TANAT - Jhon Saenz {Filter} | Peru - Dry Honey, 32h Fermentation, Washed - Geisha Inca [SL9]

TANAT Coffee is located in Paris, France

From TANAT

SCORE 88

Guided by the ancestral traditions of the Incahuasi cooperative, producer Jhon Saenz cultivates his coffee in total symbiosis with the Peruvian ecosystem of the Pacaybamba valley, applying agroforestry principles and organic fertilization methods shared within his community.

In the heart of this isolated region southwest of Cusco, where the extreme altitude delays the harvest until November and December, he is actively involved in the revival of Geisha Inca. This local mutation of an Ethiopian grape variety, once neglected for its low yields, expresses exceptional quality here thanks to cultivation under the shade of native trees, which preserves biodiversity and local wildlife.

His approach is based on the sacred concepts of Minka and Ayni: collective work and daily mutual aid instilled by the elders of the community, allowing agricultural practices to be perfected from generation to generation.

For this micro-batch, the carefully float-sorted cherries undergo a 36-hour dry fermentation in their own mucilage (Dry Honey Ferment). This eco-friendly method, ideal in this cool climate, stabilizes the aromas while reducing environmental impact. It is followed by a final wash and a 10- to 12-day drying period.

In the cup, this exceptional coffee reveals a remarkably elegant and clear profile: it opens with deep notes of black tea and jasmine, enhanced by the vibrant freshness of orange zest. This floral and fruity complexity is enveloped by the rich and comforting sweetness of honey, offering a harmonious and refined sensory experience.