Catalina Vasquez – a sparkling producer!

Catalina Vasquez is part of this young generation of producers who brings a breath of fresh air and dynamism to an aging Colombian industry [Ed. note: the average age of Colombian producers is today 58 years old]. Located in the… Continue Reading →

Our Coffee Range

When I started out with Belco, and was still a trainee, we would wonder how best to present and sell our coffees. Most importers compiled a list of coffees sorted by origin alone (some still do), in other words according… Continue Reading →

Cropster : practical case

Last time round, I presented the different tools of Cropster Roast, but to fully understand Cropster, there’s nothing better than a concrete example! At roasting training sessions at Belco’s School of Coffee, we conduct different types of practical exercises. One… Continue Reading →

Cropster: An essential tool?!

For the past few months, Belco has been distributing the “Cropster Roast” tool to the French market.  Renowned in the specialty coffee world for 10 years, the tool is not always well understood by the profession at large. Many people… Continue Reading →

Builder of empires

I wonder if I’m not playing with words. And if words were made for this? At the same time, having heard Arnaud (our dear Ecuadorian supplier) tell me: “With my Las Tolas project, I just tried to set up a… Continue Reading →

Coffee growing: The challenge in the face of adversity

Marjorie, our coffee agronomist, is in charge at Belco of the quality improvement at the Origin. She wrote a series of articles around the following thematic:  “producing responsibly”. Here is the second episode on a major issue for coffee production: the shade management. If you have… Continue Reading →

The Art of Cupping

One of the duties of a coffee professional is to expose him or herself to human error and subjectivity when cupping. It is actually very common to find extreme differences between the qualifications or descriptions of a coffee depending on… Continue Reading →

Water, an indispensable and scarce resource to produce coffee

Marjorie, our coffee agronomist, is in charge at Belco of the quality improvement at the Origin. She wrote a series of articles around the following thematic:  “producing responsibly”. We start the first episode on a major issue for coffee production, the water management.  Let me… Continue Reading →

Coffee preservation – Degassing

Degassing is a necessary step to improve coffee quality! The new year is upon us along with its good resolutions, one of which concerns a series of articles about preserving coffee, which is not only a huge subject, but is… Continue Reading →

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