Tanat | Elto Hamasho - Ethiopia

Tanat

At Tanat, we believe that every cup of coffee tells a story—one of unique terroirs, craftsmanship, and an unwavering passion for excellence. Our mission is to bring this story to life through specialty coffees, roasted with precision and respect.

ARTISANAL AND METICULOUSLY CONTROLLED ROASTING

Since Tanat opened, we have decided to focus on coffee roasting. Our motto is to offer the best roast with the highest level of consistency.

What does a successful roast mean to Tanat? It’s one that will awaken your taste buds and bring out the best in the coffee’s origin. Every coffee has its own story, and we bear the heavy responsibility of not only highlighting the work of our producers but also making it easier for you to brew it.

AT THE SOURCE: EXCEPTIONAL TERROIRS

We source our coffee directly from the origin, working closely with farms, producers, and cooperatives that we have known—often for several years.
Each origin is chosen for the uniqueness of its terroir, the expertise in post-harvest processing, and the philosophy of those who grow it.

This direct relationship allows us to work with small, carefully selected batches that are fully traceable from start to finish, with a consistency of quality that only trust can guarantee.
Beyond taste, it is also a way to encourage responsible farming practices that respect ecosystems and the people who sustain them.

INNOVATE, WITHOUT EVER COMPROMISING ON WHAT MATTERS MOST

At Tanat, innovation goes hand in hand with responsibility.
We optimize every step of our supply chain—sourcing, roasting, and logistics—to reduce our environmental impact. This involves making concrete choices: coffee sourced from sustainable farming practices, lighter packaging, streamlined transportation, and mindful consumption.

Above all, a simple yet fundamental commitment: we will never use pods.
Neither practical nor 100% recyclable, they are the antithesis of our vision for coffee.
We champion coffee that is vibrant, carefully brewed, and respectful of what it stands for—in terms of taste, for the farmers, and for the planet.

Elto

On the high plateaus of Bensa, in Ethiopia, lies Elto Coffee, a project by Eliyas Dukamo and Atiklit Dejene. Both with extensive experience in producing exceptional coffees in Ethiopia, they created Elto Coffee with the ambition of raising quality standards by highlighting the terroirs of Bensa and more modern washing methods.

In our Elto Hamasho batch, the 96 hours of fermentation result in a cup of intense flavour, yet always clear and distinct. At the start of the tasting, dark fruits take center stage: juicy blueberry, vibrant blackberry, black cherry... with a jammy quality that avoids being overly sweet. Instead, the coffee evolves on the palate, with notes of Earl Grey gradually emerging. Floral notes then add freshness and evoke the essence of the Ethiopian terroir.

Despite an extended fermentation, the latter does not seek to impress with an artificial aromatic explosion; it acts as a revealer of texture.