Coffee by Tate is a vibrant community-led non-profit business that helps fund Tate Gallery and champion coffee producers and professionals of all genders throughout the coffee value chain. Our range of coffees is comprised of individual, community and family producers and designed to reflect the seasonality, diversity and quality of coffee grown across Africa and Latin America. Our range of Espresso and Filter coffees are the results of projects, relationships or initiatives that we have instigated or supported in producing communities, with the help of our partners, and changes seasonally. This is a more sustainable process that ensures the highest quality yield and allows us to work with more producers.

Our current Gallery Filter coffee is Eli Chilcon, a washed process coffee from Peru.

Flavour notes: jaffa cake, braeburn apple, and cola
Producers: Eli Chilcon
Location: San Jose De Lourdes, Cajamarca
Process: Washed
Variety: Caturra
Size: 1kg

Keep your coffee sealed in the bag and store in a cool dry place away from sunlight. Use within 3 months.

Tate Collective's Open Call invited 16-25 year olds to create artworks for our coffee labels. Each entry was inspired by Coffee by Tate's values of quality, community and gender equality. This label titled Synergy was designed by Jade Kelly.

About our producersLa Montaña farm is a 4-hectare plot run by producer Eli Chilcon and his family. The farm is situated at 1800 metres above sea level and is planted exclusively with Caturra. The Chilcon family farms are also located in El Diamante, amongst areas of native forests at elevations above 1900 metres. The combination of high altitude, variety, and careful processing leads to a distinctly fruited and citrusy cup profile.

Climate change and fluctuating temperatures are increasingly causing problems for plots at this altitude. Droughts have become more frequent, so one of the key ways to mitigate risk from climate impacts has been the installation of shade trees around the growing areas, as well as effective irrigation systems and fertilizer dispersal to maintain soil health. Following the harvest months of July to October, the picked cherries are rested before being pulped and rested again for 48 hours. They are then washed and dried for a period of around 14 days before being prepared for storage. Once ready, the coffee is taken to Falcon’s warehouse in Jaén, where it is assessed for quality. At this stage, a price is agreed upon, based on the cup score. Finally, the coffee is transported to a plant called Café Selva Norte SAC, checked for any defects, and then bagged and moved to the coast for shipping.