Groundwork News

Summer is finally here, and for us that means backyard barbecues, lazy afternoons, and as many road trips as we can possibly cram into the next few months. But we know just as well as anyone that the perfect summer day isn’t complete without a frozen treat. We’ve been in the test kitchen and are excited to share our new favorite summer recipe: tea pops!



Bring them to your 4th of July cookout or keep them in the freezer for those extra-hot days.



Ingredients: 

3 cups water

1 1/2 tsp lime zest
1 1/2 tbsp Mango Flip Tea blend
3 tbsp agave (or simple syrup)

1/2 cup fresh or frozen berries


Add lime zest to water and bring to a boil. Remove from heat and steep tea in water for five minutes. Stir in agave. While tea is steeping, add berries to popsicle molds. After five minutes pour tea into molds (or ice cube trays!) Freeze for at least five hours.



Pro Tip: If you’re struggling to remove your popsicles from the molds, run them under warm water for 15 seconds.

Enjoy!

Say hello to our brand-new signature drink.

The Iced Beehive Matcha Latte is a special twist on two drinks you’ve come to know and love. We took one of your favorites, matcha, and added almond milk. We then drizzled it with honey, sprinkled it with spice, and served it up over ice (but don’t hesitate to order it hot). Order it at our café at The Grove, on Larchmont Blvd. or Venice on Rose Ave.



Better yet, for the next month 10% of the proceeds from each Groundwork Iced Beehive Matcha Latte purchase goes to support beefriendlyinitiative.org, an organization dedicated to fighting Colony Collapse Disorder. 

Cheers to that.



LBC, Say Hello to an L.A. Legend!

The L.A. legend is taking its show on the road . . . slightly! We’re thrilled to announce that we’re expanding our relationship with Whole Foods Market 365, courtesy of a brand-new café located in Whole Foods Market 365 Long Beach. What does this mean, you ask? When you’re in the LBC, you can now enjoy all of the coffee, tea, and specialty drinks you’ve come to know and love, not to mention a full line of house-made baked goods, grab-n-go items, and a made-to-order menu packed with brunch favorites.

Visit our Long Beach café.

In September 2017, Groundwork made quite a splash at the Golden Bean North America Roasters Competition in Portland, Oregon. Going up against more than 800 submissions from the top coffee roasters in the U.S. and Canada, we edged out the opposition to take home medals in four different distinctions.

In the weeks leading up to the competition, our team meticulously sourced interesting and intriguing organic coffees from around the world, resulting in the blends that snatched these awards.

Now, we’re giving you an opportunity to sample each of the award-winners — in a brand-new custom four-pack that we like to call The Coffee Quartet. The 2017 Golden Bean Winners Quartet features six-ounce bags of four of our most remarkable blends.  

Mama Quilla

As the name Mama Quilla suggests, our decaf signature espresso blend packs a serious punch even without the caffeine jolt. A light roast set off by notes of cherry, kumquat, and Fuji apple, this award-winner makes for an unforgettable cup.
Recommended Brew Method: Espresso

Pachamama

Viracocha

If you tried our 2017 Holiday Blend — and if you didn’t, dear God, why not? — then you’re already familiar with Viracocha, a gorgeous light-roast signature espresso blend with notes of pipe tobacco, brown sugar, and pine.
Recommended Brew Method: Espresso

Heritage Blend

With notes of fresh citrus, dark fruit, and milk chocolate, this single origin favorite is everything that makes our Ethiopia Heirloom Blend so delicious and a hands-down favorite among the Groundwork staff.
Recommended Brew Methods: Espresso or Chemex

Shop the 2017 Golden Bean Quartet.