Salt Spring Coffee was founded in 1996 on Salt Spring Island by Mickey McLeod and his life partner Robbyn Scott. Our fresh-roasted coffee is now distributed and served in cafés, restaurants, and grocery and specialty food stores across Canada.
The company remains committed to its Island roots, forming fair-trade partnerships with farmers who grow quality organic coffee, pioneering environmentally friendly standards and techniques, and fostering a team of expert roasters and baristas who get the most out of every bean. Year by year, cup by cup, Salt Spring Coffee is cultivating a worldwide coffee community devoted to change.
This report is part of that commitment to document and measure our actions and be transparent with the results. But it is not the final word on Salt Spring Coffee’s past two decades or where we are heading next. There are things we are still working out—how to measure the impact of our work at origin, where coffee is grown, for example—so we are pledging to update and expand this report in subsequent years.
We see this, in every way, as a living document. Here’s how you can be part of the conversation: