CollaborationsGold & ExtractionThe edition
TANAT orange 60 g carton, ivory tray, fitted gold pouch and Elida story card

TANAT / Elida Estate, Panama

Grand
Cuvée.

A coffee I wanted to share with you.

TANAT × Gold & Extraction

The 60 g edition

From Elida Estate. Roasted by TANAT. A profile we developed together.

The coffee we chose
60 g / Paris × BoqueteThe 60 g edition

01 / Elida Estate, Panama

Why I wanted
to make this.

I’m obsessive about espresso. With Grand Cuvée, I wanted to share that pursuit with my community, through one coffee and the ways we brew it.

Alexis Gagnaire and I developed and refined the roast profile together for this collaboration. TANAT roasts the coffee: three parcels from Lamastus’s Elida Estate, picked the same day and processed together.

2026 Lamastus auction
EGN ASD B2D · Grand Cuvée Blend AG+VC+AC

AG
Aguacatillo
VC
Vuelta Centro
AC
Aguacate Centro

The estate’s tasting notes

Lychee. Stone fruit jam.
Floral honey.

Leave a little in the cup. Taste again as it cools.
The coffee at origin
Sunlight through the coffee vegetation and forest of Elida Estate in Boquete, Panama
Elida Estate. Photograph © Lamastus Family Estates.

From a 10 kg green auction lot at Elida Estate, presented in a 60 g edition.

The estate’s lot listing

02 / The edition

Before the
first brew.

An orange sleeve, a gold pouch.
Both our identities, around the same coffee.

The orange carton. The Elida label names the coffee behind this 60 g edition.

The collection / Three views

The orange carton.

The Elida label names the coffee behind this 60 g edition.

03 / One card. Two sides.

Two ways
into this coffee.

TANAT’s filter reference sits beside my espresso starting point. I wanted the card to be useful after you open the box: something to brew from, adjust and return to.

TANAT · Grand Cuvée

The card

1 / 2 The origin

Brewing recipes

Filter / TANAT’s reference

12 g coffee · 200 g water · 92°C

V60 or Cafec Flower Dripper. Four pours of 50 g at 0:00, 0:30, 1:00 and 1:30. Total time: 2:15–2:30.

TANAT’s filter recipe

Espresso / Daniel’s starting point

18.5 g in · 50 g out · 14–18 seconds

90°C water, maximum 110 ppm. Three seconds of preinfusion. Pressure peaks at 6 bar and declines to 4 bar at the finish.

Fine-tune the grind to your taste.

04 / After your first cup

Tell me
what you taste.

Send me your recipe. What stood out in the cup?
What would you change for the next brew?

60 g Grand Cuvée

Ask about the edition, or tell me about your cup.

Talk coffee with me