[{"data":1,"prerenderedAt":732},["ShallowReactive",2],{"item:\u002Fcoffee-around-world\u002Fespressos-in-the-borderland":3,"platform:site":218,"more:\u002Fcoffee-around-world\u002Fespressos-in-the-borderland":670},{"id":4,"title":5,"aiRevisedAt":6,"authors":7,"body":12,"canonical":142,"category":143,"categorySlugs":154,"cid":155,"cover":156,"description":161,"extension":162,"featured":163,"language":164,"meta":165,"navigation":166,"noindex":163,"ogImage":167,"path":168,"publishedAt":169,"readingMinutes":170,"recipe":142,"related":171,"revisedAt":142,"seo":203,"seoDescription":161,"seoTitle":5,"sortKey":142,"sources":204,"stem":208,"tagSlugs":209,"tags":211,"translations":214,"type":215,"url":216,"__hash__":217},"platformItems\u002Fplatform\u002Fitems\u002F54049.md","Southern Brews: A Caffeinated Journey Through Tijuana","2026-10-20T11:21:02.000Z",[8],{"name":9,"slug":10,"role":11},"Quinn Hill","quinn-hill","author",{"type":13,"value":14,"toc":138},"minimark",[15,19,22,25,34,40,43,46,49,57,60,63,69,72,75,81,86,89,92,95,101,106,109,112,115,118,124,129,132,135],[16,17,18],"p",{},"A barista friend, Jethro Sepulveda, met me at the San Ysidro border crossing early on a Tuesday—not too early for someone in the coffee trade. We had first crossed paths at a latte art competition in San Diego, where he was part of a Mexican contingent that made clear Tijuana had a deep bench of coffee talent. As a coffee professional, I’m always looking to learn about new roasters, cafés, and events. Until then, my explorations had taken me north into the US, to places like Los Angeles. But that morning I realized I needed to look closer to home—south, not north.",[16,20,21],{},"Jethro, who is a coffee geek, entrepreneur, and architect, offered to show me his city’s roasters and cafés. I accepted without hesitation. As we drove into Tijuana, he promised the visit would be an extremely caffeinated adventure.",[16,23,24],{},"Tijuana and San Diego form one metropolitan area, with many people commuting to work in the US while living in Tijuana. Yet most San Diegans are hesitant to visit. The bad press from drug violence that peaked in 2008 still discourages tourism, and many Americans’ perceptions of the city are well out of date. Even those who do visit often see it only as a nighttime playground. Interestingly, this had a positive effect: local businesses shifted their focus from catering to foreign palates to competing for the Tijuana market through quality and distinctiveness. For me, the visit was a chance to rediscover Tijuana and understand its vibrant present.",[16,26,27],{},[28,29],"img",{"alt":30,"height":31,"src":32,"width":33},"JethroPablo&Jorge",800,"\u002Fuploads\u002F479a7a79ee5624090c06.webp",1200,[16,35,36],{},[37,38,39],"em",{},"Entrepreneur Jethro Sepulveda, Pablo Lara, and Das Cortez’ Jorge Serrano.",[16,41,42],{},"Our first stop was on the edge of the bustling Centro, the downtown district. Tucked among small businesses behind an unassuming facade was Sur a Norte Coffee Roasters. Inside, I was greeted by welcoming faces and a gleaming Nuova Simonelli. Neon green walls covered with wooden pallets framed a brand-new twenty-five-kilo roaster made in Veracruz, the country’s hub for roaster manufacturing. Antonio Guerrero, a barista at Sur a Norte, pulled me a shot of their Oaxacan coffee. With nutty flavor and hints of tobacco, it was deliciously bright. Antonio was not only passionate and knowledgeable but also curious: as soon as I handed him some beans I’d brought, he loaded them into the hopper and started experimenting.",[16,44,45],{},"Alex Reyes, the owner, walked in as I finished my espresso. After shaking hands with all his regulars, he talked to me about the company and its goals. Sur a Norte is primarily a wholesale roaster, supplying restaurants and coffee shops. Its selection is Mexico-centric, with some organic options. Alex wants to offer single-origin coffees from across Mexico to showcase each region’s unique flavors.",[16,47,48],{},"Alex explained that Tijuana’s coffee professionals are active in the SCAA and its Mexican counterpart, the AMCCE (Asociación Mexicana de Cafés y Caféterías de Especialidad). This duality gives Tijuana an interesting position: as part of Mexico, it has the perspective of a green coffee producer, while its proximity to the US gives it access to trends from a consumer nation.",[16,50,51],{},[28,52],{"alt":53,"height":54,"src":55,"width":56},"PourOVer",500,"\u002Fuploads\u002Fd0f60bfbb51b2b561435.webp",333,[16,58,59],{},"A short drive from downtown brought us to La Cacho, a neighborhood where residential and commercial areas meet and home to Das Cortez, a specialty coffee chain. Jethro was among the business partners who helped launch the company in 2011; it now has four cafés. Their original location, on the corner of a busy intersection, is a tricked-out coffee kiosk with black-and-white marble counters, a rustic wooden table, and white plaster walls that contrast with a gorgeous solid-black awning.",[16,61,62],{},"From the start, the company set out to differentiate itself by offering a drastically different café experience. Their menus don’t include blended drinks or the layered “dry cappuccino.” Instead they focus on quality preparations and feature sought-after local roasters such as Sur a Norte. They also aim to elevate the barista’s role, which is evident in their spatial organization: the counter has no registers, and the adjacent seating area has a framed window directly behind the espresso machine, allowing continuous interaction between baristas and customers.",[64,65,66],"blockquote",{},[16,67,68],{},"As part of Mexico, Tijuana has the perspective of a green coffee producer. At the same time, its proximity to the US gives it access to trends of a consumer nation.",[16,70,71],{},"Located in a working-class neighborhood, this café serves people from many backgrounds. I watched Miguel, the barista, pour short lattes for the taqueros at the stand across the street while greeting a group of suited men. Coffee, an egalitarian product in a highly stratified society, has certainly made Das Cortez a community space.",[16,73,74],{},"Jethro and I were hungry and decided to have lunch at Verde Crema, one of the new wave of restaurants in the city focused on locally sourced ingredients, wine, and beers from microbreweries. Shortly after, we visited Alex Ruiz’s café, La Stazione. The parallels between the culinary hotspot and this remarkable café speak to the progressive food and beverage scenes of Baja California. My lunch included an organic beet taco topped with goat cheese from the nearby Guadalupe Valley, washed down with an Astillero IPA by Agua Mala Brewery. In the same spirit, coffee at La Stazione is all about carefully selected, locally roasted coffee and rustic Mexican ingredients such as piloncillo, a type of raw cane sugar. Even the water cooler, often ignored, is infused with mint and cucumber. These details throughout the space indicate Alex’s culinary proclivities.",[16,76,77],{},[28,78],{"alt":79,"height":31,"src":80,"width":33},"PondBear","\u002Fuploads\u002F5d38d287daba128708a6.webp",[16,82,83],{},[37,84,85],{},"La Stazione’s Pond Bear.",[16,87,88],{},"A multi-roaster café, La Stazione’s selection includes local roasters from both sides of the border. That day there was coffee from Bird Rock Coffee Roasters, where I work, including a washed Yirgacheffe, an Elida Estate Panama, and a Muthonjo Estate Kenya, mindfully made in the brewing method of your choice: AeroPress, V60, or French press. Alex told me his goal is to showcase a range of flavors, from the floral light roasts of Bird Rock to local Mexican coffee roasted light to medium. He wants customers to get a feel for the whole flavor spectrum of coffee. The interior is quirky yet polished, with dark wood details contrasting black marble counters and striped walls. Touches of red in the furniture and porcelain work harmoniously with the stainless steel of their La Marzocco Linea.",[16,90,91],{},"Following Alex’s eager suggestion, I decided to try a magical concoction called the Pond Bear, named after Tokyo’s influential roaster Bear Pond Espresso. Drawing from their manipulation of texture to create indulgent espresso drinks, Alex makes his creation by layering chocolate ice cream, Oaxacan chocolate, espresso, and homemade whipped cream. The resulting dessert is decadent but somehow not too sweet. The variety of textures creates heaven in your mouth! I left La Stazione with a better understanding of Baja’s culinary direction and its intersection with the coffee world.",[16,93,94],{},"Jethro and I then relocated to Zona Rio. Unlike the small businesses of the Centro, this district was dominated by high-rises housing banks, hospitals, and office spaces. I couldn’t tell if it was all the coffee we had consumed, but Jethro looked jittery and very excited. We stopped at a curious-looking building: Alberto Song’s Caffe Sospeso. The first thing I saw were towering Yama drippers, a brew bar on the left, and an espresso bar on the right. This café is spacious and calm, a place where doctors and bankers take a coffee break.",[16,96,97],{},[28,98],{"alt":99,"height":31,"src":100,"width":33},"SospesoTasting","\u002Fuploads\u002F3393dbbc96e3bab4f812.webp",[16,102,103],{},[37,104,105],{},"Coffee tasting at Sospeso.",[16,107,108],{},"Alberto is motivated by quality, experimentation, and education. As a member of the Coffee Quality Institute, he understands the factors that affect quality and are later translated in the cupping room. His participation with CQI has taken him to Africa, South America, and Central America. This obsession over quality and traveling to origin began with Alberto’s visits to Mexico’s Chiapas coffee-growing regions in 1997. Now he roasts small batches on a San Franciscan just behind the brew bar, and origins are rotated every fifteen days.",[16,110,111],{},"I had the pleasure to indulge in two different coffees, both brewed with a V60. The coffees were presented in shot glasses set on custom wooden trays, reminiscent of a mezcal tasting flight. I was given a washed Kenya Gatomboya that exhibited a lively acidity with sweet molasses aroma. Also in the tasting flight was a natural Sidamo, with rich and clean notes of blueberry and tangerine. This same Sidamo was also extracted via Yama dripper and sold in a fabulous bottle. This cold-brew blew my mind and palate! It was intoxicatingly blueberry and the sweetness was liquor-like and oh-so-smooth.",[16,113,114],{},"In the near future, San Diegans will be able to buy Sospeso’s beans and brews without crossing the border when Sospeso becomes the first specialty coffee roaster from Tijuana to expand to San Diego.",[16,116,117],{},"Not certain we could handle more coffee, we drove further into the city for our last stop, Dinastía 12. We parked at a strip mall across the street from the impressive Las Torres, a pair of twin skyscrapers that dominate the city’s skyline. The café’s interior had a central bar-island layout and modern décor consisting of stainless steel counters and accents of red and black.",[16,119,120],{},[28,121],{"alt":122,"height":54,"src":123,"width":56},"BeetTaco","\u002Fuploads\u002Fcdbfa2a63dffab6eb639.webp",[16,125,126],{},[37,127,128],{},"A beet taco from Verde Crema.",[16,130,131],{},"Dinastía 12 is a roaster, barista school, wholesale distributor, café, and a significant participant in the Mexican Barista Championships. Last year was a great year for D12. First, Nestor Ramirez, the company’s barista trainer, attained a spot in the top twenty at the Mexican Barista Championships. Nestor was the only Tijuanense in this privileged spot.",[16,133,134],{},"At their newly opened location in the nearby Plaza Minarete, Jethro and I watched Gerardo Jara lead a training course for a couple of baristas. The two baristas were extremely engaged, and it was clear that Gerardo loves his craft. The various drinks he made for us were impeccably executed, and he carried us through the process, dropping great jewels of information along the way. His favorite origin on hand was their natural processed Guerrero. He chose to make four different drinks with it. The espresso was extremely nutty and floral, with hints of rose, a thick body, and pleasant acidity. The V60 was phenomenal; it carried sweet citrus notes (much like a kumquat), making it my favorite of the four drinks. I was also served a beautiful cappuccino, made on a La Marzocco Strada. Lastly, Gerardo made a segafredo. This refreshing drink is an iced americano agitated in a cocktail shaker and poured over ice.",[16,136,137],{},"Looking to avoid the evening foot traffic at the border crossing, I headed back home. Wide awake and waiting in line, I had time to reflect on the visit. Although every establishment had its own personality and niche, there were certain similarities. 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