Barista — Oaxacan Coffee and Cacao Café

Responsibilities

• Prepare specialty coffee using locally sourced Oaxacan Sierra Norte and Sierra Sur single-origin beans
• Execute Oaxacan chocolate drinks — traditional champurrado, Oaxacan hot chocolate with molinillo, tejate-inspired café preparations
• Educate international food tourists on Oaxacan coffee and cacao origins
• Manage café station alongside a chocolate and regional drinks menu
• Engage the city's internationally engaged food tourist clientele

Requirements

• 1–3 years barista experience with genuine Oaxacan coffee and cacao interest
• Knowledge of Oaxacan coffee origins — Sierra Norte, Pluma Hidalgo producing regions
• Cacao preparation skills — traditional molinillo technique, champurrado
• English for international guests

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff coffee and chocolate, uniform
• Tips

Work environment

Specialty café in Oaxaca centro. The ingredient context in Oaxacan cafés is extraordinary — local coffee, local cacao, local vanilla, local honey all available within the state.

About the role

Oaxacan coffee from the mountains it grew on. A cup of Pluma Hidalgo washed natural, made 200 kilometers from where the cherry was picked — served to a food journalist who flew from Berlin specifically to understand Oaxacan food culture. That specificity of place is what makes Oaxacan café service genuinely special.