Café Avellaneda rotates three single-origin coffees monthly—this month might be Oaxaca, next could be Veracruz or Chiapas. The V60 method is chosen specifically to highlight each bean's unique characteristics. The barista will talk you through the origin, the notes to expect, and the brewing process. This is coffee as education.
Tips from diners
Ask which three coffees are available this month and the barista's recommendation. They know each bean intimately.
Take time to sip and taste—the barista has chosen the brewing method to bring out specific flavor notes. Each sip reveals something new.
The only food item—a perfect pairing with coffee. Homemade, not sourced. Pistachio and lemon is an unexpected but brilliant combination—nutty and tart, with a crumbly texture. It's the smallest detail that shows Avellaneda's care.
Tips from diners
Order a cookie with your pour-over—the tartness of the lemon cuts through the coffee's sweetness beautifully.
Even espresso gets the single-origin treatment. The monthly selection's brightest bean becomes espresso. It's usually served as a single or double—ask which is available. The pulled espresso is shorter, more concentrated, and reveals different flavor notes than the same bean filtered.
Tips from diners
Skip the milk—the single-origin bean at Avellaneda deserves to be tasted straight.
The Aeropress creates a richer, more body-forward coffee than pour-over methods. Café Avellaneda uses it when they want to showcase the body and sweetness of a particular bean. It brews faster, so it's ideal if you're in a hurry (though at Avellaneda, nobody really is).
Tips from diners
This brews fastest of the manual methods—3-4 minutes. Choose this if you need to grab coffee and go.
An alternative to V60 with a flatter flavor profile and less sediment. The Kalita Wave is chosen when the monthly bean would shine with a different extraction profile. Café Avellaneda rotates between brewing methods based on what best serves the coffee.
Tips from diners
Order one coffee in both V60 and Kalita Wave to taste the difference the brewing method makes.
Café Avellaneda is a tiny, intense specialty coffee operation in Coyoacán founded by Carlos de la Torre. The café exclusively serves beans sourced directly from family producers in Oaxaca, Veracruz, and Chiapas. Each month, the team selects three different coffees they'll serve using manual brewing methods—V60, Kalita Wave, Aeropress—chosen to best express each bean's characteristics. Five stools at the bar, two small tables, spilling onto the sidewalk. This is quality-first coffee.
This is a destination, not a casual stop. Expect to spend 20–30 minutes learning about and sipping coffee. Come without time pressure.
It's genuinely tiny—five bar stools, two small tables, spilling onto the sidewalk. Seating is first-come. Go early or off-peak.
Carlos de la Torre and the team love talking coffee and education. Ask about the origin, the farmer, the flavor profile. They want you to understand.
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