meet the artist behind our labels

Meet Paul Flaherty—artist, in-house creative, and all-round coffee head. Paul is the creative force behind our new labels, blending a deep understanding of coffee with a distinctive visual approach rooted in colour, form, and feel. from roastery to creative studio Paul began his journey at Bell Lane with Niko Sunko in the roastery—packing, roasting, labelling, and doing just about everything in between. This end-to-end view of the production process gave him unique insight into our coffees, operations, and team. From there, he moved into the creative team, continuing to work closely with the roastery and warehouse. He’s stayed rooted in the day-to-day of coffee—from equipment and brewing to social media, festivals, and new releases. A trained barista with a strong palate, Paul brings coffee knowledge that goes way beyond the design studio. paul flaherty and niko sunko at dcf 2025 the idea: coffee in colour While cupping with Niko, Paul seized on the moment when Niko said, “this coffee tastes…purple,” immediately sparking the idea that would become our new label system. Paul ran with the concept, diving deep into research around crossmodal correspondence and sensory colour theory. His goal was to capture the emotional experience of a coffee—visually—before you even open the bag. bell lane's new labels, designed by paul flaherty crafting the new labels Each label is individually designed to reflect the flavour, mouthfeel, and brightness of the coffee inside. Paul worked closely with Niko to translate final cupping notes into design language—using colour palettes, line work, and light indicators to express the essence of each cup. You can learn more about that here. The result is a set of labels that are intuitive, striking, and as layered as the coffees themselves. The project took six months to complete and involved nearly every part of the business. It’s a system the whole Bell Lane team is proud of—one that reflects the journey of each coffee and the care that goes into every roast. our new labels on display for the first time at dcf 2025 designing for impact As a Certified B Corp, Bell Lane places a strong emphasis on coffees that make a meaningful difference. Paul’s labels also highlight some of the coffees that make an extra special impact at origin, incorporating the iconography unique to each producer or collective. From the great kiskadee of Union San Pedro, to the La Morena woman with a coffee bean, to the bull of Enrique López—these icons mark coffees that go above and beyond in sustainability, equity, and community development. paul's tóg go bog é concept at dcf beyond the labels Paul’s influence stretches across the Bell Lane brand. He’s the hand behind many of our brand illustrations, icons, and event visuals. At Dublin Coffee Festival, Paul created our much-loved “tóg go bog é” merch range, turning a simple Irish phrase into a welcoming invitation. His illustrations featured on our sweaters, t-shirts, socks—and if you looked closely, you may have even spotted his cockapoo, Red, in the artwork. If you’re subscribed to our newsletter, you’ll know his doodle well—it’s at the bottom of every email we send. If you're not subscribed already, be sure to sign up here. paul flaherty, artist & in-house creative art & coffee, side by side Paul’s own artistic practice explores the emotional tension between digital and physical space. He’s recently moved out of Abbey Road Artist Studios in Athlone, and shares his creative process and artwork on Instagram via @paul_flaherty and @paulflahertyartist. At Bell Lane, we believe great coffee deserves great storytelling—and Paul’s work helps us bring that story to life in full colour. We're excited to see his next steps both in-house and out in the art world. If you're looking to connect with a roastery that values the connection between art and coffee, request a callback here to see how we can grow together.

taking it easy at dublin coffee festival 2025

As lead coffee roaster sponsor at Dublin Coffee Festival, we knew we had an important role to fill—and plenty of prep to do.  the venue Held in the historic RDS in Dublin across the weekend of April 12-13, the venue brought a real sense of occasion to the weekend. The old hall, high ceiling, and grand architecture gave the event a real sense of place—mixing an Irish landmark with its vibrant, growing coffee scene. The atmosphere was electric from start to finish, and Husky Events with Oli, Tom, Dan and team did an incredible job putting the event on, getting people on board, and running the event so smoothly over the weekend. the bell lane stand at dcf 2025 the concept Tóg go bog é (take it easy), was a full concept created by our in-house creative, Paul Flaherty, and extended from our stand design to our limited edition merchandise range. The hoodies, t-shirts, and totes sold out fast with only the socks surviving the weekend (which you can still get here). The illustrations were a hit—with Paul's dog Red making a guest appearance. our limited edition merch at dcf 2025 the stand The concept extended to our stand, designed by the brilliant Natalie Keville. From day one, our goal was simple—create an open, welcoming space where people could slow down, take a moment, and enjoy a coffee.  We brought that to life across every part of the stand. Built around connection and calm, the central bar gave us the perfect space to serve coffee and conversation in equal measure. The light box drew people in, while the furniture from Woo Design offered a place to relax and take the weight off. the central bar and light box the coffees  We had two DCF exclusives on the bar all weekend—both served from our Fellow Aiden Brewers.  Wilder Lazo's White Honey Sidra was a complex and floral Colombian coffee, and a huge hit across the weekend. Meanwhile, Bryan Smith's Washed Gesha brought bright, citrus flavours and a clean finish.  On our retail shelf, we also had Paola Trujillo's Sidra, Union San Pedro, and a taster box featuring Wilder, Bryan, and Paola. We even gave away one of the Aiden Brewers in a weekend-long competition—huge congrats to Margaret McCarthy, our lucky winner.  wilder lazo, one of our two dcf exclusives the other competition As well as our competition on the stand, this year three of our own team—Luke, Paul, and Paulius—stepped up to compete in the Taster’s Cup to showcase their sensory skills. In a seriously competitive field, we couldn't be prouder of their effort and dedication in the run up. Well done lads—and watch this space next year!  the launch Dublin Coffee Festival also marked the official launch of our new coffee labels—a project that’s been months in the making. Designed to better communicate taste at a glance, each label uses colour, linework, and brightness to express the unique character of the coffee inside. From bold espresso blends to delicate single origins, the new system gives drinkers a more intuitive connection to flavour. It was amazing to see people respond so positively to the change—and you can read the full story behind the label redesign here. our new labels on display at dcf our partners We couldn’t have pulled this off without help from some amazing partners: Woo Design - for our stylish, welcoming furniture Labo Mono - for supplying our sustainable sling bags Irish Sock Society - for our bold, colourful socks Stanley/Stella - for our t-shirts, sweatshirts, and tote bags Reda May - for capturing it all on camera Andy Nolan - for filming it all in high-res the community More than anything, the weekend reminded us why we love what we do. We caught up with friends from across the industry and chatted to coffee lovers from every corner of the country. From incredible home setups to curious newcomers, we were blown away by the level of knowledge and enthusiasm.  We're already planning for 2026, and we can't wait to do it all again—bigger, bolder, and just as easy going. Until then, tóg go bog é. If you're a wholesale partner looking to start a conversation with our team, request a callback here. 

indonesia's blue batak and its 13th century roots

High above the southern edge of Lake Toba in North Sumatra—home to the largest volcanic crater lake in the world—you’ll find the ancestral lands of the Batak people, where coffee has been grown for centuries.  Here, in a richly volcanic and staggeringly fertile region known as Lintong Nihuta, farmers have cultivated what is now known as Blue Batak: an Indonesian coffee with a story as compelling as its flavour. lake toba, north sumatra coffee with deep cultural roots The Batak people settled in this region as far back as the 13th century, and their traditions, connection to the land, and agricultural methods have shaped the identity of the coffee grown here. With a landscape marked by small valleys and ever-shifting microclimates, Lintong is a unique ecosystem for coffee farming. The soil is so incredibly fertile, thanks in part to a super volanic eruption  over 70,000 years ago, that locals say, "you can plant a chair and it will become a table." Farms here are small, self-sufficient, and incredibly diverse. It’s not uncommon for local producers to grow over 10 different crops on the same piece of land. rich detail on a traditional batak building a distinct process: giling basah Blue Batak is processed using Giling Basah, also known as wet hulling—a method unique to Indonesia. It involves fermenting the cherries overnight in bags, sun-drying the parchment until it takes on a deep blue-green hue, and then hulling and drying further by hand over several days. The result? A cup with exceptional body, earthy complexity, and low acidity—distinctive hallmarks of this regional process. what it tastes like This coffee is all about depth. Expect camomile florals, forest-like herbal notes, and a layered cranberry fruitiness with a crisp, citric finish. It’s the kind of coffee that shifts and opens up as it cools—inviting multiple sips, slow mornings, and deeper appreciation. indonesian coffee cherries why we're excited We’re always on the lookout for coffees that carry a sense of place and incredible flavour—and Blue Batak delivers both. It’s complex, honest, and grown by people who have been perfecting their craft for generations. This is coffee rooted in story, soil, and soul. And we’re proud to add  it to our lineup.  If you’re a wholesaler looking to start a conversation with Bell Lane, request a callback here.