Throughout the coffee world, we only work with specialists who take a responsible approach to their growers and working conditions, and we aim to develop long-term relationships with these suppliers. We adopt responsible sourcing practices and use relevant certifications for different products including Rainforest Alliance, Fairtrade and Organic.
The coffees of Africa are considered to be some of the world's finest. High altitude and lush soil conditions are perfect for the cultivation of premium coffee. There are obvious regional differences in style, but generally African coffees are spicy and bright, with a very good level of 'coffee acidity'.
- Ethiopia - The three major growing regions here are Harrar, Sidamo, and Yirgacheffe, which all come from the Ethiopian Highlands.
- Kenya - Grown between 4,000 and 7,000 feet, the coffees of Kenya are highly sought after because of their irresistible acidity and bright citrus character. At its best it is distinctively rich and aromatic, with pronounced coffee acidity.
- Tanzania - Characteristically full in body, rich in flavor and slightly fruity. Tanzania is known for the Peaberry bean that results from the cherry of the coffee plant containing just a single round bean rather than 2 flat-sided half beans. Many believe this produces an enhanced flavor.
USA & Caribbean
With many islands being formed by or hosting volcanoes, soils are intensely nutrient-rich. Add optimal growing conditions and elevations, and you’ve a combination that produces some of the most exquisite coffees in the world, with each offering varying from one region to the next.
- Jamaica - One of the world's most sought-after coffees, 100% Jamaican Blue Mountain coffee has a full body and sweet flavour with only moderate acidity. Blue Mountain is a mild and delicious coffee; don't try to drink this strong.
- Dominican Republic and Haiti - Careful work to control planting, harvesting and processing, and to take advantage of a superb humid climate and fertile volcanic soil is producing some excellent quality coffees.
Indonesia & South East Asia
- Indonesia – Indonesia coffees are the heavyweights of the coffee world. They are rich, rounded and most exotic, with dramatic aromas of hazy tobacco and aromatic tropical spices. They have a flavour full enough to support milk, have a good balance of acidity and usually served French-roasted.
- Sumatra - The best coffees are grown in the volcanic highlands around lake Toba in the north.
- Java - One of the world's greatest coffees, it has beautiful long, flat beans, too large to become scorched or harsh if high roasted. There is an intense flavour and appealing dry earthiness in a good French-roast Java.
- Bali Here's a romantic spot of coffee bushes, clinging to the slopes of extinct volcanoes amongst the remaining mature forest, and they flourish on the island's volcanic soil.
South and Central America coffees are smooth, suave and elegant, with lovely hints of nuttiness. Brazil dominates in terms of size and production.
- Brazil - The largest Coffee producer in the world, Brazilian coffees are generally light and mild, medium-bodied coffee with a good aroma, which makes it ideal for daytime drinking.
- Colombia - Colombian coffees can be some of the world’s finest coffees. Colombia is the world's most important grower of quality large Arabica beans and second only to Brazil in volume of production. Extreme balance, great body, perfect acidity and crisp, slightly fruity finish are hallmarks of these exquisite coffees.
- Peru - The Peruvian coffees tend to be intensely bright and light-bodied. Pleasing nutty character and chocolaty aroma of certain of these coffees lead to a nice, long finish.
Central America, in general, produces a very consistent coffee. There are distinct differences from country to country as you move south from Mexico to Panama. There are also very defined and unique micro-climates in each country that produce distinctly different coffees and profiles.
- Costa Rica - The coffees of Costa Rica are known for being full to heavy-bodied and full of flavour with a hearty richness. A good starting point against which to measure coffees from around the world.
- Guatemala - Guatemalan coffees are some of the finest coffees produced in Central America, offering lush, nutritious soil for growing. There are delightfully warming hints of honey and black chocolate in the best Guatemalan.
- Nicaragua - The climate and dramatic mountainous terrain places Nicaragua alongside Guatemala as a producer of excellent coffee. A rich, spicy and powerful coffee.
- Mexico - Mexican coffees can generally be classified as light or medium in body, relative to their South and Central American counterparts.
- Panama - The foremost growing region in Panama is Boqute, to the north near to the Costa Rican border. Panamanian coffees are known for their incredibly balanced cups and very smooth finish, along with slight sweetness and brightness.
The most famous coffee Indian coffee is Malabar. This is sold as Monsoon or Monsoon Malabar, which describes its ageing by exposure to the moist monsoon winds. In the process the beans lose their acidity and mellow, and can be high roasted without acquiring the bite that black coffees can so often have.
There is a long tradition of blending coffees and it is certainly a Whittard speciality. Blending can create a more appealing coffee by making it richer or mellower, or can even out any inconsistencies in quality for the creation of house styles.
Kenya, Colombian and Costa Rica are all good candidates for blending, and marry well with stronger coffees such as Mocha or Java.
- Santos & Java - A popular blend of clean-tasting Santos from Brazil, softened by the smooth dark velvety texture of Java. With a continental high roast it takes milk well and is ideal for smooth espresso and brilliant cappuccino.
- After Dinner - Every producer has their own slightly different blend. Ours is based on Colombian, cultivated in rich volcanic soil; it is luxuriously strong with a bright acidity. The addition of mellow Brazilian gives this coffee the balanced sweetness it is loved for.
- Breakfast Blend - The aim here is to produce a coffee for non-espresso drinkers, which is rich and strong, and able to take milk, but does not need a continental roast. We blend the heavy richness of Colombian beans, grown in the rich volcanic soils of highland plantations, with aromatic fruity coffee from the plateau farms of Ethiopia to give a silky full-bodied coffee with glorious chocolaty notes.