Earlier this month, we joined the lovely folk at Tate to select and roasted our first ever speciality-grade coffee. We settled on a very special batch of naturally processed Kigeri beans from Burundi with loads of earthy funk on the nose and flavours reminiscent of raspberry ripple, white oak and strawberry candy floss. It’s rather special. The coffee, which is designed for filter brewing, was then roasted by Coffee by Tate, a community-led non-profit company that helps fund Tate Gallery and champion coffee producers of all genders. Just 100 bags were produced

Roasted: 23.10.24

Whole beans - 250g