Calendar Coffee

by Calendar
  • Calendar Coffee
  • Gichithaini AA
  • Qore
  • Lenis Valderrama Gesha
  • For a very limited time only, we have coffee from Calendar Coffee in Galway, Ireland. Dan and Zarah met while Dan was the Head Roaster at Workshop Coffee in London and Zarah was managing Workshop's flagship location. Determined to create awareness of the seasonality of coffee, they relocated to Zarah's hometown of Galway. Calendar was founded on the idea that a business can have a positive social and environmental impact, and what better way to do this than through delicious coffee!

  • TEAMWORK Seasonal Espresso (Colombia) - Praline & Dried Apricot

    Today, nearly half of coffee production comes from countries that are predicted to lose more than 60% of suitable coffee growing land. As temperatures rise and extreme weather becomes more frequent, coffee farming is becoming increasingly difficult and less profitable for many producers across the globe. World Coffee Research is a non-profit organisation providing farmers with the tools, knowledge, and plants necessary to adapt in a changing climate. Together with their importing partners Caravela, Calendar are donating €1 from every kilogram of TEAMWORK Seasonal Espresso to support their work and invest in the future of coffee!

    As the seasons change, so does TEAMWORK, highlighting the very best single origin coffees throughout the year. Calendar looks for coffees that are perfectly balanced, sweet and clean, as well as delicious in milk but with enough complexity to be enjoyed straight up.

    Calendar kicked off this project with this outstanding coffee from Tolima, Colombia. As an espresso expect plenty of dried fruits, tasting just like fruitcake your grandma used to make. Complementing milk perfectly, we get notes of caramel with chocolate praline in the finish. Delicious!

    • Country: Colombia
    • Region: Tolima
    • Producer: 49 Smallholder Farms
    • Variety: Caturra, Castillo & Colombia
    • Process: Washed
    • Picked: July 2018
    • Altitude: 1500-1900m
    • Amount: 250g
    • Ideal for Espresso
  • Gichithaini AA (Kenya) - Black Current & Hibiscus

    The central region of Nyeri is home to the extinct volcano of Mount Kenya; the rich, deep red soils produce some of the best coffees in Kenya, and arguably the world.

    Gichathaini is one of three factories or washing stations that together form the Gikanda Farmers Cooperative Society. The factory is owned by the coffee farmers who deliver cherries to the station. There are currently 897 members, of which 770 are active and sell their coffees through the factory. The average farm size of its members is one acre, which is roughly 200 trees.

    The washing station itself is located on the Eastern side of Mount Kenya National Park, 6km from the town of Karatina. The conditions for coffee growing are near perfect. There is abundant rainfall throughout the year, and average daily temperatures range from 15°C to 26°C with considerable cooling at night.

    Tasting the new season harvests from Kenya has certainly been one of the highlights of our year so far. We are always amazed by the sheer quality of coffee produced here and the meticulous processing that comes with it. Over the years, Gichathaini has become a household name amongst speciality coffee shops and for good reason. This is probably the most expensive coffee Calendar will purchase this year but having cupped all the coffees blind, this was the unanimous winner and simply too good to pass up.

    • Country: Kenya
    • Region: Nyeri
    • Producer: Gikanda Farmers Cooperative Society
    • Variety: SL28, SL34
    • Process: Washed
    • Picked: January 2018
    • Altitude: 1600-1900m
    • Amount: 250g
    • Ideal for Filter
  • Qore (Ethiopia) - Mango & Lemongrass

    Located in the high altitudes of Yirgacheffe, Qore is the name of the washing station where this coffee was processed. Owned by Israel Degfa, he employs a specific team that works with the specialty coffee they produce at the site, ensuring correct lot separation and offering practical advice to producers looking to achieve quality improvements over time. This year, flotation systems were implemented for all cherries on arrival. Ripe cherries sink to the bottom and unripe cherries float to the top, allowing the unripe fruit to be easily skimmed off and processed separately. This not only saves on labour costs but can improve the quality of the speciality grades being produced there.

    Most of the smallholders who deliver cherries to the station only tend to a few hundred trees. Due to the unavailability of chemical fertilizers, most of the coffee processed there is organic by default. All farmers are paid in full based on the current cherry prices in the area that day. Second payments are then made to farmers whose cherries were sold at a premium.

    So many of the great washed coffees from Yirgacheffe are wonderfully aromatic, full of citrus and floral notes with a light, elegant body, making it one of the greatest and most interesting coffee growing regions in the world. Although the aromas of this coffee are what you might expect from this region, its flavours are unapologetically bold, immediately grabbing Calendar's attention at the cupping table. Harvested at the very end of the season, expect flavours of peach and sweet tropical fruit with incredible depth. This coffee is by no means simple or clumsy, it is complex and has lovely freshness too, reminiscent of green apple and lemongrass.

    • Country: Ethiopia
    • Region: Kochere, Yirgacheffe
    • Producer: Israel Degfa (Qore Washing Station)
    • Variety: Ethiopian Heirloom, Certo & Wolisho
    • Process: Honey
    • Picked: January - February 2018
    • Altitude: 1800-2100m
    • Amount: 250g
    • Ideal for Filter
  • Lenis Valderrama (Colombia) - Lemon Curd & Double Cream

    In the Huila region near Pitalito, Colombia, is the 9.3-hectare farm Buena Vista with its roughly 43,000 coffee trees. This is where Lenis Valderrama Gonzalez has planted the Gesha variety. Nestled amongst the 8.3 hectares of coffee trees, he raised the Gesha from seeds that he brought to Colombia from Panama. Luis has been farming coffee ever since beginning to help on his father's farm, nearly his entire life thus far. After all these years, he still works with his father, and together their efforts make wonderful coffee.

    At Buena Vista, Lenis picks the cherries at peak ripeness and de-pulps them that same evening. Then the coffees are fermented dry for 26 hours before being washed three times and dried in parabolic dryers for 15–18 days.

    This coffee is a great example of how terroir can influence taste. Expect all the lovely lemon and floral flavours famously associated with Gesha, all backed up with a big delicious creamy body, characteristic of many Colombian coffees. Dreamy indeed!

    • Country: Colombia
    • Region: Pitalito, Huila
    • Farm: Buena Vista
    • Producers: Lenis Valderrama Gonzalez
    • Variety: Gesha
    • Process: Washed
    • Altitude: 1461m
    • Amount: 250g
    • Ideal for filter

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