Incas directly selects the finest Arabica and Robusta varieties in the world It buys raw material from Brazil Costa Rica Guatemala Jamaica Colombia Honduras Dominican Republic Ivory Coast Congo India and Uganda The raw coffee arrives directly from the producing countries in jute bags and is subjected to organoleptic and chemical tests before being stored in the production warehouse and subsequently put into processing Roasting the most delicate moment of production takes place in a machine called a roaster which is nothing more than a drum oven that cooks the beans for a time ranging from 18 to 22 minutes at temperatures ranging from 200 to 240 degrees centigrade with appropriate techniques to obtain homogeneous cooking