The specialty coffee shop that made CDMX take its own beans seriously. Buna sources exclusively from Mexican producers — Oaxaca, Chiapas, Veracruz, Guerrero — and the single-origin pour-overs reveal what the country's coffee-growing regions are capable of when the beans are treated with the same reverence that Mexican wine and mezcal receive. The roasting is precise, the extraction methods are varied (pour-over, AeroPress, siphon), and the staff can explain the terroir differences between a Oaxacan Pluma and a Chiapan Bourbon with the fluency of a sommelier. The Roma Norte space is minimal and bright, designed to let the coffee speak without interior-design distraction.
Location
Map
Insider Intel
A single-origin pour-over — ask which region is strongest this season. The Oaxacan beans tend toward chocolate and nut, the Chiapan toward fruit and brightness, the Veracruz toward body and sweetness. A flight of three origins, if available, is the fastest education in Mexican coffee geography. The espresso is excellent but the filter methods reveal more complexity. The pastries are sourced from local Roma bakeries and change daily.
Weekday morning from 8am to 10am for the full Roma Norte ritual — coffee, the morning light on Orizaba street, the neighborhood waking up. Weekend mornings are busier but the atmosphere is convivial. Avoid the lunch hour when the cafe is used for laptop work and the coffee experience becomes secondary.
Located on Orizaba, one of Roma Norte's most pleasant tree-lined streets. The cafe seats roughly 20-25 inside and a few outside. Pour-overs take time — expect 5-7 minutes for preparation, which is the point. Coffee runs 60-120 MXN depending on the method and origin. Card and cash accepted. The staff are knowledgeable and happy to explain the sourcing — ask questions. Beans are available for purchase, which makes this a practical souvenir stop. The wifi is good if you need to work, but the cafe is better used for drinking.