Caffe Ibis® Roast Classification System
Differences in root stock, soil, climate, altitude, crop management, processing, shipping and storage can all effect coffee quality and determine how a coffee should be roasted to bring out the classic characteristics that make a specialty coffee special. Many new roasters and large roasting houses roast by color alone.
At Caffe Ibis®, we sample roast every coffee to determine the best way to present that individual coffee. There can even be differences between the way we would roast an early crop Colombian Supremo versus a late crop from the same grower. Again, the goal is to maximize for the variables that made that particular coffee famous and desirable. Artisan roasting tradition that utilize art and science along with the senses of sight, sound, and smell to bring out the best in our farm partner's remarkable specialty high grown coffees. Your coffee is custom roasted to your specialty coffee preference at the time of order.
Ibis City Roast (Light)
In the Ibis City Roast the goal is to accentuate acidity (liveliness, brightness) in the coffee. The acidity of a Costa Rica Tarrazu or Kenya AA Europrep would be enhanced by this method of roasting. "Origin accentuated" would be a way to describe this roast style. Coffee variety and country of origin will be up front in cupping City Roast coffee. Bean starting moisture (ideal 12%), bean size and shape, bean processing (natural, washed, patio dried, raised bed dried, drum dried....) all play crucial rolls in how a coffee should be roasted. While country of origin is important, equally important are the farm microclimates, cultural practices and technical support. All of these are do or die when presented as a City Roast. While light roasted coffees are gaining ground in some parts of the United States they are still a niche market within the specialty coffee spectrum. As with some of the more interesting dry red wines, City Roasted coffee requires an educated pallet to fully appreciate.
Ibis Full City Roast (Medium)
The goal of the Ibis Full City Roast is to maximize for flavor and aromatic qualities while allowing varietal characteristics to shine through. The Full City Roast enhances a coffee's sweetness. As coffee is roasted past Full City, roasting characteristics play a larger role than bean quality and country of origin.
Ibis Dark Roast
If you like a smoother, spicier, sweeter and more full-flavored coffee, you might want to join the increasing numbers of people who prefer the dark side of the bean. High altitude roasting (Mountain Roasting) provides optimum conditions for dark roasting with atmospheric German drum roasters. The Ibis Dark Roast is taken beyond the Full City roast in temperature and roast time. Once again, the roaster must pay attention to the highly individual characteristics of each coffee to arrive at the optimum dark roast. High grown, strictly hard bean coffees have their full potential realized in the dark roast format.
Ibis Dark Roast Classic
We follow an over 100 year-old artisan tradition in roasting our darker roasts at Caffe Ibis®. Our Vienna Roast is our next darkest roast after "Full City", then our Espresso Roast, followed by our French Roast. Finally, our darkest roast is our Double French (Southern Italian). The darker the coffee is roasted, the more roast characteristics begin to dominate over varietal characteristics. This is where roasting equipment, conditions, and roast master training can be critical in producing consistent quality.
In the classic tradition, there is a long internship required before a roaster is allowed to roast our most prized espresso roasts. While espresso (literal translation "especially for you" is a method of brewing finely ground coffee at high pressure (9bars) and temperature (195-205 degrees Fahrenheit), its popularity has prompted a special roast style specifically designed to excel when extracted through an espresso machine. We have a full range of espresso roast style to choose from.
All of our Dark Roast Classics are blends of our very finest coffees. The blends are intended to produce a coffee that is more interesting, more complex, and more flavorful than any of our individual coffees would be alone when roasted in the same manner. These are classic examples of the "whole being greater than the sum of its parts." Having said that, there are single origin coffees that can perform amazingly well when brewed through an espresso machine.