We create through manual processes.

Haramara comes from a house with more than thirty years of craft in Cuernavaca: the same gastronomic family behind Cocina Suiza, Pacífica and Malva. Here that craft narrows to two things — specialty coffee and sourdough bread — and the time both of them ask for.

Controlled fermentations, hand lamination, bar methods prepared one by one. Nothing here is mass-made, and you can tell.