Lay Yong Tan, CEO of TAN Coffee in the Annapolis Valley, takes pride in knowing his customers enjoy the freshest cup of coffee when they visit his business.  

Tan started his business in 2007, opening his first cafe in Wolfville, Nova Scotia. He now has four locations in the valley, the others being in Windsor, Kentville and Coldbrook. 

His concern for quality and his desire to contribute to the life of the community earned him the 2022 Business Distinction Award from the Nova Scotia CBDC Association. 

“The prize aims above all to reward companies that are innovative, unique and which constitute a solid employer in the region ,” indicates André Gaudet, economic development officer of the CBDC Hants-Kings.

Non-profit organizations, CBDCs promote the success of small businesses in rural areas through financing, training and advice to entrepreneurs.

In 2019, Tan wanted to revitalize his business activities, but he needed financial assistance. 

“  The CBDC has helped us in several ways. Among other things, thanks to its financing programs, explains Mr. Tan. Traditional banks sometimes have difficulty granting loans. So we approached the CBDC, which financed us and helped us establish our business plan.  »

Mr. Gaudet nominated TAN Coffee because of its environmental, social and governance business model and the creation of approximately 25 jobs for local people.  

“It’s a fantastic story,” said Mr. Gaudet. The establishment aims to purchase fair trade organic coffee directly from producers, at fair market value, which is very important.  »

It's nice to be recognized for your hard work and dedication to a good quality product and the community, Mr Tan points out. 

TAN's business concept is to offer premium coffee while minimizing the supply chain between producers and consumers.  

“  TAN, although it's my last name, is the acronym for The Alternative Network, a group of community micro-roasters who work together to leverage bulk bulk buying to get the freshest produce available,” says Mr Tan.  

The network allows the micro-roaster to obtain supplies directly from the producer, which guarantees the best quality of beans and the best possible value for money for customers.  

“  We sell our coffee as if it were freshly baked bread,” explains Mr. Tan . I want to roast the beans and make them available to customers as quickly as possible so they can enjoy them, whether in the café or at home. » 

Tan roasts his beans every three to seven days, giving them optimal freshness. The beans are roasted in small batches, resulting in exceptional smoothness and flavor.  

Mr Tan traveled to Ecuador, Guatemala and Brazil to source quality coffee beans for his cafes. 

“  Many of the growers I work with have small farms ranging from 2 to 11 acres,” says Tans. I visit their farms, I talk with them and I learn their history. » 

“  I like the idea of ​​fair trade and organic farming, because I'm doing something good and avoiding chemicals like pesticides,” says Tan. In addition, we often go to organic farms which are magnificent gardens. It's really good to go to a place where you can see the difference in quality.  »

The establishments offer not only excellent coffee, but also fair trade organic teas, as well as delicious baked goods and sandwiches made from local ingredients. 

“  We like to source from local businesses like Meadowbrook and Oulton's because, in a way, we continue to support small businesses like ours,” says Tan.

“  Our cafes are community meeting places where people know they will find delicious and ethical food and drink.  » 

~Samantha Calio, Saltwire