Our Environmental Principles

Beaver Rock Roastery is committed to the principles of sustainable development and, in particular, to the belief that the quality of our lives improves when economic growth is integrated with respect for the environment. That means we are committed to minimizing the impact of our operations on the environment and to demonstrating leadership by integrating environmental considerations into our wider business practices. To that end, Beaver Rock Roastery has taken several major steps to lead the industry in addressing the environmental concerns that surround the single serve coffee industry. Where possible, we have made efforts to incorporate responsible environmental practices in our day-to-day manufacturing practices as well as integrating into the design and production of our single serve coffee products a 100% recyclable product.

Day-to-Day Operations

Beaver Rock Roastery is committed to recycling wherever possible. In addition to recycling our waste paper and plastics we also reuse our shipping materials (skids, cardboard, & packing materials).

Chaff from the green coffees beans given off during the roasting process is provided to local farmers to use as mulch and fertilizer.

Worlds First Fully Recyclable Single Serve Coffee Cup

Many consumers have resisted using Single Serve Beverages simply because they are seen, by many, to be negatively impacting our environment by adding additional waste/garbage to our landfills. The challenge to the industry has been two fold. Firstly, a suitable material was difficult to develop (for the plastic cup) that would withstand the high water temperature and still allow a suitable hole to be easily punched through on the bottom. Secondly, all the materials have to be separated from each other and individually placed into their respective recycling bins.

How It Works

Coffee Bean Roasting

Beaver Rock Roastery uses the worlds most environmental coffee roaster! Our roaster uses a patented single gas burner system that provides heat for both roasting the coffee and for incinerating the smoke and odor produced during roasting. Other roasters use a secondary afterburner to incinerate the smoke. After-burners can consume up to 400% more gas than the roasting process alone. The position of the burner inside the cyclone separator and directly below the exhaust port creates an extraordinarily efficient incineration zone that consumes all smoke and odor before it leaves the cyclone. virtually zero emissions and uses up to 4 times less gas than conventional roasters