Cal's Coffee

Speciality Coffee company Bringing exclusively the best farms in Brazil and where Calum worked at. Small and medium estates are 100% Traceble and certified

26/05/2026

I was very happy to attend the London Coffee Festival earlier this month - here are some of the lovely faces I encountered. Altruism - Growth - Team - Wisdom - Friendship are all core values that they embody!

15/05/2026

Altruism - Growth - Team - Wisdom - Friendship - Power - Diversity. Despite the tough times, these are all core values that we share with our partners across the world!

13/05/2026

I will be attending the London Coffee Festival () 2026 on 14-15 May (Thursday & Friday)! Looking forward to meeting with old and new coffee roasters and other attendees at the Festival. Feel free to say hello - you’ll be able to spot me with my coffee bag waistcoat 👋🏼

11/05/2026

☀️🇧🇷 They’ve landed.

Fresh from the farms of Brazil, our latest bags have just touched down in the UK — and they smell absolutely incredible.

Rich, smooth, and packed with sunshine. We can’t wait for you to taste what’s inside.

23/02/2026

Coffee farming is measured in decades, not seasons.

These trees have been stumped — cut back intentionally to allow new, stronger growth. It may look harsh, but this process rejuvenates the plant, improving future yields and cup quality.

For roasters, this is where long-term quality begins. A producer sacrifices short-term harvests to invest in healthier, more productive trees for the years ahead.

Coffee trivia: a well-maintained coffee tree can produce for 20–30 years, but strategic stumping every 5–10 years helps maintain optimal productivity and flavour potential.

Every decision here shapes the coffees that eventually reach UK roasteries.

Real quality starts long before the roast.

18/02/2026

Rain over the cherries. Rhythm in the streets. 🇧🇷☕️🎭

This week in Brazil it’s Carnaval – and while the Sambadrome lights up with parades, samba drums and fireworks, the coffee fields are still working quietly in the background.

Our coffee cherries continue to receive a lot of rain, keeping the trees lush and the fruit developing beautifully. 🌧️🌱 The extra moisture at this stage helps the cherries grow and fill out, though everyone is watching carefully — too much rain during maturation can always bring its own challenges.

Meanwhile, not much trade is happening. Carnaval is effectively a national bank holiday across Brazil, and for the entire week business slows right down. Offices close, exporters pause, logistics ease off, and the country leans fully into celebration mode. Emails can wait — samba can’t. 🥁✨

A little coffee trivia for the week:
• Brazil has been the world’s largest coffee producer for over 150 years.
• Most Brazilian coffee is naturally processed — dried inside the fruit under the sun, giving those classic chocolatey, nutty profiles.
• Coffee was first planted in Brazil in the 1700s and completely reshaped the country’s economy.
• And fun fact: during Carnaval season, domestic coffee consumption actually rises — late nights and early mornings demand good fuel. ☕️🔥

From the parades of Rio to the rain-soaked farms of Minas, Brazil is alive with energy — just expressed in different ways.

Celebration in the cities. Patience in the fields.
We’ll be watching both.

17/02/2026

Yellow cherries shining on the branch 🌕☕

When we talk about coffee quality, we often talk process, origin, altitude… but varietal is just as important.

Take Yellow Bourbon — a natural mutation of Bourbon first identified in Brazil. Unlike Red Bourbon, the cherries ripen to a golden yellow, often developing:

• Lower perceived acidity
• Round, creamy body
• Nutty sweetness (hazelnut, almond)
• Milk chocolate depth
• Subtle stone fruit or citrus depending on altitude

For UK roasters, Yellow Bourbon can be a powerful tool in your lineup:

👉 It builds approachable, sweet espresso bases
👉 Performs beautifully in milk (think caramel + praline notes)
👉 Offers clarity in filter when grown at higher elevations
👉 Often shows excellent consistency lot-to-lot

Varietal matters.

Just like wine grapes — Caturra, Typica, SL28, Gesha, Pacamara — each brings structure, sweetness, and aromatic potential that shapes your final cup before processing even begins.

A quick bit of trivia for your next cupping table:
• Bourbon is one of the parent varieties of Caturra
• Catuai is a cross between Mundo Novo and Caturra
• Yellow Bourbon isn’t just colour — it can influence sugar development and perceived sweetness
• Some studies suggest yellow-fruited varieties may attract fewer pests in certain regions

At Cal’s Coffee Importer, we’re always cupping with varietal in mind — because flavour potential starts on the branch.

What Yellow Bourbon profiles are you seeing in your current offerings across the UK?

16/02/2026

Brazil is greener right now — and not just in colour.

Rain and sun have been working in rhythm across our producing regions. Slow, even development is setting the stage for excellent cup structure and sweetness in the upcoming harvest.

From red dirt roads to coffee trees heavy with green cherries, development this season has been steady. Adequate rainfall followed by warm sun means strong photosynthesis, better cherry filling, and improved bean density — something we know UK roasters value for consistency on the drum.

And it’s not just coffee growing here. Biodiversity is part of the story. Native trees, wildlife, cover crops and shade pockets all play a role in soil health and long-term sustainability. Healthy ecosystems = resilient farms = reliable supply.

🌱 Coffee trivia:
• Brazil produces around one third of the world’s coffee — but it’s also one of the most biodiverse countries on Earth.
• Coffee cherries take 7–9 months to fully mature after flowering.
• Higher bean density (often supported by steady development conditions) can contribute to better heat transfer during roasting.

At Cal’s Coffee Importer, we’re watching development closely — because great roasting starts long before the coffee reaches the UK.

13/02/2026

The market reminded us this week who’s in charge.

After the recent correction, prices have pushed back up into the 290–300 US cents/lb range — and volatility remains part of the landscape.

Behind the scenes, trade is active. Containers are moving. Contracts are being negotiated. Coffee is being positioned.

What you see here is coffee being loaded for shipment — typically moved in 20ft or 40ft containers. To put today’s market into perspective: the value of a single container of green coffee is now comparable to the cost of a 2–3 bedroom house in the UK.

That’s the scale we’re working with.

While social feeds may seem quiet, much of the industry still operates on traditional trade rhythms — relationships, calls, emails, long-term positions. Not every coffee company focused on physical trade lives online.

But social channels are powerful for education, transparency and helping roasters understand what’s really happening at origin and in the market.

We’ve just published a new blog post breaking down the recent movement and what it means for roasters navigating this price environment.

If you’re buying coffee in this market, understanding risk and timing has never been more important.

12/02/2026

Tradition. Eleven Years Strong.

Tradition isn’t about standing still.
It’s about carrying forward what matters.

In the early 17th century, coffeehouses became the beating heart of intellectual exchange. At places like Café Procope in Paris, thinkers such as Jean-Jacques Rousseau debated philosophy over coffee. In London, coffeehouses like The Grecian Coffee House welcomed minds including Isaac Newton — spaces where ideas were roasted as intensely as the beans themselves.

Coffee has always been more than a commodity.
It’s culture. Conversation. Community. Commerce.

Today, 11 years into Cal’s Coffee Importer, we stand firmly in that tradition.

From carefully sealed containers at origin to fully stacked shipments ready for worldwide delivery (as seen in these latest arrivals), our commitment remains the same:
✔ Respect for producers
✔ Transparency for roasters
✔ Consistency for cafés
✔ Logistics that deliver, globally

Tradition means honouring where coffee came from — and understanding where it’s going.

Market Update (for our roasters & café partners):
• Robusta markets remain firm, supported by continued tight supply from Vietnam and steady industrial demand.
• Arabica prices have seen volatility, reacting to weather patterns in Brazil and currency movements. Quality differentiation continues to widen premiums for specialty grades.

For roasters and café operators, that means strategic buying, origin diversity, and partnership matter more than ever.

As we turn 11, we’re grateful to the roasters, café owners, and coffee obsessives who’ve built this journey with us.

Tradition fuels us.
Global trade connects us.
Coffee keeps us moving.

Here’s to the next chapter.

Address

Great Orton
CA103UA

Telephone

07538255133

Website

http://Www.calscoffee.com/

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