Triple Certified Organic Coffee comprises three certification levels: Organic®, Fairtrade®, and Smithsonian Bird Friendly® (shade-grown). Caffe Ibis is a pioneer in the development of Triple Certified coffee.

Certified Organic: Coffee is grown and processed in accordance with the USDA organic standards that do not allow the use of harmful pesticides, herbicides, or artificial fertilizers. Independent inspection & certification tracks the coffee from farm to consumer.

Certified Fairtrade: Fairtrade is a global alternative to conventional trade, focused on equity, transparency, and sustainability. Under Fairtrade certification, small-scale farmers are organized into democratically run cooperatives and are guaranteed a minimum price for their coffee, offering stability even when market prices fall. They also earn an additional Fairtrade Premium to invest in community and business development. Certified by the independent auditor FLOCERT, Fairtrade standards prohibit child and forced labor, require gender equity, and promote long-term, direct trade relationships between producers and buyers.

Certified Bird Friendly: Bird Friendly certification is managed by the Smithsonian Migratory Bird Center and verified through independent inspections coordinated with local organic certifiers. To qualify, 100% of the coffee must meet strict biodiversity and habitat standards designed to preserve and enhance forest-like conditions that support migratory birds. Farmers are paid a premium to maintain these ecosystems, and the certification creates a direct connection between environmentally conscious consumers and the growers who protect vital bird habitat.

Triple certified coffee comes from farms that hold each of the following certifications:

QAI Certified Organic® – Coffee grown without synthetic pesticides or fertilizers, verified by Quality Assurance International (QAI) to meet USDA National Organic Program standards.

FLOCERT Certified Fairtrade® – Coffee sourced from farms organized into democratic cooperatives, where farmers receive a guaranteed minimum price and additional Fairtrade Premium to support community and economic development. Certified by FLOCERT through Fairtrade International.

SMBC Certified Bird Friendly® – Coffee grown under the most rigorous shade and biodiversity standards, preserving forest habitat for migratory birds and requiring organic certification. Overseen by the Smithsonian Migratory Bird Center.

AVOID: oxygen, heat or temperature cycling (going from hot to cold to hot to cold), and light. Airtight coffee storage containers (like Airscape® or Fellow's Atmos®) are ideal, as they pull air out of the container (reducing oxidization) and typically prevent light from entering (depending on materials/colors). Then all you need to do is store in a cool stable environment and this will maximize your coffees freshness.

Store your coffee in a cool dry place rather than the freezer or refrigerator. There is water vapor in the atmosphere surrounding your beans. If you put your coffee beans in the freezer, the water vapor crystallizes and expands, shattering the beans cellular structure and increasing oxidization. The refrigerator is cold enough to inhibit oxidization but the odorous environment of most refrigerators will contaminate coffee. If coffee is to be stored beyond 3 weeks, the freezer is preferable.

Yes. Freshness is everything, and pre-ground coffee stales (oxidizes) exponentially more quickly than whole bean coffee.

No. However, most espresso blends are formulated for brewing under pressure, which is why they taste great in an espresso machine. But other coffees, like our Triple Certified Vienna Roast, also taste great as espresso. The key is to follow key parameters (taught during our wholesale trainings) and experiment and have fun testing what coffee you like the taste of in your espresso machine.

Most decaffeinated coffees use a chemical process to remove the caffeine. The most common of these methods utilize methyl chloride or ethyl acetate (cleaning solvents) as the solvents for the caffeine to bind to. Depending on how the process is carried out there is the potential for trace amounts of these chemicals to stay in the coffee and to enter your body. Critical pressure CO2 process is yet another method of decaffeinating coffee. Caffe Ibis®, however, exclusively uses water decaffeination processes (Swiss Water Process® and Mountain Water Process by Descamex®). Water process decaffeination uses only natural water pressure and carbon filtration to remove caffeine from coffee, leaving no possibility for chemical contamination.

We recommend using one part freshly ground coffee to 15, 16, or 17 parts filtered water. Using this coffee to water ratio brews full strength coffee, to which you can add hot water if the taste is too strong. Remember, you can always make coffee weaker by adding hot water to your cup, but you can’t make it any stronger once its brewed.

Unfortunately no, we use UPS for shipping and require a physical address.