Cascara is the dried fruit pulp of the coffee cherry. The resulting brew combines the freshness of tea with the heritage of coffee, with natural sweetness and fruity notes. Preparation suggestion: steep 5 g of cascara in 200 ml of hot water for 4 minutes. If you're looking for something special that goes beyond tea but isn't coffee, you have to try this.Data:
Becoming a roaster is the result of a long, persistent process.
Behind Ground Roastery lies a journey marked by passion, discovery, and learning. From the very beginning, our goal was clear: to produce high-quality coffees that would delight every coffee lover. Becoming a roaster was a long and arduous process. Nothing was left to chance—every step was accompanied by thorough study and continuous self-improvement. We drew inspiration from the best, learned from great roasters, observed, tasted, and experimented—and each experience brought us closer to what we represent today. And this is just the beginning of the journey. Join us!
Who are we?
Kitti és Beni. Kávérajongók – akár csak Te. Kitti was the first person to really get hooked on coffee, and she got me hooked too—with a sour, interesting, but memorable cup of black coffee sometime in 2018. Curiosity quickly turned into passion, then learning and work. Today, Kitti is the chief taster and creative director, while I roast, package, and plan—and every day we work to ensure that our coffees are an enjoyable experience for those who are trying them for the first time, as well as for our long-time fans.
