Cabo Verde
Cabo Verde (Cape Verde) has a unique and rich coffee culture, primarily centered around its locally grown Fogo coffee, known for its distinctive volcanic terroir. The archipelago's history as a Portuguese colony also heavily influences the ways coffee is prepared and ordered.
Here are the different ways to order a coffee in Cabo Verde and what's in them:
Locally Grown and Traditional Cabo Verdean Coffee:
Café de Fogo (Kah-FEH deh FOH-goh) / Fogo Coffee: This is the most renowned and unique coffee from Cabo Verde, grown on the volcanic island of Fogo.
Ingredients: 100% Arabica beans cultivated on the slopes of Pico do Fogo, the active volcano. Varieties include Catuai, Caturra, and Bourbon.
Preparation: Traditionally, these beans might be roasted locally and ground fresh. While modern cafes will use espresso machines, in more local settings or homes, it might be brewed using simpler methods like drip coffee, Moka pot, or pour-over style.
Taste: Fogo coffee is highly valued for its unique flavor profile, often described as having notes of chocolate, caramel, tropical fruits, red berries, and lemon, with a balanced acidity, full body, and a silky aftertaste.
Ordering: You might simply ask for "café de Fogo" if available, and they will likely prepare it as an espresso or filter coffee.
Portuguese-Influenced Standard Coffees (Most Common in Cafes):
Due to the strong Portuguese influence, many coffee terms are directly adopted from Portuguese, and the preparation styles mirror those found in Portugal. These are what you'll find in most cafes, particularly in urban areas and tourist hubs.
Bica (BEE-kah): This is the most common way to order a standard espresso in Cabo Verde, just like in Portugal.
Ingredients: A single shot of espresso.
Taste: Strong, concentrated, and intense. Served in a small demitasse cup.
Abatanado (Ah-bah-tah-NAH-doh): Similar to an Americano, but often slightly stronger or with less dilution.
Ingredients: An espresso shot (or a double espresso) diluted with hot water.
Taste: A larger, less intense black coffee than a bica.
Café com Leite (Kah-FEH kohm LAY-teh): "Coffee with milk." This is a very common breakfast drink.
Ingredients: Brewed coffee (can be espresso or a simple filter/drip coffee) mixed with hot milk. The ratio can vary.
Taste: A balanced, creamy, and comforting coffee.
Meia de Leite (MAY-ah dee LAY-teh): "Half milk." This is similar to café com leite but specifically implies roughly equal parts coffee and hot milk. It's often served in a medium-sized cup.
Ingredients: Roughly 1:1 ratio of coffee (espresso or brewed) and hot milk.
Galão (Gah-LAH-oh): A larger, milkier coffee, similar to a latte, often served in a tall glass.
Ingredients: Approximately one-quarter coffee (espresso) to three-quarters hot milk, usually with some foam on top.
Taste: Very milky and comforting, a good choice for a longer, milder coffee.
Garoto (Gah-ROH-toh): A small, milky coffee, essentially a small galão or a macchiato-like drink.
Ingredients: Espresso with a small amount of steamed milk and foam.
Taste: A small, balanced coffee with a touch of milk.
Pingado (Peen-GAH-doh): An espresso "stained" or "marked" with just a drop of cold milk.
Ingredients: Espresso with a tiny dash of cold milk.
Taste: Strong coffee taste, with just a hint of milk to cut the edge.
Carioca (Kah-ree-OH-kah): A lighter espresso. This is typically made by running more water through an already used espresso puck, or by using less coffee for a standard shot, resulting in a weaker extraction.
Ingredients: A weaker espresso shot.
Taste: Milder than a bica, for those who find straight espresso too strong.
Cappuccino (Kah-poo-CHEE-noh): Internationally recognized cappuccino style.
Ingredients: Espresso, steamed milk, and a generous layer of foamed milk.
Latte / Café Latte: Also internationally recognized.
Ingredients: Espresso with a larger amount of steamed milk and a thin layer of foam.
Cold Coffee Options:
Café Gelado (Kah-FEH Jeh-LAH-doh) / Iced Coffee: A general term for iced coffee.
Ingredients: Cold coffee (can be espresso-based or a simple brewed coffee), usually with ice, and often with milk and sugar.
Iced Latte (Latte Gelado): Espresso and cold milk served over ice.
Cold Brew: While not traditional, in more modern or specialty cafes, cold brew might be available, particularly in larger towns like Espargos or Mindelo.
Customizations:
Com Açúcar (Kohn Ah-SOO-kar) / Sem Açúcar (Seng Ah-SOO-kar): "With sugar / Without sugar."
Com Leite (Kohn LAY-teh) / Sem Leite (Seng LAY-teh): "With milk / Without milk."
Leite Vegetal: Plant-based milk (e.g., soy, oat, almond) is becoming more common in modern cafes in urban centers, especially given the growing interest in specialty coffee.
How to Order (Basic Portuguese and Krioulo Phrases):
Portuguese is the official language, and Krioulo (Cape Verdean Creole) is the widely spoken national language. Knowing Portuguese will be essential for ordering coffee in most establishments.
"Um café, por favor." (Oom kah-FEH, por fah-VOR.) - "A coffee, please." (This is a general request that will usually get you a bica).
"Uma bica, por favor." (OO-mah BEE-kah, por fah-VOR.) - "An espresso, please."
"Uma meia de leite, por favor." (OO-mah MAY-ah dee LAY-teh, por fah-VOR.) - "A half-milk coffee, please."
"Um galão, por favor." (Oom gah-LAH-oh, por fah-VOR.) - "A galão, please."
"Café de Fogo, por favor." (Kah-FEH deh FOH-goh, por fah-VOR.) - "Fogo coffee, please." (If you specifically want the local specialty).
"Com açúcar." (Kohn ah-SOO-kar.) - "With sugar."
"Sem açúcar." (Seng ah-SOO-kar.) - "Without sugar."
"Obrigado/a!" (Oh-bree-GAH-doh/dah!) - "Thank you!" (Use -o if you are male, -a if you are female).
*The content in this document was generated using artificial intelligence, drawing from various online sources, and subsequently refined for accuracy and conciseness in 2025. Users are advised to consult multiple sources to corroborate information and should not rely solely on this document for comprehensive research.