Blog

Training is a super important part in the coffee world. Let's say that there is a lot of science in any of the phases, both in the cultivation field, during roasting and obviously also when preparing a cup. Topics that will be explained to us in detail Felix Donosti, lover of coffee is the founder of Coffee Cooking Studio, which has served as a school for high-performance baristas and intermediate brewing for the Specialty Coffee Association (SCA). Among this group of professionals is our expert, the Q-grader and professional taster, Beatriz Mesas. As if that were not enough, Félix Donosti had the opportunity to prepare the Spanish champion in the barista championship organized by World Coffee Events. An event that included collaboration with SCA Spain in 2016 and the runner-up in the 2018 edition. We invite you to learn more about the career of one of the most prominent trainers in the coffee industry in Spain, you cannot miss this interview. How long have you been involved in the world of coffee? Tell us a little about yourself and your career "My career has two paths. First, at the age of 18 in 1988 when I started working in hospitality, specifically in a bar where we sold a lot of coffee and the truth is it's something that doesn't catch your attention. Because for us to make coffee we had to press a little button. Then life evolved and I started working on other things until, by coincidence, I landed at a coffee company. There I landed with a coffee project to start working on quality, since that was what they were looking for. I started working in this company in 2003, from there I began to train. And I have been working with coffee for 32 years, directly or indirectly. At first it had nothing to do with the evolution that the sector is currently having.” Could you explain to us how you have seen this evolution of coffee? “The evolution is very interesting, because normally in almost all products, branches, there are two types of businesses: those that work with volume and those that seek other types of experiences. I relate the evolution of coffee to hospitality, for example, one day you go to a bar where you get sandwiches, mixed dishes and after a while you come across something completely different like haute cuisine. I started by making black, hot and bitter coffee. Now I'm selling sensory experiences. Nowadays it is totally different. “What we want is for the customer to seek experience to develop their senses through coffee.” If we talk a little about numbers in this evolution of coffee, could you tell us how many establishments have gone from offering black and bitter coffee to one of better quality, to specialty coffee? “In fact, this evolution comes from an international association, at the end of the 90's, that is, it is not very old. The specialty coffee association of Europe and America have recently (three or four years) merged to create a single organization. The evolution began in 1998. In Spain we could say that there were two or three micro-toasters (in charge of seeking quality, closely monitoring every detail). Then there were the conventional roasters who worked on coffees with higher profiles (they are based on seeking a good consistency and balance of the drink). We always have the debate of Arabica and Robusta. This does not mean that Robusta is very bad and Arabica is very good, everything is linked to the quality of the product. The fact that it is Arabica often leads us to the confusion that it is a high quality coffee, and it does not have to be that way. Within the Arabicas, there are different qualities. As for specialty coffee, the evolution that exists, in 1998 Spain with two or three micro-roasters and perhaps half a dozen points of sale throughout the country. But in 2015, we had almost 50 micro-roasters and about 200 points of sale. Now in Spain we must be in 500 and 600 points of sale, and thousands of micro-toasters. You may think that there are many micro-roasters for so few customers.. RIn fact, the evolution seems to be very fast or slower in the rest of the countries. But yes, I think there really is an evolution and I think that the situation we are experiencing now is going to be a very interesting turning point because people have to give another look to their businesses. At the moment we are changing volume for other types of businesses, in which we have to bill the same. So many people are starting to opt for higher quality coffees. I talk about coffee because it is our sector, but people are starting to become interested in other types of products, ways of working and evolving in the business. We have to maintain business and we have to do it no matter what. When you open the door of your business and it fills up, you are not curious about anything, but if the opposite is the case, you have to evolve and adapt to the market. With what is happening there is going to be a very important boom in terms of quality or specialty coffee.” For you, what is specialty coffee? “It's very interesting because many people think that specialty coffee, is that you have a product that you have paid dearly for, and that with that we have already met all the objectives. Specialty coffee goes through a process that goes from when it is green coffee until it reaches the cup. Why green? Because a specialty coffee cannot have defects. There are two types of defects in coffee, just as you can find an apple that has that black spot. The same goes for coffee. There are several types of defects, these will be classified by two important categories: The primary ones, which are those that affect the flavor. The secondary ones may be in greater or lesser quantities, but they simply do not affect the flavor. If a coffee has primary defects, it is automatically no longer specialty. Then we have to comply with what the roast (the first preparation we do with coffee) also complies with some protocols so that these beans are specialty. If you give me a top-notch product and I burn it during roasting, it is no longer a specialty product. But imagine that the roaster does a perfect job and the coffee arrives in optimal conditions, and I have to make an espresso or filter. But if the processes are not applied well and I make a drink that is not of quality either. Therefore, for a coffee to be a specialty, the entire process begins from the moment it comes out of the seed, because the farmer invests a lot of time, money, and effort, so that all that traceability is lost along the way. The important thing is that when it reaches the cup it is with the same quality with which it left the farm. If not, you can consider that you have a better quality coffee than average, but it would not be a specialty one from my point of view. It is not just about buying a quality product, it is very important in traceability that we have all the possible information: Where and when it was grown, what the process is, how it reached us. The more information we have, the more personalized this product is. As long as we have a lot of information in the bag, the product will surely have better quality. Specialty coffee just needs to be a good product. There are even many people who use the expression 'I have specialty coffee' and saying so doesn't make it so." How can we know if the coffee we are buying is specialty or at least how can we know the quality of the coffee we are buying? “It's not very difficult but it's not very easy either. The first thing we have to do is prepare ourselves in terms of training. Have knowledge of almost all the processes involved in coffee. For example, the person who is in charge of preparing the coffees is the barista, the person who is in charge of roasting it was formerly known as the master roaster, who is specialized in his field. Communication throughout the chain is very important because, as a barista, I do not have to know about roasting, it is not necessary to be an expert roaster. But it is true that I must have very good communication with my roaster to be able to say what is in my coffee, what I don't like or what doesn't work so that he can provide a solution. Talk to your green coffee supplier. Another example is that we don't have to be experts in water, but it is very important in coffee. We have to work with a company that advises us on how water can be treated, what type we have, which is the most interesting. We have to work throughout the chain and specialize in something specific. For example, I am a barista preparer, I specialize in that area and I roast coffee, however, I am not a roaster. When I need something from the roasting process, I get in touch with people who do it every day, who will know much more than me, who does it occasionally.” Why do you think there are coffees that can cost around €10 per kg and others that can cost more than €50 per kg? “Price is important, but it is not everything. There are coffees that are very expensive. In fact, I have seen some that are on the market for around €30 and so on. I think that at €10 they would be in the price range, but the problem they have is that perhaps it does not cover the quality. The consumer often understands that price is quality. That is, if it is expensive it is good. What is the easiest? That they are prepared with very basic things that have a direct relationship with the person from whom you are buying the coffee and can provide you with information. A series of data that can be based on to have a reference, whether the product you are consuming is of quality or not. Not empty words, because it is very easy to say I spend on Arabica or Robusta. It must give us a series of information that is really useful. In the end, coffee is a gastronomic product and they have to give us information related to this.” Do you think it is enough to buy a good coffee to have a good coffee? What else is important? "It is important to buy a good coffee, that we know is of quality. The best barrier to enhance the quality of whatever it is, is that the consumer is demanding. At the moment in which the consumer relaxes and pays a lot of attention to the image or what is being offered to us. To the one who offers that service or product, it gives the possibility of lowering any barrier, the issue of quality. If the client is demanding, we are going to raise the quality range, that is, it is not about paying because it is cute. It is about pay because it is good.” Let's talk a little about you. What pushed you to take the leap and start your personal project at Coffee Cooking Studio? "Well, I really started in the world of coffee one hundred percent in 2003. I remember perfectly that it was September 5. I started with a project for a medium-large company, in which we were going to work a little on improving quality at the point of sale. It was when the boom in coffee quality began a little, we were going to improve the product, develop new ones. Time was passing, a small problem occurred in the company, and we moved from the quality department to the commercial area. I spent two years in the commercial department, until I said that that was not for me, I did not want to be selling coffee and we recovered the quality project a little. Then came the 2009 crisis, where the quality departments were reconverted in almost all companies. The trainers, among others, were transformed into commercial departments. It was for so long that I came to the conclusion that it was not the job I wanted to do. In 2013 when I became a trainer, I spoke to my company and told them that I had an expiration date: I will be here until the moment we are here. But the time will come when I took my path, I am going to start setting up my company. We started this in 2017, with a small center in Lleida, with all the necessary materials, we were missing things to implement. From this, we began to grow, have clients, to improve all the materials, to include new things, we have opened a Bilbao center, two more in Valencia and we have a lot of collaborations until this situation has arrived that we are a little waiting for what will happen, with many projects started. We have a lot of demand because people need to improve quality or be curious about developing other types of things, but well, with great enthusiasm and we think we are optimistic about it. Tell us what your experience was like as coach of Pablo Caballero, the champion of the SCA Spain Barista championship in 2016 “It was very cool. I was in the championships, in the organization, the coordination. I started in the championships as a technical judge, I always started from the bottom. Then I moved on to sensory and I saw that what I really liked was not being a judge, nor evaluating baristas but preparing them to compete. A project started in a very silly way, I was as a judge, I took the courses in Madrid for the 2015 championships. In the place where we were preparing, the owner of that company told me 'I would like you to prepare one of our baristas to compete next year. Make us a budget’ we start training a year in advance. At first, what I wanted was to develop it, make a little bit of a name, have a cool project, the truth is, a lot of enthusiasm and very little money. In the end, every Saturday, I got up at 5 in the morning, left at 7:00 am and arrived in Madrid at 10:00 am. We trained all day, I returned at 8:30 pm and arrived home at 11:30 pm every Saturday. It was the way we had to start doing that project, it was a super long road but very attractive from the point of view of learning every day. In fact, we were learning a lot about coffee, and a little less about competitions. We learned from the competitions as we began to compete, not only do you have to study about coffee but also how the industry works. In this case we start with a more or less normal coffee. That is to say, in the competition there were some that had cost fifty times more than ours. The one we had, the kilo in green, was 10 euros and the one from other participants cost 800 euros at auction. As an experience it is good because it teaches you many things, and the truth is it was a quite interesting path, because both the barista who prepared it and I were new to competition. We complemented each other quite well, we made a good team and we even won this Spanish championship. We hadn't asked the sponsor at that time for a lot of money, but maybe he didn't expect us to win. In fact, when we won he told us that the World Cup was too big for him, this doesn't suit me and we had to create a GoFundMe to raise money. We reach up to 6 thousand euros, nothing more. But just where we stayed it cost us 4 thousand euros. We had to put money for the trip, accommodation, we rented a place to train. We had many problems in terms of bringing the coffee, because we bought it directly in Ethiopia, a 40 kilo micro lot that arrived two days before flying. We roasted and practically didn't have time to try it until we arrived in Dublin. We were a small team unlike other competitors. For 2018 we present another barista, with great enthusiasm. He was a kid that no matter what you told him, he would immediately change his chip. We trained for 12 days and were runners-up in Spain. If you had to give any advice or recommendation for someone who wants to compete in the next championship, what would it be? “Above all, you have to really want to, you know that it is not easy, that it is super hard. In the case of the boy we trained for 12 days, he then, at home on his own outside of his work hours, like me, practiced. This was less hard for me, because here my work was already one hundred percent. However, when I prepared the champion of Spain in 2016 I had my job and I did this on the side. I recommend that they have a lot of capacity for sacrifice, that they know that in a championship, winning, everyone wins, but only one can remain first. Those who don't win always get very angry. But in reality, everyone is a winner, because they learn a lot of things and develop new skills. For example, they will be able to prepare up to four espressos at a more professional level in a few seconds, as well as other drinks. Recently a 50-year-old guy called me and said to me, Félix, I want to participate, what do we have to do, I told him to sweat a lot of ink (laughing). I want the baristas to have a good time.” Well, I know it may seem like a very basic question, but what does barista mean? “Barista is really the person specialized in preparing coffee-based drinks. Be it espresso, filter and even latte art. But the fact that you know how to make a drawing on a latte does not make you a good barista, because the presentation is as important as that drink being spectacular and when I see it I say: Wow! And when you try it say wow again. You have to have knowledge of roasting, tasting and of course preparation, and communicate with all the people who participate in it to be able to improve the drinks. It is important that a barista is the one who organizes your entire drink menu and improves that entire experience on a daily basis.” How many people have already passed through one of the Coffee Cooking Studio centers to at least begin to have the notion of being a barista? “The truth is, we are surprised by the number of people who have passed, because really when you start with the project, you start with a little respect to see how it works. We, who are a company dedicated exclusively to consulting and training, do not sell coffee, machinery, or absolutely anything. Well, we work with many roasters, we have an average of between 600 and 900 people a year, both through our centers and by visiting coffee companies and training the staff, the sales department, the technical service and others. In the almost three years that we have had about 2 thousand people who have passed through our centers.” Do you think there is a long way to go, regarding training and knowledge about coffee in Spain? “I think there is a long way to go in terms of training. But not only for the people who want to learn, but also for the trainers, we have to be up to date. In fact, SCA has a program for trainers that is renewed every three years, which is essential, since the market is evolving. The coffee machines started with a lever, now you press if you want it to stop on its own, we have to readapt to the market, we have to be in constant training and evolution.” Do you run training courses for individuals, coffee lovers or those curious about coffee? "In fact, when I previously talked about adapting to the market, about doing this type of thing, one of these has been to implement many workshop programs at the user level, much more economical, one hundred percent practical so that the consumer acquires basic knowledge. To know what they are buying, prepare it in a basic way, in an espresso machine and filter. We have prepared three workshops. The first of them is the introduction to the world of coffee, here we talk about the most basic things, such as the different botanical varieties. In another, we teach how to taste, here we include a specialty coffee and another not so that you can notice the differences. We also have a barista workshop, where we will explain milk emulsification and everything about filtered coffee. At this point we focus specifically on the so-called homo (home) baristas since, as a result of the pandemic, many users decided to start preparing the coffees that they previously used to drink in a cafeteria, bar or office. We consider that currently there are more people seeking to learn a little more about their favorite drink, as we said before, if the customer is demanding, the market will evolve at exaggerated speeds.” Yes, Félix Donosti motivated you to train, whether at a basic or professional level regarding the world of coffee, do not hesitate to visit the website of Coffee Cooking Studio Choose the center and workshop of your choice, to begin a unique experience related to your favorite drink.

In the past we saw it as a bit distant to combine technology with coffee. But we are already in the 21st century and now it is possible, all thanks to some interesting mobile apps. They will teach you from the most famous recipes, finding the best bars and cafes in your city or discovering how much caffeine you can have in your body. If this seems attractive, you will be even more so to know that they are available for both devices IOS and Android, and many of them are even completely free! Therefore, there are no excuses not to download them. Let's not delay the matter any longer and discover which are those mobile apps that are causing something to talk about among the coffee community. We will tell you their functions and how useful they can be if you are a natural consumer solely and exclusively of whole bean and freshly ground coffee. How has technology infiltrated the coffee industry? The new generations of coffee growers see technology and social networks a great opportunity. In the case of coffee growers, they usually combine it with old productive practices and give a fresh air to the industry. One of the great allies has undoubtedly been social networks. The reason is that they promote themselves by attracting more consumers, either to try the coffee varieties or attract potential buyers. Basically, they are a tool that is here to stay. The 2.0 era has also served to provide better guidance to coffee producers, educating us on how this magnificent product is grown in other countries such as Colombia, Brazil, Ethiopia, Mexico, to name a few. Incapto Coffee also has its own networks in order to provide information of interest to lovers of this delicious drink. You can follow us on instagram, Facebook, Linkedin, Twitter and even our own Youtube channel. Most popular mobile coffee apps If you came this far it is because in addition to being a lover of good coffee, you are also interested in technology. So let us tell you that you came to the right place, as you will be very surprised. That said, we have compiled the best mobile apps about coffee, both for Android and IOS, with which you will learn curious facts and more about this delicious drink. Tastify It is an application designed by Sustainable Harvest Coffee Importers, a prestigious company in the world of specialty coffee, whose purpose is aimed especially at those interested in coffee tasting. Especially to professional cuppers, so they can share their evaluations related to a small sample of coffee. But how does it work? It is very simple, once the taster tastes the coffee based on the protocol of the Specialty Coffee Association (SCA) enter Tastify, adds that information to generate a wheel that reflects the flavors present. Another interesting fact about this app is that users can share information about the tasting and the wheels with the Tastify community. Users will also have the opportunity to view their old records of all the coffees they have tasted, with the aim of remembering the flavor profiles. The app is free and available in several languages, such as English, Spanish and Portuguese. Espresso Coffee Guide If you consider yourself a lover of a good espresso in the morning, surprise your loved ones with a latte or cappuccino then Espresso Coffee Guide, It will be wonderful for you. The reason is that in it you will find free and easy-to-follow recipes. On the other hand, the app, which is free, emerged in 2015 and is currently only available for Android devices, it shows illustrations and graphics, to provide better guidance to good coffee lovers on how their cup should look. 100 coffee recipes We continue in the trend of coffee recipes, this time we have one of the most popular mobile apps. In it we can come across simple preparations to recreate a simple cup, others that are more complex and even the user will also get the most original ones, an example of which is, El Diablo coffee, with spices, flamed and Jamaican with which you can feel like a real barista without leaving home. The application 100 coffee recipes, available for free and only for Android users, also has liquor-based preparations for that group that likes to give a special touch to their drink. Roastmaster Are you a professional roaster or are you just starting out in this area? Well Roastmaster It is the ideal mobile app for you. One of the things that makes it attractive is that it has a roadmap, from any profile in which you can track all types of number of reading curves. As well as temperature, humidity, pressure or the control of different scales. As if that were not enough, this application, which has a small cost, allows you to monitor, inspect or direct data in an intelligent analyzer. Expert and novice roasters will have the ease of saving any roast as a profile or simply creating a custom library, making it more useful. Among its other functions, “Roastmaster” offers its users an inventory to manage coffee stock, as well as visual diagrams of the sensory notes of each roasted profile. In short, it is an app that cannot be missing on any toaster's Smartphone, since it is available for both Android and IOS. Barista Coffee Dictionary With this application the user will be able to learn a little more about their favorite drink and the best of all is that it is completely free. This is a glossary of approximately 430 terms, where reference will be made to the cultivation, roasting, tasting, production process, grinding and preparation. It is recommended for audiences of all ages, from experts to beginners in the field. The app Barista Coffee Dictionary, it is only available for Android and completely free. Coffitivity This app has become very famous for emitting the characteristic sounds of a coffee shop, with the aim of exploiting the auditory creativity of users so that when they close their eyes they can feel in the place. The only thing missing Coffitivity is to recreate the smell and that's it. Its creators highlight that there are studies that confirm that the sounds of coffee shops work wonders to help users easily concentrate on their respective tasks. Technology has already been gradually empowering the coffee industry, in order to give it an innovative and positive air, thus involving consumers of all ages. In the case of these mobile apps, they have been quite useful for users from all over the world to have the opportunity to discover new coffee recipes and share their opinions as tasters. Source 6 mobile apps for coffee lovers

With the purpose of preserving the environment, hand in hand with our favorite drink, coffee, Incapto Coffee, has managed to cope with the coffee capsules. A project that became a reality and that has motivated companies such as Ecoadvisor. Who also have the desire to change the world with small gestures. We know that you are curious to know all those tasks that Ecoadvisor carries out, to contribute to the care of the planet. Something we learned from Paola, one of its representatives, who, together with her work team, will explain to us how they became promoters of a responsible lifestyle and consumption, with the environment. Do you want to know how they created Ecoadvisor? Or what function does it have? We invite you to read this interesting interview in which we will learn these and other details, where they will also reveal some tips to be responsible consumers and contribute to the conservation of the environment. How did this idea come about? We started with Ecoadvisor in the middle of quarantine. We took advantage of that moment of “break” to start our own business. Observing our environment, we saw how many people did not feel identified with ecology or, in short, with leading a more sustainable life since there was a very high lack of misinformation. At the same time, there were many beliefs that caring about the environment could only be from a very extreme point of view. In this way, we saw that there was a total void, especially among young people, and we wanted to convey that it is not necessary to be radical on the subject because with a little we do, we can all significantly change things. It's not about having perfect environmentalists, it's about having millions of people who make changes in their daily lives, because the effects are greater. What do you do exactly? We are content creators. We currently operate on practically all social networks, giving visibility to many companies that are taking measures to produce in a more sustainable way. Although we also talk about many other things such as tricks, tips or news on this whole topic. Our intention is to teach people that they do not have to make big changes to lead a more eco-friendly life, that there are millions of alternatives that allow you to continue your life and that adapt to your rhythm without having to radically change your habits. In short, we try to raise awareness among our public, help and, of course, give visibility to many companies that make incredible products while respecting the environment. Do you think that responsible consumption exists in Spain? Who would enter this group? We believe that responsible consumption is not currently being carried out. We are quite behind as a country in this sense, although it is true that each year the data is better, a sign that we are finally becoming aware. An environmentally responsible consumer is, first, one who cares about knowing what they buy or what impact their habits have. From here we enter into the choice, when a consumer decides which product to buy, paying attention to whether it has less polluting packaging. Your material is more respectful of the environment, the proximity and the way of producing it is more sustainable, you are being a responsible consumer. What impact do single-use items have on the environment? In Spain we consume an average of 3.8 billion plastic bottles, 1.5 billion coffee cups and about 5 billion plastic straws. Focusing on the topic of coffee. The majority of the Spanish population consumes coffee in capsule format, which leads to about 20,000 million plastic or aluminum capsules discarded each year. These types of disposable products cause a spectacular increase in waste, where the problem is focused on those that are made of plastic. And it is only in Europe around 10,000 tons of plastic They reach our seas every year. Could you explain to us what the Zero Waste movement means? The Zero Waste movement defends responsible consumption and the reuse of products to care for the environment, avoiding those that only have a single use and in this way, we manage to reduce waste. For you, which materials are sustainable and which are not? The most sustainable: especially recycled materials, followed by those such as organic cotton, bamboo or wood. The most harmful material is undoubtedly plastic, due to the long process it requires to disappear and the misuse we make of it when this material does not end up where it belongs but in rivers, seas and oceans, which is why we must reduce its use and recycle it correctly. What are those small gestures we could do to become better consumers? -Obviously consume coffee beans and avoid the consumption of encapsulated coffee. -Have a reusable water bottle and always carry it with us or have one in the car and another at work. -Bring your own take away cup and avoid using cardboard cups with plastic lids if we order coffee in the hospitality industry. -Always carry bags in the trunk, purse or backpack for when we go shopping. -Recycle at home and reduce as much as possible what you throw into the waste container. -Change your usual shampoo and conditioner for others whose format is in tablets. This may be optional. For many it is surely something obvious and they already do it. But if you start to change certain aspects you will be part of the change, since small actions yield great results. If you know someone who still doesn't dare, give them a reusable water bottle for their birthday, a coffee shell cup like the one we have in stock of accessories Incapto Coffee, a shopping bag or anything that helps reduce the amount of waste. Let's be part of the change! Thanks to the tips shared by Ecoadvisor.

The vast majority (if not all) cannot live without desserts. And there are also those who cannot resist unusual sweets, which are part of the menu of any restaurant. Since you're curious to try them because you haven't seen them before, right? An example of this is the raw cheesecake with the only difference that instead of including cheese, it has coffee, making it 100% vegan. In short, the perfect combination. When you try it, it leaves a pleasant sensation that will hardly go unnoticed and invites you to continue with the rest. It is a dessert that we can enjoy in the company of friends or, why not, alone. Since this is an unusual dessert, we have asked our friend for help Anna Mateo who is very popular for publishing her delicious recipes on her Instagram account @leckerandhealthy. To recreate this delicious raw coffee Cheesecake, in a simple, quick and hassle-free way. Who is Anna Mateo? Before getting into the matter, we would like to tell you who Anna Mateo is. She is an audiovisual communicator, with a great presence on social networks thanks to her talent for healthy cooking. If you thought that was all, you're wrong. It turns out that Anna also works as a photographer, videographer, community manager, graphic and web designer. Wow, this girl is an all-rounder and even more so when it comes to doing what she is passionate about and sharing it with her more than 35 thousand followers. As if that were not enough, she is a content creator for brands related to food, health and sports, and she also has an interesting Instagram profile called Lecker and Healthy, where she has a powerful number of followers. How was Lecker and Healthy born? After sharing their passion for cooking, Anna and her friend Carla decide to start this adventure at the beginning of 2018. After a few months after selecting the correct name and logo, her friend abandons the project. From that moment, Anna takes the reins and begins to share with people that eating healthy is not boring through incredible recipes. One of his great philosophies is not to be afraid of food, because eating is nourishing ourselves, not only body but also mind and soul. “Lecker box” to calm cravings in a healthy way If you now have a healthy lifestyle, to end the effects of confinement or if you follow a vegan diet, you will be able to satisfy that desire to eat sweets but with 100% healthy snacks, thanks to the popular lecker box his most recent project and which are now available on the Lecker and Healthy profile. In these boxes we can find both sweet and savory snacks, for example granola, spiced chickpeas, pesto rosso, carrot cake, vegan sobrasada, lecker infusion, energy balls, to name a few products. Is your mouth watering and you don't know where to get them? Don't worry, you can place your order directly on the Instagram page @leckerandhealthy and Anna Mateo will gladly assist you. Prepare your own Raw Coffee Cheesecake The moment you have been waiting for has arrived, recreate this delicious dessert from the comfort of your kitchen. It is important that you know that the raw coffee Cheesecake has three layers: The base, the cream and finally the toppings. That said, it's time to get to work. Ingredients -Dates (like dehydrated fruit everything sticks together) -Almonds -Oatmeal For the cream we will use: -Coconut oil -Coconut milk or vegetable drink -Melted cocoa -Coffee (one cup) -Cashews (Have previously soaked them for approximately eight hours or overnight) -Hot water Decoration -Cocoa powder -Grated chocolate -Coffee beans https://www.youtube.com/watch?v=YeG2J7nKbmo&t=2s&ab_channel=INCAPTO Preparation The first thing we must do is grind all the base ingredients. To do this, Anna recommends putting them in the grinder until they give us a sticky texture. When it is ready, we place it in the mold covering all the edges and it is approximately one finger high. Once the base is ready, we proceed to make the cream by grinding all the previously mentioned ingredients until we obtain a homogeneous mass and then putting it on the base. Now we take our preparation to the refrigerator, all night long. When it solidifies, that is, it has that creamy appearance that we are looking for, we can decorate it, unmold it to add the toppings, and that's it! Why should you prepare it? The raw coffee cheesecake is a raw vegan cake which means it does not need cooking. So it is ideal when we don't want to use the oven or we are simply not that expert when it comes to desserts. Anna explains that, as it is a cake that includes certain ingredients, it solidifies, causing it to stand on its own. In short, it is a dessert that will not go unnoticed due to its delicious flavor and the best of all is that it is 100% healthy. So, if you are on a healthy lifestyle plan, the raw coffee Cheesecake is the perfect option. Whether for a snack, sharing at coffee time and even for breakfast. As it is a slightly sweet dessert, we recommend accompanying it with a cup of Burundi coffee which you find in the catalog of Incapto Coffee. Are there other coffee desserts? There is a wide variety of coffee-based desserts, in fact, one of the most popular is the classic Tiramisu. Also added to the list are a delicious chocolate mousse with coffee, which surprises with that interesting mix of flavors that, to be honest, invites us to serve ourselves a couple more portions. But if you are one of those who prefer something less creamy, you can try the coffee cake, a fairly simple preparation to recreate and that goes very well at snack or breakfast time. Nor can we leave out the gypsy arm, the flan, torrijas and fruit empanadas, all of these with the star ingredient, coffee. We are sure that one is more delicious than the other and we can enjoy it alone or with the whole family. Coffee has become the ingredient in many desserts, as it gives it that special touch that we like so much. The raw coffee Cheesecake, presented to us by Anna Mateo, is one of the great favorites, because in addition to being healthy, it is exquisite and we can assure you that you will not stop preparing it this summer.

The coffee industry is quite broad, as are its production techniques. In fact, some of them are unknown to most consumers. An example of this are the micro and macro batches, widely used in most coffee fields and which have gained popularity in recent years. These allow the coffee to be processed depending on its variety, type of soil, altitude, ripening of the cherries and even the time of harvest. Experts in the area consider that this is beneficial after keep many elements intact like the taste. So far so good, but are these batches really different? How much can they influence production? There are many questions that come to light as the topic is investigated. Fortunately, the team of specialists at Incapto Coffee, will help you clear up your doubts throughout this article, with interesting data. What are micro lots? One of the main characteristics of micro lots is that they provide high quality coffees. According to, Coffee Shrub It is a batch that is produced separately, is based on moderate selection or is processed to give a special touch to the coffee. In short, they are unique with a flavor that leaves no one indifferent, difficult to find. An opinion that many experts tend to share. On the other hand, the micro lots They do not exceed 20 bags, you cannot deny that they are delicious but unfortunately they are not superior, in terms of quality, compared to the macros or community batches as they are also known. Micro lots have the ability to generate higher and more stable income, although at the same time they may carry certain risks. That is why producers must anticipate any eventuality; the ideal would be to work hand in hand with buyers to minimize and avoid large losses. Do they represent a risk to production? The simple act of harvesting specialty coffee, represents a lot of work, and this is doubled when making micro batches. But why is it so complicated? According to the co-founder of The Coffee Quest, Ronald Hommel, a producer must dedicate many hours to the administration of the procedure. At the same time, it details that the fermentation and drying periods are longer, monitoring the shade, temperature and other series of elements. All this, without overlooking that extra money will be needed, being an inconvenience for some farms. The producer will also closely monitor the ripening state of the coffee cherries, as well as the sugar levels at the time of harvest. All of this should give good results in the long term, however, this still represents an extra expense with possible hidden risks. As the experts of Incapto Coffee, the coffee industry is a business with an uncertain outlook. Since the slightest mistake could lead to large losses, but it could also be the opposite. That is why it is essential that both producers and buyers work together to achieve their objectives. Among the elements that could avoid certain risks with micro lots are: -Quality separation -Excellent logistics -Technical support -Have test batches -Data analysis -Taste coffee frequently Macro batches, are they a good idea? Nowadays, many buyers lean towards macro lots for several reasons, one of which is due to their availability and prices. Although micro lots can select high quality beans, this is not always guaranteed. Therefore, there are many farms that opt ​​for macro lots because they have to move a certain volume, in order to pay their costs. However, many of these fields also offer macro lots with quality coffees with more than 80 points on the scale of the Specialty Coffee Association (SCA). It is important to keep in mind that macro batches are not synonymous with poor quality, since some see it this way when considering that they are a “mixture.” Do they benefit communities? There are several collaborators such as Mitch Richmond, president of Volcafe Specialty in Indonesia, who go to the farms to monitor the crops where quality and detection of imperfections are mainly evaluated. This is an initiative that favors these communities made up of between 20 and 40 coffee growers, whose main income is coffee. These days are also used to give brief training, which generates more confidence among workers and collaborators. Thanks to this, those predominant varieties, those of the best quality, are selected to be subjected to tasting and then tested by buyers from various parts of the world. To date, great results have been achieved, helping these coffee growers to position themselves little by little in the market. Differences between macro and micro batches Despite being similar production techniques, they have certain differentiating characteristics. In the case of micro lots, they can represent large and small groups of producers. That is, where many of these farms have small plots of land or family gardens, such as the La Soledad community, where the Coffee from Mexico Chiapas José Luis Velázquez, available in stock Incapto Coffee. If you are dedicated to the coffee industry, the micro lot could be a fascinating option since it has high-quality, delicious and unique beans. Due to its excellent contribution to the drink, its availability is limited. Micro lots have sparked the interest of roasters, baristas and coffee fans for some time now. Now, macros are quickly identified because They represent the flavor of a region and a community of producers in particular.. Some of the most common notes in this type of beans are chocolate, cherry, floral or acidic. Although the macros and micro batches have some differences, what we want to achieve with both is a specialty, delicious and sustainable cup. Although it is true that they could represent risks in production, with good logistics, frequent tasting and other series of factors, the batches would pass all the tests. Source Micro Batch vs Macro Batch: What's the Difference?

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?