{"id":214702,"date":"2026-06-01T07:47:27","date_gmt":"2026-06-01T13:47:27","guid":{"rendered":"https:\/\/errr-magazine.com\/?p=214702"},"modified":"2026-06-01T07:47:32","modified_gmt":"2026-06-01T13:47:32","slug":"reformanda","status":"publish","type":"post","link":"https:\/\/errr-magazine.com\/english\/reformanda\/","title":{"rendered":"Reformanda"},"content":{"rendered":"

How did this place come about and what made it different from the start?
<\/strong>Reformanda naci\u00f3 en Xalapa como una respuesta a algo que nos parec\u00eda contradictorio: vivimos en una de las regiones cafetaleras m\u00e1s importantes de M\u00e9xico, pero gran parte de la gente nunca hab\u00eda probado un caf\u00e9 verdaderamente bien trabajado. Desde el inicio quisimos hacer algo m\u00e1s que vender bebidas; quer\u00edamos cambiar la forma en que las personas entienden, consumen y valoran el caf\u00e9.<\/p>\n\n\n\n

Lo diferente fue que nunca intentamos parecernos a una cafeter\u00eda tradicional. Reformanda naci\u00f3 como un espacio de conversaci\u00f3n, educaci\u00f3n y comunidad alrededor del caf\u00e9 de especialidad. Desde el primer d\u00eda hablamos del productor, de las variedades, de los procesos y de por qu\u00e9 una taza pod\u00eda contar una historia completa.<\/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>Hay un momento muy especial justo antes de abrir. Cuando todav\u00eda est\u00e1 todo en silencio, empiezan los primeros aromas del caf\u00e9 reci\u00e9n molido y el equipo comienza a calibrar espresso o preparar filtrados. Ese momento resume mucho de lo que somos: intenci\u00f3n, detalle y calma antes del movimiento del d\u00eda.<\/p>\n\n\n\n

Tambi\u00e9n disfrutamos mucho las conversaciones espont\u00e1neas con los clientes. Muchas veces alguien llega pensando que \u201cno le gusta el caf\u00e9\u201d y termina descubriendo algo completamente distinto. Ver ese cambio sigue siendo una de las partes m\u00e1s gratificantes del proyecto.<\/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>Definitivamente la experiencia de probar el caf\u00e9 sin prisa y dejarse guiar. Nos gusta recomendar algo seg\u00fan la persona, no seg\u00fan una receta fija. Muchas veces un filtrado puede cambiar por completo la percepci\u00f3n que alguien ten\u00eda del caf\u00e9.<\/p>\n\n\n\n

Y si pudi\u00e9ramos recomendar una sola cosa, ser\u00eda acercarse a la barra y preguntar. Gran parte de la experiencia sucede en la conversaci\u00f3n.<\/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>Uno de los mayores desaf\u00edos ha sido entender que orientar al consumidor toma tiempo. Al principio pens\u00e1bamos que bastaba con ofrecer mejor caf\u00e9, pero entendimos que tambi\u00e9n necesit\u00e1bamos aprender a comunicarlo de manera m\u00e1s humana y accesible.<\/p>\n\n\n\n

Eso nos hizo replantear muchas cosas: desde c\u00f3mo dise\u00f1amos el men\u00fa hasta c\u00f3mo hablamos con las personas en redes sociales o en la barra. Descubrimos que el caf\u00e9 de especialidad no puede crecer desde la superioridad, sino desde la hospitalidad.<\/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 idea que m\u00e1s nos sigue guiando es que el caf\u00e9 puede dignificar a todos los involucrados en la cadena: productor, tostador, barista y consumidor.<\/p>\n\n\n\n

Tambi\u00e9n nos inspira mucho el concepto de reforma constante. El nombre \u201cReformanda\u201d viene justamente de esa idea: algo que siempre est\u00e1 en proceso de transformaci\u00f3n. Tratamos de aplicar eso a todo, desde el caf\u00e9 hasta la cultura del lugar.<\/p>\n\n\n\n

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

What place, project, or person has inspired you recently and why?
<\/strong>Nos inspiran mucho los proyectos que logran conectar tradici\u00f3n y contemporaneidad sin perder autenticidad. \u00daltimamente hemos admirado mucho a productores mexicanos que est\u00e1n redefiniendo la calidad del caf\u00e9 desde el origen, especialmente quienes experimentan con procesos y variedades sin desconectarse de la historia de sus comunidades.<\/p>\n\n\n\n

Tambi\u00e9n nos inspira ver a nuevas generaciones de consumidores interes\u00e1ndose m\u00e1s por el origen de lo que consumen y por hacerlo de manera m\u00e1s consciente.<\/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 encantar\u00eda colaborar con alguien como Enrique Olvera<\/strong><\/a>. No solamente por la gastronom\u00eda, sino por la manera en que convierte la comida en narrativa, memoria y reflexi\u00f3n cultural.<\/p>\n\n\n\n

Ser\u00eda incre\u00edble crear una experiencia donde el caf\u00e9 dialogue con ingredientes mexicanos, t\u00e9cnicas contempor\u00e1neas y storytelling alrededor del origen y la hospitalidad.<\/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 peque\u00f1os detalles dentro del espacio relacionados con herramientas y objetos del caf\u00e9 que pertenecieron a distintas etapas del proyecto. Algunas piezas surgieron cuando apenas comenz\u00e1bamos y hac\u00edamos todo con recursos muy limitados.<\/p>\n\n\n\n

Nos gusta que el lugar conserve esas huellas porque recuerdan que Reformanda no naci\u00f3 como un concepto perfecto, sino como un proyecto construido poco a poco, con errores, aprendizaje y mucha convicci\u00f3n.<\/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>Probablemente ser\u00eda una ciudad como Kioto: profundamente conectada con la tradici\u00f3n, pero al mismo tiempo sensible al detalle, al tiempo y a la experiencia contempor\u00e1nea.<\/p>\n\n\n\n

Y si fuera un disco, ser\u00eda algo que mezcla calidez, nostalgia y exploraci\u00f3n; algo que no busca impresionar de inmediato, sino quedarse contigo despu\u00e9s de escucharlo. As\u00ed entendemos tambi\u00e9n el caf\u00e9: una experiencia que se descubre lentamente.<\/p>\n\n\n\n

Answers by Jared Orrico<\/a>, Fundador y Director Creativo de Reformanda.<\/strong><\/p>","protected":false},"excerpt":{"rendered":"

La idea que m\u00e1s nos sigue guiando es que el caf\u00e9 puede dignificar a todos los involucrados en la cadena: productor, tostador, barista y consumidor. Tambi\u00e9n nos inspira mucho el concepto de reforma constante. El nombre \u201cReformanda\u201d viene justamente de esa idea: algo que siempre est\u00e1 en proceso de transformaci\u00f3n.<\/p>","protected":false},"author":8500,"featured_media":214703,"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-214702","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cafeterias-y-panaderias"],"acf":[],"mb":[],"yoast_head":"\nReformanda - 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\/reformanda\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Reformanda - ERRR MAGAZINE\" \/>\n<meta property=\"og:description\" content=\"La idea que m\u00e1s nos sigue guiando es que el caf\u00e9 puede dignificar a todos los involucrados en la cadena: productor, tostador, barista y consumidor. 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