Story
The OVVI Story
OVVI began with a question:
What if fruit could lead the drink?
Instead of hiding fruit behind syrup, we build around it — cooking real fruit into jam, pairing it with floral coffee, matcha, tea, and texture, then serving it as a modern drink system.
Where it began
Fruit first, then everything else.
OVVI started as a small kitchen experiment in layering real jams, light-roast coffee, matcha, and tea into drinks that felt bright, refreshing, and alive.
That experiment became a bigger idea: a drink bar where fruit, roast, texture, packaging, and service are designed together.
Handmade, end-to-end
Controlled from fruit to finish.
Jams cooked in small batches
Coffee roasted to stay floral and flexible
Fruit sliced and dried into toppers
Booths, packaging, and recipes designed in-house
Working with the harvest
California fruit carries the menu.
California gives OVVI access to incredible fruit. We work with local and seasonal produce whenever possible, then turn that harvest into jams, toppings, drinks, and future low-waste ideas.
A circle, not a line
Waste becomes material for the next idea.
Fruit scraps, peels, and coffee grounds are composted or repurposed when possible. OVVI treats low-waste work as an evolving practice, not a finished claim.
Future experiments may include prototypes made from scraps and grounds, including candles, straws, and other circular objects.
At the market
A booth with studio energy.
OVVI lives where people gather — farmers markets, craft fairs, festivals, coffee events, and pet-friendly weekends.
The booth is fast, polished, photogenic, and built for community. Guests do not just drink OVVI. They experience the system in motion.
Fruit, coffee, matcha, design, and experience.