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Oct 09 2017.


 Gaviña is turning 50!

50 years ago, our family—Anatolia and Francisco Gaviña and their children Paco, Pedro, Jose, and Leonor—started a coffee roasting company in Los Angeles. We leased an 1100 square foot building in Vernon, purchased a small roaster from a Bob’s Big Boy restaurant and by June of 1967 we were roasting, packing and selling Café Gaviña espresso.   

A lot has happened over the last 50 years, and we have so much to be proud of.  We’ve expanded our operations 3 times most recently into our 240,000 sq. ft. Fruitland   facility employing over 250 people, we now have four brands (Gaviña, Don Francisco’s, Café La Llave, Jose’s) that make up the majority of our business and growing, we   service new and long-standing customers and we are good corporate citizens committed to a greener coffee footprint through our Direct Impact™ initiative.

This is all possible with the blood, sweat, tears, love, joy, laughter, passion and perseverance of all who touch our business. We are grateful to our employees, coffee suppliers, vendors, bankers, and especially you, our customers, who have trusted us to build this amazing company.  This is what great coffee looks like.  

To commemorate our Golden Anniversary, we hosted some exciting events and created a special 50th Anniversary Blend. Stay tuned to read more about this on our blog posts!

We look forward to celebrating with you.  


The Gaviña Family


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Feb 01 2017.

As we welcome 2017 we look ahead to see what’s in store for this year in the world of coffee and beverages. Here are just a few key trends to be aware of:
•  Global influence on drinks: Vietnamese-style Iced coffee (Cafe Sua Da), Matcha, Chai and Horchata are making their way into the drink scene.
•  Espresso-based drinks continue to grow especially among millennial coffee drinkers. Millennials are more likely to order a cappuccino than filtered coffee.
•  Quality, quality, quality! Coffee drinkers are becoming more discerning and are willing to spend more for higher quality coffee.

*Source: National Coffee Association 2016 report, Allegra 2017 Coffee trends report

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Nov 14 2016.

Seasonal fall and winter flavors offer a cozy and comforting feeling when the weather is not so warm outside.
As excitement brews among customers for their favorite seasonal flavors this offers a profitable opportunity
to add holiday items to your menu.
*50% of customers wish their seasonal coffee treats were available all year
*Hispanic consumers are big fans of seasonal flavors, 69% will purchase the same item in different seasonal flavors!

Tips to maximize seasonal flavors
•    Consider food pairings--a slice of Pumpkin pie & coffee  
•    Don’t limit your seasonal items to just food items, offer both hot and cold seasonal beverages

Top Hot Beverage Flavors
1.    Pumpkin Spice
2.    Peppermint
3.    Gingerbread
Source: Fona Int’l, 2016 Flavor Insight reports


Gavina Pumpkin Spice Coffee Poster

Gaviña Seasonal Coffee Signage

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Oct 31 2016.


With the increased consumption of tea and consumer preference for bolder, spicier flavors, Chai tea, has become a
popular choice. Chai tea is an intensely flavored tea that blends black tea with a combination of cinnamon, ginger,
pepper, and cardamom.

Gaviña offers two Chai tea flavors that include Spiced and Vanilla which make for a delicious indulgent hot or cold drink this fall.
Our products are: Gluten-Free, Kosher, No trans-fat, No hydrogenated oils

Try this delicious Chai Tea drink

Dirty Chai Tea Latte
1 scoop of Gaviña Spiced Chai Tea mix
2 oz. of Gaviña Espresso
8 oz. Steamed Milk
Prepare a double shot of espresso. Steam milk, then add Spiced Chai tea mix to warm milk and stir.
Pour espresso in a cup then pour the Chai Tea Milk mixture.

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Sep 01 2016.

Have you been wanting to kick start some your green efforts but wondered where to start? Gaviña’s Director of Sustainability, Yu-Yue Yen, offers benefits and tips to get your green and sustainable efforts going.
What can being Green and Sustainable do for you?

  • Save you money
  • Improve your business operational efficiency
  • Grow your business
  • Be good to the environment

Flex your purchasing power

  • Buy local-this reduces your carbon footprint.
  • Buy products containing pre and post-consumer content, or  made from renewable resources

Food Waste Management

  • Work with your trash hauler to compost leftover and discarded food
  • Partner with local school gardens to compost with coffee grounds that can be used as soil amendments or mulch

Water Conservation

  • Fix all leaks from sinks to sprinklers -  one drop /per second = 3,000 gallons / year     
  • Plant drought resistant plants to reduce water usage by ~ 50%

Energy Conservation

  • Install Energy Star compact fluorescent light bulbs (CFL) which reduce energy costs 75% / year, and last 10x longer
  • Replace old equipment with “Energy Star” equipment. New refrigerators and freezers can be 30% more energy efficient, dishwashers can be 40% more energy efficient than the old ones.

Share and encourage Customers and your Community to go green

  • Host green educational workshops with schools and organizations
  • Sponsor green events with your local city
  • Offer discounts to customers who purchase and use re-usable coffee cups


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Aug 11 2016.


The Gaviña Direct Impact initiative is our commitment to providing premium coffee with a “greener” coffee footprint by
making positive changes in every business decision we make so that we can preserve natural resources and our environment
for future generations.

Our sustainability commitment focuses on four core pillars:

Dedication to Farmers
Improving the livelihood and financial stability of small coffee farmers at origin by providing support of community and
educational programs.

Sustainable Sourcing
We work with partners to procure sustainably grown and ethically traded coffee and offer our customers premium coffees
that are certified.

Environmental Sustainability
We focus on six core areas to continually improve operational efficiencies, and minimize the environmental impact of
our business: Energy, Water, Waste, Transportation, Pollution Prevention, and Climate Protection.

Social Stewardship
Respecting people and giving back to the community is the cornerstone of our family tradition. Annually, we support
over 200 charities and organizations globally to increase access to health care and education, and encourage young people to be future leaders in sustainability.



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Jun 27 2016.


When CGV cinemas in Koreatown went in search of a new coffee purveyor they did not expect to find a partner that not only sold them coffee but became a true partner helping them grow their business.  Our Sales Representative,
Esther Cho, armed with her extensive coffee & beverage background worked closely with Michael Kim, CGV’s Food & Beverage Manager, to develop their current beverage menu. CGV customers prefer a specific coffee roast profile and Esther worked diligently
to find the perfect roast for their customers.

In addition, Esther consulted with CGV on other beverage opportunities including smoothies, blended drinks as well as equipment, syrups and cups. Michael appreciates not having to deal with several vendors and loves the “one-stop” shop Gaviña offers.  

We asked Michael what he expects from a business partnership with his vendors.

Nothing beats quality. We pride ourselves in providing the best experience to our customers and need to make sure we are offering quality products.

We value partners and expect them to be experts in what they sell. I appreciate having a sales representative that can answer any questions about the product and provide recommendations to help me build my business.  

A company that treats its employees & the environment with respect is the type of company I want to partner with. Gaviña’s sustainability efforts & strong family culture show they genuinely care, demonstrating a tremendous amount of character.

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May 26 2016.

Coffee Cocktails

Imagine a talented mixologist and barista mashing up their skills to create amazing and delicious coffee cocktails. Well dream no more as both worlds have collided creating coffee cocktails like the Espresso Old Fashioned and Havana Nights to perfecting an old classic, The Irish Coffee.

As more and more people discover the versatility of Coffee, so have emerged new ways of consuming coffee. Coffee is no longer just for that morning pick me up but now has become a base in many alternative drinks including craft cocktails. Besides the obvious of mixing well with cream, vanilla, and hazelnut flavors, coffee meshes well with citrus and herb flavors creating an amazing experience for your palate.

Coffee cocktails are now being offered during brunch as an alternative to mimosas and Bloody Mary’s. In addition, restaurants and bars are also looking to expand occasions by offering coffee cocktails as a precursor to a night out.

Featured Recipes:



1 1/2 oz. of Irish Whiskey

5-7 oz. of Hot Coffee

1-2 tsp. Brown Sugar

Fresh Whipped Cream


Run hot water slowly over a glass mug until it's at room temperature or hotter, and then

dry it (pouring hot coffee into a cold glass could cause it to crack).

Add brown sugar to mug, pour in whiskey and then add the coffee, leaving room at the the

top for whipped cream. Stir until sugar is completely dissolved. Set whipped cream on drink.

Do not stir (drink stays warmer long with cream sitting on top).




2 oz. Gaviña Espresso (room temperature)

1 oz. Bourbon

1/4 oz. Simple Syrup

1 1" piece of lemon peel

Dash of Peychaud's® Bitter*


Combine espresso, bourbon, simple syrup, and bitters in a cocktail shaker and fill with ice.

Stir until outside of shaker is frosty, about 30 seconds; strain into a lowball glass filled

with ice. Twist lemon peel over cocktail to release oils, then rub over the rim of glass.

*Peychaud's® Bitter is a registered trademark.




2 oz Gaviña Espresso

1 1/2 oz. Dark Rum

1 oz Torani Coconut Syrup

3/4 oz of Cream


Combine ingredients into shaker and fill with ice. Shake and strain into a chilled martini glass.


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