We recently had the chance to talk with Mitch Smith, owner of Yellow Cup Coffee Roasters, about his experience composting with Dirt Wain. Yellow Cup is small batch roaster, focusing on ethically sourced and sustainable coffees, and composting was a natural fit for his business. Thanks for being part of the composting community, Yellow Cup!
How long have you been composting with Dirt Wain?
I met Brett at a local composting function at Hop River before Dirt Wain was official because I had so many coffee grounds from cold brew that was bogging down my at home compost. As soon as he went into business, I was a very early adopter (summer of 2019, if I recall correctly).
How did you have to adjust your routine when you started composting?
No adjustment necessary as I was already trying to compost, although unsuccessfully.
Does it matter to you if a company composts?
It absolutely does to me! I only try to spend my money at local businesses who focus on sustainability
What would you want people to know about composting that they might not already know?
It’s harder to do on your own than you think, let a professional do it for you!
What’s the most unusual thing that you think you’ve composted?
Nothing unusual but I always enjoy seeing Dirt Wain posts on Instagram about what you can and what you cannot compost. Most useful during the pandemic was sanitizing wipes that were required to clean all surfaces before and after use of our roasting space. I felt horrible about putting them in the trash but then I saw they can be composted!
Are there any other sustainable practices you use in your business?
Like a lot of the coffee roasters doing things the right way, we take a lot of consideration into sustainability in our green coffee buying. What I am most proud of though is our coffee bags are 100% compostable. 82 days in a well-balanced compost and poof, they are gone. Very few other coffee roasters are doing this which I can never understand because it was easy and the right thing to do.