Barbara is the great grand child of Macario Angel, founder of La Floresta Café. She is now running operations and distribution from Orlando, Florida.


 What’s that?  It's Clay Pot Coffee!!

Café de Olla is a coffee originally brewed (as its name recalls) in a clay pot. This coffee is steeped in Mexico’s history! “Café de Olla” was originally born in 1910 during the early years of the Mexican Revolution, when the “adelitas”, the Mexican women that supported the soldiers by cooking, cleaning and setting up camp,  prepared café de olla with cinnamon, piloncillo (brown sugar), cloves, star anis and coffee grounds in a clay pot, to serve as a filling drink that would help boost the soldiers’ energy throughout the day.

When I was in college we used to have a "Café de Olla" every morning before my first class at 7am. That was my fuel! and I'd love to share the recipe with you :)

The original way to prepare it is first boiling the water with the spices ,sugar and orange (or even mandarin!). After it has boiled, the coffee grounds are added and filtered after about 5 minutes.

Since the spices are so rich and aromatic, there is no need to brew everything together! Why not preparing a delicious syrup that can give you Floresta Coffee a warm and wintery touch? The syrup can be made days ahead, cooled and refrigerated; reheat syrup (or keep it cold) and add freshly brewed coffee just before serving. You can even do Iced Café de Olla (with your Floresta Cold Brew, a touch of cream and milk!


cafe de olla syrup

  • 1lb piloncillo/panela (or dark brown sugar)
  • 2 cups of water
  • 4cinammon sticks
  • 2 cloves
  • 2 anis star
  • 3 Orange slides (with skin) or 5 Orange zest stripes
  • 5 cracked cardamom pods (optional)
  1. Combine all the ingredients with the water and bring to boil.
  2. Turn down heat (medium/low) and let it simmer for about 7 minutes or until the syrup starts to thicken.
  3. Pour it in a container. Let it chill and keep it in the fridge up to 1-2 weeks (sometimes it last longer!)



Café de Olla with “PIQUETE”  

In Mexico we call “piquete” to any liquor added to a nonalcoholic drink!

Just Add 1 Oz of your favorite spirit to your “Café de Olla” 

We recommend Brandy or Rum!. That will definitely keep you warm enough, but if you like something more mellow you can add Kahlua or Liquor 43 (although these liquors can make your coffee pretty sweet)

ARMONIA-Medium Roast is  a perfect match for this preparation thanks to its hints of chocolate and nuts!

cafe de olla

Iced Café de Olla 

  • 1 oz of Syrup
  • 1 cup of Floresta Ambar Chiapas Cold Brew or Cold Coffee
  • 1Oz of Half Half or your favorite milk (almond, cashew, regular)
  1. Add syrup to your coffee
  2. Combine well
  3. Add creamer/milk
  4. Option: add some whipped cream or “piquete”!!

iced coffee floresta cafe


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