Our Environmental Principles
Beaver Rock 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. 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 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.
Beaver Rock 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.
We make available our used burlap coffee bags to local growing groups for neighbourhood gardens.
Worlds First Fully Recyclable Single-Serve Coffee Cup
Many consumers have resisted using single-serve beverages simply because they are seen, 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 uses the worlds most environmental-friendly 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 positioned directly below the exhaust port creates an extraordinarily efficient incineration zone that consumes all smoke and odor before it leaves the cyclone. This results in virtually zero emissions that uses up to 4 times less gas than conventional roasters.