Con el tiempo, ese espacio empezó a revelar algo más profundo: una forma muy clara de entender lo que significa ser rider. Las conversaciones, las historias y las experiencias que sucedían ahí no se quedaban en la mesa, sino que empezaban a construir una filosofía.

La muñeca quitapenas está presente en cada sucursal y también en nuestras bolsas de café. La tradición cuenta que, si le cuentas tus penas, desaparecen. Nosotros nos inspiramos en esa idea para que, cuando alguien visite la cafetería y converse con los baristas, sus preocupaciones se sientan más ligeras.

Nos interesa que todo se sienta auténtico, no forzado. Aun así, lo que más nos impulsa es la sensación de que todavía hay algo nuevo por encontrar. Mantener esa curiosidad y esa búsqueda constante de algo mejor sigue siendo parte fundamental del proyecto.

Lo que nos hizo diferentes desde el principio fue nuestra manera de entender los postres: no como algo distante o sofisticado, sino como una experiencia cercana, emocional y compartida. Esa intención sigue guiando todo lo que hacemos, desde cocinar cada mañana hasta cuidar cada detalle con cariño.

Desde el inicio, la idea fue clara: llevar el café de especialidad a un formato más cercano, una cafetería de barrio. Un lugar sin prejuicios, donde cualquier persona pudiera entrar, preguntar, probar y sentirse cómoda, sin importar si sabía o no de café.

Lo que nos hizo diferentes desde el inicio fue combinar la precisión de la ingeniería con la calidez de un espacio humano. Operamos con estructura técnica, pero también con una narrativa estética y emocional donde el café, el arte y las conversaciones conviven de forma natural.

Este local nace de la idea de sus dos fundadores obsesionados con sus doce gatos para atraer una comunidad gatuna consciente y promover el apoyo a todos los gatitos vulnerables en el ambiente. ¿Qué mejor que el motivo sea reunirse para disfrutar un buen café y la fascinación por estos seres?

Laut Communal Coffee nació después de la pandemia como un negocio familiar con una intención clara desde el inicio: responder a una necesidad real en la zona, donde no existía una oferta consolidada de café de especialidad, panadería francesa y desayunos.

Si IRI Barra de Café y Crochet fuera una ciudad, sería Vancouver. Es un lugar donde conviven muchas culturas, así como en nuestros granos de café hay distintos orígenes y perfiles. Además, es una ciudad llena de arte y creatividad, algo que también vivimos en cada detalle de IRI.

This project was born from intuition, complicity, and the desire to build something without having all the answers. It does not come from experience, but from conviction, constant learning, and the desire to create a space with its own identity, while also growing as people ourselves.

More than a specific reference, what guides us is an idea: taking the pressure out of coffee. Returning to what’s essential, to what happens around a cup; to people, their routines, and their pauses. You shouldn’t need to know about coffee to enjoy it, just arrive and give yourself that moment.

We enjoy the time we share with those who stop by for coffee; it takes us out of our own world and into someone else’s. We believe in restoring hospitality, a value that has been fading and urgently needs to be reclaimed.

Vínculo was born from the desire to create a refuge in the midst of routine, a place where specialty coffee becomes the meeting point for sharing, learning, and building community. More than customers, we seek relationships that turn every visit into a meaningful and personal experience.

The truth is that at the beginning we didn't have everything figured out –money, structure, time– but we stopped waiting for ideal conditions and started making La Matadora work with what we did have: perseverance.

We're greatly inspired by projects that manage to build identity from simplicity. Places where each element seems small on its own, but together they create something truly authentic. That coherence is something we constantly strive for.

Coffee, though a part of everyday life, demands much more than technique or investment. It requires genuine passion, dedication, and a special sensitivity to transform something so commonplace into a meaningful experience. Because in the end, making coffee isn't just about serving a beverage; it's about sustaining the idea every single day.

Our space is small, beautiful, and right by the sea. The mornings, when we first open, are warm and filled with light reflecting off the Sea of ​​Cortez. In the afternoons, the place transforms, becoming an intimate and stimulating space for conversation and ideas.

The idea that what you consume every day should matter. Not as dogma, but as a guideline: if you're going to have coffee every morning, make sure it comes from someone who has worked hard to make it. If you're going to drink matcha, make sure it's first harvest. If you take an adaptogen, make sure it's formulated with genuine intention.

We're inspired by the clean, raw look of stainless steel, that industrial yet refined aesthetic. We contrast it with organic elements like plants, which bring the space to life. This balance between the raw and the warm defines what we do.

We love seeing friends arrive overwhelmed and leave less burdened, customers who ask where the coffee comes from and are happy to learn about another bean, couples in love who come to get to know each other better, and parents who want to spend time with their children over a cup and a chat.

WANI was born from the idea of ​​a Japanese house look & feel with contemporary touches to develop a unique and singular coffee shop in Cancun, conceptualizing a Japanese coffee shop from top to bottom: from the architecture, the music, the coffee methods, sandos, breads and desserts, creating an atmosphere that makes you feel out of the city. 

What we enjoy most is the moment of experimentation. A large part of the team is involved at some point in the creation of a seasonal beverage. Playing with new flavors, textures, and ideas is an essential part of our identity.

What sets us apart is our role as a bridge: we don't just serve coffee, we connect the richness of Mexico's coffee-growing regions directly with the end customer. We are a space where traceability has a human face, and every cup is a pact of respect with the coffee-producing families.

We firmly believe that our coffee tastes better with a good breakfast. Chilaquiles with mole, a salmon sandwich, or any other dish is the perfect combination for enjoying a great time at Café de Amor.

It grows with its community and changes over time, just as people do. What you see today will probably be somewhere else tomorrow, or have a different color. That’s why we define the project as a living craft bakery.

In general, the Paradiso experience is about coming to have breakfast and share a moment with someone. The sunlight in the patio, the plants, the music, a juice, a coffee, something to eat… we try to make it a comfortable space to stay.

We decided to open this tea house inspired by English and French tea houses. We brought to downtown Mérida a calm space with vintage décor and a wide variety of teas and fruit and herbal infusions (tisanes).

From the outset, the space was conceived as an exercise in curation, where coffee, matcha, pastry, kitchen, sound, and atmosphere all respond to the same logic and carry equal weight within the experience.

A space dedicated to coffee, juices, and breakfast. We exist to make the morning more beautiful, to understand the motivations that give us direction, and to honor the body that holds us.

It was born from the idea of cooking what we love to eat—having within reach the cravings we wished for while living in Mexico City. We always try to convey, through techniques, ingredients, and processes, that every day we give the best of ourselves.

The intention was never to hide the processes, but quite the opposite: here you can see them. The kitchen, the bar, the bakery, and the toaster are all in plain sight. We believe that when the work is serious and the craft is genuine, showing it is also part of the experience.

Our team is 90% women: the leader is a woman, and this, although it may not seem like it, isn't very common. People started noticing this, and we made it our hallmark.

The stone, the house, the coffee, the freshly enjoyed cup of coffee, the flowers. You look around and there’s always something you want to photograph or simply contemplate. They’re small moments of presence.

From the start, we wanted to create a beautiful space with quality products and great service. We mixed art, good coffee, little plants… and Café Sideral was born!

The place was born when a trained bear from Belarus, who lived in Mexico in the 1970s, decided to hibernate in a house in Roma Norte, the house where he spent his final days. When we learned this, we decided to create a place to honor his memory.

A coffee project that feels out of this world—a kind of space exploration in search of new sensations for people. A café made for takeoff, something you can enjoy at the bar or take home.

We work closely with Mexican producers from different regions and try to make that felt at the bar; not just “a good cup of coffee,” but the work and the story behind it.

We never first thought about opening a business, but about creating a space where bread, conversation, and time could coexist naturally. Over time, Corteza became a kind of open house around the oven.

What started as a personal search to better understand coffee ended up becoming something bigger. Not just selling coffee, but understanding it, respecting its origin, and sharing it with people from a more conscious place.

We always dreamed of a place where coffee, food, and creativity could naturally coexist—where people could come not only to consume, but to stay, talk, and truly inhabit the space.

We are a kind of everyday lifestyle: coming for a slow breakfast, having a coffee alone, lingering at the table with friends, picking up bread for a family dinner, or ordering a cake for a birthday. In the end, what you shouldn’t miss is that—the moment, the present.

Cooking can be a bridge between people and the territory. We care that ingredients aren’t anonymous, and that behind every dish there is a relationship with the person who produces it, with the season, and with the place where we are.

We are two siblings passionate about coffee and matcha who enjoy making everything we offer from scratch, maintaining very high standards of quality and providing fresh pastries.

Chida was born from a vision that brings together design, nature, respect for everyone, and Mexican tradition. It began as a family business selling nieves de garrafa , along with a desire to help decentralize specialty coffee shops in the city.

What made it different was the coffee: we were the first specialty coffee shop in Tulum. We’re also distinguished by our local and national products — traditional mezcals, Mexican spirits, and agroecological cacao.

We really enjoy calibrating the espresso and that moment when we realize that, day by day, our espressos keep getting better.

Casa Senda was born from that notion: understanding that journeys — both physical and emotional — transform us, and that sometimes we need to pause to listen to the signs.

From constantly proposing new drinks and delicious, random food, and building friendships, to being a space where you can sit down to draw, write, work, or create.

As a coffee bar set up in my home, it’s defined by being an intimate space where people are received with warmth. It’s about showing that quality is never compromised, even without large infrastructure.

We sought to create experiences inspired by what moves us: food and architecture; and to share our passion for coffee, our enthusiasm for cycling, and our love of yoga.

Well-made coffee is rigorous and technical, but making it accessible is our job. Language matters, but it’s just as important to remember that it exists to help us understand one another, not to restrict us. We’d like to remove the air of exclusivity that sometimes surrounds coffee culture.