I'm Bea Mesas, co-founder of Incapto and responsible for the selection of coffee at origin.

My story with coffee began in 2009, when my parents bought a coffee company and I had the opportunity to do my university internship at a coffee cooperative in Huehuetenango, Guatemala. There we visited small coffee-growing communities high in the mountains to learn up close how coffee was grown and produced.

That trip changed my life. For the first time I understood that behind each cup there were people, families, stories and a lot of work that most consumers were unaware of.

Upon returning, I started working in the family business and set out to learn everything I could about coffee. I trained in green coffee analysis, roasting, tasting and barista. In 2016 I obtained the Q Grader certification for Arabica coffee, an international accreditation that allows the quality of coffee to be evaluated and scored following standards recognized around the world. Since then I have continued traveling every year to different producing countries to continue learning, selecting coffees and discovering new stories.

However, I encountered a frustrating reality. Most of the coffee consumed at home was capsule, ground or soluble coffee. Coffee beans only represented a small part of the market. And in hospitality, where I worked at the time, many times the main purchasing criterion was only the price.

For this reason, together with my partners Francesc Font and Joaquim Mach, we decided to found Incapto in 2020. We wanted to offer a real alternative to capsules and show that it is possible to enjoy much higher quality, fresher and more sustainable coffee on a daily basis.

Through this blog I share part of what I have learned during these years traveling to origin, tasting coffees and working with producers from all over the world. My goal is to bring you closer to the fascinating world of coffee and help you understand everything that happens from the farm to the cup.