Labo

In the lab

Green coffee in all its forms. We test and discuss coffee quality, research, roasting and creation.
angel barrera | 2013-09-24
We often listen to people talking about certifications in coffee (as in food in general), and relating them directly to quality. But, what do they actually certify? Are these really quality parameters?
Emmanuelle Barrera | 2014-07-07
Greg, who is one of the persons in charge of preparing your orders at Belco’s, will show you on this video how to open your coffee bags and the diversity of existent sewing.
angel barrera | 2014-04-17
It is often said about handcraft roasting that slowest the roast is, better the coffee is. But it is not really true...
angel barrera | 2013-12-11
These last weeks we have witnessed some articles quite strict, from some journals, as well as some comments from coffee well known professionals, criticizing some aspects involved on the current third wave of coffee..
angel barrera | 2013-11-06
We heard talk about acidity in coffee quite often , with discretion from the roasters, trying not to frighten consumers… words as brightness, citric notes and others are used for consumers not to be afraid of acidity and what it represents for coffee. Why? 
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