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Guatemala - Huehuetenango - Vides 58

The well-known Finca La Bolsa, Las Terrazas & El Rincon arrived in Europe! Discover these FW coffees from Huehuetenango, but also some exclusive processes as a late harvest.

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Panama from Volcan Baru arrives to Belco!

We have been very impressed by the quality of some coffees and producers from the region of Volcan Baru. Discover Finca Cheo & Finca Baru Black Moutain.

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A fully washed caturra from Pampojila Estate!

We always have a crush for this fully-washed caturra from the renowned centenary Pampojila Estate, located on the slopes of Atitlan volcano.

A bright acidity and very intense fruity notes for an outstanding coffee!

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Ethiopia : two renowned cooperatives

Discover to renowned coopratives from Yrgachefe and Sidama: Benko Michicha & Negele Gorbitu!

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Our roasting training course!

You want to become an artisan roaster and you are looking for a roasting training course?
You are an artisan roaster and you want to strengthen your skills in analyzing and creating a roast profile?

Do not waste a minute and discover our training modules!

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Café point éducation

BELCO in a few words...

Located near Bordeaux, our company selects, imports and distributes green coffee for the artisanal coffee sector.
Our philosophy: As an ambassador of the work carried out by producers and a partner of artisan roasters, every day we have the chance to share with you the birth of a product which we find captivating; coffee. We continually strive to call on all our experience and skills to promote terroirs and the men involved in producing and showcasing coffee.
Our ambition: Through a strategy based on quality, services, education and marketing, we aim to promote the richness and diversity of quality coffees produced around the world.

Social Networks

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Go and discover our coffee universe on social networks!
Dear Producters, dear Roasters, dear Baristas, our social networks are the perfect opportunity to meet, discuss experiences and keep you up to date about our coffee universe.Share your coffee experiences! Tweet about coffee! Keep up to date with all the coffee news from around the world!

The blog that talks coffee!

 

Focusing on a producer
Renardo Ovalle

His coffees


Interview

Focusing on a producer

What is your coffee background?

Producteur de café vert

Agricultural engineer and third generation of my family to be a coffee producer, I have been in the world of coffee since I was born. My grandfather Jorge Vides started to grow coffee mainly from Caturra and Bourbon varieties in the councils of La Libertad and San Antonio Huista, in Huehuetenango. When he died, my grandmother, my mother and my aunt kept managing the plantations until 2001, where I was integrated to the management team.

In a few words, how would you define your terroir?

Green coffee producer

We are currently working on 3 coffee plantations: the Finca La Bolsa, the oldest one, the Finca El Rincon and the Finca Terrazas. What makes our terroir special is, above all else, the altitude of the farms, located between 1300 and 2250 meters.

What advice would you give to a roaster to beautify your coffee?

Green coffee producer

I like the clear to medium roasts, of course according to the use the roaster intends to do with his coffee. These roasts highlight flavors such as red fruits, apricots, floral and citric notes. Intermediary roasts highlight the roundness and the caramel side of my terroir.

Renardo Ovalle is the third generation of his family to produce coffee in Huehuetenango. Owner of the farms La Bolsa, Las Terrazas & El Rincn, his coffees have been rewarded at the prestigious Cup Of Excellence in 2002 and are proposed in the greatest roasteries of the world. The commitment of the family towards quality, but also towards the development of social projects in favor of the community are the trademark of his business.
El Rincon
La Bolsa
LA MOCHILITA
Las Terrazas

His passions
My family, the nature, sport, and to wake up at 4:30 in the morning to grind and prepare my coffee. While taking my two first cups of the day, I always think of the variety utilized, and the plot from where this coffee comes.

His favorite coffee
I am emotionally attached to the Caturra variety with which I grew up. Thanks to the microclimates and the soils, this variety grows perfectly.

His preferred method of preparation
I'm kind of traditional! My favorite ones are the fully washed, even if I have to say that lately we discovered very interesting honey and natural coffees, but we're still in the learning process of these processes.

Roaster's Universe

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or would like to become a roaster, join us!

In this universe, discover our selection of green coffees
and our support solutions, to help you grow...


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Producer's Universe

If you are a producer, join us!

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