Buna

What started as a small espresso bar in Roma Norte has quietly become one of Mexico City’s most influential roasters, its beans now poured at Quintonil, Rosetta, and Pujol. Buna works directly with producers across Oaxaca, Chiapas, and Veracruz, with an agriculture team that spends the better part of the year in the field deepening long-term farm partnerships and monitoring ecosystem health. The café itself is modest and lovely: a clean cement-and-plants aesthetic, outdoor seating on a leafy stretch of Orizaba, and a counter stacked with beautifully labeled bags of single-origin beans, some named in Nahuatl. Coffee is brewed on a La Marzocco Linea, via Chemex, and served light, fruity, and precisely calibrated. The pastry selection holds its own — the almond croissant in particular has taken on a near-legendary status among regulars. Order a flat white with macadamia milk, claim a table outside, and let the afternoon do the rest.