Café La Palmera
Slow coffee for fast feet.
A real coffee bar in the middle of the house: specialty pour-overs, a proper Colombian tinto, cold brew for hot afternoons and cake for no reason at all.
The house menu
Choose your brew
Four ways the bar makes coffee — all of them on the house menu.
V60
- Time
- ≈3 min
- Tastes
- Clean, bright, tea-like
A cone-shaped dripper and a slow spiral pour from a gooseneck kettle. Best for tasting what makes one Colombian farm different from the next.
Chemex
- Time
- ≈4–5 min
- Tastes
- Silky, very clean, made to share
The hourglass flask with a thick paper filter. Two cups' worth, so bring the friend you met at salsa.
Prensa francesa
- Time
- ≈4 min steep
- Tastes
- Round, full-bodied, cosy
Coarse coffee steeped in hot water, then pressed. Heavier and richer than a pour-over — breakfast energy.
Tinto de colador
- Time
- Quick, and always ready
- Tastes
- Light, sweet, everyday Colombia
Colombia's everyday black coffee, here poured through a traditional cloth filter (colador de tela) on a wooden stand. Small cup, many refills, endless conversation.
Why everyone here drinks tinto
Ask for a coffee in Colombia and you'll probably get a tinto: a small, light, often sweet black coffee sold from flasks on street corners, in offices and at every family visit.
Colombia's coffee grows high on the slopes of the Andes, and the country's famous Coffee Cultural Landscape reaches into the north of Valle del Cauca, Cali's own department. Specialty methods like the V60 show off what those farms can do; the tinto shows you how Colombians actually live with it.
Meet the bird
Watching over the bar is a pink bird perched on a flowering branch, painted straight onto the wall next to the menu board. Say hi when you order.
Ask about a coffee tasting
The house café has offered coffee tastings — ask the bar if one can be arranged during your stay.
No online ordering, no delivery. Just come to the bar.