A 250g / 1kg bag of our Gallery Espresso 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 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 Espresso coffee is Herminio Lopez Mazariegos, a washed process coffee from Guatemala.

Named after the woodpeckers that can be seen around the shaded trees, the El Carpintero farm is located in Aldea El Pajal, in the municipality of San Antonio Huista and region of Huehuetenango. Huehuetenango is the highest growing region in Guatemala, making its coffees some of the most valued in the country.

Flavour notes: orange, fig, and milk chocolate
Producers: Herminio Lopez Mazariegos
Location: Aldea El Pajal, San Antonio Huista, Huehuetenango
Process: Washed
Variety: Caturra, Pache, Bourbon, Catuai
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, titledHarvest Harmony, was designed by Gitika Joshi.

About our producers

Herminio Lopez Mazariegos has been immersed in coffee from a young age, learning from his father in the fields. Around 20 years ago he inherited the land, eager to continue his father’s legacy and provide for his family. He has expressed that even at 57, he is excited to continue learning about new processes. Herminio commits himself to teaching the younger generation - a crucial step for the future of coffee production as across many origins, as currently only 5% of the worlds coffee producers are under the age of 35.

While he shares his experiences, Herminio feels that he also learns from the youth. There is a prevalent sense of pride to be working with his family and he feels excited about the idea of generating work in the community.