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It is likely that, on more than one occasion, you have heard us talk about Veron Foundation, a non-profit NGO in charge of working on the promotion and management of educational projects in Honduras. These are aimed at improving the comprehensive development of young people at extreme risk of poverty or exclusion, facilitating their social and labor integration. Education and solidarity are transformative elements that this organization undoubtedly includes very well in each of its programs. A formula that has worked perfectly. By getting to know the work of the Verón Foundation up close, Incapto Coffee has decided to collaborate with solidarity projects like this one. That is why we decided that for every Kg of Honduras coffee Marcala Magnolia, we donate €1 to the organization. A contribution that makes us part of those agents of change, who seek to help the quality of life of these children. It has been six months since we decided to join forces and collaborate with this incredible NGO. But before moving forward we want to tell you a little more about it, from its beginnings to its future plans. So we invite you to continue reading so that you can learn more details about them and you will probably end up contributing “your grain of coffee.” lthe Verón Foundation and its social commitment Since 2015, the organization embarked on a journey whose purpose was to help young people in situations of extreme poverty in Honduras. Through social programs that go hand in hand with education and job placement. At the same time, they provide humanitarian aid to the communities most in need. They firmly believe that education is the main factor to improve and transform society. With the passage of time, the Verón Foundation, whose headquarters are located in the city of Madrid. He has demonstrated his commitment thanks to his social projects. Marcala Magnolia coffee being one of its great pieces. Currently, they work with some of the most humble areas of Honduras. In order to provide them with all the tools to achieve a better quality of life. Like any NGO, the Verón Foundation has a very clear set of values ​​that define very well where they are going. Some of them are the independence, since they do not depend on any political, economic, union or religious group. Transparency and good governance, since they regularly report to their partners and the general population for all their movements. Education, without discrimination and professionalism, are also part of his magnificent work. How does the collaboration with Incapto Coffee? six months ago Incapto Coffee and the Verón Foundation joined their path. Where they both outlined the idea of ​​offering high-quality coffee that could raise money for the low-income youth of Honduras. As we explained a few paragraphs above, for every Kg of Honduran coffee sold, €1 goes to the NGO. To date, Marcala Magnolia coffee has managed to captivate a large number of users thanks to its notes of sweet flower, caramel, toffee and sweet apple, making it the perfect candidate to start the day and which can be found in Incapto Coffee. Achievements achieved with this collaboration Thanks to the union between Veron Foundation and Incapto Coffee, it has been possible to save the planet 39,360 capsules and has been translated into 3 study scholarships for 3 boys in Honduras. All this in just 6 months! Our next objective: to sell Honduran coffee equivalent to 100,000 capsules by the end of the year and double the number of scholarships awarded to send Honduran boys and girls to school. Other reasons to buy the Marcala Magnolia This coffee, produced in the community of Marcala (Honduras), has a double objective: to help the environment and the Honduran population. Therefore, your purchase would fall into the category of responsible consumption. However, there are also other reasons why the Marcala Magnolia cannot be missing from your shopping cart due to its exceptional features. The first of them is that it is an Arabic specialty coffee with a mix of varieties, such as typica, caturra, catuaí and bourbon, which is produced at altitude, in this case at about 1,660 meters, in El Granadillo, San José Municipality, belonging to the Department of La Paz, Honduras. If you talk about its processing process, this is natural. The farm where this coffee is grown is about three hectares, called Magnolia and belongs to Edwin Contreras, who has been dedicated to coffee growing for 23 years and with him there are now three generations. Now, the fragrance they give off is sweet orange, passion fruit, lychee and raisins. If we focus on its aroma, it is sweeter, with notes of blueberries. When you try it, it leaves a good sensation in the mouth, after being complex, with a sweet and intense touch. It is also characterized by its incredible acidity and full-bodied aftertaste. Due to each of these elements, this coffee has 87.74 points within the SCA scale. The Marcala Magnolia is an agroecological product and at the same time provides a unique drink in the world. But what factors make this possible? Its production maintains a tradition of quality, where the natural conditions, the same processes that were applied in ancient times and the performance of the coffee growers make it a success. Without a doubt, the beautiful work carried out by the Verón Foundation continues to motivate us to help these children and communities who seek quality of life, something we do through coffee. So we invite you to discover the Marcala Magnolia, which is delicious! Those who want to learn more about this NGO or join it have a headquarters in Las Rozas, Madrid. You can also contact (+34) 616 614 048 or write to his office through his email hola@fundacionveron.org Be part of this great work, don't think about it anymore.

There are infinities of coffee cocktails, but only the most special ones remain engraved on our palate. One of them comes from a famous hacienda in Costa Rica, and among the most common comments from those who have the opportunity to taste it, they call it “very special.” We do to Chumeca cocktail, a wonderful drink designed for all tastes.We know you're dying to know what it is that makes it so special. Well, it all owes it to its ingredients, especially the coffee from the Tarrazú canton in Costa Rica. It is capable of providing a cup with fruity notes, with flavors that remind us of honey and jaboticaba wine. The latter comes from a purple or black fruit, white pulp and sweet and sour flavor, it is common in countries such as Brazil, Bolivia, Paraguay and Argentina. You may think that recreating it is complicated, starting with the coffee, but don't worry. Because, in Incapto Coffee, we have Costa Rican grains and it is the Cartago Aquiares coffee. A product that is characterized by its caramel, almond and fruity sweetness notes, which you can find in our catalog.As it is a cocktail with a lot of personality, today we will take care of revealing interesting facts about it. Starting with the origin of its name and we will even teach you how to prepare it, without having to spend a lot of money.Why is the coffee used so different? The name of the cocktail is given by the family coffee farm La Chumeca, which is located in the canton of Tarrazú, Costa Rica. Therefore, the coffee used to make this magical cocktail is harvested on these lands.Its producers are fans of experimenting with new methods, including anaerobic process. This consists of fermenting the coffee cherries, placing them in a tank, it can be before or after pulping. And later, they are immersed in water. Allowing various microorganisms to act. These turn out to be more homogeneous and easier to control.The coffee that is normally used to make the Chumeca cocktailIn addition to being fruity, it is also characterized by its velvety body and spices. As if that were not enough, it provides notes of yogurt, something that is due to lactic acid.Getting a coffee with all these characteristics may turn out to be an impossible mission. However, in Incapto Coffee, we not only offer one Costa Rican coffee that could work for this recipe. Since, we have grains from Ethiopia, specifically the Sidamo Nansebo coffee, an option that has the approval of our specialists for this preparation.How to make your own La Chumeca cocktail? On this occasion, we will teach you how to make a new version of the La Chumeca cocktail, which is not far from the official line, since it has some slight changes. It is about the preparation that presented Isaac Montero, national champion of Costa Rica, in World Class. By the way, a contest similar to World Barista Championship (whose participants come from all over the world). Now, as we explained a few paragraphs above, jaboticaba is a round fruit, dark in color and very acidic, but at the same time with a sweet touch. It is one of the ingredients of this delicious drink. On the other hand, we must also include carao honey in our recipe (it is an extract from a fruit called Cassia grandis) which is very common from southern Mexico to Bolivia. If we investigate a little about its flavor, carao honey reminds us a little of chocolate and cherry. Getting it can be a bit complicated, so you could replace it with carob (an energetic fruit, with high levels of sugar), honey or berry syrups. Thanks to these ingredients, a balance can be achieved with the almond notes, typical of black label whiskey. What are the exact quantities? Since you know most of the ingredients that we should use. The time has come to reveal the exact quantities so that your drink turns out like that of a professional.-Add 25 ml of anaerobic coffee from the La Chumeca farm, medium roast, made in a AeroPress. Remember that you can replace the coffee with Sidamo Nansebo or Cartago Aquiares, both from Incapto Coffee-Use 50 ml of Johnnie Walker Black whiskey-25 ml of Johnnie Walker Double Black whiskey-Place 1 bar spoon of carao honey. If you don't have it, you can substitute it with berry syrups, any other honey or carob.-Pour 25 ml of jaboticaba wine. Because it is a tropical fruit, you can replace it with a fortified wine, for example Port.- Lastly 3 drops of bitter banana liqueurPreparation Once we gather all the ingredients, we proceed to make our La Chumeca cocktail. The first thing we must do is prepare an espresso with the pouring method into an Aeropress. Experts recommend using 20 g of finely ground coffee, with about 40 ml of water. Now you should shake gently, it is important that you do not overlook moistening all the grinding and letting it rest, for at least, a minute and a half. For the drink to be a success, the coffee must be very concentrated. That is why we recommend preparing it first and letting it cool a little. Once the previous step is finished, it is time to mix all the ingredients, specifically, in a shaker full of ice. If you do not have one, you can use a glass with a lid and check before blending it manually to ensure that the drink does not spill. Make sure that everything cools and mixes perfectly. It is advisable to strain it twice, and finally serve it in a Martini glass, and that's it! Don't overlook the last details Following the recipe to the letter does not guarantee that your drink will be completely special and much less attractive. That is why you cannot ignore a good decoration, for example, there are those who place about three eucalyptus leaves joined with clothespins. This is something personal and depends on each person's tastes. If you made this cocktail for a special occasion with friends and family, you can accompany it with some appetizers or a bruschetta including a strong cheese. As time goes by, the coffee industry continues to surprise us with interesting creations, such as in this case the La Chumenca cocktail. An extremely exquisite drink, which in addition to enlivening a pleasant time with our loved ones or alone, is capable of surprising our palate. So, we invite you to recreate it and discover how very special it turns out to be. Source La Chumeca: Recipe for a cocktail with special coffee

East Africa is the birthplace of one of the most sought-after varieties: Arabica. It turns out that in this part of the world, there is a favorable terroir, climate and geography to obtain exotic and very delicious coffees. But one of its great treasures is the Burundi coffee, since it provides a balanced and extremely delicious cup. Burundi, which is located right in the heart of Africa, is a coffee-growing country, whose history is worth knowing to appreciate each cup of coffee we consume a little more. The coffee grown on this side of Africa does not leave you indifferent. In fact, it can be enjoyed in any way you like, as long as it is in grain form. If you have not yet had the opportunity to try it and are curious to learn more about Burundi coffee, we invite you to continue reading. Burundi and coffee are one This beautiful and small country is known as the heart of Africa. The reason is that its geographical location is similar to that of a heart. Now, between 600,000 and 800,000 families grow coffee this being one of its main income. Even though they only produce 1% of the world's production. Regarding exports, coffee in Burundi represents 65% and accounts for 80% of the foreign exchange that enters the country. So we could say that, coffee is the heart of Burundi. The majority are coffee-growing families with less than one hectare, and for this reason they only produce around 500 kg of cherry per harvest. This means that they have to supplement their income with subsistence crops such as rice, wheat or corn. To understand a little better what goes into the production of Burundi coffee, It is important to look back and remember your history. How does coffee get to Burundi? This happened in the early 1930s, at the hands of the Belgian colonizers. At that time, they forced farmers to grow coffee, and then take it to Europe or other Belgian colonies. In 1962, Burundi became independent. Following that moment, part of the coffee industry was privatized and the other was controlled by the government for more than three decades. However, Burundian producers did not have very good memories of coffee because it had been a crop imposed by the Belgians. That is why they left it aside neglecting some plants and even uprooting some of them. Since independence, Burundi has lived in constant political and war turmoil that makes stability in production difficult. It should be noted that this country It was in civil war from 1993 to 2005. It ended just 16 years ago. Already entering the first decade of the 2000s, the coffee industry in Burundi began to rebuild, inspired by the success of the neighboring country, Rwanda. From this, they have been advancing and improving in the production chain, in infrastructure and in coffee processing. Why is Burundian coffee at a disadvantage? Unlike other producing countries, Burundi has only been in the coffee industry for just over 20 years. While the rest have centuries of promoting coffee culture, which means they have a lot of experience in this sector. Something that has helped them learn and improve in all aspects related to cultivation, benefiting process, storage, transportation or marketing of coffee. Burundian coffee is produced with very few resources, putting it at a disadvantage compared to other countries. As we highlighted a few paragraphs above, it represents 65% of the country's total exports and 80% of foreign exchange comes from coffee. For this reason, the government of Burundi encourages and protects production based on the quality of grains. That is why, in record time, they have established themselves as the third country in Africa with the best coffee, after Kenya and Ethiopia. Burundi has a great future in the coffee world Although it plays at a disadvantage in many aspects, Burundi is a country with great potential as a source of specialty coffee. It has all the ingredients to obtain exceptional coffees, volcanic soil, a good altitude and a favorable climate for the cultivation of the high-quality Arabica variety. On the other hand, 80% of the cultivated plants are red bourbon, a very sweet botanical variety with good body. In addition, the double fermentation process also common in Burundi, makes the cup of coffee very clean and balanced. In countries like Burundi, Rwanda and Kenya it is very common to do the double fermentation process to make it easier to remove the mucilage layer. This prevents sugar residue from remaining and modifying the flavor of the drink. In the case of Burundi, both fermentations are wet. It means that first the coffee is pulped, then it is left to ferment by soaking for 24 hours, then it is washed and left to ferment again for a whole day. While in Rwanda, the first fermentation is done dry, without water, and the second fermentation by submerging the cherries in water. In addition to removing the mucilage layer, when fermented in water it also serves to make an additional sieve, since it separates the less dense grains (those that float) from those that sink. It is important to emphasize that if a coffee bean does not weigh it means it is of poor quality. Where can you find this coffee? In the website of Incapto Coffee, Burundi coffee can be found from the Nemba washing station in the community of Kayanza located more than 1800 meters above sea level. In this season, cherries are collected from more than 2,600 local producers distributed over 15 hills. Incapto Coffee, has chosen this coffee for its notes of cocoa, cinnamon and black tea. A curious and pleasant flavor profile that fits very well if you drink coffee alone or combine it with milk or vegetable drinks. Burundi coffee is capable of captivating even the most demanding palates. Many consider it the perfect option to start the day on the right foot. Despite not having many years in the coffee market, it can afford to be among the best. So, if you want to delight yourself with this exquisite coffee, you just have to enter our stock and that's it, in the next few days you will be preparing more than one cup a day.

If you are reading this article it could be due to two reasons: you have already tried the Rwanda coffee or you have never done it and you are very curious. Be it any of these, allow us to emphasize that these are specialty grains, natural and that provide a balanced cup. Qualities that motivate more consumers to include it in their morning routine. This delicious coffee has a little-known origin and with a lot of personality, you can perceive notes of dark chocolate, orange and cola. Other of its great virtues is that it is cultivated between 1,685 and 1,870 meters high, which gives greater quality to the drink. With the help of our experts, in this post we will talk about its history, coffee production chain and its double fermentation. This is a processing process characteristic only in some African countries. We will also cover other interesting details. Influential factors of coffee in Rwanda In Rwanda there are three factors that play a fundamental role in the development of the coffee industry. The first of them is its terrain, since it is a country that is called the land of a thousand hills, thanks to its geography. This It does not mean that it is 100% mountainous, but also houses countless hills of around 1600 and 1800 meters above sea level. As we have said on other occasions, both this altitude and the tropical climate (being closer to the Equator) make it the perfect place to harvest quality Arabica variety coffees. The second is based on the botanical variety. In Rwanda the main one we find is Red Bourbon, from the Arabica species, one of the best, which provides sweeter and fruitier beans, highly appreciated by consumers and experts. Thirdly, the most characteristic and unpleasant one relates to the history of Rwanda. It turns out that in 1994, a genocide took place in which at least one million people belonging to a minority ethnic group were murdered. A fact that ultimately marked a before and after in this country. Today, 27 years later, it is admirable that the country's panorama has completely changed, where its inhabitants can live together and work together in different commercial areas. And coffee is one of them. Each of these factors makes Rwanda a coffee-growing country with a lot of demand. A double fermented coffee In countries like Kenya, Burundi and Rwanda, the process of double fermentation. The main purpose of fermentation is to facilitate the mucilage separates from the parchment. As you should already know, mucilage is the thickest layer of sugars that the cherry has. If the beans are left to dry in the sun with traces of sugar, they will ferment faster, in an uncontrolled manner and will provide unexpected flavors for that coffee. But what is the objective of double fermentation? This ensures that when the coffee reaches the drying beds, it does not contain traces of sugar wrapping the parchment. The benefiting process Typical in Rwanda begins with the washing process. That pulps the cherry right after picking it. Once pulped, it is left ferment dry for 48 hours. After this time, the coffee is washed in buckets that also separate by density and thus begin to classify by quality. For example, light grains will float and denser, higher-quality grains will stay at the bottom. Then the second fermentation begins, this time wet, with water, for approximately 12 hours. The result is that with this double fermentation, there will be no remains of mucilage and consequently sugars before moving on to the drying phase. Although double fermentation is the typical processing process in Rwanda, at the same washing station they are researching and testing other methodologies. For example, last harvest they took out Black Honey, which is a coffee that is left to dry in the sun with mucilage. For this type of processing, several parameters such as humidity and the amount of bricks or sugar must be controlled throughout the process. Experts say that these types of processes for medium roasts and filter coffee preparations are surprising. What makes dealing directly with your coffee farmers so difficult? In Incapto Coffee We are characterized by maintaining direct contact with producers. However, in the case of Rwanda it is somewhat difficult for a number of reasons. To begin with, most coffee farmers have between half and one hectare, so there is not much coffee they can harvest per harvest. This means that some can only produce around 500kg of cherry per year. Simply put, it takes approximately 7kg of cherries to obtain 1kg of roasted coffee. It is discouraging, since with the entire annual production of an average Rwandan coffee farmer, you can obtain at most 2 bags of green coffee. That is why coffee farmers have to group together in cooperatives to be able to sell their coffee to a washing station. They normally group coffee farmers who produce on the same hill, so that the flavor profile of the coffee is as homogeneous as possible and is processed together as batch “cells” and comprise between 60 and 70 coffee growers. Once the coffee cherry arrives at the washing station, it begins to be processed and reclassified by gravity or density. The cherries are placed in a tank of water. The densest ones will sink and will be of B1 quality, while those that are not so heavy will be of B2 or B3 quality. As for the lightest ones (those that float) they are the B4. Incapto Coffee, through our source partner, Kilimanjaro, we only buy B1 quality. In Rwanda, the maximum traceability we can have is the cell or community and in which washing station it has been processed. In this country, coffee is harvested between the months of April and June. Subsequently, it arrives at the end or beginning of the year in Europe. This means that right now, the Rwanda coffee which is available in stock Incapto It is from the most recent harvest, the one collected between April and June 2020. From the Nyamasheke community processed by the Gishike washing station. why Incapto Did you decide to include it among your varieties? In addition to taking into account its exceptional quality, where its notes of orange and dark chocolate are perceived, we also consider the washing station. Because, this pays 35% more to coffee farmers for its cherry than other washing stations in Rwanda.As a company we always try to make the treatment as direct as possible. Although sometimes, due to the characteristics of the country, there is a link in the chain in charge of processing, transporting and preparing the necessary documentation to be able to export.For those who don't know, Rwanda does not have access to the sea, which means that logistics are somewhat more complicated because the coffee must cross some countries until it reaches the nearest port.Benefits of buying Rwandan coffee in Incapto For those of you who are on the fence about whether to add it to your shopping cart, there is something you should know. It turns out that when buying 1kg of Rwanda coffee, from the website of Incapto Coffee, they would be contributing to the Dian Fossey Gorilla Foundation, dedicated to the conservation, protection and study of gorillas and their habitat in Africa, contributing 1%.Diane Fossey was an American primatologist and conservationist known for conducting an extensive study of mountain gorillas from 1966 until their murder in 1985. She studied them daily in the mountain forests of Rwanda and wrote an astonishing book "Gorillas in the fog". We totally recommend it to all animal lovers and people who want to know more about African culture.Rwandan coffee Incapto Coffee is one of the most sought after varieties by lovers of the specialty world. As we have emphasized throughout the article, it provides a cup of exceptional quality, with notes ranging from dark chocolate to orange. If you have not tried it yet, we invite you to enter our stock, add it to your cart and within the next few days it will arrive at your door.

Possibly, you have heard about cafes like Kopi Luwak, labeled by some as 'exotic'. Since it is defecated by a civet, a feline in captivity. However, there is another Indonesian variety that is free of animal cruelty and is of extraordinary quality. It is about the Sumatran coffee, which you can find in the stock of Incapto Coffee. This coffee is grown in the village of Atu Litang. This is characterized by its beneficiary system known as Giling Basah. Thanks to this, the grains provide a drink whose flavor and aroma are very special and characteristic. If this piqued your curiosity, then we invite you to continue reading and learn more details about this unique processing process in the world and its great contribution to the quality of the cup. Indonesia, coffee-growing territory Indonesia is an island country located between Southeast Asia and Oceania. An interesting fact is that it is made up of more than 17,000 islands, which makes it much more attractive for tourists from all over. One of these beautiful islands is Sumatra, the sixth largest in the world and which is located in the western end of Indonesia. Between the Indian Ocean and the Strait of Malacca. In case you didn't know, coffee is usually grown in warm climates and in this case, it originates between the two Tropics. So this island would not be the exception. Here, grains of the same quality as those harvested in countries such as Colombia, Brazil or Peru are produced. If we go to the North of the Island of Sumatra, we find the province of Aceh. where there is 10 indigenous ethnic groups living in this region. One of these groups are the Gayos, who occupy most of the highest lands in the region between 1,400 and 1,600 meters above sea level. During the period that the Dutch occupied these lands, the Gayoneses developed an economy based on the intercropping of fruits and vegetables. Like for example, the coffee cultivation. For this reason, today there are still a large number of small coffee growers in the area of Aceh Tengah. With farms of only half a hectare on average. As they are small farms, the coffee growers in this area have to group together and organize themselves into cooperatives to be able to process and market their coffee. What characterizes Sumatran coffee? As we noted above, in the product catalog of Incapto Coffee is available on Sumatran coffee. Specifically the one in the village Atu Lintang, where 298 coffee growers have been grouped. This variety stands out for providing a drink with notes of dark chocolate, cinnamon, and cloves. It is cultivated at an altitude of between 1,400 and 1,600 meters high. As if that were not enough, this coffee has 87 points on the scale of the Specialty Coffee Association (SCA), which means it is specialty. Another interesting fact is that this batch of Sumatra coffee is processed at the washing station Jagong Mill. It is one of the few washing centers in Sumatra where the coffee growers deliver the cherry and the complete processing process is carried out. Those in charge of this ensure that before starting the procedure they evaluate whether all the cherries reached their optimal state of maturation. This is necessary because in Indonesia there is not much culture of picking only the ripe cherry. This greatly affects the quality of the cup. From here, a debate could be opened where the best option for a small coffee grower is put on the table. That is, if taking care of the coffee processing process and deliver the grain already in parchment to the cooperative and let it only be in charge of threshing and marketing. Or that the cooperative is in charge of the entire process. This is a difficult decision but one that will also depend on the good practices of the coffee growers and the cooperative. Since Incapto We believe that we should move towards a model where the people who are in charge of caring for the coffee plants throughout the year and who must harvest their fruit at the optimal point of ripeness have to participate more in the benefits generated by their raw material. In short, this is achieved with greater training and training in the field. Fewer intermediaries, more transparency and traceability throughout the chain. At the same time, it reaffirms that to achieve this, the most important thing is that, as consumers, we care about knowing more about the origin of the products we buy. What processing process do you use? Sumatra coffee has something quite particular which is its processing process. It turns out that the one used in Indonesia is known as Giling Basah, and starts the same as washing or wet process. The first thing to do with Giling Basahm is to manually pick the ripe cherries. It is then washed and pulped the same day it is harvested. Once the pulp is removed, it is left to ferment dry, without water, approximately 12 hours. After these hours, it is washed again to remove the mucilage that remains stuck to the parchment. Once this is done, it is left to dry until it reaches around 25% humidity. This phase is known as the first drying. When they have 25% humidity, they are put into the threshers to remove the parchment skin. The machines, for threshing in Indonesia, They are larger than in the rest of the producing countries. This is because, when using coffee that is wetter than usual, the machines need to generate more friction to remove the parchment from the green, wet bean. Once the parchment skin has been removed, it is left to dry in patios for a second time until it reaches 12% humidity, which is the stipulated level for export. It should be noted that higher humidity could produce mold and lower humidity would make the coffee less fresh and have few nuances. The next step is classification by density or gravity, which consists of separating the coffee by size or sieve. Finally, you have to remove the defective beans manually. Depending on how many times it goes through manual defect selection, it will be considered a higher or lower quality coffee. Because it will have more or less defective grains. In summary, the difference between the Giling Basah process and washing is that there are two stages of drying: the first with parchment up to 25% humidity. The second without the parchment layer up to 12% humidity. This process is what gives Indonesian coffees a distinctive earthy touch. If this has piqued your curiosity, we invite you to look for it in the coffee catalog or the tasting pack like the worldwide, available in Incapto Coffee.

If you came here it is because you belong to that select group of consumers who are thinking about leaving aside the coffee capsules. If so, allow us to congratulate you. This demonstrates not only your desire to enjoy a good cup every day, but also your great commitment to the Environment and coffee growers. This decision makes us very happy, and today, for our anniversary, we want to reward. Throughout this first year as a coffee company, we have been responsible for motivating everyone to consume natural coffees, whole grains and of course freshly ground. This work, despite not being simple at all, has been bearing fruit. We know that you are dying of curiosity to discover what is so special that Incapto Coffee has in store for former coffee capsule consumers, after having taken that important step and leaning towards natural. That is why we invite you to continue reading. Why quitting capsules is the best decision? Before moving forward, we have something very important to tell you in case you still don't decide to completely abandon single doses. About 39 thousand coffee capsules worldwide. However, the most worrying thing about the matter is that it is estimated that only about 4% of them are recycled, meaning that per year they would be 20 billion. Some experts in the area claim that if they are placed next to each other they could give around the world up to 14 times! This means that only a small number of them can be recycled. But this is not all, your health is also at risk. Following a study published by the University of Barcelona details that this class of products contains a compound called furan, which is a toxic carcinogenic compound. If consumed in excess, it can be harmful. Furan occurs naturally in coffee roasting, but preserved foods, such as coffee capsules, prevent these volatile compounds from escaping, so once the coffee is extracted by water injection the furans end up in the cup. You can access more information about the presence of furan in coffee capsules in these posts: - https://www.europarl.europa.eu/doceo/document/E-7-2011-004228_ES.html - https://www.sciencedirect.com/science/article/abs/pii/S0023643819310606?via%3Dihub - https://www.sciencedirect.com/science/article/abs/pii/S0308814621008128?via%3Dihub As you will see, these are alarming data that, if not taken into account, can cause a lot of damage. That's why, Incapto Coffee, invites you to consume natural, bean and freshly ground coffee. It is the way to live a unique experience, without having to affect your health, the Planet and support the hard work that coffee farmers do. Can the capsules be recycled? There is a lot of controversy about this point, but the truth is that recycling them is very complex. Since it is organic matter within a aluminum or plastic, could take up to 100 years to completely disintegrate. The main problem is that They cannot be thrown in the yellow container, since it contains coffee grounds, nor in that of organic waste. In fact, it could take three times as long if the organic remains that usually remain lodged there cannot be completely extracted. The problem of recycling therefore comes from the basis, since economically it is not worth it to recycle such small quantities of plastic and aluminum. The process of separating it from the coffee grounds is very expensive. Recycling incorrectly It is another point that cannot be overlooked. Most consumers do not pay attention or, due to lack of time, place them in the wrong containers, making the process even more difficult. Furthermore, it is very normal for them to be thrown directly into the general trash. Incapto Coffee helps you say goodbye to capsules Due to our first anniversary, we wanted to surprise and reward former coffee capsule consumers with a mega promotion, which we are sure will not go unnoticed. €25 discount and we will take care of collecting and recycling your old coffee machine. Those who have decided to buy any of our super automatic coffee makers and want to recycle your capsule machine, but don't know how, you don't have to worry, since it is very easy. Using the coupon PICKUP25, you will enjoy €25 discount on the purchase of your coffee maker. Furthermore, when you receive your coffee maker Incapto, You will automatically be able to deliver your old capsule machine to courier. Your old coffee maker will arrive at our warehouses, where the Ecolec® Foundation will take care of the recycling of all the components of the coffee maker. It should be noted that this initiative It will be done throughout the month of June, so there are no excuses to say goodbye to coffee capsules. *This first anniversary coupon is no longer valid. We recommend that you keep an eye on our promotions, especially the RENEW option with which we give you €40 so you can change your capsule coffee maker for any of the super-automatic coffee makers in our catalogue. We continue working for a better Planet The commitment you have Incapto Coffee for the Environment has not only remained in words. We have saved the planet that some 2,256,000 capsules of coffee end up in landfills or at the bottom of the sea, which is equivalent to more than 9 tons of plastics and aluminum. And this is just the beginning! So, if you still consume single doses, don't worry, since in Incapto you will find the benefits of coffee in capsules, but without them. It is the most successful alternative that seeks to change the habits of the new generation of consumers. We will continue to contribute to this cause for the well-being of everyone and of course, the planet. Coffee beans will always be the best option In short, coffee beans It is good for you, for your pocket and for the Planet. Completely putting an end to coffee capsules continues to be a rather complicated task, but not impossible. As a coffee company, we will encounter a number of obstacles along the way. but we will continue to promote, above all things, the consumption of the grain through our origin coffees. In case you didn't know, most of these are specialty, which means they have more than 80 points on the scale of the Specialty Coffee Association (SCA) and the Arabica species, but all are 100% natural and sustainable. We could spend all day talking about the benefits of consuming whole bean and freshly ground coffee. But what we can tell you is that, in this way, You will be able to delight yourself, not only with a good cup, but you will also help preserve each of its properties., admire the caramel cream that adorns the cup and something as simple as enjoying its pleasant aroma. It goes without saying that the quality of a coffee in capsules will never be equal to a freshly ground one. Fortunately, there are many consumers who have reconciled themselves with grain and more and more people are joining what we call the Coffee Revolution. If you still have doubts between the capsule and the grain, it is normal. However, making a quick decision could make a difference. The Planet needs you, just like those families of coffee farmers who work very hard to produce top-notch coffees. In Incapto Coffee, we will be ready to provide the best options, whether with our beans or accessories with a sustainable label, such as our coffee shell cups or preparation methods of any of the super-automatic coffee machines that we have in stock.

As we have already explained on other occasions, most of the coffee cherries, when they reach their degree of maturity, they adopt a crimson red color. This will greatly enhance the quality of the cup. But what would happen if at the time of producing coffee all coffee farmers thought like a sommelier? Possibly, the drink will motivate more consumers due to its complex and delicious flavor. Why do we suggest a sommelier's point of view? The answer is that these people, since they are not only in charge of the wine and spirits service, also basically focus on defining the characteristics, defects and virtues. In short, you must have all your senses developed. Including all the quality controls that are used in the wine industry, in coffee, would be a great positive point. That is why in this article we will defend that idea and demonstrate how coffee would increase its quality. If you want to know more about this, then we invite you to continue reading. Differences between the bean and the capsule. Points in common between coffee and wine? Although at first glance they seem like two completely different worlds, the reality is that, coffee and wine, share many things in common such as being processed fruits, with a wide variety of profiles, origin, varieties, to name a few. However, coffee is a more complex product, which means that it requires an equal or greater investment to manage its flavor. The production of quality coffee requires many procedures such as cultivate its fruits at their optimal state of maturityThe same thing happens with good wine. In most of the coffee farms you go to, they will tell you that the coffee cherries will reach their point of maturity and that is when we ask ourselves: Is it really true? How is such a theory proven? Through tasting it is possible to discover the profiles of the cup. Fortunately, Incapto Coffee It has its own coffee sommelier, the Q-Grader and professional cupper, Beatriz Mesas. Thanks to it we can guarantee users that they are consuming quality grains. How to identify the ripeness of cherries? With a lot of practice and years of experience you can more quickly identify the level of maturity of coffee cherries. But if you are new to this union, don't worry, we will give you a hand. According to the thesis of E.Cossio from 2010, coffee growers should not overlook the following elements: -Color variation: Some cherries turn a crimson red, while others turn a little more yellowish. -Softening of the pulp: Mucilage is a key point. It turns out that by extracting the greatest amount of mucilage in each coffee sample, the ripeness of the cherries will not be as directly identified as the color. In turn, it favors the tasting score. -Sugar and dry matter: Once maturity is reached, sugar levels and dry matter are maximized. It is at that moment when what is known as Degrees Brix, capable of calculating the solids or total dry matter dissolved in a given liquid. -Aromatic components: It is one of the most complicated elements to identify, this is because each variety has its aromatic load. Finding them remains one of the best kept secrets. Is it possible to control the ripeness of cherries? If you are dedicated to the coffee industry, and would like to apply the processes used with wine, we recommend that you look for an expert agronomist in the area. This way he can guide you to exercise the appropriate technique for coffee beans. Now, with the appropriate tools to measure sugar levels in the coffee cherries, only those that have reached maturity can be collected. Those who are in charge of this task have refractometers, which is an instrument capable of measuring the refractive index of a material. As well as a tape detailing that the cherries are ripe. Coffee farmers go to the fields every day, even when it is harvest season. Effectiveness of applying these methods? Experts who have used this type of techniques assure that they are 100% effective. This is due to the information provided by refractometers and other meticulously made observations. When this data is collected, it is transferred to the inventories. Subsequently, the points obtained during the tasting are compared with what was revealed by the refractometer. The results are irrefutable, since high levels are determined in the refractometer, which means that the coffees achieve a better score in the tastings. Unfortunately, not all coffee growers want to use these processes as they consider it not entirely viable. Many claim that implementing the same parameters as in wine production significantly helps the economic viability of any company dedicated to the coffee industry. Because the beans are subjected to strict quality control and will provide a delicious and optimal cup. The trick is to collect only ripe coffee cherries, so that the results are positive. Is it hard work? Certainly, but at the end of the day it will be worth it. Other factors that guarantee quality The maturity of coffee cherries is just one of the influential elements in the quality of life of the beans. It turns out that there are another series of factors that will help make the drink excellent. To know about the quality of the coffee you must pay special attention to the details reflected on the product label. In this sheet it will be reflected: -Origin -Variety -Height -Beneficiary process -Estate -Botanical variety (Arabica/Robusta) In some cases the tasting notes and their score may be reflected. When it comes to a specialty coffee, which means that the beans inside the packaging are in perfect physical condition. That is, top notch. On the other hand, it must have more than 80 points out of 100, within the scale of the Specialty Coffee Association (SCA). In the case of Incapto Coffee, most of our coffees are specialty and 100% Arabica variety. Unroasted green beans must not have any first-class defects, otherwise they are disqualified and are not considered specialty. This is when the so-called 'gourmet' coffees appear, the quality of which is always a constant question. As a coffee company, we will always take care of bringing high-quality coffees subject to the most rigorous controls to every corner. Incapto Coffee will always look for ways to innovate and possibly, thanks to our work, we can integrate more incaptolovers so that they continue enjoying an exceptional cup. Because, we offer sustainable, delicious and affordable coffees. Source Cherry Maturity: Why Think Like a Sommelier?

We are celebrating our anniversary! This June 14, Incapto Coffee celebrates its first year. A company that emerged with a very clear objective: To face the coffee capsules And how? Going back to the origins of freshly ground coffee beans.We have saved the planet that some 2,256,000 coffee capsules end up in landfills or at the bottom of the sea, or what is the same, more than 9 Tons of plastics and aluminum, and that's just the beginning!It has been a year with its ups and downs, but not even the pandemic itself made us stop. So, before blowing out the candles, we want to tell you a little about our history and the great mission we set for ourselves some time ago. Without overlooking that, as a token of gratitude, we wanted to reward those incaptolovers and to those who are yet to join, with many surprises. If you want to know what it is about, we invite you to continue reading.Incapto Coffee: How was it born? Mission? 2020 has been one of the hardest years economically, but in the midst of a pandemic, Incapto Coffee, from the hand of Francesc Font, an entrepreneur by nature, Joaquim Mach, expert in ecommerce and digital marketing and Beatriz Mesas, professional taster and Arabica Q-grader. Whose principles are based on the love of coffee, the creation of value and the desire to change the world by making it a more sustainable place. Our mission was so important that it could not be postponed. This is based on promoting caring for the environment, through the consumption of coffee beans and freshly ground. An initiative that also offers support to coffee-growing families who live off their crops. Incapto Coffee, from the beginning was characterized by offering the authentic coffee that does not allow itself to be encapsulated. The reason for this is that a capsule does not fit enough beans to enjoy a good cup. This without forgetting that the quality-price will never be equal to one in grain. As a coffee company, we are responsible for including quality coffees, respect for origin and unique flavor. So, if you still consume single doses, don't worry, since in Incapto you will find the benefits of coffee in capsules, but without them. This is the best alternative and with which we seek to change the habits of 21st century consumers. Close relationship with the farms It is extremely important and essential to highlight that the relationship that maintains Incapto Coffee with the farms you work with. This is quite narrow, which allows us to supervise production and thus be able to offer quality coffees. At the same time, we know first-hand their methods of growing, harvesting and processing green coffee, as well as the environmental care measures on their lands and the human resources policies they carry out. For a world without coffee capsules During these 365 days, Incapto Coffee has reaffirmed its commitment to the Planet, coffee growers and consumers of good coffee. Reinventing itself, including new varieties such as the line Roast Dark Brazil and Uganda, as well as the Colibrí Azul coffee. Even now you can buy coffee shell cups, being 100% sustainable items, with an innovative design and ideal for the whole family. In addition, the subscription is increasingly flexible, the customer can change the date, coffee variety and shipping date. And we must not forget that we have recently incorporated new models of coffee makers, the latest being the Jura Incapto white color. As we have pointed out a few paragraphs above, our main objective is to reduce the consumption of coffee pods. Therefore, we achieve prevent more than 2 million capsules from ending up in landfill or worse still, at the bottom of the sea.We reward capsule consumers On the occasion of our first anniversary, we decided to launch a promotion dedicated to single-serve coffee consumers. If you are one of them, pay attention to what we will reveal below. Well, if you have decided on a machine Incapto Coffee, but at home you still have your capsule coffee machine, you have nothing to worry about. We collect it from you, totally free, and we take care of recycling it correctly. In addition, we will credit you €10 to your account when we receive the coffee maker. It should be noted that, in order to do so, you must detail it in the notes of your order, in order to notify the delivery person that he must pick up the capsule coffee machine. Anniversary giveaway with 10 winners To celebrate the year, we have decided to hold a big giveaway with 10 winners, in which they will be competing for various prizes from our wide range of products. The draw will be done through our Instagam account @incapto_coffee We know you are very curious to know what it is about. So we'll reveal which of these prizes you could take home: A super-automatic coffee maker Incapto A cappuccino maker an airscape A coffee tasting pack A 1 KG package of your choice + a cup of coffee peel A 500 G package of your choice + a metal cup If you want to know how and until when you have the chance to win any of these prizes, we invite you to pay close attention to our social networks, where we will be offering more details.The draw will be done on June 20, 2021 through our account. instagram and participating is very simple.Incapto Coffee will continue betting on grain The road to eliminating coffee capsules is still quite long, with many obstacles along the way, but not impossible. Fortunately, there are many consumers who have reconciled themselves with whole bean and freshly ground coffee, after considering its quality, sustainability and, of course, savings. We will continue reaffirming alliances with the Veron Foundation, companies of the stature of EthicHub, in order to continue supporting social programs and coffee-growing families, through coffee production. Coffees and accessories with seal Incapto Coffee, will continue to be part of our triple proposal: Be good for you, for your pocket and for the Planet. On the other hand, in this new year, as a company we will continue working not only to consolidate ourselves in Spain, but also to create alliances with several countries, something that we will be sharing with the entire community. Incapto (and those who are about to join) coming soon. There is nothing more delicious than freshly ground, high-quality coffee beans, different varieties, 100% sustainable and from producing countries. Characteristics that define Incapto Coffee to perfection. Therefore, we will not tire of continuing to confront products as polluting as single doses, for the good of the Environment, future generations and coffee growers. That is why, once again we say NO to encapsulated coffee, as consumers of a good cup in the morning we opt for natural.

Dedicate to the production of specialty coffee It is very interesting and requires a lot of precision and high knowledge of all its processes. This is because the main objective is to achieve the quality of the cup. To do this, coffee growers with years of experience consider that one of the keys is to identify the fruit maturity of coffee, in any of the varieties. Although altitude, processing process and variety are influential factors, 35% of the quality of the cup will be due to the maturity of the coffee, being in short, the most important thing during production. Getting the perfect cup means taking care of every detail, paying special attention to each stage. Controlling this variant is a complex task, but not difficult to accomplish. That is why we invite you to continue reading to discover what tricks will help you measure and improve, with the purpose of achieving the highest quality of the cup. So if you are in the coffee industry, this is for you. Learn to identify and improve fruit ripeness Let's not delay the matter too much and as they say, let's get straight to the point. Discovering the level of maturation is possible if we do not overlook the elements reflected in E. Cossio's thesis from 2010 which are: Variation in color The shades of the cherries are of great help in determining the fruit maturity, These at first have a green color, similar to that of coffee leaves. As time goes by, they turn yellowish and finally, the vast majority adopt a crimson red, reflecting its maturity, all depending on the variety, humidity and height. When they all have the desired color, the producers know that it is time to proceed with the harvest. Knowing exactly the color of the cherries will not only be key for harvesting, but also entails a series of benefits. Since more equipment is not required and it is easier when it comes to training collectors. However, not knowing how to measure the color accurately (with which you will know if it is at its optimal point) is a double-edged sword, since all varieties have different shades when they are ripe. Let's explain it better, in the case of a red Bourbon its color will never be the same as that of an orange one. Although at first glance they look very similar, the truth is that they are completely different. It can be quite a challenge to find the complementary variables so that coffee farmers can measure, but once they master it they will achieve the fruits in their perfect state. Pulp softening Experts assure that, to learn to identify the softening of the pulp, it will depend on the amount of mucilage. When the amount of mucilage in each coffee is related to the final results of the tasting, the state of maturity of the fruits could be known more clearly. During the production process, it is essential extract mucilage in a consistent manner, and then undergo a weight check. On some occasions this can mean an excellent percentage of variation. In short, the greater the amount of mucilage, the tasting score will always be higher. This is one of the best practices when measuring the maturity of the fruits, without complications and in a more precise way. Sugar and dry matter There is another important element that Cossio invites us to take into account: The amount of mucilage. In his thesis he details that when the cherries have reached maturity, the production of sugars and dry matter in the mucilage is maximized. We know that you will be wondering, how to better understand the relationship of both components? Well, the answer lies in knowing how to measure what is called the degrees Brix responsible for calculating the solids or total dry matter dissolved in a given liquid. Widely used in the food sector, so coffee falls within this group and that is why it is measured in each of the mucilage samples. aromatic components After identifying the amount of mucilage in coffee cherries. It is the turn to determine the presence of aromatic components, a somewhat more complicated practice to develop. This is because all varieties of fruits have their own aromatic components. However, these components are the best kept secret of coffee cherries, since, to date, there is no exact technique to discover them and explain how they affect the final result of the cup. Why should these factors be considered? Each of these elements serves to guide coffee growers to identify and improve the maturity of the fruits. An important wild card widely used in the world of specialty coffee, since it will help influence the final quality of the cup. Thanks to this, the score in the tasting could be quite high, since collecting cherries with the appropriate color and obtaining a large amount of mucilage will be the key to success. For example, producers of Pacas Coffee (coffee company from El Salvador) applied each of these elements, not only to identify the state of maturity of the fruits, but also how they could improve it in 1000 samples grown at a height between 1200 and 1750 meters above sea level. To their surprise, the results were positive, even though these are traditional methods. That is why, if you are dedicated to the coffee production process, it is of utmost importance that you apply these factors and train your team. In the case of Incapto Coffee, we are 100% involved in each stage of production. As a coffee company our goal is to offer high quality coffees, working together with each of the farms. In fact, before the grains arrive at your homes, they are subjected to strict quality controls such as those described above. Source: Science: How to identify and improve the ripening state of coffee fruits?

With the summer season just around the corner, it's time to start practicing some refreshing coffee recipes to calm the effects of hot days. But this time we will present you a drink that is causing a stir and it is not just any smoothie. We are talking about coffee tonic, a preparation that has pleased the most demanding palates. We know what's going through your head right now: What has made it so popular? Turns out it's a drink refreshing, sweet, bubbly and fruity flavor. Enough qualities to awaken the curiosity of lovers of good coffee and who seek to experiment with it. That is why we have decided to share those details, such as its flavor and preparation. And it will motivate you to prepare it at home for the summer or simply go to your nearest cafeteria and look for it on the menu. What is a coffee tonic? The drink also known as espresso tonic, perfectly combines the citrus of quinine (a sufficiently bitter compound, derived from the bark of the cinchona tree), the lemon slice, with the pleasant flavor of coffee. This mixture of ingredients creates an explosion of flavors on the palate that leaves more than one person wanting to order a couple more.The coffee tonic, already leads the menus of the most Cosmopolitan restaurants and bars in New York City, Tokyo, Stockholm or Berlin. In fact, it recently arrived on Spanish lands ready to refresh and delight us.Basically, coffee tonic is cold coffee combined with tonic (carbonated) water, citrus, sugar and quinine, thus providing a refreshing, carbonated drink. complex bitterness, which reminds us of lemon peel. The recreation of this drink can be made with espresso, coffee infusion over ice or cold brew. Whatever options you choose, the result will always exceed your expectations.What is tonic water? If you have never heard of tonic, allow us to explain that it is a mixture of water with citric acid, quinine sulfate, sweetener, and flavoring. In Latin America it is called aguaquina or agua quinada.This contains the same levels of sugar as carbonated drinks, that is, between 9.5-10% depending on weight. Therefore, the only big difference between the tonic water and a lemon-lime soda is quinine, which is also used as a medicinal herb, for its analgesic and antipyretic properties and as a cure for malaria.Another great feature of tonic water is its high carbonation content, which ranges between 8 and 9 g/l. Unlike other carbonated drinks that contain between 5-7 g/l, since usually used as a mixer.Now, when tonic water comes into contact with alcohol it loses approximately 3 and 4 grams of carbonation.For example, champagne has 11 g/l of carbonation, while a younger champagne has higher levels, to be exact 12.g g/l. That is why, when served, it loses around 5 grams of carbon dioxide. If the bottle is uncorked or opened incorrectly, you could lose much more.Types of tonic waters Tonic water, in addition to being one of the main ingredients of coffee tonic, is also one of other drinks such as Gin and tonic. A refreshing, bubbly, dry, subtly bitter, aromatic, somewhat acidic and transparent preparation. In the market there are a lot of tonic options, which could provide that special touch. Some of the most popular are: -Water Tonic: It owes its popularity to its natural citrus oils such as mandarin, lemon and quinine. It is a water manufactured in Patagonia, the quinine used was collected by hand at 1,724 meters above sea level in Peru. As for its aroma, it is a refreshing citrus. Among its qualities, the balance of sweet-bitter, delicate and long-lasting bubbles stands out. -Fever-Tree: This tonic water produced here, in Barcelona, has among its main ingredients cane sugar, citrus, elderflower extracts and the inevitable quinine from Rwanda. It is characterized by being a refreshing product, ideal for calming the effects of the summer season. One of its plus points is that it is not at all cloying, however, it contains few bubbles and these are very small. Nor can we overlook its citrus aroma, its light sweetness that softens the ravages of quinine and an important presence of elderflower. -The original Yuzu Ocha tonic: Highly sought after for its strong citrus aroma of Asian Yuzu, its hints of matcha green tea extracts. As for its bubbles, these are fine. Regarding its flavor, it is very mild, with a touch of bitterness, leaving a pleasant sensation on the palate. -Schweppes (pink pepper): It is one of the most famous brands on the market, due to its ingredients with vegetable extracts, quinine and pink pepper. This tonic is characterized by being vibrant, without leaving aside the essence of the classic touch of the Schweppes brand. When we open it, we will be trapped with the aroma of pink pepper, as well as those citrus notes that go wonderfully with any preparation such as coffee tonic. The bubble levels are just right, and with a light flavor of quinine. Coffee tonic at home If you want to recreate this interesting preparation in the comfort of your home and surprise everyone who visits you, then you are in the right place. Here we show you how to prepare a coffee tonic, like an expert and not die trying.That said, we invite you to take note of what you need. Remember that the measurements are only for reference, if you like you can modify them and give your personal touch to the recipe.Ingredients -100 ml of espresso coffee -100 ml of tonic water (the one of your preference) -Ice cubes Preparation Once you have all the ingredients, proceed to prepare a jug of cold coffee. In a 300ml glass add the ice cubes (the amount will depend on your tastes). Later, add the tonic water and we recommend using a spoon to make it easier.Finally, you are going to add the cold coffee on top of the tonic gently so that that particular dark layer forms on top. Before stirring, we recommend that you try both the tonic and the coffee and check if everything is in order. Now, stir the drink to mix the ingredients very well and that's it! You will have your coffee tonic homemade.There are those who add other ingredients such as gin, lemon peel, orange peel, rosemary and even dried cherry peel, to give a more exotic touch to the recipe. The trick to preparing a good coffee tonic, will be based on selecting the perfect tonic water.In short, it is an interesting, delicious and refreshing preparation that you should make during the summer. Even if it's just once. Well, like coffee-lover You must dare to try new drinks where the main ingredient is coffee. Remember that, for this and other recipes to be a success, try to include freshly ground grains, this way you will not only have better quality, but you will also be helping to care for the planet.SourceThe 'tonic coffee' sweeps Instagram: What is it and how to prepare it?

The Canary Islands are a spectacular Spanish archipelago with a tropical climate, very famous for its white and dark sand beaches. Its good climate all year round and because each island has special and differentiated characteristics. This paradise has an exquisite and very diverse gastronomy, since its cuisine ranges from Canarian stew, delicious fresh fish, Canarian clothes, rabbit with salmorejo or potatoes with mojo. But there is also a great treasure hidden in these lands: The Barraquito coffee, a multi-layered sweet drink. It is a ground coffee, to which ingredients such as condensed milk, foamed milk, liqueur, and espresso are added, forming several layers. The drink, which is also known as zaperoco, is served in a medium or tall glass. While its decoration consists of putting cinnamon powder and lemon zest. It is definitely a drink with a pleasant flavor, and everyone who tries it for the first time is left wanting another cup. If you want to know more about Barraquito, from its origins to its recipe, we invite you to continue reading so you can share it with your loved ones. Origins of Barraquito coffee There are many versions related to its origin. However, the most accurate one takes us to the middle of the last century. When Don Sebastian Rubio, a regular customer of Imperial Bar, in Santa Cruz de Tenerife, whose nickname was 'Barraquito' or 'Barraco', used to order a coffee with condensed milk to accompany his breakfast. As if that were not enough, he asked for it to be served. in a long glass or a small glass of liquor 43, with a slice of lemon and cinnamon. A quite interesting decoration, which aroused the curiosity of those present. As time went by, the drink began to gain popularity until it spread throughout the islands. Currently, the bar where the Barraquito coffee allegedly emerged is still active. But there are those who claim that it all started in the Paragüitas bar, also located in Santa Cruz de Tenerife. There are other versions that point to Manolo Grijaldo, a waiter at a bar located in front of Plaza la Marquesina, in the Port of Santa Cruz, as the creator of this preparation. But not all canaries take it as a reference. What is a Barraquito coffee? It is a coffee preparation of Canarian origin, which consists of the union of several ingredients, which form around five layers of different colors, making it very attractive and delicious. The main characteristic of this drink is based on its sweetness, after combining condensed milk with liquor 43. As a result of this, it is often not considered a coffee. but as dessert, even though it contains espresso. If you plan to travel to the Canary Islands soon and want to try this sugar and caffeine bomb, you can do so in any bar, cafeteria or restaurant in the west of the archipelago (La Palma, El Hierro, Tenerife and La Gomera). Unfortunately, enjoying a cup of Barraquito on La Palma will be difficult. But if you're lucky, you'll get it under the name zaperoco. Some variations of this drink can be seen among the islands. For example, in Tenerife the Barraquito that contains liquor is the 'special'. In La Palma, El Hierro and La Gomera, liquor is already included. Types of Barraquito As time went by, varieties of this coffee emerged and to tell the truth, it is almost always difficult for us to decide since all of them exceed our expectations. So shortly, we will share which are the most popular types of Barraquito that you should not miss. Barraquito Before ordering this drink, we must consider the island where we are. As we explained above, in La Gomera, El Hierro and La Palma, the Barraquito already includes liquor 43. If we want it without this ingredient, we simply have to ask for a 'Barraquito without alcohol'. Special Barraquito In Tenerife, if we want to consume it in the conventional way, we must ask the waiter to bring us a special one. Where they also usually put the lemon slice and cinnamon powder, to give it a more attractive touch. Zaperoco With this name we can get it in the province of La Palma, where they serve it in the conventional way. How to prepare Barraquito coffee at home? In case you are not yet planning to travel to the Canary Islands, or you have just arrived from this paradise and want to surprise your loved ones with this drink. Well, you are in the right place since below we will teach you how to prepare this delicious coffee in the comfort of your kitchen and without spending a lot of money. Well, to prepare a Barraquito coffee you must have the following ingredients: Liquor 43 Coffee Milk condensed milk cinnamon powder lemon The quantities of each ingredient will depend on the taste of each consumer or the Canarian community where the recipe is being recreated. Preparation The first thing we must do is place a small amount of condensed milk at the bottom of the glass. Then we add liquor 43, which will give an interesting touch to the drink. Once these steps are finished, we proceed to heat the milk either in a vaporizer like the one that comes with the super automatic coffee maker of Incapto Coffee or the cappuccino maker which is also part of our product catalogue, to foam it. Once we froth the milk, we must place it on top of the liquor without the two mixing. The time has come to pour the espresso, we have to do this slowly over the foam. We can use a spoon to make the coffee expand along the walls of the glass, thus preventing it from mixing with the liquor. Later, we add some milk to the coffee, in the same way and very carefully. Finally, we place the foam, sprinkle the cinnamon and a slice or zest of lemon and that's it! It should be noted that the order of the ingredients should not be altered for any reason. If not, we will alter the drink and the layers of colors (white, yellow, light brown) so characteristic of Barraquito coffee will not form. Barraquito coffee is one of the most delicious preparations that can exist, although due to its high levels of sugar, its consumption should be done with caution. If you are still planning your vacation for the summer season, and you are a lover of good coffee, you can include the Canary Islands as your next destination and enjoy this drink in any bar or cafe in the archipelago. In Incapto We have models of subscriptions for coffee beans, you can also buy coffee beans Incapto whenever you want and with the amount you need. Sources: What is Barraquito coffee? Barraquito Canarian coffee: Everything you need to know about this type of coffee

Producing, distributing and consuming good coffee should be synonymous with sustainability, which is equivalent to caring for the planet. However, the coffee cultivation It is closely linked to certain environmental factors such as land degradation, deforestation, water pollution, to name a few. This is a problem that coffee growers must know how to manage, in order to reduce the impact. Although at first glance, it does have a environmental impact, this does not mean that freshly ground coffee beans are not a sustainable product. Well, if we compare it with the coffee capsules In terms of quality and price, grain will always be the best option. Freshly ground coffee beans provide a more delicious cup and do not severely affect the planet with each preparation. The issue of sustainable coffee cultivation may be difficult to follow to the letter. But there are endless measures that many coffee growers have begun to implement to reduce the environmental impact of the crops. And this is something very flattering. If you want to know what this is all about, we invite you to continue reading to learn about each of these methods. What do we call sustainable coffee? Basically, it is a coffee that has been grown respecting nature. That is, where coffee growers implement certain parameters to make this production more ecological. This also adds to the quality of life for everyone involved in production. Sustainable coffee is that which is harvested respecting each of the natural resources, thus contributing to the conservation of flora and fauna. That is why most crops are grown under shade trees, of more than five different species. And thus the coffee plantations are turned into excellent oxygen and water factories. We know that the word 'sustainability' has become very popular these days. Therefore, applying it to coffee cultivation is essential. Since in this way we can enjoy a more natural product, and at the same time future harvests are protected. In Incapto Coffee, we do not stop raising our voice in favor of freshly ground and bean coffee, since, in this way, we are not only enjoying a quality cup free of contaminants. We would also be supporting those coffee-growing families, who work hard to make this possible. Differences between an organic coffee and a sustainable one They may seem the same, but in reality they are completely different, even though they have the same purpose: caring for the planet and our health. For example, for a coffee to be ecological, it must be accredited and certified by the competent organizations, in each of the productive processes and development of nature. In short, you have not applied any pesticides or chemical fertilizers.An organic coffee owes its flavor solely to the soil and climate where it was grown, which is quite positive for the environment and fauna.In the case of sustainable harvesting, it is based on two elements: respect for nature and economy. Another of its great advantages is that, seeks the well-being of the consumer, in turn, allows the coffee grower and the seller to make a living from it, since, in this way, they keep their communities afloat.What elements make a 100% sustainable crop? As we pointed out a few paragraphs above, there are a series of parameters that will allow both the coffee cultivation, like its environment and that many coffee growers have already begun to implement. For Antônio Michelotto, agronomist and director of the technical, agronomic and certification departments, Ipanema Coffees, details that since it is a long-lasting harvest, where the plant is used several times, the coffee would automatically have a low environmental impact. The coffee plant is an excellent element to conserve wildlife. By not having much ground movement, the coffee farmer can create an incredible protective layer on the soil, which equals less interference with it. So, below we will detail what are these effective methods with which you can achieve a sustainable harvest. Agroforestry Generally, in crop fields where there are shade trees and adjacent to forest areas, they conserve an important population of wildlife (birds, monkeys, among others). Being a positive factor for coffee plants. Experts point out that agroforestry is related to spiders, a potential predator of a moth called Leucoptera coffeella, very common in Latin America. It is even said that there is a correlation between pest outbreaks and the removal of shade trees. The defoliation caused by these shoots considerably affects the crop, since its yield and quality decrease. This occurs because the plant could not photosynthesize and transform sunlight into energy. In summary, agroforestry is the ideal option to protect coffee plantations from pests. The water One of the most complicated to control and quite expensive environmental problems that a farm can face is water pollution. Now, mechanical washers are responsible for removing twigs, leaves and other foreign bodies, in addition to using water. As if that were not enough, they cause a huge amount of organic materials and affect wastewater. Increasing the potassium and other nutrient levels. The water used to pulp the coffee (remove the grain from the seed) also ends up becoming contaminated. Runoff and poor management of the vital liquid could cause these high levels of nutrients, especially potassium. When this happens, it can pose a risk to coffee-growing communities and marine life. Avoiding this requires knowing perfectly the chemical composition of the water used in coffee cultivation. Water from the farm can be used, as long as it is treated to eliminate organic components. Specialists recommend installing closed filtration systems and do a chemical analysis after treatment to clearly know if the water is suitable. Pests and diseases It is normal that during coffee cultivation, some pests and diseases appear. But the real challenge is to have adequate management of the situation, avoiding excessive use of fertilizers, something that would help keep the water in good condition and without damaging the microorganisms that are in the soil. While it is true that fertilizers keep coffee trees free of pests and diseases, limiting their use can be one of the most difficult decisions when seeking to offer sustainable coffee. There are those who resort to other methods, such as applying various techniques to keep the presence of pests and diseases at very low levels, without getting rid of them 100%. For this they use synthetic pesticides, responsibly. However, this will always go hand in hand with prevention methods, as well as natural pesticides, monitoring, among others. If all of this is met, coffee growers would achieve a low environmental impact during the harvest. Proper management of the Erosive process For those who don't know, erosion It is when there is wear and denudation of soils and rocks, it is the sliding of the upper layer of the earth. Therefore, soil that is more exposed to the sun and rain is vulnerable to going through this process. If a lack of extensive root systems is evident, this could be even more detrimental, something that frequently happens when new plots are planted, since the plant has not fully developed. What do you get from eroded soil? Actually practically nothing can be done, because it is less fertile because lacks potassium, nitrogen, and other components. At the same time, it becomes a big expense for coffee growers, since they have to buy a lot of fertilizers. Unfortunately, this type of soil is equivalent to water removing the fertilizer and transferring it to local waterways. Once again, agroforestry comes into play and could help erosion. Although this is not a miracle solution, it could be helpful. wildlife As we have already been pointing out, conserving wildlife can make coffee cultivation more sustainable. If a diversified ecosystem is achieved, it would be a positive point for the growth of the coffee tree, because they would be healthier. In fact, the presence of bees is a wonderful factor for the quality of the crop and biodiversity, since they are considered as good air and environmental indicators. For example, the Arabica variety is self-pollinating, which means that it does not need bees to bear fruit. Likewise, studies have confirmed that the presence of bees in coffee plantations is good news since they are capable of increasing harvests. An approximate 20-25%. Implementing honey production areas near coffee crops is a great idea. It can even be extra income for smaller coffee farms, because they can sell the honey. Apply more sustainable methods Not all agricultural practices are completely sustainable, since chemical pesticides, wastewater, car batteries, among other elements, are evident, which could cause great damage to the planet. Fortunately, there are other methods that could be safely applied without harming the environment, such as: -Recycling, -Sustainable energy sources -Properly dispose of waste -Ignore disposable plastics Thanks to these elements, you can have a more sustainable farm and quality in your coffees. Something that we must never forget is that, as consumers, we will also be contributing to the sustainability of coffee by leaning towards freshly ground beans, leaving aside products as polluting as coffee capsules. Nobody said that a coffee crop couldn't be 100% sustainable, as you will see there are various methods that could be applied, as well as taking care of certain details such as soil and water care, which at the end of the day will be very favorable. Source Quality coffee and environmental sustainability: How to achieve them?

As consumers of good coffee, it is essential that we ask ourselves a few things about our favorite drink. For example, if they are specialty grains, where they come from or what processing process they used. However, a new question has been added to these questions:pre-ground coffee or freshly ground? Possibly, at first glance some consider that there is not much difference between the two. But there is also the other half who may think that pre-ground goes rancid quickly, due to a series of factors. If the topic of pre-ground coffee has piqued your curiosity, then we invite you to continue reading and learn more details about it, as well as how and when would be the perfect time to use it. What is pre-ground coffee? Before getting into the matter, it is important to define that pre-ground coffee is nothing more than beans that were ground before use, by means of a grinder of low quality. This results in very small fragments and, when preparing the drink, we will obtain a low-quality and bitter cup as a result of over-extraction.That is why our experts consider that it is better not to use blade grinders. But what is used instead? The most advisable thing would be a super automatic coffee maker like that of Incapto Coffee, where the beans can be ground in a few seconds. This, without overlooking that it has a quite affordable price.So when using the coffee maker grinders, you must take into account the order according to priority. For example, first have coffee beans (which is equivalent to great quality and price) and then grind it instantly to finish preparing the drink. Ruling out any other option, such as pre-ground, so, since Incapto Coffee We recommend that you opt for freshly ground coffee beans, as it is capable of providing great quality to your cup.While pre-ground is unknown territory since its origin will always be confusing.The grind size It is an important factor that we should not ignore. This is capable of determining the quality of each preparation. When we grind the grains, it means that they will be in contact with water for longer. Which allows the compounds to dissolve quickly in the water and we can extract them to a large extent.Specialists in the field recommend knowing in depth the basic data on extraction to know the advantages and disadvantages of pre-ground coffee, to avoid future errors.What you should know about ground coffee Once the beans are ground, this automatically causes them to be exposed to the air. Therefore, ground coffee becomes a more delicate product, since, by maintaining contact with the Environment, it degasses. What does this mean? It means that it releases gases, originated during the process of roast.Now, degassing prevents the coffee from being under-extracted or simply taking on an unpleasant flavor. While carbon dioxide could put the quality of the cup at risk after creating what is known as carbonic acid in the drink, that is, it is highly astringent.Preserving coffee after grinding is a complicated task. This is because, if you grind it and leave it exposed to oxygen, it will lose its organoleptic properties, starting with its aroma and flavor. Let's say that if the coffee loses all its gases, we would have a cup of completely stale extraction and flavor.As we have always pointed out, ground coffee turns out to be more sensitive to humidity. Therefore, keeping it in the appropriate place will be key to avoiding oxidation.What differentiates pre-ground coffee from ground coffee? For the winner of the US Tasters competition (2018) Ken Selby, pre-ground and ground coffee, have certain details that differentiate them from each other. The aroma and acidity, are the two great elements that differentiate pre-ground coffee from the rest. Since they will be smaller compared to freshly ground grains.Is it advisable to use pre-ground? We always defend that freshly ground coffee beans will always be key to a quality cup. However, if you do not have a good quality grind, our experts recommend using the pre-ground coffee. However, if you have a super-automatic coffee maker like the one from Incapto Coffee, try to only use coffee beans, otherwise you will end up damaging the machine and it will be complete chaos.The trick to using pre-ground coffee is to buy small quantities (preferably the one you are going to prepare) and store it in a suitable place to avoid risks. If you do this, you could enjoy a delicious cup at any time of the day.In fact, the assistance specialist in Baratza (burr mill factory) Alex Choppin, made an interesting comparison between week-old pre-ground coffee and beans freshly ground with a blade grinder. You won't believe the results. It turns out that the winner of this duel was the pre-ground, something that left the specialist impressed, since he was 100% sure that the freshly ground was going to be victorious despite having used the wrong grinder.Choppin says that ground coffee, if not too old, would possibly outperform beans put through a blade grinder. There are even those who prefer a pre-ground coffee in a quality grinder, than one with a blade mill, although it sounds crazy and contradictory.It should be noted that a very fine grind, such as that used in Turkish coffee and some preparations, tends to deteriorate rapidly. If you decide to use pre-ground and store it, it is best to opt for a coarse grind.In short, freshly ground coffee will always be preferred next to pre-ground. Because, the quality will always be different, even though both are somewhat ground. If you don't have a super-automatic machine at home or you don't have a quality grinder, it is preferable that before buying your beans you ask the roaster or coffee shop to grind them for you. Enjoying a good cup will depend on a series of elements, but grinding will never cease to be essential when determining its quality.Source Pre-ground coffee Could it be better than freshly ground?

There are various details linked to the production and storage of the green coffee, which if not taken into account, could affect the entire crop. For example, humidity, oxygen or simply an inadequate bag. They will cause the grains to be contaminated and the only thing that producers and merchants will get will be lost time. Taking care of these factors will help reduce these types of situations. Even as consumers, we must also pay special attention to the storage of our grains. To prevent it from becoming rancid and losing its organoleptic properties within a few hours after contact with air. The trick will always be to keep them in a cool, dimly lit place. If this topic about the contamination of grains in the middle of the production and marketing process has aroused some curiosity in you. Then we invite you to continue reading. This way you can discover how dangerous it can be and how it is possible to avoid this coffee tragedy. Why are grains contaminated? Before getting into the matter. It is important to explain that pollution is capable of altering something in a harmful way through chemical or physical agents, according to the Royal Spanish Academy (RAE). In the case of coffee, it is contaminated by external factors (mold, humidity, external aromas, to name a few). As we have pointed out on other occasions, coffee is hygroscopic. Which means that like other foods, it is capable of absorbing everything around it. This is what makes it more prone to contamination from moisture or any chemicals. That is why, since Incapto Coffee, we insist that it is very important to properly store the green coffee. Otherwise it will become contaminated and result in a low quality drink. And besides, the grains will not be safe for health. These are some of the contaminating factors If you are dedicated to the coffee industry. It is important that you know in depth what contaminating elements are that put the quality of the cup, the flavor and the consumer's health at risk. So, below, we will name each of them: Mold Incredible as it may seem, mold is a derivative of two fungi called Penicillium and Aspergillus the most common contaminants. And it affects not only green coffee, but also most foods. What produces it? It arises naturally specifically in those foods whose storage has not been appropriate, generally in a place with sufficient humidity. Through several studies on green coffee, it was discovered that in a large part of the producing countries The fungal species that cause mold are natural and frequent contaminants. Just by looking at the grains we can tell if they are infected with mold. Since they change their appearance and because you can smell a very peculiar smell. However, if green coffee is not stored correctly and at the same time exposed to humidity, mold will soon appear. Harming its quality and being quite dangerous for health. Animals According to Stephane Cuchet, co-owner of a company in charge of offering solutions packaging for agricultural industries in Guatemala, called Soluagro, Contamination of green coffee by animals is another common factor when it is stored. Despite the fact that, normally, it is said that the largest animals are the ones that affect the grains when they have physical contact with them. Actually the real culprits are the rodents. The specialist affirms that the warehouse where the coffee will be must be carefully evaluated. Sometimes there are mice on the site that could harm the grains through urine. Green coffee is a sponge, so it is capable of absorbing everything around it, such as undesirable odors. The Oils Those products derived from oil from forklifts, gasoline or diesel (very common in warehouses). If they are absorbed by the grains, they could pose a risk to the consumer. This without overlooking the steam from the vehicles, thus multiplying their danger. Experts believe that if green coffee beans are not stored properly. These could absorb smoke, gas, aroma, considerably affecting the entire product. Chemicals As in the previous case, chemical factors are other very common contaminants. Normally, warehouses also tend to store pesticides and agricultural equipment that, although they do not have direct contact with green coffee, could contaminate them if a protective bar is not used between them. Otherwise it could affect its quality. Another chemical contaminant that you should be very alert about is hydrocarbons, which according to a FAO report, this is produced by jute bags. We know you're wondering: How do these bags contaminate grains? The answer lies in the oils used to soften the jute fibers before spinning. There are some cases in which they have been used contaminated engine oil. Cuchet states that not all natural fibers, in this case jute bags, are food grade, when materials suitable for extensive contact with green coffee or any other product are used. It should be noted that there are some materials and fibers in the bags that are not food grade due to the type of oil that was used to treat them. Oxygen It is perhaps one of the best known. In fact, many studies confirm that once grains come into contact with oxygen, they automatically begin to oxidize. Although it does not put the consumer at risk, it does compromise the quality of the drink and its flavor. Some of these studies reveal that, if green coffee is stored for a long time, its quality could decrease and this is where the well-known 'negative notes' appear (caused by the oxidation of lipids) and a flattening of the cup. In short, poor storage of coffee, either in inadequate packaging or due to direct contact with elements such as hydrocarbons or oils, would end up contaminating green coffee. Therefore, we recommend paying special attention to these types of factors so as not to harm the grains, much less the health of the consumer. Evaluate that the warehouse is free of humidity and clean, remove pesticides, fertilizers, as well as the presence of pests on the site, and you will see how production will be 100% healthy. Source How is green coffee contaminated?

Over time, as coffee consumers, we have discovered new varieties that go beyond the Arabica and Robusta. Well, now the market has become broader and it is easy to find species as exotic as the wush wush coffee. This has gained popularity in recent years, thanks to its interesting properties. But where did it come from? It turns out that this variety comes from Ethiopia, a country credited with the title of 'the birthplace of coffee'. Therefore, the curiosity of drink lovers increases even more. Experts in the field describe wush wush as a strange species, with a unique profile and other qualities that are positioning it as one of the favorites in specialty stores. We know that you want to know about this variety. That is why, through this article, we will answer all your questions, based on the opinion of several experts. How did wush wush coffee come about? Typically, varieties from Ethiopia are named after the region where they were first seen. A case that does not exempt wush wush. This botanical species is native to the wushwush community. Which is written without a space in between, and is located in the southwest of Ethiopia. It is famous for its lands, and also for the production of its incredible teas, whose quality is on par with the coffee grown there. As if that were not enough, it is quite close to other coffee-growing regions such as Sidamo (named after one of the cafes in Incapto) and Jimma. Approximately 30 years ago, wush wush arrived in South America. Since that moment, it has continued to be one of the most sought after varieties, like the Geisha, another very famous Ethiopian species. In which countries can we find it Wush wush coffee reached internationalization, thus reaching distant lands with a tropical climate, such as Latin America. But it has been in Colombia, one of the major coffee-producing countries, where it has become one of the most viewed varieties. The altitude and fertility of the Colombian lands are beneficial characteristics for wush wush. This is because they provide a cup of delicate, fruity and floral notes. Thus meeting the expectations of those who usually consume this type of varieties. Now, there are various stories regarding the arrival of this species. However, there is one in which it is said that the coffee growers got some seeds from the nurseries of Cenicafe. This is a Colombian organization dedicated to coffee research and among those was wush wush originating from its native country: Ethiopia. Apparently, the seeds arrived in Colombia in order to be analyzed or planted in a coffee plantation. What is his appearance like? According to what was explained by Elena Lokteva, green coffee buyer for Colombia and Ecuador in Ally Coffee, wush wush can adapt and change significantly, due to seed origin, nutrition and climate. The expert recommends that, for replanting, cherries are collected only from mature trees, since their tree morphology could change from one moment to the next. Now, it is thought that the wush wush coffee has approximately 20 genotypes and genomic cord, this means that it is not vulnerable to undergoing a mutation. But in what cases can this happen? This will depend on the factors and conditions in which the seeds are sown. As with the rest of the varieties, which do not evolve from certified seeds, it could be another form that will adopt its morphological and genetic structure, from locally grown species through natural mutation. What is a cup of wush wush like? There is a lot of curiosity regarding the cup profiles of this variety. These will always vary depending on the coffee plantation, as incredible as it may seem. Well, each one will have different qualities, where that unique flavor will not go unnoticed, with notes of blueberries, vanilla, maple, lavender and intense. In fact, on some occasions it is possible to perceive spicy notes, unripe strawberries. Simply put, wush wush coffee will almost never taste the same within its varieties. Little by little, it has spread to other countries and has managed to exceed the expectations of many consumers. An example of this has been in New Order Coffee, in Detroit, United States, where it has been included on the menu, within the category of exotic and rare coffees, called 'Rareshare'. The director of the place Patrick Seeney He pointed out that wush wush is the most attractive proposal for the summer season after considering it as something out of this world and that it promises to continue conquering the most demanding palates. But what profile did New Order Coffee's wush wush cup have? It was characterized by its sweetness, which was reminiscent of caramel and watermelon, as well as the strawberry and floral notes, perfect for those who are not very familiar with the tasting. These wonderful qualities were achieved after naturally processing the grains and fermenting them for at least 120 hours before drying on washing beds. These factors are what gave the coffee the caramelized intensity and the desired sweet touch. For the owner and head of Onyx Coffee Lab, In Arkansas, in the United States, Jon Allen describes wush wush coffee as a tropical and excessively sweet drink. Enough to provide notes such as banana, overripe fruit and dates. Possibly, the profile of the cup with wush wush variety does not adapt so quickly to the palate of a very traditional consumer. However, it is the perfect option for those coffee-lovers who are looking to try something different and refreshing. Some claim that new varieties can be a success or a failure, but wush wush has all the right characteristics to become a great favorite in specialty stores. So, if trying wush wush coffee entered your list of preferences, we can only tell you that you will not regret it. Because it is a strange drink, with a unique flavor, capable of exceeding your expectations with the first sip and 100% natural. And this could be one of the most incredible experiences that every lover of a good cup should enjoy at any time. Source “It's like nothing I've ever had before” What is wush wush coffee?

Delighting yourself every day with a delicious coffee is one of the best things that can happen to you. And getting a normal, good or delicious coffee is due to a series of variants. These can be: the origin, the botanical variety, the processing process, to name a few. However, there is a very important factor that we cannot ignore: The size of the grinding, and this will be decisive in influencing the flavor of the drink. Incredible as it may seem, this will largely influence the quality of the drink, since that is where it will be assumed whether natural grains are being used. It is important to note that there are several types of grinding: fine, coarse, medium, among others, intended for specific preparations. This is a somewhat complex topic, but thanks to the advice of the team of experts at Incapto Coffee, you will be able to learn more and clarify doubts about grinding. That is why we invite you to continue reading to learn more about the influence of grinding on the flavor of coffee. What happens if you select the wrong size? Preparation time, roasting level, beans, water temperature, are elements that could affect the flavor of our cup. But there is another factor that we must pay special attention to if we want an exquisite and quality drink: The size of the grind. If we select the right one for our preparation, we can get a balanced, sweet and exquisite drink. But what happens when we select the wrong size? The answer is Will Frith, factory representative of mod bar, who explains that if you use a grind that is too coarse it will result in a drink less concentrated and porous. Since there are few flavor elements, its surface area will be smaller and extraction would be slower. Avoid using the same grind in all preparations The influence of the grind size will also depend on a series of elements, which we will explain below: coffee beans It should be noted that not all coffees are the same. Starting with its botanical variety, origin, processing, among others. Therefore, we advise you that when you buy your beans you configure the grinding, either directly in a super automatic coffee maker like that of Incapto Coffee, or in your grinder.If done incorrectly, it could affect the flavor of the drink, that is, you will achieve unfavorable results.Preparation method The grinding must also be adjusted to the type of preparation that we are going to use at that moment. For example, extra fine grinding (almost powder) is ideal for making an exotic and delicious turkish coffee. While the fine one fits perfectly with the recipe of a conventional espresso coffee.Now, if you have a French press at home, and you want to improve your coffee, we invite you to opt for a coarse grind. In case you didn't know, this device is an immersion preparation method. What does this mean? It means that a longer extraction time is needed, to be more exact about four minutes.As for the preparation time for an espresso, this is shorter, since It ranges between 20 and 30 seconds, and pressure is used to force the water to pass through even the thickest coffee. Therefore, fine grinding is the best option.Roasting dateLike other foods such as milk, meat or bread, coffee should be consumed fresh. That is why, when purchasing your beans, it is essential that you check the date of roast to avoid consuming a rancid product whose flavors will not be the same.If by bad luck your coffee already meets these characteristics, don't worry. Well Alex Choppin, support and coffee specialist at Baratza (a company dedicated to the manufacture of high-quality grain mills) advises you to adjust the grind size. To do this you will have to increase the dose, then make it finer and you will see how the coffee that was old a few minutes ago has partially revived.roasting levelsAs for the degrees of roastsIn addition to influencing the flavors that you are able to extract during preparation, it also affects the speed with which this is done. According to experts, those dark roasts are more soluble because they have spent more time in the heat. Which means that the extraction will be accelerated.In this case, we advise you to opt for a coarse grind when using this type of beans and a finer one when dealing with softer coffees.Tricks for choosing the right sizeAs you may have seen, grinding is one of the many elements that could influence the final result of your coffee. To be more specific on the flavor. Something that, fortunately, can be easily controlled if you are an expert barista.Now, each preparation requires a type of grinding to avoid an unpleasant mixture of flavors in the final drink. Without overlooking that, if different sizes are used, the extraction speed will always be different.So, once again, we reaffirm that grind size does matter.One of the great tricks will not only depend on the equipment you use, but also keeping it in optimal conditions and managing it well. Specialists point out that the mill could be affected if good maintenance and cleaning is not done, which is why the ideal is to replace the burs when necessary.There are also other aspects that we must consider and they are the following:-Make sure you know the ideal grind of the preparation method.-Evaluate whether the coffee you are going to use will fit perfectly.-If you don't know the recipe, try to have it written down and avoid mistakes.-Taste the coffee and write down everything you notice-Adjust the grinding settings (one at a time, so that there is harmony), in case the drink has not been extracted in the desired way.There are many details that you must pay close attention to, as well as learning how to taste coffee or any other drink. It requires a lot of practice, the art of mastering the grind size also requires it.We know that at first it can be complicated and you may feel the need to give up. But when you finally become an expert, you will see that it is a piece of cake and the result of your coffee will be equal to or better than what they serve you in a cafeteria. You just have to find the right grind setting, try, mess around until you finally get it.SourceGrind size: How it improves the flavor of your coffee

In different parts of the world, the way of enjoying coffee is almost always different. This is the case of Mexico, where they do it in an unconventional way, since they usually add a series of species until the result is: pot coffee. This is served in a clay cup, from which its name comes. It is a drink with a lot of history and one that we recommend trying at some point. This drink emerged a few decades ago, thanks to the soldiers who participated in the Mexican Revolution, at the beginning of the 20th century. They took a clay pot and mixed coffee with some spices to keep warm during the long, cold nights on the battlefields. Currently, café de roca continues to be one of the favorite options of Mexicans. Well, how can you not be if this marks a before and after in the history of your country. So, if you want to know more about this drink with personality, we invite you to continue reading and discover if it will be your new goal as a consumer. How is this preparation born? Coffee is not a new product in Mexico, because some coffee plantations have already existed since the end of the 18th century. Currently, occupies ninth position as one of the coffee producing countries worldwide. It is even one of the main importers in the United States. Returning to history, to date it is not known exactly how or when café de roca was born. But legend has it that this took place during the Mexican Revolution, in 1910, as we pointed out a few paragraphs above. There are those who say that the adelitas, who were the women of the revolution, used to prepare coffee for the soldiers. They added spices and some sugar to the drink, with the aim of keeping the militiamen warm and alert at night. It is said that they probably consumed old and rancid coffee, so they made these mixtures to improve its flavor. However, it is something that cannot be confirmed, since there is no information about it. Where does its name come from? It doesn't have many turns. When prepared in a clay pot, they decided to name it this way. It was the perfect utensil, since being made of a material like clay allowed the drink to stay hot for longer. Another quality is that, because it is porous, it gave the coffee that earthy flavor that is very pleasant in the mouth. Pot coffee is 100% Mexican It is a preparation that has a fairly strong historical and cultural load. For Mexicans, café de roca goes beyond a simple drink with caffeine and spices, since they consider it represents family unity, tradition and comfort. For centuries, coffee cultivation has always been present in Mexican culture. According to historical data, the matriarch of each family unit was in charge of supervising the crops, from the moment of planting to the harvest and sale of the grains. A tradition that continues throughout the country, where coffee-growing families carry out production with few resources. This is hard work that pays off, after offering excellent quality coffees. In fact, there are coffee growers who adopt different modalities to stand out from the rest. For example, there are those who roast and then grind the coffee with a stone utensil, which they called matate or corn mill. Then, they consume the coffee in a more traditional way: In a pot. Consumption decreased among the new generations Mexicans are characterized by being regionalist citizens, rooted in their culture. Although typical dishes such as tacos, pozole, enchiladas or mole continue to be favorites, the same does not happen with café de roca. This is because more and more people are leaving traditions aside and leaning towards new things such as varieties (arabica, robusta, liberica, to name a few), the origin and the score within the scale of the Specialty Coffee Association (SCA). These aspects show the arrival of the third wave. According to Jorge Rodríguez Reyna, Mexican chef, researcher, and coffee roaster says this is quite valid. Since it reflects that consumers have a greater interest in everything related to the coffee world. But still, consider that this would be much better if you balance this with traditions. Some cafes have stopped serving café de roca with the same frequency as years ago. The idea is to try to preserve this preparation, and be able to share it with future generations. Even coffee consumption among young Mexicans has decreased considerably as they have opted for drinks with high levels of sugar that are unhealthy at the end of the day. Many of these kids take a dim view of café de roca, labeling it as old and not at all provocative. But what they don't know is that it is a preparation with good gastronomic value. How do you prepare pot coffee? According to Jorge Rodríguez Reyna, assures that there is no specific recipe for how to prepare it. As it is a traditional drink, each family gives it their personal touch, which generally varies depending on the region. The also co-founder of MUMO, a research platform where Mexico's cultural heritage is studied and promoted, highlights that grandmothers usually have their own pot coffee preparations, which they subsequently transmit to the next generation along with other recipes. Although all the preparations are different, many agree on adding cinnamon, cloves, unrefined sugar cane (piloncillo) and the star ingredient, coffee. While in the south of the country, they usually add lemon or orange peel, and anise, which gives a very peculiar touch to the drink. Now, the traditional way of doing it is to boil water with a cinnamon stick and other spices before putting in the coffee. But there are recipes in which the steps are different. For example, in the city of Veracruz, they proceed to wrap the sugar, ground coffee and spices in a cloth, and then immerse it in boiling water until the drink is extracted as if it were tea. At the end of the preparation, the citrus peels are added. When the drink is ready, let it rest for a few minutes before putting it in the pot. Just because something is traditional, doesn't mean it should be consumed or served in any special way. What really matters is delighting and enjoying the qualities of our cups, in this case, pot coffee. So, if your next vacation is destined for Mexico, do not hesitate for a second to try this wonderful drink, connect 100% with its culture and traditions, we can assure you that it will be one of the best things you will do during your visit. Source What is pot coffee?

The coffee industry is quite broad. Proof of this is that there are around 120 varieties of coffee and that most consumers of this exquisite drink do not know. Since they are only familiar with the Arabica and Robusta varieties. However, today we want to talk about Liberica coffee, which is making its way commercially and delighting more than one demanding palate. This variety, which is grown in Southeast Asia. Currently, it is the main species of the coffea genus most common in countries such as Malaysia, Indonesia and the Philippines. Since, in it they have discovered an interesting agronomic potential. If you are a producer, barista, roaster or consumer, and to date you have never heard of Liberica coffee. Don't worry, you are in the right place. Well, in this article we will take care of offering you all the necessary information about this species, from its origins and what is making it so popular. Learn about the origins of Liberica The first thing you should know is that Liberica coffee comes from West Africa, specifically Liberia. place of humid and semi-arid lands. Although its roots are on that side of the planet, it is currently harvested and consumed in Southwest Asia. As we highlighted above, in countries like Malaysia, Indonesia and the Philippines. In the latter, Liberica represents 70% of all the coffee grown there.Pacita Juan, member of the Steering Committee of the Forest and Farm Facility of the Food and Agriculture Organization of the United Nations. He explained that the trajectory of Liberica coffee went from its place of origin to Ethiopia, from where it left for the Middle East, until finally spreading throughout Southeast Asia.It also details that European settlers (French, Dutch and Spanish) after arriving and settling in Southeast Asia, brought some Liberica plants. Something that completely changed the way coffee is consumed throughout this region.Although many producers decided to switch to Robusta, at that time there was interest among Filipino coffee growers to plant Liberica coffea. But what motivated them? It turns out that this species is resistant to rust (a fungus that causes a disease in most coffee plants) and at the same time, it is much easier to grow at high and low temperatures than Arabica. Another point in its favor is that pests cannot easily penetrate the Liberica cherries, since they are quite firm.The spread of this species from the Philippines to other Southeast Asian countries was not complicated at all. Because, it's only a boat ride away. Well, coffee and spices are the only ones that can move from one place to another without the need to use large boats.Unknown facts about Liberica coffee Currently, Liberica is growing wild throughout tropical Africa, as noted Gonzalo Hernandez manager and owner of Diverse coffee, a 'coffee garden', where approximately 700 botanical varieties of coffee trees are planted. At the same time, it expresses that it is a very resistant plant.This species is capable of producing cherries even five years after being planted. The bushes are quite tall, as they are capable of reaching 17 meters, something that could make harvesting the fruits a little difficult.Something that differentiates Coffea Liberica from Arabica and Robusta is that its leaves and cherries are larger. An interesting fact regarding its leaves is that they can grow up to 30 centimeters wide, while cherries are twice the size than the rest when they reach maturity.How is its flavor? As for pulp and parchment, in Liberica it is approximately 60:40, in the case of Arabica and Robusta it is 40:60. This could affect the drying of cherries of that species, as well as the flavor. The reasons for this are that this variety has a lot of pulp and is fermented when dried naturally, therefore, it provides a drink with fruity notes. Normally, the taste of Liberica coffee has to be compared with the jackfruit (a fruit similar to mango, with an acidic and quite sweet flavor) and is currently used as a meat substitute, especially in Southeast Asia. According to what was detailed by Hernández. When this variety is processed naturally, it is able to produce these subtle jackfruit notes, which is quite pleasant to the palate. Regarding grains processed at a beneficiary system When washed, citrus and floral flavors are perceived, and even on some occasions more traditional notes such as chocolate. A cup of Liberica also provides a prolonged sensation on the palate and a balanced sweetness. In fact, they consider it much sweeter than Arabica itself. The reason for this is that their cherries are more porous which allows the grains to absorb more sugars from the mucilage. Liberica coffee today In the past, Liberica coffee was not so popular within the coffee industry worldwide, so it was only used for commercial reference instant coffee. In fact, coffee growers used to mix this variety with Robusta, because there were no buyers interested in it. Generally, they sell this mixture to soluble coffee producers like Nestle or those who basically consume Robusta.According to what Pacita Jesús revealed, the efforts made at the beginning of the 21st century helped popularize Liberica in the Philippines.Now, importing the Arabica variety can be somewhat expensive for coffee growers in some parts of Southeast Asia (Malaysia and the Philippines). While Liberica is more profitable for them, because it is grown locally and is always available.Elsewhere, this species has also been used traditionally for blends, with the aim of offering a more persistent finish.There may still be a long way to go regarding the inclusion of Liberica coffea, but the good news is that the perception regarding this species has been changing. Since, it has already begun to be taken into account for some events. As we detailed at the beginning, the world of coffee is quite broad and as faithful followers of this popular drink, experimenting with this and other species could be one of the most rewarding experiences. We only advise you to opt for freshly ground grain, in order to enjoy its properties to the fullest.SourceWhat is Coffea Liberica?

We all have different preferences when consuming coffee. There are those who crave a frothy, milky cup, others opt for something sweet like chocolate or simply an espresso. But what we agree on (most of us) is adding sugar in coffee or sweeteners, a practice that has been done for centuries and is still more valid than ever. This habit, which has not conquered third wave coffee lovers, is far from disappearing in the near future. According to a survey carried out, it was discovered that 50% of the US population, continue sweetening your drink. We know what you're wondering: Is it really good to add sugar to coffee? Where does this come from? Or why is it so common? All these and other questions will be answered throughout this article, so we invite you to continue reading and discover more about it. Origins of sugar in coffee Believe it or not, the relationship between sugar and coffee is almost 500 years old. Therefore, it is not at all new to mix them. In 16th century Europe, sugar and coffee were considered great luxuries. This was because the latter had recently arrived in these lands and only the wealthy classes of the time could enjoy that drink. The beans at that time were of low quality, so their taste was not entirely pleasant. That's why some sugar was added to soften the bitter and intense flavor of the cup. Fortunately, sugary and caffeinated beverages such as tea and coffee became cheaper and more accessible with the passage of time. In fact, it was possible to know thanks to an NPR article, that consuming coffee with a touch of sugar was a luxury that was available to anyone during the 16th century. It was even the favorite option of workers from all unions, since it provided a good dose of energy, with which they endured their long days. A relationship that went beyond Until the 18th century, mixing sugar and coffee were quite popular. Well, that same year the first large-scale coffee roaster came out. Something that probably gave roasters more limited control over roasting.Although at that time, roasting was mechanical, it is possible that sugar continued to be added to soften the intense flavors, a result of imprecision.Instant coffee became popular in the 20th century, what no one knows is that there is a possibility that they were produced with inexpensive beans, generally from the Robusta variety. They did encourage consumers to add sugar.Experts on the subject point out that sugar is capable of suppressing the acidity and bitterness of the grains, since, after balancing their acids, other flavors can be detected in the cup.How does it work with specialty coffee? Sugar in coffee may be a habit that remains in force. However, the world of specialty has remained outside of this. Many drinkers of specialty coffee They choose to consume their drink without milk and of course, without sugar. The reason for this is that most people think that both sugar and milk, they overshadow the true flavors of the coffee. That is, the subtle, delicate or complex notes typical of the drink. On the other hand, there are those who claim that sugar and coffee largely depend on the drink, the occasion and the mood. Some experts agree that milk drinks taste much better with sugar, since this is what gives it a special touch and makes it more attractive to the palate. There is also the group that supports, in which honey and flavored syrups, They are an excellent alternative, because they are considered healthier than sugar itself. Diego Rosas Costa Rican Coffees, reveals that when he wants to hide a bad taste in coffee, he decides to add milk. While if a consumer wants to add sugar to the coffee he prepared, he assures that he would not judge him, since the intention is to enjoy the drink. So is sugar bad for coffee? Adding sugar to coffee may shock a good part of consumers. This is because its production is a process that can take months and even years, especially specialty beans, which is quite arduous work. To explain it better, in the world of specialty, every step taken is based on offering the best coffee flavors, well, each one is unique. These are influenced by the variety (arabica) the use of fertilizers, the soil where the harvest was made, height, shade, to name a few factors. Subsequently, the roaster is the one who will be in charge of selecting a profile of roast, whoever considers that will highlight the qualities of the coffee. Finally, the barista is the one who will find the right recipe to surprise the consumer. How will you see a fairly extensive and complicated process, which could be ruined by the simple fact of adding some sugar. As we detailed above, this would overshadow some notes, changing the balance of flavor and resulting in a sweeter coffee. For a barista, a coffee will always be perfect, until sugar is added. They consider that the cup would not be the same. But in the eyes of the consumer, the story will be different. In short, the way you consume coffee will always depend on each person's tastes. For example, if you are a barista you will not be able to prohibit sugar lovers from adding a little to their cup. Although, you can kindly suggest trying the drink without this ingredient, to see if they decide to add sweeteners or if they end up thanking you for the gesture and drinking it alone. The goal is to enjoy a good coffee, as long as it is freshly ground and whole grain. In this way we are contributing to the care of the Planet, supporting coffee-growing families and enjoying a quality drink. Source Sugar in coffee: Exploring an ancient habit

Before our coffees reach the hands of consumers, we always subject the beans to quality control. That is, we base ourselves on the protocols established by the Specialty Coffee Association (SCA)In short, we do the coffee tasting in two key moments, as we explain in the article ‘How do we rate products Incapto Coffee'.The first consists of receiving the beans from a harvest or selecting the new coffee from our catalog. While the second step is based on roasting the coffee every week and evaluating it.So far so good, but have you started thinking about what a coffee made in a super automatic coffee maker. Better said, in the machine Incapto Coffee. Learn to determine flavor profiles, through a simple, practical tasting, with which you can travel through the different countries of the tropics, without leaving home.This is a unique experience that you should experience and that we will help you fulfill. Therefore, we invite you to continue reading, since, on this occasion, we will teach you how to determine the flavor profiles of the coffees that are part of our pack worldwide.Coffee beans will always be the best option There is one point that we want to make clear, before getting into the matter, and that is that coffee goes beyond being black and bitter. Since, it has a series of properties that we can only enjoy when we decide on grains.So, if you are one of those who left capsules in the past and replaced them with coffee beans (freshly ground and specialty) you will have noticed that you entered an immense world of real sensory experiences. Yes we make similarity with the world of wine, you will discover that each option is completely different. For example, white, red or rosé wine are very different. And this will also depend on the botanical variety and the production process, which will determine one flavor or another.Exactly the same thing happens with coffee. Depending on the country, the farm, the species, the botanical variety, benefiting process, roast, how long you prepare it or many other factors, the coffee will always have different flavors and qualities from each other.Coffee classification Now, to make a coffee tasting no errors. We must keep in mind that the classification of the different types is divided into three large blocks. Here the altitude, the flavor profiles, and of course, your score will depend. Flat coffees with basic flavors In this type of coffee, roasted notes and dried fruits such as peanuts or walnuts predominate. That is, the more traditional flavors and aromas. These coffees are typically grown at low altitudes and will score between 80 and 84 points on the SCA scale. From the catalog of Incapto, those within this block would be any of the three Blends or the coffee Brazil Minas Gerais Fazendas. Coffees in which sweet nuances predominate They are those that when trying them we perceive caramel nuances, with a chocolate, brown sugar, vanilla, cinnamon flavor. Let's say that these Arabica coffees are those that are grown between 1200-1500 meters high and your score can be between 84 and 87 points. In Incapto Coffee, the coffees that have these characteristics are Guatemala Quetzaltenango, Colombia Risaralda El Vergel, Peru Cajamarca Jaen or Mexico Chiapas by Ethihub. Coffees with more enzymatic notes They are characterized by having a greater presence of nuances from the flower and fruit family. These aromatic compounds are the most volatile and are most appreciated when the coffee is hot and medium roasted. As the drink cools, these are the first olfactory compounds that disappear. Normally, these coffees are grown at more than 1500 meters above sea level and their score is higher than 87 points. If this type of coffee is your preference, in Incapto Coffee, we offer several with these qualities and they are the Rwanda Koakaka flees, Ethiopia Sidamo Nansebo, Honduras Marcala Magnolia or Sumatra Gayo Atu Lintang. We teach you how to taste The moment you have been waiting for has arrived: do a coffee tasting at home, prepared in the super-automatic coffee maker. Incapto Coffee. In case you have another model of machine of this style, don't worry. Since, the important thing here is to follow the steps and use freshly ground coffee beans.So that you can do a small coffee tasting at home with your friends or family, we have created the pack worldwide. This way you will have a wonderful experience, with which you will be able to travel to 10 coffee-producing countries on three different continents. Without having to take a plane.That said, we start with the mini tasting.First, Fill the water tank and use the coffee measuring spoon to vary. This will allow you to use the beans needed for one cup. If you have any pimples left, stay calm, as this will have very little effect on the final result.It should be noted that you have many ways to do a coffee tasting. For example, if you want to perceive the true nuances of coffee, avoid adding any sweetener and milk. There will be time for you to drink it however you like, but while you are making the face, try not to mix it. From there, we recommend starting with a basic coffee, such as the one from Brasil Minas Gerais Fazendas, and then leaning towards the enzyme grains, such as Rwanda and Ethiopia.The objective in these first tastings is simply to test our palate and experience what differences we find between one coffee or another. The idea is to enjoy the experience of trying coffees from different countries and begin to get to know our tastes better. But now the question is, do you prefer complex cups or those with chocolatey notes? Let's say that, if you like an espresso after eating, you can opt for a coffee from the central group, or if you prepare it in a filter, the enzymatic beans may work wonderfully. However, this will always depend on your preferences.Doing a coffee tasting is no longer just for experts in the area. As you will see, the trick is only to know how to differentiate the flavor profiles and of course, the classification of the beans. This will allow you to have a more precise vision. So, if you want to practice and perfect yourself in this wonderful practice, we invite you to try our pack worldwide, with which you will taste coffees from all over the world and which you can find in the website of Incapto Coffee. You only live once, so don't hesitate to take the risk and live an incredible experience without leaving home.