Tanat

Paris-roasted coffee, from Kawa to Tanat

Filter is the order that shows what Tanat is doing. The roastery buys directly from producers, roasts in Paris and sorts its coffees by brew method and profile, so a filter cup is where origin and processing come through most clearly. Espresso gives a shorter, denser reading; a latte folds the same coffee into milk.

The retail structure explains the bar. Coffees are grouped for espresso, filter, moka, automatic machines and competition, then again by style: Terroir, Funky and Fruity, Best-sellers, Innovative Processes and Decaffeinated, with score bands from 80 to 83 up to 90 and above. Named coffees include the Blend Kawa Assemblage, with chocolate and hazelnut notes, Nestor Lasso Estate #1 from Colombia, listed for apricot or dried fruit, hazelnut and peach, and Moka Lekempti from Ethiopia, which runs to lemon and spice. Varieties and processes are named too, from Caturra, Mundo Novo, Typica, Yellow Catuaí and Castillo through washed, natural and anaerobic washed lots.

One brand, four Paris rooms

Tanat is the new name for Kawa, framed by the house as a new chapter for a roaster and café operator built on specialty coffee, precise roasting and hospitality. The story starts in 2016 with founder Alexis Gagnaire, whose path ran through a formative spell in London coffee and a trip to Colombia to understand the supply chain from farmer to cup. The first café, Archives in Le Marais, opened in 2019 and is still described as where the journey began.

The Paris experience is a network rather than one room. Archives is the intimate origin point, Victoria near Châtelet is the sleek one, Tiquetonne in Montorgueil is the lively neighbourhood stop, and Château d'Eau in the 10th is the address defined by exacting preparation. Around them sit a roastery, wholesale, subscriptions, office delivery, training, gear and a tea range, so a visit connects to a much wider operation. Tanat was named a European Coffee Trip country winner in 2025.

Order the filter first, then choose your cup

Take filter coffee first if you want the origin work to show. Use the categories as a guide: brew method narrows the field, then style and score band do the rest. If Nestor Lasso Estate #1 is on, expect apricot or dried fruit, hazelnut and peach; if Moka Lekempti is pouring, expect lemon and spice.

Espresso is the second order and the faster read on the roast, and a latte is the one to take when texture matters more than clarity. Gagnaire placed third at the 2019 AeroPress Championship and second at the 2021 French Coffee Roasting Championship, which is a fair indication of where the attention goes here: extraction and roast, in that order.