We make low intervention, natural cider in Cornwall following exactly the same principles as natural wine. It's just apples and naturally occurring yeast and bacteria, hand picked, hand washed and fermented in ex wine barrels with no added sulphites. Cameron was formerly Head Brewer at Brixton Brewery. In 2019 we left London to learn about organic farming and converted to cider making after discovering how orchards support soil health, biodiversity, carbon sequestration and wildlife. We realised we could bring together Cameron’s brewing experience, with the desire to work with the seasons, the land, with a single raw ingredient and very little energy input. Traditional orchards help mitigate climate change...why? Orchards are composed of trees, grasses and other plants which not only provide an array of habitats for wildlife but also absorb co2 through the process of photosynthesis. This co2 is stored both above ground in the plant and dissipates through the root system into the soil where it is stored as carbon. Traditional orchards enhance soil carbon sequestration as apple trees can produce fruit for up to 100 years (sometimes longer) with no requirement to be sprayed with pesticides, fertilisers or herbicides or to be ploughed or tilled. This means that nothing disturbs the carbon cycle or releases carbon back into the atmosphere. So many reasons to drink more natural cider ;)