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“Benefit consumers, benefit the company
and benefit the environment.”
- Boyer Coffee Company Mission Statement
Since 1965 our commitment to customers and employees has been unparalleled. Now, we are channeling the same passion and enthusiasm into benefitting the environment. Through a variety of cutting-edge initiatives, we are conserving resources, eliminating waste, and reinventing the coffee roasting business. To learn more about Boyer’s commitment to sustainability please read below.
THE NITTY-GRITTY profitability of going green
By Luke Williams
Fresh Cup Magazine, January 2012
As Kermit the Frog famously put it, “It’s not easy being green.” While he may have been referring to the color of his skin, his sentiments could also be applied to being an eco-friendly, sustainable company in the coffee industry. It’s clear that roasters need to make an effort to be good stewards of our environment and communities, but how can we make sure our efforts actually make a difference? And more importantly, how do we participate with a limited budget?
Boyer’s Coffee Company is a medium-size roaster-retailer located in Denver. Founded in 1965 by Bill Boyer, its genesis was in office coffee services. As the company grew, Bill expanded into retail, and Boyer’s Coffee now is sold throughout Colorado.
When Bill passed away in November 2009, he left a company that was operationally efficient and staffed with experienced and dedicated employees. Boyer’s Coffee had developed a well-earned reputation for roasting excellent coffee sold at fair prices. We did not, however, have a reputation as being an eco-friendly company. We wanted to change that perception, and our first step was to get help.
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BOYer’s coffee: CONSERVING RESOURCES, SAVING MONEY, DOING GOOD
By Graham Russell
ISOCA Magazine, January 2012
Founded in 1965, Boyer’s Coffee is based in Denver, Colorado. When Jim McManus took over as CEO from founder Bill Boyer in 2009, the business was struggling to deal with a 140 percent spike in the global price of coffee beans, and McManus realized he would have to initiate major changes to set the business back on the road to prosperity.
The company had always tried to do the right thing, especially with respect to its employees, most of whom had been there for many years. The company, however, did not have any green programs in place. McManus had no special predisposition toward sustainability either, but he knew that is was becoming the norm in the coffee roasting business… He saw that sustainability could be a key driver of the new strategy he needed and settled on the idea that the company’s activities must always, “Benefit consumers, benefit the company and benefit the environment.”
