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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…
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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
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Origin: Ethiopia/Colombia blend
Roast: Medium Roast (3)
Summary of taste: Silky smooth with glorious chocolate notes
Whittard recommends: Using an AeroPress, Stove Top or Cafetière and enjoying black or with milk according to taste
When to drink: Breakfast, or any other time you need a kick-start
From what we've heard, our founder Walter Whittard was something of a morning person - well, you'd have to be, to queue up for the water pump on the famous 'Street of Tea' in Aldwych, and be back in time to open the doors for the first clamouring customers.
Walter needed a strong blend to allow him to start the day in true Whittard spirit - and something he could sip at leisure on those rare opportunities when he was allowed to snooze past dawn.
We've recreated Walter's favourite Breakfast Blend with a base of ever-popular Colombian beans, combined with the aromatic complexity of beans from Ethiopia. The result is a strong but subtle taste profile, with notes of milk chocolate, and even a hint of boozy fruit and a spoonful of jam. Medium roasted for force of flavour while maintaining a silky smoothness, this is an instantly reviving, full-bodied blend which you might just find yourself drinking all day.
Sweet & Nutty
Medium (3), Medium
Start the Day the Right Way by SusieQ on 20th December 2013
An excellent coffee to savour - take 5 at the start of your day and feel mellow all morning. We make a full cafetiere, insulated of course and linger over it for half an hour or more at weekends whilst reading the Sunday papers. What a wonderful start to the weekend
Colombia is renowned for its consistently high quality wet-processed Arabica, and the country is the world’s third largest coffee producer after Brazil and Vietnam. An astonishing range of microclimates exist across the growing regions at the foothills of the Andes and Sierra Nevada, resulting in a diverse spectrum of flavours. Depending on the region the crop will ripen at different time, ranging from heavier, chocolatey coffees to brighter varieties with jammy berry notes.
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