Gallery Decaf wholebean 1kg

A kilo bag 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 Huila Smallholders, a clean and complex washed process decaf coffee from Colombia. It's recommended for espresso, but we've found it also tastes great as a stove top or filter, with or without milk.

Flavour notes: Fig, orange, chocolate biscuits
Producers : Huila Smallholders
Location : Huila, Colombia
Process : Washed, sugarcane decaffeination
Variety : Caturra, Castillo, Colombia
Size : 1kg

Like all the decaf we source at Tate, this coffee has been processed using the sugarcane (or ethyl acetate) processing method. The overall sugar cane decaffeination process preserves the original flavour profile in the coffee whilst introducing a new subtle sweetness.

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

About our producers

This decaf brings together coffees from 60–70 small producers in Huila - one of Colombia’s most celebrated coffee-growing regions, known for its volcanic soils, bright acidity, balanced body, and rich natural sweetness. 80% of producers in Huila farm land less than 3 hectares in size that has been passed down through generations. The mountainous altitude and temperature differences between day and night are key factors to the high-quality coffee grown in the region.

About sugar cane decaffeination

Sugar cane decaffeination is often termed as a natural process decaf.
Ethyl Acetate is an organically existing compound and by-product found most commonly in the fermentation of fruits and is present in both ripe bananas and beer for example. Descafecol, the main EA decaf plant in the region, 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. By decaffeinating at origin and using a crop that is abundant through Colombia, this process is friendlier to the environment than others.

This process begins with steaming the coffee to increase 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 through osmosis. A final steam is then used to lift any residual traces of the compound.

• Size 1 kg