Groundwork Coffee Company

Velvety, dark chocolate, smoked almonds, red fruit we set out to develop a blend that was complex, bold and fully developed. Yet, sweet fruitiness and nuttiness is lacking in many dark roasts. When we finally found the perfect formula, all we could say was, “that tastes like black gold.” note the buttery, almost syrup like body. Our most popular blend.

Dates, cola, citrus, milk chocolate. angel city is our lightest roast and boasts big and bright flavors. This house blend is quintessential Los Angeles with wonderful floral notes, a bright fruity acidity and sun soaked sweetness from the coffees’ natural sugars. Like Los Angeles, there is a depth to this blend that defies definition.

Burnt caramel, hints of dried citrus and molasses our founder's favorite inspired by the great literary sea captain captain jack Aubrey, the coffee drinking protagonist in a series of books by Patrick O’brian which included master and commander. He loved coffee and once saw a mermaid, but it was a manatee. All around even body and acidity with notes of caramel, dried citrus and molasses.

Creamy texture,‏ Smokey, cocoa nib our darkest roast. Named after the legendary miles Davis jazz album, this blend is dark and electric, a noir classic for the ages. If you like your coffee like your jazz, incredibly dark, smoky and fascinating, bitches brew is for you.

In the cup: this is a unique coffee from the Dominican republic, an origin not usually featured by most. This coffee is juicy and syrupy and has a nice bottom end sweetness with notes of fudge brownies, hazelnuts and plums. The silky texture and smooth acidity is a strong point of this coffee and can be accentuated by direct infusion brew methods like the Sowden and the Aeropress. Though mainly known for its sugar production, in Dominican, at higher altitudes, coffee is commonly grown as a production crop. with climate conditions similar to Jamaica and other caribbean nations, the Dominican republic has great potential as a specialty coffee producer. This lot of coffee from Aprocafe in the Jarabacoa region of the la Vega province is primarily made up of Typica and Caturra varieties, and is a good example of a clean sweet coffee out of the caribbean without having to pay the premium for Jamaica Blue mountain. The Asociacion de Productores de cafe del Macizo central (Aprocafe) was created in 1988 by rural producers in Jarabacoa, the second largest municipality in the Dominican republic's la vega province. Aprocafe now represents more than 100 coffee-growing families, providing them with additional income and socio-cultural activities. In turn, the families protect local natural resources by reforesting the mountain areas of Jarabacoa and conserving nearby tributaries of the Yaque del Norte river, the country's longest river.

In the cup: the cup is very well balanced and has a long, sweet finish with notes of cocoa, tangerine, dry spice, toasted almonds, and a syrupy texture reminiscent of hard candy. Unecafe (unidad ecológica para el sectore café oaxaqueño) is an association of small coffee producers founded in 2011. this fair trade organic certified co-operative is located in the state of oaxaca and is run by a group of 30 indigenous communities in the coffee regions of; costa, sierra sur, mixteca, cañada, and papaloapan. Unecafe has nearly 2200 members, of which about 40% are women producers. Unecafwe participates in many projects to help its members focus on sustainability and development for an improved lifestyle. Some of the projects that they participate in are; agroforestry and carbon sequestration, the chatino center for ecological agriculture, the community learning center and the coffee and sustainable development fund. Coffee in mexico: coffee did not arrive in mexico until the late 18th century, when the spanish brought plants from cuba and the dominican republic. Its commercial cultivation began later when german and italian immigrants relocated from guatemala and other central american nations in the 1790s, when the first coffee plantations began to appear in the southeast state of vera cruz. For a long while, coffee cultivation took a back seat to harvesting the mineral rich soils of mexico and production was not very high. Only after the mexican revolution did small farmers begin to invest in coffee cultivation in a serious way. Agrarian reforms in the post-revolutionary period granted thousands of small plots of land to indigenous groups and laborers. The rise of the pri (institutional revolutionary party) in the early 20th century also saw the development of inmecafe in 1973 - the national coffee institute of mexico. The 1970's and 80's saw huge growth in coffee production, but unfortunately with decline of mexico's economy and infrastructure inmecafe lost government support and collapsed in 1989. cooperatives were formed to replace the transportation, processing and marketing arms of inmecafe. They began to share information on organic certification, and decreasing dependence on capital-intensive inputs like fertilizer. Today, mexico is one of the largest producers of certified organic arabica coffee. These co-ops have survived not only to replace inmecafe and become powerful players in the organic coffee industry, but also to extend their purview to economic diversification, environmental initiatives, and to provide and lobby for social services like school and hospitals. They have come to represent islands of self-determination within a political spectrum that barely recognizes their existence. The model and success of mexican co-operatives and civic organization has laid the groundwork for some of the most compelling social movements in the world.

Caramel flavor with notes of peanut butter, malt, and milk chocolate with a smooth acidity and a rich creamy mouthfeel. fazenda colina is in patrocinio area of minas gerais. situated at an altitude of 970 meters, the farm is 78 hectares of land, of which about 50 are dedicated to coffee. this is one of the only wholly certified organic farms in the cerrado region of brazil. they have been producing organic coffee since 2007. this lot of certified organic coffee from fazenda colina is a nice alternative to the fruity organic brazil coffees we have had in the past. one might remember the fazenda nossa senhora de fatima and others that had that distinct dried fruit taste. this is one of the nicest, cleanest, most balanced dry-processed brazil's we have had as of late.

Creamy texture, Smokey, cocoa nib our darkest roast. named after the legendary miles Davis jazz album, this blend is dark and electric, a noir classic for the ages. If you like your coffee like your jazz, incredibly dark, smoky and fascinating, bitches brew is for you.

Tamarind, syrupy, licorice, full bodied, molasses, Smokey chicory is the roasted root of the endive plant. During the civil war, coffee shortages forced southerners to add fillers like chicory to their coffee. Today, more than 150 years later, you’d have another fight on your hands if you tried to take it away. Our big easy blend is an organic version of the louisiana classic; a balanced and bold French roast blended with the sweet and slightly nutty organic chicory.

Velvety, dark chocolate, smoked almonds, red fruit we set out to develop a blend that was complex, bold and fully developed. Yet, sweet fruitiness and nuttiness is lacking in many dark roasts. When we finally found the perfect formula, all we could say was, “that tastes like black gold.” note the buttery, almost syrup like body. Our most popular blend.

Dark chocolate, cherry, citrus, caramel, cream there is no single espresso coffee bean, only blends, and this one is a tribute to the classic espressos of Italy. We’ve peak roasted this blend to focus on sweetness, developing a thick rich crema with bright berry flavors and a touch of chocolate. salute!

Red apple, raisins, brown sugar. Just because it’s decaf doesn’t mean it has to be bland. This organic water-processed blend has plenty of crisp acidity and aromatics throughout the cup. Guaranteed 99.7% caffeine free, this coffee says, “go ahead and grab the big cup”.

Dark chocolate, cherry, caramel, cream. There is no single espresso coffee bean, only blends, and this one is a tribute to the classic espressos of Italy. We’ve peak roasted this blend to focus on sweetness, developing a thick rich crema with bright berry flavors and a touch of chocolate. salute!

Silky, toasted-marshmallow,‏ dark chocolate. this coffee is an ode to our Venice beach roots, our melting pot of artists, surfers, office toilers and beachcombers who need a cup of coffee that has a little something for everyone. It’s not too light or too dark. It has body but isn’t heavy. It’s like the southern california weather; just one beautiful damn day after another.

In early summer in the mountains of china, night blooming jasmine flowers are picked in the morning and kept cool, until nightfall, when they are mixed with fine oolong tea. When evening comes, the blossoms open their scented petals and infuse the tea with their fragrant scent. For more than 800 years this process has been repeated annually. With the highest quality teas, all the spent blossoms are hand-picked out of the tea before it is packaged.

The most popular tea in japan, its grassy notes are rapidly becoming an acquired taste in the U.S. where consumers are learning to appreciate its clear, pale-green liquor. Sencha is processed differently than chinese green tea in that it is first steamed for 15-20 seconds to prevent oxidation before it is pan fried. The steaming imparts a more vegetal and greener color than chinese-style green teas. Sencha is usually taken hot in cold months and chilled in the summer.

Look closely at this tea and you should see small shiny balls, each rolled into a round pellets so small they resemble grains of black powder. This chinese green tea is processed by withering the tea leaves, after which they are steamed, rolled and dried. Gunpowder has a honey like softness with a slight smoky flavor. Also called “pearl tea” or “bead tea,” the highest quality gunpowder should have small, tightly rolled pellets and a shine, indicating freshness.

The British‏ “e” in Grey as opposed to the American “a” betrays this tea’s English origins. Named after the 2nd earl Grey, British prime minister in the 1830s, it is traditionally a black tea blend infused with oil from the rind of the bergamot orange. legend has it the tea was specially blended by a Chinese mandarin for lord Grey to offset excess lime in the lord’s local water supply. Less sour than lemon, the fragrant bergamot aroma is popular with green tea as well as black.

The British “e” in Grey as opposed to the American “a” betrays this tea’s English origins. Named after the 2nd earl Grey, British prime minister in the 1830s, it is traditionally a black tea blend infused with oil from the rind of the bergamot orange. legend has it the tea was specially blended by a Chinese mandarin for lord Grey to offset excess lime in the lord’s local water supply. Less sour than lemon, the fragrant bergamot aroma is popular with green tea as well as black.

Yes, “chai tea” is a redundancy. Now that we’ve gotten that out of the way, we can focus on masala chai, which literally means “mixed-spice tea.” in ayrvedic terms, masala chai is a black tea mixed with “warm” spices such as cinnamon, green cardamom, and ginger. Natural vanilla give this masala chai an added depth that goes well with milk or soy.

A groundwork blend consisting of peach tea, gold rush and natural passion fruit flavor.

A deep red infusion similar to grenadine with a taste close to lemonade. Hibiscus is tangy and enriched with vitamin c.

Native to india and tropical Asia, lemon-grass has a spicy lemony aroma with a flavor that is tart, herbal and refreshingly cooling. This herb is commonly used to relieve fatigue, reduce stress and soothe stomach aches as well as for cold remedies.

Afrikaans for “red bush.” The needles from this South African plant produce an herbal tea that is rich in vitamins, minerals and antioxidants. Naturally caffeine free, it is low in tannins and reputed to assist with allergies, digestive problems and nervous tension. Excellent mixed with steamed milk or soy.

Literally “brown rice tea” Genmaicha is a green japanese sencha combined with toasted brown rice. The rice was originally added as a filler so japanese peasants could afford the aristocratic drink. Thus, it is also known as the “people’s tea.” today, Genmaicha’s nutty taste combined with a mild grassy body make it popular with all segments of Japanese society.

In early‏ summer in the mountains of china, night blooming jasmine flowers are picked in the morning and kept cool, until nightfall, when they are mixed with fine oolong tea. When evening comes, the blossoms open their scented petals and infuse the tea with their fragrant scent. For more than 800 years this process has been repeated annually. With the highest quality teas, all the spent blossoms are hand-picked out of the tea before it is packaged.

Just like how real champagne comes only from the champagne region of France, real Darjeeling tea is the eponymous product of the Darjeeling region of West Bengal, India. A black tea grown on steep mountain slopes at altitudes of up to 4000 ft, Darjeeling has a distinctive light amber color and muscatel-flavored cup. However, the incomplete oxidation of some of the higher grades technically makes them a form of oolong. Darjeeling teas are graded through an absolute orgy of initials and adjectives. Thus Darjeeling grades run the gamut from the highest designation - Sftgfop for super fine tippy golden flowery orange pekoe, to the lowest – d for dust.