Calathea

How did this place come about and what made it different from the start?
Calathea was born as a summer experiment: no clear plan, no fixed goal. As the days went by, it slowly grew into a coffee shop with a permanent space.

At first, we weren’t entirely sure what we were building, but little by little the direction became clearer, along with the kind of coffee shop we wanted to be. What has always made us different is bringing something home that didn’t exist before, not even in the state: offering our customers quality experiences and products without them having to travel to the city.

Everything started somewhat improvised, learning along the way, but with a huge excitement about having a specialty coffee shop in our town.

What part of the day, space, or creative process do those who work here enjoy the most?
One of the moments we enjoy the most is sitting together at the main bar, making ourselves a drink, and sharing time as a team, as sisters, as family. That’s where we test, experiment, and refine details while talking about ideas, decisions, and even the mistakes we’ve made.

We really enjoy these brainstorming sessions, as well as receiving feedback together, both good and bad, and turning it into reflection; they almost always end in deep conversations and a lot of growth, both personally and professionally.

Our creative process comes from there: honest conversations, identifying what the space needs, and constantly questioning what we can improve to offer a more immersive experience, not only in the space itself but also through the products and service. And always with the clear idea that two young people from a small town can also build a thoughtful and well-crafted space.

If someone is coming in for the first time, what should they not miss?
If someone visits us for the first time, they definitely have to try our Latte Mezquite. It’s shaken, made with mesquite honey from local producers, a pinch of salt, and prepared with our light roast specialty coffee from Hidalgo.

It’s a refreshing drink where you can really taste the coffee profile, with a light, sweet, and creamy touch.

What has been an interesting challenge that has made you rethink something about the project?
Probably the biggest challenge has been our lack of experience when starting out as entrepreneurs; we’ve had to handle many areas at the same time: finances, administration, relationships, marketing, and more, which can become overwhelming.

There’s also the challenge of introducing people to new and uncommon products, and making sure they are well received. We aim to offer something customers truly enjoy, while maintaining a balance between listening and adapting, and staying true to our approach, concept, and philosophy.

What influence, idea, or reference continues to shape the way you work today?
Caro keeps her references from the culinary world very present and tries to bring them into the project through food experiences. Majo, on the other hand, is always focused on creating and caring for every detail of the experience within the space.

In the end, what always unites, complements, and strengthens us is our shared passion for creating a unique experience for the customer: sharing a little of what we know, and drawing inspiration from our roots, the places, spaces, flavors, and aromas we grew up with.

What place, project, or person has inspired you recently and why?
All coffee shops inspire us a lot. We’re constantly looking at different ones online and, whenever we have the chance to visit them, we try to learn something or notice unique details. Bodaega especially inspires us because of the care they put into every detail, both in their products and in their space, and because of how they reflect the fusion of their creators’ roots in everything they do. We would love to visit it someday soon.

If your space could invite someone to collaborate for a day, who would it be and what would you do together?
Caro: I would really love to collaborate with Arturo Shz. He studied at the same university as me, I’ve taken courses with him, and I deeply admire his work and everything he knows. I would definitely love to cook a dessert with him someday.

Majo: I would love to collaborate with Estudio Café, because it has been a key place in my recent training as a barista and where I’ve learned so much about the coffee world. We would love to do a bar takeover or a coffee tasting for customers.

Is there an object, corner or detail of the place that has a story that few people know?
The name came about very casually. Although both of us now lead the project together, as sisters, Caro studied gastronomy and Majo studied architecture. At the beginning, Majo wasn’t part of the project; but as it started growing, it became necessary to give it a name, and Caro asked her for help.

Back in university, Majo created a fictional project about transforming a part of a house into a coffee shop and bakery, and at the time she called it “Calathea” simply because she liked how it sounded. When the real opportunity appeared, she suggested it to Caro, she liked it, and the name stayed.

We love telling this story because it’s one of the questions people ask us the most.

If this project were a city, a book, or a record, which would it be and why?
If it were a book, it would be Just Kids by Patti Smith. Similar to the story told in the book, this project was born from intuition, complicity, and the desire to build something without having all the answers. It didn’t come from experience, but from conviction, constant learning, and the desire to create a space with its own identity.

It also reflects that stage in life where everything is still taking shape: the business, the vision, and ourselves. As the project grows, we grow too, not only professionally, but also as partners, sisters, and support systems for one another.

There’s excitement, uncertainty, and a lot of work behind it, but above all, a deep connection between the people building it. And just like in the book, there’s a very clear awareness that paths can change over time. Maybe we won’t always work side by side in the operation, but what we are creating now, both the project and the bond, has a value that transcends any stage.

Besides, the title of this work couldn’t describe us better.

If it were an album, it would be Todos los días todo el día by Latin Mafia, because it accompanied both of us and the space during one of the hardest and most transformative moments of the project. It became part of the process, almost like a constant background soundtrack while everything slowly took shape.

Answers by Carolina Monroy (owner and chef) and María José Monroy (owner and barista)