TANAT orange 60 g carton, ivory tray, fitted gold pouch and Elida story card

TANAT / Elida Estate, Panama

Grand
Cuvée.

Three Elida parcels. A roast profile we refined together.

TANAT × Gold & Extraction

The 60 g edition

Grown at Elida Estate. Roasted by TANAT. Refined together for this edition.

Meet the coffee and the people

60 g / Paris × BoqueteThe 60 g edition

01 / Elida Estate, Panama

From my espresso work
to your cup.

Most of my coffee work begins with an espresso shot and a question: what else is here? Grand Cuvée brings that conversation to you.

Alexis Gagnaire and I refined the roast profile for this edition together. TANAT roasts the coffee. At Elida Estate, the Lamastus family brought together three parcels, harvested on the same day and processed as one lot.

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.

Take a second sip as it cools. What changed?

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

Three parcels.
One 60 g edition.

TANAT’s orange carton. A gold pouch inside.
The same collaboration, down to what you hold.

The collection / Three views

The orange carton.

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

03 / One card. Two sides.

The origin on one side.
Brewing on the other.

The card pairs TANAT’s filter reference with my espresso starting point. Begin with either, then let your own equipment and taste guide the adjustments. The card stays useful after the box is opened.

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

How did you
brew yours?

Send your recipe and tell me what it brought out.
These are the conversations Grand Cuvée was made for.

60 g Grand Cuvée

Questions about the edition? Let’s talk directly.

Discuss Grand Cuvée

GrandCuvée.

From my espresso workto your cup.

Three parcels.One 60 g edition.