The OVVI Story
Where it began
OVVI started with a simple curiosity: what if fruit could lead the drink, not hide behind it?
Instead of syrups and shortcuts, we began layering real jams, light-roast coffee, and teas into bright, refreshing drinks. What started as an experiment in a small kitchen quickly became a vision for a new kind of craft bar—fruit-first, handmade, and circular by design.
Handmade, end-to-end
Every part of OVVI is touched by hand:
We cook our own jams in small batches.
We roast beans to be floral, not bitter.
We slice and dry fruit toppers in-house.
We design and build the look of our booths, jars, and packaging.
It’s not just a drink—it’s a craft process we control from start to sip.
Supporting the harvest
California is full of growers with incredible fruit. OVVI partners with local farmers, buying seasonal produce and turning it into jams, toppings, and drinks that reflect the region. By working close to the source, we support small farms and reduce waste. Someday, we hope to have a farm of our own—closing the circle completely, from soil to glass.
A circle, not a line
Fruit scraps and coffee grounds don’t go to waste here. They’re composted, repurposed, or reimagined into candles, straws, and prototypes. Each drink fuels the next idea, creating an ecosystem that keeps ingredients moving.
At the market
OVVI lives where people gather—farmers’ markets, craft fairs, festivals, and dog-friendly events. We set up, serve fast, and create moments worth photographing. The booth isn’t just a service counter; it’s a stage where fruit, coffee, and design meet. Guests don’t just drink OVVI, they experience it.
Looking forward
OVVI is still young, but the dream is big:
To bring jam-drinks to more cities.
To keep building an ecosystem where nothing goes to waste.
To open a future café that feels like both a design studio and a farm stand.