About Tate coffee

All of our coffee roasted is in a 2nd World War Nissen Hut within the historic grounds of Tate Britain and here each batch is carefully hand crafted to perfection by our team. For us, a skilled roast is about fully developing the potential of a coffee. Our aim is to highlight the personality of each and every coffee we roast so not to cloud or interfere with its natural taste.

Understanding the cost of production in each producing country we buy from allows us to be certain that we are paying a fair and sustainable price that shows respect to the dedicated producer who made it taste so delicious. This, together with visiting the farms each year and agreeing the price we pay directly with the producer, ensures we simplify and make more transparent a sometimes complicated supply chain.

Fair trade

By dealing direct we can guarantee the producer receives a greater reward for coffee that tastes amazing, making our minimum price at least 50% higher than the fair-trade minimum. This said, our commitment to Direct Sourcing is much more about the quality of the coffee than it is about anything else. We believe that quality coffee comes from long standing relationships based on trust and a mutual commitment to make each coffee taste as truly awesome as it can. By returning to a producer year after year, they can feel confident in us, secure enough to make the continued investment into their farms needed to produce coffee at the very highest level. By doing so, securing their position in the speciality coffee market well into the future.

Every coffee you drink is a combination of hard work between Producer, Roaster and Barista. It is our firm belief that quality can only improve the more transparent this chain becomes.

All of our blends are available in the Tate Modern and Tate Britain shops. We also sell ground coffee online.

New from Autumn 2016 – buy a monthly coffee subscription

At Tate Roastery we know how important it is to have a steady supply of good quality coffee at home, which is why we are opening our doors to you, the home barista.  By choosing Tate’s Monthly Coffee Subscription we will ensure you are getting the highest quality, freshly roasted Specialty coffees, ground to your requirements and delivered direct to your door each month. 

Every month we taste, source, profile and roast a different Specialty coffee exclusively for our subscribers, each one of which showcases coffee’s diversity and range of flavour. We source our Subscription coffees from across the world to ensure that you are receiving a premium and varied flavour experience, month after month. 

With handy brew guides, farm notes and flavour profiles, Tate Roastery’s Coffee Subscription is a journey not only for the taste buds, but for the conscious coffee connoisseur who aims to understand more about coffee and get the best out of each brew. 

Our coffee is offered with these choices – whole coffee beans, or grind settings – espresso / stovetop / filter or aeropress / or french press. All come as 250g bags each month.

To purchase a subscription

Subscriptions are sold via our ticketing site. The terminology and the initial email confirmation looks like a ticket purchase. This is just to allow us to take payment online. You will need to select a date and timeslot (the 1st of each month is available) as part of the process. Please select the 1st of the month you wish the subscription to start from. You will receive a separate email directly from our Roastery Team within 7 working days of placing your order to confirm your subscription.

Subscriptions are dispatched in the first week of each month, and each month thereafter for the duration of your subscription.

Please choose from the following:

If purchasing a subscription as a gift

Please call us to do this +44 (0)20 7887 8888. Please have the name and address details of the gift recipient to hand.

Our coffee 

Gallery Espresso 

A sweet and well-structured blend of Bourbon and Pacas Honey processed coffee, this espresso is fruity and clean with notes of blackberry, treacle and cola

75%

PRODUCER: JOSE REBUEN MAGAÑA
FARM: FINCA EL CASHAL
LOCATION: APANECA, LAMATEPEC
ALTITUDE: 1350 MASL
PROCESS: HONEY
VARIETY: BOURBON


25%

PRODUCER: JUAN URRUTIA
FARM: FINCA SAN ERNESTO
LOCATION: COMASAGUA
ALTITUDE: 1100 MASL
PROCESS: HONEY
VARIETY: BOURBON & PACAS

It is our second year working directly with Jose Rebuen Magana from Finca el Cashel; his coffee is sweet and very well structured, grown by the Magana family in the west of the country near the border with Guatemala. The fruity and clean cup profile has been paired with a rich, chocolaty, shade-grown, honey-processed coffee from the Urrutia family in Comasagua, whose farm dates back to the 1870’s, a rainforest alliance farm home to a diverse ecosystem. The overall cup profile is complex, balanced and full-bodied, with a medium acidity and high fruitiness.

Single origins

50/50 Gender Equality Project

Our Single Origin range at Tate Roastery exhibits the diversity and versatility of coffee’s flavour whilst echoing the ethical standpoint of Tate’s vision. Our seasonal rotational single estate and single farm coffees are exceptional in quality and sourced, where possible, between male and female producers on a 50-50 basis with an emphasis on creating gender equality within the sourcing of our single range.

Presenting a platform and a voice for both male and female coffee producers we aim to showcase exceptional seasonal coffees from different regions across the world by putting thought and consideration into our sourcing and roasting protocols, developing relationships with farmers that we hope to sustain season-to-season. 

Guatemala Finca La Bolsa

A clean and balanced Washed coffee grown by Maria Elena Vides in Huehuetenango, this is sweet and full bodied with notes of ripe pear, lemon curd and macadamia

PRODUCER: MARIA ELENA VIDES & RENARDO OVALLE VIDES
FARM: FINCA LA BOLSA
LOCATION: LA LIBERTAD, HUEHUETENANGO
ALTITUDE: 1500 – 1700 MASL
PROCESS: WASHED AND SOAKED
VARIETY: BOURBON & CATURRA

Finca La Bolsa was bought by Jorge Vides, a distinguished medical professional, in 1958. Prior to this the land wasn’t used for coffee production but, since then La Bolsa has won a number of awards and competed in the 2002 Cup Of Excellence competition placing second, scoring 94.98. Coffee Care funded the construction of a school and nursery at the farm, with fully trained, full time teachers, providing accommodation, education and a food supply scheme for the local community. The farm sits between two mountains which provide a very stable, humid microclimate; this, combined with the limestone rich soils, give the coffee a very unique profile, with a rich syrupy body and plenty of malic and citric acidity. 

Honduras El Triunfo

This Washed Red Catuai Microlot from female producer Yolanda Urea Arita is juicy and syrupy with notes of peach, cherry and chocolate

PRODUCER: YOLANDA URREA ARITA
FARM: EL TRIUNFO ESTATE
LOCATION: LAS PACAYAS, CORQUIN, COPAN
ALTITUDE: 1275 MASL
PROCESS: WASHED
VARIETY: RED CATUAI 

Finca El Triunfo is a farm run by Yolanda Urrea & husband Beltran Alvarado. As well as growing Red Catuai they are experimenting now with 1 manzana of Maragogype for future micro lots; alongside coffee production on the farm they also produce mangoes and oranges which are available for the workers to pick and eat during harvest. The workers are also accommodated in separated accommodation for women, men & families during the harvest as well as provided with modern cooking and cleaning facilities. They are also actively working to encourage their children to engage in the coffee farm to look to help secure future passionate generations of coffee farmers. During harvest once picked the cherries go through an initial separating process removing any floaters. 

Kenya Kiriaini

Refined, juicy and sweet this Washed processed African coffee works best as filter, as it is clean and high in acidity, with notes of rhubarb, hibiscus and brown sugar 

PRODUCER: MRS RAKELI NJERI NJOROGE, KIRIAINI ESTATE
LOCATION: GATANGATHIKA DISTRICT, KENYA
ALTITUDE: 1700 MASL
PROCESS: WASHED AND SUN-DRIED ON AFRICAN BEDS
VARIETY: SL28, SL34

Kiriaini is a small coffee estate situated on the slopes of the Aberdare Mountains in the central highlands of Kenya, just south of the equator. The owner Mrs Rakeli Njeri Njoroge has devoted most of her life to coffee farming having worked her land since the 1960s and is nowadays training her daughter Jane Njoroge in the skills of coffee farming. Kiriaini is located in Gatanga in the Thika district, north east of Nairobi and stands at an altitude of 1,700 meters above sea level. The coffee variety is sl28, a juicy, refined varietal developed in labs specifically for Kenyan production. This coffee undergoes extended fermentation which, along with a secondary soaking process, is thought to bring out the cup profile: rhubarb and blood orange acidity with intense brown sugar sweetness and hibiscus floral notes.

Nicaragua Sparkling Water Decaf

A natural Sparkling Water Decaf with good depth and body; notes of tangerine, honeydew melon and caramel

PRODUCER: LUIS ALBERTO PERALTA
FARM: FINCA LA CASCADA
LOCATION: DIPILTO, NUEVE SEGOVIA
ALTITUDE: 1350 MASL
PROCESS: WET PROCESSED AND PATIO DRIED
VARIETY: CATURRA, PACAMARA

Finca La Cascada is a 50 hectare farm situated in the mountainous region of Dipilto in Nueva Segovia and can be found at altitudes of 1200 to 1350 Metres above sea level. Due to the geographic and climatic conditions found here, the coffee produced is truly exceptional. Sparkling water decaffeination is a process for decaffeination whereby natural carbon dioxide (which comes from prehistoric underground lakes) is combined with water to create ‘sub-critical’ conditions which creates a highly solvent substance for caffeine in coffee. It is a gentle, natural and organically certified process and the good caffeine selectivity of the carbon dioxide guarantees a high retention level of other coffee components which contribute to taste and aroma. We find this process to bring out a clean, juicy cup profile with orange marmalade notes and a sweet, floral, caramel finish.

Wholesale and slot roasting

Tate Coffee Roastery with team

Tate Roastery operates primarily as the in-house roasting operation for the Tate, sourcing and roasting sustainable specialty coffee on our Probatone 25kg roaster. Alongside production for the Tate we offer a roasting space and training for enthusiasts and professionals, as well as offering our blends and single origins for wholesale, sourcing and profiling for white-label, bespoke and contract-roasted coffee. We tailor our coffee sourcing and roasting to each customer, understanding the need for creativity in a competitive industry. 

As part of Tate Catering all profits made by the roastery are donated to the gallery. Each roaster, coffee shop or customer purchasing any of Tate’s coffee or services are directly supporting, not only the farmers we work with in our Direct Trade programme, but also the gallery itself. 

If you are interested in any of the coffees or services Tate Roastery can offer, then please don’t hesitate to get in touch with Tom, our Head of Coffee:  thomas.haigh@tate.org.uk