Inspired by the Salt Spring Island way of life, founders Mickey McLeod and Robbyn Scott embarked on a journey to bring sustainable coffee to their community.
In their quest for coffee that was environmentally friendly and fair to farmers, they built long-term partnerships with producers to source organic, shade-grown, fair trade coffee.
In 1996 Salt Spring Coffee opened its first roastery cafe on Salt Spring Island, BC. After years of success, we expanded into a larger roasting facility in Greater Vancouver to better serve our customers.
Twenty-five years later we are still family-owned and operated, and our aspirations remain the same: To be change makers through coffee – doing our part to make the world a better place.