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OUR COFFEES
Discover all our varieties of specialty coffee beans.
Origin coffee
Composed of coffee beans that come from the same plantation, producer, farm, and are not mixed. At Incapto, we carefully select each origin and farm of our single-origin coffee to obtain the best quality and your best experience.
Our Professional Blends
A coffee blend, sometimes called a mix, combines different coffee varieties to create a unique flavor profile. Our blends are carefully crafted to achieve exceptional, one-of-a-kind characteristics.
BLENDS PROFESSIONAL
PROFESSIONAL BLEND ARABICA
Guatemala, Brazil, and Peru
1,100 – 1,250 m
Bittersweet chocolate base, medium acidity, velvety body.
PROFESSIONAL BLEND STRONG
Uganda, Brazil, and Peru
600 – 1,500 m
Base of nuts such as walnuts, aftertaste with a chocolatey finish.
PROFESSIONAL BLEND DECAF
Mexico and Brazil
1,200 m
Medium body and bitterness, decaffeinated with Swiss Water formula.
SPECIALTY COFFEE BEANS
Whole bean coffee is the most traditional and natural way to consume coffee. Unlike consuming coffee in capsules, it requires no additional intervention, it is roasted, ground, and consumed.
We work with bulk coffees from selected origins, exclusively verified by our expert professional taster, Beatriz Mesas. We roast every Monday morning in Alcover, Tarragona, to get fresh, eco-friendly whole bean coffee, perfectly roasted.
Coming from coffee farmers committed to quality who select the best coffee beans. As such, specialty coffee is that which does not contain a single defective first-rate bean that may affect the taste of the cup and scores more than 80 points out of 100 in evaluations by certified tasters.
ORIGIN COFFEES
BLEND DECAF.
SWISS WATER, Mexico and Brazil
800 – 1,000 m
Citrus and cocoa notes. Aromatic and delicate.
BLEND GUATEMALA, BRAZIL, PERU.
1,000 – 1,250 m
With notes of nuts, chocolate, silky.
BLEND UGANDA, BRAZIL, PERU.
800 – 1,250 m
With notes of grapefruit, bitterness, creamy.
BRASIL
FAZENDAS, Minas Gerais
950 m
Apricot and chocolate notes, balanced.
BURUNDI
NEMBA, Kayanza
1,818 m
With notes of cocoa, cinnamon, and black tea.
COLOMBIA
EL VERGEL, Risaralda
1,850 m
With notes of lemon, walnut, and brown sugar.
ETHIOPIA
NANSEBO, Sidamo
2,300 m
Notes of caramel, pepper, and honey.
GUATEMALA
WOMEN OF DE CHUVA, Quetzaltenango
1,400 m
With notes of almonds and cane sugar.
HONDURAS
MAGNOLIA, Marcala
1,660 m
With notes of lychee and raisin.
MEXICO
CHIAPAS, by ETHICHUB
1,800 m
Cinnamon, blood orange. Bright acidity.
PERU
JAEN, Cajamarca
1,250 m
With notes of hazelnut, cocoa, and flowers.
RWANDA
KOAKAKA, Huye
1,685 – 1,870 m
Cola, orange, dark chocolate, complex.
SUMATRA
ATU LINTANG, Gayo
1,400 m
With notes of cinnamon, clove, and strawberry.
BRASIL DARK ROAST
FAZENDAS, Minas Gerais
950 m
Apricot and chocolate notes, balanced.
UGANDA DARK ROAST
VICTORIA LAKE, Bujanga
900 – 1,500 m
Dense body, flavors of cedar wood and tobacco leaf.
TESTIMONIOS
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Un comercial está disponible para ti en el (+34) 91 903 24 33
