Great with milk.
This coffee features a naturally sweet base with nutty notes reminiscent of hazelnut. Its balanced profile makes it enjoyable on its own or with milk or plant-based alternatives. For those who prefer a stronger coffee, we recommend preparing a double shot when mixing it with milk to preserve its full flavor. Do you have any doubts? We can help you choose your coffee.
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Origin
Peru
Region
Jaén, Cusco
Estate
Origin Coffee Lab, ValleInca
Altitude
900 - 1950
Process
Washed
Tasting score
84
Species
100% Arábica
Variety
Caturra - Catuaí - Catimor
Preparation:
The tasting notes of this coffee are :
Cane sugar
Cocoa
Nuts
Tasting notes are nuances that we can find naturally in coffee. Coffees with higher tasting scores have more nuances and are more complex. If you enjoy coffees with more traditional flavors, we recommend choosing varieties with tasting notes from the cacao family or nuts. On the other hand, if you prefer coffees with more personality, we recommend choosing coffees with floral or fruity tasting notes.
This coffee is Aromatic
At INCAPTO, we classify our coffees into three categories: Traditional, Exotic, and Aromatic. Each type represents a flavor and aroma profile that caters to the preferences of coffee lovers, varying in intensity, complexity, and distinctive notes.
This coffee is Aromatic, and we recommend it to those who already consume specialty coffee in beans and are familiar with the basics.
Medium roast level
The roast level of a coffee determines its aroma, body, and flavor. That’s why we roast the coffee locally every day and adapt the roasting process to each variety. Only in this way can we ensure that the coffee expresses its properties to the fullest and guarantee that it has the best flavor and aroma when it reaches your cup. The roast level of this coffee is light, resulting in less body and more personality, which translates to higher acidity. This type of coffee is recommended for filter brewing.
The roast level of this coffee, the medium roast, is what we use for most of the INCAPTO varieties, as it is specially roasted for super-automatic coffee machines, although you can also use it for moka or espresso machines. By roasting at this level, we achieve coffees with traditional, aromatic, and exotic profiles, as well as a wide variety of notes and nuances.
More fruity
More pronounced acidity
Less body
More body
Bitterest taste
Low acidity
Bea Mesas, Q Grader
Before my trip to Peru in August 2023, I knew little about the country, but it quickly became an unforgettable discovery. Peruvian coffee is rich and full-bodied, with a delightful chocolate aroma and perfectly balanced acidity. This particular batch stands out as an all-rounder, making it ideal for everyday enjoyment—whether black or paired with milk or plant-based alternatives.
Soft and delicate
Cocoa
Notes
Cane sugar, Cocoa, Nuts
Intensity
Aroma
Taste
Acidity
Body
Bitterness
Roast
Strength
| PRICE | From 17,89€ | From 14,16€ | From 14,53€ | From 18,64€ |
|---|---|---|---|---|
| PRICE / CUP | From 0,19€ per cup | |||
| ORIGIN | Peru | Laos | Guatemala, Brazil, Peru | México |
| ALTITUDE | 900 - 1950 | 1000 | 1100 - 1250 | 1400 |
| TASTING SCORE | 84 | 82 | 82 | 83 |
| SPECIES | 100% Arábica | 100% Robusta | 100% Arábica | 100% Arábica |
| IDEAL FOR | Great with milk. | Perfect if you’re used to pods: strong and bitter. | Great for a proper ristretto. | Great for black coffee: aromatic and light. |
If you're just starting out in the world of speciality coffee beans, there may be a lot of terms that sound like they're from another planet - but they're not! Here is a short glossary to help you learn more and more about coffee.
The roast level of a coffee determines its aroma, body and flavour, so depending on the method you use and how you like your coffee, you should drink a coffee of one roast level or another.
– Light roasted coffees have a lot of personality, more acidity and less body. They also have floral and fruity notes. This type of coffee is only recommended for filter or cold brew.
– The medium roast is the roast we use for most of the INCAPTO coffees, as it is specially roasted for superautomatic coffee machines, although it can also be used for mocha or espresso coffee machines. With this roast we obtain coffees with a traditional, aromatic and exotic profile and a great variety of notes and nuances.
– Dark roast coffees have more body, less acidity and are more bitter. These coffees are recommended for those who prefer a strong, bitter coffee. They can be used in both superautomatic and manual coffee machines.
Specialty coffee is a high quality coffee with three key characteristics:
– It scores over 80 points on the SCA (Specialty Coffee Association) cupping protocol, which evaluates up to 10 different attributes, including aroma, body, flavour and acidity.
– The beans used cannot have any first grade defects, which are those that can affect the taste of the cup.
– It is traceable and we know the area, the botanical variety and the cultivation practices.
Tasting notes are nuances that we naturally find in coffee, and coffees with a higher tasting score have more nuances and are more complex.
If you like coffees with more traditional flavours, we recommend choosing coffees with tasting notes from the cocoa or nut family. On the other hand, if you like coffees with more personality, we recommend coffees with floral or fruity tasting notes.
We use the SCA (Specialty Coffee Association) cupping protocol to evaluate our coffees. This evaluation takes into account up to 10 attributes, including aroma, flavour, aftertaste, body and acidity, and a score of 80 or more is required to be considered a speciality coffee. The higher the score, the greater the complexity and acidity, or as we like to call it at INCAPTO, personality.
At INCAPTO, we classify our coffees into Traditional, Aromatic and Exotic, according to their flavour, aroma and complexity.
– Traditional: coffees with a more familiar, bitter and uncomplicated taste, ideal for beginners in the world of coffee beans.
– Aromatic: coffees with more nuances, such as cocoa and nuts, characterised by a slight acidity that gives them personality and complexity. Varieties with an aromatic profile are perfect for the next step.
– Exotic: coffees with a high degree of personality and complexity, as they are rich in nuances, ideal for the bold who want to discover new flavours and aromas.
The revolution of conscious coffee
Our coffee comes from farms that prioritize the well-being of their communities and the natural environment.
We work exclusively with producers who share our vision of sustainability and respect for the land and its inhabitants. This means that with every purchase, you support local economies and contribute to building a fairer future.
Coffee is Incapto S.L, en el marco del programa ICEXNEXT, ha contado con el apoyo de ICEX y con la confinanciación del Fondo Europeo FEDER. La finalidad de este apoyo es contribuir al desarrollo internacional de la empresa y de su entorno.
Coffee is Incapto S.L., en el marco del programa ICEXNEXT, ha contado con el apoyo de ICEX y con la cofinanciación del Fondo Europeo FEDER. La finalidad de este apoyo es contribuir al desarrollo internacional de la empresa y de su entorno.
Coffee is good
- 23/09/2025We just tested it, the first one turned out stronger than expected but we are getting the hang of it.
- 21/09/2025In my opinion, the best one I've tried to have with milk.
- 18/09/2025Very good taste and aroma
- 18/09/2025Smooth and pleasant. I don't add any sugar.
- 18/09/2025