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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 bartending, Dan's career in coffee was a happy accident. He tasted his first speciality coffee at a wine and spirits tradeshow 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 eventually became Head Roaster, and an idea for a seasonal roastery was beginning to form.

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!

Jess has a Grá for all things flavourful and seasonal. She's hopped around the hospitality industry for over a decade. Most recently you'll have found her working behind the bar as a barista, trainer and advisor to Cork's exacting home brewers. Here she discovered the interconnectivity between coffee, community and creative spaces. Fortuitously, this led her to Calendar.

Throughout this time brewing and slurping a rotation of Irish and International roasters, her thirst for great coffee grew. As did her curiosity for the flavours and processes that make an exciting cup. She's excited to be challenged with new knowledge and sensory skills

When not packing up your orders in the roastery, you can usually find Jess making, baking or talking the ear off someone. She loves using local ingredients or foraging for supplies in the wild. Her main aim in life is to taste everything.

Favourite coffees?
Jess's go to coffees are delicate, well balanced and sweet. That said, her attention is equally drawn to big, funky, fruit forward coffees. Like any Libra, just don't ask her to decide a favourite.

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.