TANAT Coffee was founded in 2016 in Paris and has gradually expanded to other cities such as Lille, Nantes and Marseille. The founder of TANAT is Alexis Gagnaire - an experienced roaster and barista. His coffee career began in London, among other places, and he gradually entered barista competitions and, as a roaster, brought TANAT to a style that combines technical precision with flavour experimentation.
TANAT emphasizes transparent business chains, long-term partnerships with farmers and quality protection even in times of market turbulence. Therefore, they choose smaller batches, work with distinctive origins and do not push the price down at any cost - an approach that appeals to coffee lovers who demand authenticity, provenance and a sophisticated flavour profile.
Coffees from TANAT Coffee
White flowers, peach, grapefruit
Alo Bore
TANAT CoffeeA classic Ethiopian coffee from altitudes over 2,000 meters, where white flowers blend with notes of peach and grapefruit. The Paris-based roastery Tanat roasted it to ensure it performs well in both filter and espresso.
Behind this lot is Tamiru Tadesse, one of the leading producers and voices of Ethiopian coffee. A former teacher and engineer, he founded Alo Coffee with his wife, Messi. Their very first lot, from their home village of Alo in Bensa, won the 2021 Ethiopian Cup of Excellence. This coffee also comes from Bensa, Tamiru’s native region in Sidama*, where he grows the 74158 variety at an elevation of more than 2,000 meters above sea level. It is a selection from the JARC research center in Jimma. It is prized for its disease resistance and good adaptation to high altitudes, and it produces clean, sweet, and distinctive cups. The washed processing method here allows the variety and terroir to shine through. The roaster describes the cup as clean and floral: first white flowers, then peach, and finally a lively grapefruit note. The acidity is high, and the body is delicate. The beans are lightly roasted using an “omni” profile, making them suitable for both filter coffee and espresso. Tanat gives it 88 points. The roastery has been in operation since 2016; it focuses primarily on the roasting process itself and sources its coffee directly from farms and producers with whom it has often collaborated for years.
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Currant, mango, pear
Muthuaini AA
TANAT CoffeeKenya at its finest: a washed lot from Nyeri, where mango, pear, and currant notes layer together like a well-crafted dessert. The Paris-based roastery Tanat roasts it for espresso and awards it 87 points.
Muthuaini is one of the wet processing stations operated by the Mutheka Farmers Cooperative Society in the highlands of Nyeri County. The coffee here doesn’t come from large plantations. It is grown by smallholder farmers on small plots, and after harvest, they bring the cherries to the station, where they are sorted, pulped, and carefully washed. It is then dried on raised African drying beds and regularly turned during the drying process to ensure the final coffee is clean and consistent. The entire cooperative has seven processing stations and brings together nearly five thousand smallholder farmers. The name itself comes from the Kikuyu language and roughly means “a place with many ants.” The lot consists of the classic Kenyan varieties SL28 and SL34, complemented by the more resilient Batian and Ruiru 11. The AA grade refers to the largest beans in the Kenyan grading system. In the cup, the Muthuaini AA offers fruity and sweet notes. Mango is the first to emerge: tropical, ripe, and juicy. This is followed by pear, with a subtler sweetness and a velvety texture. Finally, the sweetness is offset by currant, with a clean, fruity acidity that pleasantly lingers on the palate. The roaster describes it as having medium acidity, a delicate body, and a medium roast level. The result is a distinctive yet balanced coffee with the typical Kenyan freshness. It comes from the 2026 harvest.
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white chocolate, red fruit, stevia
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