La Morena
La Morena
250g
- Notes: 🍮 Brown sugar, 🍫 Brownie, 🍏 Green apple
- Brew method: Espresso
- Process: Washed
- Variety: Blend of varieties
- Origin: Guatemala 🇬🇹.
- Region: Huehuetenango
- Producer: La Morena collective, women producers
- Altitude: 1,600 - 1,800m
Roasted on
La Morena
€15,00
€17,70
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More about this coffee
More about this coffee
This washed lot is grown between 1,600 and 1,800m in Huehuetenango by the women producers of the La Morena collective, supported by Volcafe. The cherries are hand-picked, pulped, fermented, then washed.
Singular's post-it: a smooth, indulgent espresso, brown sugar and brownie on the palate, with a green apple acidity that lifts the finish. A coffee with meaning and precision.
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La Morena collective, women producers
Huehuetenango, Guatemala 🇬🇹
In Guatemala, more than a quarter of coffee farms are run by women and 70% of production work rests on them, yet they remain largely absent from decisions and income. Maria Renee Morales, of Volcafe Guatemala, launched the La Morena programme to make these producers' work visible: training in growing techniques, support and fair prices for their coffee.
The programme started with four producers. Their first coffee sold out in a few weeks, and several hundred small producers are now part of it. This lot comes from Huehuetenango, in the west of the country, where the cherries are grown between 1,600 and 1,800m, hand-picked, pulped, fermented, then washed before slow drying.
Bell Lane Coffee
Ireland 🇮🇪
Bell Lane has been roasting in Mullingar, County Westmeath, since 2012. Stephen and Denise Bell built their coffee house far from the expected capitals of specialty, in a town in the Irish midlands more readily associated with wet roads and warehouses than with cupping tables. That very contrast is what makes Bell Lane endearing. The brand was born of a very concrete wish: to create an everyday coffee with the standards of a serious roastery, then push the model further, visiting farms, rethinking purchasing, and committing to progress year after year.
The documented turning point came around 2020, when Bell Lane claimed a shift towards an approach built on producers met and followed over time. Stephen Bell explained at the time that the team had visited Brazil and Honduras, two origins that already accounted for 30 percent of their green coffee that year. A figure like that says a lot. This is not postcard scenery but the real logistics of green coffee: the lots to taste, contract, receive, roast, then adjust so that the espresso stays stable and the filter keeps its clarity.
At the Clonmore Business Park roastery, Bell Lane works in small batches, with a declared preference for balance between acidity, body and aromatic clarity. Their range speaks to partner cafés as much as to home drinkers, with profiles designed to hold up on an espresso machine, a V60 or a batch brewer without losing their structure. The team regularly shares its origin trips, packaging choices, environmental projects and culture of continuous improvement, a vocabulary sometimes overused in coffee, but here backed by measurable commitments.
In 2024, Bell Lane earned B Corp certification, with a B Impact score of 87.9. The local press noted that the roastery thereby became the first business in Westmeath, and the first Irish specialty roaster, to achieve this recognition. It is not a taste in the cup, of course. But it is a reliable clue to how Stephen, Denise and their team think about coffee: as a chain of precise decisions, from buying the green to the bag you open in the morning.