Certified organic signature blend. Bold and smooth with notes of vanilla bean, fresh cedar, and okay bourbon. Est. 1990. Coffee, tea, community. USDA organic. Non GMO Project verified. nongmoproject.org. Certified organic by CCOF. Locally roasted organic coffee since 1990. Our Gayo Gold lot comes from the farmer group KSU Burni Bies Gayo which was started in 2004 from the Gayo Highlands in the northern tip of Sumatra. It is composed of 866 coffee farmers from the area, 20% of whom are women. This coffee comes about after a decade-long international infrastructure project in partnership with PT Indo Caf Co. 1 full pound. Enjoy! From the Ground Up: Established in 1990, Groundwork was one of the very first certified organic coffee roasters in Southern California. A pioneer in Fair Trade and fairly traded coffee sourcing, we remain committed to sustainable business practices, forging relationships with growers and importers who promote responsible coffee production. We specialize in peak-roasted, single origin coffees and robust, flavorful blends. Our mission is to develop each coffee to its maximum potential while also meeting the demands of our dynamic customer base in a sustainable way. From field to cup, we are committed to providing the highest quality product available while continuing to improve the well-being of our communities, both locally and at origin. www.groundworkcoffee.com. - Jeff Chean, Licensed Q grader. Accredited by the Coffee Quality Institute. Handcrafted by Groundwork Coffee Co.

Certified Organic Arabica Coffee

Brewing Instructions: 1. Use 2 Tbsp. of ground coffee for every 6 oz. of water. 2. Heat filtered water to a temperature of 195-205 degrees F. 3. For the best cup, grind your beans just before brewing: French Press: Coarse; Pour Over/Drip: Medium; Espresso: Fine. 4. Allow for the proper amount of time to brew: French Press: 4 minutes; Pour Over/Drip: 3-5 minutes; Espresso: 20-30 seconds per shot. Sit back, relax, and enjoy one of life's little miracles.