Special offers and discounts on coffee equipment sold in bundles.

Manual and electric coffee grinders for use in coffee shops.

Coffee brewing scale, with all the specialized barista functions.

Kettles for manual coffee brewing or cupping.

Manual and electric coffee makers, drip coffee makers, filter holders, moka pots, French presses…

All methods for brewing filter coffee or espresso.

Coffee filters, paper or reusable.

Coffee carafes for brewing and serving coffee in coffee shops.

Cups and glasses for coffee and drinks in coffee shops: espresso, latte, cappuccino, cold brew, iced coffee...

Cups and saucers for serving coffee and drinks in coffee shops.

Tumblers and insulated containers to keep drinks hot or cold.

Belco offers a complete range of barista accessories: tampers, dosers, tamping mats, knock boxes... all the innovative coffee equipment you need to brew the best espressos.

Barista accessories for brewing espresso on a professional machine.

Vacuum-sealed storage containers preserve the freshness and aroma of the coffee.

Belco offers a range of recyclable and reusable coffee bags that preserve the full flavor of freshly roasted coffee, ensuring guaranteed quality.

A wide range of bags, pouches and packaging for roasted coffee selling.

Cupping equipment and analysis tools for green and roasted coffee in your quality control lab.

Equipment for brewing, infusing and tasting tea and matcha.

Belco supplies highly effective products for cleaning and maintaining your professional equipment.

Effective cleaning products for coffee shop equipment: descaling agents, cleaners, microfiber cloths, brushes…

Spare part and replacement part for coffee equipment.

Christmas 2026: Discover our selection of microlots from Central America

For the festive season, we've brought together 10 exceptional microlots from Mexico, Costa Rica, El Salvador and Guatemala, carefully selected for their cup quality and flavour profiles.

A diversity of terroirs, processing methods and flavour profiles, brought together in a selection specially curated for the festive season.

The score that assesses the sustainability of your coffees.


This tool serves a dual purpose: helping you easily integrate sustainability into your purchases and enabling us to identify agro-environmental, socio-territorial, or economic projects at the source. Discover the methodology used to construct this score, the list of indicators we consider, and how to highlight it to your customers.

An initiative to support women coffee producers.

Women play a vital role, taking part in every stage of the supply chain but often handling the most time-consuming, most seasonal and lowest-paid tasks (like sowing, harvesting and sorting). Studies show that when women manage household income, there are many benefits: better child education, health, economic stability and overall family wellbeing.

Fresh Coffee Clean Ocean: Our brand that guarantees you a decarbonized sea transport by 70 to 90% for your coffees.

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.

All our products available to customise with your designs

Tous nos produits personnalisables avec vos designs

Products with minor defects, missing or damaged packaging

Produits avec défaut mineur, packaging manquant ou abîmé

<p style="text-align:left;"><span style="color: rgb(0,0,0);background-color: rgb(255,255,255);font-size: 14.6667;font-family: Calibri;">Ecuador produces both Arabica and Robusta. Coffee used to be part of the top ten exported products but disapeared from statistics during the last two decades while cocoa production was getting every year higher.</span></p>
<p style="text-align:left;"><span style="color: rgb(0,0,0);background-color: rgb(255,255,255);font-size: 14.6667;font-family: Calibri;">The coffee region is mountainous and 90% of producers own small lands (1.2 hectares on average). During the last decade a specialty coffee production arose boosted by high prices and a new type of farmer appeared taking advantage of an unique availability of fancy varieties (Typica Mejorado, Sidra, Nestlé) and special growing conditions. </span>&nbsp;</p>

<div>Entre cordillères et vallées verdoyantes, partez à la rencontre de la diversité des terroirs caféiers colombiens.</div>

<p>&nbsp;Colombia produces exclusively Arabica, because Robusta is neither supported nor authorized by the Colombian Coffee Growers Federation, the FNC. This means we cannot export Robusta because there can be no certificate of origin, and because no phytosanitary rules have been established for this type of coffee. Coffee production is the main source of employment in rural areas.&nbsp;</p>
<p>The coffee-growing regions are mountainous areas. 90% of producers have very small plantations (0.80 hectares on average). The average age of a grower is 53. Many producers practice mixed farming to diversify their income (chickens, eggs, etc.). Numerous local associations and cooperatives have been set up to help growers through the various stages of the supply chain: growing, harvesting, post-harvest processing, transport, packaging, projects and certification.&nbsp;&nbsp;</p>


<p><span style="color: white;font-size: 14pt;font-family: Centra No2;">ed in infrastructure and technological equipment for the</span><br><span style="color: white;font-size: 14pt;font-family: Centra No2;">low-income scho</span></p>

<div>Colombia is located at the north-western tip of South America and covers an area of 1,141,748 km². It is bordered by the Pacific and Atlantic coasts. It is crossed from north to south by the Andes mountain range, which divides into three branches near its southern end: the Cordillera Occidental, the Cordillera Central and the Cordillera Oriental. To the east of the Cordillera Oriental lie the Orinoco river, the Llanos plain and the Colombian Amazon. Colombia’s other mountain ranges include the Serranía del Baudó and the Sierra Nevada de Santa Marta. Six of their summits stand higher than 5,000 metres. The different climates are determined by the amount of rainfall. In the plains and lowlands (situated at an altitude of less than 500 metres), the average temperature is 25 °C. The mountains and valleys located at altitudes of over 500 metres have a wide diversity of climates. They can be very humid, rainy, dry, and even very dry. The country’s size and geographical diversity partly explain the great aromatic diversity and the different harvest periods.&nbsp;</div>

<p>Bolivia produces 100% Arabica, with mountainous landscapes in medium-sized land areas of approximately 4 ha per family. Producers have other products on their plots that are mostly used for their own consumption and not for trade.</p>

<p>YUNGAS PROJECT, reforestation and MATRIARCAS PROJECT, women's coffee</p>

<p>Coffee in Bolivia grows in temperate climates, mountainous landscapes, clay soil and an altitude between 1000 and 2000 meters above sea level.</p>
<p></p>
<p>Historical regions&nbsp;</p>
<p>Caranavi Yungas</p>
<p>New coffee belt&nbsp;</p>
<p>Asunta, Villatunari, Buena Vista</p>

<div>Au cœur des hauts plateaux, voyagez sur les terres d'origine du café et découvrez toute la diversité des terroirs éthiopiens.</div>

<p>The industry is segmented according to the different stages of production: growers, collectors and exporters. The growers deliver their cherries to collectors (akrabi), who own the necessary washing and drying stations to process cherries and parchment. Each collector is licenced to operate in a specific woreda (district). Growers also dry some cherries for sale to collectors of husks (djenfel), to create grade 4 and 5 natural lots. Some have their own stations and process their own cherries; these are generally farmers owning more than 35 hectares of land.&nbsp;</p>
<p>The collectors then deliver their lots to the ECX (Ethiopian Commodity Exchange) auction market, or directly to exporters under a vertical integration contract. Each grower, collector and exporter must have its own licence. It is possible for one person to own all licences.&nbsp;</p>
<p>Foreigners are not entitled to apply for a licence, but are authorised to operate as agents (Commercial Representative Office, or CRO). Those with investor status can own a plantation of at least 150 hectares and export their own production.&nbsp;</p>


<ul>
<li>Tatmara Washing Station</li>
<li>Canopy Management (Jimma, Kaffa)</li>
</ul>

<p>Ethiopia is Arabica’s country of origin. It offers a rich mix of terroirs, biodiversity and practices that are unlike any other in the world of coffee. The high-altitude rainforests in the south-western region of present-day Ethiopia are where Arabica coffee originated from. Farmers still use these forests to grow coffee, in more or less complex agroforestry systems.&nbsp;</p>
<p>The Kaffa and Yayu biosphere reserves are now protected by UNESCO. Thousands of unidentified varieties grow there. 150 have been identified, and 35 are distributed by the Jimma Research Centre (JRC). They serve as a reservoir, a bit like a savings account, from which both JRC researchers and growers can draw to manage diseases such as rust or adapt to new growing altitudes and climate change. Wild coffee trees grow in nature at altitudes of 500 to 2,400 metres.&nbsp;</p>
<p>Local farmers have used their in-depth knowledge of the forests to develop original, resilient farming systems. The Jimma-Limmu-Gera, Nekemte and Kaffa appellation areas in the south-west and the Guji and West Arsi appellation areas to the south are dominated by a semi-forest system. In southern (Yirgacheffe, Sidama) and eastern (Harrar) Ethiopia, there are mostly orchards (gardens), with varying degrees of agroforestry adoption. Coffee is grown mainly in the highlands in southern and south-western Ethiopia, at altitudes ranging from 1,500 to 2,400 metres. Harvesting often coincides with the dry season, which means that all the coffees we supply can be sun-dried on tables.</p>


<p><span style="font-size: 11pt;font-family: Calibri, sans-serif;">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 hi</span>ghest production volume was recorded between<span style="font-size: 11pt;font-family: Calibri, sans-serif;">, with 5 million bags of coffee, before the 2011 crisis hit.</span></p>

<p>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;</p>

<div>Des terres rouges aux vastes paysages caféiers, partez à la découverte de toute la diversité des cafés du Brésil.</div>

<p>Brazil is the world’s leading coffee producer, ahead of Vietnam and Colombia. It supplies around one third of global production. Suffice to say, it calls the shots on the stock market.&nbsp;</p>
<p>Brazil boasts a light intensity and regular rainfall that allow crops to be grown in full sun. Most regions are flat, some are irrigated. Widespread introduction of mechanical harvesting and farming operations have more than doubled yields over the last 10 years, without increasing the planted surface area.​&nbsp;&nbsp;&nbsp;</p>
<p>&nbsp;The 4 main production areas are:​&nbsp;&nbsp;</p>
<ul>
<li>Minas Gerais (Cerrado, Sul de Minas, Minas Gerais, Mountains and Minas Chapada)​&nbsp;&nbsp;</li>
<li>State of Bahia&nbsp;</li>
<li>State of Espirito Santo&nbsp;</li>
<li>State of Sao Paulo&nbsp;&nbsp;</li>
</ul>

<p>&nbsp;Brazil is huge, covering a total surface area of 8,547,877 km², which is 15 times the size of France. It spreads over almost half of the South American continent. It shares borders with Uruguay, Argentina, Paraguay, Bolivia, Peru, Colombia, Venezuela, Guyana and Suriname. Brazil’s size, landscape, climate and rich soils make it an extremely rich and diverse country.&nbsp;&nbsp;</p>
<p>Its coffee plantations cover some 27,000 km², mainly in the southern states of Minas Gerais, Sao Paulo and Paraná, whose environment and climate offer ideal growing conditions.&nbsp;&nbsp;</p>

<p>El Salvador is a land of volcanoes. There are 23 throughout the country, 5 of which are active. The country has a surface<br>area of 21,041 km², making it the smallest in Central America. It has an essentially mountainous topography, although the Pacific coast that runs down the side of the country is flat. Its highest point is El Pital, which stands at 2,730 metres. In terms of climate, it has a wet season, a dry season, and tropical weather all year round.&nbsp;&nbsp;</p>

<div>The Fairtrade/Max Havelaar label is used to promote fair trade products. Fairtrade/Max Havelaar coffees are fully traceable and separated from non-certified coffees, from the field to the shop. The label guarantees that the products are grown in compliance with strict economic, social and environmental standards, thereby helping to improve the living and working conditions of producers. To find out more: https://maxhavelaarfrance.org/</div>

<p style="text-align:justify;"><span style="font-size: 10pt;font-family: Arial;">Nicaragua, located in the heart of Central America, offers high – altitude coffees grown in ideal conditions: volcanic soils, altitudes between 1,000 and 1,800 meters, and a cool, foggy climate. More than 90% of the country's total coffee production is produced in the regions of Jinotega, Matagalpa, and Nueva Segovia.</span><span style="font-family: Arial;">  </span></p>
<p style="text-align:justify;"><span style="font-size: 10pt;font-family: Arial;">Coffee not only adds flavor to Nicaraguan mornings: it also creates jobs for more than 300,000 people, boosts trade, sustains entire rural economies, and represents a fundamental part of the national income. In fact, it is one of the country's three most exported products, along with gold and meat.</span><span style="font-family: Arial;"> </span></p>
<p><span style="font-size: 10pt;font-family: Arial;">Coffee growing is not just an export product; it is the main economic driver in rural mountain regions, generating more than 330,000 jobs during harvest season and representing nearly 6% of the national GDP. This activity directly connects producers with end consumers, creating value throughout the entire chain.</span><span style="font-family: Arial;"> </span></p>
<p><span style="font-size: 10pt;font-family: Arial;">But beyond the cup, coffee in Nicaragua tells a story of community and commitment. Eighty – five percent of producers are small coffee growers organized in cooperatives and family structures, who cultivate the beans traditionally, often under shade and with increasingly resilient practices. Many farms have organic or FairTrade certifications, responding to a growing demand for traceability and ethical origins.</span><span style="font-family: Arial;"> </span></p>
<p><span style="font-family: Arial;">Welcome to Nicaragua.</span></p>

<div>Rainforest Alliance certification aims to create a better future for people and nature.&nbsp;<a href="http://www.rainforest-alliance.org" rel="noopener noreferrer" target="_blank">www.rainforest-alliance.org </a>&nbsp;</div>

<p>The Manos de Mujer project focuses on the women producers of the Asoagrotol Galilea cooperative in Colombia, which has been certified organic since 2019.</p>

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

<div>Peru today holds a central position in the global fine cacao landscape. Situated at the junction of the Andes mountain range and the Amazon basin, the country benefits from an exceptional diversity of **Terroirs** that fosters the expression of great aromatic and genetic richness.</div><div><br></div><div>Archaeological research conducted in the north of the country has highlighted the use of cacao more than 5,000 years ago, making Peru one of the oldest known centers of cacao tree domestication. This long history has contributed to the preservation of a remarkable genetic heritage, from which numerous local varieties and traditional populations still cultivated today originate.</div><div><br></div><div>Peruvian production is mainly concentrated in Amazonian regions such as San Martín, Cusco, Junín, Huánuco, Ucayali, and Amazonas. In these areas, cacao is predominantly cultivated by small **family farms**, often integrated into **agroforestry** systems combining forest trees, food crops, and cacao trees.</div><div><br></div><div>Beyond varietal diversity, it is the quality of **post-harvest** work that distinguishes the best Peruvian cacaos today. **Controlled fermentation**, **rigorous drying**, **plot selection**, and **traceability** now form the foundation of a **supply chain** focused on quality and the **valorization of Terroirs**.</div><div><br></div><div>Peru has also established itself as a major player in the transition towards **sustainable cacao cultivation**. The development of **agroforestry** systems, the structuring of **producer organizations**, and the implementation of **traceability** tools meet growing market demands while preserving Amazonian ecosystems.</div><div><br></div><div>This unique combination of genetic diversity, richness of **Terroirs**, and mastery of **post-harvest processes** makes Peru one of the most dynamic and promising origins for contemporary **fine cacao**.</div>

<div>Peru has established itself in a few decades as one of the major players in the global cocoa industry. In 2024, national production reached nearly 160,000 tonnes of cocoa, placing the country 7th worldwide among **cocoa producers** and 2nd worldwide for organic cocoa.</div><div><br /></div><div>Cocoa cultivation is present in 16 of the country's 24 regions and provides a livelihood for over 83,000 **producers**, predominantly organized into **family farms**. The regions of San Martín, Junín, Ayacucho, and Huánuco alone concentrate over 80% of the national production. Most **producers** cultivate between 2 and 5 hectares of cocoa, often integrated into **agroforestry** systems combining forest trees and food crops.</div><div><br /></div><div>Beyond volumes, Peru distinguishes itself by the richness of its genetic heritage, the diversity of its Amazonian **terroirs**, and the progressive structuring of its sector around quality. Investments made in fermentation, drying, **product traceability**, and **agroforestry** systems have allowed Peruvian cocoa to gain increasing recognition in international markets.</div><div><br /></div><div>In 2024, exports of cocoa, chocolate, and derived products exceeded 1.28 billion US dollars, confirming the strategic importance of this sector for the country's agricultural economy. The main export markets are the United States, Europe, and Southeast Asia.</div><div><br /></div><div>Today, Peru is recognized not only as a major cocoa origin but also as one of the most dynamic countries in the development of sustainable production models, combining the preservation of Amazonian ecosystems, **agroforestry**, and **enhancing producer value**.</div><div><br /></div>

<div>Au cœur des Andes, prenez de la hauteur et partez à la découverte des terroirs caféiers péruviens.</div>

<p>In Peru, coffee is produced in 210 rural districts located in 47 provinces of 10 departments. The area cultivated with coffee occupies 230,000 hectares distributed in three zones, being the most appropriate region to obtain the best yields with high quality the one located in the jungle zone, under a tropical ecology. Eighty-five percent of Peruvian producers have properties that fluctuate between 0.5 and 5 hectares. Coffee grows with relative ease from 600 to 1,800 meters above sea level in almost all geographical regions of Peru. However, 75% of the coffee plantations are above 1,000 meters above sea level. The diversity of combinations of climates, soils, precipitation and sunlight constitute a propitious scenario for the cultivation of coffee. Peruvian coffees are of the Coffea arabica type, with different flavor, aroma and acidity profiles. The varieties of coffee cultivated in Peru are Typica (70%), Caturra (20%) and others (10%). 90% of Peruvian coffee is grown under shade, with an average density of 2,000 plants per hectare. In accordance with current trends, some groups of Peruvian farmers have specialized and work in organic and other specialty coffees, recognized for their profile and peculiar characteristics such as cup quality, acidity and balanced flavor that adjusts very well to the microclimates, temperature and strict altitude.</p>

<p>- Belco and Coopagro, carried out a project to improve drying facilities of the Coopagro members of La Palma Central village by building and installing 18 coffee drying modules and training the coffee growers in the drying process and the correct use of the installed modules. It finalized in july 2022. The goals were: to reduce the losses of coffee producers, to standardize a homogenous drying process  and to obtain a consistent cup profile which translates in better grower's income.</p>
<p>- Belco and Coopagro, are carrying out a project to contribute to, social, and economic sustainability of this regienvironmentalon. This project is called: "Plantation of timber trees and renovation of coffee cultivation". The idea is: to avoid deforestation of the Peruvian jungle by planting different types of timber trees around their coffee plantations, allowing them to make use of this wood in a few years while generating shade for their crops in favor of biodiversity and organic matter improvement. And to renew the crop with a new variety of coffee that allows them to maintain lower production costs while improving the cup profile to get a higher prime.</p>
<p><br>&nbsp;</p>

<p>Peru is located in the central and western part of South America. It has a continental area of 1,285,216.60 km², which represents 0.87% of the planet, distributed in coastal region 136,232.85 km² (10.6%), Andean region 404,842.91 km² (28.4%) and Amazon region 62% (782,880.55 km²).</p>
<p>The Peruvian Sea or Sea of Grau is the part of the Pacific Ocean that extends along the Peruvian coast for an extension of 3080 km1 and a width of 200 miles offshore. Its great ichthyological richness is the result of the Humboldt and El Niño sea currents. Its sovereign sea has a maritime area of 991,194.97 km², being a country with a great hydrological potential.</p>
<p>Peru's highest peak is the Huascarán in the Cordillera Blanca, with an altitude of 6768 masl; the lowest area is the Sechura depression at -34 m.b.s.l. the deepest valley is the Cotahuasi Canyon, surpassing even the famous Colorado Canyon; the longest river in Peru is the Ucayali River (tributary of the Amazon River with 1771 km in length; the highest navigable lake in the world is Lake Titicaca in Puno/Peru with 8380 km² and the largest island of the Peruvian coast is the San Lorenzo Island in Callao with 16.48 km². It is the third largest country in South America.</p>

<p><strong>Pink Bourbon</strong> is a rare and elegant Arabica variety originating from southern Huila, Colombia. It’s believed to be a natural hybrid between <strong>Red and Yellow Bourbon</strong>, resulting in cherries with a distinctive pink hue. This variety is celebrated for its <strong>bright, refined cup profile</strong>, often combining the sweetness of tropical fruits with floral aromas and vibrant citrus acidity. When grown at high altitudes and carefully processed, Pink Bourbon offers exceptional clarity, balance, and complexity — a true gem among Colombian coffees.&nbsp;</p>

<p style="margin-left:0px;"><strong>Focus on the variety 74140</strong></p>
<p style="margin-left:0px;"><span style="font-size: 13px;font-family: Helvetica Neue;"><strong>NAME</strong></span>&nbsp;</p>
<p style="margin-left:0px;"><span style="font-size: 13px;font-family: Helvetica Neue;">74 (the year of its creation) &amp; 140 (sample from the mother tree, in the Metu-Bishari region).</span>&nbsp;</p>
<p style="margin-left:0px;"><span style="font-size: 13px;font-family: Helvetica Neue;"><strong>CHARACTERISTICS</strong></span><strong> </strong></p>
<p><span style="font-size: 13px;font-family: Helvetica Neue;">The 74140 variety is found widely in Ethiopia, in the Gera, Jimma and Metu regions. It was developed by the Jimma Agricultural Research Center (JARC) in 1974. It is a high plant with broader leaves than those of other 74 varieties and dense clusters of cherries. It is particularly resistant to diseases such as rust.</span>&nbsp;</p>

A selection of coffees perfectly suited to B2B needs.

Decaffeinated specialty coffees that combine quality and enjoyment in every cup.

Round, rich coffees dominated by sweetness and chocolate notes, with subtle fruitiness and low to medium acidity.

Coffees with fruity notes that highlight the complexity and aromatic clarity of each terroir.

Coffees made with innovative processes, offering new experiences in every cup.

A selection of coffees with measurable impact and concrete actions to help shape the future of sustainable coffee.

A ready-to-use campaign, to display in your shops or for your B2B customers!

Discover our range of sustainable green coffees, sourced directly from our partner producers in our agencies in Ethiopia, El Salvador and Colombia.