Ray & Jules saw that something is wrong in the coffee industry. The traditional way in which coffee beans are roasted produces an enormous amount of CO2. 15 million tonnes annually to be precise. Not environmentally friendly, in other words. By redesigning the roasting process, Ray & Jules have succeeded in roasting beans without emitting CO2.
At Ray & Jules, roasting with industrial ovens has made way for a slow roasting process powered by solar energy. The beans pass through several chambers that reuse the hot air. This is three times more energy-efficient and results in a richer taste. Traditional coffee roasters heat the beans very briefly at 600°C. This often destroys the beans. Then the beans often break down, or you don't roast them completely. The resulting unpleasant, bitter taste is fortunately not present in the slow roasting process that Ray & Jules use.
Ray & Jules try to extend their ecological efforts to transport and packaging. For example, the company tries to deliver as many beans as possible with electric vehicles. As far as packaging is concerned: B2B already uses reusable packaging and for individuals, CO2-neutral packaging.