This Colombian decaf is cupped specifically for their quality and sourced by single-origin, either region or farm. We call them Decaf De Caña because they’re custom decaffeinated in Colombia, using a special, natural process that utilizes a solvent of sugarcane, which is derived from locally grown sugarcane.
The process works by soaking green coffee in a solution of E.A., which bonds to the salts of chlorogenic acid in the coffee and allows for the removal of caffeine. The coffee is removed from the solvent and steamed at low pressure to remove the E.A. compounds, and the finished product retains its flavor integrity but contains almost no caffeine at all. (The beans will contain a maximum of 0.01–0.03% caffeine.)
Region/area: Huila
Varieties: Castillo, Colombia, Caturra
Process: Washed, Sugar cane decaffeination
Altitude: 1200 – 2100 meters
In the Cup: Chocolate, Stone fruit , Peach, Digestive Biscuit with Medium body and pleasant acidity
Check out our drinks menu for summer 2023.
Hot drinks, soft drinks, alcoholic or non alcoholic.
Then we have our main menu that includes meat, fish, vegetarian and vegan offerings. However, we have our separate vegan menu coming up next…
This is our full menu especially for Vegans which is also good for vegetarians or anyone not wanting to view items with meat or fish or dairy produce.
A great and balanced 100% organic Arabica coffee, from a single origin. Gourmet coffee from the Peruvian Andes. This exclusive organic coffee encompasses intensity of flavour, medium body and citrus like acidity.
Tunki coffee is Organic Certified and has won a number of awards. The most prestigious was “Best Specialty Coffee in the World” selected by the Specialty Coffee Association of America.
The name Tunki comes from the locally found wild bird.
Tunki coffee is traditionally farmed by hand and produced without the use of nasty pesticides or chemicals. Situated high in the mountains amongst the most beautiful flora and fauna of the Tambopata Valley, the coffee beans are firstly fed and washed by pure spring waters and then harvested by the local indigenous Quechua and ‘Aymara’ speaking families. These proud families have worked the area for generations in harmony with the land. At the beginning of each season all farmers make an annual ceremony to the earth ‘Pachamama’ to ask for blessings for the coming season.
Small holder farming tribe communities take care of forest biodiversity protecting them from deforestation through treating coffee plants and the forest with a huge respect. Coffee is grown naturally under the shade of the mountain cloudy forest.
Coffee beans are selectively handpicked when ripest then taken in large handwoven baskets to the washing station at the top of the mountain where most of the beans are de-pulped, soaked and then dried on patios.
Tunki coffee we purchase directly from Freeman Trading , specialty green coffee trading company focused exclusively on Peru. This small company run by Leon and Peter are focused on building financial independence for the farming communities they partner with by creating market on a transparent basis.
Through relationships forged over the last decade with small holder farming communities in the cloud forests of the Andes we deliver some of the finest quality, organically produced coffees.
AVAILABLE AT DG’s NOW – ENJOY AS A FILTER COFFEE – PLEASE ASK AT OUR COFFEE COUNTER
Artist: Linda Morgan
The last thirty years of my working life was as a therapist at St.Michael’s hospice, but when I retired 3 years ago I decided to pick up my long term love of art and crafts.
My early efforts bought in some money and I was delighted to think that people like my work enough to pay for it.
Then a good friend of mine who knew I was painting offered me a corner in a gallery in Alfriston and a few you weeks later to my surprise he presented me with a wad of cash! Since then I’ve sold more of my work, including three at the exhibition in the Meads in July and a number of private commissions.
I like to tell a story with my pictures, working in watercolour, oils, acrylic and mixed media.
I hope you enjoy my work here today – perhaps a present for someone or maybe just a treat for yourself.
More art can be viewed HERE on our website, or come along to our café for the full gallery experience…
Flavours of black current, dark chocolate, and floral notes.
Coming from a variety of smallholder farms in the Rwenzori Mountains region, Uganda, over 850 farmers contribute to this delightfully full bodied, complex and floral cup; delivering mild acidity and an easygoing sweet fruit flavours. The varietals SL14 and SL28 both contain a sweet body, lovely aroma and a distinctive fruit flavours often described as apple and black currant.
Our suppliers Omwani have partnered with Agri Evolve; a social enterprise coffee bean supplier. Prior to Agri Evolve’s involvement, there were prominent issues with traders paying unfair prices for coffee cherries, exploiting their position of leverage for a quick cash grab. Agri Evolve entered the market by investing in a collection point for farmers to sell their cherries, giving farmers better control and stability over selling price.
African Moon is a community sourced, naturally processed Arabica, and is regularly the primary income for many of the families of the Rwenzoris. Since 2015, Agri Evolve have been encouraging farmers to sell coffee as cherry rather than green. Agri Evolve buying centres act as hubs for farmers to sell in the market with the fairest possible coffee price. Masereka Obed (pictured abive) is the lead farmer and one of the elders responsible for this group.
The next major steps were investing in proper processing facilities like a washer separator, mechanical dryers, a hulling machine, and green-houses. All of which added to the main station. This attracted more farmers to sell their coffee at fair and stable prices, a huge step above the former volatile marketplace. The convenient locations of newly built station has also drastically reduced the effort required for farmers to travel to market.
At Cannon, our efforts go towards paying more to the hardest working people in the coffee industry. The farmers. And we’re proud to be working with Omwani and Agri Evolve to achieve this mission.
Most people like a drop of cider. Great all year round. Fruity, crisp and both our brands are brewed in the UK.
Medium Dry Sparkling Cider
Organic
Gluten free
Suitable for vegetarians, vegans & coeliacs
Alcohol By Volume: 6%
Tasting Notes: Medium dry sparkling cider
Organic cider crafted in Herefordshire using apples grown in Soil Association Certified orchards In the organic orchards of the Wye Valley, nature is in charge. It has been ever since Westons set up home here in Much Marcle, way back in 1880. When our harvest begins, we open the gates of our Cider Mill to tractors and trailers stuffed to the brim with juicy apples. Grown in Soil Association Certified organic orchards in local Herefordshire, Gloucestershire and Worcestershire, these orchards are home to our friend, the Nobel Chafer beetle. The ageing wood of the apples trees and absence of pesticides means our organic orchards provide a safe haven for this handsome beetle, which is becoming increasingly rare. Once the apples are picked, washed and pressed, our fifth generation family cider-maker blends them to create a full bodied and fruity cider, with a rich oak finish.
Cider blended with strawberry & apple juice.
Natural Flavours
Vegan and Vegetarian Friendly
Gluten Free
Old Mout Cider Strawberry & Apple is a marvellous mix of sweet strawberries and fresh juicy apples combined for ultimate refreshment. 4% ABV. A delicious burst of strawberry sweetness balanced evenly with crisp apple. Translucent in colour with a ruby red hue. Best served chilled with ice and halved strawberries.
Alcohol By Volume: 4.0
Units: 2.0
Tasting Notes: A marvellous mix of sweet strawberries and fresh juicy apples combined for ultimate refreshment.
Old Mout (rhymes with fruit) was dreamed up in New Zealand’s Moutere Valley, over 70 years ago. It started with a cycling trip to England, when New Zealander Wanda Tait sampled the local scrumpy and her taste buds fell in love. On her return to Nelson, she set up the cidery in a shed, and Old Mout was born. Years later Justin and Scottie took over from Wanda. The adventurous duo, who were inspired by amazing island fruits, developed a range of award-winning flavours in New Zealand. New Old Mout fruit cider combinations are now available to enjoy in the UK. Whilst our fruit ciders may be rooted in New Zealand, they’re all produced right here in the UK – Hereford, to be precise. Even the exotic ones! As New Zealander’s, we’re inspired by nature, so we want to look after it. That’s why all of Old Mout’s variants are gluten free, vegan friendly and made from natural flavours. All our packaging is 100% recyclable too. Since 2018, Old Mout has partnered with the World Wildlife Fund to help protect habitats. Together, we’ve helped protect over 500,000 acres of natural habitat around the world, so animals, like our little kiwi bird, can thrive.
This article has been copied by kind permission of Jacqueline at vegblogger.com
I’ve been vegetarian for 22 years this month. When I first adopted the lifestyle, I came across recipes with names like “no-tuna salad,” and “eggless egg salad.” Yet they were vegan, plant-based foods. There was no tuna, there were no eggs. It made me wonder why those words were attached to the recipes. Yet I continued to use them for a while, repeating what I had read and heard others saying. Yet it continued to baffle me.
Over the years, it has become a pet peeve of mine to hear people calling vegan foods animal-based names. It honestly makes no sense to me at all. It’s not no-tuna salad, it’s chickpea salad. It’s not eggless egg salad, it’s tofu salad. We need to stop labeling these vegan foods with animal names. When I’ve expressed my dislike of this I’ve had people tell me that doing that helps meat eaters to want to try the foods. I disagree. If a meat eater or someone new to plant-based eating tries a dish called “no tuna salad,” they are expecting it to taste like tuna. When they try it and it does not taste like fish (because chickpea salad doesn’t taste like fish), then there is a good chance they will be disappointed. They may walk away from their vegan food experience with a bad attitude. They expected chickpeas to taste like fish, because the name tuna was in the title.
A few years ago, my friend brought over a dish to a potluck that was amazing! She said it was “vegan fried chicken.” Huh? I was dumbfounded. Why on earth was she calling this delicious dish vegan fried chicken? She explained that it was fried seitan, but that it looks like fried chicken and that’s what it reminds people of. So I asked her why she was not calling the dish “fried seitan” then? It was her turn to be dumbfounded. She didn’t know why she wasn’t. From that day on, she decided that’s exactly what she would call it.
I’ve had numerous people over the years suggest to me that vegetarians and vegans like to eat “mock meats” because they really want to eat meat. They think it’s silly. Problem is, it’s the industry that calls the products things like “chick’n,’ porkless, beefless, etc.” Personally, I wish they wouldn’t do that. I’d love it if they stuck to names like veggie burger crumbles, seitan bites, etc. I would prefer they come up with more creative names that help distinguish what type of plant based food it is, rather than trying to pull off the animal-based switcharoo, hoping to fool people and hide the plant-based goodness. And please, stop saying it “tastes like the real thing,” as if the only “real” food is animal-based. One of my favourite vegan celebrities has said that numerous times and it’s sad, because it’s saying that the plant-based food must be fake, an impostor, a mock something or other.
People tell me that having those animal names in there helps those who are transitioning to plant-based foods. How? If they are transitioning to plant-based foods then they should be looking for plant-based food dishes, not plant-based foods that are named tuna, chicken, etc. Am I to believe that if someone comes across a picture and recipe of chickpea salad that they will not be interested in trying it because the word “tuna” wasn’t in the title? That’s nonsense. Why do they have to have the word tuna there, when they are trying to find plant-based foods? Yes, the plant-based dishes are different, but that’s okay. They are trying a different diet, so let’s show them how different the food is, how delicious it is, how healthy it can be.
When we continue to call our vegan foods titles with the words chicken, tuna, eggs, etc, we are associating these animals with being foods in the first place. I for one, don’t consider these animals to be foods, so I don’t want to have them associated with food dishes. In addition to continuing to associate animals with foods and setting people up to think the dish should taste like that animal, there are other reasons I think it’s better to not attach these words to the foods. One being that you don’t get them to associate the tastes of those foods with plant-based vegan ingredients. If they taste chickpea salad and like it, then they found a vegan dish they like and they will know it’s chickpeas. Using the animal terms to label foods is akin to hiding the veggies, as if they are not good enough to be on their own. It’s as if we must disguise them and make the person believe they are “like” eating animals. Ridiculous.
Let’s call it tofu salad, chickpea salad, and fried seitan. That way people taste and judge it on its own merit, rather than feeling as though it was supposed to taste like tuna, eggs, or chicken. That way we also stop implying that these animals are food or associated with food. I don’t see one good reason for attaching animal labels to plant-based foods, and many good reasons for no longer doing it.
Thank you Jacqueline
It’s been a long time in the making – new renovations, changes to the menu and a whole new host of events. To put the icing on the cake, as we love to do, we are delighted to announce that we are now a fully licensed premises and are able to offer and array of drinks for every occasion.
We now sell Long Man Beers. Inspired by the beauty of the surrounding natural landscape, environmental responsibility and sustainable farming practices are at the heart of everything we do. All the water used in our beers – approximately 1 million litres per year – is drawn from our own bore hole sunk 60 metres into the aquifer beneath the chalk downs. We use an advanced UV filtration system followed by ‘Burtonisation’ to ensure the water is perfect for brewing. Waste water is treated on site and returned to the land via irrigation. We use ‘whole cone’ hops sourced from Sussex, Kent, and beyond, to give the perfect flavour and aroma. We ‘pitch’ our house yeast into every brew so that we can then harvest and re-pitch from each freshly fermented batch. This not only recycles our yeast but ensures the consistent character in all our beers. A bank of 100 solar panels on the roof of the farm’s grain store generate 25kva of electricity per year to help power the Brewhouse. We believe in supporting local employment and our workforce of over 16 is sourced from the surrounding towns and villages.
Why not come on down and grab a glass of bubbles or a cold beer or cider to finish off these warm days, DG style!