ABOUT

Our Story

IncaFé Organic Coffee's first seed was planted in 1998 when we, Carmen and Joop, met in Carmen’s Peru and Joop was shown the old coffee plantation of a family member. From that point on we knew we wanted to work with coffee as a way of promoting organic agriculture. We opened a small café / coffee experience in Queenstown in 2003 and in 2006 we set-up our family owned coffee roastery in New Plymouth, Taranaki.

Owners of Incafe, Carmen and Joop

We started our journey with a deep belief in doing things right, sustainably and simply be the best we can be. It is rewarding when people choose our coffee for it being organic and/or representing a living wage for our growers. But what excites us most is that people choose our coffee for simply being the best coffee available at a reasonable price point. Organic products should be widely available, not just to a small elite.

When more people choose organic coffee, the more likely we can keep on enjoying this delicious brew for many years to come. It is for exactly that reason that we direct source coffee, pay our growers better than set Fairtrade market rates and work with low margins.

If you are a coffee lover like us and you care about quality in the widest sense of the word, please don’t hesitate to contact us or try our coffee and join us on our mission to make premium organic coffee accessible.

Thank you for your interest in IncaFé Organic Coffee and please keep on reading if you want to know more about what we do any why.

Joop Verbeek and Carmen Castro

Why Organic Coffee?

Coffee is originally a shade plant and is perfect for organic agriculture. It is one of the easiest crops for organic growing and with the right companion plantings it can produce a higher income for the grower, better coffee for you and a better environment for all. Coffee is the ultimate product to inspire people to choose and promote organic agriculture.

More nutrients mean more flavour

IncaFé Organic Coffee’s coffee beans are grown in forested ecosystems where native trees, canopy shade, and an abundance of insect and bird life all contribute to healthy plants in fertile soil, producing full-flavoured coffee beans.

Trees stop soil erosion, trap moisture, create stable microclimates and provide continuous compost whilst maintaining a healthy natural balanced ecosystem. Resulting in healthy, nutritious soils that allow organic coffee plant’s roots grow deeper and suck up more nutrients. Yielding slow-grown, full flavoured coffee beans.

Caring for the people that care

The absence of chemicals and artificial pesticides protect coffee farmers from the negative side effects of non-organic coffee production such as: drinking water pollution and a strong dependence on expensive chemicals.

Organic coffee plantations provide much needed jobs and crops for local food supply and construction materials. Resulting in a healthier, more balanced lifestyle for communities involved.

Organic coffee farming is a labour of love. Only ripe fruit gets hand-picked by small organic community growers. Small coffee farmers are highly involved and care for the quality and integrity of their product. As they are also most depending on it’s quality and existence.

Naturally Processed

We work closely with the award-winning Coopchebi Cooperative in Peru. These relationships allow us to work with the best organic coffee beans but also assist in bettering the process. We are especially proud of our joint venture with Coopchebi. We co-own Peru’s oldest coffee processing plant in Pampa Whaley, dating back to the 1870s.

Here we aim to commercialise organic specialty coffees and cultivate more traditional processing methods. These traditional methods require less water than mainstream coffee processing methods and contribute to that full natural flavour you find in our organic specialty coffees.

Traditionally Drum Roasted

Slow processes create better quality, it’s a law of nature. Our organic coffee beans grow and ripen slowly. The harvesting process is labour intense and relatively slow. The processing method is slow. So why the rush when the coffee beans have finally arrived in New Zealand?

We approach our roasting process with the same passion and unwavering focus on quality as the way our coffee beans are grown and processed. Our coffee beans are slowly drum roasted with a traditional drum roaster, you can compare this to slow cooking. By slowly roasting the coffee beans they develop their optimum flavour profile. This really is the final ingredient to the superior taste of IncaFé Organic Coffee.

Better for the planet

We believe that any business should be sustainable in all ways and not put an unfair burden on the environment and the least powerful in the supply chain.

As part of our organic beliefs, becoming Toitū carbonzero certified back in 2008 well ahead of the current growing awareness of climate change was a no-brainer. We measure and reduce our emissions from port of loading the green coffee beans until they arrive freshly roasted at your doorstep. Remaining emissions are offset with carbons credits who are used to fund the reforestation of native trees in New Zealand. These trees sequester the equivalent of our emissions whilst contributing to the preservation of native wildlife.

Now that tastes better

Organic farming practices, living wages for our growers, reducing our footprint on this planet and premium quality coffee they simply are all interrelated.

Claiming that we are saving the world would be a bit much, but we can promise that we continuously commit to supply you with the best coffee we can and work on becoming more sustainable all the time.

Owners of Incafe, Carmen and Joop