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Appreciations to our beautiful coffee from Juan Lisaraso, Cusco-Peru!

The coffee from Juan Lisaraso, from Cusco-Peru, was one of the four microlots that arrived to our roastery last January. After my first cupping (coffee tasting) of it, it tasted so good already that I knew this coffee would amaze me and impress me even further with each updated and improved roast of it. Not only did its taste impress me, but also the region and farm where it comes from, let me tell you more about it:
Cusco, is the capital of the Incas – the empire that dominated almost all of South America, which is also home to one of the seven wonders of the world, Machu Picchu. As well as coming from such an inspiring and beautiful region, the farm that these beans come from also has a story worth telling. Juan Lisaraso has been cultivating coffee since he was a child, his parents owned the farm previously and he had taken over with his wife and children. The family run farm is not only a great coffee producer but they also take care of an endangered species of bear, called the spectacled bear, a bear that populates the Andes of South America. The name was given to them due to their facial markings that make them look like they are wearing spectacles! I have only learned about this species of bear recently, but as quickly as I fell in love with the coffee – I also fell in love with these cute animals! Here at Cafetoria, we loved them so much that we have made plans to donate to a conservation Institute in Peru who take care of them.

The coffee from Juan Lisaraso, is quite a rare and difficult varietal to find nowadays – Typica. This has made our experience of it even more magical and unique. The time Ivan brought the first sample roast of it, is a memory I won’t forget so quickly. Together, we cupped the four micro-lots that arrived on the same day to our roastery. Two of them being from the Cusco region and the other two from Puno. From the first sip of each coffee I picked out Cusco as my favorite. I could feel on my tongue the playful and bouncing acidity that I have always enjoyed in coffee. The vanilla like sweetness swelled in my mouth, this taste has stayed with each improved roast of Cusco and it’s the thing I love most about this particular coffee. Even though this coffee had scored lower than the other three, there was something wonderful and inspiring about it. It felt like a journey from the first sip to the last drop.
I have often described coffee taste with colours – it helps me focus further on the flavours and so: yellow, pink, orange and red have always been in my mind when tasting Cusco. Changing, developing and evolving over time but always growing more saturated, bright and more sophisticated with each roast. If you have tried this coffee at our cafe or bought it for at home and have been brewing it, I’m sure you’ve been just as impressed with it and I hope it took you on a journey of flavours that it always takes me on. If you feel like you have not reached its full potential, I’m here to help with a little brewing guide, as I truly want everyone to get the most out of this coffee.
My Brewing tips for Juan Lisaraso’s coffee:
My favourite brew method has always been with the Hario V60, so I will guide you how I brew this coffee and get the most wonderful flavours out of it! I always start with the basic recipe, 18g of coffee to 290g of water, this makes two small cups, but if you are like me and consume more coffee than most, this is only enough for one. I recommend using 92 degrees for the water as this temperature brings out the desirable vanilla-like sweetness. I recommend grinding fresh, if you don’t have a grinder, we can always grind the coffee for you at any of our cafes – just ask. The grind size should be medium-coarse. Pro tip: I always rinse my filter paper with hot water! This gets rid of undesirable paper or chemical tastes in my final cup.
Now, you’ve got your V60, your recipe, your water heated, your paper rinsed, your coffee ground – what’s next? The brewing! The first step is what we call a pre-infusion, or what some people call a “bloom”. For this step, I do a double-pre infusion, this means I add 8g of coffee to my brewer, wet the grounds just a little bit, add the rest of the coffee and thoroughly wet the rest of the grounds (go up to roughly 65g). The blooming process should time at around 30 seconds. Then I start my pulses! The first pulse, we discovered works best if you go in bravely and pour vigorously and a substantial amount. Roughly up to 170g – then wait for it to drain a little, but don’t let the coffee bed dry up. The aim is to have my brew between 2:30 – 3:00 minutes long. With this in mind, I often end up doing two more pulses. If you follow all of these steps you should end up with the most mouth-watering cup of Cusco!
Hope you enjoy and have as an amazing experience with this coffee as I have had!
Signing off,

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The arrival of our new microlots from Cusco and Puno (Peru)

My name is Gabi Leikute. I’m the most recent person that has joined the team of Cafetoria. I’ve been really passionate about coffee for more than four years now and even though I joined Cafetoria only recently, it has already been full of new experiences. One of the most exciting ones to me so far has definitely been the arrival of our new micro-lots from Peru!
As my passion for coffee grew I’ve been more and more curious about the behind the scenes of the world of coffee that most of us don’t get to experience. The amount of work that goes into producing a simple cappuccino is truly understated and some of us never even think about how deep it truly dives! From the planting of coffee, to the growing, the picking, the processing, packaging, shipping, unloading and roasting, down to the final moments of brewing – the journey of coffee is long and delicate. I have always appreciated the hard and meticulous work that goes into roasting, but after experiencing the amount of work that goes into simply getting the coffee into the roastery, I feel like my mind has been opened even more. This is why I wanted to share my experience with you guys!
When I first heard about the new shipment of coffee arriving a few weeks before the event itself, I instantly volunteered myself to help in this laborious process. I knew I wouldn’t be much help in the process of carrying the sacks, so the job of photographing and journaling the event fell into my lap. I was beyond excited. Just days before the arrival of the coffees, Helsinki got a surprising amount of snow – we knew this would make the work a little more difficult, but none of us lost our excitement, in fact it grew with each day. The Cafetoria roastery was not the first roastery I have ever visited, but there was something so much more magical about seeing a roastery that I work for. I think the best way I can describe this feeling is by comparing it to the feeling of coming home, feeling of belonging.c
Finally, the day of the coffees arrival had come. The container, full of four different micro-lots from Cusco and Puno, was delayed many hours because of weather conditions. While waiting for the container, Levi shared how each Cafetoria member had a role and position that they always took when unloading the coffee. He shared how the seal of the container gets broken and how there’s a ritual-like routine to it. Hearing him share these stories with me made my heart race with excitement!
The breaking of the seal to the container was just as the other team members have described it – ritual-like. As the door of the container swung, the exotic aromas of the jungles and fresh green beans were invading the environment. Yet, although this could have paralysed a normal observer, the members of Cafetoria didn’t act with hesitation and everyone got immediately to work – everyone found their rhythm and place, like gears and cogs in a clock working together. The team became more like a part of a machinery to make this process efficient so that the tens of heavy sacks (69kg each) can be unloaded in the shortest possible time. Even with the cold weather biting at everyone’s fingers – no one stopped even for a moment. With my camera in my hands I felt like a gleeful child, that occasionally got absorbed by the excitement that surrounded me. I often forgot to take pictures as I was in awe with the hard work that was happening in front of me. I took on the challenge to try and help a few times, but we all agreed that I was more helpful behind the lense of a camera. At the end, the Cafetoria family worked so hard and fast that the container got emptied
within an hour! I have never witnessed such strong team work. You could feel the delight, pleasure, pride and appreciation towards each member in the air as the empty container was closed and we waved the driver goodbye. Seeing this beautiful teamwork makes you appreciate and understand the amount of work that goes into coffee at each stage of it’s life.
By Gabi

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Christmas breakfast at our Töölö Café

You are welcome to join our Christmas breakfast and celebrate with your loved ones the most exciting season of the Year! Our Breakfast will be offered during the Saturdays and Sundays of the two last weeks before Christmas (weeks  50&51).
To make the weekends even more special we are offering a tasty Christmas breakfast which incorporate flavours from our multicultural team – Ireland, Peru and Finland!☕️.


• Hand-made granola, topped with chia pudding and our home-made cranberry jam.
• Bosc pears – poached in Glögi de la Casa . Served with oat yogurt.

• Traditional Spanish toasted bread, topped with fresh tomato and ham.
(veggie option available with feta cheese)
• Triple Sandwich – Peruvian avocado, fresh tomatoes and boiled egg.

• Spiced Christmas cake – cranberries, dates and lot of Christmas spices
• Banana Bread, served with an extra flare – cream cheese and maple syrup.

Menu (in Finnish) below.
Price of the Breakfast: 20e
Please be aware that due to social distancing regulations, we will limit the spaces that are available and you may need to wait during peak times. We hope you can be patient. If you want to make a reservation for a group, contact us privately or via email. Slots available will be at 10:30, 12:00 and 13:30.

#töölö #christmasbreakfast #joulu#kahvila #myhelsinki #visitfinland#kahvi #coffeetime #jouluinen

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Welcome to the Latin Party at Otaniemi!

This Tuesday 28.07 come to Otaniemi to enjoy good Latin music, great food, drinks, and artisan coffee and beers. We will be serving popular and authentic dishes from the Peruvian gastronomy such as the world-famous Ceviche, Pisco sour and Chilcanos.  You will find also great coffees from our artisan roastery and artisan beers from our our colleague Coolhead brewery.  Live music from DJ El Pibe and Cumbia band “Una de Gato” will be playing in our big terrace where you can also join and dance!.
Welcome to join this unforgettable day! More information about this event at Facebook.
We start at 16:00 and will not stop till 22:00!

  • Address: Cafetoria Aalto. Otaniementie 14 (few meters from Aalto University metro station)
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Join our first REMOTE cupping session

Do you want to improve your coffee tasting skills and learn how to cup coffees like a PRO? Then, join our first remote cupping session which will be held via ZOOM this Friday 10.07 at 10am. The cupping will be hosted by our Barista Levi de Nascimento and will be arranged in English.

In this session you will prepare coffees according to our instructions following a very simple cupping protocol which allow you to identify the organoleptic properties of our coffees including: aroma, flavour, acidity and body. We hope this cupping session will help you to get not only more familiar with our coffees but also to identify the kind of properties that are more suitable to your palate.
The coffees to be cupped are available to order from our e-shop. We have prepared a set of samples which includes the following coffees (70g/sample, 350g total):
  • Finca Las Cortaderas – Peru (light roast)
  • Karimikui AA – Kenya (light roast)
  • Black peaberry – Kenya (dark roast)
  • Summer Wind – Blend (medium roast)
  • Mitad del Corazon – Peru (OMNI roast)
These sample can be order from here
At your place, you will only require hot water, spoon, cups (preferable 150ml cups) and our coffee samples. Although it is not mandatory to order these samples and just follow up the session, we strongly suggest to order this sample pack so you can share your experience with Levi and with other participants.
Meeting details (via ZOOM)
Cafetoria is inviting you to a scheduled Zoom meeting.
Topic: Cupping with Cafetoria
Time: Jul 10, 2020 10:00 AM Helsinki
Join Zoom Meeting
Meeting ID: 919 6465 6402
Password: Cafetoria
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Welcome to our Summer terrace Opening!

We gladly invite you to join and enjoy a new and refreshing experience of good coffee, alcohol drinks and food from our Finnish-Peruvian kitchen.
Our new terrace is located at the heart of Otaniemi. With a imponent view to the University’s main building designed by Alvar Aalto and surrounded by a harmonious environment, our terrace will make your happening something very special.
“Cafetoria y su Salsa” express the concept of our offerings to you. Being a coffee roastery with Finnish and Latin roots, it has always been a desire to bring out flavours from the Latin America that we know and have being growing with. Here you will enjoy a selection of different, authentic drinks and dishes from the Peruvian gastronomy like including Ceviche and Pisco sour. Our selection of food and drinks includes options or family members and Vegans. The 65m² terrace can be booked for any occasion from 4 to 20 people.

  • Location: Otaniementie 14. 02150 Espoo
  • Time: 11-18

How to reach us:
Cafetoria at Aalto University is located just few meters from the Abloc mall and Otaniemi metro station. We are located at the Väre building, in front of the University’s main building. Here some tips:

  • By Metro: 18 minutes from Kamppi to Otaniemi station
  • By car: 10 minutes from Helsinki downtown
  • By bike: 20-25 minutes from Helsinki downtown (we tested it personally!)

Parking available at the Abloc mall and also nearby the University.

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Cafetoria is now at the heart of Otaniemi!

As strange as it sounds, Aalto University (ex. Helsinki University of Technology) can be considered as an incubator for Cafetoria, one of the oldest artisan Finnish coffee roasteries. Indeed, it was thanks to an International Master Program, that few students from different parts of the World arrived to Finland, including the Peruvian Ivan Ore, the founder of Cafetoria roastery.
Coming back to Otaniemi was then a confortable decision for us. We are excited to become part of the university community and be surrounded by young and brilliant minds. We are located in the Väre building which host the School of Arts, Design and Architecture. The interior design of our Café was inspired on the traditional artisan markets from Latin America and on traditional Vintage Cafés from Berlin. The Finnish concepts of minimalism and simplicity helped those two inspirational ideas to coexist.

Cafetoria Aalto portrays the same feeling and soul than our Töölö café, known by its delicious fresh roasted coffees and homemade delights. Here at Otaniemi, you will enjoy a friendly, relaxing and warm environment accordingly to our Nordic and Latin roots. Being Cafetoria roastery an independent coffee roastery, you will find in this place passionate Baristas ready to brew the best cup of coffee. Our selection of coffees includes also organic beans and directly traded coffees.

We have a kitchen!

Having a kitchen has been one of our dreams and now that we have this we plan to create fresh and tasty food which will incorporate a growing presence of Latin America flavours. Stay on the loop and follow us in our social media to get updated information about our food offering!

Cafetoria Aalto
Otaniementie 14. 02150 Espoo
Opening time: TUE-SAT 10:00-17:30
Instagram: cafetoria_aalto, Facebook: cafetoria_aalto

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Summer is here and our Summer coffees too!

I am writing this post during a rainy Friday of a Finnish Spring! Anyway, the Sun was shining during early days and that was enough to get inspiration about the content of this post!
When thinking about Summer coffees, here at Cafetoria we think about bright coffees, light roasted, with sweet and vibrating aftertaste and fresh notes of fruits and berries. Thus, drinking a cup of a Summer coffee for us at Cafetoria would be like enjoying a cup of juice!  We know that some coffee drinkers do not like to find “weird flavours” on their cup but a cup of coffee that resembles COFFEE. If you are that type of coffee person, we have some interesting proposals for you at the bottom of this post.
For this Summer 2020 we encourage you to try the following refreshing coffees:

Kenyan coffees, compared to the Peruvian ones, have a more complex aftertaste. This subtle “explosive” aftertaste is what I always look for in the coffees. Kenyan coffees can be, however, a bit too complex for some people who would rather prefer a more approachable and “down-to-earth” coffee. Here is where our Peruvian coffee complements quite well the Kenyan. Both Peruvians cause on the consumer the same effect as a candy does for a child. They enchant the drinker with a more simple but addictive message of sweetness. So if you are looking for a coffee which you can drink several times per day, the Peruvians will do a good job.
Interestingly, the coffees listed above are from recognised coffee farms. Our Kenyan Karimikui AA placed 2nd at the Helsinki Coffee Festival 2017. Peru Perlamayo, from our Compadre Juan Heredia, placed 5th place at the 2019 Cup of Excellence (this coffee is from the same Finca but obviously not from the same lot, as otherwise we will certainly price it much more!) and, finally, Las Cortaderas placed 30th place at the 2018 Cup of Excellence. Unlike Perlamayo, this lot of Las Cortaderas belongs to the same lot used during competition.
Last, but not least, our Summer Wind is another beautiful coffee which we just launched some weeks ago. This blend was created with the idea of offering a fruity coffee yet balanced and with a subtle aftertaste. This nice medium roast coffee will delight you with its subtle flavours of berries, tangarine and milk chocolate. A pleasant summer coffee that will satisfy all demanding coffee drinkers!
And now, for the conservative ones ……
For our conservative coffee drinkers, we can suggest you some coffees with clear notes of chocolate: Gran Palomar light roast, House Blend and Rwanda Mahondo. Specially on the two first coffees, you will find nice notes of chocolate and pleasant sweetness!
Decafs coffees for this Summer? Yes we have!
Our organic decaf coffees, chemical-free, are becoming the favourites of all coffee drinkers who have chosen freedom to drink coffee anytime! We have two beautiful suggestions for Summer. First, our Ethiopia Sidamo will delight you with notes of flowers and cherries and will give you a sensation of drinking a nice cup of tea. If you want something more like coffee, our Decafe will be a nice, easy going coffee with notes of chocolate and a nice carob-like sweetness.

Some light roast coffees out there requires special grinding and preparation settings to get the best result. Our Summer coffees, however, perform very well with any kind of brewing tools. Some standard coffee machines such as MoccaMaster does a good job producing consistently good cups although due to high temperatures used, the fruity notes are not strongly present. And here is where those manual pourover methods can be so satisfying. For getting the vibrant after taste, try brewing it with Hario V60. We use a medium coarse grinding and 18g, 300g of hot water between 90C and 93C. In Aeropress you will also get a nice and smoother profile, though you will miss a bit the vibrant aftertaste.
Have a good Summer!
Juanca Oré / RoastMaster at Cafetoria

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Coffee Influencer of the Year 2020

We are pleased to hear that Mia Nikander and Ivan Ore, founders of Cafetoria, have been nominated for the “Coffee Influencer of the Year 2020”
Ivan has long been active in the Finnish coffee market. After graduating from Aalto University with a Master’s degree in Telecommunications, he worked for Nokia Networks as a research engineer developing 3G/4G mobile phone networks, but, at the same time, enthusiasm for coffee arose and he founded our small coffee roastery in 2002. Very soon our coffee roaster joined SCA and get involved in different coffee trainings around the world, including Switzerland and Belgium, South Korea and Italy.
Ivan is Finland’s first Cup tasting champion (2007), an important feature for a coffee roaster to know how to distinguish flavors and nuances. At the moment, in addition to roasting, Ivan also seems to be one of the few AST coffee trainers in Finland. He is an Authorized SCA Trainer for a few years now.
Mia Nikander has been promoting speciality coffees in Finland since our first batch of coffee arrived in 2003. Since then, she has been tireless promoting organic cultivation and specialty coffees. It is not a secret that, although she enjoys different kinds of coffees, her favourite one is the Peruvian coffee Gran Palomar. It is thanks to her efforts that the Peruvian smallholder farmers have been looking the future with hope and optimism knowing that they can count on the Finnish market.

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Peru 2020: report from our trip

It is a tradition from Mia and me to scape for holidays to Peru, on Christmas eve, just the next day after closing the doors of Cafetoria. This time, however, the trip did not start well: KLM personnel did not allow Mia to get onboard. Her passport was going to expire in less than 6 months which basically means that no inter-oceanic flights are allowed in such conditions. A heavy stone felt on us on that early morning of December 24th. What should we do now? Will we stay in Finland during Christmas? If we beg KLM to let us go, will Peruvian Customs let us in?  Still in shock, and knowing that everything was still uncertain, we decided that I will take the flight to Peru and Mia will stay in Finland hoping that Finnish Police can grant her some kind of temporal permission to travel during those days. Fortunately, Mia got a temporal passport and took the flight to Peru the next day, on 25.12.
I love being in Lima during the Christmas season. It’s shiny and not too hot but more importantly, the traffic! As people are already on holidays it is so easy to move from one place to another and I feel that for those few days only, Lima was like it used to be, accessible by any means.
During those days we moved a lot across the city, especially touring around known and new third wave Cafés which are constantly popping up in the coffee scene of the Capital. Most of these new Cafés flourish in the districts of San Isidro and Miraflores, the most attractive districts of Lima. You could think that drinking a good cup of coffee should be fairly cheap in a city like Lima, being Peru a coffee-producing country. Yet, you will be amazed to hear that in many cases coffee drinks are more expensive than in e.g. Helsinki and for sure much more expensive than in Italy itself. An espresso could cost 1.5e and cappuccino and Latte up to 3e. There are some reasons for such prices. First, the third wave coffees need good coffees that require rewarding the farmers with premium prices. Coffee consumption is not so high in Peru and that also means higher prices on drinks to make business sense. However, I believe that another strong reason for such high prices is the high rent in commercial zones which has skyrocketed in the last 10 years.
On the road to GRAN PALOMAR
On the first days of January, we departed from Lima to the region of El Palomar, to visit our dear friends who produce our best seller Gran Palomar. To reach the village is a must to pass by the cities of Tarma and La Merced. Both cities are just at 2 hours’ distance from each other but they are so different in terms of cuisine, geography, and culture. Tarma is located at 3100 masl and we decided to stay one night there and walk around its traditional streets. Tarma is a milk-producing region and famous also because of its flowers.
The following day we arrive at the village of El Palomar. It does not pass more than a couple of minutes to say hello to people that we know already for quite some time. We then leave our things in the small and only hostel that the town has. “The members of the Cooperative are waiting for you in the processing plant,” says Dante Pallardel, the manager of the Cooperative and an old good friend. He has been carrying the big responsibility of keeping the Cooperative united and motivated until now. A man of few words and good moral values and always concerned about the future of his people. I am not exaggerating by saying that without Dante’s contribution we would not be enjoying such a good coffee in Finland.
We took a truck to the processing plant which is just located a few minutes from the town but, before our arrival, we could hear already voices of children and adults and a voice coming from a speaker trying to orchestrate the event. The producers have been waiting for us for some time and we are ready for the welcome ceremony. This ceremony has not changed much across the years. The cooperative follows very formal protocols where different members of the board are given time for a short speech about internal issues and their Finnish guests. We also thanks to them for a new good year of cooperation. This time we brought to them the good news: thanks to the Lord and their own efforts, our sales of Gran Palomar have increased considerably in the past year, all this despite the hard competition. We did mention to them what many customers have said about Gran Palomar, that has it all because it is organically grown, sustainable and taste just delicious. We finish our meeting with some lottery of food baskets donated by us and also we then spend time talking while drinking a cup of chocolate and panettone, the traditional food during Christmas time.

The Women of Gram Palomar
After the celebrations, Patricia Rodriguez, wife of the President of the Cooperative show us proudly their roasting machine. She is leading the women section of the Cooperative and has tried to find with them alternative commercial activities than growing coffee. We noticed her curiosity and enthusiasm as many years ago when we donated an espresso machine to the Cooperative and she was the first one jumping on the machine and trying to learn how it works. The roasting machine has been used to generate resources for roasting services as many producers also want to sell their own coffee in Lima. Besides this activity, Patricia told us also that they want to grow their own coffee carefully and offer as a special selection.  We were so glad to hear that. We want to be part of this project and we offered them our desire to be the first customer of their coffee providing they succeed in obtaining a good quality product. So, this year, our Gran Palomar women version will arrive in Finland. Epic!
It was so comfortable to spend time with the producers. As a matter of fact, after the house of my parents in Lima, this village is our second place where we spent most of the time in Peru! We left the village with good news for both this year. This year will be the first time that we will order more than a container from them and will also include some micro-lots, from specific producers and of course, the special selections of the Women coffee!
Team Peru is back in Finland now and if all goes well I should be having a short visit to them on July.