Vermont Coffee Company

At the Green Mountain Coffee® Café and Visitor Center we enjoy sharing experiences with the community.  Green Mountain Coffee Roasters, Inc. provides employees an opportunity to visit coffee growing communities on source trips. This gives us the chance to see where the process of tree to cup begins and meet the farmers who produce the very same coffee we roast everyday.

In December, my coworker Michele was given the opportunity to go to Nicaragua with fellow employees in the company, including east coast to west coast American and Canadian teammates.  Not only did she have the chance to meet and create bonds with the farmers who influence our lives even here in Vermont, but she had the chance to get to know people within the company she may not have had a chance to meet otherwise.

In February two of our coworkers, Christiane and Joshua, had the chance to travel with members of the International Woman’s Coffee Alliance to Guatemala. The International Women’s Coffee Alliance (IWCA) strives to create a difference in the world of coffee. With a mission to “empower women in the international coffee community to achieve meaningful and sustainable lives; and to encourage and recognize the participation of women in all aspects of the coffee industry,” the IWCA, from its inception, has remained focused on promoting possibilities for women in coffee communities throughout the world.  

After our trips to our coffee growing regions we, as a whole department in the Green Mountain Coffee Café and Visitor Center, found a deep respect for the people in our supply chain. We created long lasting bonds with our coffee growing communities and our international team members who keep this company running strong.  The in-depth opportunity to see and experience the tree to cup experience and have the chance to share with our community has given a life changing view of the coffee sitting in our cups.

 

This Thursday (8/16/12), we’ll be hosting our 6^th annual carwash to raise money for the Waterbury, Vermont-based nonprofit Grounds for Health, an organization that aims to reduce the incidence of cervical cancer in coffee-growing communities.

Employees will be hosing down and washing cars behind the Green Mountain Coffee Visitor Center and Café in Waterbury from 12 p.m. - 4 p.m . The carwash is free, but donations are strongly encouraged (especially if you’d like your car detailed by Gigi’s Cleaning Company)! They’ll be free Ben and Jerry’s ice cream as well as music by The Growlers.

  

In addition, to hosting this annual carwash, we’ve also been a long-time supporter of Grounds for Health through past grants. We most recently awarded Grounds for Health a three-year $900,000 grant that will help them to further develop their existing cervical cancer prevention programs in Nicaragua, Mexico, and Tanzania, and expand its program into Peru. We're excited to continue to support Grounds For Health's efforts to establish sustainable and effective cervical cancer prevention and treatment programs in coffee-growing communities. The partnerships Grounds for Health forges with coffee cooperatives help break down barriers that stand between women and the care they need.

If you’re in the area on Thursday, be sure to stop by the carwash to show your support and have some fun!

Volunteerism is an integral part of our Corporate Social Responsibility programs. Every full-time employee can take up to 52-hours of paid time-off to volunteer for an non-profit organization they are passionate about (learn more on how we support local communities).

A company tradition in Vermont has been to cleanup one of the nearby rivers as part of American River’s National River Cleanup. In Vermont, we’ve been organizing a River Cleanup on the Winooski River since 2005. As our volunteerism program has expanded to other employee locations, so has the tradition of an annual River Cleanup.

In early April, employees from our Knoxville, TN facility, with help from Ijams Nature Center (also a Green Mountain Coffee Roasters grant recipient) participated in their 3^rd annual River Rescue cleanup event on the Tennessee River. In total, 149 volunteers over the course of two days collected 452 bags of trash, 20 tires, 6 shopping carts, a conveyor belt, a bicycle, a gas tank, a metal “man” cut-out, rugs, ropes and numerous other items. The approximate weight of the bagged trash was approximately 8,100 lbs!

Yesterday, Grounds for Health announced that they will be able to further develop their existing cervical cancer prevention programs in Nicaragua, Mexico, and Tanzania, and expand its program into Peru thanks to a three-year $900,000 grant from Green Mountain Coffee Roasters, Inc. We've supported the Vermont-based non-profit through past grants as well as through the annual Grounds For Health Carwash. We're excited to continue to support Grounds For Health's efforts to establish sustainable and effective cervical cancer prevention and treatment programs in coffee-growing communities.

The announcement of this grant is particularly meaningful as January is Cervical Cancer Awareness Month. August Burns, the Executive Director of Grounds For Health says "It’s important to recognize that the greatest cancer killer of women in developing countries worldwide is cervical cancer, despite it being nearly 100% preventable".

“We are proud to contribute to Grounds for Health’s important work in coffee-growing communities,” says Colleen Bramhall, GMCR Coffee Community Outreach Manager. “The partnerships Grounds for Health forges with coffee cooperatives help break down barriers that stand between women and the care they need. We are proud of the accomplishments of our Waterbury neighbor and look forward to continuing our collaboration.” 

In the words of Fatima Ismael, cervical cancer survivor and general manager of the Soppexcca coffee cooperative, a long-time partner of both companies, “I think until my last breath, I will be eternally grateful for what [Grounds for Health] has done for us.” You can find out more information on Grounds for Health on their webpage, Facebook or Twitter.

During the past couple days, while email and phone calls have slowed down in the office, my coworkers and I started to reminisce about the past year at GMCR. It is a wonderful experience working at a growing company, but it was nice to slow down a bit this week and look back at some of the highpoints for us working in the Corporate Social Responsibility (CSR) department.  

For me, it’s all about the growth. As our business has grown, so has our 5% fund. We’ve expanded our reach exponentially since I started with the company 5 years ago. There are more resources to grant to deserving non-profits in coffee-growing communities and in new supply chains. We’ve started employee community grant programs at our Employee Sites throughout the U.S. Our department has also grown – welcoming 3 new members to the CSR this year. It is truly amazing to see the ongoing development of our CSR programs.

Liz Dohrman, Enterprise Volunteerism Specialist

Working on the domestic team in our CSR department, I know a lot about our work in coffee growing communities but had never had the chance to see the projects we support in person. In December I had the opportunity to visit Nicaragua as part of this year’s employee source trip. In a little town called San Ramon, we met children attending Coffee Camp. Coffee Camps were started by a small, Vermont-based non-profit called Planting Hope. Parents who work in the fields to harvest coffee frequently leave their young children at home alone. Coffee Camps offer a safe place for kids to go during their school vacation. Instead of being left home alone in remote areas, they go to camp where snacks and a meal are provided and a school-like curriculum is presented, with a little fun thrown in, too. Meeting these kids was incredible. Many live in remote areas in meager conditions with few possessions. We had the opportunity to play with them and see how happy they are, despite the many challenges facing them. I’m very proud to work for a company that supports projects like Planting Hope’s Coffee Camps.

Eliza Dodd, Domestic Community Outreach

One of my 2011 highlights was participating in GMCR’s River Clean-Up week! It is a great opportunity for employees to get out and give back to our local communities. I had a blast digging tires out of the river, paddling down the Winooski, and meeting folks from other departments in the company.

Mary Beth Jenssen, Supply-Chain Outreach

When thinking back on my first year as a GMCR employee, the part that sticks out in my mind above the rest is the people. Stated many times, but all too often unproven, is the importance of great coworkers.  GMCR has a culture that values collaboration, open dialogue and growth that is proven through its employees. I have never met a coworker that I didn’t like and have been fortunate enough to have made many friends over the last 11 months and that is  a rare thing to find at work. Having wonderful coworkers can be a reason you come in to work each day, a reason you stay with the company rather than looking to move out, a reason you are able to accomplish a seemingly impossible project. 2011 at GMCR has been filled with wonderful coworkers that showed me what it means to work at a great place.

Thank you for following our work throughout the year.

And Happy New Year!

This past Saturday we held the grand reopening of the Green Mountain Coffee^® Visitors Center and Café - and what a great success it was!  All day long folks stopped by to check things out, see our revitalized space, and warm up (it was only 25-degrees out) with a steaming cup of coffee. Some lucky customers even walked away with great prizes including gift bags full of Green Mountain Coffee goodies (and even a Keurig® brewer or two).

We have to say: The Café staff did a spectacular job reopening the doors. Their friendly greetings and glowing faces really added to the enjoyment of the day. To say the least, we are so happy to see them back in action – particularly when they walked around with a selection of tasty treats was provided by Joan Grenier of Grenier’s Home Bakery.  Yum!

What’s a celebration without music?  Harwood Unions High School’s own a capella group, I Cantori, stopped by and captivated listeners with a selection of holiday favorites on the front porch. True professionals, the group sounded perfect - even in chilly temperatures!

Inspired by the occasion (and by the joyous music), Megan Smith, Vermont’s Commissioner of Tourism & Marketing, spoke about Waterbury and the importance of small towns in Vermont. Revitalizing Waterbury presented Ernie Pomerleau with a community services award for his work in Waterbury – thanks, Ernie!  Missy Gorham, the Café’s Manager, also got the chance to speak, sharing how very happy she is to be back in business after three months of hard work to get everything up and running again. Finally, the group raised their mugs in a toast to the Café staff, commemorating the reopening, the Visitor Center’s 5th year in business and Revitalizing Waterbury’s 20^th year.

We are so fortunate to be part of a community that looks out for each other and rally when times get tough. We hope that the Café will continue to embody a sense of community spirit and that locals and visitors alike will come see us to enjoy a warm cup of coffee and the company of family and friends.

Thanks to all those who joined us on Saturday!  We hope to see you again soon. And for those of you who didn’t have the chance, come visit us any day of the week between 7 a.m. – 5 p.m. You’ll be glad you did.

By: Alexa Mucklow, PR Intern

Every year on the blog, we step back and give thanks.  Thanks for our families.  Thanks for our friends.  Thanks for the air we breathe and the coffee we drink.  We step back and think about the hard times and the triumphant times.  The silly and the delicious.  We take a moment to take a moment, and hope that you do the same with us.  So, without further ado, our thanks:

Laura: I am thankful to work with smart, passionate colleagues who care deeply about their work and the impact we have on the world around us.

Mike: Easy…I am more grateful than I could ever express for the presence of our little boy Zeke – a miracle baby born March 5^th, 2011.

John: I am thankful for so many things. I am thankful that my house did not experience any damage during Hurricane Irene, my heart goes out to the Vermonters that are still putting their lives back together. I am thankful for family and friends who offer their love and support.  I am thankful for my awesome job at Green Mountain Coffee Roasters, Inc.; it is great to work with so many smart people who love coffee. I am thankful for my two dogs; they are old, fit and happy and keep me active.

Marybeth: I am thankful for a great cup of coffee (Guatemalan Finca Dos Marias Rocks!) on a sunny fall morning while sitting on my front porch watching the sun light up the sky. I am thankful for being a part of a company that cares – cares about the people who work here, our consumers, and the environment. I am thankful that as our sales grow so does the 5% we donate to local and global causes.

Roger: Have you ever had one of those moments of wonder? The kinds when the whole world seems to slow down just long enough for you to appreciate it. And then for that instant, that single speck in time, nothing else matters – no stress, no worry, no frets. The other day when I was walking to work I had one of those moments. It was a beautiful morning and the sun was dancing on the autumnally punctuated mountains that surround us. The air was crisp but not cold. The colors of the sky, the clouds, and the hillsides were spot on. Even the birds’ songs seemed to lilt just a bit brighter, carrying on the breeze just a second longer than the physics of sound would normally allow. The moment literally stopped me in my tracks. I chuckled to myself while taking it all in. Those moments, those quick, personal mental group hugs with the universe, those simple distillations of time and purpose and place, that’s what I’m thankful for….

Mary Beth J.: I am new to Green Mountain Coffee Roasters, Inc. this year and have found that I have a lot that I am thankful for:

• Bringing my personal passion into work each day


• New opportunities and experiences


• A new appreciation for the coffee industry and an endless supply of caffeine


• Having coworkers who patiently waited while I got back on my feet, literally, and cheered me on along the way after having only known me for a few weeks

Colleen: I am thankful that I trusted my heart and moved from New York City to Vermont!  Now I have a fiancé that I adore, a dream job at a company I admire, and a world of outdoor adventures at my doorstep!

Jen:  I am thankful for my awesome network of friends who never fail to support me and keep me going!  And that Donovan McNabb is no longer the starting quarterback for the Vikings! ;)

Derek: I am thankful for many things, but among them: I am thankful that great, interesting music is still being made today.  I’m thankful that the Flatlander Barbecue team didn’t fall flat on our face during our first year of competitive barbecue.  I’m thankful to work for a company with so many opportunities and to have the ability to work on such an amazing brand.  And I’m thankful that my wife and I get to live in the beautiful state of Vermont – more often than not, my morning commute is just breathtaking.

Kristen:  It’s been one of those years, folks.  You know: The kind of year that brings just as many challenges as it does rewards?  But man, are those rewards all the sweeter because of the hurdles it took to get them.  And those rewards are: Superior coworkers – the kind that will deal with you reverse trick-or-treating around campus in costume or frolicking down the halls of Cubeland; loving family – those that will pick you up at the airport after an event so late in the night it’s early in the morning; and hilarious, dedicated friends – the ones that roll their eyes when you tell them they’re all getting coffee for Christmas for year number three and then merrily chug every morsel of caffeinated goodness.

Tom:  My family lore has it that we're descended from the pilgrims John Howland and Elizabeth Tilley. Howland was swept off the deck of the Mayflower in a storm -- but saved by a rope thrown overboard. So I'm definitely thankful for that rescue. Otherwise I wouldn't even be here! (I am also secretly grateful for the cranberry sauce shaped just like the can it comes out of. With three kids, there's always some of that on our Thanksgiving table, alongside the more wholesome, natural whole-berry stuff.)

Doug: I'm thankful for wool socks, the heavy kind, all sheepy soft on the inside and thick enough to ward off evening chills. I'm thankful for autumn bonfires, and friends to share them with. Marshmallows, toasted just so. And I'm exceptionally thankful for a job with an amazing company that has in so many ways exceeded my expectations about what a group of committed people can do. I mean — it's a job, right? In this economy that's enough, and it affords me many of the other things I'm thankful for. But working here has enriched me as a human being, too. Who'd have expected that? So, thanks. And don't forget… wool socks: awesome.

What are you thankful for this year?

Update 9/15/2011 - We're getting really excited for the relief show tomorrow night and to help spread the word our friends at Select Design created this great event flyer! There are going to be some fabulous raffle prizes as well as some food samples from Vermont Companies!

9/8/2011 - As you know, communities around Vermont – and many of our friends and coworkers – continue to recover from the aftermath of tropical storm Irene.   We’ve all been searching for ways to help, to do more where there’s need and to support organizations that can reach people and places we cannot.

That’s why on Friday, September 16, Green Mountain Coffee Roasters, Inc. and other Vermont businesses will be hosting an Irene Flood Relief concert at Higher Ground in Burlington.

The concert features energetic afro-indie pop band Rubblebucket, returning to Vermont for one last 2011 concert to help the Vermont community, and Latin jazz and salsa dance band Ritmo Masacote.

In addition, the event will spotlight the companies and nonprofit organizations who have been involved in the relief efforts.

Tickets are $10 each, with proceeds benefitting the Vermont Foodbank.  Tickets are now on sale -- please click here to purchase tickets.

ETA: Can’t make it to Vermont for the event?  We’ll miss you, but you can still donate by texting FOODNOW to 52000 to donate $10 to Vermont Foodbank.

Last weekend, a team of Green Mountain Coffee and Brew Over Ice foodies rolled into Washington, D.C. fueled with the idea that coffee, tea, and BBQ would make for a winning combination at the Safeway Barbeque Battle.  After three days of late nights, early mornings, and more coffee around the brewer than we can count, the results are in:

Flatlander BBQ’s Celestial Seasoning Sweet Southern Tea Perfect Iced Tea-rubbed and Brew Over Ice Nantucket Iced coffee sauce-smothered pork ribs took 3rd place in the Barbeque Battle!  These caffeinated ribs garnered our team a pig-topped trophy and $500, which will be donated to the Boys & Girls Club of Washington, D.C., the marquee charity of the event.  To top it all off, it turns out we placed 9th out of 41 teams, competing among some of the top teams in the country. “Wow,” would be an understatement.

Wanting to spread BBQ coffee revelations around and to thank you all for cheering us on, it’s time to share our recipes in time for everyone to enjoy them during the Fourth of July.  Look below to learn how to make our Coffee-Rubbed Brisket, Half-and-Half Chicken, Nantucket Blend-Rubbed Pork Shoulder and award-winning Sweet Tea Ribs.  Not to mention our Jalapeño Coffee Barbecue and Tricky Barbeque Saucel!  Read the recipes below:

 

Coffee-Rubbed Brisket

RUB:
2 Tablespoons Green Mountain Coffee Fair Trade Organic Sumatran Reserve OR Nantucket Blend K-Cup® Portion Packs

2 Tablespoons paprika

2 Tablespoons light brown sugar (Fair Trade Certified™)

2 Tablespoons coarse salt

4 Tablespoons ground black pepper

1 Tablespoon ground ancho chili powder

1 Tablespoon finely grated lemon zest

Open the portion packs and empty the contents into a bowl with other ingredients.  Mix well.

MOP:

1/2 cup apple juice

4 tablespoons Worcestershire sauce

TECHNIQUE:

Trim a full packer brisket of most exterior fat and silverskin, or you can use just the brisket flat

Coat the brisket with a thin layer of yellow mustard and then coat with coffee rub, rubbing it into the meat.  Wrap in plastic wrap or place in a large resalable plastic bag and refrigerate overnight.

Rest the meat at room temperature before grilling, about 1 hour. Prepare grill for indirect medium-low heat, about 250 degrees.
Put the brisket, fatty-side up, on the grill away from the heat; cover the grill. Baste or spray the brisket with the mop whenever the surface looks dry, about once every hour. Keep the temperature of the grill or smoker around 250 degrees, adding charcoal as necessary.

After 4 hours of cooking, put the brisket in an aluminum foil pan, fatty side up; return brisket to the grill away from the heat. Cover the grill; continue cooking. Continue mopping the brisket if it looks dry. If your grill has a temperature gauge, it should stay about 250 degrees during the entire cooking time. If using charcoal, add fresh coals about once an hour.

Cook until severely browned and blackened in spots or very well-done (about 190 degrees on an instant read thermometer in the thickest part of the brisket), 6 to 8 hours total.

Remove the pan from the heat; let rest 20 minutes. Trim any excess fat; slice brisket across the grain. Serve with barbecue sauce.

Sweet Tea Ribs

RUB:

4 Celestial Seasonings Southern Style Sweet Tea Brew Over Ice K-Cup® Portion Packs

1 Tablespoons paprika

1/2 Tablespoon kosher salt

1 teaspoon Tiny Spice Company Citrus Pepper OR substitute 1 teaspoon black pepper

Peel the foil off the portion packs, empty into a spice or coffee grinder, and grind until powdery.  Mix with the paprika, salt and pepper.

MOP:

1/2 cup apple juice

4 tablespoons Worcestershire sauce

TECHNIQUE:

Pat ribs dry and trim the membrane from the underside.

Coat ribs with a thin layer of yellow mustard and then rub the tea mixture into the ribs

Wrap in plastic wrap or place in a large resalable plastic bag and let marinate for at least 4 hours.

Rest the meat at room temperature before grilling, about 30 minutes. Prepare grill for indirect medium-low heat, about 250 degrees.
Put the ribs, bone side down, on the grill away from the heat; cover the grill. Baste or spray the ribs with the mop whenever the surface looks dry, about once every hour.  Keep the temperature of the grill or smoker around 250 degrees, adding charcoal as necessary.

After 3 hours of cooking, wrap the ribs in aluminum foil and return ribs to the grill away from the heat. Cover the grill; continue cooking. If your grill has a temperature gauge, it should stay about 250 degrees during the entire cooking time. If using charcoal, add fresh coals about once an hour.

Cook until the ribs are flexible when you try to pick them up using tongs or oven mitts, 5 to 6 hours total.  They should not be falling off the bone, but tender and flexible.

Remove the ribs from the heat; let rest 20 minutes. Place on grill directly above coals and baste generously on both sides with sauce, turning frequently to prevent burning.  Remove from grill and cut into portions.

 

Chicken Rub

2 Celestial Seasonings Half & Half Brew Over Ice K-Cup® Portion Packs

4 Tablespoons Mrs. Dash Salt-Free Seasoning

1 Tablespoon paprika

1 Tablespoon kosher salt

Empty the portion packs into a coffee or spice grinder and grind until powdery.  Mix with other ingredients.

TECHNIQUE:

Use the rub on your favorite cut of chicken or a whole chicken: if using a cut with skin, be sure to get under the skin.

Barbecue or grill chicken as you normally would.

 

 

 

 

 

 

 

 

 

Nantucket Blend-Rubbed Pork Shoulder

RUB:

1 Green Mountain Coffee Nantucket Blend Brew Over Ice K-Cup® Portion Packs

3 Tablespoons light brown sugar (Fair Trade Certified™)

1 Tablespoon Tiny Spice Company Citrus Pepper (or substitute black pepper)

½ teaspoon anise seed

1 Tablespoon kosher salt

1/2 teaspoon anise seed

1/2 teaspoon cinnamon

Open the portion packs and empty the contents into a bowl with other ingredients.  Mix well.

MOP:

1/2 cup apple juice

1/4 cup apple cider vinegar

4 Tablespoons Worcestershire sauce

TECHNIQUE:

Trim a pork shoulder (Boston Butt) of  most visible fat and silverskin.

Rub with a thin layer of yellow mustard and then cover with coffee rub

Wrap in plastic wrap or place in a large plastic bag and let marinate overnight

Rest the meat at room temperature before grilling, about 1 hour. Prepare grill for indirect medium-low heat, about 250 degrees.
Put the pork shoulder, fatty-side up, on the grill away from the heat; cover the grill. Baste or spray the brisket with the mop whenever the surface looks dry, about once every hour.  Keep the temperature of the grill or smoker around 250 degrees, adding charcoal as necessary.
After 4 hours of cooking, put the pork shoulder in an aluminum foil pan, add ½ cup apple juice and cover tightly with aluminum foil; return shoulder to the grill away from the heat. Cover the grill; continue cooking. If your grill has a temperature gauge, it should stay about 250 degrees during the entire cooking time. If using charcoal, add fresh coals about once an hour.

Cook until severely the internal temperature reaches 190 degrees on an instant read thermometer, 6 to 8 hours total.

Remove the pan from the heat; let rest 20 minutes. Using heat-proof gloves or forks, pull pork apart in foil pan, using the jus in pan to moisten and flavor the meat.  Remove any connective tissue or fat that didn’t cook out.  Serve with your favorite barbecue sauce.

Tricky Barbecue Sauce

2 Tablespoons grainy Dijon mustard (we use Fox Meadow Farm 3-Peppercorn Dijon from Vermont)

2 Tablespoons yellow mustard (we use Fox Meadow Farm Vermont Maple Mustard)

1 cup cider vinegar

¼ cup low sodium soy sauce

¼ cup regular soy sauce

2 cups ketchup

2 cups honey (Champlain Valley Apiaries Honey)

1 Nantucket Brew Over Ice K-Cup® Portion Pack brewed on 6-oz setting without ice

3 Tablespoons Worcestershire sauce

1 Tablespoon paprika

1 Tablespoon + 1 teaspoon maple sugar OR 2 tablespoons + 2 teaspoons maple syrup

½ teaspoon garlic powder

½ teaspoon Chinese five spice powder

¼ teaspoon ancho chili powder

Combine all ingredients in a medium sauce pan and bring to a light boil.  Boil while continuously stirring for about 15 minutes, or until thickened.

 

Jalapeno-Coffee Barbecue Sauce

2 Green Mountain Coffee Nantucket Blend Brew Over Ice K-Cup® Portion Packs brewed on 4oz setting

1 cup ketchup

¼ cup molasses

2 Tablespoons orange juice

2 Tablespoons cider vinegar

2 teaspoons Worcestershire sauce

2 teaspoons Dijon mustard

2 jalapeno peppers, pierced all over with a fork

3 shots hot sauce

In a medium saucepan, combine all ingredients except hot sauce.  Cook, stirring frequently, over low heat until slightly thickened, 10 to 15 minutes

Remove from heat and let cool.  Discard peppers and season with hot sauce to taste.

 

When I joined Green Mountain Coffee at the beginning of January as an intern in the Public Relations (PR) department, I had no idea what the next few months would bring. I came into the company with only a vague idea about the type of PR work I would be involved with. Now, a few months later, not only have my expectations for Green Mountain Coffee been met and exceeded, but I have developed a passion for the company that goes far beyond my PR role.

Growing up in Vermont, I’ve always known Green Mountain Coffee. As a Vermonter, not being familiar with this company would be like not knowing what real maple syrup tastes like or failing to own a pair of winter boots. After being employed at Green Mountain Coffee for about three months, I’ve discovered that it’s much bigger and much better than I thought. Here are some general things that I’ve learned:

• I have yet to meet one unfriendly Green Mountain Coffee employee.


• There’s so much more to the company than producing and distributing coffee.


• The time and energy that employees put into volunteer work and corporate responsibility is truly impressive and in my mind, very unique.


• At Green Mountain Coffee, it’s about more than just making money. It’s about spearheading industry-wide campaigns and solving challenges in the coffee world.


• The company really cares about each individual customer and does whatever it can to make everyone happy.


• There are so many different balls being juggled that, some times,  it’s a real challenge to keep up with everything.


• Having an endless supply of coffee is very helpful for getting through an eight-hour work day.


• There are so many company buildings dispersed throughout Waterbury that I sometimes think GMCR is the town.


• An iced Wild Mountain Blueberry® Maple Supreme (a drink made at our own Green Mountain Coffee Factory Outlet in town) is my new favorite afternoon sweet.


• The interactive presentation at the Visitor Center and Café makes me think of The Lion King.


• Watching the machine-operated K-Cup production line in the manufacturing plant is mesmerizing.

For someone like me with a big heart and an open mind, it’s easy to become passionate about a company quickly. However, I never imagined that I would learn to love Green Mountain Coffee as much as I do. It’s truly a great company that cares about its customers, the planet, and its employees. As a previous outsider, I saw the company’s dedication to social responsibility and the awards it was receiving, but I never knew the whole story behind this publicity. Now, after being on the inside, I can confidently say that the positive press surrounding Green Mountain Coffee is true— all of it.

By: Arianna Bolotin, beloved PR intern

The Visitor Center is located right in the middle of town and is a welcoming spot not only for guests from outside Vermont, but also for many locals.  Green Mountain Coffee has been a part of the Waterbury community for nearly 30-years, with the Visitor Center celebrating 5-years in the community this coming fall.  Community is a big piece of what we do on a corporate level, but also on the local level.  Integrating the Visitor Center into what is happening locally is very important to me, as a life long resident of Waterbury and as an employee.

On May 13th, at 5:30 p.m. the Visitor Center will host, in conjunction with Harwood Union High School., A Journey to Rwanda: Stories of Hope. Rwanda is a very special place to us:  Today, after years of a brutal civil war, a partnership of growers, roasters and governments is producing exceptionally fine coffee (some of which is in our Fair Trade Spring Revival™ Blend), and allow us all to join in supporting Rwanda’s economic revival and small farmers who are producing extraordinary beans.

Harwood Union High School ,our local high school, has been sending students to Rwanda for the past 7-years in an effort to understand the Rwandan culture and people while creating life changing experiences and long term relationships.  Students participate in a variety of service learning projects and this event gives them the opportunity to share their experiences with the greater community.  While in Rwanda students visit a variety of venues such as schools, craft cooperatives, and coffee farms to name just a few.

I'm proud to be part of a company encourages its employees to find ways of giving back to the community.

You can watch an audio-show produced by one Harwood student as a part of her role in the Rwandan Project here

Whenever I tell someone I work at Green Mountain Coffee Roasters (GMCR), I always get the response “Ohh – they’re supposed to a great place to work!” And I always agree with them; GMCR is a great place to work. In fact, on Monday, March 28th 2011 we were honored as one the best places to work in Vermont! Among others, recipients included small companies like HUBER+SUHNER, Inc and large companies like Mascoma Savings Bank.

To determine these awards, the Best Companies Group assesses both the Employee Benefits and Policies as well as conducting an employee survey at each participating company.

So what makes GMCR a great place to work? For many folks, they say it is working for a company that gives back. Although not all of our jobs directly relate to Corporate Social Responsibility, working for a company that is creating positive change in the world is inspiring. We also support employees’ passion and inspiration through our company volunteer program (CAFE), which provides employees with 52-hours of paid time-off to volunteer at organizations of their choice. Our matching donation program matches 100% of employees’ cash donations to non-profits up to $1000.00 per year.

Other employees value our commitment to continuous learning. Our goal for each employee is 30 learning hours per year. The company offers classes such as Applied Math, English as a Second Language, Business Spanish, Yoga, Tai Chi, Advanced Excel techniques and many more. It’s great knowing that the company is investing in your future and career.

Another benefit I value is the company’s commitment to wellness. I have affordable health care, opportunities to take yoga on campus, and even get reimbursed up to $500 per year for wellness activities, such as skiing, gym memberships and even massages!

You can learn more about GMCR’s awesome benefits and other ways we’re Brewing a Better World at http://www.brewingabetterworld.com.

Curious to see which companies are the best places to work are in your state? Click here to see if your state has participated in a similar program.

Connections: Part 1

We just started buying coffee from a small cooperative in El Salvador called APECAFE. It's not a super unusual group with an amazing tale of hardship or uniqueness, but it is a group that illustrates one of the models we use to buy coffee. With our certified coffees, we use a two tiered approach to sourcing and maintaining good relationships with our supply chain. The first part is fair pricing and clear quality expectations. The second tier is social investments.

As you might know, we take 5% of our pre-tax profits and invest a portion of that in our supply chain, with a strong emphasis on food security to help combat the thin months or "los mesos flacos" in Spanish. Right now we're funding over 50 different projects in over 10 different countries to the tune of over 4 million dollars per year. One of those fundees is Sustainable Harvest, a highly regarded importer of certified coffees based in Portland, OR.

This past summer, they put on a Let's Talk Coffee Food Security Event, that we helped fund, for their and our supply chain. Here's right from their website:

Sustainable Harvest pays growers prices well above the Fair Trade minimum price for their coffee; yet, when we visit coffee-producing communities in Latin America and Africa, farmers still tell us that they struggle to provide food for their children at certain times of year. We realized that simply paying a just price for coffee was not enough. We wanted to help farmers provide food for their families all year round. We began working on mushroom production projects in Tanzania and peer training in Central America.

Sustainable Harvest began our work in food security by leveraging the Let’s Talk Coffee® format—peer-led, hands-on training combined with technological innovations and a market-based approach—to scale initiatives that provide coffee farmers with greater food security. Sustainable Harvest invited approximately 60 people from cooperatives across the region to the Food Security Solutions event in Matagalpa, Nicaragua. There, participants learned innovative, effective strategies to improve food security that they can replicate in their own communities.

One of the groups there was APECAFE.  Jorge Cuevas, Director of Trade Operations for Sustainable Harvest, met with them and they had this to say about us, "we find that very few companies are interested in our livelihoods, our caloric intake, and the nutrition of our children." They wanted to be in our supply chain and we needed coffee. So Jorge connected us: first over a Skype call for an "introduction" as well as some emailed pictures from the event at Selva Negra in Nicaragua. Then, like a good importer does, he facilitated an exchange of quality expectations and helped both sides negotiate a fair price. Now we all have signed contracts and are eagerly awaiting their fine coffee. When it does get here, we're going to put it in our Fair Trade Vermont Country Blend.

Jorge was kind enough to let me do a quick interview with him giving some more background information on the coop. He was here in March and of course it was snowing, which doesn't happen that often in Oaxaca, Mexico where Jorge is from. Poor guy, about half the time he visits here it's snowing or raining and every time we visit him it's sunny, dry and warm.
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Connections: Part 2
One of our other fundees is Catholic Relief Services in Guatemala and they're also doing food security work. At that same conference in Nicaragua was Michael Sheriden from CRS. He has been working for awhile with APECAFE, in particular Las Cruces, which is a primary level coop in APECAFE. He keeps a really nice bog called CRS Coffeelands Blog.  Michael does development work in Central America, but to read his posts and see his pictures, you would think he came from the New York Times and National Geographic.  Great pictures of farmer and employees of Las Cruces.

Over the past few months, many of you have responded to our blog posts about the return of your favorite seasonal coffees, asking why our seasonal blends have been retired from the the K-Cup® Portion-Pack line-up.

Trust us: It was not an easy decision to make.  We know how much some of you love these blends and brewing them in your Keurig® brewer, so the retirement was not one we took lightly.

Discontinuing items from our product lines not new -- as a company, it's standard practice for us to evaluate our products' performance to see how well they're doing, for better or for worse.  At a recent review of our Seasonal coffees, it was shown that the Flavored Seasonal coffees in K-Cups outselling the Seasonal Blends in K-Cups 4 to 1.  We also saw that Seasonal bagged coffees are strong overall, for both flavors and blends.

It's never easy to have to break news like this to our customers--we realize that decisions like this can be disappointing to those who develop a fondness for the products that are discontinued.

But there is are a few options for those of you who adored our Seasonal Blends in K-Cups.  First, Seasonal Blends are still available in bags - so you can pick up at My K-Cup adapter and still brew your favorite.  Second, while the Seasonal Blends are no longer available in K-Cups, our coffee team has worked to find some great recommendations of other coffee blends that you may enjoy:

In place of Holiday Blend, try Green Mountain Coffee Nantucket Blend or Newman’s Own Special Blend Extra Bold.




In place of Wicked Winter® Blend, try Green Mountain Coffee Lake & Lodge®.




In place of Spring Revival® Blend, try Green Mountain Coffee Nantucket Blend.




In place of Summer Safari® Blend, try Green Mountain Coffee Colombian Fair Trade Select.




In place of Autumn Harvest Blend®, try Fair Trade Vermont Country Blend.

August is here – which brings mixed feelings in Vermont. August is one of my favorite months, but also signals the slow close of our short summer. Another earmark of August is that its River Cleanup time. As we announced this morning in a Press Release, Green Mountain Coffee has joined a nationwide effort to keep America’s waterways clean for a 6th year. As a sponsor of American Rivers’ National River Cleanup™, employee volunteers will use paid time off to clean a section of the Winooski River this whole week (August 2-6^th, 2010).

This is our largest Company organized volunteer event in Vermont – and employees look forward to it throughout the year. Last year, over 125 GMCR employees participated in the River Cleanup, and the group removed 194 tires and one ton of trash from the Winooski River. Additional GMCR employee river cleanup efforts recently took place

Liz Dohrman, our Volunteerism Specialist coordinated this year’s cleanup, with well over 100 employees signed up for various shifts and tasks throughout the week. Paul Comey, VP of Environmental Affairs, has been involved with the cleanup since it’s inception and revels in the opportunity to whip out his kayak. water-shoes and waterproof -camera. As Paul puts it “Clean water is important for both healthy communities and a good cup of coffee, so we are happy to support the River Cleanup for the sixth year in a row.”

We’re also working again with the folks from Umiak, who help us out with canoes for the cleanup and a guide to navigate the waters of the Winooski.  Others from Corporate Social Responsibility, Facilities, Production and a host of other departments all work to make this event a success.

If you’re interested in learning more about the National River Cleanup, visit the American Rivers’ website for ideas on how to coordinate your own event.

To learn more about our company volunteer program, CAFE, visit the Employee Volunteerism section on our Corporate Social Responsibility website.

Learn more about the history and other events on the Winooski River, check out the Friends of The Winooski River.

Each year, groups of Green Mountain Coffee Roasters, Inc (GMCR) employees get the opportunity to travel to the very beginning of our coffee supply train: They travel to Source.  Susanne, one of our lovely Green Mountain Coffee marketers, offered to share her experience this past March as she ventured to coffee cooperatives in Mexico.  This is her story:

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I recently returned from a Mexican source trip sponsored by Green Mountain Coffee Roasters, Inc.

A source trip is a unique opportunity for a select group of GMCR employees to visit several remote coffee farms and cooperatives to better understand their coffee growing practices. Since I spend each day sitting in my “Vermont” office trying to “Market” coffee, it seemed only fitting that I was chosen to better understand the true value of specialty coffee by actually visiting its source!

While traveling throughout Mexico, one of my favorite coffee growing regions that I visited was the Chiapas region. I quickly became educated on Fair Trade coffee practices. I also learned the art of patience, humility and harmony with nature.

Here is excerpt from my journal:

"After a five hour van ride from Tuxtla, I was ready for a sitz bath, foot massage and tequila shot! Instead, my colleagues and I hopped in the back of a pick up and set off on a 2 hour ride straight up the mountain. Holding on for dear life, we gasped our way to the top of a cloud-filled rainforest where coffee beans sunned themselves on the edge of the El Triunfo Biosphere Reserve, one of the most important nature reserves in the world because of its size and biodiversity. Home to over 400 different species of birds, this area also grows some of the finest Fair Trade Organic coffee.

I strolled over to the concrete patios where rows of coffee beans sat baking in the sun. I bravely peeked over the mountain’s edge to view the steep terrain. (It reminded me of the double black diamond ski trail I begrudgingly tackled the week before with my 8 year old son!) There, below me, I saw several farmers handpicking select red coffee cherries from the lush green bush they clung to. Excited to give it a try, I managed to pick a couple handful of cherries in approximately 30 minutes - a mere portion of what the farmer next to me was able to pick. I concluded I was not going to be offered a new job anytime soon!

After picking, sorting, washing, fermenting, processing, and drying (I might have forgotten a verb or two) the coffee beans and I made our perilous way back down the mountain. I couldn’t help but think that both the coffee and I (now close friends) were a long way from our final destinations.”

As I sit back down at my desk in Vermont, I ponder this moment in time. I now have a better understanding of the micro-climates that create high quality coffees. I have seen how farmers can co-exist with the environment and how buyers like GMCR can establish long-term relationships and stability with coffee growers through contracts and Fair Trade premiums. It gives me a real appreciation for the company’s purpose:

“We create the ultimate coffee experience in every life we touch from tree to cup – transforming the way the world understands business”.

Today is April 21 - the last day to submit your innovative community ideas to our Revelation to Action competition, as well as the day of the release of the next episode in our Coffee Break saga!

This week, Amanda and I are filming from our 10,000 gallon Biodiesel tank on our Waterbury, Vermont campus.  Why?  Because it's Earth Day on April 22?  Because the biodiesel facility was an idea to improve our company and broader community, just like the hundreds of ideas submitted thus far to Revelation to Action?  Or maybe because it's such a lovely backdrop to film our ninth episode?

All of the above! Take a look for yourself:

Can’t see the embed?  See this week episode at: http://www.youtube.com/watch?v=rtn6ESXQooA

If you missed previous episodes of Coffee Break, take a peek at past episodes at our Coffee Break playlist. Next week, Coffee Break is back to Changemakers – don’t miss out!

Remember, coffee fans and changemakers: Today, April 21, at 5 PM EST is the last chance you have to submit your community changing idea for a chance to win $5,000 toward your cause.  Don't miss out: Submit here.

ETA:4/21/10

WOW - Due to overwhelming interest, Changemakers will continue accepting entries via email until Monday, April 26th at 5pm EST. The online entry form will close as scheduled today at 5pm. To submit an entry after the site closes, return the completed entry form to smintz@ashoka.org by Monday, April 26th at 5pm EST. Entry forms can be downloaded here or contact smintz@ashoka.org to request one via email.

Last month, our fierce PR team (Kristen, Sandy, Maureen and the newest member, Intern Liz!) used just a few of their 52-hours of volunteer time. Read Liz's take on her first CAFE (Community Action For Employees) experience!

On a Friday morning when most people were schlepping through their last few hours before the weekend, Green Mountain Coffee’s PR team, equipped with paint brushes and blue tape, was on a mission.

We were heading to Grounds for Heath, a non-profit organization that focuses on providing cervical cancer screening services to women in coffee-growing countries. Having just rearranged their office in Waterbury, Vermont, the PR team volunteered to help paint their new front reception area as part of Green Mountain Coffee’s CAFE time. (CAFE time, for those who don’t know about it, is one of the great benefits that Green Mountain Coffee Roasters, Inc. offers its employees. It allows employees to go out and volunteer for a combined 52 hours per year, and is counted as paid time-off. How neat is that!?)

Once we arrived at Grounds for Health, we quickly got to work, laying down newspaper to protect the carpet in the room and taping the trim so that paint didn’t end up where it wasn’t welcome. The prep work went smoothly, and in under an hour, we were off with our paint brushes & rollers! It was exciting to see the walls transform from a stark white into a warm, alluring yellow. When we had finished, the space looked like a completely different room, and the freshly-applied color made it the perfect place to house a reception area!

As an intern with the company, I’m really happy that I had the opportunity to complete some CAFE time and volunteer while I’m here. I love the idea that a company like Green Mountain Coffee can be successful and volunteer its time towards worthy causes! Now that I’ve gotten my feet wet in the proverbial “CAFE Time Pond,” I have only one question: “What’s next!?”

-Liz Stewart

Does your company have a volunteer program? We'd love to hear how your organization is helping out in the community. Interested in starting a volunteer program at your company? Read David Jones' (University of Vermont) paper on Corporate Social Responsibility and Employee Volunteerism Programs.