The kava family roastery was founded in 2018 when Ivana and Marko decided to open their first coffee place on the island of Hvar after years of travelling for wedding photography. From an abandoned space, they created kava37 café and gradually expanded their project to other businesses in Split - kava2 café and their own kavaRO roastery. Their concept is based on simplicity: the name "kava" (Croatian for coffee) accompanied by the number of the house in which the café is located.
Their approach to coffee is as personal as their approach to people. Their own packaging often carries elements of family history, such as a 1965 photograph of Mark's father. The Kava family emphasizes hospitality and a conscious connection to the entire coffee chain - from the farmers to the guests in the café. Their motto of "beautiful coffees by beautiful people for beautiful people" is reflected in their selection of coffees as well as in their roasting style and service. Their businesses in Split and Hvar function as an "extended living room" - a space where the community meets, works, reads or just enjoys a cup of honest coffee.
Coffees from Kava Family
Strawberry, banana, peach; intense, fragrant notes, full-bodied
Amederaro Konga
Kava FamilyThe Croatian roastery kava.family from Split came across this natural Ethiopian coffee during a trip to its country of origin in February, and it was impossible to overlook it on the cupping table. An intense, fragrant fruit bomb with notes of strawberry, peach, and banana.
The roastery compares it to Kramer from *Seinfeld* when he bursts through the door: wild, unpredictable, with strawberry and peach notes that explode all around. After the first sip, they say you’ll be dancing like Elaine. You don’t know why, you just know you’ll have another cup. Behind the humor, however, lies a fairly sober assessment: on the table, it stood out for its intensity, fragrant profile, and full-bodied character—in other words, everything you’d expect from a good natural Ethiopian coffee. kava.family selected this coffee during a trip with the Project Origin team and plans to continue working with their lots. According to the roastery, quality and traceability are exactly what matter most to them—both as a roastery and as baristas. Behind the coffee is the export company Primrose, led by husband and wife Meseret and Abraham, and a processing station built right next to a school near the town of Wete. Primrose and Project Origin collaborate with teachers there and help secure funds for the education of local children. This improves both the quality of life and the quality of the coffee. The owners chose this location because of its access to electricity—which is not a given in rural Ethiopia—so the station can process coffee cherries even after dark. The coffee is grown by small-scale farmers in the gardens next to their homes (so-called “garden coffee”), and their harvests are combined into shared lots at the station. Primrose then takes great care in sorting the beans: the green beans pass through a color sorter at least three times and are hand-sorted three times.
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peach iced tea, mandarin, jasmine
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