Café Estelar emerged around 2013 as the roasting brand of Colectivo Sublime in Guadalajara, a collaborative group that brought together Jorge Sotomayor as roaster, Fabrizio Asención as barista, Oscar Núñez and his son as business partners, and Manuel Díaz as Q and R grader and global advisor, pooling their individual expertise into a single operation with ambitions to redefine Mexican specialty coffee. Fabrizio Asención is a two time National Barista Champion who placed second at the World Barista Championship, and the roasting side earned first place in the best espresso category at the 2012 Taiwan World Roasters Competition Formosa Invitational Cup, establishing Café Estelar's credentials on the international stage before the brand had fully taken shape. The roastery sources exclusively from Mexican origins, including coffees from non conventional growing regions like Jalisco, Estado de México, and Michoacán that are rarely seen in the specialty market, and the team participates directly in field work from harvesting through post harvest processing modifications, maintaining a level of involvement with producers that goes well beyond typical sourcing relationships. Every coffee is roasted at Tostadora Sublime, the house roasting facility, with an emphasis on traceability that the team describes as knowing everything about the coffee from the moment it is harvested to the moment it reaches the cup. Café Estelar's distinctive packaging, designed by Enrique Rosas and featuring bold animal imagery, is now available at locations across Mexico from Ensenada to Mexico City, carrying the collaborative Guadalajara spirit of Colectivo Sublime far beyond its Jalisco home.