amp; Atiklit Dejene\u003cbr\u003e\u003cstrong data-end=\"233\" data-start=\"220\"\u003eVarieties: \u003c\/strong\u003e74110, 74112\u003cbr\u003e\u003cstrong data-end=\"263\" data-start=\"252\"\u003eProcess: \u003c\/strong\u003eAnaerobic Natural — 72-hour fermentation\u003cbr\u003e\u003cstrong data-end=\"319\" data-start=\"310\"\u003eScore: \u003c\/strong\u003e88\u003cbr\u003e\u003cstrong data-end=\"337\" data-start=\"328\"\u003eRoast: \u003c\/strong\u003eFilter\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e: 🍊 Mandarin • ⭐️ Starfruit • 🌸 Strawberry Blossom • 🍈 Pomelo\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"495\" data-start=\"350\"\u003eThis lot, produced by Eliyas Dukamo \u0026amp; Atiklit Dejene under the Alo Coffee label, comes from lots situated at \u003cstrong data-end=\"494\" data-start=\"462\"\u003e2,200 meters above sea level\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-end=\"668\" data-start=\"497\"\u003eRipe cherries are harvested at peak maturity, then undergo a \u003cstrong data-end=\"600\" data-start=\"558\"\u003e72-hour natural anaerobic fermentation\u003c\/strong\u003e in sealed tanks before being \u003cstrong data-end=\"667\" data-start=\"630\"\u003eslow-dried on African raised beds\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-end=\"856\" data-start=\"670\"\u003eIn the cup, the coffee reveals a \u003cstrong data-end=\"728\" data-start=\"703\"\u003ebright, juicy acidity\u003c\/strong\u003e led by \u003cem data-end=\"746\" data-start=\"736\"\u003emandarin\u003c\/em\u003e and \u003cem data-end=\"762\" data-start=\"751\"\u003estarfruit\u003c\/em\u003e, followed by a delicate \u003cem data-end=\"807\" data-start=\"787\"\u003estrawberry blossom\u003c\/em\u003e florality and a \u003cem data-end=\"848\" data-start=\"824\"\u003ezesty, luminous pomelo\u003c\/em\u003e finish.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"893\" data-start=\"858\"\u003eA \u003cstrong data-end=\"892\" data-start=\"860\"\u003efruit-forward, explosive cup\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":56840649736566,"sku":"TANAT-ELORA-72h-ANAEROBIC","price":17.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_Elora72H.webp?v=1765414122"},{"product_id":"tanat-finca-la-riviera-pink-bourbon-1","title":"TANAT - Finca La Riviera [Pink Bourbon]","description":"\u003ch2 data-start=\"156\" data-end=\"171\"\u003e\u003cstrong data-start=\"159\" data-end=\"171\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"172\" data-end=\"1043\"\u003e\n\u003cli data-start=\"172\" data-end=\"258\"\u003e\n\u003cp data-start=\"174\" data-end=\"258\"\u003e\u003cstrong data-start=\"174\" data-end=\"185\"\u003eOrigin:\u003c\/strong\u003e Colombia, Risaralda\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"259\" data-end=\"360\"\u003e\n\u003cp data-start=\"261\" data-end=\"360\"\u003e\u003cstrong data-start=\"261\" data-end=\"274\"\u003eProducer:\u003c\/strong\u003e UBA Café \/ Finca La Riviera\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"361\" data-end=\"467\"\u003e\n\u003cp data-start=\"363\" data-end=\"467\"\u003e\u003cstrong data-start=\"363\" data-end=\"375\"\u003eVariety:\u003c\/strong\u003e Pink Bourbon — rare and expressive Arabica cultivar \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"468\" data-end=\"566\"\u003e\n\u003cp data-start=\"470\" data-end=\"566\"\u003e\u003cstrong data-start=\"470\" data-end=\"482\"\u003eProcess:\u003c\/strong\u003e Anaerobic washed with cultured fermentation \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"567\" data-end=\"654\"\u003e\n\u003cp data-start=\"569\" data-end=\"654\"\u003e\u003cstrong data-start=\"569\" data-end=\"583\"\u003eElevation:\u003c\/strong\u003e ~1,400–1,800 m above sea level \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"655\" data-end=\"762\"\u003e\n\u003cp data-start=\"657\" data-end=\"762\"\u003e\u003cstrong data-start=\"657\" data-end=\"675\"\u003eRoast Profile:\u003c\/strong\u003e Medium, for Espresso\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"763\" data-end=\"832\"\u003e\n\u003cp data-start=\"765\" data-end=\"832\"\u003e\u003cstrong data-start=\"765\" data-end=\"782\"\u003eHarvest Year:\u003c\/strong\u003e 2025 crop \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"833\" data-end=\"948\"\u003e\n\u003cp data-start=\"835\" data-end=\"948\"\u003e\u003cstrong data-start=\"835\" data-end=\"853\"\u003eTasting Notes:\u003c\/strong\u003e Peach 🍑 • Dragon Fruit 🐉🍓 • Mandarin 🍊 • Lychee 🍈 \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"949\" data-end=\"1043\"\u003e\n\u003cp data-start=\"951\" data-end=\"1043\"\u003e\u003cstrong data-start=\"951\" data-end=\"969\"\u003eCupping Score:\u003c\/strong\u003e 88 points\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-start=\"1050\" data-end=\"1063\"\u003e\u003cstrong data-start=\"1053\" data-end=\"1063\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1064\" data-end=\"1562\"\u003eTANAT is excited to present \u003cstrong data-start=\"1092\" data-end=\"1125\"\u003eFinca La Riviera Pink Bourbon\u003c\/strong\u003e, a vibrant and intensely aromatic Colombian microlot that captures the essence of Pink Bourbon’s playful sweetness and exotic fruit character. From its bright peach and dragon fruit layers to its sparkling mandarin acidity and fragrant lychee sweetness, this coffee unfolds as an expressive and elegant cup — ideal for those who love clarity, complexity, and a lively sensory profile in every brew. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"1569\" data-end=\"1589\"\u003e\u003cstrong data-start=\"1572\" data-end=\"1589\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1590\" data-end=\"2224\"\u003eAt the heart of this coffee is \u003cstrong data-start=\"1621\" data-end=\"1641\"\u003eFinca La Riviera\u003c\/strong\u003e, part of the \u003cstrong data-start=\"1655\" data-end=\"1675\"\u003eUBA Café project\u003c\/strong\u003e, a family‑driven coffee initiative rooted in tradition, innovation, and quality. Located in the lush hills of \u003cstrong data-start=\"1786\" data-end=\"1809\"\u003eRisaralda, Colombia\u003c\/strong\u003e, this farm is managed with meticulous attention to varietal expression and environmental stewardship. The team at UBA Café works hand in hand with producers across several emblematic farms, focusing on biodiversity, responsible practices, and pushing flavour boundaries through careful cultivation — bringing out the unique potential of rare varieties like \u003cstrong data-start=\"2167\" data-end=\"2183\"\u003ePink Bourbon\u003c\/strong\u003e. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"2231\" data-end=\"2250\"\u003e\u003cstrong data-start=\"2234\" data-end=\"2250\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2251\" data-end=\"2817\"\u003eThis lot undergoes a \u003cstrong data-start=\"2272\" data-end=\"2311\"\u003econtrolled anaerobic washed process\u003c\/strong\u003e designed to maintain purity and amplify aromatic clarity. After harvest, the cherries rest whole for 24 hours before being pulped. The beans then ferment in an oxygen‑free bioreactor with selected microbial cultures for roughly \u003cstrong data-start=\"2540\" data-end=\"2552\"\u003e20 hours\u003c\/strong\u003e under tightly controlled conditions. Following fermentation, the coffee is washed to stabilize its profile and dried slowly in the sun for about \u003cstrong data-start=\"2698\" data-end=\"2709\"\u003e25 days\u003c\/strong\u003e, with rigorous monitoring to preserve both sweetness and precision. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"2824\" data-end=\"2839\"\u003e\u003cstrong data-start=\"2827\" data-end=\"2839\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2840\" data-end=\"3347\"\u003eIn the cup, \u003cstrong data-start=\"2852\" data-end=\"2885\"\u003eFinca La Riviera Pink Bourbon\u003c\/strong\u003e is lively and fruit‑forward with exceptional aromatic clarity. Expect juicy \u003cstrong data-start=\"2962\" data-end=\"2974\"\u003epeach 🍑\u003c\/strong\u003e and exotic \u003cstrong data-start=\"2986\" data-end=\"3007\"\u003edragon fruit 🐉🍓\u003c\/strong\u003e notes up front, bright \u003cstrong data-start=\"3031\" data-end=\"3046\"\u003emandarin 🍊\u003c\/strong\u003e acidity that sparkles across the palate, and a gentle, perfumed \u003cstrong data-start=\"3111\" data-end=\"3124\"\u003elychee 🍈\u003c\/strong\u003e sweetness rounding out the finish. The overall experience is bright, expressive, and beautifully balanced — with a silky texture and a clarity that invites exploration sip after sip. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"3354\" data-end=\"3369\"\u003e\u003cstrong data-start=\"3357\" data-end=\"3369\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"3370\" data-end=\"3843\"\u003eTANAT’s \u003cstrong data-start=\"3378\" data-end=\"3411\"\u003eFinca La Riviera Pink Bourbon\u003c\/strong\u003e showcases the best of Colombian specialty coffee: meticulous farming, thoughtful processing, and a cup that’s both vibrant and refined. Whether enjoyed as an espresso to highlight its balanced acidity and black fruit vibrancy, or as a filter to reveal every delicate fruit note, this microlot offers an engaging and memorable tasting experience for lovers of distinctive, expressive coffees.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":57069872185718,"sku":"TANAT-LARIVIERA-PINKBOURBON","price":12.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_1FincaRivieraPB25_488675db-0440-4281-b53e-a64ee6d43c2a.webp?v=1768487748"},{"product_id":"tanat-elto-elora-semi-washed","title":"TANAT - Elto Elora [Semi Washed]","description":"\u003ch2 data-start=\"187\" data-end=\"202\"\u003e\u003cstrong data-start=\"190\" data-end=\"202\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"203\" data-end=\"1012\"\u003e\n\u003cli data-start=\"203\" data-end=\"289\"\u003e\n\u003cp data-start=\"205\" data-end=\"289\"\u003e\u003cstrong data-start=\"205\" data-end=\"216\"\u003eOrigin:\u003c\/strong\u003e Ethiopia, Sidama, Arbegona) \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"290\" data-end=\"392\"\u003e\n\u003cp data-start=\"292\" data-end=\"392\"\u003e\u003cstrong data-start=\"292\" data-end=\"305\"\u003eProducer:\u003c\/strong\u003e \u003cem data-start=\"306\" data-end=\"319\"\u003eElto Coffee\u003c\/em\u003e — Eliyas Dukamo \u0026amp; Atiklit Dejene \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"393\" data-end=\"499\"\u003e\n\u003cp data-start=\"395\" data-end=\"499\"\u003e\u003cstrong data-start=\"395\" data-end=\"409\"\u003eVarieties:\u003c\/strong\u003e JARC 74110 \u0026amp; 74112 (heirloom Ethiopian cultivars) \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"500\" data-end=\"604\"\u003e\n\u003cp data-start=\"502\" data-end=\"604\"\u003e\u003cstrong data-start=\"502\" data-end=\"514\"\u003eProcess:\u003c\/strong\u003e Semi‑washed\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"605\" data-end=\"711\"\u003e\n\u003cp data-start=\"607\" data-end=\"711\"\u003e\u003cstrong data-start=\"607\" data-end=\"625\"\u003eRoast Profile:\u003c\/strong\u003e Omni roast (versatile for espresso or filter) \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"712\" data-end=\"794\"\u003e\n\u003cp data-start=\"714\" data-end=\"794\"\u003e\u003cstrong data-start=\"714\" data-end=\"724\"\u003eScore:\u003c\/strong\u003e 87 points\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"795\" data-end=\"855\"\u003e\n\u003cp data-start=\"797\" data-end=\"855\"\u003e\u003cstrong data-start=\"797\" data-end=\"806\"\u003eBody:\u003c\/strong\u003e Delicate \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"856\" data-end=\"917\"\u003e\n\u003cp data-start=\"858\" data-end=\"917\"\u003e\u003cstrong data-start=\"858\" data-end=\"870\"\u003eAcidity:\u003c\/strong\u003e Medium \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"918\" data-end=\"1012\"\u003e\n\u003cp data-start=\"920\" data-end=\"1012\"\u003e\u003cstrong data-start=\"920\" data-end=\"938\"\u003eTasting Notes:\u003c\/strong\u003e Citrus 🍋 • Black Tea 🫖 • Honey 🍯 \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-start=\"1019\" data-end=\"1032\"\u003e\u003cstrong data-start=\"1022\" data-end=\"1032\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1033\" data-end=\"1608\"\u003eTANAT is excited to present \u003cstrong data-start=\"1061\" data-end=\"1089\"\u003eElto Elora [Semi Washed]\u003c\/strong\u003e, an exceptional Ethiopian single‑origin coffee that strikes a beautiful balance between clarity and sweetness. This microlot highlights the expressive character of heirloom Ethiopian varieties, processed in a way that sits between washed and natural — offering lively citrus brightness tempered by honeyed sweetness and a long, textured finish reminiscent of black tea. It’s a coffee that rewards exploration in both filter and espresso, revealing nuance and depth with every sip. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"1615\" data-end=\"1635\"\u003e\u003cstrong data-start=\"1618\" data-end=\"1635\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1636\" data-end=\"2167\"\u003e\u003cstrong data-start=\"1636\" data-end=\"1651\"\u003eElto Coffee\u003c\/strong\u003e is the heartfelt project of \u003cstrong data-start=\"1680\" data-end=\"1714\"\u003eEliyas Dukamo \u0026amp; Atiklit Dejene\u003c\/strong\u003e, a couple based in the Sidama Bensa region of Ethiopia, focused on elevating micro‑lots from local terroirs. They work closely with small producers to hand‑select cherries, emphasizing traceability, sustainability, and quality. Through innovative processing and meticulous selection, Elto Coffee brings out the complex aromas and refined profiles that make Ethiopian coffees so celebrated in the specialty world. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"2174\" data-end=\"2193\"\u003e\u003cstrong data-start=\"2177\" data-end=\"2193\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2194\" data-end=\"2731\"\u003eThis lot is crafted using a \u003cstrong data-start=\"2222\" data-end=\"2245\"\u003esemi‑washed process\u003c\/strong\u003e — cherries are pulped and then dried with a portion of their mucilage still intact. This technique creates a \u003cstrong data-start=\"2355\" data-end=\"2377\"\u003esubtle equilibrium\u003c\/strong\u003e between the transparency of a washed coffee and the rich sweetness often found in naturals. The result is a cup with both \u003cstrong data-start=\"2500\" data-end=\"2520\"\u003eclarity and body\u003c\/strong\u003e, where acidity and sweetness play together in harmony. Roasted using an \u003cstrong data-start=\"2593\" data-end=\"2615\"\u003eomni roast profile\u003c\/strong\u003e, this coffee delivers its full range of flavours regardless of brew method. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"2738\" data-end=\"2753\"\u003e\u003cstrong data-start=\"2741\" data-end=\"2753\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2754\" data-end=\"3169\"\u003eIn the cup, Elto Elora delights with \u003cstrong data-start=\"2791\" data-end=\"2829\"\u003emedium acidity and a delicate body\u003c\/strong\u003e. Expect vibrant \u003cstrong data-start=\"2846\" data-end=\"2859\"\u003ecitrus 🍋\u003c\/strong\u003e highlights that bring brightness to the forefront, supported by a soft \u003cstrong data-start=\"2931\" data-end=\"2953\"\u003ehoney 🍯 sweetness\u003c\/strong\u003e that rounds out the profile. The finish carries a \u003cstrong data-start=\"3004\" data-end=\"3039\"\u003etextured black tea 🫖 character\u003c\/strong\u003e, adding depth and complexity that lingers, making this cup both refreshing and rewarding. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"3176\" data-end=\"3191\"\u003e\u003cstrong data-start=\"3179\" data-end=\"3191\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"3192\" data-end=\"3659\"\u003eTANAT’s \u003cstrong data-start=\"3200\" data-end=\"3228\"\u003eElto Elora [Semi Washed]\u003c\/strong\u003e is a superb example of Ethiopian coffee craftsmanship — where thoughtful processing meets expressive varietals. Its balanced acidity, sweet undertones, and textured finish make it versatile and engaging across brew methods. Whether enjoyed as a crisp filter or a delicate espresso, this coffee reveals the richness of Sidama terroir and the careful hands that brought it from farm to roast.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":57069961216374,"sku":"TANAT-ELORA-SEMIWASHED","price":12.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_EloraSW.webp?v=1768486787"},{"product_id":"tanat-assemblage-pink-geisha-melon-bolivia-x-colombia","title":"TANAT - Assemblage – Pink Geisha Melon | Bolivia x Colombia","description":"\u003ch2 data-start=\"185\" data-end=\"200\"\u003e\u003cstrong data-start=\"188\" data-end=\"200\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"201\" data-end=\"1072\"\u003e\n\u003cli data-start=\"201\" data-end=\"309\"\u003e\n\u003cp data-start=\"203\" data-end=\"309\"\u003e\u003cstrong data-start=\"203\" data-end=\"214\"\u003eOrigin:\u003c\/strong\u003e Bolivia × Colombia (blend of two micro‑lots) \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"310\" data-end=\"436\"\u003e\n\u003cp data-start=\"312\" data-end=\"436\"\u003e\u003cstrong data-start=\"312\" data-end=\"326\"\u003eProducers:\u003c\/strong\u003e Los Rodriguez (Bolivian Pink Geisha) \u0026amp; UBA Coffee (Colombian Caturra) \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"437\" data-end=\"510\"\u003e\n\u003cp data-start=\"439\" data-end=\"510\"\u003e\u003cstrong data-start=\"439\" data-end=\"453\"\u003eVarieties:\u003c\/strong\u003e Geisha \u0026amp; Caturra \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"511\" data-end=\"619\"\u003e\n\u003cp data-start=\"513\" data-end=\"619\"\u003e\u003cstrong data-start=\"513\" data-end=\"525\"\u003eProcess:\u003c\/strong\u003e Nitrogen fermentation + Pink Honey ferment techniques \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"620\" data-end=\"702\"\u003e\n\u003cp data-start=\"622\" data-end=\"702\"\u003e\u003cstrong data-start=\"622\" data-end=\"638\"\u003eRoast Level:\u003c\/strong\u003e Light (filter‑oriented) \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"703\" data-end=\"787\"\u003e\n\u003cp data-start=\"705\" data-end=\"787\"\u003e\u003cstrong data-start=\"705\" data-end=\"723\"\u003eCupping Score:\u003c\/strong\u003e 88 \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"788\" data-end=\"854\"\u003e\n\u003cp data-start=\"790\" data-end=\"854\"\u003e\u003cstrong data-start=\"790\" data-end=\"799\"\u003eBody:\u003c\/strong\u003e Silky \/ smooth \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"855\" data-end=\"916\"\u003e\n\u003cp data-start=\"857\" data-end=\"916\"\u003e\u003cstrong data-start=\"857\" data-end=\"869\"\u003eAcidity:\u003c\/strong\u003e Medium \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"977\" data-end=\"1072\"\u003e\n\u003cp data-start=\"979\" data-end=\"1072\"\u003e\u003cstrong data-start=\"979\" data-end=\"997\"\u003eTasting Notes:\u003c\/strong\u003e Melon 🍈 • Watermelon 🍉 • Floral 🌸 \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-start=\"1079\" data-end=\"1092\"\u003e\u003cstrong data-start=\"1082\" data-end=\"1092\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1093\" data-end=\"1655\"\u003eTANAT is delighted to present \u003cstrong data-start=\"1123\" data-end=\"1155\"\u003eAssemblage Pink Geisha Melon\u003c\/strong\u003e, a vibrant and expressive house blend that brings together two distinctive coffees from Bolivia and Colombia. This blend marries the elegance of a \u003cstrong data-start=\"1303\" data-end=\"1318\"\u003ePink Geisha\u003c\/strong\u003e from Bolivia with the lively energy of a \u003cstrong data-start=\"1360\" data-end=\"1381\"\u003eColombian Caturra\u003c\/strong\u003e, resulting in a cup that’s intensely fruity, floral, and refreshing. With juicy melon 🍈 and watermelon 🍉 notes balanced by delicate floral aromatics 🌸, this coffee offers a bright and addictive flavour experience for filter brews. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"1662\" data-end=\"1682\"\u003e\u003cstrong data-start=\"1665\" data-end=\"1682\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1683\" data-end=\"1738\"\u003eThis unique assemblage blends two remarkable sources:\u003c\/p\u003e\n\u003cul data-start=\"1739\" data-end=\"2189\"\u003e\n\u003cli data-start=\"1739\" data-end=\"1881\"\u003e\n\u003cp data-start=\"1741\" data-end=\"1881\"\u003e\u003cstrong data-start=\"1741\" data-end=\"1758\"\u003eLos Rodriguez\u003c\/strong\u003e in Bolivia, known for cultivating \u003cstrong data-start=\"1793\" data-end=\"1808\"\u003ePink Geisha\u003c\/strong\u003e, a varietal celebrated for its aromatic clarity and vibrant sweetness.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1882\" data-end=\"2189\"\u003e\n\u003cp data-start=\"1884\" data-end=\"2189\"\u003e\u003cstrong data-start=\"1884\" data-end=\"1898\"\u003eUBA Coffee\u003c\/strong\u003e in Colombia, bringing Caturra processed with nitrogen techniques to add depth and structure to the blend.\u003cbr data-start=\"2004\" data-end=\"2007\"\u003eTogether, these producers contribute their best micro‑lots to create a harmonious coffee that celebrates both terroirs and varietal strengths. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-start=\"2196\" data-end=\"2215\"\u003e\u003cstrong data-start=\"2199\" data-end=\"2215\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2216\" data-end=\"2272\"\u003eThe lot combines two innovative processing approaches:\u003c\/p\u003e\n\u003cul data-start=\"2273\" data-end=\"2770\"\u003e\n\u003cli data-start=\"2273\" data-end=\"2435\"\u003e\n\u003cp data-start=\"2275\" data-end=\"2435\"\u003e\u003cstrong data-start=\"2275\" data-end=\"2290\"\u003ePink Honey:\u003c\/strong\u003e This involves partial removal of the cherry mucilage, allowing sugars to remain on the bean for extended drying, enhancing sweetness and body.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2436\" data-end=\"2770\"\u003e\n\u003cp data-start=\"2438\" data-end=\"2770\"\u003e\u003cstrong data-start=\"2438\" data-end=\"2464\"\u003eNitrogen fermentation:\u003c\/strong\u003e Coffee is fermented in a nitrogen‑rich environment, which influences the development of fruity and aromatic compounds before drying. These techniques together give the assemblage both clarity and expressive fruit character, while keeping a clean and smooth profile. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-start=\"2777\" data-end=\"2792\"\u003e\u003cstrong data-start=\"2780\" data-end=\"2792\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2793\" data-end=\"3247\"\u003eIn the cup, super juicy and engaging. Expect luscious \u003cstrong data-start=\"2877\" data-end=\"2889\"\u003emelon 🍈\u003c\/strong\u003e and refreshing \u003cstrong data-start=\"2905\" data-end=\"2922\"\u003ewatermelon 🍉\u003c\/strong\u003e fruitiness up front, with lifted \u003cstrong data-start=\"2956\" data-end=\"2969\"\u003efloral 🌸\u003c\/strong\u003e aroma. The body is silky and smooth, with a \u003cstrong data-start=\"3054\" data-end=\"3072\"\u003emedium acidity\u003c\/strong\u003e that keeps the profile vibrant without overwhelming the palate. A prime candidate for high clarity grinders.\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"3254\" data-end=\"3269\"\u003e\u003cstrong data-start=\"3257\" data-end=\"3269\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"3270\" data-end=\"3766\"\u003eTANAT’s \u003cstrong data-start=\"3278\" data-end=\"3310\"\u003eAssemblage Pink Geisha Melon\u003c\/strong\u003e stands out as a vibrant and balanced blend celebrating the best of both Bolivian and Colombian specialty coffees. Its fusion of fruity sweetness, floral aromatics, and elegant texture makes it a joyful and refreshing coffee that’s both expressive and approachable. Whether enjoyed as a bright filter brew or explored for its nuanced flavour layers, this blend is sure to delight fans of distinctive, fruity coffees.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":57070015119734,"sku":"TANAT-PINKGESHA-MELON-100","price":18.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEBMICROLOT_BlendPinkMelon.webp?v=1768486947"},{"product_id":"tanat-banko-gotiti-natural-carbonic-maceration","title":"TANAT - Banko Gotiti [Natural Carbonic Maceration]","description":"\u003ch2 data-start=\"210\" data-end=\"225\"\u003e\u003cstrong data-start=\"213\" data-end=\"225\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"226\" data-end=\"1006\"\u003e\n\u003cli data-start=\"226\" data-end=\"327\"\u003e\n\u003cp data-start=\"228\" data-end=\"327\"\u003e\u003cstrong data-start=\"228\" data-end=\"239\"\u003eOrigin:\u003c\/strong\u003e Ethiopia, Gedeb\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"328\" data-end=\"447\"\u003e\n\u003cp data-start=\"330\" data-end=\"447\"\u003e\u003cstrong data-start=\"330\" data-end=\"343\"\u003eProducer:\u003c\/strong\u003e Banko Gotiti Washing Station\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"448\" data-end=\"521\"\u003e\n\u003cp data-start=\"450\" data-end=\"521\"\u003e\u003cstrong data-start=\"450\" data-end=\"462\"\u003eVariety:\u003c\/strong\u003e Ethiopian Heirloom \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"522\" data-end=\"636\"\u003e\n\u003cp data-start=\"524\" data-end=\"636\"\u003e\u003cstrong data-start=\"524\" data-end=\"536\"\u003eProcess:\u003c\/strong\u003e Natural, Carbonic Maceration\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"637\" data-end=\"736\"\u003e\n\u003cp data-start=\"639\" data-end=\"736\"\u003e\u003cstrong data-start=\"639\" data-end=\"653\"\u003eElevation:\u003c\/strong\u003e ~1,900–2,200 m\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"737\" data-end=\"819\"\u003e\n\u003cp data-start=\"739\" data-end=\"819\"\u003e\u003cstrong data-start=\"739\" data-end=\"755\"\u003eRoast Level:\u003c\/strong\u003e Light\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"820\" data-end=\"896\"\u003e\n\u003cp data-start=\"822\" data-end=\"896\"\u003e\u003cstrong data-start=\"822\" data-end=\"832\"\u003eScore:\u003c\/strong\u003e 87 \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"897\" data-end=\"1006\"\u003e\n\u003cp data-start=\"899\" data-end=\"1006\"\u003e\u003cstrong data-start=\"899\" data-end=\"917\"\u003eTasting Notes:\u003c\/strong\u003e Black Cherry 🍒 • Tropical Fruits 🥭 • Bergamot 🍋 \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-start=\"1013\" data-end=\"1026\"\u003e\u003cstrong data-start=\"1016\" data-end=\"1026\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1027\" data-end=\"1573\"\u003eTANAT is excited to present \u003cstrong data-start=\"1055\" data-end=\"1101\"\u003eBanko Gotiti [Natural Carbonic Maceration]\u003c\/strong\u003e, a deeply expressive Ethiopian coffee that pushes the boundaries of flavour through innovative processing. Sourced from the famed \u003cstrong data-start=\"1232\" data-end=\"1248\"\u003eBanko Gotiti\u003c\/strong\u003e station in the \u003cstrong data-start=\"1264\" data-end=\"1273\"\u003eGedeb\u003c\/strong\u003e region of southern Ethiopia, this microlot undergoes \u003cem data-start=\"1327\" data-end=\"1348\"\u003ecarbonic maceration\u003c\/em\u003e — a wine‑inspired technique that enriches fruit character and aroma. The result is a bold, juicy, and nuanced coffee that’s perfect for lovers of experimental and fruit‑forward profiles. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"1580\" data-end=\"1600\"\u003e\u003cstrong data-start=\"1583\" data-end=\"1600\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1601\" data-end=\"2108\"\u003eThis coffee is the product of a \u003cstrong data-start=\"1633\" data-end=\"1669\"\u003ecommunity of smallholder farmers\u003c\/strong\u003e around the Banko Gotiti washing station, a hub known for elevating high‑quality micro‑lots in southern Ethiopia. Here, highly regarded local coffees are cultivated at high altitudes and meticulously collected and processed at the station. The \u003cstrong data-start=\"1913\" data-end=\"1929\"\u003eBanko Gotiti\u003c\/strong\u003e name has become synonymous with complexity and expressive cups — a tribute to the region’s heirloom varietals and careful post‑harvest work. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"2115\" data-end=\"2134\"\u003e\u003cstrong data-start=\"2118\" data-end=\"2134\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2135\" data-end=\"2682\"\u003eWhat sets this lot apart is its \u003cstrong data-start=\"2167\" data-end=\"2198\"\u003eNatural Carbonic Maceration\u003c\/strong\u003e — a process inspired by modern winemaking. Instead of traditional natural drying alone, whole coffee cherries are placed in a \u003cstrong data-start=\"2325\" data-end=\"2349\"\u003eCO₂‑rich environment\u003c\/strong\u003e, forcing fermentation within the intact fruit itself. This oxygen‑free fermentation develops deeper aromatic compounds and more intense fruit flavour, amplifying sweetness, complexity, and body in the cup. After maceration, the cherries are dried naturally, locking in vibrant fruit profiles. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"2689\" data-end=\"2704\"\u003e\u003cstrong data-start=\"2692\" data-end=\"2704\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2705\" data-end=\"3186\"\u003eIn the cup, \u003cstrong data-start=\"2717\" data-end=\"2763\"\u003eBanko Gotiti [Natural Carbonic Maceration]\u003c\/strong\u003e is vibrant and richly fruity. You’ll enjoy \u003cstrong data-start=\"2807\" data-end=\"2826\"\u003eblack cherry 🍒\u003c\/strong\u003e intensity up front, complemented by layered \u003cstrong data-start=\"2871\" data-end=\"2893\"\u003etropical fruits 🥭\u003c\/strong\u003e that bring depth and juiciness. A lively \u003cstrong data-start=\"2935\" data-end=\"2950\"\u003ebergamot 🍋\u003c\/strong\u003e acidity adds brightness and freshness, balancing the sweetness and providing a sophisticated, wine‑like finish. The body is silky and expressive — truly a standout for experimental coffee lovers. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"3193\" data-end=\"3208\"\u003e\u003cstrong data-start=\"3196\" data-end=\"3208\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"3209\" data-end=\"3744\"\u003eTANAT’s \u003cstrong data-start=\"3217\" data-end=\"3263\"\u003eBanko Gotiti [Natural Carbonic Maceration]\u003c\/strong\u003e is a thrilling coffee journey from Ethiopia’s Gedeb highlands to your cup. With its lush fruit character, bright acidity, and innovative fermentation style, it beautifully marries terroir expression with creative processing. Whether brewed as a filter to highlight its complexity or enjoyed as an espresso to capture every fruity nuance, this coffee is a must‑try for anyone seeking an adventurous and deeply rewarding specialty experience.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":57070138163574,"sku":"TANAT-GOTITI-CARBONIC","price":10.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_GotitiCM.webp?v=1768487344"},{"product_id":"tanat-finca-la-riviera-sudan-rume","title":"TANAT - Finca La Riviera [Sudan Rume]","description":"\u003ch2 data-end=\"228\" data-start=\"213\"\u003e\u003cstrong data-end=\"228\" data-start=\"216\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-end=\"1114\" data-start=\"229\"\u003e\n\u003cli data-end=\"329\" data-start=\"229\"\u003e\n\u003cp data-end=\"329\" data-start=\"231\"\u003e\u003cstrong data-end=\"242\" data-start=\"231\"\u003eOrigin:\u003c\/strong\u003e Colombia, Santa Rosa de Cabal, Risaralda\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"438\" data-start=\"330\"\u003e\n\u003cp data-end=\"438\" data-start=\"332\"\u003e\u003cstrong data-end=\"345\" data-start=\"332\"\u003eProducer:\u003c\/strong\u003e Julio Madrid \/ Finca La Riviera (UBA Coffee project) \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"532\" data-start=\"439\"\u003e\n\u003cp data-end=\"532\" data-start=\"441\"\u003e\u003cstrong data-end=\"453\" data-start=\"441\"\u003eVariety:\u003c\/strong\u003e \u003cstrong data-end=\"468\" data-start=\"454\"\u003eSudan Rume\u003c\/strong\u003e\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"665\" data-start=\"533\"\u003e\n\u003cp data-end=\"665\" data-start=\"535\"\u003e\u003cstrong data-end=\"547\" data-start=\"535\"\u003eProcess:\u003c\/strong\u003e Bioreactor fermentation with selected indigenous yeast\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"747\" data-start=\"666\"\u003e\n\u003cp data-end=\"747\" data-start=\"668\"\u003e\u003cstrong data-end=\"682\" data-start=\"668\"\u003eElevation:\u003c\/strong\u003e ~1,750 m above sea level \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"831\" data-start=\"748\"\u003e\n\u003cp data-end=\"831\" data-start=\"750\"\u003e\u003cstrong data-end=\"766\" data-start=\"750\"\u003eRoast Level:\u003c\/strong\u003e Medium-Light (filter‑oriented) \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"996\" data-start=\"892\"\u003e\n\u003cp data-end=\"996\" data-start=\"894\"\u003e\u003cstrong data-end=\"912\" data-start=\"894\"\u003eTasting Notes:\u003c\/strong\u003e Apricot 🍑 • Citrus 🍋 • Peach 🍑 • Rose 🌹 \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1054\" data-start=\"997\"\u003e\n\u003cp data-end=\"1054\" data-start=\"999\"\u003e\u003cstrong data-end=\"1008\" data-start=\"999\"\u003eBody:\u003c\/strong\u003e Silky \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1114\" data-start=\"1055\"\u003e\n\u003cp data-end=\"1114\" data-start=\"1057\"\u003e\u003cstrong data-end=\"1069\" data-start=\"1057\"\u003eAcidity:\u003c\/strong\u003e Medium \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-end=\"1134\" data-start=\"1121\"\u003e\u003cstrong data-end=\"1134\" data-start=\"1124\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1692\" data-start=\"1135\"\u003eTANAT is excited to present \u003cstrong data-end=\"1196\" data-start=\"1163\"\u003eFinca La Riviera [Sudan Rume]\u003c\/strong\u003e, a striking and expressive Colombian coffee that showcases the elegant complexity of the rare \u003cstrong data-end=\"1305\" data-start=\"1291\"\u003eSudan Rume\u003c\/strong\u003e variety. Cultivated high in the lush hills of Risaralda, this lot undergoes a meticulous bioreactor fermentation that enhances its aromatic depth and clarity. The cup reveals layers of \u003cstrong data-end=\"1554\" data-start=\"1491\"\u003eapricot 🍑, citrus 🍋, peach 🍑, and delicate rose 🌹 notes\u003c\/strong\u003e, all wrapped in a silky texture and refined finesse — a wonderful journey from terroir to filter. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"1719\" data-start=\"1699\"\u003e\u003cstrong data-end=\"1719\" data-start=\"1702\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2316\" data-start=\"1720\"\u003eThis coffee comes from \u003cstrong data-end=\"1763\" data-start=\"1743\"\u003eFinca La Riviera\u003c\/strong\u003e, a standout farm within the \u003cstrong data-end=\"1814\" data-start=\"1792\"\u003eUBA Coffee project\u003c\/strong\u003e, led by producer \u003cstrong data-end=\"1848\" data-start=\"1832\"\u003eJulio Madrid\u003c\/strong\u003e and his team. Located in the verdant \u003cstrong data-end=\"1909\" data-start=\"1886\"\u003eSanta Rosa de Cabal\u003c\/strong\u003e region of Colombia’s Risaralda department, La Riviera benefits from rich volcanic soils, a cool Andean climate, and attentive farming practices that highlight high‑quality microlots. The UBA Coffee initiative blends tradition and innovation, giving producers the tools to explore expressive fermentations and varietals of distinction — including the rare Sudan Rume. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"2342\" data-start=\"2323\"\u003e\u003cstrong data-end=\"2342\" data-start=\"2326\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"3019\" data-start=\"2343\"\u003eWhat makes this lot truly special is its \u003cstrong data-end=\"2422\" data-start=\"2384\"\u003econtrolled bioreactor fermentation\u003c\/strong\u003e. After harvest, the cherries are pulped and placed into a bioreactor where they’re inoculated with a selected indigenous yeast (\u003cem data-end=\"2573\" data-start=\"2551\"\u003eKazachstania humilis\u003c\/em\u003e). The fermentation is rigorously monitored (temperature, acidity, time) for about \u003cstrong data-end=\"2668\" data-start=\"2656\"\u003e48 hours\u003c\/strong\u003e, allowing for enhanced aromatic development and structural clarity. After fermentation, the beans are washed and sun‑dried until stable, then finished in a controlled environment to reach ideal moisture content. This careful process yields a bright, elegant coffee with clean fruit expression and a silky body. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"3041\" data-start=\"3026\"\u003e\u003cstrong data-end=\"3041\" data-start=\"3029\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"3527\" data-start=\"3042\"\u003eIn the cup, \u003cstrong data-end=\"3087\" data-start=\"3054\"\u003eFinca La Riviera [Sudan Rume]\u003c\/strong\u003e offers a \u003cstrong data-end=\"3129\" data-start=\"3097\"\u003erefined and aromatic profile\u003c\/strong\u003e with layered fruit and floral character. Bright \u003cstrong data-end=\"3192\" data-start=\"3178\"\u003eapricot 🍑\u003c\/strong\u003e sweetness and \u003cstrong data-end=\"3220\" data-start=\"3207\"\u003ecitrus 🍋\u003c\/strong\u003e zest lead the way, followed by soft \u003cstrong data-end=\"3269\" data-start=\"3257\"\u003epeach 🍑\u003c\/strong\u003e undertones and gentle \u003cstrong data-end=\"3303\" data-start=\"3292\"\u003erose 🌹\u003c\/strong\u003e aromatics that linger. The acidity is balanced and medium in intensity, while the body feels smooth and silky — perfect for filter methods that allow each nuance to unfold sip by sip. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"3549\" data-start=\"3534\"\u003e\u003cstrong data-end=\"3549\" data-start=\"3537\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"4050\" data-start=\"3550\"\u003eTANAT’s \u003cstrong data-end=\"3591\" data-start=\"3558\"\u003eFinca La Riviera [Sudan Rume]\u003c\/strong\u003e is a beautifully composed and expressive coffee that celebrates one of coffee’s rarest varietals. From the meticulous care on the farm to the advanced fermentation and drying techniques, this microlot highlights both terroir and craftsmanship. Whether you’re exploring rare varietals or seeking a standout filter coffee, this Sudan Rume offers elegance, depth, and unforgettable flavour — a true speciality experience.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":57070194491766,"sku":"TANAT-LARIVIERA-SUDANRUME","price":14.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_1RivieraSudanRume.webp?v=1768487511"},{"product_id":"tanat-assemblage-geisha-strawberry-colombia","title":"TANAT - Assemblage - Geisha Strawberry | Colombia","description":"\u003ch2 data-end=\"222\" data-start=\"207\"\u003e\u003cstrong data-end=\"222\" data-start=\"210\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-end=\"938\" data-start=\"223\"\u003e\n\u003cli data-end=\"295\" data-start=\"223\"\u003e\n\u003cp data-end=\"295\" data-start=\"225\"\u003e\u003cstrong data-end=\"236\" data-start=\"225\"\u003eOrigin:\u003c\/strong\u003e 100% Colombia\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"412\" data-start=\"296\"\u003e\n\u003cp data-end=\"412\" data-start=\"298\"\u003e\u003cstrong data-end=\"311\" data-start=\"298\"\u003eProducer:\u003c\/strong\u003e Café Granja La Esperanza \u0026amp; Carlos Vergara (blend components) \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"486\" data-start=\"413\"\u003e\n\u003cp data-end=\"486\" data-start=\"415\"\u003e\u003cstrong data-end=\"429\" data-start=\"415\"\u003eVarieties:\u003c\/strong\u003e Geisha \u0026amp; Caturra \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"609\" data-start=\"487\"\u003e\n\u003cp data-end=\"609\" data-start=\"489\"\u003e\u003cstrong data-end=\"501\" data-start=\"489\"\u003eProcess:\u003c\/strong\u003e Honey process on Gesha \u0026amp; \u003cstrong data-end=\"550\" data-start=\"518\"\u003eStrawberry yeast inoculation\u003c\/strong\u003e on Caturra\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"692\" data-start=\"610\"\u003e\n\u003cp data-end=\"692\" data-start=\"612\"\u003e\u003cstrong data-end=\"628\" data-start=\"612\"\u003eRoast Level:\u003c\/strong\u003e Light — filter‑oriented \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"767\" data-start=\"693\"\u003e\n\u003cp data-end=\"767\" data-start=\"695\"\u003e\u003cstrong data-end=\"705\" data-start=\"695\"\u003eScore:\u003c\/strong\u003e 88 \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"938\" data-start=\"828\"\u003e\n\u003cp data-end=\"938\" data-start=\"830\"\u003e\u003cstrong data-end=\"848\" data-start=\"830\"\u003eTasting Notes:\u003c\/strong\u003e \u003cstrong data-end=\"900\" data-start=\"849\"\u003eViolet 🌸 • Strawberry 🍓 • Blueberry muffin 🫐\u003c\/strong\u003e \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-end=\"958\" data-start=\"945\"\u003e\u003cstrong data-end=\"958\" data-start=\"948\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1483\" data-start=\"959\"\u003eTANAT is excited to introduce \u003cstrong data-end=\"1021\" data-start=\"989\"\u003eAssemblage Geisha Strawberry\u003c\/strong\u003e, a colourful and expressive house blend that bursts with fruitiness and gourmand charm. This vibrant coffee combines the elegance of a \u003cstrong data-end=\"1173\" data-start=\"1157\"\u003eGeisha Honey\u003c\/strong\u003e lot from Granja La Esperanza with the playful complexity of a \u003cstrong data-end=\"1247\" data-start=\"1236\"\u003eCaturra\u003c\/strong\u003e lot fermented with \u003cem data-end=\"1294\" data-start=\"1267\"\u003estrawberry‑cultured yeast\u003c\/em\u003e. The result is an indulgent cup that’s juicy, fragrant, and as addictive as it is expressive — perfect for lovers of bright, flavorful filter coffees. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"1510\" data-start=\"1490\"\u003e\u003cstrong data-end=\"1510\" data-start=\"1493\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1992\" data-start=\"1511\"\u003eThis blend brings together two standout Colombian sources: the famed \u003cstrong data-end=\"1603\" data-start=\"1580\"\u003eGranja La Esperanza\u003c\/strong\u003e, known for producing refined and aromatic microlots (specifically the Geisha Honey component), and coffee from \u003cstrong data-end=\"1733\" data-start=\"1715\"\u003eCarlos Vergara\u003c\/strong\u003e, whose Caturra component undergoes creative fermentation with strawberry yeast. By combining these complementary coffees, TANAT celebrates both varietal elegance and innovative processing in one unforgettable assemblage. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"2018\" data-start=\"1999\"\u003e\u003cstrong data-end=\"2018\" data-start=\"2002\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2497\" data-start=\"2019\"\u003eThe \u003cstrong data-end=\"2040\" data-start=\"2023\"\u003eHoney process\u003c\/strong\u003e applied to the Geisha helps preserve natural sugars and develop sweetness while still offering clarity. Meanwhile, the Caturra component undergoes fermentation with \u003cstrong data-end=\"2238\" data-start=\"2206\"\u003estrawberry yeast inoculation\u003c\/strong\u003e, a technique that infuses additional fruity complexity and aromatic layers into the cup. Together, these processes yield a balanced, juicy profile that keeps the cup lively and engaging without overpowering the palate. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"2519\" data-start=\"2504\"\u003e\u003cstrong data-end=\"2519\" data-start=\"2507\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2952\" data-start=\"2520\"\u003eIn the cup, \u003cstrong data-end=\"2564\" data-start=\"2532\"\u003eAssemblage Geisha Strawberry\u003c\/strong\u003e is ultra‑expressive and joyful. Bright \u003cstrong data-end=\"2617\" data-start=\"2604\"\u003eviolet 🌸\u003c\/strong\u003e aromatics greet the nose, followed by juicy \u003cstrong data-end=\"2679\" data-start=\"2662\"\u003estrawberry 🍓\u003c\/strong\u003e sweetness and playful \u003cstrong data-end=\"2725\" data-start=\"2702\"\u003eblueberry muffin 🫐\u003c\/strong\u003e notes that evoke a soft, fruity dessert character. The body is smooth and appealing, with a medium acidity that enhances the fruit forwardness and makes each sip feel fresh and exciting. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"2974\" data-start=\"2959\"\u003e\u003cstrong data-end=\"2974\" data-start=\"2962\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"3516\" data-start=\"2975\"\u003eTANAT’s \u003cstrong data-end=\"3015\" data-start=\"2983\"\u003eAssemblage Geisha Strawberry\u003c\/strong\u003e is a bold and playful coffee that pushes the boundaries of flavour while staying grounded in quality and balance. Its unique combination of varietals and fermentation styles creates a cup that’s richly fruity, delightfully aromatic, and thoroughly enjoyable — a perfect showcase of Colombian coffee innovation and expressive roasting. Whether enjoyed as a bright filter brew or explored for its nuanced flavour layers, this assemblage is a standout experience.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":57070287651190,"sku":"TANAT-GESHA-STRAWBERRY-100","price":21.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEBMICROLOT_GeishaStrawberry.webp?v=1768487799"},{"product_id":"tanat-acacia-hills-geisha-washed-ab-pb","title":"TANAT - Acacia Hills [Geisha Washed AB \/ PB]","description":"\u003cdiv class=\"vc_custom_heading_wrap\"\u003e\n\u003cdiv class=\"heading-text el-text\"\u003e\n\u003ch2 data-end=\"195\" data-start=\"180\"\u003e\u003cstrong data-end=\"195\" data-start=\"183\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-end=\"766\" data-start=\"196\"\u003e\n\u003cli data-end=\"296\" data-start=\"196\"\u003e\n\u003cp data-end=\"296\" data-start=\"198\"\u003e\u003cstrong data-end=\"209\" data-start=\"198\"\u003eOrigin:\u003c\/strong\u003e Tanzania 🇹🇿 (Karatu District, Arusha region) \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"399\" data-start=\"297\"\u003e\n\u003cp data-end=\"399\" data-start=\"299\"\u003e\u003cstrong data-end=\"312\" data-start=\"299\"\u003eProducer:\u003c\/strong\u003e Acacia Hills (Leon \u0026amp; Aideen Christianakis) \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"466\" data-start=\"400\"\u003e\n\u003cp data-end=\"466\" data-start=\"402\"\u003e\u003cstrong data-end=\"415\" data-start=\"402\"\u003eVarietal:\u003c\/strong\u003e Geisha \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"532\" data-start=\"467\"\u003e\n\u003cp data-end=\"532\" data-start=\"469\"\u003e\u003cstrong data-end=\"481\" data-start=\"469\"\u003eProcess:\u003c\/strong\u003e Washed \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"622\" data-start=\"533\"\u003e\n\u003cp data-end=\"622\" data-start=\"535\"\u003e\u003cstrong data-end=\"549\" data-start=\"535\"\u003eElevation:\u003c\/strong\u003e ~1,800 – 1,925 m above sea level \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"646\" data-start=\"623\"\u003e\n\u003cp data-end=\"646\" data-start=\"625\"\u003e\u003cstrong data-end=\"638\" data-start=\"625\"\u003eBag Size:\u003c\/strong\u003e 200 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"668\" data-start=\"647\"\u003e\n\u003cp data-end=\"668\" data-start=\"649\"\u003e\u003cstrong data-end=\"659\" data-start=\"649\"\u003eRoast:\u003c\/strong\u003e Filter\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"766\" data-start=\"669\"\u003e\n\u003cp data-end=\"766\" data-start=\"671\"\u003e\u003cstrong data-end=\"689\" data-start=\"671\"\u003eTasting Notes:\u003c\/strong\u003e Bergamot 🍊 • Citrus 🍋 • Black tea 🫖 \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"771\" data-start=\"768\"\u003e\n\u003ch2 data-end=\"786\" data-start=\"773\"\u003e\u003cstrong data-end=\"786\" data-start=\"776\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1168\" data-start=\"787\"\u003eTanat is delighted to present \u003cstrong data-end=\"855\" data-start=\"817\"\u003eAcacia Hills Geisha Washed AB \/ PB\u003c\/strong\u003e, a \u003cstrong data-end=\"882\" data-start=\"859\"\u003erefined and elegant\u003c\/strong\u003e expression of Geisha from one of \u003cstrong data-end=\"956\" data-start=\"916\"\u003eTanzania’s most prestigious terroirs\u003c\/strong\u003e. This washed lot showcases the distinctive clarity and aromatic finesse of the Geisha variety, delivering a cup that’s both delicate and engaging — ideal for filter brewing. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"1173\" data-start=\"1170\"\u003e\n\u003ch2 data-end=\"1195\" data-start=\"1175\"\u003e\u003cstrong data-end=\"1195\" data-start=\"1178\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1781\" data-start=\"1196\"\u003eThis coffee comes from \u003cstrong data-end=\"1235\" data-start=\"1219\"\u003eAcacia Hills\u003c\/strong\u003e, a farm managed by \u003cstrong data-end=\"1288\" data-start=\"1255\"\u003eLeon and Aideen Christianakis\u003c\/strong\u003e in northern Tanzania’s \u003cstrong data-end=\"1329\" data-start=\"1312\"\u003eArusha region\u003c\/strong\u003e, near the iconic Ngorongoro Crater and Serengeti National Park. Their location on the fertile slopes of \u003cem data-end=\"1449\" data-start=\"1434\"\u003eMount Oldeani\u003c\/em\u003e — at high altitude and with rich volcanic soils — offers ideal conditions for growing specialty coffee. Acacia Hills has built a strong reputation for producing high‑quality microlots year after year, combining careful cultivation with expert processing to highlight Geisha’s unique potential. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"1786\" data-start=\"1783\"\u003e\n\u003ch2 data-end=\"1807\" data-start=\"1788\"\u003e\u003cstrong data-end=\"1807\" data-start=\"1791\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2220\" data-start=\"1808\"\u003eThis lot is prepared using a \u003cstrong data-end=\"1855\" data-start=\"1837\"\u003ewashed process\u003c\/strong\u003e, a method that accentuates clarity and balance. After \u003cstrong data-end=\"1937\" data-start=\"1910\"\u003emeticulous hand‑picking\u003c\/strong\u003e, cherries are depulped and fermented to remove most of the mucilage, then thoroughly washed. The beans are dried with precision at high altitude, ensuring that acidity, sweetness, and varietal character are preserved and articulated in the cup. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2225\" data-start=\"2222\"\u003e\n\u003ch2 data-end=\"2242\" data-start=\"2227\"\u003e\u003cstrong data-end=\"2242\" data-start=\"2230\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2669\" data-start=\"2243\"\u003eIn the cup, \u003cstrong data-end=\"2285\" data-start=\"2255\"\u003eAcacia Hills Geisha Washed\u003c\/strong\u003e reveals a \u003cstrong data-end=\"2335\" data-start=\"2296\"\u003eclean, elegant, and nuanced profile\u003c\/strong\u003e. Bright \u003cstrong data-end=\"2359\" data-start=\"2344\"\u003ebergamot 🍊\u003c\/strong\u003e and fresh \u003cstrong data-end=\"2383\" data-start=\"2370\"\u003ecitrus 🍋\u003c\/strong\u003e notes give the coffee a crisp, uplifting acidity, while delicate \u003cstrong data-end=\"2465\" data-start=\"2449\"\u003eblack tea 🫖\u003c\/strong\u003e tones add depth and refined structure. The overall experience is subtle yet expressive, with gentle fruit brightness and aromatic complexity that lingers pleasantly. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2674\" data-start=\"2671\"\u003e\n\u003ch2 data-end=\"2691\" data-start=\"2676\"\u003e\u003cstrong data-end=\"2691\" data-start=\"2679\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"3117\" data-start=\"2692\"\u003eTanat’s \u003cstrong data-end=\"2738\" data-start=\"2700\"\u003eAcacia Hills Geisha Washed AB \/ PB\u003c\/strong\u003e is a beautiful example of Geisha from East Africa — combining \u003cstrong data-end=\"2852\" data-start=\"2801\"\u003eclarity, floral elegance, and citrus brightness\u003c\/strong\u003e into a highly refined filter coffee. Whether you’re exploring Geisha origins or seeking a delicate yet expressive specialty cup, this lot offers an unforgettable tasting experience grounded in both terroir and craftsmanship.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":57178149519734,"sku":"TANAT-ACAICIA-GESHA-ABPB","price":22.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_ACACIAHILSSGEISHA.webp?v=1769793721"},{"product_id":"tanat-red-dragon-estate-typica","title":"TANAT - Red Dragon Estate [Typica]","description":"\u003cdiv class=\"vc_custom_heading_wrap\"\u003e\n\u003cdiv class=\"heading-text el-text\"\u003e\n\u003ch2 data-start=\"0\" data-end=\"39\"\u003e\u003cstrong data-start=\"3\" data-end=\"39\"\u003eChina — Red Dragon Estate Typica\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"41\" data-end=\"111\"\u003e\u003cstrong data-start=\"41\" data-end=\"111\"\u003eTastes Like — 🍇 Raspberry • 🌰 Macadamia • ☕ Lapsang Souchong Tea\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr data-start=\"113\" data-end=\"116\"\u003e\n\u003ch2 data-start=\"118\" data-end=\"132\"\u003e\u003cstrong data-start=\"121\" data-end=\"132\"\u003eDETAILS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"134\" data-end=\"527\"\u003e\n\u003cli data-start=\"157\" data-end=\"196\"\u003e\n\u003cp data-start=\"159\" data-end=\"196\"\u003e\u003cstrong data-start=\"159\" data-end=\"172\"\u003eProducer:\u003c\/strong\u003e Uncle Yang \u0026amp; Lao Wang\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"197\" data-end=\"230\"\u003e\n\u003cp data-start=\"199\" data-end=\"230\"\u003e\u003cstrong data-start=\"199\" data-end=\"210\"\u003eEstate:\u003c\/strong\u003e Red Dragon Estate\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"231\" data-end=\"269\"\u003e\n\u003cp data-start=\"233\" data-end=\"269\"\u003e\u003cstrong data-start=\"233\" data-end=\"244\"\u003eRegion:\u003c\/strong\u003e Baoshan, Yunnan, China\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"270\" data-end=\"294\"\u003e\n\u003cp data-start=\"272\" data-end=\"294\"\u003e\u003cstrong data-start=\"272\" data-end=\"285\"\u003eVarietal:\u003c\/strong\u003e Typica\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"295\" data-end=\"329\"\u003e\n\u003cp data-start=\"297\" data-end=\"329\"\u003e\u003cstrong data-start=\"297\" data-end=\"309\"\u003eProcess:\u003c\/strong\u003e Anaerobic Natural\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"330\" data-end=\"359\"\u003e\n\u003cp data-start=\"332\" data-end=\"359\"\u003e\u003cstrong data-start=\"332\" data-end=\"345\"\u003eAltitude:\u003c\/strong\u003e ~1,850 masl\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"360\" data-end=\"381\"\u003e\n\u003cp data-start=\"362\" data-end=\"381\"\u003e\u003cstrong data-start=\"362\" data-end=\"374\"\u003eHarvest:\u003c\/strong\u003e 2025\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"382\" data-end=\"417\"\u003e\n\u003cp data-start=\"384\" data-end=\"417\"\u003e\u003cstrong data-start=\"384\" data-end=\"400\"\u003eRoast Level:\u003c\/strong\u003e Light (Filter)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"418\" data-end=\"527\"\u003e\n\u003cp data-start=\"420\" data-end=\"527\"\u003e\u003cstrong data-start=\"420\" data-end=\"429\"\u003eSize:\u003c\/strong\u003e 200 g (Limited Edition Chinese New Year release) \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"529\" data-end=\"532\"\u003e\n\u003ch2 data-start=\"534\" data-end=\"592\"\u003e\u003cstrong data-start=\"537\" data-end=\"590\"\u003eINTRO — A Distinctive Chinese Microlot from TANAT\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"593\" data-end=\"1020\"\u003eTANAT is thrilled to offer \u003cem data-start=\"620\" data-end=\"654\"\u003eChina — Red Dragon Estate Typica\u003c\/em\u003e, a rare and expressive specialty coffee that highlights the emerging terroir of \u003cstrong data-start=\"735\" data-end=\"745\"\u003eYunnan\u003c\/strong\u003e with elegance and depth. This micro-lot comes from the \u003cstrong data-start=\"801\" data-end=\"822\"\u003eRed Dragon Estate\u003c\/strong\u003e, where producers have focused on exceptional cherry selection and innovative processing to bring out vibrant fruit character and nuanced complexity in the cup. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"1022\" data-end=\"1308\"\u003eCelebrated here in a limited edition for the Chinese New Year, this Typica lot delivers distinctive aromatics and a layered profile that’s perfect for filter brewing — a true exploration of what Chinese coffee can offer within the specialty sphere. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1310\" data-end=\"1313\"\u003e\n\u003ch2 data-start=\"1315\" data-end=\"1381\"\u003e\u003cstrong data-start=\"1318\" data-end=\"1379\"\u003eTHE PRODUCER — Uncle Yang \u0026amp; Lao Wang at Red Dragon Estate\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1382\" data-end=\"1700\"\u003eThe Red Dragon Estate story centers around \u003cstrong data-start=\"1425\" data-end=\"1439\"\u003eUncle Yang\u003c\/strong\u003e, a lifelong coffee farmer rooted in the mountainous landscapes of \u003cstrong data-start=\"1506\" data-end=\"1517\"\u003eBaoshan\u003c\/strong\u003e, and \u003cstrong data-start=\"1523\" data-end=\"1535\"\u003eLao Wang\u003c\/strong\u003e, a passionate specialist who returned to his home region to elevate coffee quality through careful cultivation and processing. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"1702\" data-end=\"2137\"\u003eTheir collaboration is built on a simple yet powerful philosophy: only \u003cstrong data-start=\"1773\" data-end=\"1796\"\u003efully ripe cherries\u003c\/strong\u003e — selected by hand and via flotation — are used. This “All Red Cherry Plan” underpins the estate’s reputation for pristine quality and expressive character. Over years of experimentation, education, and refinement, the team has created lots that rival well-known origins in both clarity and complexity. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2139\" data-end=\"2142\"\u003e\n\u003ch2 data-start=\"2144\" data-end=\"2199\"\u003e\u003cstrong data-start=\"2147\" data-end=\"2197\"\u003eTHE PROCESS — Anaerobic Natural with Precision\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2200\" data-end=\"2323\"\u003e\u003cem data-start=\"2200\" data-end=\"2226\"\u003eRed Dragon Estate Typica\u003c\/em\u003e follows an \u003cstrong data-start=\"2238\" data-end=\"2267\"\u003eanaerobic natural process\u003c\/strong\u003e designed to amplify fruit sweetness and aromatic depth:\u003c\/p\u003e\n\u003cp data-start=\"2325\" data-end=\"2784\"\u003e🍒 \u003cstrong data-start=\"2328\" data-end=\"2353\"\u003eRipe Cherry Selection\u003c\/strong\u003e — Only perfectly mature red cherries are hand-picked and float-sorted. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003cbr data-start=\"2462\" data-end=\"2465\"\u003e🧪 \u003cstrong data-start=\"2468\" data-end=\"2505\"\u003eControlled Anaerobic Fermentation\u003c\/strong\u003e — The cherries ferment in an oxygen-limited environment at ~22 °C, steering flavour development. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003cbr data-start=\"2640\" data-end=\"2643\"\u003e☀️ \u003cstrong data-start=\"2646\" data-end=\"2675\"\u003eNatural Drying (~30 days)\u003c\/strong\u003e — Whole cherries are dried slowly, concentrating sugars and aromatics. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"2786\" data-end=\"2988\"\u003eThis careful approach builds a cup with \u003cstrong data-start=\"2826\" data-end=\"2860\"\u003eclarity, brightness, and depth\u003c\/strong\u003e, showing how anaerobic methods can elevate the intrinsic qualities of Typica from Yunnan. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2990\" data-end=\"2993\"\u003e\n\u003ch2 data-start=\"2995\" data-end=\"3046\"\u003e\u003cstrong data-start=\"2998\" data-end=\"3044\"\u003eTHE CUP — Bright, Nutty, Tea-Like Elegance\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"3047\" data-end=\"3203\"\u003eIn the cup, \u003cem data-start=\"3059\" data-end=\"3085\"\u003eRed Dragon Estate Typica\u003c\/em\u003e is vibrant and layered — a rare example of Chinese coffee that marries fruit sweetness with deeper aromatic intrigue:\u003c\/p\u003e\n\u003ch3 data-start=\"3205\" data-end=\"3226\"\u003e\u003cstrong data-start=\"3209\" data-end=\"3226\"\u003eFlavour Notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"3228\" data-end=\"3389\"\u003e🍇 \u003cstrong data-start=\"3231\" data-end=\"3244\"\u003eRaspberry\u003c\/strong\u003e — juicy, vibrant fruit sweetness\u003cbr data-start=\"3277\" data-end=\"3280\"\u003e🌰 \u003cstrong data-start=\"3283\" data-end=\"3296\"\u003eMacadamia\u003c\/strong\u003e — rich, creamy nutty richness\u003cbr data-start=\"3326\" data-end=\"3329\"\u003e☕ \u003cstrong data-start=\"3331\" data-end=\"3355\"\u003eLapsang Souchong Tea\u003c\/strong\u003e — elegant, smokey tea-like nuance\u003c\/p\u003e\n\u003cp data-start=\"3391\" data-end=\"3647\"\u003eThe acidity is medium with a silky body that lingers gently on the palate. This coffee is both unique and refined — a compelling expression of Yunnan terroir and TANAT’s dedication to showcasing exceptional micro-lots.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":57297290920310,"sku":"TANAT-DRAGON-TYPICA","price":18.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_RD-TYPICA-CNY.webp?v=1771171995"},{"product_id":"tanat-yunyun-nannan-catimor","title":"TANAT - Yunyun Nannan [Catimor]","description":"\u003cdiv class=\"vc_custom_heading_wrap\"\u003e\n\u003cdiv class=\"heading-text el-text\"\u003e\n\u003ch2 data-end=\"38\" data-start=\"0\"\u003e\u003cstrong data-end=\"38\" data-start=\"3\"\u003eChina — Yunyun Nannan [Catimor]\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"104\" data-start=\"40\"\u003e\u003cstrong data-end=\"104\" data-start=\"40\"\u003eTastes Like — 🌹 Rose • 🍈 Lychee • 🍯 Honey • 🍵 Oolong Tea\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr data-end=\"109\" data-start=\"106\"\u003e\n\u003ch2 data-end=\"125\" data-start=\"111\"\u003e\u003cstrong data-end=\"125\" data-start=\"114\"\u003eDETAILS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-end=\"493\" data-start=\"127\"\u003e\n\u003cli data-end=\"200\" data-start=\"150\"\u003e\n\u003cp data-end=\"200\" data-start=\"152\"\u003e\u003cstrong data-end=\"165\" data-start=\"152\"\u003eProducer:\u003c\/strong\u003e Olina Caicai \/ Project One Light\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"247\" data-start=\"201\"\u003e\n\u003cp data-end=\"247\" data-start=\"203\"\u003e\u003cstrong data-end=\"214\" data-start=\"203\"\u003eRegion:\u003c\/strong\u003e Mangshi, Dehong, Yunnan, China\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"273\" data-start=\"248\"\u003e\n\u003cp data-end=\"273\" data-start=\"250\"\u003e\u003cstrong data-end=\"263\" data-start=\"250\"\u003eVarietal:\u003c\/strong\u003e Catimor\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"314\" data-start=\"274\"\u003e\n\u003cp data-end=\"314\" data-start=\"276\"\u003e\u003cstrong data-end=\"288\" data-start=\"276\"\u003eProcess:\u003c\/strong\u003e Anaerobic Yeast Natural\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"349\" data-start=\"315\"\u003e\n\u003cp data-end=\"349\" data-start=\"317\"\u003e\u003cstrong data-end=\"330\" data-start=\"317\"\u003eAltitude:\u003c\/strong\u003e 1,600–1,800 masl\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"371\" data-start=\"350\"\u003e\n\u003cp data-end=\"371\" data-start=\"352\"\u003e\u003cstrong data-end=\"364\" data-start=\"352\"\u003eHarvest:\u003c\/strong\u003e 2025\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"407\" data-start=\"372\"\u003e\n\u003cp data-end=\"407\" data-start=\"374\"\u003e\u003cstrong data-end=\"390\" data-start=\"374\"\u003eRoast Level:\u003c\/strong\u003e Light (Filter)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"493\" data-start=\"408\"\u003e\n\u003cp data-end=\"493\" data-start=\"410\"\u003e\u003cstrong data-end=\"419\" data-start=\"410\"\u003eSize:\u003c\/strong\u003e 200 g\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"498\" data-start=\"495\"\u003e\n\u003ch2 data-end=\"568\" data-start=\"500\"\u003e\u003cstrong data-end=\"566\" data-start=\"503\"\u003eINTRO — Yunnan’s Floral \u0026amp; Fruit-Driven Anaerobic from TANAT\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"950\" data-start=\"569\"\u003eTANAT is delighted to introduce \u003cem data-end=\"634\" data-start=\"601\"\u003eChina — Yunyun Nannan [Catimor]\u003c\/em\u003e, a beautifully expressive single-origin coffee that showcases the evolving specialty character of \u003cstrong data-end=\"750\" data-start=\"733\"\u003eYunnan, China\u003c\/strong\u003e. This lot comes from the highlands of \u003cstrong data-end=\"810\" data-start=\"789\"\u003eMangshi in Dehong\u003c\/strong\u003e, where ideal elevations and careful farming yield cherries with vibrant sweetness and aromatic depth. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"1230\" data-start=\"952\"\u003eThe processing here highlights both terroir and precision — through a lengthy \u003cstrong data-end=\"1070\" data-start=\"1030\"\u003eanaerobic yeast natural fermentation\u003c\/strong\u003e, this coffee delivers an elegant, floral-leaning profile that is lively, balanced, and distinctive among Chinese coffees. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"1235\" data-start=\"1232\"\u003e\n\u003ch2 data-end=\"1293\" data-start=\"1237\"\u003e\u003cstrong data-end=\"1291\" data-start=\"1240\"\u003eTHE PRODUCER — Olina Caicai \u0026amp; Project One Light\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1745\" data-start=\"1294\"\u003eThis coffee is produced by \u003cstrong data-end=\"1337\" data-start=\"1321\"\u003eOlina Caicai\u003c\/strong\u003e and her team through \u003cstrong data-end=\"1380\" data-start=\"1359\"\u003eProject One Light\u003c\/strong\u003e, an initiative founded in 2021 to elevate Yunnan’s presence in the global specialty coffee scene. The project unites local Q-graders, expert processors, and committed traders in order to champion quality, ethical sourcing, and the voices of small producers who have historically been underrepresented on international markets. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"1974\" data-start=\"1747\"\u003eBy spotlighting remote micro-terroirs like Nannan and applying meticulous attention to detail at every stage, Project One Light is helping define what premium Chinese coffee can taste like. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"1979\" data-start=\"1976\"\u003e\n\u003ch2 data-end=\"2042\" data-start=\"1981\"\u003e\u003cstrong data-end=\"2040\" data-start=\"1984\"\u003eTHE PROCESS — Anaerobic Yeast Natural with Intention\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2251\" data-start=\"2043\"\u003e\u003cem data-end=\"2068\" data-start=\"2043\"\u003eYunyun Nannan [Catimor]\u003c\/em\u003e undergoes a \u003cstrong data-end=\"2126\" data-start=\"2081\"\u003econtrolled anaerobic natural fermentation\u003c\/strong\u003e — a method where whole cherries ferment without oxygen, guided by a specialized yeast strain to enhance aromatic complexity:\u003c\/p\u003e\n\u003cp data-end=\"2829\" data-start=\"2253\"\u003e🍒 \u003cstrong data-end=\"2284\" data-start=\"2256\"\u003eCareful Cherry Selection\u003c\/strong\u003e — Fully ripe red cherries are hand-picked and float-sorted for uniform quality. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003cbr data-end=\"2405\" data-start=\"2402\"\u003e🧪 \u003cstrong data-end=\"2444\" data-start=\"2408\"\u003eSeven-Day Anaerobic Fermentation\u003c\/strong\u003e — The cherries ferment in oxygen-limited tanks at ~20 °C with a patented yeast strain that amplifies floral and fruit aromatics. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003cbr data-end=\"2614\" data-start=\"2611\"\u003e☀️ \u003cstrong data-end=\"2650\" data-start=\"2617\"\u003eNatural Drying on Raised Beds\u003c\/strong\u003e — After fermentation, beans are washed with mountain water and dried slowly on raised beds for 15–30 days to preserve sweetness and clarity. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"2991\" data-start=\"2831\"\u003eThis extended and precise processing approach yields a coffee that’s transparent in structure yet rich in nuanced flavour. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2996\" data-start=\"2993\"\u003e\n\u003ch2 data-end=\"3055\" data-start=\"2998\"\u003e\u003cstrong data-end=\"3053\" data-start=\"3001\"\u003eTHE CUP — Floral Elegance with Juicy Fruit Notes\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"3218\" data-start=\"3056\"\u003eIn the cup, \u003cem data-end=\"3083\" data-start=\"3068\"\u003eYunyun Nannan\u003c\/em\u003e is inviting, fragrant, and layered — an excellent example of how innovative processing can highlight terroir and varietal personality.\u003c\/p\u003e\n\u003ch3 data-end=\"3241\" data-start=\"3220\"\u003e\u003cstrong data-end=\"3241\" data-start=\"3224\"\u003eFlavour Notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"3490\" data-start=\"3243\"\u003e🌹 \u003cstrong data-end=\"3254\" data-start=\"3246\"\u003eRose\u003c\/strong\u003e — delicate floral perfume with refined aromatics\u003cbr data-end=\"3306\" data-start=\"3303\"\u003e🍈 \u003cstrong data-end=\"3319\" data-start=\"3309\"\u003eLychee\u003c\/strong\u003e — juicy tropical fruit sweetness\u003cbr data-end=\"3355\" data-start=\"3352\"\u003e🍯 \u003cstrong data-end=\"3367\" data-start=\"3358\"\u003eHoney\u003c\/strong\u003e — rounded, mellow sweetness\u003cbr data-end=\"3398\" data-start=\"3395\"\u003e🍵 \u003cstrong data-end=\"3415\" data-start=\"3401\"\u003eOolong Tea\u003c\/strong\u003e — subtle tea-like depth and elegance \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"3666\" data-start=\"3492\"\u003eThe acidity is medium, and the body is silky — a graceful filter coffee that rewards both careful brewing and simple, mindful sipping.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":57297295802742,"sku":"TANAT-YUNYUN-CATIMOR","price":14.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_SILVER-CATIMOR.webp?v=1771172156"},{"product_id":"tanat-los-patios-scarlet","title":"TANAT - Los Patios [Scarlet]","description":"\u003cdiv class=\"vc_custom_heading_wrap\"\u003e\n\u003cdiv class=\"heading-text el-text\"\u003e\n\u003ch2 data-start=\"0\" data-end=\"38\"\u003e\u003cstrong data-start=\"3\" data-end=\"38\"\u003eColombia — Los Patios [Scarlet]\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"40\" data-end=\"111\"\u003e\u003cstrong data-start=\"40\" data-end=\"111\"\u003eTastes Like — 🍓 Strawberry • 🍒 Sweet Cherry • 🫐 Blueberry Muffin\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr data-start=\"113\" data-end=\"116\"\u003e\n\u003ch2 data-start=\"118\" data-end=\"132\"\u003e\u003cstrong data-start=\"121\" data-end=\"132\"\u003eDETAILS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"134\" data-end=\"502\"\u003e\n\u003cli data-start=\"157\" data-end=\"214\"\u003e\n\u003cp data-start=\"159\" data-end=\"214\"\u003e\u003cstrong data-start=\"159\" data-end=\"182\"\u003eProducer \/ Station:\u003c\/strong\u003e Los Patios \/ The Coffee Quest\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"215\" data-end=\"256\"\u003e\n\u003cp data-start=\"217\" data-end=\"256\"\u003e\u003cstrong data-start=\"217\" data-end=\"228\"\u003eRegion:\u003c\/strong\u003e La Plata, Huila, Colombia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"257\" data-end=\"283\"\u003e\n\u003cp data-start=\"259\" data-end=\"283\"\u003e\u003cstrong data-start=\"259\" data-end=\"272\"\u003eVarietal:\u003c\/strong\u003e Castillo\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"284\" data-end=\"332\"\u003e\n\u003cp data-start=\"286\" data-end=\"332\"\u003e\u003cstrong data-start=\"286\" data-end=\"298\"\u003eProcess:\u003c\/strong\u003e Honey \/ Red Fruits Co-Fermented\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"333\" data-end=\"368\"\u003e\n\u003cp data-start=\"335\" data-end=\"368\"\u003e\u003cstrong data-start=\"335\" data-end=\"348\"\u003eAltitude:\u003c\/strong\u003e ~1,600–1,900 masl\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"369\" data-end=\"390\"\u003e\n\u003cp data-start=\"371\" data-end=\"390\"\u003e\u003cstrong data-start=\"371\" data-end=\"383\"\u003eHarvest:\u003c\/strong\u003e 2025\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"391\" data-end=\"426\"\u003e\n\u003cp data-start=\"393\" data-end=\"426\"\u003e\u003cstrong data-start=\"393\" data-end=\"409\"\u003eRoast Level:\u003c\/strong\u003e Light (Filter)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"427\" data-end=\"502\"\u003e\n\u003cp data-start=\"429\" data-end=\"502\"\u003e\u003cstrong data-start=\"429\" data-end=\"438\"\u003eSize:\u003c\/strong\u003e 200 g \u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"504\" data-end=\"507\"\u003e\n\u003ch2 data-start=\"509\" data-end=\"567\"\u003e\u003cstrong data-start=\"512\" data-end=\"565\"\u003eINTRO — A Bold Co-Fermented Expression from TANAT\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"568\" data-end=\"1001\"\u003eTANAT is delighted to present \u003cem data-start=\"598\" data-end=\"631\"\u003eColombia — Los Patios [Scarlet]\u003c\/em\u003e, an innovative specialty coffee that highlights the creative potential of co-fermentation in Colombian lots. Sourced through \u003cstrong data-start=\"757\" data-end=\"811\"\u003eThe Coffee Quest’s Los Patios fermentation station\u003c\/strong\u003e in \u003cstrong data-start=\"815\" data-end=\"834\"\u003eLa Plata, Huila\u003c\/strong\u003e, this microlot showcases both terroir and process ingenuity — resulting in a cup that is vibrant, juicy, and memorably layered.\u003c\/p\u003e\n\u003cp data-start=\"1003\" data-end=\"1331\"\u003eRather than a conventional washed or natural, \u003cem data-start=\"1049\" data-end=\"1058\"\u003eScarlet\u003c\/em\u003e is developed through a co-fermentation that blends honey characteristics with red fruit drive — making it playful yet balanced, lively yet cohesive. TANAT’s light filter roast lets these complexities sing without overshadowing their inherent sweetness.\u003c\/p\u003e\n\u003chr data-start=\"1333\" data-end=\"1336\"\u003e\n\u003ch2 data-start=\"1338\" data-end=\"1391\"\u003e\u003cstrong data-start=\"1341\" data-end=\"1389\"\u003eTHE PRODUCER — Los Patios \u0026amp; The Coffee Quest\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1392\" data-end=\"1862\"\u003eThis coffee comes from the \u003cstrong data-start=\"1419\" data-end=\"1454\"\u003eLos Patios fermentation station\u003c\/strong\u003e, an R\u0026amp;D centre established by \u003cstrong data-start=\"1485\" data-end=\"1505\"\u003eThe Coffee Quest\u003c\/strong\u003e in \u003cstrong data-start=\"1509\" data-end=\"1518\"\u003eHuila\u003c\/strong\u003e to support local producers and elevate quality through innovative processing. At Los Patios, de-pulped Castillo cherries from surrounding farms (typically 1,600–1,900 masl) are combined with red fruit solutions and guided through a controlled co-fermentation that enhances sweetness and fruit complexity.\u003c\/p\u003e\n\u003cp data-start=\"1864\" data-end=\"2088\"\u003eThe collaboration between local producers and The Coffee Quest’s team brings both consistency and adventurous flavour profiles to speciality roasters like TANAT, helping place Colombian experimental lots on the global stage.\u003c\/p\u003e\n\u003chr data-start=\"2090\" data-end=\"2093\"\u003e\n\u003ch2 data-start=\"2095\" data-end=\"2143\"\u003e\u003cstrong data-start=\"2098\" data-end=\"2141\"\u003eTHE PROCESS — Red Fruit Co-Fermentation\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2144\" data-end=\"2235\"\u003e\u003cem data-start=\"2144\" data-end=\"2166\"\u003eLos Patios [Scarlet]\u003c\/em\u003e follows a co-fermentation process that builds unique fruit profiles:\u003c\/p\u003e\n\u003cp data-start=\"2237\" data-end=\"2783\"\u003e🍒 \u003cstrong data-start=\"2240\" data-end=\"2269\"\u003eSelective Cherry Purchase\u003c\/strong\u003e — De-pulped cherries from nearby farms are brought to Los Patios.\u003cbr data-start=\"2355\" data-end=\"2358\"\u003e🧪 \u003cstrong data-start=\"2361\" data-end=\"2394\"\u003eRed Fruit Infusion + Solution\u003c\/strong\u003e — A commercial red fruit concentrate and proprietary blend are added to the cherries.\u003cbr data-start=\"2500\" data-end=\"2503\"\u003e🔄 \u003cstrong data-start=\"2506\" data-end=\"2535\"\u003eCo-Fermentation (~48 hrs)\u003c\/strong\u003e — Cherries undergo mixed fermentation with fruit precursors, enhancing flavour complexity.\u003cbr data-start=\"2645\" data-end=\"2648\"\u003e☀️ \u003cstrong data-start=\"2651\" data-end=\"2685\"\u003eRaised Bed Drying (12–16 days)\u003c\/strong\u003e — Careful drying with constant turning ensures even development and clarity.\u003c\/p\u003e\n\u003cp data-start=\"2785\" data-end=\"2938\"\u003eThis process creates a coffee that melds calculated fermentation with juicy sweetness and textural nuance — both playful and refined.\u003c\/p\u003e\n\u003chr data-start=\"2940\" data-end=\"2943\"\u003e\n\u003ch2 data-start=\"2945\" data-end=\"2996\"\u003e\u003cstrong data-start=\"2948\" data-end=\"2994\"\u003eTHE CUP — Juicy, Sweet \u0026amp; Playfully Complex\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2997\" data-end=\"3121\"\u003eIn the cup, \u003cem data-start=\"3009\" data-end=\"3031\"\u003eLos Patios [Scarlet]\u003c\/em\u003e is bright and expressive with unexpected dessert-like elements balanced by sweet acidity.\u003c\/p\u003e\n\u003ch3 data-start=\"3123\" data-end=\"3144\"\u003e\u003cstrong data-start=\"3127\" data-end=\"3144\"\u003eFlavour Notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"3146\" data-end=\"3296\"\u003e🍓 \u003cstrong data-start=\"3149\" data-end=\"3163\"\u003eStrawberry\u003c\/strong\u003e — juicy, sweet, and inviting\u003cbr data-start=\"3192\" data-end=\"3195\"\u003e🍒 \u003cstrong data-start=\"3198\" data-end=\"3214\"\u003eSweet Cherry\u003c\/strong\u003e — fresh, melodic fruit core\u003cbr data-start=\"3242\" data-end=\"3245\"\u003e🫐 \u003cstrong data-start=\"3248\" data-end=\"3268\"\u003eBlueberry Muffin\u003c\/strong\u003e — baked sweetness and depth\u003c\/p\u003e\n\u003cp data-start=\"3298\" data-end=\"3614\"\u003eThe body is silky with medium acidity, and the finish is resonant — juicy and vibrant without feeling sharp or heavy. This is a coffee that rewards both careful pour-over brewing and shared sipping, showcasing how co-fermentation can elevate fruit expression in Colombian lots.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":57297301832054,"sku":"TANAT-PATIOS-SCARLET","price":18.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_ScarletEXTRM.webp?v=1771172348"},{"product_id":"tanat-colombia-cgle-las-margaritas-sudan-rume-natural","title":"TANAT - Colombia ,cGLE Las Margaritas [Sudan Rume, Natural]","description":"\u003ch2 data-end=\"58\" data-start=\"0\"\u003e\u003cstrong data-end=\"58\" data-start=\"3\"\u003eColombia — CGLE Las Margaritas [Sudan Rume Natural]\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"136\" data-start=\"60\"\u003e\u003cstrong data-end=\"136\" data-start=\"60\"\u003eTastes Like — 🍃 Cardamom • 🍋 Citron • 🥭 Passion Fruit • 🌿 Eucalyptus\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr data-end=\"141\" data-start=\"138\"\u003e\n\u003ch2 data-end=\"157\" data-start=\"143\"\u003e\u003cstrong data-end=\"157\" data-start=\"146\"\u003eDETAILS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-end=\"534\" data-start=\"159\"\u003e\n\u003cli data-end=\"248\" data-start=\"182\"\u003e\n\u003cp data-end=\"248\" data-start=\"184\"\u003e\u003cstrong data-end=\"204\" data-start=\"184\"\u003eProducer \/ Farm:\u003c\/strong\u003e Café Granja La Esperanza — Las Margaritas\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"300\" data-start=\"249\"\u003e\n\u003cp data-end=\"300\" data-start=\"251\"\u003e\u003cstrong data-end=\"262\" data-start=\"251\"\u003eRegion:\u003c\/strong\u003e Trujillo, Valle del Cauca, Colombia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"329\" data-start=\"301\"\u003e\n\u003cp data-end=\"329\" data-start=\"303\"\u003e\u003cstrong data-end=\"316\" data-start=\"303\"\u003eVarietal:\u003c\/strong\u003e Sudan Rume\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"354\" data-start=\"330\"\u003e\n\u003cp data-end=\"354\" data-start=\"332\"\u003e\u003cstrong data-end=\"344\" data-start=\"332\"\u003eProcess:\u003c\/strong\u003e Natural\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"390\" data-start=\"355\"\u003e\n\u003cp data-end=\"390\" data-start=\"357\"\u003e\u003cstrong data-end=\"370\" data-start=\"357\"\u003eAltitude:\u003c\/strong\u003e ~1,570–1,850 masl\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"412\" data-start=\"391\"\u003e\n\u003cp data-end=\"412\" data-start=\"393\"\u003e\u003cstrong data-end=\"405\" data-start=\"393\"\u003eHarvest:\u003c\/strong\u003e 2025\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"448\" data-start=\"413\"\u003e\n\u003cp data-end=\"448\" data-start=\"415\"\u003e\u003cstrong data-end=\"431\" data-start=\"415\"\u003eRoast Level:\u003c\/strong\u003e Light (Filter)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"534\" data-start=\"449\"\u003e\n\u003cp data-end=\"534\" data-start=\"451\"\u003e\u003cstrong data-end=\"460\" data-start=\"451\"\u003eSize:\u003c\/strong\u003e 100 g\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"539\" data-start=\"536\"\u003e\n\u003ch2 data-end=\"593\" data-start=\"541\"\u003e\u003cstrong data-end=\"591\" data-start=\"544\"\u003eINTRO — A Rare Colombian Natural from TANAT\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1118\" data-start=\"594\"\u003eTANAT is delighted to present \u003cem data-end=\"677\" data-start=\"624\"\u003eColombia — CGLE Las Margaritas [Sudan Rume Natural]\u003c\/em\u003e, a truly expressive and exotic single-origin coffee showcasing one of the \u003cstrong data-end=\"780\" data-start=\"752\"\u003erarest Arabica varietals\u003c\/strong\u003e cultivated today. Sourced from the \u003cstrong data-end=\"839\" data-start=\"816\"\u003eLas Margaritas farm\u003c\/strong\u003e — part of the historic \u003cstrong data-end=\"891\" data-start=\"863\"\u003eCafé Granja La Esperanza\u003c\/strong\u003e estate in \u003cstrong data-end=\"921\" data-start=\"902\"\u003eValle del Cauca\u003c\/strong\u003e — this lot highlights the \u003cstrong data-end=\"962\" data-start=\"948\"\u003eSudan Rume\u003c\/strong\u003e variety with vibrant aromatics and layered sweetness developed through a meticulously controlled \u003cstrong data-end=\"1079\" data-start=\"1060\"\u003enatural process\u003c\/strong\u003e. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"1367\" data-start=\"1120\"\u003eSudan Rume is a storied and uncommon varietal with deep genetic roots in coffee’s early history. Its combination of bright fruit, floral nuance, and spice complexity makes this an intriguing and memorable cup. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"1372\" data-start=\"1369\"\u003e\n\u003ch2 data-end=\"1440\" data-start=\"1374\"\u003e\u003cstrong data-end=\"1438\" data-start=\"1377\"\u003eTHE PRODUCER — Café Granja La Esperanza at Las Margaritas\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1842\" data-start=\"1441\"\u003e\u003cem data-end=\"1467\" data-start=\"1441\"\u003eCafé Granja La Esperanza\u003c\/em\u003e is a renowned Colombian coffee producer with a legacy of experimentation and excellence. At their \u003cstrong data-end=\"1589\" data-start=\"1566\"\u003eLas Margaritas farm\u003c\/strong\u003e, located in the foothills of the \u003cstrong data-end=\"1642\" data-start=\"1623\"\u003eValle del Cauca\u003c\/strong\u003e, the team cultivates rare varietals like Sudan Rume alongside more familiar lines — all with a focus on precision, terroir expression, and thoughtful processing. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"2135\" data-start=\"1844\"\u003eSudan Rume itself is a naturally occurring Arabica that historically predates many modern cultivars. Low-yielding and delicate to grow, it’s prized for its distinct aromatics and fruit-driven complexity — making lots like this both rare and captivating. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2140\" data-start=\"2137\"\u003e\n\u003ch2 data-end=\"2194\" data-start=\"2142\"\u003e\u003cstrong data-end=\"2192\" data-start=\"2145\"\u003eTHE PROCESS — Traditional Natural with Care\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2314\" data-start=\"2195\"\u003eThis coffee is processed as a \u003cstrong data-end=\"2236\" data-start=\"2225\"\u003enatural\u003c\/strong\u003e, meaning cherries are dried whole to emphasize fruit influence and sweetness:\u003c\/p\u003e\n\u003cp data-end=\"2699\" data-start=\"2316\"\u003e🍒 \u003cstrong data-end=\"2348\" data-start=\"2319\"\u003eHand-Picked Ripe Cherries\u003c\/strong\u003e — Only the best red cherries are accepted. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003cbr data-end=\"2432\" data-start=\"2429\"\u003e☀️ \u003cstrong data-end=\"2453\" data-start=\"2435\"\u003eNatural Drying\u003c\/strong\u003e — Whole cherries are dried slowly, concentrating sugars and aromatics. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003cbr data-end=\"2565\" data-start=\"2562\"\u003e🔄 \u003cstrong data-end=\"2588\" data-start=\"2568\"\u003eEven Development\u003c\/strong\u003e — Careful management ensures balanced drying and expressive fruit notes. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"2851\" data-start=\"2701\"\u003eThis method amplifies the varietal’s inherent fruit complexity while retaining clarity and freshness in the cup. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2856\" data-start=\"2853\"\u003e\n\u003ch2 data-end=\"2898\" data-start=\"2858\"\u003e\u003cstrong data-end=\"2896\" data-start=\"2861\"\u003eTHE CUP — Spicy, Exotic \u0026amp; Juicy\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"3049\" data-start=\"2899\"\u003eIn the cup, \u003cem data-end=\"2951\" data-start=\"2911\"\u003eCGLE Las Margaritas Sudan Rume Natural\u003c\/em\u003e is rich, vibrant, and multi-layered — a celebration of both rare genetics and refined processing.\u003c\/p\u003e\n\u003ch3 data-end=\"3072\" data-start=\"3051\"\u003e\u003cstrong data-end=\"3072\" data-start=\"3055\"\u003eFlavour Notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"3348\" data-start=\"3074\"\u003e🍃 \u003cstrong data-end=\"3089\" data-start=\"3077\"\u003eCardamom\u003c\/strong\u003e — bright spice with aromatic warmth\u003cbr data-end=\"3128\" data-start=\"3125\"\u003e🍋 \u003cstrong data-end=\"3141\" data-start=\"3131\"\u003eCitron\u003c\/strong\u003e — lively citrus brightness with clean acidity\u003cbr data-end=\"3190\" data-start=\"3187\"\u003e🥭 \u003cstrong data-end=\"3210\" data-start=\"3193\"\u003ePassion Fruit\u003c\/strong\u003e — tropical sweetness and juicy depth\u003cbr data-end=\"3250\" data-start=\"3247\"\u003e🌿 \u003cstrong data-end=\"3267\" data-start=\"3253\"\u003eEucalyptus\u003c\/strong\u003e — a faint, fresh herbal lift on the finish \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"3610\" data-start=\"3350\"\u003eThe acidity is medium, and the body is juicy and engaging — a profile that lingers with elegance and intrigue. This is a coffee that rewards mindful brewing and highlights what exceptional Colombian naturals can achieve.\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eSCA Cup Score - \u003cstrong\u003e88\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":57297312088438,"sku":"TANAT-cGLE-SUDANRUME-100","price":18.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEBMICROLOT_CGLESUDANRUME.webp?v=1771172777"},{"product_id":"tanat-finca-la-riviera-sidra-tanat-lot","title":"TANAT - Finca La Riviera [Sidra Tanat Lot]","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eColombia — Julio Madrid Finca La Riviera Sidra (Bioreactor Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍊 Blood Orange • 🍓 Strawberry • 💜 Lavender • 🍯 Honey\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Julio Madrid\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca La Riviera\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Santa Rosa de Cabal, Risaralda, Colombia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Sidra\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Bioreactor, Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1700 masl\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFrom La Riviera farm, this Sidra is cultivated at 1,700 metres altitude in Santa Rosa de Cabal, in the Risaralda region of Colombia. An expressive variety, Sidra is distinguished by its great aromatic elegance and natural complexity. This lot is worked according to an innovative process—after depulping, the coffee is fermented in a bioreactor. Fermentation is rigorously controlled for approximately 48 hours, with precise monitoring of temperature and acidity, before complete washing aimed at stabilising and clarifying the profile. This mastered process gives birth to a juicy and complex coffee, revealing notes of blood orange, strawberry, lavender, and honey, carried by a silky texture and elegant sweetness.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJulio Madrid operates Finca La Riviera as part of Café Uba, a family of producers spanning three generations in Colombia. At La Riviera, the selection is meticulous. Producers seek complex aromatic profiles capable of offering specialty coffees of great finesse. Café Uba adopts a sustainable and responsible approach, with a signature that also includes innovative processes, constantly pushing aromatic boundaries. The farm is part of a trio of emblematic properties, each telling a different story whilst maintaining commitment to quality, biodiversity, and environmental stewardship.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Bioreactor Washed process involves advanced fermentation control:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Fruit removed from beans\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🧪 \u003cstrong\u003eBioreactor Fermentation\u003c\/strong\u003e — Approximately 48 hours in controlled environment\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌡️ \u003cstrong\u003ePrecise Monitoring\u003c\/strong\u003e — Temperature and acidity tracked throughout fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌊 \u003cstrong\u003eComplete Washing\u003c\/strong\u003e — Thorough washing to stabilise and clarify the profile\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Careful drying to preserve developed flavours\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⛵ \u003cstrong\u003eSailing Transport\u003c\/strong\u003e — Shipped to Europe aboard a 100% sail-powered cargo vessel, reducing maritime CO₂ emissions by up to 98%. Direct route with no transshipment for cleaner, more responsible, better-preserved coffee.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis innovative approach creates exceptional clarity and complexity whilst maintaining the variety's natural characteristics.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJuicy and complex with silky texture. Blood orange, strawberry, lavender, and honey. Elegant sweetness throughout. A refined expression of Sidra's natural complexity.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍊 \u003cstrong\u003eBlood Orange\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍓 \u003cstrong\u003eStrawberry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💜 \u003cstrong\u003eLavender\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍯 \u003cstrong\u003eHoney\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":57454532886902,"sku":"TANAT-LARIVIERA-SIDRA[TANAT]","price":19.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_1FincaRivieraSidraTanat.webp?v=1773330418"},{"product_id":"tanat-ana-sora-anaerobic-natural","title":"TANAT - Ana Sora [Anaerobic Natural]","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eEthiopia — Ana Sora Washing Station Heirloom (Natural Anaerobic)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍇 Raspberry • 🍑 White Peach • 🍵 Black Tea\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Ana Sora Washing Station\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Smallholder farmers\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Guji, Ethiopia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Heirloom\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural Anaerobic\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1900–2350 masl\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA batch from Guji, Ethiopia, produced by Ana Sora Washing Station and grown between 1,900 and 2,350 metres above sea level. Heirloom variety worked using a Natural Anaerobic process, which intensifies the aromatic expression and provides greater depth and complexity in the cup. The profile is vibrant and defined, combining fruit and structure with clarity. An omni roast, versatile for both filter and espresso.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAna Sora Washing Station processes coffee from smallholder farmers in the Guji region of Ethiopia. Guji is renowned for producing some of Ethiopia's most complex and fruit-forward coffees, benefiting from high altitudes, rich soils, and ideal growing conditions. The washing station plays a crucial role in aggregating cherries from numerous small-scale producers and applying consistent, quality-focused processing methods. The Natural Anaerobic process represents the station's commitment to innovation and experimentation whilst maintaining the distinctive character of Ethiopian heirloom varieties.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Natural Anaerobic process involves controlled fermentation:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eCherry Selection\u003c\/strong\u003e — Ripe cherries delivered by smallholder farmers\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🫙 \u003cstrong\u003eAnaerobic Fermentation\u003c\/strong\u003e — Whole cherries fermented in sealed, oxygen-free environment\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌡️ \u003cstrong\u003eControlled Conditions\u003c\/strong\u003e — Temperature and timing monitored throughout fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eSun Drying\u003c\/strong\u003e — Extended drying on raised beds at high altitude\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e👀 \u003cstrong\u003eQuality Control\u003c\/strong\u003e — Regular turning and monitoring to ensure even drying\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🫘 \u003cstrong\u003eHulling\u003c\/strong\u003e — Dried fruit removed after reaching optimal moisture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis process intensifies aromatic expression and provides greater depth and complexity in the cup.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eVibrant and defined, combining fruit and structure with clarity. Raspberry, white peach, and black tea. A fruity profile with elegant structure.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍇 \u003cstrong\u003eRaspberry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍑 \u003cstrong\u003eWhite Peach\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍵 \u003cstrong\u003eBlack Tea\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":57454632468854,"sku":"TANAT-ANASORA-AN","price":13.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_AnaSora.webp?v=1773330607"},{"product_id":"tanat-elto-elora-honey-anaerobic","title":"TANAT - Elto Elora [Honey Anaerobic] | Ethiopia","description":"\u003ch2\u003e\u003cstrong\u003eEthiopia — Elto Coffee Elto Elora 74110 \u0026amp; 74112 (Honey Anaerobic)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍑 White Peach • 🌿 Fig Leaf • 🌸 Honeysuckle • 🍋 Grapefruit\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Eliyas Dukamo \u0026amp; Atiklit Dejene (Elto Coffee)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Elto Coffee nano-lot, Arbegona\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Sidama, Ethiopia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e 74110, 74112\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Honey Anaerobic\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2,200 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis remarkable nano-lot from Elto Coffee represents the precision and daring that defines the work of Eliyas Dukamo and Atiklit Dejene in the Arbegona area of Ethiopia's Sidama region. Grown at a formidable 2,200 metres above sea level, the 74110 and 74112 varieties are put through an experimental honey anaerobic process that results in a cup of exceptional smoothness and complexity.\u003c\/p\u003e\n\u003cp\u003eIn the cup, the profile opens with the juicy sweetness of white peach before a distinctive touch of fig leaf adds depth and intrigue. Floral aromas of honeysuckle then emerge, leading to a clean, zesty grapefruit finish. This is a very beautiful expression of high-altitude Ethiopian terroir — roasted omni to reveal its qualities across both filter and espresso.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eElto Coffee is the passion project of Eliyas Dukamo and Atiklit Dejene, a couple based in Sidama Bensa who have dedicated themselves to revealing the full breadth of Ethiopian coffee. They work by selecting carefully chosen nano-lots, collaborating closely with small local producers in their community to cultivate coffees with remarkable traceability and aromatic complexity.\u003c\/p\u003e\n\u003cp\u003eTheir commitment to an ethical and sustainable approach underpins everything they do. By partnering with growers at the micro-level, they maintain meticulous quality control and push the boundaries of post-harvest technique — incorporating washed, natural, honey, and anaerobic methods with equal rigour. The result is a portfolio of coffees that capture the singular richness of the Sidama terroir in all its diversity.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Honey Anaerobic process at Elto Coffee involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Cherries are hand-picked at peak ripeness to ensure full sugar development\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Cherries are depulped, leaving a controlled quantity of mucilage on the parchment\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eAnaerobic Fermentation\u003c\/strong\u003e — Parchment rests in sealed, oxygen-free vessels, intensifying sweetness and complexity\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eSlow Drying\u003c\/strong\u003e — Beans are spread on raised African beds and dried slowly in natural conditions\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe combination of honey mucilage and anaerobic fermentation produces the characteristic smoothness and layered sweetness that defines this lot.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAn elegant and deeply satisfying cup, the Elto Elora Honey Anaerobic opens with white peach juiciness before an unusual and compelling fig leaf note adds structure. Honeysuckle florality lifts the mid-palate, and the finish is clean and bright with fresh grapefruit zest. Omni-roasted, it performs beautifully as both a filter and an espresso.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍑 \u003cstrong\u003eWhite Peach\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌿 \u003cstrong\u003eFig Leaf\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eHoneysuckle\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍋 \u003cstrong\u003eGrapefruit\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":57703170277750,"sku":"TANAT-ELORA-HONEY-AN","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/02c52c4e68fae4a22985feadecc85fea_a60f750f-91c3-410f-bae3-3c6aee9ce660.webp?v=1776513932"},{"product_id":"tanat-edinson-argote-gesha-advanced-natural","title":"TANAT - Edinson Argote [Gesha Advanced Natural] | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Edinson Argote Quebradita Gesha (Advanced Natural)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🌺 Orange Blossom • 🍑 Apricot • 🍒 Cherry • 🌸 Rose\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Edinson Argote \u0026amp; Luz Ángela Rojas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e La Quebradita (Quebraditas Coffee Farm)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Timaná, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Advanced Natural (72h fermentation + yeast inoculation)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,850 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis exceptional 100g lot from Edinson Argote represents one of the most technically accomplished coffees to come out of Huila, Colombia. Processed using Edinson's signature Advanced Natural method — a multi-stage fermentation involving natural 72-hour fermentation, partial drying, rehydration and selected beer and wine yeast inoculation — the result is a coffee of extraordinary florality and complexity.\u003c\/p\u003e\n\u003cp\u003eThe Gesha variety, revered for its tea-like delicacy and intense floral character, is given full expression through Edinson's processing mastery. Expect an intensely aromatic nose of orange blossom and rose, a palate of tropical fruit and stone fruit sweetness, and a finish that lingers with elegant complexity. A filter-roasted showstopper.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEdinson Argote's story is one of remarkable resilience. Orphaned at three and working from the age of 11, he served in the Colombian army before discovering specialty coffee at his cousin's buying station in Acevedo, Huila. His talent and ambition took him to some of Colombia's most innovative farms, where he rose to Head of Quality and Processing Control — including a formative period at the celebrated Granja Paraiso 92.\u003c\/p\u003e\n\u003cp\u003eIn 2018, Edinson and his partner Luz Ángela Rojas acquired La Quebradita, a farm on the slopes of the Central Mountain Range in Timaná. Today it is planted with an impressive array of exotic cultivars — Gesha, Sidra, Ombligon, Eugenoides, Chiroso and Laurina among them — all processed using Edinson's proprietary experimental fermentation techniques. His coffees have featured prominently at US Barista and Brewers Cup competitions in recent years.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Advanced Natural process at La Quebradita involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest \u0026amp; Floating\u003c\/strong\u003e — Only the ripest cherries are selected; floating removes any defects\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eNatural Fermentation\u003c\/strong\u003e — Whole cherries ferment naturally for 72 hours\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003ePartial Drying\u003c\/strong\u003e — Spread on raised beds for 12 days until 20% humidity is reached\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eRehydration\u003c\/strong\u003e — Cherries are rehydrated with water to restart cellular activity\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eYeast Inoculation\u003c\/strong\u003e — Selected beer and wine yeast strains are introduced in small tanks (80–100 kg)\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eFinal Drying\u003c\/strong\u003e — Beans are dried naturally on raised beds to complete the process\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis meticulous multi-stage approach layers complexity upon complexity, producing the distinctive tropical, floral profile that has made Edinson's coffees some of the most sought-after in specialty coffee.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAn intensely aromatic and fruit-forward cup, the Edinson Argote Gesha opens with a stunning bouquet of orange blossom and rose that immediately signals the Gesha variety. The palate is layered with stone fruit sweetness — apricot, cherry — before a clean, complex finish with elegant florality. Remarkably expressive for a 100g filter lot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🌺 \u003cstrong\u003eOrange Blossom\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍑 \u003cstrong\u003eApricot\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eCherry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eRose\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":57703170441590,"sku":"TANAT-ARGOTE-GESHA-AN-100","price":16.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEBColombie-Edinson-Argote-Gesha-Advanced-Natural-100g.webp?v=1776513967"},{"product_id":"tanat-kenya-kamavindi-sl28-washed","title":"TANAT - Kamavindi [SL-28 Washed] | Kenya","description":"\u003ch2\u003e\u003cstrong\u003eKenya — Mbature Family Kamavindi Estate SL-28 (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🫐 Blackcurrant • 🍊 Blood Orange • 🍯 Brown Sugar • 🌸 Honeysuckle\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Peter Mbature \u0026amp; the Mbature Family\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Kamavindi Estate\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Embu County, Kenya (Mt Kenya southeastern slopes)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e SL-28\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,680 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis washed SL-28 from the Kamavindi Estate in Embu County is the kind of Kenyan coffee that reminds you why the origin holds such a revered place in specialty coffee. Sourced by Tanat from Peter Mbature and his family, this filter-roasted lot delivers the vibrant, layered profile that defines the best of Kenya's high-altitude growing regions.\u003c\/p\u003e\n\u003cp\u003eIn the cup, jammy blackcurrant meets blood orange acidity and brown sugar sweetness, finishing with honeysuckle and tea-like florals. Silky in texture and structured in acidity, this is a Kenyan coffee of real heritage and character.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKamavindi Estate was founded in 1958 by the late John Njiru Mbature during British colonial rule, beginning with just 100 coffee trees — the legal limit for native Africans at the time. When restrictions were lifted in 1961, the farm expanded rapidly. Today, under the third-generation leadership of Peter Mbature alongside his mother Hellen Weveti and sister Gladwell Wanjira, Kamavindi has grown to 10,000 trees, predominantly SL-28 and SL-34 with smaller numbers of Ruiru 11 and Batian.\u003c\/p\u003e\n\u003cp\u003ePeter Mbature has invested significantly in the farm's infrastructure and community, establishing an on-site cupping lab and training centre that supports local farmers in quality development and sustainable practice. He holds a Q Grader certification — one of the first small estate growers in Kenya to do so — and has forged direct relationships with some of the world's leading roasters through his commitment to transparency and traceability.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe meticulous washed process at Kamavindi involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eHand-Picking\u003c\/strong\u003e — Cherries selected at peak ripeness and hand-sorted\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eFloating \u0026amp; Sorting\u003c\/strong\u003e — Floated to remove defects and further hand-sorted\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Depulped on the day of harvest\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eDry Fermentation I\u003c\/strong\u003e — 18–20 hours in darkness\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eChannel Washing\u003c\/strong\u003e — Washed repeatedly in fresh water until water runs clear\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eDry Fermentation II\u003c\/strong\u003e — Additional 24-hour fermentation\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eFinal Wash \u0026amp; Density Sort\u003c\/strong\u003e — Washed through channels to sort by density and remove remaining defects\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — Slow sun-drying on raised African beds\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis double-fermentation washed method extracts remarkable clarity and structural depth from the SL-28 variety.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA vibrant and layered Kenya that opens with jammy blackcurrant before blood orange acidity and brown sugar sweetness carry the palate through a long, tea-like finish with honeysuckle florality. Silky, structured, and deeply satisfying — a filter coffee that showcases the true character of SL-28 at altitude.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🫐 \u003cstrong\u003eBlackcurrant\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍊 \u003cstrong\u003eBlood Orange\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍯 \u003cstrong\u003eBrown Sugar\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eHoneysuckle\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":57703170507126,"sku":"TANAT-KAMAVINDI-SL28-WASHED","price":18.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_KamavindiSL28.webp?v=1776514002"},{"product_id":"tanat-ethiopia-bombe-anaerobic","title":"TANAT - Bombe [Anaerobic] | Ethiopia","description":"\u003ch2\u003e\u003cstrong\u003eEthiopia — Tamiru Tadesse Bombe Heirloom (Anaerobic)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍓 Strawberry • 🫐 Blueberry • 🍍 Tropical Fruit \u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Tamiru Tadesse\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm \/ Station:\u003c\/strong\u003e Bombe Processing Station\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Bensa, Sidama, Ethiopia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Ethiopian Heirloom\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Anaerobic (120 hours)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom the village of Bombe in the high-altitude Bensa region of Sidama comes this explosive anaerobic lot from Tanat. Processed by Tamiru Tadesse — the head of the Bombe processing station and one of the pioneers of bringing this region's coffees to European markets — the coffee underwent 120 hours of anaerobic fermentation, producing an intense and complex cup brimming with ripe fruit.\u003c\/p\u003e\n\u003cp\u003eThe result is an emphatic, fruit-forward profile: strawberry, blueberry and tropical fruits combine in a syrupy, vibrant expression of Ethiopian coffee at its most exuberant. Roasted for filter, it is a coffee of real presence and energy.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTamiru Tadesse heads the Bombe processing station in Ethiopia's Bensa region, one of the most celebrated new terroirs in specialty coffee. The Bombe station works with smallholder farmers in the surrounding area, processing their cherry with precision and consistency. Tamiru introduced Bombe coffees to the European specialty market in 2024, and they have rapidly gained recognition for their exceptional quality and intensity.\u003c\/p\u003e\n\u003cp\u003eThe Bensa region enjoys a privileged combination of high altitude, ideal microclimate and rich volcanic soils — conditions that allow coffee cherries to ripen slowly and develop deep aromatic complexity. The coffees produced here are distinctive: bold, fruit-driven, and immediately expressive of their terroir.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Anaerobic process at the Bombe station involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Cherries hand-picked at optimal ripeness\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eSorting\u003c\/strong\u003e — Defective and underripe cherries removed\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eAnaerobic Fermentation\u003c\/strong\u003e — Whole cherries sealed in oxygen-free tanks for 120 hours, intensifying fruit character\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eAfrican Bed Drying\u003c\/strong\u003e — Slow drying on raised beds following fermentation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe extended 120-hour anaerobic fermentation is key to this coffee's explosive character, producing the intense tropical and red fruit notes that define the profile.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAn explosive and complex cup defined by its intensity. Ripe strawberry and blueberry dominate the palate, with tropical fruit notes adding brightness and depth. The 120-hour anaerobic fermentation gives the coffee a pronounced sweetness and syrupy body, balanced by a clean finish. A bold, adventurous filter coffee for those who love fruit-forward intensity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍓 \u003cstrong\u003eStrawberry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🫐 \u003cstrong\u003eBlueberry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍍 \u003cstrong\u003eTropical Fruit\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":57703170572662,"sku":"TANAT-BOMBE-ANAEROBIC","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_BombeAnaero_1faab52a-40a7-4b83-a78e-fe3a48f82e52.webp?v=1776514067"},{"product_id":"tanat-colombia-finca-el-paraiso-1","title":"TANAT - Finca El Paraiso [#1] | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Diego Samuel Bermúdez Finca El Paraiso #1 (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍑 Peach Iced Tea • 🍑 Apricot Jam • 🍈 Passion Fruit • 🍋 Citrus\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Diego Samuel Bermúdez\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca El Paraiso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e El Tambo, Cauca, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Castillo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,700 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFinca El Paraiso has become one of the most recognised names in specialty coffee, and this #1 lot — Tanat's entry-point selection from Diego Samuel Bermúdez's extraordinary farm — is a wonderful introduction to the estate's signature character. Nestled in El Tambo in the Cauca region at 1,700 metres, this filter-roasted lot delivers an intensely fruity and refreshing cup that belies its accessibility.\u003c\/p\u003e\n\u003cp\u003eIn the cup you'll find intense notes of peach iced tea and apricot jam alongside a bright, clean passion fruit finish. A filter coffee that is very easy to extract and immediately appealing — a must-try from one of Colombia's most innovative producers.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDiego Samuel Bermúdez began his coffee journey in 2008, planting his first 2.5 hectares on family land in El Tambo, Cauca, whilst studying Agricultural Enterprise Management. From those modest beginnings, Finca El Paraiso has grown into a globally celebrated farm recognised for its relentless pursuit of quality and technical innovation.\u003c\/p\u003e\n\u003cp\u003eDiego and his family have developed some of the most advanced fermentation techniques in the specialty industry, incorporating proprietary yeasts, eco-responsible condensation dryers, and rigorous quality controls that ensure exceptional consistency. Finca El Paraiso also prioritises sustainability — recycling water and using coffee pulp as fertiliser throughout the growing process. The result is a farm that is as responsible as it is extraordinary.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe #1 washed process at Finca El Paraiso involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Only fully ripe cherries are hand-picked\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eSorting \u0026amp; Floating\u003c\/strong\u003e — Cherries floated to remove defects\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Cherries depulped on day of harvest\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eControlled Fermentation\u003c\/strong\u003e — Fermented using Diego's precision fermentation techniques\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Thoroughly washed to remove all mucilage\u003c\/li\u003e\n\u003cli\u003e🌡️ \u003cstrong\u003eEco-Responsible Drying\u003c\/strong\u003e — Dried using Diego's condensation principle dryers for optimal and consistent results\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDiego's meticulous approach to every stage of processing — from fermentation to drying — produces coffees with remarkable clarity, fruit intensity and consistency.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA beautifully balanced and intensely fruity filter coffee. Peach iced tea and apricot jam lead the palate in a warm, sweet wave before passion fruit brightness lifts the finish. Very easy to extract and consistently expressive, this is a joyful and approachable coffee from one of Colombia's finest producers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍑 \u003cstrong\u003ePeach Iced Tea\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍑 \u003cstrong\u003eApricot Jam\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍈 \u003cstrong\u003ePassion Fruit\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍋 \u003cstrong\u003eCitrus\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Tanat Coffee","offers":[{"title":"Default Title","offer_id":57703170703734,"sku":"TANAT-PARAISO-1","price":18.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ae296f61b2b8340827f2961a8578e297.webp?v=1776513982"}],"url":"https:\/\/sigmacoffee.co.uk\/de\/collections\/tanat.oembed","provider":"Sigma Coffee UK","version":"1.0","type":"link"}