Eco Mapu

Hazelnut coffee, murtilla liqueur and ulmo honey turn up in the cups at this Villarrica café-emporio, open since 2015.

Coffee signatures rooted in La Araucanía

Eco Mapu is a specialty café and emporio in central Villarrica, opened by a couple who came to it after restaurant work in Temuco and Pucón. The identity runs on three threads: specialty coffee, La Araucanía ingredients, and an emporio format that puts local and ancestral products beside espresso, filter coffee and pastry. The coffee programme is experimental by intent, built on high-quality beans and traditional Southern Chilean flavours. The beans come from Ethiopia, Costa Rica and Honduras, roasted in Chile so they reach the bar fresh, and filter service is explained step by step at the counter rather than handed over in silence. Direct contact with growers, traceability and attention to the whole production chain sit behind that, which is why the drinks read as arguments rather than novelties. The World's 100 Best Coffee Shops ranked Eco Mapu number 59 for 2026.

Drinks you will not find elsewhere

The signatures are what make Eco Mapu specific to Villarrica. Capuccino ñefn is built on hazelnut coffee and texturised milk, available with whole, skimmed or plant-based milk. Murtilla coffee combines murtilla liqueur, also called murtado, with a double espresso and cream. Moka mapu mixes espresso, milk, chocolate and ulmo honey. There is also a lemonade with a shot of espresso through it, which pushes the list past standard hot drinks. Cup designs drawn from Chilean flora and fauna add a visual layer to the same regional argument.

What to order first

Start with the drinks that show the regional approach most clearly. Capuccino ñefn is the key hazelnut order, soft and creamy with texturised milk. Murtilla coffee is the more dessert-like choice, with liqueur, double espresso and cream. Moka mapu is for anyone who wants chocolate and ulmo honey worked into espresso and milk. If filtered coffee is on, take it, because the preparation is part of the point. For pastry, the clearest named choices are torta de zanahorias and tiramisú de murtillas: the carrot cake comes by the slice with sponge, cream-cheese frosting and walnuts, and the murtilla tiramisu is tied to fresh fruit in March. The emporio deepens the food side with mapuche chicken eggs, goose eggs, rustic potatoes, and blueberry-maqui and strawberry popsicles, including sugar-free versions.