{"id":143370,"date":"2026-02-04T14:18:24","date_gmt":"2026-02-04T14:18:24","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-fl\/143370\/"},"modified":"2026-02-04T14:18:24","modified_gmt":"2026-02-04T14:18:24","slug":"aguila-coffee-brings-homey-mexican-coffee-to-orlando","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-fl\/143370\/","title":{"rendered":"\u00c1guila Coffee Brings Homey Mexican Coffee to Orlando"},"content":{"rendered":"

\"Aguila<\/a><\/p>\n

Inside \u00c1guila Coffee in Orlando. Photo by Anthony Ballinas, courtesy of \u00c1guila Coffee.<\/p>\n

\u00a0<\/p>\n

A new cafe called \u00c1guila Coffee<\/a> recently opened in Orlando\u2019s Ivanhoe Village district, offering a cozy, off-the-beaten-path enclave filled with fresh coffee and Mexican flavors.\u00a0<\/p>\n

Overlooking Lake Ivanhoe from an 800-square-foot spot within the Swanson\u2019s Ivanhoe Row complex, the cafe run by co-owners Artie Burer and Antonio Rodriguez welcomes guests through a brick patio entrance.\u00a0<\/p>\n

Inside, adjoining rooms are awash in cobalt blue and hacienda-style yellow. At a natural-wood bar supported by earthy hollow bricks, customers pair conchas and soft Mexican gingerbread puerquitos with drinks served in cups emblazoned with the brand\u2019s Aztec eagle logo.<\/p>\n

\"Aguila<\/a><\/p>\n

Photo by Anthony Ballinas, courtesy of \u00c1guila Coffee.<\/p>\n

Textiles, framed pieces and posters line the walls, while house-made horchata and piloncillo show up in drinks made with coffee sourced from Chiapas, Mexico.<\/p>\n

\u201cA lot of very clean, sleek establishments are popping up in Orlando, which are great. I do love those places,\u201d Antonio Rodriguez told Daily Coffee News. \u201cBut I did want to do something a bit different and showcase a lot of the vibrant colors that come with Mexican culture.\u201d<\/p>\n

Rodriguez\u2019s mother moved to the United States from Tampico, Mexico, in the late 1980s. His grandparents remain in Mexico, where his grandmother ran a restaurant while raising the family. Two generations and more than 1,000 miles later, Rodriguez said that thread of flavor and hospitality continues, shaped by his own years working in bars, clubs and restaurants around Orlando<\/p>\n

Burer and Rodriguez both have barista experience, though they were primarily working as bartenders before joining forces on a coffee concept built around Rodriguez\u2019s Mexican heritage.<\/p>\n

\"Aguila<\/a><\/p>\n

Photo by Anthony Ballinas, courtesy of \u00c1guila Coffee.<\/p>\n

A single Chiapas-grown coffee is available through various brew methods, including drip, espresso and 22-hour cold brew. \u00c1guila turns to friends at Maitland-based Kos Coffee<\/a> for roasting. The two businesses previously collaborated through a pop-up before the buildout of the Ivanhoe cafe.<\/p>\n

\u201cWe really wanted to take a crack at some of our recipes and get a feel for using our machine and everything, so we just joined them,\u201d said Rodriguez.\u00a0<\/p>\n

Today\u2019s menu includes a Topo Espresso, featuring a shot poured over Topo Chico sparkling water with a squeeze of fresh lemon, matcha blended with fresh guava puree, and a Mexican hot chocolate spiced with cinnamon, nutmeg, guajillo and cayenne pepper.<\/p>\n

\u201cIt\u2019s a little off-putting to some, but we\u2019re okay with it being a little spicy,\u201d said Rodriguez. \u201cWe feel that we hit most people\u2019s coffee palates, but also it\u2019s all very influenced by some Mexican flavor or product involved in there.\u201d<\/p>\n

\"Aguila<\/a><\/p>\n

\u00c1guila Coffee Co-Founder Antonio Rodriguez. Photo by Anthony Ballinas, courtesy of \u00c1guila Coffee.<\/p>\n

Since opening the shop in late 2025, Burer and Rodriguez have identified \u00c1guila\u2019s cold brew concentrate as a candidate for wholesale scaling, particularly for bars and hospitality settings.<\/p>\n

\u201cHaving a lot of experience in the bar industry as well, we package it and market it in a certain way that we think is very easy and approachable for bars,\u201d said Rodriguez. \u201cLiterally, they can just buy cases from us and put it straight in their well to get it going.\u201d<\/p>\n

The cafe itself is not meant to be replicated, Rodriguez said, but the founders are open to collaborating with other entrepreneurs on new concepts, especially in a market they believe still has room to grow.<\/p>\n

\"Aguila<\/a><\/p>\n

Photo by Anthony Ballinas, courtesy of \u00c1guila Coffee.<\/p>\n

\u201cIn my opinion, Orlando is very behind on its supply for the demand. There aren\u2019t enough coffee shops, and I really would like some way to support unique ideas,\u201d said Rodriguez. \u201cHopefully in the future, we can work with some other talented people that have an idea, they don\u2019t really know where to start, and maybe bring about another concept that is completely different from this one.\u201d<\/p>\n

\u00c1guila Coffee is located at 1215 N. Orange Ave in Orlando<\/a>.<\/p>\n

Comments? Questions? News to share?\u00a0Contact DCN\u2019s editors here<\/a>. For all the latest coffee industry news,\u00a0subscribe to the DCN newsletter<\/a>.\u00a0<\/p>\n

Related Posts<\/p>\n

Howard Bryman<\/a>
Howard Bryman is the associate editor of Daily Coffee News by Roast Magazine. He is based in Portland, Oregon. <\/p>\n

Tags: \u00c1guila Coffee<\/a>, Antonio Rodriguez<\/a>, Artie Burer<\/a>, Chiapas<\/a>, Florida<\/a>, Ivanhoe Village<\/a>, Kos Coffee<\/a>, Maitland<\/a>, Mexico<\/a>, Orlando<\/a>, Tampico<\/a><\/p>\n


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