THE ROASTERY
A roastery built the way we build a cup — slowly.
Cavara began in 2016 as a two-person cart in Brooklyn and a standing promise: never roast a lot we would not pour for our own families. Ten years on, the promise is the same — only the rooms are bigger.
The Brooklyn roastery, Greenpoint — roast floor at 6 a.m.
OUR STORY
From a cart in Brooklyn to two roasteries on two coasts of the Atlantic.
The first Cavara roaster was a 1-kilo drum bolted to a repurposed food cart. We sold espresso to the Greenpoint morning crowd and roasted at night, learning lot by lot what the phrase “specialty coffee” actually costs the people who grow it.
In 2021 we opened the Rotterdam roastery to serve our European wholesale partners without air freight. Both rooms run the same curve library, the same cupping protocol and the same rule: if a lot does not clear 86 points on our table, it does not ship with our name on it.
10
YEARS OF ROASTING
23
PRODUCING PARTNERS
2
ROASTERIES — BK & RTM
Inside the roastery
A decade — in numbers
Ten years, measured honestly
/ 7 /
Guji · Huila · Huehuetenango
Six origins, one buying rule
We visit at harvest and buy the same rows year after year.
1,204
Roast curves in the library
Every profile we have ever run, versioned and kept — including the failures.
Nothing is deleted.
6 yrs
Avg. partnership
Our producer relationships outlast most café leases.
Certified
Audited every season.
Direct trade
Organic
SCA 86+
Fair pricing
Cupped daily
The 11 a.m. table is open — wholesale partners and guests are welcome to sit in at either roastery.
11:00 · BK & RTM
The Roastery Tour
A roastery you can walk through.
Both roast floors are open plan — no back room, no mystery. What we do all day, in full view, is the entire pitch.
Book a tour
HOW WE ROAST
Four steps. No shortcuts.
From green arrival to your bar — the same four rooms, in the same order, every lot.
Green buying trips twice a year. Contracts signed at origin, prices published, relationships measured in harvests — not invoices.
Every arriving lot is sample-roasted three ways and cupped blind by the full quality team. Below 86 points, we pass — and say why.
Small 15-kilo batches on Loring smart roasters. Each lot gets its own curve, logged and versioned like source code.
Roast-to-order only. Nothing sits on a shelf; your order is roasted after it is placed and shipped within 48 hours, worldwide.
THE PEOPLE
The palates behind the curve.
Elias Moreau
HEAD ROASTER · BROOKLYN
Noor Haddad
GREEN BUYER · ORIGIN
Theo Lindqvist
DIRECTOR OF QUALITY · RTM
Rosa Iglesias
PARTNERSHIPS · US & EU
WHAT WE STAND ON
Traceability first
Every bag carries the producer’s name, the lot number and the price we paid at origin. If we cannot publish it, we do not buy it.
Roast to order
We hold green, never roasted. Freshness is not a marketing line — it is an operating model, and it is why our wholesale partners stay.
Long relationships
Our average producer relationship is six harvests old. We pre-finance, we return, and we take the good years with the hard ones.
VISIT US
Both roast floors pour every day of the week.
BROOKLYN — FLAGSHIP & ROAST FLOOR
214 Franklin Street, Greenpoint, NY 11222
Mon–Sun · 7:00 — 18:00
ROTTERDAM — EU ROASTERY & LAB
Keilestraat 9F, 3029 BP Rotterdam
Mon–Sat · 8:00 — 17:00
Book a cupping