250g / 1kg of our Gallery Decaf coffee, in your choice of grind or whole beans, direct from our Coffee by Tate Roastery at Tate Britain.

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, Filter and decaffeinated 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.

This season's Gallery Decaf is Risaralda, a sugar cane washed process decaf coffee from Colombia. It's recommended for espresso, but we've found it also tastes great as a stove top or French press ,with or without milk. We were blown away by the flavour of this decaf coffee and are excited to increase our involvement with the work that Raw Material are doing with the producers in Colombia.

Flavour notes: Seville orange, cola, caramel
Producers: Santuario, El Aguila, Pereira (Smallholder Blend)
Location: Risaralda
Process: Washed, Sugar Cane Decaf
Variety: Castillo, Colombia, Caturra
Size: 250g / 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 titledMother and Daughterwas designed by Brynn Hansen.

About our producers

The Risaralda Regional Blend is a blend of coffees from various smallholder producers in the regions of Asocafe Tatama Santuario, El Aguila, and Entreverdes. A regional blend means we can maximise the impact for producers across the department of Risaralda, by bringing much larger volumes of their coffee to the specialty market. The blend is brought together in Santuario, where the coffee from each region is blended and prepared for milling. The Regional Blend is a great expression of the region as a whole, and a stable and consistent blend all year round.

About sugar cane decaffeination

Sugar cane decaffeination is often termed as a natural process decaf. Ethyl Acetate is an organically existing compound (C4H8O2) and by-product found most commonly in the fermentation of fruits and is present in both ripe bananas and beer for example. Descafecol, the plant Raw Material work with in Colombia, uses water from the Navado el Ruis (a volcano between Caldas and Tolima) and natural ethyl acetate from fermented sugarcane sourced in the southern region of Palmira. This process begins with steaming of the coffee, increasing its porosity, beginning the hydrolysis of caffeine, which is usually bonded to salts and chlorogenic acid in the bean. The beans are then submerged in an ethyl acetate solvent, until 97% of the caffeine is removed. A final steam is then used to lift residual traces of the compound. The overall sugar cane decaffeination process preserves the flavour profile in the coffee whilst introducing a new level of character.