Blog_Looking back 2020
December 31, 2020 News

2020 year-in review

______________________________________ This year, we roasted 22,965 kgs of green coffee from 12 countries. ______________________________________

  • 73% of coffees served this year were produced by smallholder farmers (farmers holding 5 or fewer hectares of land).

> We made these purchases via regional communities of farmers, cooperatives, and informal producer associations, as market and export accessibility is rare for a single smallholder farmer. Research indicates that supporting cooperatives has more widespread positive impact throughout the community than is common when purchasing from individual businesses, such as independently owned estates or larger farms. 

(The majority of the other coffees purchased in 2020 came from family farms or estates smaller than 100 hectares, which would still be considered “small” compared to commercial agri-businesses.“)

  • 40.91% supported investments in Health Care/Food Security/Infrastructure
  • 59.09% supported investments in Education/Youth Development
  • 27.27% were Organic/Fair Trade Certified co-ops

    > Why isn't 100% our goal and the only measure of positive social and environmental impacts? Read more in our FAQ article here

  • 31.82% were from recurring annual purchasing relationships

    > Read more about why relationships are important to us in this blog post

  • 40.91% of these coffees supported women-driven supply chains

    > Read more about why this is important here


Positive impacts in our last-mile delivery and local community ______________________________________

  • We launched bike deliveries as an alternative way to reduce our local last-mile home delivery emissions. (60% of Montrealers opted for Bike delivery)
  • We partner with GroundIt for composting at two of our three café locations
  • We upheld coffee bag packaging that is 100% biodegradable
  • We launched a $0.25c incentive to our café customers when brining reusable mugs (as a goal to reduce our take out cup landfill waste)
  • We transitioned towards 100% of our non-dairy milks in our cafés being oat milk (a more sustainable end-to-end supply chain than soy or almond milk)
  • We transitioned towards locally manufactured delivery envelopes for our coffee subscriptions, made from 100% post-consumer recycled cardboard

(recycling paper helps to reduce greenhouse gas emissions that can contribute to climate change. It takes 70% less energy and water to recycle paper than to create new paper from trees.)

Merci/Thanks 2020 Blog Post