How did Calendar come to be and who makes up Calendar?
Calendar was founded by myself (Zarah Lawless!) and my partner Daniel Boobier. We met many years ago whilst working for a coffee roastery in London, and it was here we learnt about coffee as a seasonal crop and noticed it tasted best when treated like any other fresh produce! In 2017, we decided to relocate to my hometown of Galway and start our own little roasting business with a commitment to seasonality and environmental responsibility.
What is Calendar's purpose/mission?
Our goal is to build a coffee company for the future and this means it's about much more than just great tasting coffee. We're a 1% for the Planet company which means 1% of our sales goes towards environmental nonprofits. We're constantly looking for ways to minimize our impact and make better decisions for our planet.
Hot take: How would you describe the coffee scene in Ireland? Overrated or underrated and why?
Underrated, with a very exciting future! Every year we are seeing new speciality roasters pop up and competition is a good thing. I think we're only going to see quality get better and better over the next 5 years.
BEST coffee you ever had...where?
It would be a coffee produced by the Caballero family in Honduras and roasted by Tim Wendleboe in Oslo, Norway. It was one of the cleanest, most well balanced cups I've ever had.
What's one thing about Calendar that most people don't know?
Ooh that's a tricky one! This might sound a bit weird but we try to avoid drinking other roasters coffee. It works for us and helps us focus on developing our own style. We're also more partial to a cup of tea on weekends!
-What do you want to change most about the coffee industry?
I wish the industry was more transparent when it comes to listing the harvest information of their coffees. Like any produce, I think it's really important to know how fresh something is when you buy it and a harvest date/year can tell you so much about the quality of what you're about to buy. For example, if you buy a bag of Rwandan beans in November it could be harvested in May/June that year, tasting super fresh and delicious or it could have been harvested the previous year, which will be 18 months off the tree, tasting woody and not so great!
What's your favourite way to brew and why?
We love using the Moccamaster because it's so easy and gives consistent results every time. There's also not a lot of work involved!
What is your favourite processing method at the moment?
We usually favour washed coffees because we prefer to taste the origin, terroir and how that coffee was grown.