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behind the bar: corkbeg coffee

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. 
how our hessian sacks are helping bees

how our hessian sacks are helping bees

This May, we’re celebrating “Maybee”—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

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Standart + Bell Lane Coffee Issue #32

Standart + Bell Lane Coffee Issue #32

Before we dive into the fascinating tale of Los Castaño Coffee Farms, let's take a moment to uncover why we chose this exceptional coffee.  Over the last years the current trends are leading to focus on special fermentation practices that often deliver the cup profile where fermentation is more pronounced than coffee itself. When selecting this Castillo our intention was to remind us that a beautiful crisp washed is still something that will always stay on top of our list.   In the world of specialty coffee, where dedication and passion converge, there are stories that stand out.  Brothers Alfredo and Eunilver Castaño’s journey is one etched with unwavering determination. We are proud to introduce their exceptional coffee to the Standart community.   Producers: Alfredo & Eunilver Castaño  Farms: El Recinto & El Futuro  Municipality: Santuario Department: Risaralda Variety: Castillo  Process: Washed, 360h Extended Fermentation  Cup notes: Floral, Raspberry, Lemongrass, Caramel  In the picturesque landscapes of Colombia's Santuario region lies a tale of resilience, dedication, and an unwavering passion for coffee. Meet Alfredo and Eunilver Castaño, the brothers behind the renowned Los Castaño coffee farms. Through adversity, conflict, and challenges, their journey has transformed barren lands into thriving coffee plantations. This is all while uplifting their community and producing exceptional coffee.   Alfredo and Eunilver Castaño's connection to coffee runs deep. From their earliest memories, they played among coffee plants, learning the art of cultivation from their parents. As youngsters, they embraced the traditions of planting and nurturing coffee, gaining an intimate understanding of the craft. At just twelve years old, they left school to support their family by working full-time on coffee farms. Despite the challenges, Alfredo continued his studies and eventually earned his Baccalaureate.   In 1995, the Castaño family purchased a plot of land, marking the birth of El Recinto farm, meaning 'Enclosure.' With relentless determination, they transformed rugged terrain into a conventional coffee farm. Through hard work, they built a wooden dwelling from harvested wood, nurturing both the land and their dreams. However, life had other plans, and the civil war in 1999/2000 forced them to leave their farm for nearly a year.   The civil war brought immense challenges. The dense forests that once surrounded farms became corridors for guerrilla movements, disrupting lives and businesses. Forced to flee the city of Pereira, the family endured loss and turmoil. During that time, Eunilver worked as a farm manager and saved diligently. With his savings and a small loan, he purchased a 20-acre coffee farm from his aunt, aptly named El Futuro, or 'The Future.' He restored the neglected land, and both brothers together began their coffee planting El Futuro became a symbol of rebirth, complete with a thriving coffee crop, a home for Eunliver's family, and advanced processing facilities for both of their farms.   In 2012, the brothers, along with local families, founded Asocafe Tatama, a collective of high-quality coffee producers. This alliance aimed to enhance coffee value and uplift living standards through collaboration. With 95 families joining the association, their efforts gained momentum. The collaboration attracted Socodevi, an NGO, and Q Processing instructor Hernando Tapasco, who played a pivotal role in shaping the future.  Under Hernando Tapasco's guidance, the Castaño brothers discovered new coffee processing techniques. Their pursuit of excellence led them to specialty coffee, where they could surpass commodity prices. Eunilver focused on production, while Alfredo became a Level 2 Q Professor at the Coffee Quality Institute. Their joint efforts honed their skills in fermentation, processing, and drying, resulting in remarkable coffees.     The story of Los Castaño coffee farms is a remarkable tale of triumph over adversity. Alfredo and Eunilver Castaño's unyielding passion, even in the face of conflict and challenges, has transformed their family's lands into flourishing coffee havens. Their dedication, unity, and commitment to quality have yielded exceptional coffee and inspired an entire community.     BREWING GUIDE   Pour-over V60 02  Coffee to water/ratio: 22g coffee to 340g water 1:15.45  Grind: Medium-fine grind. 20 clicks on Comandante, 7 on EK43 (1-11 dial)  Water temperature:  96°C  Method: Pre-rinse filter, bloom with 50g, at 30 sec pour up to 180g, at 1:15 pour up to 340g final weight.   Brew time: 2:30 – 2:45    French Press  Coffee to water/ratio:  1:15   Grind: Medium-fine grind. 20 clicks on Comandante, 7 on EK43 (1-11 dial)  Water temperature:  97°C  Method: Pour total volume, break the crust after 4:00 min, leave to sit and serve at 10:00      SHAKE-UP Having just moved into our new roastery earlier this year, it seems the perfect time for a brand refresh.  Until the brand launch this October we will still send out coffee in our existing bags!  Alfredo and Eunilver Castaño's connection to coffee runs deep. From their earliest memories, they played among coffee plants, learning the art of cultivation from their parents. As youngsters, they embraced the traditions of planting and nurturing coffee, gaining an intimate understanding of the craft. At just twelve years old, they left school to support their family by working full-time on coffee farms. Despite the challenges, Alfredo continued his studies and eventually earned his Baccalaureate. In 1995, the Castaño family purchased a plot of land, marking the birth of El Recinto farm, meaning 'Enclosure.' With relentless determination, they transformed rugged terrain into a conventional coffee farm. Through hard work, they built a wooden dwelling from harvested wood, nurturing both the land and their dreams. However, life had other plans, and the civil war in 1999/2000 forced them to leave their farm for nearly a year.

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Showcasing Mullingar Town

Showcasing Mullingar Town

Verona's Seasons Working with so many talented creatives in Bell Lane, the opportunity to showcase their work is our honour. Outside of the coffee professionals, Roasters, and amazing Baristas, the talented creatives behind our brand are just as important.  Verona has been our photographer in Bell Lane for the past four years, giving life to our coffee through creative imagery.  Verona has an impressive back catalogue of local photography from our beautiful town of Mullingar. We decided to highlight the seasons over the coming 12 months from our surrounding area that you can share with friends, family, and loved ones The project will highlight our local area, the home of Bell Lane, and where most of our staff live. With the help of The Factory for printing and pulled together by Daisy, we are excited to share this work with you.   Pic: Verona McQuaid   How it works: For every online order, we will include a postcard. Once received, the choice is yours. We would love you to share this with someone special or to keep and build your collection. We will release each set of seasons online at the end of each quarter; they are free. You can donate when buying, Bell Lane will then donate all proceeds to a local charity at the end of the year. This project is about showcasing our beautiful town, sharing our natural surroundings, and hopefully, making you smile.  

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