The bike café

A short, intense shot pulled from beans grown in the Volcán highlands.

Espresso lengthened with hot water — clean, smooth, and unhurried.

Silky steamed milk over a double shot of highland-grown espresso.

Equal parts espresso, steamed milk, and foam, from beans grown in the Tierras Altas.

Highland coffee brewed strong and served cold over ice — perfect after a ride.

Sweet strawberries from Cerro Punta — the strawberry capital of Panama — blended with milk and a touch of honey.

Ripe banana, cacao, and milk — a rider's recovery shake in disguise.

Simple and bright: fresh mango blended with ice and a squeeze of lime.

Spinach, pineapple, banana, and ginger from highland gardens — cold, clean fuel.

Smashed avocado on toasted country bread with lime, salt, and chili flakes.

House granola, creamy yogurt, honey, and fresh highland strawberries from Cerro Punta.

Scrambled eggs, cheese, beans, and salsa wrapped in a warm flour tortilla.

A buttery croissant warmed with ham and melted cheese.

Whatever is best in the highlands this week, sliced fresh.

A thick slice, dense and moist, best with a chorreador pour-over.

Fudgy in the middle, crackly on top.

Classic caramel flan, silky and cool.