Coffee Journal

how our hessian sacks are helping bees

This May, we’re celebrating “Maybee” for the fourth year running—a small but important way Bell Lane Coffee is giving back to nature.  As part of the initiative, we'll be including native Irish wildflower seed packets with every order throughout the month, helping to support pollinators in your area. bees, some carrying pollen sacks, at the hive entrance certified b corp As a B Corp, we're always looking for ways to reduce, reuse, and repurpose. One of our ongoing sustainability initiatives is finding new homes for our used hessian sacks that carry our green coffee. As a roastery, we go through a lot of sacks every week, month, and year, and our goal is to repurpose every one we can. One way we do this is by partnering with beekeepers like Paula Halpin, who keeps bees in Kilternan, County Dublin. This means they’re put to use in a way that’s both practical and planet-friendly. bees tending to their honey and honeycomb why hessian sacks? It turns out hessian is the perfect material for beekeeping. When beekeepers need to safely access their hives, they use smoke to gently calm the bees. Hessian burns slowly and evenly, producing  cool, white smoke that relaxes the bees without harming them, making hive inspections safer for both the bees and the beekeeper. how is hessian used? To make use of the hessian in the smoker, the sacks are first cut into long, even strips. Each strip is then rolled up and tied to keep its shape. Finally, the strips are added to the smoker when needed for working in and around the hive.  why do bees matter? Bees do so much more than make honey. They’re among the most important pollinators on the planet, helping to fertilise plants by carrying pollen from flower to flower. This natural process is vital for growing the food we eat—from fruits and vegetables to nuts and seeds—and keeping ecosystems healthy and thriving. In fact, it’s estimated that one out of every three bites of food we eat exists because of pollinators like bees. Protecting and supporting bees doesn’t just benefit the environment—it supports biodiversity, food security, and local farming communities too. beekeeper paula halpin tends to one of her hives coffee and bees While we don't grow coffee trees here in Ireland, we're deeply connected to the places that do. Coffee plants depend on pollinators for healthy yields. This includes the self-pollinating Arabica trees which benefit from bee activity, which can improve yields and flavour. small actions, bigger impact For us, Maybee is a reminder that even small actions like rehoming hessian sacks can contribute to something much larger.  One of our goals at Bell Lane is to share with purpose, and this partnership with Paula is a great example of that. By finding creative, thoughtful ways to reduce waste and support local initiatives, we’re aiming to create a better future, one step at a time.   If you’re a beekeeper looking for hessian sacks for your hive, we’d love to hear from you. Please reach out to james@belllane.ie

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.

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 Paul Flaherty and 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.