(RICHMOND, BRITISH COLUMBIA, CANADA) In 1996, founders Mickey McLeod and Robbyn Scott opened a coffee roasting café on Salt Spring Island with the mission of bringing sustainable coffee to their island community. This small business became one of Canada’s early adopters of Fair Trade Certification. Since committing to fair trade, Salt Spring Coffee has contributed millions in premiums, which are additional funds paid directly to coffee farmers who decide how to reinvest the money within their own communities.
In 2010, Salt Spring Coffee became B Corp Certified. This business actively supports local community initiatives on Salt Spring Island and beyond. They often donate coffee and funds to local events, schools, and nonprofit organizations.
In 2024, the Salt Spring Coffee team partnered with the Regenerative Organic Alliance and coffee producers to launch Canada’s first Regenerative Organic Certified® coffee. Regenerative organic certification sets the highest global standard for soil health, ecosystem preservation, and farmworker fairness. Guided by a deep commitment to sustainability, Mickey and Robbyn continue to pursue their vision of making the world a better place for generations to come through regenerative agriculture.