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  • ate Coffee roasting

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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.

The Blends

#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: Fazenda Ambiental Fortaleza, Brazil, Debello, Ethiopia and Finca Montecillo, Honduras.

Buy Tate Seasonal Blend coffee

#2 Finca La Fany, El Salvador – Single origin

Chocolate and caramel sweetness with hints of orange and grapefruit. Long finish

This family-run farm has been producing coffee since 1870 and has been passed from generation to generation. La Fany sits at around 1,400 metres in the wind-swept Apaneca Ilamatepec mountains. All 27 hectares of the farm are planted out with Bourbon varietal coffee trees. These are sheltered from the sun and wind by numerous native trees, which support a huge population of indigenous birds.

The Silvas are committed to protecting their local environment and have accumulated a vast collection of earthworms, which they use to produce completely organic fertiliser from the leftover coffee pulp. Their coffee is hand picked, sun-dried and hand selected to guarantee quality, a process which provides work for some 24 local families.

#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.

Ben Presland

Twitter: @BenjaminPres
benjamin.presland@tate.org.uk

Tate coffee tasting

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Tate Coffee roasting 02

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Tate Coffee sample

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