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.