The Caffe Ibis® Local Roast Difference
Caffe Ibis® has a focus on specialty grade mountain grown and mountain roasted certified organic, fair trade and shade grown coffee. These specialty coffees present the finest possible cup quality and the best possible scenario for a socially and environmentally sustainable coffee future.
Our goal is to be unbeatable on quality and freshness with anyone anywhere.
We use only the top grades of mountain grown Arabica bean coffee from each country of origin (over 26 countries).
The reduced air pressure and cool climate of our high mountain valley create optimal conditions for custom slow roasting and full flavor development without burning the coffee.
Strictly Air Cooled
We air-cool our coffee after roasting. Most roasters “water quench” their coffee to add weight back, cut cool down time and labor, and to provide a fudge factor for sloppy roasting. This water can affect cup quality and dramatically cut shelf life from 27 days to 6.
We literally custom roast to order and package your coffee while still warm off the roaster in vacuum sealed triple barrier packaging. To be able to do this we have four German Probat artisan drum roasters that range in size from 5 kilo to 90 kilo.
We use water process decaffeination because it removes caffeine without chemicals and is recognized as the best tasting. Most coffee is decaffeinated either by direct or indirect contact by ethyl chloride or ethyl acetate (cleaning solvents).
Statistical Process Control Number
Every roast is assigned a unique SPCN (Quality Assurance Number) to provide a complete history of that coffee from farm to customer.
Flavorings used are natural whenever possible. We even have a line of Triple Certified Flavored coffee (Organic, Fair Trade, and Smithsonian Shade Grown).
Passion and Obsession
While we have been viewed as passionately obsessive at times, we feel that it is a combination of all the little things we do that add up to The Caffe Ibis® Local Roast Difference that anyone can taste.