Cafeteria by day, bar by night: La Cafetera’s ingenious proposal that honors coffee 24 hours a day

Rupert Larrabure enters the scene in 2021. One of the ambassadors of Peruvian coffee, he was the one who accompanied José Enrique Vera and his partners to create this concept. Rupert points out.

For the coffee specialist, the concept they have created around La Cafetera has achieved the match they were looking for between day and night, between coffee and cocktails, without losing the identity with which they were born. says Jose Enrique.

The Cafeteria by day and by night

In the morning, La Cafetera is a specialty coffee shop that offers fresh Peruvian coffee, while at night, it becomes a bar, a very particular one, because without losing the essence of coffee, it offers signature cocktails inspired by the world of this grain. The bar does not have the classic coffee drinks, they have taken it to another level, they use methods such as the Japanese Siphon up to a V-60, little by little they have been incorporating more à la carte methods.

La Cafetera’s menu is divided into the morning and evening sides. In the morning you can find the Espresso Bar where Simple Espresso is offered for 5.50 soles, Macchiato for 9 soles, Latte for 11.50 soles, among others. In the Slow Bar there are coffees made using alternative methods such as Japanese Siphon at 18 soles, French Press at 14 soles, V-60 at 16 soles, among other options, and No Coffee, which are drinks of another type such as juices, carob, hot chocolate.

On the night menu, there are the popular Cocktails, which are the classics, but with the touch of La Cafetera such as the Espresso Martini at 36 soles, Negroni at 30 soles, Coffe Sour at 32 soles.

And the Signature Cocktails, the stars of the place, elaborated based on barista techniques and methods such as the Bee – 60, made with the V-60 method, a refreshing drink made of Whiskey Jack Daniels Honey, Melon Liqueur, Lemon Tahiti and Syrup from Lima at 42 soles or the Tokio Mist, made with the Japanese Siphon technique, it is also a refreshing drink made with Gin Beefeater London Dry, Lima Syrup, Cinzano Bianco, Luisa Herb Infusion with Butterfly Pea Tea at 48 soles. In total there are 10 signature cocktails between 35 soles to 48 soles.

“We are an experience bar, the cocktails do not necessarily have coffee, but they speak to you of coffee, the methods lead you to that. It’s all a creative process,” says Ruppert.

“We are an experience bar, the cocktails do not necessarily have coffee, but they speak to you of coffee, the methods lead you to that. It’s all a creative process,” says Ruppert.

La Cafetera’s menu is complemented by a menu of food that matches the coffees and cocktails, such as sandwiches, hamburgers, pop corn chicken, and French fries. In addition, during the morning there are pokes and salads.

coffee promoters

From its rostrum, the La Cafetera team has set itself the goal of promoting the consumption of Peruvian coffee. “We are one of the largest coffee producers in Peru. However, when you look at per capita consumption, we’re down. In fact, we are the producing country with the lowest per capita consumption in the world, in the production-consumption relationship we are last”, says Ruppert.

That is why they have taken on the task of talking about coffee and offering coffee, and always Peruvian, and this has been a challenge for them, first so that the public understands the concept and the difference between day and night, the decoration and even lighting, which becomes dimmer at night. It was difficult at first, but now they have visitors who come at coffee time and stay for cocktails afterwards.

The task is arduous and that is why they have decided to take the concept to another district. Since October of last year, La Cafetera has a location in CC El Polo, a place that is gaining popularity and not only among the daytime public, who It is usually that of the offices, but also that of the night.

The path of La Cafetera

The team has broken the scheme with its coffee proposal and they plan to continue working on it, which is why in July, the month of their anniversary, they plan to launch new cocktails according to the trend. They anticipate that they will be encouraged by the most clarified, a challenge for Coffeemaker.

In this way, they not only contribute to the promotion of coffee, but also to the growth of cocktails in Peru. “This area is evolving, little by little we have more bars, there is more and more innovation and that is why we cannot be left behind either”, concludes José Enrique.