{"id":194215,"date":"2025-10-07T09:33:27","date_gmt":"2025-10-07T15:33:27","guid":{"rendered":"https:\/\/errr-magazine.com\/?p=194215"},"modified":"2025-10-07T09:34:03","modified_gmt":"2025-10-07T15:34:03","slug":"el-apapacho","status":"publish","type":"post","link":"https:\/\/errr-magazine.com\/english\/el-apapacho\/","title":{"rendered":"El Apapacho"},"content":{"rendered":"

How did this place come about and what made it different from the start?
<\/strong>Este local\/proyecto naci\u00f3 sobre una base s\u00f3lida. La construcci\u00f3n es robusta, lo que de alguna manera nos obliga a permanecer, a estar presentes. Es un espacio peque\u00f1o, pero seg\u00fan la filosof\u00eda ikigai, es recomendable empezar de a poco. Y en este caso, esa fue nuestra decisi\u00f3n: empezar en un espacio reducido pero con una intenci\u00f3n clara. Lo que realmente nos ha hecho diferentes desde el principio es el inter\u00e9s genuino por las personas. No se trata solo de ofrecer un servicio o un producto, sino de crear conexiones reales, de entender las necesidades de quienes nos visitan. La autenticidad ha sido clave en nuestro camino. Desde el inicio, nos enfocamos en lo que verdaderamente importa: cuidar de las personas, hacerlas sentir bien y formar parte de su d\u00eda a d\u00eda de una manera significativa.<\/p>\n\n\n\n

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What part of the day, space, or creative process do those who work here enjoy the most?
<\/strong>Para nosotros, hay cuatro momentos que realmente disfrutamos. El primero es la luz del amanecer y atardecer, c\u00f3mo el sol entra al lugar y nos da una energ\u00eda especial para empezar el d\u00eda. El segundo es el primer molido de caf\u00e9, esa explosi\u00f3n de aromas que llena el espacio, un momento \u00fanico que no se repite. Luego, est\u00e1 el ambiente cuando el lugar se llena de parroquianos o cuando logramos conectar con un cliente nuevo, esa sensaci\u00f3n de comunidad nos llena. Y el cuarto, es el momento de la calibraci\u00f3n del caf\u00e9, cuando logras encontrar ese punto dulce, el balance que buscas (o no). Es un momento sin retorno en el paladar. <\/p>\n\n\n\n

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If someone is coming in for the first time, what should they not miss?
<\/strong>La oportunidad de confiar. Confiar en el barista, en las sugerencias, en dejarse llevar. Soltarse, relajarse, abrirse a conocer a las personas que est\u00e1n en el lugar. A veces, el mejor caf\u00e9 no est\u00e1 en lo complejo, sino en la simpleza… en ese momento tranquilo que te permite simplemente disfrutar.<\/p>\n\n\n\n

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What has been an interesting challenge that has made you rethink something about the project?
<\/strong>Cada a\u00f1o ha tra\u00eddo un desaf\u00edo distinto, y con ellos, tambi\u00e9n aprendizajes que nos han hecho replantear muchas cosas sobre el proyecto. En estos siete a\u00f1os, ha sido una lucha constante por crecer sin perder el rumbo.<\/p>\n\n\n\n

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2018 \u2013 El primer a\u00f1o fue una prueba personal: la salud f\u00edsica y mental de estar solos al frente, sosteni\u00e9ndolo todo con pura perseverancia. Tambi\u00e9n luchamos contra normativas que no permit\u00edan algo tan simple como un biciestacionamiento en la fachada. <\/p>\n\n\n\n

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2019 \u2013 Aprendimos a delegar y a confiar en otras personas, algo que nos costaba mucho al inicio.

2020-2022 \u2013 Durante la pandemia, el reto fue reinventarnos: llevar caf\u00e9 en grano o molido desde casa, y tambi\u00e9n aprender a parar, a disfrutar el d\u00eda sin sentir culpa por no trabajar. La lucha por el biciestacionamiento segu\u00eda. <\/p>\n\n\n\n

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2023 \u2013 Nos toc\u00f3 confiar m\u00e1s en nuestras ideas, fijar metas m\u00e1s realistas, y aceptar que a veces hay que dejar ir a integrantes del equipo. Desprenderse tambi\u00e9n es una forma de cuidar el proyecto.

2024 \u2013 El desaf\u00edo fue escalar la producci\u00f3n sin perder calidad. Apostar siempre por ofrecer algo mejor, sin comprometer la esencia.<\/p>\n\n\n\n

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2025 \u2013 Este a\u00f1o nos ha tocado volver a aprender a delegar m\u00e1s y mejor, escuchar realmente al equipo, y volver a poner atenci\u00f3n a la salud f\u00edsica y mental, nuestra y de quienes nos rodean. Cada uno de estos momentos nos ha hecho repensar no solo el proyecto, sino tambi\u00e9n nuestra forma de estar en \u00e9l. Y seguimos aprendiendo.<\/p>\n\n\n\n

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What influence, idea, or reference continues to shape the way you work today?
<\/strong>Creemos en el caf\u00e9 como lazo que nos une con el origen. Nuestra BARRA en Quer\u00e9taro es siempre un punto de encuentro, pero tambi\u00e9n de partida: viajamos por todo M\u00e9xico buscando caf\u00e9s excepcionales de nuestros amigos productores para llevar vivas sus historias a cada tueste y a cada taza.<\/p>\n\n\n\n

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What place, project, or person has inspired you recently and why?
<\/strong>\u00daltimamente, nos ha inspirado mucho la filosof\u00eda de Jiro Ono, el maestro del sushi. Recordamos cuando vimos su documental<\/strong><\/a> por primera vez: nos sentimos muy identificados. En ese momento est\u00e1bamos confundidos sobre el rumbo que quer\u00edamos tomar como \u2018empresarios\u2019 y fundadores de Apapacho. El enfoque del documental nos lleg\u00f3 muy profundo: a veces, el mundo no est\u00e1 fuera del proyecto que iniciaste, sino dentro de \u00e9l, con todas sus limitaciones y atributos. Jiro nos ense\u00f1\u00f3 que la excelencia no es casualidad, sino un camino que se construye d\u00eda a d\u00eda con pasi\u00f3n, disciplina y atenci\u00f3n al detalle. Eso es algo que aplicamos en Apapacho: afinar nuestro caf\u00e9, respetar el producto y a las personas detr\u00e1s, y nunca conformarnos, siempre buscando mejorar un poco m\u00e1s. La humildad y el trabajo constante son, para nosotros, la verdadera maestr\u00eda.<\/p>\n\n\n\n

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If your space could invite someone to collaborate for a day, who would it be and what would you do together?
<\/strong>No sabemos si realmente lograr\u00edamos \u201ccolaborar\u201d en el sentido tradicional, pero nos encantar\u00eda que entrara por la puerta como un parroquiano m\u00e1s, sin avisar, como si siempre hubiera pertenecido aqu\u00ed. Charly Garc\u00eda<\/strong><\/a>. Que se siente, que mire, que diga lo que quiera. Que se libere la magia del jam, tanto en la charla como en la m\u00fasica que ejerce su esp\u00edritu. Y que ese instante, impredecible y desordenado, se quede flotando en las paredes para siempre.<\/p>\n\n\n\n

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Is there an object, corner or detail of the place that has a story that few people know?
<\/strong>S\u00ed, hay un detalle que pocos conocen. Durante el primer mes de obra, tallamos un mapa del mundo detr\u00e1s de la pared principal. Lo hicimos para que el muro \u2018respirara\u2019 y para recordarnos cada d\u00eda lo grande que es el mundo, para que nuestra cabeza no se sintiera atrapada dentro de esos catorce metros cuadrados. Con la restauraci\u00f3n en 2023, decidimos cerrar esa etapa de nuestra vida en la que quer\u00edamos escapar y conocer el mundo. Entonces entendimos que nuestro mundo estaba justo ah\u00ed, dentro del local. Solo los parroquianos que nos acompa\u00f1aron entre 2018 y 2022 conocen esta historia, unas quinientas personas aproximadamente.<\/p>\n\n\n\n

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If this project were a city, a book, or a record, which would it be and why?
<\/strong>Nos gusta pensar que ser\u00eda un libro. No uno ya escrito, porque ese ya fue vivido por su autor. La m\u00fasica se escribe desde la emoci\u00f3n del compositor y la banda que la interpreta. La ciudad se forja desde la historia y la cultura del lugar. Por eso creemos que somos un libro en blanco. Uno que se escribe cada d\u00eda, parte por parte, a trav\u00e9s del proceso. Nos gustan los libros pesados pero f\u00e1ciles de cargar. Decimos \u201cpesado\u201d porque te recuerda que lo tienes, que est\u00e1 presente. De hojas color crema y con ese olor rico que da gusto abrir. Un libro donde es f\u00e1cil escribir en cualquier punto de \u00e9l, sin importar la p\u00e1gina. De tapa dura color verde apapacho. As\u00ed vemos este proyecto: como un libro que todav\u00eda no ha sido contado, pero que ya se est\u00e1 viviendo.<\/p>\n\n\n\n

Answers by Renata Mart\u00ednez<\/a> and Mau Challu<\/a>, co-founders of Apapacho Caf\u00e9<\/a>. <\/strong><\/p>","protected":false},"excerpt":{"rendered":"

Trust the barista, the suggestions, and let yourself go. Let go, relax, and open up to the people in the room. Sometimes, the best coffee isn't in the complex, but in the simple\u2026 in that quiet moment that allows you to simply enjoy.<\/p>","protected":false},"author":7982,"featured_media":194217,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"cybocfi_hide_featured_image":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[17851],"tags":[],"class_list":["post-194215","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cafeterias-y-panaderias"],"acf":[],"mb":[],"yoast_head":"\nEl Apapacho - ERRR MAGAZINE<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/errr-magazine.com\/english\/el-apapacho\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"El Apapacho - ERRR MAGAZINE\" \/>\n<meta property=\"og:description\" content=\"Confiar en el barista, en las sugerencias, en dejarse llevar. 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