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Back in 2015, Zarah was looking for a job that would involve eating and drinking delicious things, but one that would also let her clock off early to go to band practice. With a background in sound engineering, music was her first love but coffee soon took its place! She started at Workshop Coffee, where the buzz of the cafe environment really captured her heart. Slowly but surely, it dawned on her that she could make a living talking to people and drinking coffee all day - what a dream!

Over the next few years, she would pour all her energy into learning as much as she could about the coffee business and in 2018, she sold all her synthesisers to fund the start of Calendar! Zarah now spends most of her time looking after wholesale customers and gets a good kick from seeing the brand pop up in random and unlikely locations. Her goal is to make high quality coffee more accessible and easy to drink.

Favourite coffees?
Tropical and creamy flavour profiles, usually from Ecuador, but I do love boshing a good solid Colombian on batch brew too!

One of the founders of Calendar, Dan is responsible for sourcing, roasting and quality control of all our coffees. With a degree in Biology and a background in hospitality, Dan's career in coffee was a happy accident. He tasted his first speciality coffee at a wine and spirits trade show in London, and has been hooked ever since!

In 2014 he landed his dream job as a Roastery Assistant at Workshop Coffee in London. With no experience, he plunged head first into the world of coffee and was in his element working for a company with such high standards. After 6 incredible years, he left Workshop as Head Roaster, excited to pour his experience and passion into his own project - Calendar Coffee. 

Favourite coffees?
Coffees from the Hunkute washing station in Ethiopia is what changed it all for me. I love anything thats sweet, fruity and balanced, nothing too funky and always fresh.

Kirsty first discovered specialty coffee back in 2007 whilst working for a non-profit in San Francisco. The experience of tasting San Francisco’s roasters sparked a passion that would eventually lead her to work in the coffee industry, some 14 years later.

She has spent the last decade tasting coffee from roasters around the world, always seeking a memorable experience. She eventually found her path to Calendar at the end of 2021.

She is excited to continue learning everything she can about coffee, from sourcing, through to roasting and honing her tasting skills. The main drive behind this learning is to arrive at the same point that led her here in the first place: enjoying the simple daily ritual of drinking a cup of coffee, and the people, places and memories that link to that moment.

Favourite coffees?
I like sweet, well balanced and fruity coffees!

Originally from New York, Keith has been living in Ireland for nearly 20 years - it’s definitely home at this point. He has been working throughout the coffee industry for over 15 years and has loved every moment of it (except for the occasional difficult customer - you know who you are…).

During his time in the industry, Keith learned the ropes in a few 2nd wave cafes, he learned the craft in a couple 3rd wave cafes and now looks forward to settling in at Calendar and learning whatever the next couple of waves have coming our way.

Favourite coffees?
I like to start off the morning with a cosy Guatemalan coffee, full of chocolatey & nutty notes, then switch it up to a juicy Kenyan later in the afternoon.

Bryan’s love of coffee came from a love of sitting down. He sat down over here, he sat down over there. He sat down everywhere! He sat down so much, there came a day, he sat down in a coffee shop, and he decided to put his plan of being a figment of people’s fever dreams to rest. He’s since stopped sitting down and has started and stopped working as a barista, as which he actually in fact, stood, for the majority. He worked and sat in the position of manager at Coffeewerk + Press in Galway city before standing down from the role to head for Colombia, where he realised the human good that can be done in the world of coffee at origin and that he would stand up for that.

Some say he hasn’t sat down since. And if you think you see him sitting, on the contrary! He is said to hover above barstools and coffee shop chairs by half a millimetre in his pursuit of fulfilling his true purpose in life, to stand until he falls and never falter from his path.