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Wrong Even Lee?

Even Steve Lee

Director of Coffee, Quality and Education

Groundwork Coffee Company

HQ Phone:  (818) 506-6020

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I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Community Edition at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

Groundwork Coffee Company

5457 Cleon Ave

North Hollywood, California,91607

United States

Company Description

At Groundwork, we're in the business of providing you with the finest in certified organic, fairly traded coffees and teas. In order to do that, we have to be in business. In order to do that, we had to go back and revisit our freight and handling policies. [C... more.

Find other employees at this company (46)

Web References(7 Total References)


www.groundworkcoffee.com

Even Steve Lee, our Director of Coffee, Quality and Education (point miser that he is), scored it high and waxed poetic on its qualities in the cup.
But we had to wade through about thirty coffees from Mexico that whose taste profiles ranged from tasting something like accidentally having your mouth open just as a skunk decides it feels threatened and "expresses" itself; to sucking on old & wet jute; to "it's brown and tastes like coffee; to "hey…pretty good…"; to a stifled squeal of joyful surprise at having just sipped a cup of brown ambrosia a passing Greek Deity accidentally left on our cupping table . We keep on plugging ahead, though, constantly on the lookout for another forgetful deity accidental gift. Even after we make a purchase, we continue to cup coffees from the same origin to get a better idea of what the new crop is shaping up to be and to better understanding where our coffee fits into that picture. Flying 2500 miles to cup good coffees may seem extreme even for a guy like me who brings his own Aeropress, Hario Hand Grinder (with metal filter!), four pounds of coffee we just roasted today…and just remembered I forgot my gram scale and coffee scoop (Drats!) Even so, I feel it is important for us to attend/participate in events like the Cup of Excellence for all sorts of reasons.


www.groundworkcoffee.com

Even Steve Lee, our Director of Coffee, Quality and Education (point miser that he is), scored it high and waxed poetic on its qualities in the cup.
But we had to wade through about thirty coffees from Mexico that whose taste profiles ranged from tasting something like accidentally having your mouth open just as a skunk decides it feels threatened and "expresses" itself; to sucking on old & wet jute; to "it's brown and tastes like coffee; to "hey…pretty good…"; to a stifled squeal of joyful surprise at having just sipped a cup of brown ambrosia a passing Greek Deity accidentally left on our cupping table . We keep on plugging ahead, though, constantly on the lookout for another forgetful deity accidental gift. Even after we make a purchase, we continue to cup coffees from the same origin to get a better idea of what the new crop is shaping up to be and to better understanding where our coffee fits into that picture. Flying 2500 miles to cup good coffees may seem extreme even for a guy like me who brings his own Aeropress, Hario Hand Grinder (with metal filter!), four pounds of coffee we just roasted today…and just remembered I forgot my gram scale and coffee scoop (Drats!) Even so, I feel it is important for us to attend/participate in events like the Cup of Excellence for all sorts of reasons.


www.groundworkcoffee.com

Even Steve Lee, our Director of Coffee, Quality and Education (point miser that he is), scored it high and waxed poetic on its qualities in the cup.
But we had to wade through about thirty coffees from Mexico that whose taste profiles ranged from tasting something like accidentally having your mouth open just as a skunk decides it feels threatened and "expresses" itself; to sucking on old & wet jute; to "it's brown and tastes like coffee; to "hey…pretty good…"; to a stifled squeal of joyful surprise at having just sipped a cup of brown ambrosia a passing Greek Deity accidentally left on our cupping table . We keep on plugging ahead, though, constantly on the lookout for another forgetful deity accidental gift. Even after we make a purchase, we continue to cup coffees from the same origin to get a better idea of what the new crop is shaping up to be and to better understanding where our coffee fits into that picture. Flying 2500 miles to cup good coffees may seem extreme even for a guy like me who brings his own Aeropress, Hario Hand Grinder (with metal filter!), four pounds of coffee we just roasted today…and just remembered I forgot my gram scale and coffee scoop (Drats!) Even so, I feel it is important for us to attend/participate in events like the Cup of Excellence for all sorts of reasons.


www.groundworkcoffee.com [cached]

Even Steve Lee, our Director of Coffee, Quality and Education (point miser that he is), scored it high and waxed poetic on its qualities in the cup.
But we had to wade through about thirty coffees from Mexico that whose taste profiles ranged from tasting something like accidentally having your mouth open just as a skunk decides it feels threatened and “expresses†itself; to sucking on old & wet jute; to “it’s brown and tastes like coffee; to “hey…pretty good…â€; to a stifled squeal of joyful surprise at having just sipped a cup of brown ambrosia a passing Greek Deity accidentally left on our cupping table . We keep on plugging ahead, though, constantly on the lookout for another forgetful deity accidental gift. Even after we make a purchase, we continue to cup coffees from the same origin to get a better idea of what the new crop is shaping up to be and to better understanding where our coffee fits into that picture. Flying 2500 miles to cup good coffees may seem extreme even for a guy like me who brings his own Aeropress, Hario Hand Grinder (with metal filter!), four pounds of coffee we just roasted today…and just remembered I forgot my gram scale and coffee scoop (Drats!) Even so, I feel it is important for us to attend/participate in events like the Cup of Excellence for all sorts of reasons.


www.groundworkcoffee.com [cached]

Even Steve Lee, our Director of Coffee, Quality and Education (point miser that he is), scored it high and waxed poetic on its qualities in the cup.
But we had to wade through about thirty coffees from Mexico that whose taste profiles ranged from tasting something like accidentally having your mouth open just as a skunk decides it feels threatened and "expresses" itself; to sucking on old & wet jute; to "it's brown and tastes like coffee; to "hey…pretty good…"; to a stifled squeal of joyful surprise at having just sipped a cup of brown ambrosia a passing Greek Deity accidentally left on our cupping table . We keep on plugging ahead, though, constantly on the lookout for another forgetful deity accidental gift. Even after we make a purchase, we continue to cup coffees from the same origin to get a better idea of what the new crop is shaping up to be and to better understanding where our coffee fits into that picture. Flying 2500 miles to cup good coffees may seem extreme even for a guy like me who brings his own Aeropress, Hario Hand Grinder (with metal filter!), four pounds of coffee we just roasted today…and just remembered I forgot my gram scale and coffee scoop (Drats!) Even so, I feel it is important for us to attend/participate in events like the Cup of Excellence for all sorts of reasons.


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