Café Avellaneda

Café Avellaneda is the kind of place that doesn't need to advertise. Tucked into a tiny corner of Coyoacán, the shop is owned and run by Carlos de la Torre — two-time Mexican Brewers Cup champion and one of the most respected baristas in Latin America. The roastery is barely larger than a bookshelf, and that's the point.

Carlos roasts Oaxacan beans exclusively — small-lot, single-origin, often from producers he visits personally. The menu rotates with the harvest, and a portion of every cup sold goes back to a partnered Oaxacan farm to combat leaf rust, a long-running threat to Mexican coffee production. The coffee programme is unfussy and exact: light to medium roasts, careful pour-overs, sharp espresso when you order it.

The space itself is modest — a counter, a few stools, the smell of fresh roasts hanging in the air. It rewards patience and conversation over takeaway speed. Come on a quiet morning, let Carlos walk you through what he's just roasted, and you'll understand why Avellaneda has become a pilgrimage stop for serious coffee people visiting CDMX.