We build accountable impact into our business model through our C2C Fund. On our journey to become a more sustainable coffee roaster; we repurpose where possible, recycle everything we can and only work closely with responsible suppliers with whom we build long-term relationships.
We upcycle coffee chaff to local farms and gardens, repurpose coffee sacks for use at local zoos, and reuse wooden pallets with local companies. We also work to minimize the use of paper and go paperless where possible.
We work with partners who share our values, from our FSC-certified paper cup supplier who uses only water-based inks, to our cardboard partner whose factory is powered by solar energy. We also source our green beans exclusively through merchants who meet our ethical sourcing criteria for coffee.
Our coffee pods, 250g packaging, and delivery boxes are all 100% recyclable, while our brew-in-cup coffee bags are 100% biodegradable. Over in the UK, we have developed the UK's first closed-loop, independent recycling scheme for our coffee pods.
Our 120kg IMF roaster at our state-of-the-art roastery in Southampton, UK marks a major step forward in making our roasting process more sustainable, efficient, and precise.
One of the few roasters in the UK using this technology, it features an advanced hot-air recirculation system that uses a single burner to heat the beans while simultaneously cleaning smoke from the system. This significantly reduces gas consumption and lowers emissions.
This precision-led convection roasting approach delivers exceptional heat stability and consistency across every batch, allowing us to produce cleaner, more expressive coffees while using less energy.
Our approach to sustainability doesn’t stop at the roastery. It continues all the way to how coffee is used at home. That includes thinking about what happens after every cup.
Used coffee grounds are a simple way to reduce everyday waste at home. Instead of being thrown away, they can be reused in a range of practical ways: from enriching soil and compost to helping with natural cleaning and odour control.
It’s a small but meaningful habit that reflects a bigger principle. Getting more out of less at every stage of coffee. By thinking beyond the cup, we can all play a part in reducing waste and making coffee more circular.
