BETTER COFFEE STARTS HERE
Uncompromising, Stable, Organic Production.
In the early days of specialty coffee people often asked ‘why organic?’ From their own experience living on a farm and growing produce to sell at the farmers market, Mickey and Robbyn knew that organic agriculture was much safer and more stable for the soil, the people, the animals and the future of the environment.
Inspired by years of exploring the coffee culture in the Pacific Northwest US, Mickey McLeod and Robbyn Scott began experimenting with roasting coffee in a converted popcorn maker and roasting it up on their old wood stove.
They discovered that not only were they pretty good at it, but that they loved doing it!
With the support of Mickey’s brother Ross, they opened their first roasting cafe on Salt Spring Island, BC in 1996. It was a huge success! After three days of crushing line-ups they had to close for almost a week just to regroup and catch their breath.
Between coffee roasting, serving customers, and mopping the floors, they rarely got more than a few hours of sleep in those early days.
Here are the classic favorites that have been with Canada for years.
Sumatra Dark Roast
Swiss Water Decaf
Village Trade Organic Dark Roast
Peru Medium Roast
Canopy Bird Medium Roast
Blue Heroin Medium Roast