{"id":201130,"date":"2026-02-25T13:31:04","date_gmt":"2026-02-25T19:31:04","guid":{"rendered":"https:\/\/errr-magazine.com\/?p=201130"},"modified":"2026-06-09T05:25:06","modified_gmt":"2026-06-09T11:25:06","slug":"bengala-2","status":"publish","type":"post","link":"https:\/\/errr-magazine.com\/english\/bengala-2\/","title":{"rendered":"Bengala"},"content":{"rendered":"

How did this place come about and what made it different from the start?<\/strong>
Bengala<\/a><\/strong> was born from a philosophy and a lifestyle. We\u2019re a couple from Acapulco who share habits like exercising, taking care of what we eat, what we watch, what we think (what we are), and of course, a love for coffee. That\u2019s why we say it was born from a philosophy: it\u2019s not just about looking good, but feeling good.

What made it different? I think everything. From the name (inspired by our cats, Chester and Bala), the quality, the identity, the dedication in every extraction, to the vibe and the service.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

What part of the day, space, or creative process do those who work here enjoy the most?<\/strong>
The shift change \u2014 that hour when we\u2019re all here, laughing at everything and genuinely happy. We check what still needs to be done, make sure everything is ready (each according to their shift), and take the opportunity to share any announcements. I always try to introduce a new challenge, like right now, as we\u2019re stepping into the world of pour-overs.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

If someone is coming in for the first time, what should they not miss?<\/strong>
Observe everything, talk with the team, watch how they make your coffee. You can ask questions, take videos, etc. As for drinks, you shouldn\u2019t miss the Chesterito (we named it after our \u201ccat-son\u201d Chester), a cold brew tonic, or the Matchango: matcha and mango \u2014 soooo good.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

What has been an interesting challenge that has made you rethink something about the project?<\/strong>
Fortunately, I think everything has gone wonderfully. More than rethinking, I\u2019d say we\u2019ve reflected on what we can improve and what we can incorporate. The challenge we\u2019re facing now is introducing a food menu. It\u2019s a challenge that pushes us, but we really like it.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n


What influence, idea, or reference continues to shape the way you work today?<\/strong>
The people who support us, the constant feedback, the love we see they have for the project. All of that fills us up and motivates us to keep doing it every day: our clients became friends and our team became our family. We\u2019re also guided by the philosophy of doing things well. With love.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

What place, project, or person has inspired you recently and why?<\/strong>
Honestly, we really admire spaces with essence and coherence \u2014 places that feel real and don\u2019t just sell, but tell stories. We really like the identity and spaces of Lomma & Limma<\/a><\/strong>, and we love the storytelling of Little Joy<\/a><\/strong>. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

If your space could invite someone to collaborate for a day, who would it be and what would you do together?<\/strong>
We collaborate with transparent and genuine people. We believe influence is not just a number, but an essence. We could invite you.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Is there an object, corner or detail of the place that has a story that few people know?<\/strong>
Few people know that we found this location one day while walking. We spoke with the owner and rented it right then and there, even without having a clear project in mind. We just had a feeling it was the place \u2014 and it truly was. Everyone who has worked there (adapting the space, carpenters, electricians, etc.) has told us that the place brought them luck, that from there they were taken on to other projects.\u00a0<\/p>\n\n\n\n

Answers by Irma Adame Gonz\u00e1lez,<\/a> creative lead; and Paul Felipe Garnelo<\/a>, accounting lead at Bengala<\/a> <\/strong><\/p>\n\n\n\n

<\/p>","protected":false},"excerpt":{"rendered":"

Bengala was born from a philosophy and a lifestyle. We\u2019re a couple from Acapulco who share habits like exercising, taking care of what we eat, what we watch, what we think (what we are), and of course, a love for coffee. 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