Incognito Coffee Roasters
Explore our unique Flavours
Our highest coffee knowledge assets are highlighted in everey coffee origin
Discover our Coffees
View allBrazil Bota Fora
Regular price 40,00 leiKnowledge of the land and coffee processing stretches back four generations at Fazenda Bota Fora in Brazil’s Mantiquieria de Minas region.
Bota Fora has remained in the same family for over 100 years. Since Francisco Teóphilo Reis Neto bought the land and the fazenda in 1900, ownership has passed through four generations of family. The current owner and manager, Maria de Fátima Silva Marques da Fonseca, is the latest in the family to care for the land.
The farm can count on many years of expertise in quality production. Bota Fora has five permanent workers who have been working on the property for the last twenty years. For technical support, they can rely on the COCARIVE cooperative and Emater MG (a governmental organisation that provides assistance to farmers in Minas Gerais). These skilled teams of agronomists advise on the best planting techniques, cultivation systems, drying and conservation methods, the newest coffee processing machines and more.
Rwanda Macuba
Regular price 56,00 leiMacuba washing station lies in the high-altitude hills of the Nyamasheke District. The station, which sits at 1,685 meters above sea level, receives coffee grown as high as 2,100 meters above sea level. The warm days and cool nights afforded by such high altitude helps cherry mature slowly and amass more sugars. The prime location is combined with exceptional agricultural practices, allowing Macuba to produce some of the best coffees in Rwanda.
Cherry is selectively handpicked by farmers and delivered to Macuba washing station. At intake, the station floats all cherry to remove any that are low-density. Then, the high-density cherry is hand sorted to remove any visible defects. After intake, cherry is pulped on a disc pulper before being placed in fermentation tanks to dry ferment for
20 to 24 hours.
Following fermentation, wet parchment is washed in clean water and placed in thin layers on tables to sundry. Here, it is sifted regularly to ensure even drying. The parchment will be covered during the hottest times of the day and periods of rain. On average, it takes 22 days for parchment to dry.
Guatemala Primavera Decaf
Regular price 56,00 leiIn Primavera, the much beloved flavors of Atitlan and Chimaltenango are blended and then preserved using the natural Swiss Water decaffeination process.
Young consumers are driving decaf’s resurgence and, like their caffeine-drinking peers, they’re expecting specialty coffees and often traceability and certified. With more than 50% of the world’s population under 30, the demand for decaffeinated coffee – and the need for specialty decaf that tastes good and meets ethical or environmental standards – is rising.
Swiss Water offers an alternative to consumers concerned by methyl chloride (MC) and ethyl acetate (EA) processes. Because water processing does not use added chemical compounds, coffees can maintain organic certifications and customers can be assured by the absence of additional chemicals.
The process of decaffeination begins with pure water and ends with amazing coffee that is 99.9% caffeine free. The difficulty to decaffeination is that many of the flavor compounds that give coffee it excellent taste are, like caffeine, water soluble. Thus, any decaffeination method needs to single out and remove the caffeine molecule, while preserving as many of the flavor compounds as possible.

Kenya Ichuga
Regular price 72,00 leiIchuga is one of 5 factories owned and operated by Kiama Farmer Cooperative Society (FCS). Located in Nyeri, near the town of Karatina, that station is located at 1,700 meters above sea level. This fruit- forward Fully washed coffee is juicy and clean with notes of currants, berries and citrus.
Nyeri’s red volcanic soil is rich in organic matter and nutrients, making it an excellent region for coffee production. Sucafina Kenya’s field team provides training to farmers and washing station employees. The station also receives financing from Sucafina to support maintenance and operating costs.
Farmers selectively handpick ripe cherry and deliver it to washing stations near them. Cherry is carefully sorted at intake where underripes and damaged cherry, along with any foreign matter, are removed.
Once sorted, ripe, red cherry is added straight to the hopper and pulped. Coffee is fermented and then washed in clean water to remove any remaining mucilage.
Wet parchment is sorted and any damaged beans that remain are removed. Then, parchment is moved to raised beds to finish drying. Here, it is turned regularly to ensure even drying and covered at the hottest part of the day and overnight to prevent cracking and/or condensation. Workers will also regularly inspect drying parchment and remove any damaged beans. Drying time is usually around two weeks, depending on the weather at the time.
Once dry, parchment is delivered to Kahawa Bora Millers, one of our sister companies in Kenya. The mill has the capacity to mill smaller lots separately to help preserve quality and traceability.