For 10 years, we have been taking practical action to protect and develop forests through our Forest Coffees® brand

Forest Coffees® are ultra-high-quality coffees grown in well-preserved environments. Our trademark recognizes the know-how of local farmers and their in-depth knowledge of coffee agroforestry techniques. It illustrates the model’s environmental, social and economic merits.

Agroforestry allows farmers to diversify their income: agricultural production, timber and firewood, fodder, fruit, honey, etc. And thus reduce the vulnerability of the producer with less dependence on a single crop. The impact on biodiversity and soil quality is also considerable.

Fresh Coffee Clean Ocean: Our brand that guarantees you sustainable coffees whose sailing transport is 90% carbon-free.

Fruity (Lemon,Orange), Floral, Sweet (Caramel,Milk chocolate,Hazelnut), Green (Pepper)

With a profile characteristic of its terroir and produced using totally organic methods!

The cherries are pulped and then fermented in water. Microbial activity breaks down the mucilage. After fermentation, they are washed in water to remove the remaining mucilage. The coffee is separated when it has a moisture content of 11%.

The Bio label guarantees products from organic farming that comply with the requirements of European legislation.

Since 2020, our Central America-Mexico-Caribbean branch has carried out a number of concrete actions and numerous projects to improve the traceability of the coffees we source, and to increase visibility of the complex work carried out upstream by our partner producers in a particularly unfavourable context (galloping input inflation, labour shortages caused by increases in migration, climate instability, complex logistics, and so on).&nbsp;
The many challenges we face are placing enormous strain on our passion for our industry and product. It has become particularly important to promote local terroirs and quality produce. Our Belco San Salvador team in El Salvador was quick to realise this and is now doing its best to unearth the finest lots. The team is also reflecting on ways to use communication tools to foster empathy at both ends of the supply chain, to make it more sustainable and virtuous.&nbsp;

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Guatemala has grown coffee since the mid-17th century. There are currently more than 305,000 hectares of coffee, representing 2.8% of national soil and spreading across the country’s 22 departments. 98% of producers grow coffee on a small scale, and less than 1% are large-scale farmers. Over 80% of the coffee exported is of a high quality, what we call a “SHB” (strictly hard bean) grade. Coffee is the second most important agricultural export after sugar. There are 8 coffee-growing regions. The highest production volume was recorded between, with 5 million bags of coffee, before the 2011 crisis hit.

Guatemala has numerous microclimates, explained by altitudes ranging from 0 to 4,211 metres. There are 37 volcanoes, which produce a soil ideal for coffee growth, as well as numerous mountains and rivers. It is also bordered by the Pacific and Atlantic Oceans.&nbsp;&nbsp;

Among the three non-volcanic regions, Huehuetenango stands as the highest and driest area under cultivation. Benefitting from dry, hot winds that sweep into the mountains from Mexico's Tehuantepec plain, the region is shielded from frost, allowing cultivation in Highland Huehue to extend up to 2,000 meters aboe sea level. The remote nature of Huehuetenango practically mandates that all producers process their own coffee.

El patio means playground in Spanish. It is a flat cement surface on which the coffee is spread. It must be stirred regularly to ensure even drying.&nbsp;

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