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Tanat Coffee - El Rincon 160h Anaerobic Natural | Colombia

Expanded view of Tanat Coffee - El Rincon 160h Anaerobic Natural | Colombia

Tanat Coffee - El Rincon 160h Anaerobic Natural | Colombia
Tanat Coffee

El Rincon 160h Anaerobic Natural | Colombia

£18.95

  • Green Tea, Acacia Honey, Fresh Mint
Roast
Size
Roast Date
Ready to brew

In-stock orders despatched Monday to Friday

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Additional information

Coffee Details

Country of Origin
Colombia
Region
Huila
Varietal
Colombia
Process
Natural
Roast Level
Medium-Light
Farm
El Rincon

Rest guidance

Recommended rest: 2 weeks from roast.

Rested in line with Sigma’s recommendation. Ready to brew.

What to expect

In the cup you can find

Green Tea, Acacia Honey, Fresh Mint

Overall profile

Tea-like florals and high clarity sweetness.

Sensory profile

Acidity
2/5
Body
2/5
Sweetness
3/5
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.

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Roaster notes

Colombia — Diego Horta El Rincón Colombia Variety (Anaerobic Natural, 160 Hours)

Tastes Like — 🌿 Fresh Mint • 🍯 Acacia Honey • 🍵 Green Tea

DETAILS

  • Producer: Diego Horta
  • Farm: El Rincón
  • Region: Huila, Colombia
  • Varietal: Colombia
  • Process: Anaerobic Natural (160-hour fermentation)
  • Roast Profile: Medium-light, for filter
  • Roaster: Tanat (roasted in Europe)

INTRO
Produced by Diego Horta in Huila, this lot of the Colombia variety undergoes a 160-hour anaerobic natural fermentation, creating an elegant, delicate cup. In the cup: fresh mint, acacia honey, and green tea.

THE PRODUCER
Diego Horta produces this lot at El Rincón in Huila, Colombia. The sheet gives no further producer background.

THE PROCESS
This lot is an Anaerobic Natural: cherries ferment in a sealed, oxygen-limited environment and dry whole, with the fermentation running for 160 hours.

The 160-hour anaerobic fermentation is the defining step. It builds the delicate, elegant cup, with mint and green tea lifted over honeyed sweetness.

THE CUP
Elegant and delicate: fresh mint leads, with acacia honey sweetness and a green tea finish.

Flavour Notes
🌿 Fresh Mint 🍯 Acacia Honey 🍵 Green Tea

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Country of Origin

Colombia, South America

In this coffee

Tea-like florals and high clarity sweetness.

  • Green Tea
  • Acacia Honey
  • Fresh Mint

This lot’s process 160h Anaerobic

About this origin Colombia’s three Andean ranges create an exceptional range of climates and harvest seasons. Its coffees often combine caramel-like sweetness with citrus, red fruit and florals, ranging from comforting and balanced to intensely expressive.

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Coffee Process

Natural

In this coffee

Tea-like florals and high clarity sweetness.

  • Green Tea
  • Acacia Honey
  • Fresh Mint

This lot’s process 160h Anaerobic

How it works The whole coffee cherry is dried with the fruit intact, often on raised beds or patios. The dried fruit is removed afterwards.

Typical influence Natural coffees are often described as sweet and full-bodied, with ripe berry or tropical-fruit flavours and sometimes a gentle wine-like note.

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Coffee Variety

In this coffee

Tea-like florals and high clarity sweetness.

  • Green Tea
  • Acacia Honey
  • Fresh Mint

This lot’s process 160h Anaerobic

About this variety

Variedad Colombia can produce a clean, sweet and balanced cup, but it is not tied to one narrow flavour style. A carefully washed coffee may lean towards caramel, chocolate and red fruit, while natural processing and a darker roast can bring deeper cherry, cocoa and roasted flavours. The individual coffee's process and tasting notes should lead.

Why this one is different
  • Colombia
  • Huila
  • Natural

In Colombia, careful picking and washed processing can produce a clean, comforting cup with caramel, chocolate and ripe red fruit. Natural fermentation and darker roasting can create a much bolder expression with deeper cherry, cocoa and roasted flavours. The farm, process and roast therefore matter more than expecting one national style.

Natural processing often brings a rounder, fruit-led expression, which can make the same variety feel quite different from a washed lot.

A little background

Variedad Colombia was developed in Colombia by Cenicafé for local growing conditions and coffee leaf-rust pressure. As a multiline cultivar, it combines several selected lines rather than representing one genetically identical plant across every farm.

Identification note The repeated name is intentional: Variedad Colombia is the cultivar, and Colombia is also the country where it was developed and where these coffees were grown.

Classification Colombian multiline rust-resistant cultivar

Technical lineage Caturra crossed with Timor Hybrid-derived material, followed by multiline selection in Colombia.

Variety is a guide, not a flavour guarantee. Lot notes are more specific.

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