Single-origin specialty coffee
Single-origin lots from named farms, roasted to order in Brooklyn and Rotterdam, and on your bar within 72 hours of the roast date.
72h
from roast date
to your bar
Brooklyn · first light
4.9
340+ cafés and roasteries
across the US and EU
Verified partner reviews
Ethiopia · Guji
Roasts {roast} · ships {ship}
Sourcing standards
Direct trade
Organic
SCA 86+
We buy from the same farms year after year, roast in 12kg lots, and refuse to blend away a harvest’s character.
Where we’re poured
Partners — 2026
Poured at the bar
From third-wave bars in Brooklyn to hotel breakfast service in Amsterdam and workplace programmes across the EU.
Why Cavara
Our standards — 2026
Roasted the long way
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Guji · Huila · Huehuetenango
Named farms, not lot numbers
We visit at harvest and buy the same rows year after year.
12kg
Lot size
Small enough to profile every batch by cup, not by curve.
No blending away character.
72h
Roast to bar
Roasted {roast}, on your counter by the weekend.
Certified
Audited every season.
Direct trade
Organic
SCA 86+
Fair pricing
Profiled by cup
Every batch is cupped by two roasters before it is cleared to ship. Anything off-profile stays home.
2 cuppers per batch
The Subscription
Traceability you can print on a menu.
Every bag carries the farm, the altitude, the harvest week and the roast date — the detail your baristas and your guests actually ask about.
Download the lot sheet
In practice
Current releases — 2026
Featured lots
Cards stack as you scroll
01 / 04
Seasonal
Ethiopia · Guji Highlands
A washed Guji from 2,050m, picked in the second harvest week and roasted light for filter — jasmine, bergamot and white peach, with a tea-like finish.
2,050m
altitude
86.5
SCA score
Filter
roast profile
View the lot
02 / 04
Espresso
Colombia · Huila
A honey-processed Huila grown at 1,750m and roasted for espresso — red apple, brown sugar and a caramel finish that holds up in milk.
1,750m
altitude
85.5
SCA score
Espresso
roast profile
View the lot
03 / 04
Washed
Guatemala · Huehuetenango
A washed Huehuetenango from 1,900m, roasted omni so it reads clean as filter and stays sweet as espresso — cocoa, orange peel and almond.
1,900m
altitude
86.0
SCA score
Omni
roast profile
View the lot
04 / 04
House
Seasonal Espresso Blend
Our house blend, rebuilt each season around the lots on the table — built to stay sweet and stable through a busy service.
1,750–2,050m
altitude
85.0
SCA score
Espresso
roast profile
View the lot
Sticky
pins until section ends
The method
How we roast
Three stages, all deliberately slower than a commodity roaster would tolerate.
01 · Sourcing & selection
02 · Roasting & profiling
03 · Delivery & subscription
01
Guji · Huila
Sourcing & selection
We buy direct from farms we have visited, returning to the same rows each harvest. Every lot is cupped and scored before a single bag ships.
02
12kg lots
Roasting & profiling
Slow sun-curing over days rather than hours, hand-sorting, then finishing in our gold-foil boxes. No sulphur, no glucose coating, no rush.
03
Brooklyn · Rotterdam
Delivery & subscription
Roasted to order on both continents, so a US or EU delivery leaves within 72 hours of the roast — wholesale pallets or bagged subscriptions.
Kind words
Testimonials — 2026
Cavara changed how our floor talks about coffee — the staff now open with the farm, not the price.
Elena Brandt
Beverage Director, Hotel Group — New York
Tap a card to read it in full
Simple pricing
Wholesale — 2026
Wholesale & subscription
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Engagement & order type · USD shown, EUR on request
The people
Roastery team — 2026
Meet the roastery
/ 4 /
Elias Moreau
Founder & Head Roaster
Sets every profile and still runs the Thursday roast himself.
Noor Haddad
Green Buyer
Travels at harvest and decides which rows we come back for.
Theo Lindqvist
Quality & Cupping Lead
Scores every batch on the table before it is cleared to ship.
Rosa Iglesias
Wholesale Lead
Builds programmes with cafés, hotels and workplaces.
Learn
Notes — 2026
Notes from the roastery
/ 3 /
All notes
Craft
•
Water is half the recipe
The same coffee and the same grinder, in two cities, will not give you the same cup.
Trends
•
The case against the dark roast comeback
Nostalgia is not a flavour profile. What people actually miss is body.
Sourcing
•
Three days in the Guji highlands
A note from the Ethiopian highlands, where most of next season’s decisions get made.
Questions
FAQ — 2026
Frequently asked
/ 6 /
What makes Cavara different from a commodity roaster?
We buy direct from farms we have visited and roast in 12kg lots, so every batch is profiled by cup rather than by curve.
Do you offer white-label and custom blends?
Yes. Our Programme tier develops a bespoke blend with you, including staff training and dial-in support.
What is your minimum order quantity?
Wholesale starts at 10kg per month on the House tier and 25kg per month for rotating single-origin lots.
How fast do you ship to the US and EU?
We roast to order on both continents, so a US or EU delivery leaves within 72 hours of the roast date.
Do you provide barista training and dial-in support?
Programme accounts include on-site dial-in and staff training; every account also gets a dedicated roaster.
What are your shelf life and storage requirements?
Bags are best within eight weeks of the roast date. Store sealed, out of sunlight, at room temperature.
Get in touch
Contact — 2026
Free sample flight
Tell us your channel and we’ll ship a four-lot flight to your bar — no commitment.
Talk to the roasters
No account layers. You speak directly with the people roasting your coffee.
Become a stockist
hello@cavara.coffee
US office
+1 212 555 0142
EU office
+44 20 7946 0812