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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
Old Brown Java is the coffee of dark burgundy libraries and billiard tables. Aged over a period of five years, over which time the beans are transformed from green to brown, this is an old boys’ blend which calls for the very best Cuban cigar.
The unique ageing process was discovered in the 16th century, back when the Dutch introduced the first coffee seeds to the island of Java in Indonesia. As the spice ships carried their cargo back to Europe, the raw beans would be stored away in the hold to act as ballast. After several months at sea, the result was a robust, full-bodied bean, tempered by the wood and the brine to produce an exceptional earthiness of flavour with a hint of sweetness.
Old Brown Java’s distinct intensity of flavour makes it perfect for espressos, or as a hearty boost to a cappuccino or latte. Now available in one of our beautifully designed refillable coffee caddies!
Smoky & Rich
Earthy, spicy, tobacco notes
Old Brown Java is a versatile coffee, but to really highlight its aromatic complexity and powerful flavours we recommend using a stovetop, cafetière or AeroPress. 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.
Old Brown Java by john scoble on 20th December 2016
This has become my favourite coffee for cold-brewing . The latter removes the bitterness and leaves a strong bodied chocolatey flavour. If using in a neapolitana or bialetti I use a weaker mixture.
Lovely by Andrew Campbell on 26th April 2015
My second favourite coffee. It doesn't have the same natural sweetness of Monsoon Malabar, but is a great coffee nonetheless.
Old Brown Java by Diane Young on 25th February 2015
The coffee beans were a present for my other half and he is really enjoying the coffee, says its the best coffee he has tasted.
Perfect by Sue Bates on 18th August 2014
Ordered a selection of coffees and this one was the first one I tried, am considering giving the rest away (although I'm sure they're very nice!). This is well rounded and full flavoured without a hint of bitterness. For me, the perfect cup of coffee.
Old Brown Java Coffee by Sean Fairbrother on 23rd February 2014
Lovely coffee rich nutty flavour good after taste. AS stated in other reviews not to everyone's taste. I found it a light for my taste but 10 out of 10. Try it I think you will love it and I should know as I drink far to much coffee. If I have to give a negative its a little expensive at £14 for 500g but you pay for what you get. Thankyou
Not my cup of coffee by Trev on 29th November 2013
Whilst this had the necessary strength I was after, it did not please my taste-buds at all. Earthy is a VERY apt description. I thought it tasted like soil. Don\'t know whether to throw the rest away, or risk spoiling some Lavazza with it.
Polarising by SC on 28th November 2013
In my experience, people either love Old Brown Java or they think it is the worst coffee they have ever tasted. Old Brown Java is not for everyone, but let me give you an idea of how very much I love this stuff: having moved to America and finding it unavailable here, I now have to keep flying home to England to buy more Old Brown Java beans and take them back to USA. I am desperate to find a US supplier! If you have ever found coffee too sour tasting -- too acidic -- try this coffee. If you have found any coffee beans naturally low in acidity too uninteresting, try this coffee. If you like your coffee black and without sugar, try this coffee. (I have tried it with cream and it loses something.) I prefer Old Brown Java slightly less darkly roasted than Whittard\'s has sometimes roasted it. As an Old Brown Java fan, I want the Old Brown Java characteristics not to be swamped by those of the roast. I am exaggerating a bit: Old Brown Java has so much oomph that even roasting it to within an inch of its life can\'t disguise that. (I still buy it from Whittard often despite my preference for a lighter roast.) Old Brown Java really does have a unique flavour. It is an astounding combination of zero sourness combined with a meaty, earthy, complex, fascinating, full flavoured roughness. Hmmm... usually when I think of roughness I think \'opposite of smoothness\', \'something that makes me screw up my face, like too much bitterness of acidity\', and yet what I am calling roughness in Old Brown Java is absolutely not that. Perhaps \'texture\' would be a better word. I was introduced to Old Brown Java many years ago, when the Brazil beans I had been buying (because they were the least sour coffee beans I had found) radically changed to high acidity beans (apparently acidity levels vary greatly depending upon whether the beans are in season or out of season) which most coffee drinkers prefer but to me just tastes sour. Returning to Whittard or whichever coffee merchant I was using at the time I begged to know which coffee beans are the least acidic, and was advised to try Old Brown Java. At first I found it too overwhelming, and when I found a new source of naturally low-acidity Brazil beans I mixed it 50:50 with Brazil. But when once again even Brazil beans were sour, I was forced to start drinking Old Brown Java neat, and oh how I grew to love it. Now, even when I can find low-acidity Brazil beans (so very inconsistent!) I find myself missing Old Brown Java\\\'s multi-layered complexity and oomph. Whittard, please please please export Old Brown Java to USA. I am miserable without it!
Top Coffee by Mark Millmore on 20th November 2013
Since I acquired a taste for Old Java Brown all other coffees seem bland.
disgusting mildew taste by AJ on 9th April 2013
I always thought I was adventurous with my taste buds.. but this just tasted disgusting..it tasted of mould or mildew! 5 years they say? yeah I can believe that
Strong Packed full of flavor and aroma. A must for all you real coffee lovers & Cappuccino and great Latte. by Vincent on 7th January 2012
Strong yet Packed full of flavour and aroma. Old Brown Java makes the best cappuccino and great lattes. Nothing can compare to this coffee in the high street coffee shops or even the independent coffee shops (I don't think they want to sacrifice there profit margins) Try it you will keep coming back for more. The only down side is that other coffee just won't hit the spot.
OBJ: OMG! by Nick on 4th December 2011
This is an incredible coffee that you'll not find the like of anywhere else. If you're not sure, try a small bag...I can assure you you'll be back for more!
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.
After smuggling coffee seedlings from the Arabian port of Mocha in 1616, Dutch colonists became the first to cultivate coffee outside the Arab world, establishing plantations on the island of Java. Much Indonesian coffee undergoes the uniquely Indonesian ‘Giling Basah’ process of semi-washing the beans, reducing acidity and creating a softer, full bodied cup. These coffees lend themselves well to darkly roasting, encouraging the earthy, spicy flavours to fully develop.
“I’m really into my light roasts, so I usually go for Kenya Peaberry or Jamaica Blue Mountain. One’s bright and citrusy, the other’s smooth and herby.”- Leonie, Portobello Road Store Manager
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