This is Beatriz Mesas, Q Arabica Grader in charge of Quality Control Incapto

In an industry as competitive and led by men as the coffee industry. It has already been conquered by the intelligence, perseverance and thirst for entrepreneurship of many women, who are betting heavily on coffee production. Qualities it has Beatriz Mesas, the Q Grader Arabica in charge of quality control of Incapto Coffee. Who came to our ranks to promote top-notch and unencapsulated products.

Our coffee expert comes from an entrepreneurial and fighting family. He will tell us details related to that special connection he has not only with coffee. But with the entire team behind the production, from coffee growers to customers.

As if that were not enough, our Q Grader Arabica also reveals fascinating data about the cultivation of Arabica coffees in this interview. Incapto Coffee. From how to identify a good cup, and of course, clearing up doubts about what varieties of beans we should consider.

Where does your passion for coffee come from?

Well, in the beginning, more than a passion for coffee, it was a passion for entrepreneurship and learning within the family business. My parents have always been my example. They are from a small town in Granada. They began their career without resources in France picking strawberries, and their entrepreneurial and fighting spirit brought them to Catalonia where they bought a bar-restaurant. And over the years and with a lot of effort they continued to undertake and set up various companies. One of them was to buy a brand to sell coffee to the horeca sector. And from here my passion for coffee began.

Could you tell us what that first contact with coffee was like?

In 2010, I was studying in Barcelona. and At my university there was a cooperation program called SUD for volunteering in Central America. I signed up and asked that my project be related to coffee. So they assigned me to a cooperative in Guatemala where they worked with small coffee-growing villages. On that trip I still didn't know anything about coffee, only that it was black and bitter. It was the first time that I saw coffee plantations, that I was able to be with small coffee growers and that they taught me how to cup coffee. The truth is that I still say that it was one of the best experiences of my life.

Do you have any academic training related to the coffee world?

I have always really liked learning and I could say that every year I have taken a course related to coffee. Upon returning from Guatemala and having been in contact with the coffee at origin. andIt wasn't enough for me to just sell coffee, I wanted to know more and control the product from the origin. I discussed it with the family and since they are all “motivated” like me, we got to work.

I started doing all the courses IE Cafe: “Green Coffee Analysis”, “Barista, Latte Art” and “Roasting Technology”. From there I have not stopped training. Every year we do recycling courses with Felix Galan from Coffee Cooking Studio. Felix certified me for SCA (Specialty Coffee Association) in “Intermediate Barista” and “Brewing”. And I have the certificate of “Q grader Arabica Taster” by the CQI (Coffee Quality Institute) already renovated.

Why coffee and not another product like wine?

Well, surely because life has taken us there. My family chose coffee and the truth is that it is an infinite world of knowledge. and With what I like to learn, I see no end to it. Besides, the good and bad thing about coffee is that it is cooked three times.

The first in the plant, the second in the toaster and the third when preparing it. You have to form a team with the entire chain to be able to have a good coffee. And in my case, I love human relationships, so having to deal with the origin and who prepares it seems fascinating to me.

How would you describe your connection with coffee?

It's what gives meaning to my life. The way I add value by applying everything I have learned about coffee is by selecting coffees with soul. valuing the effort in the field. My purpose is to make it possible to revert part of the benefits to those who actually work the land.

If we were aware of the entire process from when the coffee seed is planted until we can have a cup, we would care more about knowing what we are drinking, we would give it the value it really has. Last year in Costa Rica we had an idea with Minor Alfaro, creator of the Vandola. That with a little luck we will soon carry it out.

It is about creating a project in which the coffee consumer during a week in Costa Rica will go through the entire process of harvesting, selection, roasting and preparation. At the end of the week you can have your own cup of coffee and you can put a price on your work.

In this way we would like you, apart from enjoying a cup of coffee at home every day, to give value to the entire process. Knowing that for us €0.05 more per cup means that our effort is worthily rewarded in the field.

What do you think is the key to success within this union?

I don't know the key to the guild's success. It all depends on what each person understands by success. What I can say is that in the world of coffee everything depends and evolves. That is why there are many myths that are later proven to be false. Or that's why it seems like everyone knows a lot about coffee and if you dig deeper, we all still have a lot to learn.

By that I mean that for me the most important thing in the world of coffee is constantly wanting to learn, you never know enough. And for me personally, what works very well for me is being very curious and asking a lot of questions. Furthermore, you have to experience everything for yourself, it is not enough if you have read it or been told it by an expert.

How could we differentiate a good coffee from a lower quality one?

The first thing is to have as much information as possible about that coffee. what variedandbotanical truth is, in which country it has been grown, in which region, cultivation height, processing method, degree of roasting, roasting date, etc. The most important thing is to buy it in grain. Although once toasted the defects are not so different, you will be able to see some if it is not ground. And then, when you already have all the information possible, you have to taste, try. That's the way to differentiate a good coffee from a poor quality one.

What do you recommend: bean or capsule coffee?

Always fresh coffee beans. Knowing the date on which it was roasted.

Clear us of doubts: Arabica or Robusta? Which one do you stay with?

Well, as I told you before, it depends. As a general rule always Arabic. I personally only consume 100% arabica coffee at home. But a good robusta can be better than an arabica of very poor quality and with many defective beans. Also, I know that specialty robusta coffees are appearing, but I haven't had the pleasure of trying any yet.

For those of us who are not experts, in which countries are the main coffee crops grown?

Coffee is grown in the Tropics for climatological reasons. The four countries with the highest production are Brazil, Vietnam, Colombia and Indonesia.

In which countries are the coffee plantations you work with located? Incapto Coffee?

For Incapto We have created a selection of 12 varieties of coffee. We wanted to have representation from all the continents where coffee is produced to be able to travel with the senses from home. That is why we can find African coffees from Rwanda, Burundi or Ethiopia. We have coffee from Sumatra, Indonesia or Colombia, Brazil, Peru, Mexico, Guatemala and Honduras.

For you, what qualities should a good cup of coffee have?

Well, it depends on the time of day I take it or what mood I'm in. I usually like my coffee to have acidity. Once a coffee grower from Puerto Rico told me that the acidity of coffee in English is called Brightness. That it's about putting coffee in your mouth and having it surprise you. That is to say, the acidity of the coffee is its personality. If a coffee has no personality it will be a simple, flat coffee. What I do know is what it doesn't have to have for me to like it. It is excessive bitterness, which is normally due to using robusta beans or because the degree of roasting be very high. I don't like the rancid taste either. Because the coffee is old or if the machinery in which the coffee is prepared is dirty.

What makes the products stand out? Incapto Competitive coffee?

Well, it depends on what products you compare them with. The concept of Incapto It is clear: “the coffee that does not allow itself to be encapsulated.” From there, what differentiates it from capsules is that it has a much better aroma and flavor. It does not contaminate the environment with each cup of coffee and the kg of coffee is more economical.

Furthermore, to select the coffees we have taken two things into account. The first, the quality of the coffee. We wanted everyone to have scores above 80 SCA points. That is to say that it was specialty coffee and the second that they had the maximum traceability possible. With all the necessary information about where the product has passed. Before reaching your destination, which in this case would be Spain. There is only one type of coffee in our portfolio with less than 80 points. The reason is because we know that there are many people who are used to very bitter coffees. They take it with one or two packets of sugar. We believe that to get them interested in quality coffee, we first have to offer something similar to what they are used to.

What is your favorite product? Incapto Coffee?

It also depends on the time of day and whether I prefer it in filter or espresso. As an aside, I also have to say that I am a person who loves variety so I don't have any favorites. I like them all and I love to change. Monotony bores me.

Do you consider that Incapto Coffee benefits sustainability in Spain?

Yes thanks to Incapto We managed to reduce the consumption of capsules and their waste, I have to say that obviously yes. Incapto benefits sustainability on the Planet. We are aware that we also pollute with our activity, bringing coffee from the countries of origin. But if we start from the basis that we are all going to continue consuming coffee unless it is in the most responsible way possible.

Why did you decide to join the movement? Incapto as Quality Manager?

When Francesc, Quim and Xavi came to tell me about the project it was as if they were reading my mind. It fit me instantly. We have all had a relationship with capsules, either by being consumers or in my case by selling them. They are so practical, so comfortable and have been established in such a way in our lives. That we had them as a wonderful invention that makes our busy lives easier.

Until you stop to think and realize that it is nonsense. To drink a coffee you are using 4 grams of coffee and between 2 and 3 grams of packaging material. And the recycling percentage of the capsules is very low. Not to mention that by taking something so everyday we are generating completely unnecessary waste. But we all understand that they are very convenient, so we had to find a real alternative to coffee in capsules.

That's where the idea comes from Incapto, find and democratize a super-automatic machine. So that anyone at home can have a good coffee bean in a comfortable and simple way. Same as with capsule machines but much better and without unnecessary waste. So how could I not want to be part of the movement? Incapto.

Without a doubt, we had a great interview with our Arabica Q Grader, Beatriz Mesas. Who, like the rest of the team Incapto Coffee fulfills the task of selecting a quality product with enthusiasm and professionalism. So that it can later reach every corner of Spain, as if that were not enough, it complies with the brand's philosophy of saying No! to capsule coffee.

Remember that if you want any of our products, do not hesitate to visit our catalog on the website https://incapto.com/.