Salt Spring Coffee is celebrating its 20th anniversary this month, that’s two full decades of being a local, fair trade, organic, environmentally sustainable coffee company.
This organic macro roasting company was co-founded by Mickey McLeod and Robbyn Scott, and for 20 years they have been committed to being fair to farmer and environmentally sustainable.
Back when they first started out, Mickey and Robbyn roasted their beans with a modified popcorn popper from their home on Salt Spring Island. The company now supplies more than 1,200 cafes, restaurants, grocers, and independent food stores with its premium single origin, small lot and coffee blends in western Canada.
While the coffee company has moved to in Richmond, the couple still owns a farm on Salt Spring Island, where the operation began.
Starting this fall, consumers will be able to purchase Salt Spring Coffee in more grocery stores, restaurants and cafes across Canada. In addition to organic whole bean coffee, the company has a Cold Brew alternative. It will introduce two new Cold Brew coffee flavours this year to select grocery stores in B.C including all Choices Markets and Donald’s Markets. Cold Brew is the result of Salt Spring Coffee steeped in water at room temperature for 15 hours, and then bottled using a double filtration process to provide a smooth, clean result – best served cold.
Win a Salt Spring Coffee Prize Pack
To celebrate their milestone, Salt Spring Coffee is offering up a prize pack to one lucky Miss604 reader that includes: A Baratza Encore coffee grinder, 2 truly west coast mugs, plus a bag of Sumatra coffee beans — a $200+ value! Here’s how you can enter to win:
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Update The winner is Ai Paul!