Since October 2011 all coffee throughout Tate has been sourced and roasted in house, operating out of our roastery in Herne Hill headed up by Benjamin Presland. We work closely with small importers and estates paying a premium for the finest coffees. This ensures that growers are paid a fair price for their beans.
Seasonality is of huge importance, different regions come into crop throughout the year and our blend reflects this. Central America makes up the mainstay throughout the summer months with Brazil arriving at Christmas, while Africa adds distinct flavours throughout the year.
All of our blends are available in the Tate Modern and Tate Britain shops as well as online.
#1 Seasonal Blend – as served throughout the galleries
Chocolate, nuts and red fruits
Made up of a selection of beans that change throughout the year according to what offers the greatest freshness and flavour. Currently the blend features coffees from the Xocomil and Kayuco mills in Guatemala and from the Hunkute co-operative in Ethiopia.
#4 Fazenda Ambiental Fortaleza, Brazil
Toffee, red fruits and plum
Fazenda Ambiental Fortaleza (FAF) has been a coffee plantation since 1850 and has been owned and run by the Barretto family since the early 1900s. Since 2002, Silvia Barretto and her husband, Marcos Croce, have been working on transforming the farm into a model of sustainable organic agriculture, or, demonstrating how agriculture in Brazil can be productive and profitable while providing a happier living environment through the proper use of the land’s natural resources.
The principal crop at FAF is certified organic coffee, and although their altitude is not the highest the coffees still have great character and sweetness. This is due to the delicate drying process where the coffee cherries are picked at a very uniform ripening stage and all unripe coffees are sorted out by hand during drying.