Vermonts coffee-roasting industry is growing at a remarkable rate due to the increase in local food and drink products that consumers demand, but are Vermonts artisan coffee roasters offering sustainable organic, Fair Trade Certified and eco-friendly options to their customers?

At the same time, however, some companies are trying to make an impactful difference beyond their business walls. Lake Champlain Chocolates in Burlington is one such family-owned and operated chocolatier attempting to foster strong connections between its local customers and farmers – similar to how generations of families provide natural ingredients for its production process.

Capitol Grounds Coffee in Montpelier exemplifies Vermont roasters that strive to establish strong relationships with retail customers, with its Coffee Roasted For Friends slogan reflecting this philosophy. Capitol Grounds also hosts demonstrations throughout Vermont stores, while their frequent friend program rewards loyal customers with T-shirts, mugs or hats as a thank you gesture.

Though most of their customers are local, the company also sells coffee throughout the United States. Christopher Pyatak, coffee resources manager of the roaster, noted that sales for their new Bernies Beans blend – a Colombian roast roasted to Full City Plus dark roast status and 20 percent donated back to Vermont Veterans Fund with every bag purchased – have been very strong.

Capitol Grounds stands out as a training center for the specialty coffee industry, providing CQI-accredited courses on brewing and roasting as well as its School of Coffee certification program for professionals in coffee. Furthermore, Capitol Grounds holds Specialty Coffee Association Certified Premier training facilities offering tours, tastings and workshops; although due to the pandemic its activities have been suspended temporarily; Pyatak hopes that soon thereafter these offerings can resume again.

Coffee Lab International in Waterbury was established by Mane Alves who has successfully created three distinct businesses all under one roof: Coffee Lab International, Vermont Artisan Coffee & Tea Co. and the School of Coffee. Alves travels regularly abroad in order to foster relationships with farmers whose beans his company roasts and imports; this allows him to ensure his product is being obtained ethically and sustainably.

Freshly-roasted coffee is essential to good flavor, according to Alves. He roasts approximately 600 pounds per week using his company’s largest roaster – a candy-red Joper named “Mane’s Ferrari.” Alves is making an impactful local impact through Odyssey of the Mind – an international organization promoting critical thinking among elementary through college-age students – donating 300 pounds of their coffee in January along with selling 1-pound bags with custom labels designed by students themselves.

Paul Watson of Vermont Roasters has fully embraced community involvement. His company sponsors the Vermont Ski & Ride Classic winter event as well as several charities and schools, and donates generously. Furthermore, they’ve found creative ways to partner with other local food and beverage producers: his coffee concentrate can be found in Wolaver’s Iced Maple Coffee; their Dominican Republic roast is featured in Otter Creek Brewing Co’s Alta Gracia Coffee Porter seasonal favorite while the same dark roast also goes into Strafford Creamery’s coffee ice cream!