{"id":212444,"date":"2026-05-25T18:29:37","date_gmt":"2026-05-26T00:29:37","guid":{"rendered":"https:\/\/errr-magazine.com\/?p=212444"},"modified":"2026-05-25T18:33:58","modified_gmt":"2026-05-26T00:33:58","slug":"historico","status":"publish","type":"post","link":"https:\/\/errr-magazine.com\/english\/historico\/","title":{"rendered":"Hist\u00f3rico"},"content":{"rendered":"

How did this place come about and what made it different from the start?
<\/strong>Hist\u00f3rico nace de una idea muy clara: que el caf\u00e9 chiapaneco se quede en casa y se entienda desde su origen. Surge desde la historia de Finca Hamburgo (1888) y toma forma a trav\u00e9s de la visi\u00f3n de Grupo 500 Noches, creando un espacio donde todo convive: tostador, barra, restaurante, panader\u00eda y experiencias.<\/p>\n\n\n\n

Desde el inicio fue diferente porque no es solo un caf\u00e9, es un recorrido completo del campo a la taza.<\/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>El espacio permite que cada momento del d\u00eda sea una experiencia distinta. La atm\u00f3sfera cambia desde la iluminaci\u00f3n, la m\u00fasica y los aromas, ya sea en la ma\u00f1ana, el mediod\u00eda o la tarde-noche. Hay espacios abiertos, terrazas, salas c\u00f3modas, barras de trabajo, salas de capacitaci\u00f3n y tostador. Cada quien encuentra su lugar.<\/p>\n\n\n\n

Un momento clave, que puede suceder en distintas horas del d\u00eda, es cuando el caf\u00e9 se est\u00e1 tostando. Ah\u00ed empieza todo. El aroma cambia el espacio, marca el ritmo del d\u00eda y nos recuerda por qu\u00e9 hacemos lo que hacemos. Tambi\u00e9n cuando alguien prueba una taza y entiende algo nuevo del caf\u00e9.<\/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>Es toda una experiencia: el espacio, la arquitectura, el aroma a caf\u00e9, la luz, las plantas y los detalles.<\/p>\n\n\n\n

Ver el tostador en acci\u00f3n, pedir un caf\u00e9 de la barra de especialidad y, si hay tiempo, vivir una experiencia o cata.<\/p>\n\n\n\n

Hist\u00f3rico no se recorre r\u00e1pido, se vive.<\/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>Traducir algo tan profundo como el origen del caf\u00e9 en una experiencia clara para todos.<\/p>\n\n\n\n

No todos llegan sabiendo de caf\u00e9, y eso nos ha hecho repensar constantemente c\u00f3mo comunicar, c\u00f3mo servir y c\u00f3mo acompa\u00f1ar sin perder la esencia.<\/p>\n\n\n\n

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

What influence, idea, or reference continues to shape the way you work today?
<\/strong>La historia y el proceso del caf\u00e9 en Chiapas.<\/p>\n\n\n\n

Desde la finca hasta c\u00f3mo llega a la taza. Todo parte de ah\u00ed. La trazabilidad no es discurso, es la base.<\/p>\n\n\n\n

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

What place, project, or person has inspired you recently and why?
<\/strong>Proyecto que nos inspira:\u00a0Biblioteca Vasconcelos<\/strong><\/a>, por c\u00f3mo logra ser un espacio abierto, accesible y profundamente cultural. Es un lugar que no intimida, que te invita a quedarse, descubrir y conectar.<\/p>\n\n\n\n

Also,\u00a0Isaac del Toro<\/a><\/strong>, por el \u00edmpetu, la disciplina, el trabajo duro y lograr lo inesperado en relaci\u00f3n con su deporte, contexto y pa\u00eds.<\/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>Nos gustar\u00eda invitar a Natalia Lafourcade<\/strong><\/a> a hacer una experiencia \u00edntima donde el caf\u00e9 y la m\u00fasica se encuentren: un peque\u00f1o di\u00e1logo entre tuestes, historias del origen, la ra\u00edz, la tierra y la memoria.<\/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>Las vigas de madera, que hacen referencia a los beneficios del caf\u00e9. Aparecen en la infraestructura del espacio y en las tazas con el s\u00edmbolo de las vigas.<\/p>\n\n\n\n

Tambi\u00e9n el tostador. M\u00e1s all\u00e1 de ser una herramienta, es el punto donde la historia del caf\u00e9 cambia de forma. Cada perfil de tueste que hacemos ah\u00ed define lo que despu\u00e9s llega a la mesa.<\/p>\n\n\n\n

Ser parte de The World\u2019s 100 Best Coffee Shops y alcanzar el lugar #35 a nivel mundial, adem\u00e1s del #11 en Norteam\u00e9rica, ha sido un momento muy importante para nosotros. No solo por el reconocimiento en s\u00ed, sino porque valida algo que creemos desde el inicio: que el caf\u00e9 de Chiapas tiene un lugar en la conversaci\u00f3n global.<\/p>\n\n\n\n

M\u00e1s que una meta, lo vemos como un punto de partida para seguir compartiendo nuestra historia desde Finca Hamburgo.<\/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>Ciudad: San Crist\u00f3bal de las Casas, por la mezcla perfecta y compleja de mundos y personas. Con riquezas naturales y culturales, y una complejidad sociopol\u00edtica interesante, donde la importancia de proyectos as\u00ed genera cambio.<\/p>\n\n\n\n

Book:\u00a0The War of the Worlds<\/em>, por lo inexplicable de un contexto complejo y el \u00edmpetu que hay detr\u00e1s para lograr lo que hoy es Hist\u00f3rico en esta guerra de mundos: el campo, el origen, la trazabilidad, el consumo, el cliente, el costo y el mercado.<\/p>\n\n\n\n

Answers by Adriana Maurer Pals<\/a>, Coordinadora de Marketing de Hist\u00f3rico.<\/strong><\/p>","protected":false},"excerpt":{"rendered":"

Ser parte de The World\u2019s 100 Best Coffee Shops y alcanzar el lugar #35 a nivel mundial, adem\u00e1s del #11 en Norteam\u00e9rica, ha sido un momento muy importante para nosotros porque valida algo que creemos desde el inicio: que el caf\u00e9 de Chiapas tiene un lugar en la conversaci\u00f3n global.<\/p>","protected":false},"author":2641,"featured_media":212448,"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-212444","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cafeterias-y-panaderias"],"acf":[],"mb":[],"yoast_head":"\nHist\u00f3rico - 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\/historico\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hist\u00f3rico - 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