Tanat Coffee

Tanat Coffee

4.4 / 5

Reviews

Reviews Total
4.4 / 5
77 votes / 53 reviews
41x
23x
9x
2x
2x
Recommended by
87%
67 out of 77 users
Show All Reviews
Ethiopia GESHA VILLAGE - 100 g
Kirill Verified Customer Show Original thursday
Does not recommend
Extremely expensive
Ordinary
Tanzania ACACIA HILLS - Geisha
Martin Verified Customer Show Original July 28
Does not recommend
I assume the roastery is trying out new flavors and experimenting.
It's hard to brew coffee that tastes good to me. I've managed to do it a few times, so I know it's possible, but considering the price, I wouldn't really recommend these beans.
Recipe
Brew Method: Filter
Coffee (g): 20
Water (g): 300
Water Temperature: boiling water from a kettle
Grinder (setting): KINGrinder K6, approx. 80 turns (I tried different grind sizes)
Method: V60 (James Hoffmann)
Colombia CGLE LAS MARGARITAS - Geisha 100g
Kirill Verified Customer July 26
Does not recommend
Tanzania ACACIA HILLS - Geisha
ロランド Verified Customer July 20
Recommends
Colombia LOS NOGALES - low caf
Kristina March 19
Does not recommend
pretty packaging
low caf
not a decaf and still definitely has caffeine
doesn’t taste like coffee in any way
is strangely dense yet water drains through fast
tastes like bergamot infused tea
I don’t believe this kind of aroma comes just from the fermentation.
Recipe
Method of preparation: Hario Switch
Coffee (g): 15
Water (g): 225
Water temperature: 100 Celsius
Grinder (settings): 20 clicks on C40
Process: Coffee Chroniclers recipe for Hario Switch, aiming for higher extraction since this extracts less than anything I’m brewing at the moment. Poured 50% of water - open bloom, at 0:45 - add 50% water with closed switch. Drawdown at 4:00. The “coffee” still had almost no body. The citrus bitterness became quite tangible.
Ethiopia BANKO GOTITI
VKR Verified Customer November 13
Recommends
El Salvador LA MONTANA - Cup of Excellence #4
Marta Verified Customer Show Original June 25
Does not recommend
coffee with a tea flavor
Brazil VINHAL COFFEES
Pavel Verified Customer Show Original May 28
Recommends
Interesting – the roast is dark, so it's very bitter and not very acidic – we brew it traditionally in a moka pot – as a bonus, it really does have the promised coconut aroma – but the aftertaste is more like cornflakes than Raffaello :-)
Rather for alternating to achieve a more distinctive aroma, similar to experimental beers from whiskey barrels, etc.
Recipe
Preparation method: mokakonvička Coffee (g): 13 Water (g): 100 Water temperature: Grinder (setting): Process:
Colombia NESTOR LASSO - ombligon
Daniel Verified Customer February 18
Recommends


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