When Oscar and his co-owners—his wife, Alejandra; her cousin, Paola Ximena Manrique Pilonieta; and Paola’s husband, Carlos Alberto Diaz Monsalve—opened Acopio in 2024 in the Newgate Center plaza at the corner of Pine Ridge Road and U.S. 41, they set out to create a space where the spirit of tinto culture could thrive. The owners imbued the cafe with elements of their native country: coffees from family-run farms, bean-to-bar chocolates, handmade decor and passed-down recipes.
To capture the country’s vibrant colors and textures, Oscar drew inspiration from countryside ranches, partnering with architect Javier Peñaranda to source the patterned, sand- and cornflower-colored ceramic tile flooring found in many Colombian farmhouses. During trips home, he bought baskets and traditional dolls and geometric woven chairs, which surround the dining room’s dozen or so tables and a private room in the back. All the pieces were sourced from regional artisans who had never shared their work abroad.
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Photography by Anna Nguyen
acopio coffee naples florida columbian coffee
Acopio’s owners travel to Colombia to source beans for their line of small-batch coffees, which anchor every drink on the menu. Specialty offerings are sweetened with monk fruit, homemade blackberry jam and cream, and arequipe—a traditional caramel made with milk and natural cane sugar.
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acopio coffee naples florida columbian coffee
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Photography by Anna Nguyen
acopio coffee naples florida caraffe
Bright green walls and coral doors nod to the country’s colorful buildings, while charming illustrated wallpapers in the bathrooms show vignettes of rural life. “We wanted to recreate our farms but at the same time make it modern,” Oscar says. Along one wall, a mural by Colombian illustrator Carlos Díaz Consuegra traces coffee’s journey from the Andean highlands to Naples. Colombia is the world’s third-largest coffee producer, with high altitudes, rainforests and mountain humidity creating fertile ground for beans. Carlos Alberto oversees Acopio’s coffee program, traveling south every few months to meet with growers, sample the latest harvests and hand-select beans for the cafe’s own label—practices that ensure transparency and fair prices for the shop and farmers.
The rotating selection of small-batch coffees includes a signature house roast from the Santander region, with notes of chocolate, nuts and cane sugar; rare Caturra Chiroso, an Arabica variety prized for its bright, fruity acidity; and a pink bourbon coffee co-fermented with passion fruit. The team plans to add a roaster and begin processing raw beans in-house next year. At the shop, baristas guide guests through different brewing methods—Chemex, Hario V60, French press, Japanese origami siphon or AeroPress—chosen to highlight the coffees’ characteristics. “Depending on the method, we can have a more intense cup, or we can highlight the acidity or sweetness,” Carlos says.
Carlos and Oscar bring the same intentionality to every other ingredient behind the bar. Alternative milks are vetted to ensure they don’t include vegetable oils (a common additive) or artificial sweeteners, and the baristas don’t use refined sugars, opting to sweeten drinks with monk fruit. “Good coffee doesn’t need any sugars because the bean itself is sweet,” Oscar says.
Photography by Anna Nguyen
Photography by Anna Nguyen
Photography by Anna Nguyen
Photography by Anna Nguyen
Photography by Anna Nguyen
Photography by Anna Nguyen
Photography by Anna Nguyen
Photography by Anna Nguyen
Drinks like the Popsicle Flat White (espresso and a vanilla ice pop), cold brew cut with sparkling water and colorful berry-infused coffees or matchas (with layers of homemade blackberry jam and cream, milk, and arequipe—a Colombian caramel made with milk and natural cane sugar) bring a sense of playfulness to Acopio’s otherwise exacting coffee program.
Beyond coffee, the team sources single-origin black, green and white teas from farms in Antioquia, a lush region known as the Eje Cafetero (the Coffee Axis), and develops chocolate bars with collectives across the country. Most Colombians will tell you chocolate (pronounced cho-co-LAH-teh) is a pantry staple, melted into a rich, steaming beverage suitable for pairing at breakfast and with evening snacks. And, although Acopio serves the hearty drink, they double down on Colombia’s growing single-origin chocolate scene, with bars showcasing the country’s cacao biodiversity—a vast range of varietals, yielding vivid, fruit-forward morsels.
Acopio’s food also celebrates a sense of place, with Paola and Alejandra designing a tight menu of typical dishes and modern coffeehouse fare. Recipes for pandebono, with stretchy cassava starch and cheese, and cornmeal-based fried empanadas, filled with chicken or beef, were passed down from their grandmothers. Other plates, like organic sourdough toasts, topped with peanut butter and homemade jam or avocado and hogao (Colombia’s version of sofrito), are their own creations. Most components are made in-house, focusing on clean ingredients and local produce.
To further draw the community into tinto culture, Acopio hosts events and readings, promoting local artists, authors and wellness efforts, along with coffee and cacao tastings to deepen local appreciation for Colombia’s agricultural riches. A mini market of imported goods—like mochilas (backpacks), woven by the Indigenous Wayú community, and wide-brimmed sabanero hats—supports artisans. “The word ‘acopio’ means putting things together,” Oscar says. “Coffee brings everyone together.”
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Photography by Anna Nguyen
A mural by Bogotá artist Carlos Díaz Consuegra traces Acopio’s coffee journey from the Andes to Naples. Throughout the cafe, artisan-made decor from Colombia creates a vivid sense of place.
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Photography by Anna Nguyen