![Tanat Coffee - EUDIS OROSCO [SL9 WASHED] | Peru](http://sigmacoffee.co.uk/cdn/shop/files/PAQUETWEB-EUDISOROSCOSL9W-cropped.png?v=1785964219&width=1200)
EUDIS OROSCO [SL9 WASHED] | Peru
£22.95
- Pomegranate, Mandarin, Raspberry, Black Tea
Additional information
Coffee Details
- Country of Origin
- Peru
- Varietal
- SL9
- Process
- Washed
- Roast Level
- Light
- Farm
- Incahuasi
Rest guidance
What to expect
In the cup you can find
Pomegranate, Mandarin, Raspberry, Black Tea
Overall profile
Opens with black tea, making way for a vibrant pomegranate and raspberry acidity.
Sensory profile
- Acidity
- 3/5
- Body
- 2/5
- Sweetness
- 4/5
- Funk
- 1/3
- Adventurous
- 3/5
About Tanat Coffee
Tanat roasts specialty coffee in Paris, opening a new chapter after its earlier life as Kawa. It sources directly from producers and roasts with precision, pursuing clean, balanced profiles that preserve each coffee’s terroir, identity and aromatic character.
Roaster notes
Peru — Eudis Orosco & Victoria Atao Bella Vista / Finca Paulette SL9 (Washed)
Tastes Like — 🍵 Black Tea • 🍇 Raspberry • 🍊 Mandarin • 🍈 Pomegranate
DETAILS
- Producers: Eudis Orosco & Victoria Atao
- Cooperative: Incahuasi
- Farms: Bella Vista & Finca Paulette
- Region: Peru
- Varietal: Geisha Inca (SL9)
- Process: Washed
- Score: 88
- Harvest: 2026
INTRO Carried by the ancestral traditions of the Incahuasi cooperative, the couple Eudis Orosco and Victoria Atao grow coffee in total symbiosis with the Peruvian ecosystem, applying Incan agroforestry principles paced by lunar cycles. An elegant profile: black tea depth opens the cup, giving way to raspberry and pomegranate acidity, balanced by juicy mandarin sweetness. In the cup: black tea, raspberry, mandarin, and pomegranate.
THE PRODUCER Across their two plots, Bella Vista and Finca Paulette, Eudis and Victoria have successfully rehabilitated Geisha Inca (a local mutation of the Ethiopian SL9 variety) — once abandoned for its low productivity, but now elevated through high-altitude cultivation. Their approach rests on deep communal collaboration, inherited from the concepts of Minka and Ayni (collective work and mutual aid), transforming ancestral expertise into an exceptional coffee while preserving both biodiversity and the social fabric of their community.
THE PROCESS For this lot, cherries undergo a 24-to-36-hour dry fermentation in their own mucilage. This ecological method, favoured by the cool climate that stabilises aromatics, is followed by a final washing.
The dry, in-mucilage fermentation under cool climate conditions is the defining step — it's what stabilises and builds the deep black tea character and vivid raspberry-pomegranate acidity that define this cup.
THE CUP Elegant and vibrant — it opens with delicate, deep black tea notes, giving way to the vivid acidity of raspberry and pomegranate. This fruity complexity is perfectly balanced by the juicy sweetness of mandarin, offering a vibrant, harmonious sensory experience.
Flavour Notes 🍵 Black Tea 🍇 Raspberry 🍊 Mandarin 🍈 Pomegranate
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