Cenicafé

Caturra and Castillo coffee cherries provide the aromatic foundation for Cenicafé Panorama, a culinary extension of Colombia’s premier coffee research center. The menu emphasizes regional integrity, featuring slow-braised osso buco infused with the deep, nutty essence of the Cenicafé 1 variety. Each dish is a study in texture, from the crisp, golden exterior of hand-pressed arepas to the velvety finish of a liofilized coffee reduction. Aromas of toasted cocoa and honey permeate the space, while wood-fired trout offers a smoky counterpoint to bright, citrus-cured garden vegetables. It is a sophisticated tribute to the Paisa landscape, where technique elevates the humble bean into a central gastronomic protagonist.