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Caffe Ibis® is committed to our wholesale partners and that is why we offer a comprehensive (and free!) coffee education and barista training program. New to coffee? Need a refresher with the most up-to-date brewing and extraction standards? We are here to help you brew the best cup possible, every time.
Triple Certified Organic Coffee comprises three certification levels: Organic, Fair Trade, and Smithsonian Shade Grown “Bird-Friendly”®. 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 Fair Trade: An alternative economic to Free Trade. In certified Fair Trade the small independent family farmer is organized into democratically run cooperatives. Independent certification guarantees a fair price for the coffee regardless of market conditions (high or low market). Child labor is not allowed and women are paid equal to men doing the same labor. The model encourages direct relationships between the farmer and the roaster.
Certified Smithsonian Shade Grown “Bird-Friendly”®: Transactional transparency is managed through the Smithsonian Migratory Bird Center and local organic inspectors. 100% of coffee must meet rigorous biological biodiversity standards set by SMBC to maximize for bird habitat. The farmer is paid a premium to maintain forest like conditions on the farm. The SMBC certifications directly link the consumer to the farmer.
Triple certified coffee comes from farms that hold each of the following certifications:
- QAI Certified Organic Coffee - Coffee farms that hold Quality Assurance International's (QAI) organic certification.
- Certified Fair Trade Coffee - Farms where fair wages are paid to the farmers producing the green coffee.
- Certified Smithsonian Shade Grown Coffee - Farms that certify and support the native birds, forests, and vegetation of the region.
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.