The dedication to high quality is not just a company policy, but a family tradition and heritage. Diedrich Coffee roasts each of its varieties and blends of coffee beans differently. The methods and degree of roasting temperature and time have been developed over generations to bring out the best qualities in the beans from each of the growing regions of the world. The roasting methods are different for high-grown Arabica coffee than for the more prolific and less flavorful robusta varieties which comprise supermarket coffee. This fact led Carl Diedrich to develop a new roasting machine in the 1960's that could develop the right combination of heat and time to maximize the flavor in the denser beans. The new roaster that Carl invented is now manufactured by his son, Steve, in Idaho and is sold throughout the world as one of the preeminent small batch roasters. Within the industry, the Diedrich name represents broadly-based expertise in every facet of coffee.