About us

Grupo Exploradores

Beyond Specialty

Exploradores de café

The name Exploradores de Café arises from our passion for exploring the Mexican mountains to pursue extraordinary coffees.

We seek passionate coffee growers who maintain consistency in their quality, who constantly experiment to discover hidden flavors within the coffee bean, and whose practices are environmentally responsible and community-minded.

  • Our mission as a company is to achieve a symbiosis between the coffee producer and the end consumer, based on enhancing the quality of life for both parties.

  • Our vision is to have better coffee consumed in Mexico.

    To achieve this, our values include the quality of our products and services, innovation through the use of technology, user-friendliness through convenience, professionalism of our company members, and economic development of the agricultural sector whilehile being mindful of the environment.

  • Like many entrepreneurial ideas, our company emerged from a genuine personal need. We couldn’t find a good espresso in the Santa Fe area of Mexico City. We wanted specialty coffee for its quality, traceability, and knowledge, but we also didn’t want to sacrifice the advantages of chain coffee, such as service, consistency, and convenience. A modern Italian espresso without bitterness, but also uncontrolled acidity, this within a space that told stories behind each cup.

    With these ideas, we opened our own café named Kumo in 2016, in an area filled with large corporations where customers have little time to chat about coffee. We took on the challenge of being efficient, creating the best possible experience to distinguish our products and services within the time constraints of our customers.

Hombre mayor sosteniendo una cesta llena de cerezas en un campo de arbustos con hojas oscuras.

Specialty coffee for us.

Cinco personas en un sendero en el bosque, observando y hablando entre ellos, rodeados de árboles y vegetación, con cielo azul y nubes.

According to the Specialty Coffee Association, specialty coffee must meet two criteria:

  • have fewer than 5 secondary defects and 0 primary defects

  • a cupping score equal to or greater than 80 points

We believe that this official definition falls short in truly explaining the commitment to quality that we offer.

  1. Coffee Flavor

    When it comes to flavor, coffee should be able to tell you about its genetic origin, the care taken by those who transformed it, and the land where it grew.

  2. Producer

    In terms of our relationship with the producer, direct and fair treatment also fall short for us. We believe there should be a symbiosis with the producer, involving constant communication and the contribution of knowledge and resources to grow together. We seek long-term relationships that transcend both good and bad harvests. When we purchase coffee, it's not based on its cupping score; rather, it's a consideration of the producer's dreams and their ability to achieve them.

  3. Traceability

    In terms of traceability, it is not enough for us to merely mention the country, region, or farm. We believe it is essential to physically know the plot from which our beans originate. Walking the fields, exploring the mountains, experiencing the weather, ensuring process safety, and, above all, getting to know the people who work there.

  4. Social Responsibility

    Another important issue is the responsibility that members of the coffee production chain have towards the environment and society. As economists, we know that coffee grows in the areas with the highest poverty rates in Mexico. We believe that well-paid high-quality coffee should be a vehicle for the economic development of producing communities. We aim for the coffee producers we work with to care for and work with their plants in synergy with their environment, returning nutrients to the soil and adding value to our ecosystem.