About our coffee
All of our coffee roasted is in a 2nd World War Nissen Hut within the historic grounds of Tate Britain, 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.
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 as well as online.
Gallery Espresso £6.50
Roasting since 1 February 2015
Brazil – 30% Fazenda Progresso, Pulped Natural Process
Brazil – 70% Rose Diamond, Natural Process
Our current Gallery Espresso consists of two beautiful coffees from Brazil, both are fantastic examples of what can be achieved through a combination of hard work and perfect topography. Stewed stone fruit is the driving characteristic of the espresso’s flavour supported by a pronounced flavour of dark chocolate. A slightly longer, darker roast draws out toffee notes and makes for a coffee which is rich full and bodied.
Roasting since 1st February
Colombia – Single Origin Tolima
Our current filter selection is from the southern region of Tolima is a coffee displaying perfect balance. Typical of coffee we have found from the region, there is a well-structured winey, red fruit acidity integrated with a clean and fully saturated sweetness.