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Coffee21 July 1925

3 coffees, 3 summer recipes

This summer, we present you three coffees in three refreshing drinks, each prepared using a different method — perfect to serve in your coffee shop or make at home!

Buho iced latte

Buho is one of our new coffees sourced in 2025 from Costa Rica: a chocolatey coffee with low acidity and beautiful balance — perfect for milk-based drinks.

Here, we’re sharing a recipe using the NanoFoamer Pro by Subminimal, a tool that lets you perfectly froth milk (hot or cold) — no steam wand needed!

Discover the story and full profile of this coffee just below.

Discover the Buho
Did you know ?

The abbreviation "SHB EP" in this coffee reference stands for "Strictly Hard Bean" — this refers to the selection of the densest beans, grown at altitudes above 1,200 meters, resulting in a coffee with greater aromatic concentration.

"EP", or "European Preparation", refers to a precise method of sorting green coffee beans. In Costa Rica, this means: a minimum of 80% screen size 16 beans, 8% screen size 15, and a maximum of 8 defects allowed.

buho iced latte

For this recipe you will need:

Tome cold brew

Tome is one of our Ethiopian coffees: naturally processed, it's perfect for an expressive cold brew with notes of spices, berries, and citrus.

It’s the ideal drink to offer your customers this summer — refreshing and full of flavor!

Discover the story and full profile of this coffee just below.

Discover the Tome
tome cold brew

For this recipe you will need:

Gedeb iced coffee

This coffee comes from a stunning terroir, resulting in a fresh, acidic, and floral cup — exactly what we look for in a Japanese iced coffee (a playful nod to the coffee’s origin in the name of the recipe!)

Discover the story and full profile of this coffee just below.

Discover the Gedeb
gedeb iced coffee

For this recipe you will need:

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