Our journey started with a simple belief: The best coffee must come from healthy land and happy people.
Committed to a 100% circular process. We return to the earth what we take from it, say no to chemicals, and build a sustainable agricultural ecosystem.
Naturally roasted coffee, with no flavoring or preservatives. Only the pure, authentic taste of “clean” coffee — safe for your health.
Behind every flavor lies the life of a farmer. We support sustainable livelihoods and preserve the heritage of local coffee for future generations.
Our flavors are made with character. From the farmers who care for each plant, to the roasters who know each batch of beans. They are the soul, the true artisans…
Cavis Roastery began in Vietnam’s Central Highlands, where red basalt soil, climate, and generations of farmers shape the soul of coffee. From the land to the people who tend it, we learned that coffee is not just grown — it is cultivated through care and connection.
Cavis was born from one of those moments. We stood in the rolling hills of the Central Highlands on a late-season afternoon, watching red coffee cherries waiting to be picked. The wind moved through the canopy, carrying the scent of earth, dry wood, and sun-warmed air. In that instant we felt, clearly and deeply, that Vietnamese coffee holds a soul of its own. We wanted to protect and tell those stories so that each bean would not pass unnoticed with the seasons — and so our journey began.
We did not begin with large machines or a flawless business plan, but with journeys along village paths, endless stretches of red dirt, and conversations beside farmers’ hearths. They spoke of years of abundance and years of loss; of rains that came too early; and of the quiet joy when young trees survived the dry season and bloomed again.
We carried those stories back to Cavis’ first small roastery. Every roast there was an experiment — not to find the fastest way, but the right way. Some days the workshop held only the crack of beans and a thin ribbon of smoke; some nights we stayed long after dark trying to understand why one roast yielded a subtly different flavor.
In those moments we came to understand:
Cavis was not created to produce perfect products from the start.
Cavis was created to listen.
Listen to the land.
Listen to the growers.
Listen to the beans as they shift through each degree of heat, each minute of waiting, each trial.
Through that listening, we realized this journey was not ours alone. Vietnamese coffee deserves careful stewardship so that every bean retains its natural character and offers a refined experience to those who taste it.
Today, Cavis continues that journey in its own way — deliberately, thoughtfully, and with respect for what the land gives. We believe that when something is made with sincerity, it will find its rightful place — whether in a small neighborhood café or a city halfway across the world.
Cavis Roastery is more than a place that roasts coffee; it is a keeper of the spirit expressed in the phrase “the land’s word, our taste.” It is where we preserve the memory of the soil, the seasons, and the people.
And like every story told with honesty, this journey continues — day by day, season by season, bean by bean.
Cavis was born from one of those moments. We stood in the rolling hills of the Central Highlands on a late-season afternoon, watching red coffee cherries waiting to be picked. The wind moved through the canopy, carrying the scent of earth, dry wood, and sun-warmed air. In that instant we felt, clearly and deeply, that Vietnamese coffee holds a soul of its own. We wanted to protect and tell those stories so that each bean would not pass unnoticed with the seasons — and so our journey began.
We did not begin with large machines or a flawless business plan, but with journeys along village paths, endless stretches of red dirt, and conversations beside farmers’ hearths. They spoke of years of abundance and years of loss; of rains that came too early; and of the quiet joy when young trees survived the dry season and bloomed again.
We carried those stories back to Cavis’ first small roastery. Every roast there was an experiment — not to find the fastest way, but the right way. Some days the workshop held only the crack of beans and a thin ribbon of smoke; some nights we stayed long after dark trying to understand why one roast yielded a subtly different flavor.
In those moments we came to understand:
Cavis was not created to produce perfect products from the start.
Cavis was created to listen.
Listen to the land.
Listen to the growers.
Listen to the beans as they shift through each degree of heat, each minute of waiting, each trial.
Through that listening, we realized this journey was not ours alone. Vietnamese coffee deserves careful stewardship so that every bean retains its natural character and offers a refined experience to those who taste it.
Today, Cavis continues that journey in its own way — deliberately, thoughtfully, and with respect for what the land gives. We believe that when something is made with sincerity, it will find its rightful place — whether in a small neighborhood café or a city halfway across the world.
Cavis Roastery is more than a place that roasts coffee; it is a keeper of the spirit expressed in the phrase “the land’s word, our taste.” It is where we preserve the memory of the soil, the seasons, and the people.
And like every story told with honesty, this journey continues — day by day, season by season, bean by bean.
Pure flavor crafted through clean processes and the dedication of Vietnamese coffee artisans.
CAVIS ROASTERY LLC
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