Coffee Aroma

Independent Artisan Coffee Shop in Lincoln, Lincolnshire UK

Filter Coffee @ Coffee Aroma

Filter coffee menu of the week, all best without milk or sugar

COLOMBIA FINCA LA CHORRERA WASHED CATURRA

Roasting Information : This is a medium so as not to kill the complexity. Strength 3 / 5

In the cup expect a lovely creamy mouthfeel followed by a super-balanced green apple acidity. Also expect black tea and floral notes, along with an aftertaste that's sweet and just goes on and on.

The farm is located near to the city of Pitalito, in the south of the Huila department. It's in the valley of the Rio Grande de la Magdalena, known as 'The Valley of Laboyos', which is 180 KM from Nieva - the capital of Huila. Pitalito is also the second largest city of the department of Huila, at approximately 125,000 inhabitants, and is considered one of the largest coffee producers in Colombia.

This farm is located on top of a mountain at 1,735 metres above sea level. The farm contains 70% Caturra (25,000 plants; this lot comes from them), 20% Colombia F6 (7000 plants) and 10% Castillo (2000 plants). The farm consists of eight hectares, six of which are planted with coffee. The other two hectares house the mill and inaccessible mountainous areas. The family house, which is also used for drying, is at the bottom of the hill at around 1,400 metres above sea level.

  • Country: Colombia
  • Department: Huila
  • Nearest town: Pitalito
  • Farm: Finca La Chorrera
  • Owners: Claros family
  • Altitude: 1,735 m.a.s.l.
  • Farm size: 8 hectares (6 of coffee)
  • Varietal: Caturra
  • Processing: Washed

COSTA RICA SUMAVA MONTE LLANO BONITO YELLOW HONEY VILLA SARCHI

Roasting Information : Medium – just getting the first pops of second as it cools. Strength 3 / 5

In the cup it starts out with the tastes of dark chocolate, caramel and a creamy body, but it finishes on a crisp white grape acidity with a deliciously refreshing apple aftertaste.

This coffee comes from a farm that's actually two farms, but the two farms exist as one farm. They do produce coffee independently, though. Exciting, huh?

Overall the farm is called Finca 'Sumava de Lourdes' Lourdes de Naranjo and is located in Lourdes de Naranjo in the western valley of Costa Rica between 1,670 and 1,790 metres above sea level. The farm is made up of two farms called Finca 'Monte Llano Bonito', which has nine plots of land, and Finca 'Monte Lourdes', which has six plots of land and this coffee comes from Finca 'Monte Llano Bonito'.

There are ten permanent workers who live on the farm in a custom built workers' camp. All of them receive accommodation as part of their employment.

Finca 'Sumava de Lourdes' Lourdes de Naranjo adheres to strict agronomic practices and ensure the minimum use of herbicides and pesticides. They use MMs (Mountain Microorganisms) and minerals from natural origins as much as they can for their farming.

It's a farm where the owners enjoy growing many different varietals. If you wandered around the farm, you'd see Pacamara, Mokka, SL 28, Geisha, Caturra and Villa Sarchi all growing around the farm.

In the cup it starts out with the tastes of dark chocolate, caramel and a creamy body, but it finishes on a crisp white grape acidity with a deliciously refreshing apple aftertaste.

  • Country: Costa Rica
  • Location: Lourdes de Naranjo, western valley
  • Farm: Finca Sumava de Lourdes
  • Sub farms: Finca Monte Llano Bonito and Finca Monte Lourdes
  • Altitude: 1,670–1,790 m.a.s.l.
  • Varietal: Villa Sarchi
  • Processing system: Yellow honey

EL SALVADOR FINCA LA ILUSION WASHED BOURBON

Roasting Information : Medium – just before second crack starts. Strength 3 / 5

In the cup I get Fruit Salad sweets, a lot of white sugar, and candied lemon. A very clean, sweet and delicious coffee.

One of my all-time favourite farms returns! We welcome it back with the widest of arms, it's so, so special. I often get asked what my favourite coffee of all time is but I will never say exactly (although my friends know the true answer). However, I do narrow it to three coffees, and this is one of them.

I went to El Salvador in 2008 on a buying trip, and I was visiting some of the farms that we buy from. I actually arrived the evening of the Cup of Excellence awards, and after the ceremony I was walking around when this guy who seemed very popular came over to me and introduced himself. He was Ernesto or, as I would come to know him, Neto. He'd just won the Cup of Excellence competition with his 'La Ilusión' farm, the sister farm of 'Alaska'. Alaska is a farm we had bought from via the Cup of Excellence the year before. Ernesto invited me to visit La Ilusión the next day, and it was so great to finally meet someone I had communicated with so many times via email!

Neto bought La Ilusión nine years ago. The farm has coffee trees averaging nineteen years of age and is growing 95% Bourbon (70% is red Bourbon and 25% is Orange Bourbon). The remaining 5% is a combination of other varietals, and it is possible to spot some Typica and Kenya trees.

The farm is run using environmentally friendly practices because they are trying to maintain a balance with the surrounding ecosystem, which is part of a natural fauna corridor crucial to migratory and native birds. This is very important for Ernesto because La Ilusión neighbours one of the most important national parks in El Salvador, known as 'Los Andes'. It is nestled on the Santa Ana volcano and delineates his farm with dense pine and cypress forest, which itself provides a special micro-climate for La Ilusión.

The naturally processed version of this coffee was used by the 2011 World Barista champion, Alejandro Mendez. He caused a bit of a stir in the world of barista competition by using the naturally processed lot in his milk drinks and his signature drink, and then using the washed version (this coffee) as his espresso. He caused such a stir that he won! That year I had roasted the coffee for Alejandro, and it had been grown by Neto. There was a magical moment backstage in which I was stood, polishing glass, with Alejandro and Neto; the grower, roaster and barista all stood together, preparing for the presentation. It's not too often you get such wonderful things happening! Aah, the wonders of barista competition. :)

In the cup I get Fruit Salad sweets, a lot of white sugar, and candied lemon. A very clean, sweet and delicious coffee.

  • Country: El Salvador
  • Region: Apaneca-Ilamatepec mountain range
  • City: Santa Ana
  • Farm: La Ilusión
  • Farmer: Juan Jose Ernesto Menéndez Argüello
  • Altitude: 1,750–1,850 m.a.s.l.
  • Variety: Bourbon
  • Processing system: Washed

GUATEMALA EL BOSQUE AMATITLAN WASHED RED BOURBON

Roasting Information : This one is great at medium roast to medium dark. Anywhere after first crack and around 20 or so seconds into second. Strength 4 / 5

In the cup expect smooth milk chocolate with a white grape acidity that's sweet and very pleasing, with hints of cherry and a spicy blast of black pepper in the aftertaste. Delicious espresso, delightful brewed coffee and a real all rounder.

Julian Flores founded Finca El Bosque in 1932. The 14 hectare extension of land was planted out with Bourbon varietal coffee, and the farm grew over the next few years with the purchase of additional land. Julian Flores died in 1947 and his only son, José Eladio Flores, continued in his father’s footsteps. In 1970, José bought another 23 hectares and planted the same Bourbon coffee varietal. Since his death in 1996, a third generation has taken charge under the direction of José’s widow, Martha Stalla, and their sons Julio, José, Francisco and Mario.

The first two generations cultivated and sold coffee in cherry form only. Now the third generation has taken care to innovate, and they have built a plant for processing the cherries in line with strict environmental guidelines. They have also diversified into growing other plants for local consumption such as avocadoes, roses and lemons, as well as growing a new grass innovation.

The El Bosque farm is located on a hillside running parallel to and a way off from the main road near the capital, Guatemala City. It may be jeopardized by urban development in future but, during the time we have been working with El Bosque, prices and returns for the farm have made it a much higher concern for the brothers, and they are very motivated.

HONDURAS FINCA CERRO AZUL RED HONEY RED CATUAI

Roasting Information : Medium dark – first pops of second as it drops. Strength 3 / 5

In the cup expect a heap of cherry, dark chocolate bitterness and a little bit of funky fruit. This coffee also has a delicate floral side, think Turkish Delight.

Cerro Azul is one of the Mierisch family’s newer coffee projects in Honduras. The name 'Mierisch' might sound familiar; they have brought us Limoncillo, Escondida, San Jose and Mama Mina, to name just some of their amazing farms.

The Mierisch family have been growing coffee for four generations, going on five, in Nicaragua. They have achieved great results with their special way of farming, and more importantly by reaching out to specialty buyers and being at the forefront of coffee development.

In 2011 they started the project of revitalising Finca Cerro Azul in the region of the national park, Azul Meambar. It's in Siguatepeque, Comayagua, Honduras, and is across El Cielito, Santa Barbara. The farm lies on the other side of Lake Yojoa, and is blessed with micro-climates and conditions which are familiar to the family because those conditions are similar to the ones they experience on their lands in Nicaragua.

But the soil is something else, as is the plant stock they have inherited, and this is the first production they have been happy enough to share with special international friends. We are some of the first to taste the fruits of their hard work and long drives to their new farm.

In the cup expect a heap of cherry, dark chocolate bitterness and a little bit of funky fruit. This coffee also has a delicate floral side, think Turkish Delight.

  • Country: Honduras
  • Community: Rio Bonito
  • Municipality: Siguatepeque
  • Department: Comayagua
  • Farm name: Finca Cerro Azul
  • Farm manager(s): Francisco Escobar and Lidia Zeledon
  • Farm owners: Family Mierisch
  • Area: 135 hectares
  • Elevation: 1,450–1,900 m.a.s.l.
  • Diurnal temperature cycle: average high: 26 C, average low: 16 C
  • Varietal: Red Catuai
  • Shade: Inga and Liquidambar
  • Processing method: Red Honey

KENYA KIRIGA AB WASHED

Roasting Information : Medium dark, just before second crack. Strength 3 / 5

In the cup expect a lovely, lush and creamy mouthfeel, with a summer fruit kick of peach and apricot. It's creamy throughout in both taste and texture, with a hint of spice on the finish.

The first coffee bush at Kiriga estate was planted in approximately 1954 by colonial settlers. At about the same time, less than ten kilometres away along the same Kigio road, a young boy (Aloysius Gakunga, son of the chief for the larger Murang'a county) helped his father – Senior Chief Ndungíu Kagori – plant the first coffee seedling in the area. The area was known as Gaitegi village, Muranga Location 1 (Loco One). A love affair with coffee had been born!

Several years went by and the young boy grew up. He was riding his bicycle along Kigio road and, as he rode past the vast – by now well-established – coffee estates, he promised himself that he would one day own one of them.

He realised this dream in 1976.

Sadly the boy, or Mr. A. N. Gakunga, passed away in July 2014. By the time of his death, Mr. Gakunga had passed on the love of coffee, and the mantle of Kiriga coffee estate, to Dr. Brian Ndungíu Gakunga. Brian was his second child, and the eldest son out of his six children. According to Kikuyu cultural naming systems, Brian is named after Mr. Gakungaís' father, who was both his grandfather and a pioneer coffee farmer.

  • Dr. Brian Gakunga is a coffee farmer who is well known in Kenyan coffee circles. He is a founding member and a former long-serving Honorary Secretary of the Kenya Coffee Producers Association, which is a national farmer's organisation that works to promote the economic and social interests of the coffee farmers through active participation in the national and international arena.
  • Brian is also a former Board Member and Chairman of Transitional Exchange Committee (operationally, he was the then-Chairman of Nairobi Coffee Exchange), where over 90% of all of Kenya's coffee is currently sold. He's also currently the Founding Chairman of Africa Coffee Farmers' Network.
  • Africa Coffee Farmers' Network represents the interests of coffee farmers, as spelt out in the organisation's core objective of improving the earnings of poor coffee farmers in order to break the vicious cycle of poverty. One way of doing this is by getting direct sales for the farmers.

The Kiriga coffee estate sits between 1,550 and 1,650 metres above sea level. It is approximately five kilometres from Thika town, which is an industrial town in the central province of Kenya. It's four kilometres from Blue Posts hotel, which has the famous Chania and Thika falls. Thika lies 50 kilometres northeast of Nairobi.

Administratively, Kiriga coffee estate is in the Gatanga constituency of Murang'a county, and it's separated from Kiambu county by the Chania river.

Kiriga coffee is Arabica of predominantly SL28 variety (notable for its world-renowned cup quality). The farm has an estimated two hectares of Ruiru 11 variety (which has improved resistance to coffee berry disease and leaf rust); some K7 variety (similar characteristics as SL28, but with better resistance to leaf rust compared to SL28); and a field of the newest Batian variety.

All coffee activities at Kiriga are carried out from the coffee nursery to all the farm operations (pruning, weed control, nutrition, irrigation, basin digging, disease control, infilling, mulching, and planting). Wet mill operations are also carried out on the factory level. Kiriga delivers both parchment coffee and Mbuni (naturals) to the commercial dry mill for milling and grading, in preparation for sale at the coffee auction and for direct sale.

Kiriga irrigated all its coffee trees – despite the crippling electricity costs involved – during the dry season that happened earlier this year, in order to ensure their high standards were maintained despite the weather.

By the end of last year (2015) the estate changed the cycle of its coffee trees by removing the old heads and growing new heads, which in return gave a higher yield of bold beans with the characteristic 'Kiriga coffee characteristics'. Over 40% of the 'old heads' had to go! This is way above the recommended 25%, and as a result we expect to have decreased yield but increased quality.

At Kiriga they talk about having a 'Kiriga Family'; 30% of the total workforce is made up of resident families who live on the estate, and 50% of those know no other home. The remaining percentage consists of smallholder farmers who commute daily and depend on the estate for survival. There are smallholder farmers who have been part of the family since 1976 and have no desire to work anywhere else, commuting a whopping 10 KM (or more!) daily, past other estates, just to work at Kiriga.

Something really amazing I wanted to tell you about is the Kiriga Welfare Fund. In the past the estate saw its workers get turned away from banks when they tried to acquire loans for dealing with family issues or emergencies. To help his 'Kiriga Family', over the past year Brian has encouraged the workers to set up a welfare group with him as its patron, and Brian has provided money for loaning out to staff according to their most pressing needs.

Brian has also approached a banking institution to see whether they can fund workers to acquire dairy animals on loan and repay from the milk proceeds. Under such an arrangement, 50% of the proceeds would go towards paying for the loan. A market would be readily available and the remaining 50% would be extra income to the workers. This is ongoing and, if successful, it would have the effect of supplementing the workers' wages and greatly improving their quality of life.

In the cup expect a lovely, lush and creamy mouthfeel, with a summer fruit kick of peach and apricot. It's creamy throughout in both taste and texture, with a hint of spice on the finish.

  • Country: Kenya
  • Constituency: Gatanga
  • County: Muranga
  • Nearest town: Thika
  • Estate: Kiriga
  • Farmer: Dr. Brian Gakunga
  • Altitude: 1,550–1,650 m.a.s.l.
  • Processing method: Washed

Filter coffee VARIETALS

BOURBON

  • Varietal: Bourbon
  • Related to: Heirloom
  • Origin: Bourbon Island
  • Grows best at: 800 metres or above
  • Type: Heirloom
  • Prevalent in: All over the coffee growing world
  • Predominant Colour: Red yellow and orange but mainly red
  • Fruit size: Normal rounded
  • Leaf Characteristics: Wide Like and short
  • Botany: Heirloom

CANARIO

  • Varietal: Canario
  • Related to: Bourbon
  • Origin: Brazil
  • Grows best at: 1000 metres or above
  • Type: mutation
  • Prevalent in: Brazil
  • Predominant Colour: Yellow
  • Fruit size: Normal rounded
  • Leaf Characteristics: Wide Like and short
  • Botany: mutation

CATIMOR

  • Varietal: Catimor
  • Related to: Caturra and Timor
  • Origin: Portugal
  • Botany: Hybrid
  • Grows best at: Above 500 masl and below 1500 metres
  • Prevalent in: Central south america and asia
  • Predominant Colour: Red
  • Fruit size: Normal rounded
  • Plant size: Dwarf
  • Leaf Characteristics: Large and wide
  • Plants per hector:3000
  • Recommended Spacing:1.67 x 1.67

CATUAI

  • Varietal: Catuai
  • Related to: Yellow Caturra and Mundo Novo
  • Origin: Brazil
  • Grows best at: 800 metres or above
  • Type: Hybrid
  • Prevalent in: Brazil and Central / South America
  • Predominant Colour: Mainly yellow but also red.
  • Fruit size: Normal rounded
  • Leaf Characteristics: No unusual characteristics, standard size / shape.
  • Botany: Hybrid

CATURRA

  • Varietal: Caturra
  • Related to: Red Bourbon
  • Origin: Brazil
  • Grows best at: 800meters or above
  • Type: Mutant (bourbon)
  • Prevalent in: Brazil /Costa Rica /Colombia
  • Predominant Colour: Red
  • Fruit size: Normal
  • Leaf Characteristics: Wide Like Bourbon stumpy
  • Botany: Mutant

ETHIOSAR

Varietal: Ethisar (aka Ricardo)

  • Related to: Rume Sudan (ethiopi), Sarchimore, Villa Sarchi 
  • Origin: Nicaragua
  • Grows best at: 800meters or above
  • Type: hybrid
  • Prevalent in: Nicaragua
  • Predominant Colour: Red
  • Fruit size: Medium
  • Leaf Characteristics: Large
  • Botany: Heirloom

The ethiosar is a stable hybrid plant and is a cross of a Ethiopian variety (Rume Sudan) with a Sarchimore (a cross of a Villasarchi with a Timore variety) the off spring of this plant is then cross once again with a Villasarchi (an improved Caturra / Bourbon from Costa Rica).

The Timore variety is the robusta variety used to produce ALL the catimore's. In short it only has a very small% of catimore's in it, thus making it very resistant to rust in most parts of the world.

The Rume Sudan is a very old variety of Typica from Ethiopia. Both Rume Sudan and Villasarchi are known for their great cup characteristics.

It also has the benefit of not having to be so densely planted, per manzana will only need 2800 plants compared to Caturra that would need ver 4000 plants, so less fertilisers and less husbandry. Add to this the yield from a manzana being increased by over 40% compared to caturra. 

Also resistant to leaf rust (roya) due to its Timore content. 

GEISHA

  • Varietal:Geisha (or gesha)
  • Origin:Ethiopia
  • Grows Best at:post 1500 masl
  • Type:Heirloom
  • Prevalent in:Ethiopia, Costa Rica and Panama
  • Predominant Colour:Red
  • Fruit size:Standard
  • Leaf Characteristics:Elongated thin and long
  • Plant Characteristics: Tall thin, elongated leaves

Geisha is a controversial varietal when found in central america that is for sure. Extremely rare at the moment although expect to see lots in the coming years. Made famous around five years ago by panama Hasienda La Esmerelda. and the best of panama competition.

Little known it was originally introduced to central america in Costa Rica (1953 est) not Panama as many think. Originally from a south western Ethiopian town of Gesha its an heirloom varietal, that is low yeilding, thin and spindly branches open to strong winds, and pest friendly as they come (although resistant to coffee rust). The leaves are very long and thin too and grows very tall (if not a little gangly).

Can grow and many altitudes, but anecdotal evidence shows this only shines at real big elevation (post 1500 masl) lower altitude coffee tends to be of poorer quality than those from higher up.

Although esteemed in coffee circles the fact its a geisha is no guarantee of quality although when it is right it has potential to be amazing.

MUNDO NOVO

  • Varietal: Mundo Novo
  • Related to: Sumatra and Red Bourbon
  • Origin: Brazil
  • Grows best at: 800meters or above
  • Type: Sumatra (typica) / Red Bourbon
  • Prevalent in: Brazil
  • Predominant Colour: Red
  • Fruit size: Large and rounded
  • Leaf Characteristics: Large, an intermediate between Typica and Bourbon
  • Botany: Natural Hybred

Special Notes:

Mundo novo is particularly suited to the Brazil climate, and is well liked by the coffee farmer for its very high yield and its resistance to pest and disease and its ability to be planted very densely. This is also complimented by the height that the coffee plant can grow.

The plant yields around about 30% more than the bourbon varietal. So you can see why it occupies around 40% of the coffee growing areas of Brazil.

High yields tend to (anecdotal evidence) lower quality but Mundo Novo does regally make appearances in the Brazil cup of Excellence program.

First documented in the 1940’s (no exact date known), in Brazil by the Agronomico of Campinas

Varietal characteristics: Sweet, thick mouthfeel, low acidity.

Links: mutation of Mundo Novois Acaia

RASUNA

  • Varietal:Rasuna
  • Related to:Catimor and tipica  
  • Origin:Indonesia  
  • Grows Best at:1100-1300 masl  
  • Type:Hybred
  • Prevalent in:Indonesia
  • Predominant Colour:Red
  • Fruit size:Standard
  • Leaf Characteristics:Elongated Leaves
  • Plant Characteristics: Medium tall tree, small elongated leaves

The Rasuna variety derives from the cross of Catimor and Tipica varietal's. This is a new variety being planted in Sumatra around the Takengon area. In Sumatra there has been a push towards Catimor for its high yeilds, but it been noted to have a short production life of around 10 years, after this time has passed, yields get dramatically lower over a short period. Another varietal used has been Typica, but this is a low yielded variety in Sumatra but has a much longer production life compared to Catimor before its yiled drops off. So the obvious solution was to combine the two which they did and here it is, Rasuna

Special Notes:An example of this can be found in the Sidikalang we offer this year.

Links:Catimor and Tipica

RUBI

  • Varietal: Rubi
  • Related to: Mundo Novo and Catuai
  • Origin: Brazil
  • Botany: Hybrid
  • Grows best at: 1000 metres or above
  • Prevalent in: Brazil
  • Predominant colour: Red
  • Fruit size: Normal rounded
  • Plant size: Dwarf (short)
  • Leaf characteristics: Bronze coloured leaves scattered throughout the green leaves<
  • Plants per hectare: 3,585
  • Recommended spacing:1.67m x 1.67m
  • Common tasting notes:sweet, thick mouth-feel and low acidity.

SL 28

  • Varietal: SL28
  • Related to: Bourbon
  • Origin: Kenya
  • Grows best at: 1000meters or above
  • Type: Bourbon hybrid
  • Prevalent in: Kenya
  • Predominant Colour: Red
  • Fruit size: Medium
  • Leaf Characteristics: Large
  • Botany: Heirloom

A hybrid of Bourbon and heirloom Ethiopian varietals developed by the Scottish Labs (during colonial years) which did lots work on varietals in the 1930's. Very typical of Kenya where it was introduced although there have been lots of experimental plantings in central south amercia, by those wanting to experiment.

Fairly open to leaf rust and pest, its not a high yielding plant. But the quality of the cup is often high, and some of the most treasured cups.

Links: Bourbon

TYPICA

  • Varietal: Typica (also known as Criolla, Sumatra, Blawan Pasumah and Blue Mountain)
  • Related to: n/a
  • Origin: Central America
  • Grows best at: Higher Altitudes
  • Type: n/a
  • Prevalent in: Central America
  • Predominant Colour: Red
  • Fruit size: Large elongated cherries
  • Leaf Characteristics: Small elongated leaves
  • Botany: Natural Hybred

VILLA SARCHI

  • Varietal: Villa Sarchi
  • Related to: Bourbon, Typica, Pacas
  • Origin: Costa Rica
  • Botany: Mutation
  • Grows best at: 500 metres or above
  • Prevalent in: Costa Rica
  • Predominant colour: Red
  • Fruit size: Normal rounded
  • Plant size: Dwarf (short)
  • Leaf characteristics: Bronze coloured leaves scattered throughout the green leaves
  • Plants per hectare: 3,585
  • Recommended spacing:1.67m x 1.67m
  • Common tasting notes: Fruit acidity that's very clean; fruit driven sweetness that's intense.
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Espresso based coffee drinks

Our Espresso blend changes during the year as different producing regions come into season, our present blend is 60% RWANDA MARABA WASHED RED BOURBON and 40% COSTA RICA SUMAVA MONTE LLANO BONITO YELLOW HONEY VILLA SARCHI

  • Double Espresso (60ml) served with sparkling water
  • Macchiato - Double Espresso marked with milk
  • Cortado - 60ml of milk* + Double Espresso
  • Flat White - 100ml milk* + Double Espresso
  • Cappuccino - 125ml milk* + Single Espresso & 1 shot of Espresso on the side
  • Latte - 175ml milk* + Single Espresso & 1 shot of Espresso on the side
  • Caramel Latte - 175ml milk* + Single Espresso & 1 shot of Espresso on the side
  • Vanilla Latte - 175ml milk* + Single of Espresso & 1 shot of Espresso on the side
  • Mocha - Dark or White Chocolate - 175ml milk*
  • Boozy Special : Dark Mocha with Cointreau - 125ml milk
  • Black Tonic : Double Espresso served over Fever Tree Tonic & Ice
  • Iced Coffee

250g bags of the Coffee Aroma Espresso blend are available to purchase. If you need it grinding please ask your barista.

* Also available with Duchy Organic Unhomogenised milk OR Lactose Free Milk OR Soya

Duchy organic traditional milk is not homogenised or standardised, so you enjoy seasonal variations in cream which naturally rises to the top. Produced by a small group of West Country farmers in Devon, Dorset and Somerset, chosen for their high standards of animal welfare.

Our Lactose Free Milk is made from regular cows’ milk which is filtered to remove half the lactose, the sugars naturally found in milk. An enzyme is then added to the milk to break down the remaining milk sugars which your body can easily absorb. As nothing else is added or removed, what you get is the nutritional benefits and great taste of regular milk just without the lactose.

Soya

Filter Coffee

Hot Chocolate

  • Dark Hot Chocolate *
  • White Hot Chocolate *
  • Venezuelan Black Hot Chocolate with Duchy Organic Unhomogenised milk
  • Alcoholic Hot Chocolate *
    • Disaronno
    • Monkey Shoulder Whiskey
    • Frangelico
    • Tia Maria
    • Kahlua Coffee Liqueur
    • Cointreau
    • Sailor Jerry Rum
    • Kraken Rum
    • Domecq 1820 Brandy
    • Woodford Bourbon
    • Baileys Irish Cream
* Also available with Duchy Organic Unhomogenised milk OR Lactose Free Milk OR Soya

Duchy organic traditional milk is not homogenised or standardised, so you enjoy seasonal variations in cream which naturally rises to the top. Produced by a small group of West Country farmers in Devon, Dorset and Somerset, chosen for their high standards of animal welfare.

Our Lactose Free Milk is made from regular cows’ milk which is filtered to remove half the lactose, the sugars naturally found in milk. An enzyme is then added to the milk to break down the remaining milk sugars which your body can easily absorb. As nothing else is added or removed, what you get is the nutritional benefits and great taste of regular milk just without the lactose.

Soya

Loose Leaf Teas

  • Breakfast
  • Green
  • Earl Grey
  • Blood Orange
  • Peppermint
  • Jasmine
  • Super Jasmine Dragon Phoenix Pearls
  • Moroccan Fresh Mint Tea

Chai

  • Chai Latte

Cascara

  • Coffee cherry infusion tea

Cakes & Muffins

  • Coffee & Walnut Cake
  • Red Velvet Cake
  • Rockslide Brownie
  • Macaroons
  • Milk Chocolate Cookie
  • Blueberry Tulip Muffin
  • Raspberry Almond Frangipane
  • Chocolate & Coconut Flapjack

Pastries / Breakfast

Baked fresh every day at 8am with a second batch usually around 10:30am.

  • Freshly baked All Butter Croissant
  • Freshly baked Almond Croissant
  • Freshly baked Pain Aux Chocolate
  • Freshly baked Maple Pecan Danish

Sandwiches / Toasties

Please note : Sandwiches / Toasties are made fresh to order so take a few moments to prepare.

  • Chicken & Bacon Mayo
  • Tuna & Mayo with Cucumber
  • Chicken Tikka
  • Coronation Chicken
  • Mexican Chicken

All the above are served on Barra Gallega Media Spanish Pilgrim bread or Soft malted grain Rustic Deli Roll

  • Brie and Cranberry Toasted Panini

Snacks

  • Salty Dog Crisps
  • Salty Dog Nuts
  • BBQ Corn Kernels

Soft Drinks

  • Fresh Orange Juice
  • Hildon Still Mineral Water
  • San Pellegrino Sparkling Natural Mineral Water 250ml
  • San Pellegrino Aranciata
  • San Pellegrino Sparkling Grapefruit
  • San Pellegrino Sparkling Blood Orange
  • San Pellegrino Limonata
  • Fentimans Ginger Beer
  • Fentimans Curiosity Cola
  • Fentimans Wild English Elderflower
  • Belvoir Apple Presse
  • Belvoir Lime and Lemongrass
  • Fresh Fruit Smoothies

Beer / Ale / Cider

  • Erdinger – Germany
  • Kolsch Früh - Koln Germany
  • Estrella Damm – Barcelona Spain
  • Peroni – Italy
  • Desperados – flavoured with Tequila
  • Leffe Blonde – Belgium
  • Tiger Beer - India
  • Hobgoblin
  • Golden Sheep : Black Sheep Yorkshire
  • Dead Pony Club : Californian Pale Ale
  • Reveller – Orchard Pig Medium Sparkling Cider Somerset
  • Aspall Premier Cru Cyder

Spirits

Gin
  • Tanqueray London Dry Export Strength
  • Hendricks
  • Bulldog London Dry
  • Opihr Oriental Spiced Gin
  • Sipsmith London Dry
  • Fever Tree Tonic Water
Vodka
  • Chase : English Potato Vodka
  • Reyka : Hand crafted in Iceland
  • Belvedere
Rum
  • Sailor Jerry Caribbean Spiced Run
  • Kraken : Black Spiced Rum
Liqueur
  • Disaronno
  • Baileys Irish Cream
  • Cointreau
  • Kahlua Coffee Liqueur
  • Chambord
  • Tia Maria
  • Absinthe
  • Limoncello
  • Frangelico
  • Patron XO Cafe
Whisky / Bourbon and Brandy
  • Monkey Shoulder : Batch 27 Smooth & Rich Whiskey
  • Green Spot : Triple distilled, single pot Irish Whiskey
  • Woodford Reserve Bourbon Whiskey
  • Domecq 1820 Solera Reserve Brandy

Wine

White Wine
  • Primus : Pinot Grigio – Germany
  • A crisp, dry Pinot Grigio from the sunny Pfalz region of Germany which has a ripe pear aroma. This is a refreshing and unoaked white which exhibits fresh apple, peach and citrus fruit notes on the palate.

  • Matua : Savignon Blanc – New Zealand
Red Wine
  • Inycon : Nero D’Avola Frappato – Siciliane
  • The rich, dark bramble fruits of the Nero d'Avola are beautifully balanced against the aromatic and vibrant Frappato, which is one of the very few grape varieties actually to smell and taste of grapes.

Prosecco . Sparkling Wine and Champagne
  • Prosecco Spumante DOCG
  • Prosecco San Leo NV
  • Prosecco San Leo NV – Small Bottle 200ml
  • Oyster Bay Cuvée Brut Sparkling Wine
  • Pol Roger Brut Reserve Champagne

Aroma Cocktails

'Irish Coffee'
  • Monkey Shoulder Scottish Whiskey
  • Freshly Ground Filter Coffee
  • Double cream
Hazelnut White Russian
  • Belvedere Vodka
  • Frangelico Hazelnut Liquor
  • Foamed milk
Espresso Hazelnut Martini
  • Double Espresso Coffee
  • Belvedere Vodka
  • Frangelico Hazelnut Liquor
Single Monkey Sour
  • Monkey Shoulder Scottish Whiskey
  • Strawberry Jam
  • Lemon Juice
Aperol Spritz – 2 glasses
  • Made with Prosecco San Leo NV
Red Wine Sangria – Glass
  • Red Wine
  • Grapefruit Juice
  • 1/2 a lime
Botanical Spring
  • Double Hendricks Gin
  • Fentimans Wild English Elderflower Juice
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