Coffee Journal

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.

coffee in colour: the story behind our new labels

This is a project we’ve been working on for a while.And while you can see the end result on our packaging, we wanted to take you behind-the-scenes to explain how this change happened—and the thinking behind it.But before we look forward, let’s take a step back. the limitations of our old system Until recently, our coffees were grouped into five categories: citrus, exotic, floral, rich, and sweet.These served us well for a time and made it easy to navigate different tastes at a glance. But over time, we found ourselves limited by the very labels we had created.Coffee is one of the most chemically complex substances we consume and can contain over 1,000 chemical compounds—far more than wine. To box something this complex into five tidy buckets started to feel reductive.We knew there was more we could be saying. our five former categories how the colour purple changed everything The shift began with a moment in the cupping room—one of those moments we’ll never forget.Our Roastery Manager & Green Coffee Buyer, Niko, was tasting a coffee with the team when, instead of reaching for the usual flavour wheel terms, he said: “This coffee tastes... purple.”Everyone knew exactly what he meant, and instantly connected the colour to the taste. It wasn't blackberry, cassis, or plum. It was just...purple.That’s when it clicked. from colour to clarity Inspired by this, we began exploring a method more commonly used in the wine and food industries—crossmodal correspondence. This is where our brains perceive connections between what we see, nose, and taste to arrive at an overall impression. Using colour as the first step suddenly unlocked something for us. It gave us a faster, more intuitive, more accurate way to communicate taste.Instead of starting with a specific and finalised tasting note, we could now start with a first impression and move toward specific tasting notes.     the sidra that set the standard The breakthrough became real during a cupping of Wilder Lazo’s White Honey Sidra.It was a quiet, layered coffee. We found it hard to pin down with our usual lexicon. So we cupped it by colour.We described the cup as: teal (cardamom) light yellow (camomile) muted green (rosemary) Rather than forcing it into a taste category, we let it speak through tone and hue. It just made sense. From that point on, we made the decision to cup our coffees by colour first. how the new labels work     1. colour We start with colour as a sensory anchor—a first impression that speaks to the taste inside. Brown might evolve to become milk chocolate, or nuts, or dates. Over time, orange can end up as blood orange, or nectarine, or clementine. By agreeing on an overarching colour first, we create a shared starting point for understanding the coffee's character—before diving into more specific tasting notes, Each coffee typically features three tasting notes (sometimes four), with the first note the most prominent—the one that defines the coffee at first sip.     2. lines Each label also features line work designed to reflect the clarity, depth of taste and mouthfeel in the cup. more lines = more separation and definition in the cup (typically filter coffees) fewer lines = more cohesion and roundedness (often espresso coffees)  Think of it as a texture preview before you take your first sip.   3. brightness We also introduced a subtle brightness bar—a sliding scale on the label that indicates where each coffee sits on the spectrum from filter to espresso.It’s not about roast level—it’s about brew style. brighter = more clarity, better suited to filter brewing darker = more body, geared toward espresso coffee with impact As a Certified B Corp, we care deeply about the impact our coffees make at origin. Some coffees in our range go even further—championing sustainability, equity, and long-term community growth. To honour this, we've incorporated a series of icons into our label system—each one drawn from the story of the producer or collective behind the coffee. You’ll spot the great kiskadee representing Union San Pedro, the coffee-bean-carrying figure of La Morena, and the bold bull of Enrique López. These are our way of highlighting the coffees doing more—for people, planet, and future generations.   try it for yourself Whether you’re a seasoned cupper or new to specialty coffee, we want to help you connect with taste—not decode it. Our labels are here to invite curiosity, spark recognition, and pay homage to the complexity of the coffee inside.

how our roastery team made the move to a 4.5-day workweek

by Tess Martin, Warehouse & Logistics Manager at Bell Lane Coffee Roasters One of the biggest changes we made recently was moving from a 5-day to a 4.5-day workweek in our roastery. It’s a move that has benefited our team and our operations—but it wasn’t an overnight decision. Here’s how we did it, why we did it, and what we learned along the way. the planning Implementing a 4.5-day workweek wasn’t just about making a change—it needed to make business sense. The key to getting leadership buy-in? Pre-empt and solve management’s concerns before they even need to ask. Build a plan that will show how the transition will work, how it will impact production, and—most importantly—how it will ensure customers continue to receive their orders on time. By proactively answering questions and removing potential roadblocks, you set the proposal up for success, making it easier for the leadership team to say yes. the senior leadership team at bell lane coffee roasters include your team Before rolling anything out, I spoke to the roastery team to get their input. We proposed working slightly longer hours Monday to Thursday in exchange for a half-day Friday. Their feedback was clear: they liked the idea but preferred an 8am to 5pm schedule rather than an earlier start. While I myself had hoped for a 7am start, we compromised, and the results have been great. Key takeout: everyone needs to be onboard and feel part of the decision making process. start with a trial We introduced a trial 4.5-day work week in July—a time when operations are typically quieter, allowing us to identify and troubleshoot any challenges before peak periods. From the start, we knew this needed to work for both our team and our customers.  involve your team to keep them happy make it work for customers  A key concern in making this shift was customer impact—we needed to ensure that moving to a 4.5-day workweek wouldn’t affect deliveries. Before rolling it out, we were already shipping orders within four days, so we knew it was feasible. The sales team communicated the change with customers, ensuring they knew there would be no Friday shipping. Most customers adapted quickly, but for the occasional one who forgot, we found workarounds. If a courier wasn’t available, customers could collect orders in person—but once that happened, they rarely forgot the deadline again! the benefits The shift to a 4.5-day week has come with some major benefits: 1️ extended shipping hours: with the extra hour Monday to Thursday, we can now push shipments out until 4:30pm instead of 3:00pm, getting more orders out each day 2️ improved productivity: roasting schedules have remained efficient and the team are committed to making the change work 3️ higher team morale: finishing at noon on Fridays gives our team a longer weekend, making the workweek feel shorter and more manageable—there’s a psychological boost knowing Thursday is the last full workday 4️ stronger recruitment appeal: many businesses still operate on a 5-day week, so offering a 4.5-day schedule has become a great hiring incentive as we expand the team the imf roaster in bell lane coffee roasters final thoughts Adjusting our roastery operations to a 4.5-day workweek wasn’t just about giving people more time off—it was about working smarter, not harder. By refining our shipping schedules, improving efficiencies, and keeping our customers in the loop, we’ve boosted productivity while improving work-life balance for our team. It’s proof that a shorter workweek doesn’t mean sacrificing performance—it can actually enhance it. Tess Martin is Warehouse & Logistics Manager at Bell Lane Coffee Roasters. If you're a wholesale partner looking to start a conversation with our team, request a callback here. 

behind the bar: corkbeg coffee

Like the winding road to Whitegate in East Cork, Gráinne Gormley’s journey to opening Corkbeg Coffee was full of twists and turns.  With a background in food and hospitality—including nine years running a café in Cork City and a stint at Ballymaloe Cookery School—Gráinne has a wealth of knowledge and experience in the industry. Driven by passion, a sense of community, and some encouragement from friends and family, she has created a haven not just for herself and her team, but for the people of East Cork. vaughan's pier, whitegate the pier Located on Vaughan’s Pier—a historic structure once used for coal deliveries—it fell into disrepair before local architect Andrew O’ Brien designed a custom-built, industrial-style building that now stands as a nominee for two categories in this year’s Building of the Year Awards. When Andrew and his team opened submissions for potential uses of the space, Gráinne was initially reluctant. However, a business course through CCAD gave her the confidence to apply. Her vision? A space for the community—a café where people could gather, local musicians could play, and artists could showcase their work. "I wanted to open it for the community so the community would have a hub," Gráinne explains. That commitment to community ultimately led Gráinne to being chosen as the café’s operator, bringing her vision to life. With Bell Lane being a Certified B Corp, this emphasis and focus on community is something that resonates deeply with us.  a couple enjoy a coffee with a view the coffee From day one, Bell Lane coffee has been at the heart of Corkbeg Coffee’s success. Customers have embraced it enthusiastically, with some calling it the best coffee in East Cork. Gráinne prioritises accessibility in her coffee offering—delivering a great coffee experience without unnecessary complexity. That philosophy led her to choose Bell Lane’s Brazilian coffee from Heron as her house coffee. She met the producer in 2023 when he visited Bell Lane, deepening her connection to the coffee’s origins. Beyond serving coffee, Gráinne actively engages customers in the specialty coffee journey, with regulars now developing an appreciation for high-quality coffee. Gráinne often shares stories from the farm, frequently messaging Heron in Brazil to receive photos from the harvest and updates on his journey. heron during his visit to bell lane coffee roasters the community Corkbeg Coffee has always been about more than just coffee—it’s a space for connection, creativity, and local talent. local art: the café features rotating exhibitions from local artists and photographers, providing them with a space to display and sell their work live music: singer-songwriter gigs take place in the summer, from both well-known musicians and Gráinne herself, an accomplished guitar player and singer local food: everything on the menu is homemade by Jen or sourced locally, from the toasties and sausage rolls to the cakes baked in-house and gluten-free bakes from a certified kitchen in the village This focus on community has been recognised with a nomination for a Social Impact Award, something that means a lot to Gráinne given her initial application. local arts and crafts on display the relationship Bell Lane has played a key role beyond supplying coffee, offering hands-on support in equipment sourcing, training, and ongoing guidance. Gráinne’s account manager, Gail Henshall, has been instrumental in the journey, helping her select the perfect coffee, machine, and grinder. “I could tell from day one she was passionate, and it’s such a joy to be working with someone like that,” says Gail.  Just as Bell Lane sources its green coffee with ethical, quality-driven values, Gráinne applies the same ethos to her café, ensuring that every cup represents Heron’s hard work. The quality in every cup is as much a result of the barista serving as it is Heron’s hard work. For Gráinne, the heart of Corkbeg Coffee lies in her team. “Staff are vital—that’s the most important thing. The rest follows after,” she says. This is on display for everyone to see as Jen and Darragh work expertly in tandem behind the bar. a selection of baked goods at corkbeg coffee the future The café has grown into a true community hub, with customers returning not just for great coffee, but for the atmosphere, the people, and the shared experiences. The impact of the space was beautifully illustrated when two siblings in their eighties visited shortly after the café opened. “The last time we were here was when we were swimming off the pier in the 1950s,” one of them reminisced. “We’re just sitting here reminiscing. Thank you so much for that.” If you ever find yourself in East Cork, make the detour—to chat, to sip coffee, to eat, or just to enjoy the incredible view. If you're a wholesale partner looking to connect, request a callback to explore how we can grow together. 

5 tips for a smoother b corp journey (from someone who’s been there)

by Denise Bell, Co-Founder of Bell Lane Coffee Roasters In May 2024, Bell Lane officially became a Certified B Corp. As I reflect on the process, there are a few things I wish I’d known from the start. Here are the top five lessons I learned along the way—ones I hope will make your B Corp journey smoother. 1. just get started  When I first logged into the Business Impact Assessment (BIA) in 2021, I felt like a deer in headlights. The questions seemed daunting, and instead of diving in, I dipped in and out, kept kicking it down the road, and didn’t prioritise it. The one upside was that it made me rethink our relationships and start aligning with businesses that shared our values. I knew we would be a B Corp because, the truth is, it was already part of our DNA.  If you’re considering certification, my advice? Start the BIA as soon as possible. It will give you a clear picture of where your business stands and highlight areas that need your attention. And be honest. It’s easy to overestimate where you are, but this process is about continuous improvement, not perfection.  grab a coffee and start your b corp journey 2. don’t be afraid to ask for help  The B Corp process can feel overwhelming, and that’s okay. You don’t have to do it alone. In 2023, I signed up for a 10-week B Corp Bootcamp with Earthology and Eccountinc, who support Irish companies to complete the Impact Assessment and start their B Corp journey. Their team broke everything down step by step and kept me on track.  There are also B Leaders who specialise in guiding businesses through the process—they know it inside and out. If you’re feeling stuck, reaching out for help will give you the clarity and structure you need.  3. be honest with your answers  It might be tempting to make your business look better than it really is but trust me—honesty goes a long way. The BIA is about transparency, not perfection. If you can’t back something up, don’t claim it. Being upfront means you won’t get caught out later when you need to provide proof. Think of the assessment as a starting point—it’s about showing where you truly stand so you can work towards real progress.  b corp can help your company grow  4. know where you make a difference  When working through the BIA, it’s easy to feel like you need to fix everything at once—but that’s not the case. Focus on areas where your business has real impact. Ask yourself: what is your why?  At Bell Lane, we source with intention, working directly with producers. In some cases, this means partnering with underserved producers at origin, where we can create meaningful change. The key is to focus on what aligns with your values and what you can realistically commit to. As you progress, you can expand your efforts but start with the areas where you can make the greatest impact.  5. bring your team along  One of my biggest lessons? B Corp isn’t a solo project.  After we became B Corp, I realised how important it is to involve your team from the start. I was so focused on the process that I didn’t fully communicate why B Corp mattered to us at Bell Lane. Even though I kept them updated, I hadn’t brought them into the journey properly.  One day, during a coffee morning at the roastery, I overheard a staff member say, “I wish Denise was here, she explains it better.” That moment really hit home for me. Your team plays a key role in making B Corp values real—from integrated staff in daily operations to identifying areas for improvement. Make sure everyone understands why B Corp matters to your company and how they can make a difference.  Final Thoughts  At Bell Lane Coffee, doing business with intention is in our DNA. Every decision we make—from who we work with to how we operate—aims for a positive and responsible outcome. B Corp certification just solidifies that commitment.  If you’re considering the journey yourself, remember you don’t need all the answers from the start. It’s about reflecting, staying honest, and keeping your values at the centre of everything you do. "How you do anything is how you do everything."  Denise Bell is Co-Founder of Bell Lane Coffee Roasters. If you're a wholesale partner looking to start a conversation with a Certified B Corp, request a callback here.