Drawing from the Mexican tradition of café de olla, this Parc-Ex spot brews its coffee with piloncillo and star anise in clay pots, filling the room with something closer to a grandmother's kitchen than a third-wave espresso bar. The beans are sourced from the highlands of Chiapas, roasted in-house, and carry notes of chocolate, orange, and wild honey depending on the farm. The space leans into the reference with terracotta-toned walls and warmth that feels considered.