Groundwork Coffee - Specialty Coffee Roaster | Unpacking Coffee [Skip to content](#main-content) [ ](https://unpacking.coffee)[ ![Unpacking Coffee Logo](/images/cuppin-logo.svg) Unpacking Coffee ](https://unpacking.coffee/dashboard) [ Coffees ](https://unpacking.coffee/coffees) [ Cuppings ](https://unpacking.coffee/cuppings) [ Recipes ](https://unpacking.coffee/recipes) [ Log in ](https://unpacking.coffee/login) [ ](https://unpacking.coffee/login "Log in") [ Register ](https://unpacking.coffee/register) [ ](https://unpacking.coffee/register "Register") [ Roasters ](https://unpacking.coffee/roasters) Groundwork Coffee Groundwork Coffee ================= Groundwork Coffee is a Los Angeles organic specialty roaster founded in 1990 in Venice, California, originally as a small family-owned rare book store and coffee roastery on Rose Avenue. Groundwork became one of the first certified organic coffee roasters in Southern California in 1994 and continues to specialize in certified organic, fair trade coffees and teas. Watch Episode Read Transcript - [ Our Full Jeff Chean Interview ](https://unpacking.coffee/groundwork-jeff-chean/) - [ Goundwork ](https://www.groundworkcoffee.com/) - [ Groundwork on Twitter ](https://twitter.com/Groundworkcoffe) - [ Groundwork on Facebook ](https://www.facebook.com/groundworkcoffee) - [ Groundwork on Instagram ](https://www.instagram.com/groundworkcoffee/) - [ Groundwork on Pinterest ](https://www.pinterest.com/groundworkc/) ![Groundwork Coffee](/storage/roaster-profiles/118/featured.jpg) HELLO Ray: I'm Ray. Kandace: I'm Kandace. Ray: Welcome to Unpacking Coffee. This week Groundwork Coffee of Los Angeles and... Kandace: Venice Beach. Ray: Portland. I was going to say ... Kandace: Oh, and Portland. That's right. They're here. Ray: You know what, Kandace? Kandace: Ray? Ray: It occurs to me that we don't have any coffee. Do you want to go get some? Kandace: I think I'd prefer coffee, yeah. Ray: All right. Kandace: Whew. Well that was quite a ... I think I drank all my coffee. But I feel like Venice Beach sounds more ... Ray: Well it's not Los Angeles. Kandace: It sounds more beachy. Ray: It's sounds like it's non-Los Angeles. Founding Story Ray: I spoke with Jeff Chean. Jeff Chean: My name is Jeff Chean and my title, my self-given title is Chief Coffee Guy. I took the title back in the nineties because I don't like pompous titles. I grew up, born and grew up in L.A. and around a lot of the entertainment industry, so dropped out of law school and just trying to figure out what the hell to do in my life. I stumbled on the opportunity delivering fresh-brewed coffee, donuts, bagels, and muffins on set to locations. That's what I started doing. I got into the NBC lot somehow and then I picked up one show, The Days of our Lives...Fresh Prince and Greg Kinnear was on the Tonight Show with Silver. Coffee's a big deal. People sometimes won't work until the coffee's there. I said, "You know what? I need to control the coffee better that I'm using to brew," and started experimenting with roasting and then I opened up a small roastery where I was roasting. Then, I realized I really enjoyed that more than the, "We need five cups of coffee quarter to four in the morning in Malibu," which eventually became Supreme Beans. So I took the assets out of Joe To Go and merged that with another small company, like sized, that was called Supreme Beans and we started to grow that together. Throughout this time, Groundworks (which was called at that time Karno Coffee Warehouse) was owned by Richard Karno. We were friendly. Back in those days, things weren't as collegial as they are now. One day, he said, "I'm done. You need to buy me." I'm like, "Uh. Okay, uh ..." We talked about it. We took over his wholesale side and then realized that the wholesale and the retail need to be on the same track and going the same direction, so we brought in a third partner at that point. He was done with the retail at that point in time, too, so we bought the retail rather than having that go somewhere else and diverge from what we were trying to do with the wholesale side of it. Now it's two different companies: one's wholesale, one's retail. The Organic Challenge Ray:They moved into Portland a few years back, so now we can get their delicious coffee anytime we want. The fact that they do all organic can be a challenge, which is one of the thing Jeff and I discussed at length. Jeff Chean: Well, I'll tell you what it's like being a buyer of organic coffee. It's like choosing to tie my strong arm behind my back and then say, 'I'm going to go into a heavy-weight championship boxing match with just my left hand.' That's what it feels like. There's this wide universe of beautiful coffees, and I can only choose this special slice of it and so that's one of the reasons that I also am traveling more and more is to ensure our supply chain. For five years we bought coffee in a place in Mexico, in Oaxaca. This year, they notified us they dropped their organic certification. It's happening more and more and that's because it's not easy to maintain and with the outbreak of roya (the rust), there isn't necessarily access to the non-agritoxin solutions to that. It isn't necessarily widespread, or there's not even a belief necessarily that they'll work. And the fact that you got to choose if you're going to starve or maintain the integrity of your organic certification, you're going to choose to eat and you should choose to eat and that's the right choice. Danger: Going Where the Coffee Is Kandace: He's written a pretty interesting article about going into dangerous areas to bring back coffee to us. Jeff Chean: Coffee grows in dangerous places and my job is to go where coffee is. When I go there, I'll go as a judge with Cup of Excellence and that kind of process can bring life-changing money to the farmers. In the case of one of the best stories in the article where I was in Burundi, my wife is flipping out and she wants me to come back and I'm like, "You know what? I'm not walking out on this because this is such a big deal for the farmers that I'm staying to finish this and see it out." Earthy Identity Ray: So their logo appears to be a shovel and a spoon connecting you to the Earth. Kandace: Yeah, but I have to say sometimes I get real tired of anything that is organic or sustainable being ... I have this color in my mind that's like the organic green and I just really like the fact that they have their own feel to it but then they're also just really focused on being sustainable. They do a really great job on the back of every bag just educating us a little bit about the social change that's happening as a result of the power of your purchase. That's pretty amazing. I think sometimes it can be hard to have a really strong tie to growers or what's happening at source when you get coffee and they're doing a really good job of ... Ray: They do, they put a lot of documentation on their packages, yeah. Kandace: Because I think it's for real. Hitting the Ground in Portland Kandace: So what about this move to Portland? What they hay? Jeff Chean: One of the other similarities about Venice and Portland is the strength of the concept of local and what that means. Whereas I think we've been welcomed by many, many people, there are a lot of people who are like, "You're not local." In one sense, we are. In one sense, we're not because we have big business in Los Angeles and other sense, we have a coffee roastery and we're roasting everything here and sourcing it here and we have 40 people that we're employing here and want to grow our presence here. We like it here. I'd like to move here. We want to share the good word about organics and educate people as to why that's a good thing. Ray: Groundwork Coffee Roasters of Venice Beach and Portland. Watch the Show https://vimeo.com/220383035 HELLO Ray: I'm Ray. Kandace: I'm Kandace. Ray: Welcome to Unpacking Coffee. This week Groundwork Coffee of Los Angeles and... Kandace: Venice Beach. Ray: Portland. I was going to say ... Kandace: Oh, and Portland. That's right. They're here. Ray: You know what, Kandace? Kandace: Ray? Ray: It occurs to me that we don't have any coffee. Do you want to go get some? Kandace: I think I'd prefer coffee, yeah. Ray: All right. Kandace: Whew. Well that was quite a ... I think I drank all my coffee. But I feel like Venice Beach sounds more ... Ray: Well it's not Los Angeles. Kandace: It sounds more beachy. Ray: It's sounds like it's non-Los Angeles. Founding Story Ray: I spoke with Jeff Chean. Jeff Chean: My name is Jeff Chean and my title, my self-given title is Chief Coffee Guy. I took the title back in the nineties because I don't like pompous titles. I grew up, born and grew up in L.A. and around a lot of the entertainment industry, so dropped out of law school and just trying to figure out what the hell to do in my life. I stumbled on the opportunity delivering fresh-brewed coffee, donuts, bagels, and muffins on set to locations. That's what I started doing. I got into the NBC lot somehow and then I picked up one show, The Days of our Lives...Fresh Prince and Greg Kinnear was on the Tonight Show with Silver. Coffee's a big deal. People sometimes won't work until the coffee's there. I said, "You know what? I need to control the coffee better that I'm using to brew," and started experimenting with roasting and then I opened up a small roastery where I was roasting. Then, I realized I really enjoyed that more than the, "We need five cups of coffee quarter to four in the morning in Malibu," which eventually became Supreme Beans. So I took the assets out of Joe To Go and merged that with another small company, like sized, that was called Supreme Beans and we started to grow that together. Throughout this time, Groundworks (which was called at that time Karno Coffee Warehouse) was owned by Richard Karno. We were friendly. Back in those days, things weren't as collegial as they are now. One day, he said, "I'm done. You need to buy me." I'm like, "Uh. Okay, uh ..." We talked about it. We took over his wholesale side and then realized that the wholesale and the retail need to be on the same track and going the same direction, so we brought in a third partner at that point. He was done with the retail at that point in time, too, so we bought the retail rather than having that go somewhere else and diverge from what we were trying to do with the wholesale side of it. Now it's two different companies: one's wholesale, one's retail. The Organic Challenge Ray:They moved into Portland a few years back, so now we can get their delicious coffee anytime we want. The fact that they do all organic can be a challenge, which is one of the thing Jeff and I discussed at length. Jeff Chean: Well, I'll tell you what it's like being a buyer of organic coffee. It's like choosing to tie my strong arm behind my back and then say, 'I'm going to go into a heavy-weight championship boxing match with just my left hand.' That's what it feels like. There's this wide universe of beautiful coffees, and I can only choose this special slice of it and so that's one of the reasons that I also am traveling more and more is to ensure our supply chain. For five years we bought coffee in a place in Mexico, in Oaxaca. This year, they notified us they dropped their organic certification. It's happening more and more and that's because it's not easy to maintain and with the outbreak of roya (the rust), there isn't necessarily access to the non-agritoxin solutions to that. It isn't necessarily widespread, or there's not even a belief necessarily that they'll work. And the fact that you got to choose if you're going to starve or maintain the integrity of your organic certification, you're going to choose to eat and you should choose to eat and that's the right choice. Danger: Going Where the Coffee Is Kandace: He's written a pretty interesting article about going into dangerous areas to bring back coffee to us. Jeff Chean: Coffee grows in dangerous places and my job is to go where coffee is. When I go there, I'll go as a judge with Cup of Excellence and that kind of process can bring life-changing money to the farmers. In the case of one of the best stories in the article where I was in Burundi, my wife is flipping out and she wants me to come back and I'm like, "You know what? I'm not walking out on this because this is such a big deal for the farmers that I'm staying to finish this and see it out." Earthy Identity Ray: So their logo appears to be a shovel and a spoon connecting you to the Earth. Kandace: Yeah, but I have to say sometimes I get real tired of anything that is organic or sustainable being ... I have this color in my mind that's like the organic green and I just really like the fact that they have their own feel to it but then they're also just really focused on being sustainable. They do a really great job on the back of every bag just educating us a little bit about the social change that's happening as a result of the power of your purchase. That's pretty amazing. I think sometimes it can be hard to have a really strong tie to growers or what's happening at source when you get coffee and they're doing a really good job of ... Ray: They do, they put a lot of documentation on their packages, yeah. Kandace: Because I think it's for real. Hitting the Ground in Portland Kandace: So what about this move to Portland? What they hay? Jeff Chean: One of the other similarities about Venice and Portland is the strength of the concept of local and what that means. Whereas I think we've been welcomed by many, many people, there are a lot of people who are like, "You're not local." In one sense, we are. In one sense, we're not because we have big business in Los Angeles and other sense, we have a coffee roastery and we're roasting everything here and sourcing it here and we have 40 people that we're employing here and want to grow our presence here. We like it here. I'd like to move here. We want to share the good word about organics and educate people as to why that's a good thing. Ray: Groundwork Coffee Roasters of Venice Beach and Portland. Watch the Show https://vimeo.com/220383035 No coffee offerings have been added for this roaster yet. Log In to Cup Log in to your account Enter your email and password to continue Email address Password Remember me Cancel Log in Need an account? [Sign up](https://unpacking.coffee/register) Log In to Cup Log in to your account Enter your email and password to continue Email address Password Remember me Cancel Log in Need an account? [Sign up](https://unpacking.coffee/register) 0 Coffee Offerings 0 Total Cuppings Added 1 year ago Roaster Details Website [ www.groundworkcoffee.com ](https://www.groundworkcoffee.com) Established 1990 Location City Los Angeles State/Province California Country United States Use filters or recent searches to refine your results. Press Esc to close. Filters 12 showing Users 0 Coffees 0 Roasters 0 Recipes 0 Explore featured coffees Start typing to search across the entire database. [ ### [ Finca Santa Cruz Washed ](https://unpacking.coffee/coffees/178-finca-santa-cruz-washed) by [ Ritual Coffee Roasters ](https://unpacking.coffee/roasters/180-ritual-coffee-roasters) Process Washed Varieties [Typica](https://unpacking.coffee/varieties/34-typica), [Bourbon](https://unpacking.coffee/varieties/9-bourbon) Country Mexico Region Chiapas Harvest 2026 Source José And Karina Argüello First noted Jul 28, 2026 Last tasted Aug 02, 2026 2 cuppings [ chocolate ](https://unpacking.coffee/flavors/108 "chocolate") [ grapefruit ](https://unpacking.coffee/flavors/20 "grapefruit") [ earl grey tea ](https://unpacking.coffee/flavors/242 "earl grey tea") [ lime ](https://unpacking.coffee/flavors/19 "lime") [ citrus ](https://unpacking.coffee/flavors/110 "citrus") ](https://unpacking.coffee/coffees/178-finca-santa-cruz-washed) [ ### [ Gamaliel Ríos Ortíz ](https://unpacking.coffee/coffees/177-gamaliel-rios-ortiz) by [ Ritual Coffee Roasters ](https://unpacking.coffee/roasters/180-ritual-coffee-roasters) Process Honey Varieties [Peñasco](https://unpacking.coffee/varieties/99-penasco), [Typica](https://unpacking.coffee/varieties/34-typica) Country Mexico Region Chiapas Harvest 2025 Source La Concordia First noted Jul 21, 2026 Last tasted Jul 21, 2026 1 cupping [ peach ](https://unpacking.coffee/flavors/3 "peach") [ citrus ](https://unpacking.coffee/flavors/110 "citrus") [ caramel ](https://unpacking.coffee/flavors/23 "caramel") [ butterscotch ](https://unpacking.coffee/flavors/32 "butterscotch") ](https://unpacking.coffee/coffees/177-gamaliel-rios-ortiz) [ ### [ Finca Santa Cruz Natural ](https://unpacking.coffee/coffees/176-finca-santa-cruz-natural) by [ Ritual Coffee Roasters ](https://unpacking.coffee/roasters/180-ritual-coffee-roasters) Varieties [Geisha](https://unpacking.coffee/varieties/16-geisha) Country Mexico Region Chiapas Source Finca Santa Cruz First noted Jul 19, 2026 Last tasted Jul 19, 2026 1 cupping [ chilled red wine ](https://unpacking.coffee/flavors/240 "chilled red wine") [ lime ](https://unpacking.coffee/flavors/19 "lime") [ cacao nibs ](https://unpacking.coffee/flavors/241 "cacao nibs") ](https://unpacking.coffee/coffees/176-finca-santa-cruz-natural) [ ### [ Ecuador - Finca La Noria ](https://unpacking.coffee/coffees/175-ecuador-finca-la-noria) by [ SK Coffee ](https://unpacking.coffee/roasters/290-sk-coffee) Process Washed Varieties [Typica Mejorado](https://unpacking.coffee/varieties/91-typica-mejorado) Country Ecuador Region Loja Elevation 2170m Source Finca La Noria First noted Jul 16, 2026 Last tasted Jul 16, 2026 2 cuppings [ vanilla ](https://unpacking.coffee/flavors/27 "vanilla") [ watermelon ](https://unpacking.coffee/flavors/111 "watermelon") [ grapefruit ](https://unpacking.coffee/flavors/20 "grapefruit") [ calamansi ](https://unpacking.coffee/flavors/239 "calamansi") ](https://unpacking.coffee/coffees/175-ecuador-finca-la-noria) [ ### [ Honduras Byron Hernandez ](https://unpacking.coffee/coffees/174-honduras-byron-hernandez) by [ Heart Coffee Roasters ](https://unpacking.coffee/roasters/47-heart-coffee-roasters) Process Washed Varieties [Pacas](https://unpacking.coffee/varieties/28-pacas) Country Honduras Region Santa Barbara Elevation 1820m First noted Jul 14, 2026 Last tasted Jul 14, 2026 1 cupping [ cantaloupe ](https://unpacking.coffee/flavors/238 "cantaloupe") [ raspberry ](https://unpacking.coffee/flavors/6 "raspberry") [ honeysuckle ](https://unpacking.coffee/flavors/62 "honeysuckle") ](https://unpacking.coffee/coffees/174-honduras-byron-hernandez) [ ### [ Colombia Young Producers ](https://unpacking.coffee/coffees/173-colombia-young-producers) by [ Branch Street Coffee Roasters ](https://unpacking.coffee/roasters/289-branch-street-coffee-roasters) Process Co-fermented and experimental (Strawberries, red wine yeast, fruit glucose, CO2) Species Arabica Varieties [Caturra](https://unpacking.coffee/varieties/12-caturra), [Castillo](https://unpacking.coffee/varieties/13-castillo) Country Colombia Elevation 1700m Source Columbia Young Producers Development Lot - Antioquia, Quindío And Huila First noted Jul 14, 2026 Last tasted Jul 14, 2026 1 cupping [ star fruit ](https://unpacking.coffee/flavors/237 "star fruit") [ papaya ](https://unpacking.coffee/flavors/16 "papaya") [ orange blossom ](https://unpacking.coffee/flavors/60 "orange blossom") ](https://unpacking.coffee/coffees/173-colombia-young-producers) [ ### [ Juan Jiménez, El Porvenir ](https://unpacking.coffee/coffees/172-juan-jimenez-el-porvenir) by [ Sey ](https://unpacking.coffee/roasters/288-sey) Process Washed Varieties [Pink Bourbon](https://unpacking.coffee/varieties/1-pink-bourbon), [Ethiopian Landrace](https://unpacking.coffee/varieties/98-ethiopian-landrace) Country Colombia Harvest February 2026 Source El Porvenir - Santa Barbara, Palestina First noted Jul 14, 2026 Last tasted Jul 14, 2026 1 cupping [ citrus ](https://unpacking.coffee/flavors/110 "citrus") [ apple blossom ](https://unpacking.coffee/flavors/146 "apple blossom") [ lychee ](https://unpacking.coffee/flavors/120 "lychee") ](https://unpacking.coffee/coffees/172-juan-jimenez-el-porvenir) [ ### [ Juan Jimiménez, El Porvenir ](https://unpacking.coffee/coffees/171-juan-jimimenez-el-porvenir) by [ Sey ](https://unpacking.coffee/roasters/288-sey) Process Washed Varieties [Pink Bourbon](https://unpacking.coffee/varieties/1-pink-bourbon), [Ethiopian Landrace](https://unpacking.coffee/varieties/98-ethiopian-landrace) Country Colombia Region Huila Elevation 1700m Harvest February 2026 First noted Jul 14, 2026 0 cuppings ](https://unpacking.coffee/coffees/171-juan-jimimenez-el-porvenir) [ ### [ Rwanda Nyungwe ](https://unpacking.coffee/coffees/170-rwanda-nyungwe) by [ Process Coffee ](https://unpacking.coffee/roasters/287-process-coffee) Process Anaerobic Natural Country Rwanda Source Nyungwe First noted Jul 04, 2026 Last tasted Jul 05, 2026 2 cuppings [ rhubarb ](https://unpacking.coffee/flavors/212 "rhubarb") [ strawberry compote ](https://unpacking.coffee/flavors/235 "strawberry compote") [ citrus peel ](https://unpacking.coffee/flavors/236 "citrus peel") [ strawberry ](https://unpacking.coffee/flavors/7 "strawberry") [ citrus ](https://unpacking.coffee/flavors/110 "citrus") ](https://unpacking.coffee/coffees/170-rwanda-nyungwe) [ ### [ Olgar Ortega ](https://unpacking.coffee/coffees/169-olgar-ortega) by [ ilse ](https://unpacking.coffee/roasters/286-ilse) Process Washed Varieties [Caturra](https://unpacking.coffee/varieties/12-caturra) Country Colombia Region San Agustín Elevation 1750m Harvest August 2025 Source Villa Maria First noted Jun 30, 2026 Last tasted Jun 30, 2026 1 cupping [ plum ](https://unpacking.coffee/flavors/10 "plum") [ raisin ](https://unpacking.coffee/flavors/12 "raisin") [ dark chocolate ](https://unpacking.coffee/flavors/34 "dark chocolate") [ orange peel ](https://unpacking.coffee/flavors/132 "orange peel") ](https://unpacking.coffee/coffees/169-olgar-ortega) [ ### [ Robinson Salamanaca ](https://unpacking.coffee/coffees/168-robinson-salamanaca) by [ ilse ](https://unpacking.coffee/roasters/286-ilse) Process Washed Varieties [Pink Bourbon](https://unpacking.coffee/varieties/1-pink-bourbon) Country Colombia Region San Agustín Source San Isidro First noted Jun 24, 2026 Last tasted Jun 24, 2026 2 cuppings [ black tea ](https://unpacking.coffee/flavors/65 "black tea") [ pine ](https://unpacking.coffee/flavors/74 "pine") [ lemongrass ](https://unpacking.coffee/flavors/106 "lemongrass") [ apricot ](https://unpacking.coffee/flavors/4 "apricot") [ lemon ](https://unpacking.coffee/flavors/18 "lemon") ](https://unpacking.coffee/coffees/168-robinson-salamanaca) [ ### [ Illumination | Washed Carbonic Macerated ](https://unpacking.coffee/coffees/167-illumination-washed-carbonic-macerated) by [ Savage Coffees ](https://unpacking.coffee/roasters/285-savage-coffees) Process Washed, Carbonic Maceration Varieties [Geisha](https://unpacking.coffee/varieties/16-geisha) Country Panama Region Chiriqui Source Finca Deborah First noted Jun 24, 2026 Last tasted Jun 24, 2026 1 cupping [ pomegranate ](https://unpacking.coffee/flavors/139 "pomegranate") [ nectarine ](https://unpacking.coffee/flavors/126 "nectarine") [ black tea ](https://unpacking.coffee/flavors/65 "black tea") ](https://unpacking.coffee/coffees/167-illumination-washed-carbonic-macerated)