Café de Papa

Coffee of Peruvian origin. Often balanced with mild acidity and notes of chocolate or nuts. To be prepared according to your usual method.

Cuban coffee known for its full body and rich aromas, often smoky or spicy. Ideal for a strong coffee.

Complex African coffee, generally offering beautiful acidity and fruity or floral notes.

Coffee variety known for its very large beans, nicknamed 'elephant beans'. Produces a smooth, light, and fragrant cup.

Ethiopian coffee from the Harrar region. Characterized by notes of wine, red fruits, and a syrupy texture.

Ethiopian coffee from the Djimma region. Flavor profile often earthy with a moderate body.

Ethiopian coffee highly prized for its floral, lemony aromas and bright acidity.

Smooth, low-acidity Brazilian coffee. Classic notes of hazelnut and chocolate.

A Brazilian classic, named after the port of Santos. Smooth, neutral, and round in the mouth.

Yellow Bourbon variety from Brazil. Often smoother and fruitier than classic red varieties.

Italian-style roasted blend, therefore quite intense. Full-bodied and bitter taste, ideal for espressos.

The house signature. A balanced blend designed to please the greatest number.

Light and delicate Mexican coffee. Nutty notes and fine acidity.

Caribbean coffee (Dominican Republic). Generally smooth, with notes of chocolate and almond.

Balanced and silky Colombian coffee. Medium acidity and fruity or caramel flavors.

Central American coffee offering a round body and sweet notes, sometimes spicy or chocolatey.

Costa Rican coffee known for its liveliness and very clean, aromatic profile.

Coffee from El Salvador. Profile often smooth and creamy with citrus or chocolate notes.

Complex coffee often with spicy, smoky, or chocolate notes. Pleasant acidity.

Kenyan coffee famous for its intense and vibrant acidity, reminiscent of blackcurrants or wine.

Indonesian coffee grown on the island of Bali. Often less earthy than other Indonesians, with woody and citrus notes.

Indian coffee known for its low acidity and powerful body. Often notes of spice.

Coffee from Papua New Guinea. Rich and oily, with fruity and earthy flavors.

Central African coffee, often robust with intense, sometimes fruity notes.

Decaffeinated coffee. Retains the coffee's aromas without the stimulating effects of caffeine.

The filter or espresso coffee of the moment. A simple and classic option for everyday.

A classic espresso (short black coffee) or a 'noisette' (espresso with a drop of milk/foam). Intense and aromatic.

Two shots of espresso in a cup. For those who need a more powerful boost.

Espresso diluted with hot water. Similar to an Americano, it is smoother and less concentrated than a pure espresso.

The great French classic: coffee with hot milk and a little foam. Smooth and comforting.

Hot drink made with cocoa and milk. Sweet, rich, and perfect for warming up.

Espresso topped with generous milk foam and hot milk. Airy and creamy texture.

Selection of teas and infusions from Dammann Frères. Served hot.

Jars of artisanal jam with various fruits. Perfect to accompany breakfast.

Natural honey, available in different floral varieties.