{"id":212358,"date":"2026-05-25T09:19:18","date_gmt":"2026-05-25T15:19:18","guid":{"rendered":"https:\/\/errr-magazine.com\/?p=212358"},"modified":"2026-05-25T09:46:59","modified_gmt":"2026-05-25T15:46:59","slug":"foreste","status":"publish","type":"post","link":"https:\/\/errr-magazine.com\/english\/foreste\/","title":{"rendered":"Foreste"},"content":{"rendered":"

How did this place come about and what made it different from the start?
<\/strong>Forestecaf\u00e9 naci\u00f3 en medio de mucha incertidumbre y burocracia, pero con una idea muy clara: hacer las cosas bien desde el inicio. Mientras muchos buscaban lo pr\u00e1ctico, nosotros decidimos construir bases s\u00f3lidas y cumplir con cada requisito para ofrecer algo que en ese momento no exist\u00eda en la ciudad: caf\u00e9 bien hecho.<\/p>\n\n\n\n

Empezamos en bazares de forma ocasional y despu\u00e9s logramos instalarnos en un remolque donde todo estaba en contra: el calor, la lluvia, la inseguridad y hasta la percepci\u00f3n de la gente por estar al borde de la banqueta. Pero nunca fue opci\u00f3n bajar el est\u00e1ndar.<\/p>\n\n\n\n

Creo que lo que realmente nos hizo diferentes desde el principio fue la forma de trabajar: con rigor, disciplina y una atenci\u00f3n muy alta al detalle. No improvisamos. Construimos un est\u00e1ndar desde el d\u00eda uno, no solo en el caf\u00e9, sino en todo lo que lo acompa\u00f1a, como el desarrollo de nuestra l\u00ednea de postres con mApLE<\/strong><\/a>.<\/p>\n\n\n\n

Hoy seguimos en construcci\u00f3n. A\u00fan no estamos donde queremos llegar, pero el est\u00e1ndar ya est\u00e1 definido. Y este espacio, aunque peque\u00f1o, es la prueba de que lo que empez\u00f3 como una idea hoy ya es una realidad.<\/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>Algo en lo que coincidimos todos es que aqu\u00ed se disfruta mucho el proceso detr\u00e1s: desde que llega un caf\u00e9 de un productor nuevo, calibrar el molino, ajustar recetas y cuidar esos peque\u00f1os detalles que el cliente no siempre ve, pero que hacen toda la diferencia.<\/p>\n\n\n\n

Tambi\u00e9n disfrutamos mucho el ritmo del servicio cuando todo fluye. Cuando estamos coordinados, cada quien en su rol y el est\u00e1ndar se mantiene incluso bajo presi\u00f3n, ah\u00ed es donde realmente se siente lo que hemos construido.<\/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>En Foreste tenemos muy claras dos bases que forman parte de nuestra cultura: la hospitalidad y la experiencia sensorial.<\/p>\n\n\n\n

Por un lado, est\u00e1 el trato al cliente. El saludo inicial y el inter\u00e9s genuino por entender qu\u00e9 busca cada persona son fundamentales para conectar y poder guiar mejor su experiencia. Muchas veces, el caf\u00e9 es solo el pretexto.<\/p>\n\n\n\n

Por otro lado, est\u00e1 lo que llega a la mesa. Un caf\u00e9 bien ejecutado y un postre bien hecho, como los que desarrollamos con Maple, terminan de construir una experiencia completa.<\/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>Un reto importante fue operar en un espacio con muchas limitaciones, como el remolque. Eso nos oblig\u00f3 a replantear si pod\u00edamos mantener nuestro est\u00e1ndar en esas condiciones.<\/p>\n\n\n\n

La conclusi\u00f3n fue clara: el est\u00e1ndar no depende del espacio, sino de la disciplina. Ajustamos procesos y eso termin\u00f3 definiendo mucho de lo que somos hoy.<\/p>\n\n\n\n

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

What influence, idea, or reference continues to shape the way you work today?
<\/strong>M\u00e1s que una sola referencia, lo que nos sigue guiando es una idea muy clara: hacer las cosas bien y con intenci\u00f3n.<\/p>\n\n\n\n

Tomamos mucha influencia de la cultura del caf\u00e9 de especialidad, donde el proceso, el origen y el respeto por el producto son fundamentales. Pero tambi\u00e9n de algo m\u00e1s cotidiano: la hospitalidad bien entendida, ese inter\u00e9s genuino por quien est\u00e1 del otro lado de la barra.<\/p>\n\n\n\n

Hoy, lo que gu\u00eda lo que hacemos es esa combinaci\u00f3n entre un est\u00e1ndar t\u00e9cnico alto y una experiencia humana real. Todo lo que desarrollamos, desde el caf\u00e9 hasta propuestas como mApLE<\/strong><\/a>, pasa por ese mismo filtro.<\/p>\n\n\n\n

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

What place, project, or person has inspired you recently and why?
<\/strong>Al inicio, alguien que nos inspir\u00f3 mucho fue\u00a0Enrique L\u00f3pez<\/strong><\/a>, por la forma en la que decidi\u00f3 profundizar en los procesos del caf\u00e9 desde la finca y enfocarse en elevar su calidad. Ese inter\u00e9s por entender el origen y trabajar desde ah\u00ed marc\u00f3 mucho mi forma de ver el caf\u00e9.<\/p>\n\n\n\n

M\u00e1s recientemente, nos ha inspirado mucho el talento de baristas mexicanas que han destacado en competencias, por su disciplina, consistencia y nivel t\u00e9cnico. Ver ese tipo de desempe\u00f1o, incluso a nivel internacional, refuerza la idea de que el est\u00e1ndar puede ser muy alto si se trabaja con intenci\u00f3n.<\/p>\n\n\n\n

Tambi\u00e9n valoramos profundamente el trabajo de quienes est\u00e1n detr\u00e1s de cada etapa del caf\u00e9, desde el campo, el tueste y la cata, porque son quienes hacen posible los est\u00e1ndares que hoy buscamos.<\/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\u2019d invite\u00a0Enrique L\u00f3pez<\/strong><\/a>\u00a0y a Jes\u00fas Salazar<\/strong><\/a>, por su enfoque en el trabajo desde la finca y el origen; a Alejandra Lugo<\/strong><\/a>, quien ha sido un pilar en nuestra formaci\u00f3n en m\u00e9todos de extracci\u00f3n; y tambi\u00e9n a Fabiano Pellizzari<\/strong><\/a>, por su enfoque en la evaluaci\u00f3n en taza.<\/p>\n\n\n\n

Tambi\u00e9n sumar\u00edamos a Jenny Borrego<\/strong><\/a>, por su nivel t\u00e9cnico y ejecuci\u00f3n en barra, respaldados por su posicionamiento dentro del top mundial de baristas.<\/p>\n\n\n\n

Creemos que juntos podr\u00edan generarse sesiones de cata y calibraci\u00f3n, adem\u00e1s de espacios abiertos para compartir conocimiento y fortalecer la cultura del caf\u00e9 en esta zona de Veracruz.<\/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>S\u00ed. Hay varios objetos que para nosotros tienen mucho significado, pero probablemente los m\u00e1s especiales son una Chemex y un V60 que nos acompa\u00f1an desde que Foreste era solo una idea y no una realidad.<\/p>\n\n\n\n

Lo interesante es que no est\u00e1n guardados como recuerdo; todav\u00eda siguen en funcionamiento dentro de la barra. Para muchas personas pueden parecer solo herramientas, pero para nosotros representan la etapa donde todo comenz\u00f3 y donde aprendimos a construir desde lo esencial.<\/p>\n\n\n\n

Creemos que conservarlos tambi\u00e9n es una forma de no perder de vista de d\u00f3nde venimos.<\/p>\n\n\n\n

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

If this project were a city, a book, or a record, which would it be and why?
<\/strong>Definitivamente ser\u00eda una ciudad peque\u00f1a, tranquila y con mucha identidad. De esas donde los detalles importan, donde la gente todav\u00eda se toma el tiempo de conversar y donde cada espacio tiene algo de historia.<\/p>\n\n\n\n

No ser\u00eda una ciudad acelerada ni pretenciosa, sino una que invita a quedarse, a disfrutar el proceso y conectar. Porque al final, eso es mucho de lo que buscamos construir aqu\u00ed.<\/p>\n\n\n\n

Respuestas por Gerardo S\u00e1nchez Barrag\u00e1n, Head Barista y Due\u00f1o de Foreste. <\/strong><\/p>","protected":false},"excerpt":{"rendered":"

El est\u00e1ndar no depende del espacio, sino de la disciplina. Foreste empez\u00f3 entre calor, lluvia, inseguridad y burocracia, pero entendimos que hacer las cosas bien, con intenci\u00f3n y atenci\u00f3n al detalle, era la \u00fanica forma posible de construir algo que realmente valiera la pena.<\/p>","protected":false},"author":8477,"featured_media":212367,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"places","format":"standard","meta":{"_acf_changed":false,"cybocfi_hide_featured_image":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[17851],"tags":[],"class_list":["post-212358","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cafeterias-y-panaderias"],"acf":[],"mb":[],"yoast_head":"\nForeste - 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\/foreste\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Foreste - ERRR MAGAZINE\" \/>\n<meta property=\"og:description\" content=\"El est\u00e1ndar no depende del espacio, sino de la disciplina. 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