1. How did KISS THE HIPPO come to be? 

A coffee obsessive who had a clear ideal for beautiful cafes and outstanding coffee. 

2. Tell us something about yourself non-coffee related!

I’m a husband + dad. I’ve been a lifelong musician and LOVE the arts. 

3. What's the biggest learning you've taken away from 2022? 

Keep going, especially when it comes to physical disciplines. 

4. BEST coffee you ever had... Where? 

HIPHOP cafe in Copenhagen. A Kenyan coffee with 9 second extraction time (espresso). So sweet. So clear. 

5. What do you want to change most about the coffee industry? 

Blends are/can be fantastic. Don’t be scared, single origins aren’t everything. 

6. Favourite food item to pair with an espresso drink... What ya having? 

Ya kiddin…donuts. Always! 

1. How did CALENDAR come to be?

Calendar was founded in 2018 with the idea that coffee should be celebrated as a seasonal product. This means the coffees and origins we work with are constantly changing, depending on which countries are harvesting and the coffees that taste best.

2. Tell us something about yourself non-coffee related!

l’m at a stage in life where there’s not much time for anything other than parenthood and coffee! Running a business is all consuming and so is a toddler who doesn’t want to go to nursery! I’m also pregnant which adds another layer of fun! So it’s all go at the moment!

3. What's the biggest learning you've taken away from 2022?

My biggest learning from 2022 was centered around coffee pricing and understanding the prices we should be paying for coffee. We’ve been working hard with our importing partner Caravela to ensure the farmers and producers we buy from are earning a profit or ‘Minimum Prosperity Price’. This takes into account the cost of production, the standard living wage and then adds an additional 20% profit.

4. BEST coffee you ever had... Where?

Best coffee was at Tim Wendleboe’s coffee bar in Oslo. It’s terrible to say but I can’t even remember the specific producer but I remember the most incredible balance and mouthfeel. That memory has stuck with me for years! I think balance in the cup is so important and underrated!

5. What do you want to change most about the coffee industry

I really want to change the way people value coffee. I feel we all need to be paying more if we want the industry to be sustainable in the long run.

6. Favourite food item to pair with an espresso drink... What ya having?

Hmmmm..I actually wouldn’t drink an espresso based drink too often unless it’s part of quality control. I’m more of a filter gal - and I love nothing more than a fresh loaf of bread from Magpie in Galway, toasted, slathered in butter and jam, washed down with a jug of batch brew!.