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.

Spicy, Fruity (Apricot,Cherry,Orange), Sweet (Caramel,Honey,Cocoa powder)

This high-altitude coffee, produced in the La Libertad area (Huehuetenango region), is a blend of two Arabica varieties harvested only at optimum ripeness: red bourbon and caturra.

This coffee bears in its name a history of which we are proud to be a part

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;

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%.

Fruity (Lime,Orange), Floral (Chamomile), Sweet (Cooked sugar,Caramel)

Fruity (Grapes,Raisin,Peach), Floral (Rose), Sweet (Vanilla sugar,Caramel,Honey)

To speed up fermentation and enhance the organoleptic characteristics, the cherries are placed in an anaerobic environment. These coffees have pronounced profiles, a thick body and vinous notes.

Fruity (Raisin,Blackberry,Cherry), Floral (Jasmine,Rose), Sweet (Sirop d'érable,Honey)

Fruity (Grapes,Peach), Floral (Chamomile), Sweet (Vanilla sugar,Honey), Milky (Hot milk)

Fruity (Peach,Lemon,Lime,Orange), Sweet (Cooked sugar,Caramel,Honey,Cocoa bean)

Fruity (Lime), Sweet (Sirop d'érable,Honey), Green (Mint)

The cherry passes through a pulping machine and is then dried with the remaining pulp and mucilage. Microbial and enzymatic activity breaks down the mucilage. Black, red, yellow or white honey... The colour depends on the amount of pulp and mucilage remaining. This affects the intensity of the aroma, with black or red honeys having a profile closer to raw coffee and yellow or white honeys closer to washed coffee.

By origin

Fresh news

Par origine

Le cacao du Salvador

EL MAESTRO DON HERBERT BETANCOURT

By category

Top brands

Current offers

One team, One vision.

Nos projets

To meetRenardo Ovalle

A few words about Renardo Ovalle

Coffees of Renardo Ovalle

.css-1hnz6hu{position:static;}.css-1hnz6hu::before{content:'';cursor:inherit;display:block;position:absolute;top:0px;left:0px;z-index:0;width:100%;height:100%;}Shake-up by Alexandre Bellangé

A few words about Renardo Ovalle

.css-1hnz6hu{position:static;}.css-1hnz6hu::before{content:'';cursor:inherit;display:block;position:absolute;top:0px;left:0px;z-index:0;width:100%;height:100%;}La Mochilita

Shake-up by Alexandre Bellangé

La Mochilita