The Flight Path
Stop Rushing.
Start Tasting.
Experience the soul of Mexican coffee through a curated, multi-course flight. Whether you have crossed oceans to reach this counter or walked here from El Rosarito, the invitation is the same: sit down, compare, contrast, and let the bean speak for itself.
The Experience
What Is a Coffee Flight?
Think of it as a wine tasting reimagined for the specialty coffee palate. At SLOW, we do not serve caffeine — we serve context. A flight consists of 3 to 4 distinct 4oz pours, served simultaneously on a wooden board, each accompanied by its origin card. The format is designed for one purpose: to help you compare and contrast the nuances of origin, altitude, roast, and processing method — side by side, sip by sip, in your own time.
This is the path of autonomy. You lead. We pour.
Compare the Highlands
Taste the difference between a high-altitude Chiapas washed at 1,600 masl and a coastal Guerrero honey at 900 masl. Same species. Different worlds.
Explore the Process
Experience how a honey-process bean from Atoyac differs from a natural-process from Zongolica — served from the same brewing method to isolate the variable.
The Signature Pairing
Every flight includes a small artisanal bite by Jazmín — dark Mexican chocolate, a local organic date, or a fermented honey drizzle.
Current Selection
Seasonal Rotation
Updated March 2026. Profiled by Alonso and curated for the guest who arrives with curiosity.
| Origin | Process | Tasting Notes | Why We Chose It |
|---|---|---|---|
| Pluma HidalgoOaxaca · 1,500 masl | Washed | Jasmine, white peach, silky body | A tribute to the most traditional Mexican highland profile — clean, floral, unapologetically elegant. |
| ZongolicaVeracruz · 1,200 masl | Natural | Strawberry, cacao nib, winey finish | Fruit-forward complexity. The dried-cherry fermentation delivers a sweetness that lingers — a revelation for visitors. |
| AtoyacGuerrero · 900 masl | Honey | Roasted almond, piloncillo, creamy body | Bold, warm, grounding. The honey process preserves the mucilage's natural sugars. We call this one the "post-beach ritual." |
A Counter for Every Visitor
Your Path Begins Here
For our visitors from the north: You may arrive knowing the comfort of a bold dark roast on a Montreal morning or a Vancouver pour-over on a rainy Sunday. Let us introduce you to the vibrant, acidic "new wave" of Mexican specialty — origins you cannot find at home, processed in ways that will rearrange your understanding of what a coffee bean can become.
For our Baja locals: The Mexican Coffee Renaissance is happening in your city. The farmers of Oaxaca, Veracruz, Chiapas, and Guerrero are producing beans that compete with — and often surpass — the world's most celebrated origins. The flight is your invitation to know them by name.
After your flight: Step outside and let the experience settle. The San José Estuary is a five-minute walk. The Art District gallery trail begins around the corner. The flight was designed not as a destination, but as a prologue.
The Details
Logistics
| Availability | Daily, Monday – Saturday, 8:00 am – 2:00 pm |
| Reservation | Walk-ins welcome for parties of 1–3. Parties of 4+ are asked to reserve 24h in advance. |
| Duration | 20–30 minutes (self-paced) |
| Price | $250 MXN per flight (3 pours + pairing bite) |
| Format | 3–4 distinct 4oz pours, served simultaneously on a wooden flight board |
Common Questions