Recently I was asked by a fellow roaster how do I use colour tracker in the roastery and how important is it to have one to achieve consistency?
❌ If your curves are not perfectly aligned matching colour doesn't mean much. A 9 minute roast will taste different to a 10 minute roast even if they are the same colour.
✔ It is super useful when sample roasting
✔ I find its best use when transferring profiles from in my case 500g Mill City roaster to a production roast on a Giesen. Although worth mentioning curves look quite different in this case.
So in short it is a great tool but definitely not important as matching your profiles day to day 👌
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
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.
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.
