TANAT - Finca Milan [Vanilla Process]
TANAT presents a smooth, comforting cup from Finca Milán in Risaralda, Colombia.
Vanilla, nougat, soft cinnamon. Sweet, round, and quietly aromatic. Roasted for versatility—balanced and expressive as both filter and espresso. The silky body and vanilla notes are owing to the co-fermentation process utilising a mixture of starter cultures and Vanilla, in a similar fashion to yoghurt production.
Grown at altitudes between 1,400 and 1,800 metres, this lot reflects the precision and care behind a family-run farm rooted in tradition and open to innovation. Julio Madrid at Finca Milán places sustainability at the centre—protecting biodiversity, refining quality, and collaborating globally to push flavour forward.
Notes: Vanilla - Nougat - Cinnamon
SCA Cup Score - 87
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
TANAT presents a smooth, comforting cup from Finca Milán in Risaralda, Colombia.
Vanilla, nougat, soft cinnamon. Sweet, round, and quietly aromatic. Roasted for versatility—balanced and expressive as both filter and espresso. The silky body and vanilla notes are owing to the co-fermentation process utilising a mixture of starter cultures and Vanilla, in a similar fashion to yoghurt production.
Grown at altitudes between 1,400 and 1,800 metres, this lot reflects the precision and care behind a family-run farm rooted in tradition and open to innovation. Julio Madrid at Finca Milán places sustainability at the centre—protecting biodiversity, refining quality, and collaborating globally to push flavour forward.
Notes: Vanilla - Nougat - Cinnamon
SCA Cup Score - 87
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
Original: $28.56
-65%$28.56
$10.00Description
TANAT presents a smooth, comforting cup from Finca Milán in Risaralda, Colombia.
Vanilla, nougat, soft cinnamon. Sweet, round, and quietly aromatic. Roasted for versatility—balanced and expressive as both filter and espresso. The silky body and vanilla notes are owing to the co-fermentation process utilising a mixture of starter cultures and Vanilla, in a similar fashion to yoghurt production.
Grown at altitudes between 1,400 and 1,800 metres, this lot reflects the precision and care behind a family-run farm rooted in tradition and open to innovation. Julio Madrid at Finca Milán places sustainability at the centre—protecting biodiversity, refining quality, and collaborating globally to push flavour forward.
Notes: Vanilla - Nougat - Cinnamon
SCA Cup Score - 87
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
