Chase & Sanborn Coffee Company

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Chase & Sanborn Coffee
Chase & Sanborn logo.svg
Owner Massimo Zanetti Beverage USA
Country United States
MarketsWorldwide
Previous owners1985 - Nestlé
1999 - Sara Lee
Website www.shopmzb.com/chase-sanborn
Illustration of the Chase & Sanborn building at 87 Broad St., Boston, Massachusetts Chase and Sanborn no87 BroadSt BostonMA.png
Illustration of the Chase & Sanborn building at 87 Broad St., Boston, Massachusetts

Chase & Sanborn Coffee is an American brand of coffee created by the coffee roasting and tea and coffee importing company of the same name, established in 1864 in Boston, Massachusetts, by Caleb Chase (1831-1908) and James Solomon Sanborn (1835-1903). [1] It says that it is the first coffee company to pack and ship roasted coffee in sealed tins.

Contents

History

When Standard Brands was formed in 1929, it acquired Chase & Sanborn, where it remained until 1981 when the company merged into Nabisco. Nabisco sold Chase & Sanborn to Florida importer General Coffee Co. owned by Colombian Alberto Duque in 1982. [2]

Duque's creditors sold the business to Hills Bros. in 1984; Nestle became the new parent in 1985. [3] [4] Nestle sold its US coffee business to Sara Lee in 1999, and the Chase & Sanborn, Hills Bros., MJB, and Chock Full O' Nuts brands were sold to Massimo Zanetti Beverage Group in 2006. [5]

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References

  1. Knight, Ellen (October 3, 2012). "Portrait of Sanborns to grace Sanborn House". Daily Times Chronicle . Woburn, Massachusetts. Retrieved June 30, 2024.
  2. "General Coffee" . The New York Times . March 16, 1982. p. D17. ISSN   0362-4331 . Retrieved June 30, 2024.
  3. Shiver, Jr., Jube (February 11, 1985). "New Aroma, Old Product: Hills Bros. Reviving Chase & Sanborn" . Los Angeles Times . Retrieved June 30, 2024.
  4. "All Hills Bros. stock was sold to Nestle Holdings" . Los Angeles Times. January 15, 1985. Retrieved June 30, 2024.
  5. Johnson, Greg (December 7, 1999). "Nestle USA to Sell Coffee Brands to Sara Lee" . Los Angeles Times. Retrieved June 30, 2024.

Further reading