The Love - Donna M Thomas

For
The Love
O F C O F F EE
Our
From the Basque
H I S T ORY
of southern Cuba.
Inspiring
region of Spain
to the fertile soil
From the moment José María and Ramón Gaviña left Spain for the mountains of Cuba over 130 years ago
to our family’s arrival in Los Angeles in 1963, Gaviña has carried on a tradition of passion for producing
the finest coffee anywhere. Today, that legacy lives on at our state-of-the-art roasting facility in Vernon, CA
where four generations of Gaviñas continue the pursuit of a perfect cup of coffee.
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A
Family
T RA DI T I ON
“My father said coffee runs through our veins.
Perhaps that explains why I think everyone
deserves a great cup.”
Leonor Gaviña -Valls, Vice President of Marketing
O U R H U M B L E B E GI N N I NG S
At the heart of everything we do is family. Brothers José María and Ramón Gaviña planted the seeds
of what would become Gaviña Gourmet Coffee over 130 years ago when they left their native Basque
region of Spain in search of a better life, and settled in the fertile mountains of southern Cuba. And from
the days when our father, Don Francisco, worked the coffee fields of Hacienda Buenos Aires as a boy,
there have been Gaviñas running our coffee business.
Today, we carry on the dream. We are Don Francisco’s four children: sons, Paco, Pedro and José,
and daughter, Leonor Gaviña -Valls. Like our father, we grew up on the plantation and learned about
coffee in the fields. Along with our own children, we still personally select beans, cup samples as they
arrive, and oversee the specialty roasting and production every day. All so that Gaviña customers can
be assured a wonderful cup of coffee every time, from first sip to finish.
M ich a el G av i ña : G r a n d son
The Gaviña Family Commitment
We think of our customers as extended family. This is why as integral as our Gaviña family
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legacy is to our business, it’s what that means to our customers that’s most important to us.
And that results in a commitment to quality that is unprecedented in our industry.
Our passion for providing the highest quality coffee at the best value is what we are known for.
P E D R O G av i ña : son
Our father taught us to insist on only the highest quality coffees from around the world, and
to personally cup each sample to make sure they meet our standards. The wisdom and vast
knowledge we gained from Don Francisco is what enables us to consistently offer a superb
taste experience in each and every cup.
Our commitment to personal service, the integration of modern technology in our new
state-of-the-art manufacturing and roasting facility positions us to continue serving the finest
coffee for years to come. Our name is our brand, and you’ll find it on every product we sell.
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D O N F r a ncisco G av i ña : PAT R I A R C H
We
Begin
GREEN
Not all beans are created equal. Which is why Gaviña selects only the best beans from around the
world for your coffee enjoyment. We begin by sourcing green coffee samples, which we roast and grind,
then add piping hot water to taste for ourselves whether the coffee measures up to our high standards.
S US TA I NA B L E FA R M I NG
We believe in sustainable farming that supports local
communities. We think choosing growers based on
T he Story of a Bean
T erroir (Coffee Growing Areas)
this criteria leads to a better cup of coffee.
The story goes that an Ethiopian herder named
Just like with wine, the quality of the growing
Kaldi discovered coffee centuries ago when he found
region — terroir — affects the final product.
his goats frolicking happily in a field after eating
Some of the components of terroir are:
from a coffee bush. Whatever the truth of that tale
may be, here’s some undisputed facts about coffee.
Selecting the finest beans
Climate Temperature, sunlight, rainfall, humidity
and wind all affect a coffee plant’s growth and the
maturity and quality of the bean produced.
There are two main species of coffee beans,
Soil Type Influences in the soil include fertility,
Arabica and Robusta. Grown above 2,500 feet,
acidity, composition and drainage. Volcanic soil
Arabica produces the best coffee and accounts
is a favorite type of coffee plants.
for two-thirds of worldwide coffee production.
Topography Natural landscape features that affect
Grown below 2,500 feet, Robusta produces a
coffee growth include mountains, valleys and
lower-quality, more bitter bean.
proximity to bodies of water.
Gaviña coffees are always made from the
highest quality beans.
Picking
The best quality coffee beans are exclusively hand
picked when their cherries are at their peak ripeness.
Wet Preparation Coffee cherries are de-pulped and
cherries are fully dried, they undergo further processing
then mucilage is removed by allowing coffee to ferment
to extract the beans.
in water 12 to 36 hours.
Semi Washed In this method, cherries are de-pulped
On average, it takes one coffee tree to produce one
Dry Preparation Methods of dry preparation vary
and beans extracted by means of a mechanical process
pound of roasted Arabica coffee.
depending on the origin of the beans. Also known as
of friction and pressure.
natural preparation, this process involves the drying of
Processing
the whole coffee cherry and the separating of the beans.
After the ripe coffee cherry is picked, it is sent to a
In patio drying, the processed cherries are often spread
mill for separation and fermentation. Here’s a look
out on large “patios” and allowed to air dry. Once the
at the process:
T R O PIC O F CA NC E R
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H AWA I I
MEXICO
GUAT E M A L A
JA M A I CA
N E W GU I N E A
E T H I O PI A
E L SA LVA D O R
C O S TA R I CA
K E N YA
COLOMBIA
TA NZ A N I A
BRAZIL
PE RU
T R O PIC O F CA PR IC O R N
INDONESIA
The
Gaviña
PRO C ESS
Mother Nature produces the finest Arabica coffee beans. But once the best beans have been grown
and sourced, the rest is up to us. Combining four generations of experience, passion, and care with one
of the most modern facilities in the industry, enables us to provide an exceptional coffee for you.
“For my great-grandfather great coffee was a dream.
For my grandfather it was a calling. Today, it’s more
than just great coffee that inspires us, it’s family!”
Michael Gaviña, Purchasing Mgr & Licensed Q Grader
Welcome to the Gaviña Plant
Visit the Gaviña plant in Vernon, California,
and you’ll discover our dedication to the quality of
our final product. One of the top roasting facilities
in the country at over 240,000 square feet, it has a
capacity for up to 60 million pounds. Roasting is
fully automated combining sophisticated equipment
and the expertise of our roast master who’s been
with us over a quarter century. Here’s a glimpse:
The Arrival of the Beans
The finest green coffee beans, once sourced and
secured from the world’s premier coffee growing
regions, arrive at our state-of-the-art processing
and roasting facility. Here they are sorted, cleaned
and roasted to their peak flavor.
Packaging
Freshly roasted coffee beans can rapidly lose
their essence when exposed to air. Which is why
immediately after roasting, coffee is sent directly
to be packaged in airtight containers for optimal
preservation of flavor.
Next to family,
Quality is number one
Our entire facility, is administered under GMP
(Good Manufacturing Practices), and is audited yearly
Roasting
by an independent third party. We are proud to have
(Arguably the most important part of the process)
received scores ranging from 95 to 98.2 (out of 100)
Roasting is an art to the Gaviña family. The
over the past five years. Our own internal quality
right roast can have a profound impact on taste,
controls ensure that the roast color, moisture
enhancing a bean’s natural flavor. But roast too
content, grind, packaging integrity and oxygen
slowly and you’ll sap a coffee’s flavor, while roasting
levels meet our stringent specifications.
at too high a temperature will scorch the beans.
From the first “crack” when the beans begin to
double in size, to caramelization and the second
“crack” that lets us know the process is almost done,
we work hard to find the perfect roast for each
individual coffee. This ensures we get the most
flavor from the bean.
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Our
Tradition
O F E XC E L L ENC E
F R O M O U R FA M I LY T O YO U R S
CA R RY I NG O N T H E DR E A M O F J O S É M A R Í A & R A M Ó N
Each member of the Gaviña family stands personally
When it comes to coffee, 130 years of passion and experience stand for something. We at Gaviña
behind every bean we sell. We hope you’ll find our
passion makes for a great coffee for you.
like to believe that each of those years represents an evolution in our goal of producing the very
best coffee possible. We like to imagine that if José María and Ramón could sit down at the table
for a cup of Gaviña coffee with us today, they would be pleased with the product. And if they could
see the thriving family business that came of those first beans they planted back in Cuba, they
would be proud.
It’s rare today to find a company managed by people born and raised in an artful profession, and
still as passionate as ever about their product. We look forward to our children and future generations
of Gaviñas making us just as proud by continuing the tradition begun by Don Francisco all those
many decades ago — the simple pleasure of a delicious, well-brewed cup of good coffee.
{
W e put our love of c offee i n to every t h i ng we do
}
F. Gaviña & Sons, inc. F 2700 Fruitland avenue F Vernon F California, 90058
1.800.gavinas F 1.800.428.4627 F www.gavina.com
© F. Gaviña & Sons, inc., 2012