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Sample the tastes and aromas from the very best producers and roasters around the world with our exclusive tea and coffee clubs.
A truly excellent tea can be as layered and complex as a fine wine, and with a bit of practice you can learn to discern the exact origin...
We’re all about the art of the roast – the delicate process of balancing the bean’s natural flavours, causing it to change in colour, taste...
Some people count sheep to get to sleep. With 100 different teas to choose from, we’ve found a much better solution. True, our collection is huge. But you can choose to track down your tea by taste, by origin and even by number.
In 1886 our founder Walter Whittard set up his very first shop, filled floor-to-ceiling with the world’s finest tea, coffee and cocoa. Those brave new brews are now time-honoured classics and we’re still following our nose for the new…
Let us introduce you to our world of teas by tasting from our wide selection. Our Friendly Fanatics will help you discover something new. No booking necessary - just pop in anytime!All Stores Daily
Let us introduce you to our world of coffees by tasting from our wide selection. Our Friendly Fanatics will help you discover something new. No booking necessary - just pop in anytime!All Stores Daily
Let us introduce you to our world of Hot Chocolate by tasting from our wide selection. Our Friendly Fanatics will help you discover something new. No booking necessary - just pop in anytime!All Stores Daily
Decaf. It’s true, the word doesn’t immediately bring to mind a flavoursome, aromatic brew. What’s more, not all decaffeinated coffee can claim to be produced without chemicals. We thought we’d do things differently and bring you a superb Mexican blend, naturally decaffeinated using the Mountain Water Process – a technique specially developed to preserve the coffee’s original flavour and aroma.
The Mountain Water Process involves immersing the coffee beans in water at varying temperature and pressure in order to extract the 99.9% of the caffeine. No chemicals are used, and a filtering process allows the beans to maintain their characteristic flavour. Once quality-checked, dried and polished, the beans are ready to be roasted; a medium roast achieves the perfect balance, combining smokier tones of the roast with a mellow sweetness and a suggestion of fruit and nut. After all, there’s no reason decaf should be dull…
Flavoursome and robust with a balanced sweetness
Mexican Mountain Water Decaffeinated is a fairly versatile coffee, but to really highlight its sweet nutty flavours and clean finish we’d recommend using a cafetière, a syphon or a pour-over brewer like the V60. When making coffee always use freshly drawn and boiled water – wait a few seconds for the water to cool so you don’t scald the grinds. Cardinal rule? Never re-heat brewed coffee! Freshness is everything.
You wouldn't know it's decaff! by Alison Hutcheson on 25th December 2016
Really great decaff, especially if you make it in a bialetti (Italian stove top) Smells and tastes great.
Lovely decaf by Christina Firth on 2nd November 2015
This is a really nice coffee for those times when you want the flavour but not the caffeine. Much better than anything you can get in the supermarkets and very drinkable. Quite a mellow flavour, but add a bit more if you want it to be stronger.
We’re confident that you’ll love our products as much as we do. Our Taste Guarantee means that if anything fails to meet your expectations you can return for an exchange or full refund – just remember to enclose the original receipt if you're returning it by post or popping in store. That way you're free to try something new, without the risk of disappointment.
Coffee plants were first introduced to Mexico in the late 18th century, most likely from Cuba or what is now the Dominican Republic. The most famous growing regions include Chiapas, bordering Guatemala on the Sierra Madre mountain range, Oaxaca and Veracruz, and most Mexican coffee is produced by smallholders rather than large estates. Varying according to altitude and the quality of the soil, Mexican coffee can range from lighter-bodied, citrusy varieties through to sweeter coffees with flavours of caramel, nut and milk chocolate.
“I’m lactose intolerant, so I look for complex coffees that I can enjoy black. That was part of the thinking behind our Chelsea Espresso blend – it’s not one of those dark, heavy espressos that knock you for six!”- Ellie, Buckingham Palace Road Store Manager
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