Ciclos Cafe

Ciclos occupies the ground floor of the Jirón Colina house where El Cacaotal sits upstairs, and the split is clear: coffee below, Peruvian cacao above. Behind the bar is Felipe Aliaga, a taster and barista who roasts the beans himself — they come from La Chacra D'dago in Chanchamayo — and serves them as espresso, americano and cortadito as well as through filter methods, Chemex and V60. It opens nine to eight through the week and only from two on Sundays. Our read: this is a café to settle into rather than a quick counter: there are tables on the pavement, good pastry and a tea selection; being in Barranco, it fills with visitors at weekends. At 4.8 across more than four hundred reviews it is among the best-rated in the district. Nominated for Specialty Coffee Shop at the Premios Somos 2026.