Cacto Café

How did this place come about and what made it different from the start?
It’s a project that was born from the intention of creating a warm, intimate space where coffee is the protagonist, where every sip can be enjoyed calmly, and where coffee isn’t used as a tool but as a ritual.

What part of the day, space, or creative process do those who work here enjoy the most?
We like experimenting with different types of extractions, whether classic or modern, always adapting to what the bean calls for. We love working with fermented foods. Our homemade kombucha and our sourdough pastries.

If someone is coming in for the first time, what should they not miss?
A flat white or the Cacto Flight, or if they want something refreshing, our house kombucha.

What has been an interesting challenge that has made you rethink something about the project?
Not having drinks on our menu that aren’t faithful to our concept, whether due to excess sweeteners or added chemicals. This limits us a bit in reaching other markets, but we always offer what we envisioned from the beginning.

What influence, idea, or reference continues to shape the way you work today?
We take inspiration from small bars with personalized service, where the barista in your neighborhood already knows you and what you like to drink.

What place, project, or person has inspired you recently and why?
We take inspiration from Pitutur Kopibecause we love the concept of a tiny bar where even the smallest detail is cared for, creating complete experiences—from having your roasting area at the bar to filter coffee as the star.

We’re inspired by Exploradores de Café because we met them during a time of many changes in our lives and because of what they represent to us. When a space brings back such beautiful memories, that’s what this is all about.

If your space could invite someone to collaborate for a day, who would it be and what would you do together?
We’d love to collaborate on coffee with Black & White Coffee Roasters , and someday when we start roasting our own coffee, we’d like to do it together with a producer experimenting with extended fermentations.

Is there an object, corner or detail of the place that has a story that few people know?
Cacto began as a hobby, like many others we have. We enjoy photography and painting; there are some printed photos and paintings made by us displayed around. Cacto is the materialization of our personality and passions.

A fun fact is that we did all the gardening ourselves.

If this project were a city, a book, or a record, which would it be and why?
If Cacto were an album, it would be New Blue Sun from André 3000: contemplative, technical, and full of passion.

Answers by Antonio Rendón Rojas, barista and co-founder of Cacto