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Jun 27 2016.

CGV

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.

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

Knowledgeable
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.  

Values
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:

IRISH COFFEE

Ingredients:

1 1/2 oz. of Irish Whiskey

5-7 oz. of Hot Coffee

1-2 tsp. Brown Sugar

Fresh Whipped Cream

Method:

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).

 

ESPRESSO OLD FASHIONED

Ingredients:

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*

Method:

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.

 

HAVANA MARTINI

Ingredients:

2 oz Gaviña Espresso

1 1/2 oz. Dark Rum

1 oz Torani Coconut Syrup

3/4 oz of Cream

Method:

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

 

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Mar 23 2016.

We are excited to share a little bit about the local school garden we sponsor with non-profit EnrichLA: West Vernon Elementary. Gaviña has been supporting this local garden in partnership with EnrichLA http://enrichla.org since 2013, and our team of volunteers co-lead garden classes with them. This program teaches kids where their food comes from, and encourages healthier eating habits. The kids love the garden, and take great pride in harvesting the fruits and veggies they have grown themselves.

 
Recently Gaviña team members Marilee Sweeney and Oswaldo Salcedo helped garden ranger Sara Haston restart their composting system, and taught the kids how composting can make their garden crop increase. This session included a section about the coffee plant/coffee as a great compost ingredient. Composting with coffee will enrich their garden this spring, and make the beautiful fruits and veggies they have been growing thrive! The kids loved to inspect a coffee cherry branch from our Gaviña coffee trees.
 
We are proud to support EnrichLA as they introduce children in our local community to the joys of growing and harvesting their own food! Thanks to printer Primary Color for donating the composting fence banner, and to EnrichLA for teaching kids about healthy eating. We at Gaviña are proud to be a part of this amazing cause.
 

About EnrichLA
EnrichLA is a non-profit organization that builds edible gardens in local schools, focusing on low-income and underserved neighborhoods of Los Angeles. Students learn how to plant, maintain the garden, and make a healthy snack from the food they have grown together.

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Feb 05 2016.

#familycraftedcoffee, 3gavinacoffee, #IWCA, #coffeeorigintrip, #womenincoffee, #InternationalWomen'sCoffeeAlliance, #women, #bogotacolombia, #coffeefarmer, #smallholderfamers,

Gaviña mother-daughter team, Leonor Gaviña-Valls and Anna Valls, attended the Women in Coffee Convention last October in Bogotá, Colombia. Hosted by the International Women’s Coffee Alliance (IWCA) in coordination with the National Federation of Coffee Growers of Colombia, the convention welcomed more than 400 attendees from 30 countries. The focus of the convention is to empower women in coffee and promote a sustainable future in coffee by gaining the support of the local and departmental coffee growers committees, cooperatives, and other entities in the coffee supply chain. 

 IWCA, womenincoffee, Gavinacoffee, familycroaftedcoffee, Gaviña Coffee, CoffeeOrigin

While in Colombia, Leonor and Anna visited farms in the area of Medellín where Gaviña sources coffee, and joined a tour sponsored by the Colombian Coffee Federation. The tour included a meeting of women small-holder farmers, and a visit to a teaching farm where Leonor and Anna learned farm management and coffee preparation. On the tour were women from every link of the coffee chain including women farmers from Haiti, El Salvador, Guatemala, a UN representative from Kenya, baristas from Mexico and allied product suppliers from the US.

IWCA, womenincoffee, Gavinacoffee, familycroaftedcoffee, Gaviña Coffee, CoffeeOrigin

ABOUT IWCAEMPOWERING AND INVOLVING WOMEN IN COFFEE 

Founded in 2003, the IWCA is a global network of women in coffee representing a variety of roles within the supply chain and industry. Its primary role is to empower women in the international coffee community to achieve meaningful and sustainable lives. As an active member of the IWCA, Gaviña Gourmet Coffee - through Leonor Gaviña-Valls’ involvement - has been active and committed to sharing our expertise, experience and insights about coffee to the alliance, especially among female small-holder coffee farmers.

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Sep 08 2015.

Porto's Bakery & Cafe

Named #5 on Yelp's Top 100 Places to Eat in the United States, Porto's Bakery and Cafe is a national icon. With three locations to date in Glendale, Burbank, and Downey, Porto's plans to expand to Buena Park in Summer 2016.

Since the moment coffee arrived on the menu, Porto's has served Gaviña.

We sat down with Rolando Verdecia, Porto's District Manager, to talk about our long-standing partnership, Iced Tea, Iced Coffee, and signature drinks. Here's what Rolando had to say.

Porto's and Gaviña - share the same culture. Being family businesses, we share a lot of the same business ideals. We believe in quality, always looking for improvement, and taking care of our customer.

This Summer, We Are Promoting - our signature Porto's Iced Coffee! We debuted new counter signs recently and sales are already up 50%.

Freshly Brewed Iced Tea - is a must! We brew Passion Fruit, Organic Hibiscus, and Traditional Black. Our freshly brewed options outsell our liquid concentrate raspberry iced tea.

Customer's Favorite Iced Tea - is the Organic Hibiscus. They love to add it to our lemonade to make a Half & Half Iced Tea.

We Pair Our Iced Tea With - our new Spicy Chicken Milanese sandwich. The cool taste of Iced Tea pairs great with spicy foods.

Betty Porto & Rolando Verdecia

Speaking of Signature Drinks - our Iced Dulce De Leche is super popular during the summer. We stack milk with dulce de leche and drizzle espresso down the side. It's a very decadent combination.

Our Favorite Pairing - Is our Porto's Iced Coffee with a Cuban Sandwich. The flavors were made for each other!

This Fall, You Must Try - Our new Double Porto's Cortadito. We're adding a little condensed milk, steamed milk, and foam to make the best cortadito we've ever tasted.

To find out more about Porto's, check out their Website, Facebook, and Instagram.

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May 12 2015.

Market Restaurants and Catering is a cafe with two locations in Downtown Los Angeles - inside the Cooper Building and inside the LA Mart Reef Building.

Market has strong branding that evolves to stay hip and current, not just because they have a vision for their stores, but also because they are located in the heart of Downtown LA's Fashion District.

Jane Olivia Paik, Director of Special Events and Catering of Market

Jane Olivia Paik, Director of Special Events and Catering of Market, breaks down the importance of Market's branding for us.

OUR BRAND SAYS that we provide high quality food and beverage using seasonal, organic product whenever possible.

OUR STORE IS down-to-earth. We want our food to be healthy, fun, and creative.

WE PROVIDE great food and service that is easy and fast, without compromising quality.

Our customers love the Gaviña brand!

OUR CUSTOMERS LOVE the Gaviña brand! Customers know they can always count on the quality and taste.

EVERY DAY, WE USE Facebook. We share our Daily Specials, Hot Soups, and Agua Fresca of the Day.

ON SOCIAL MEDIA, WE SHARE photos of our cafe food, catering food, and special events.

Find Market on Facebook at facebook.com/marketrestaurantsdtla.

 

 

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Apr 15 2015.

Fernando, Gaviña Coffee Trainer, explains how to make the perfect Iced Coffee in this quick YouTube video. This recipe works for all of our coffee flavors, so have fun making your own signature drink!

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Mar 01 2015.

Food & Bounty Exterior

One of our newest customers, Helen Cavallo, recently opened the doors to her new restaurant, Food & Bounty, at Sunset Gower Studios.

The host of a Disney show called "That's Fresh", Helen is passionate about providing fresh food and letting the natural flavor of real food shine - maybe just a hint of olive oil, salt, or fresh herbs to enhance each dish.

"We are getting back to a simpler time, the way our parents and grandparents ate. Real food, real fresh is something we are all entitled to. Why settle for anything else?" - Helen Cavallo

3 Things That Make Food & Bounty A Success:

1. A Strong Theme

The "Fresh" aspect of Food & Bounty is in everything they do. As Helen puts it, "Fresh is clean and bright and feels good when you see it." This theme comes to life in the menu, the outdoor garden from UrbanLA Farms, and the store's interior design.

Food & Bounty Interior 
The menu at Food & Bounty frequently features simple dishes cooked using fresh ingredients that are locally sourced.

Helen Cavallo, Food & Bounty

Some of the fresh food comes from Food & Bounty's LAUrban Farms garden. To see more about LAUrban Farms, visit their website and instagram page!

Food & Bounty Interior 
We love how simple, bright, and clean Food & Bounty's interior it is. It really does look fresh from the moment you walk in the door.

2. Focus on Quality

Helen's customers love the high quality food she prepares. "I remember growing up and having a garden in my backyard. Now we grow a lot of our veggies in our front yard at Food & Bounty like lettuce, broccoli, peppers, and eggplant! We provide real food, real fresh," Helen said.

"Growing up, we shared what we grew and shared tips on growing using simple organic materials to compost and fight bugs with left over scraps of food, like egg shells, watermelon rinds, and coffee, too. The word for Organic didn't exist for us either, because, like, what else was there? There was only what we now call organic." - Helen Cavallo

3. Social Media

Food & Bounty Instagram Photos

Reaching over 400 followers in two months, Food & Bounty's Instagram account draws in new customers with mouth-watering photos of delicious dishes. See more of their photos at Food & Bounty's Instagram.

"I was a very late bloomer to social media because I thought it was for teenagers... Social media is such a great way to connect to so many people all at once... I think all of us eat with our eyes first, so social media is a great way to tell a story with few words." - Helen Cavallo

Helen's Advice for New Foodservice Establishments

On Food & Bounty's first day, Helen said the team was so concerned about the big picture tasks - the food, the quality, and the workflow - that they forgot one crucial part to opening their business. Their first customer showed up and her team was very excited to help them, but there was no change in the cash drawer!

Helen says she won't forget to have change in the cash register again, but she is happy everything else went smoothly on her first day. Helen confirms, "When you love what you do, your day flies by!"

To find out more about Food & Bounty, visit their website!

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