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decaf coffee eastbourne


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

inside deliciously gorgeous cafe eastbourne costa rica beans

Costa Rica Entre Rios Natural / Omniroast ( all brewing methods)

Aquiares, one of Costa Rica’s largest and most historic coffee farms, sits high on the fertile slopes of Turrialba Volcano. Producing coffee continuously for over a century, the farm has developed an enduring model for growing high-quality Arabica coffee, protecting a stunning natural setting, and supporting a thriving local community of 1,800 people. Established by British farmers in 1890, Aquiares was one of the first estates to produce and export Costa Rican coffee. In 1971, the farm was purchased by its current owners –
three families who have worked together with the farm´s staff and community to implement a modern model of sustainable agriculture. Today, the Estate is the largest continuous coffee farm in Costa Rica, covering 924 hectares, 80% of which is planted under shade-grown Arabica.
Nestled between the Aquiares and Turrialba Rivers, “Aquiares” means “land between rivers” in Costa Rica’s Huetar indigenous language.

The land of Aquiares is blessed with a multitude of clean water sources and even provides drinking water to three communities down-stream. Coffee plots are interlaced with natural springs and countless streams and rivers, all of which are protected with forested buffer zones.

Don Alfonso took over farm management in 1992, and at the time he was new(ish) to coffee. From the beginning, Don Alfonso made the social welfare of farm workers and the wider community one of his main priorities. His dedication has transformed the farm and the region.
The community of Aquiares – originally built to house workers on the estate – sits in the midst of the farm.
Originally, the farm owned the houses where employees lived, creating home-insecurity amongst working families. In 1992, under Don Alfonso’s management, the farm started a project to enable people to own their own houses. Each worker was given a bonus for his or her years of service, lots were priced at a fraction of the local rate, and assistance was given to apply for the government house fund. At the beginning, workers thought it was too good to be true, but as the first families obtained their own homes,everyone followed suit. In a matter of three years, the town was brought to life. It was enriched with a
deep feeling of security and achievement. Today, only around 15% of Aquiares residents work on the farm(many have gone on to become schoolteachers, doctors, etc) and 96% of these own their own home, giving them the option to take a path for their future that they, themselves, choose.

Aquiares has becoma place where many want to live, as evidenced in the value of land, which is comparable to that of SanJosé, Costa Rica´s capital. The town has its own school, youth sports program, recycling committee, earlychildhood nutrition centre, and a church built in 1925, which is a National Architectural Historic Monument.
The entire town and the Estate consider themselves to be of the same community rather than one‘belonging’ to the other!
The farm manages the entire coffee production chain, from seedling production to plant cultivation,harvesting and milling. This ensures that they are able to meet the highest standards of quality assurance and can guarantee a traceable product. Caturra is the main varietal grown on the farm, but climatechange and pests require constant experimentation with new varieties that can adapt better to future conditions.

Throughout the season,
workers from the community care for the trees: pruning, fertilizing, weeding, and protecting them.
About the coffee (Harvest & Processing):
All Aquiares coffee is picked by hand to ensure consistent high quality. Microlots, such as this one, are picked by a special team of skilled harvesters who are paid well above the daily rate for their exceptional skill in picking the ripest cherries at each pass. Each tree is visited up to seven times during the harvest to ensure that only fully red ripe cherries are picked. The skilled hands of the pickers represent the farm’s most valuable asset. Pickers hail from the community of Aquiares, nearby towns, and even from the neighbouring country of Nicaragua.

The farm ensures that all workers have a safe work environment and acomfortable place to live. Workers coming from further away can live in on-site housing and use a children’s day-care.

The farm sponsors doctors’ visits for pickers and their families twice a week where
nutritional health advice is also given. To take better care of its field workers, Aquiares has established firstof-its-kind physical therapy sessions and also a daily warm-up routine of exercise before work.

Many pickers return each year, confirming success in providing a secure home in Aquiares.
As coffee cherries come from the field the same day that they are picked, they move into Aquiares’ wetmill.

The farm produces fully washed coffees, honey processed coffees and naturals. Natural lots are
floated for density (with all floaters being removed) before being sent to the Gaurdiolas to dry, Pre-drying iscompleted in a “Centriflux” machine to remove any excess water. The coffee is then dried for around 32 hours at a low, constant temperature of approximately 45˚C – 55 ˚C in mechanical driers (Gaurdiolas). 2- hour breaks are given to the coffee to ensure consistent drying.

Finally, the coffee is rested for a month in
large silos to allow humidity and aromas to settle. Finally, the beans return to the dry mill where theparchment is removed, and the beans are sorted by size, weight, density and colour before they arebagged for export.

Although Guardiolas are common in this wet, humid area of Costa Rica, the Robleos are always searchingfor new ways to innovate in processing and drying. For instance, they knew that drying was one of theirmain challenges in producing speciality coffee – particularly as they wanted to start producing honey and
natural lots. According to Diego Robelo, “Everyone told us we were crazy. You are never going to makehoneys and naturals in Turrialba. We decided to prove them wrong.”

The Robelos sourced a greenhouse from a neighbour in the region who had been producing roses and built drying beds according to specifications gleaned from other producers. After the first lots were dried in the greenhouse, thermometers and humidity gauges still showed a great deal of temperature fluctuation
depending on time of day and weather. In order to create a constant and even temperature in thegreenhouse they installed an airflow system connected to their guadiola system (used for commercial lots).
Now, dry air of around 36 degrees Celsius circulates throughout the greenhouse, maintaining an even temperature.

The new system works well, helps increase the drying capacity of the greenhouse and
reduces variability in lots.

Country: Costa Rica

Region : Turrialba

Farm/ Station : Aquiares Estate / Robello family

Varietals: Obata

Processing: Natural

Altitude: 1100 – 1400 m above sea level

In the Cup:  Kiwi, Orange Peel, Rose Water, Peach, Smooth, nice citric acidity, long lasting fruity aftertaste     

Deliciously Gorgeous vegan menu JUNE 1st page
Deliciously Gorgeous DRINKS menu JUNE

Check out our drinks menu for summer 2023.
Hot drinks, soft drinks, alcoholic or non alcoholic.

Deliciously Gorgeous menu meat June 1st page
Deliciously Gorgeous menu meat June 2nd page

Then we have our main menu that includes meat, fish, vegetarian and vegan offerings. However, we have our separate vegan menu coming up next…

Deliciously Gorgeous vegan menu JUNE 1st page
Deliciously Gorgeous vegan menu JUNE 2nd page

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.

guest coffee Peru Tunki


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.


dg art gallery Eastbourne january

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…

dg art gallery Eastbourne january

Uganda African Moon coffee beans

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. 

wyld-organic-cider.jpg Most people like a drop of cider. Great all year round. Fruity, crisp and both our brands are brewed in the UK.

Wyld Wood Organic Cider

Medium Dry Sparkling Cider

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.

Old Mout Cider Strawberry & Apple

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

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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!