4a. Calle Oriente #14 A Antigua, Guatemala. Antigua Guatemala Tel:+(502)7832-0957
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Fat Cat Coffee House Antigua Guatemala


Discover the variety of our freshly roasted coffee


Chill, talk and use Wifi in a cozy environment


Enjoy hot coffee, tea or icy refreshments


High quality indicates our delicious products

gesha roasted coffee from guatemala

Gesha Roasted Coffee - Premium Coffee from Guatemala

Important Note: Please order a minimum of 5 bags, we are only shipping to the next countries at the moment: USA and Canada Guatemalan local taxes apply and are displayed in the shopping cart, shipping and handling price is not included and will be calculated and sent to you via email after you place your order.---> For orders in Europe please note that VAT tax will be charged by courier at the delivery time.

Fat Cat Coffee House, Guatemala

Gracias a Dios y el apoyo incondicional de mis señores padres, el proyecto Fat Cat Coffee House cobra vida un 1 de Abril de 2010 en un bellísimo lugar llamado San Juan Comalapa, en Chimaltenango, estábamos ansiosos de poder compartir nuestras habilidades como Baristas en este pequeño gran lugar, cuna de pintores y músicos, realmente fue una temporada dura pero a pesar de ello, la enseñanza que nos dejó de querer empezar a hacer un fuerte movimiento de café en esa zona no sucedió, porque una cultura o forma de pensar diferente no se impone, después de batallar 3 meses sin obtener beneficios decidimos en familia volver a nuestra ciudad, Antigua Guatemala.

Pensamos que iba a ser costoso estar en escena como cafetería y por supuesto así fue, Gerson Otzoy (Gato Gordo), dispuso navegar en sentido contrario, ya que en esa época, sobresalían las cafeterías llenas de saborizantes salsas de chocolate y mucha leche, creo fue una decisión tomada con mucha frialdad, porque siempre necesito resaltar los sabores propios del café y nunca alterarlos, de ahí surgió la idea y la realización de una taza de café llena de anécdotas y sabores propios, consistentes y complejos, aparte de los Espressos tenía una opción de ser diferente y empezó a investigar y tratar de que el French Press que había comprado fuera para los visitantes una de las mejores tazas de café que se pudieran tomar en la Antigua Guatemala.

Así fue experimentando medidas y cantidades liquidas de agua para obtener una taza servida con notas elegantes, la primera opción de cafés especiales que tuvimos para ser diferentes fue un Pacamara de Finca el Injerto de Huehuetenango, Guatemala, de esto ya hace 6 años que se empezó a tener Cafés especiales en nuestra cafetería, ahora seguimos aprendiendo y experimentando cada etapa del proceso del café, esto nos obligó a tostar nosotros mismos nuestros granos de café para entender más de que no solo se trata de una taza de café si no que con todos los cambios que hagamos afectamos para bien o para mal los sabores que con esmero cada caficultor trabaja sus tierras.

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Due to God’s grace and to the support from my parents, Fat Cat Coffee House eventually came into life in April 1st 2010; in a beautiful town known as San Juan Comalapa, Chimaltenango.

We were really excited about being able of sharing our capabilities as Baristas in this humble village; home for artists and musicians. Nonetheless, as much as our ideas and willingness to make Fat Cat grow prevailed, San Juan Comalapa was not the ideal town for our business. This was because we were unable to introduce a culture such as coffee into the people of this complex and relatively different town.

After three months of empty goals and hardships, we managed to move Fat Cat to the renown city of Antigua Guatemala. We already knew it was going to be expensive and difficult to settle as a coffee house, but we refused to let our concept die. Gerson Otzoy (Fat Cat), proposed to navigate in the contrary of everyone else who also wished to settle in Antigua. By the time, multiple coffee houses somehow succeeded alongside the use of artificial flavourings, chocolate sauce and tons of cheap milk.

Personally, I believe it was a concept founded on frigidity because unlike them, I always believed that the coffee flavours must be highlighted using techniques proper of a good Barista; not with chemicals or any sort of alterations. It was by analyzing these methods among coffee houses that we polished our original concept and we decided to create a coffee house that served a coffee cup filled with anecdotes, unique flavours, consistency and complexity. On the side part, we saw that the Espresso drink in Antigua was very well far away from what we idealized and as a result, we researched on different methods of extraction like the French Press; with which we expected to serve the best cup to our visitors.

Our idea of Espresso was an elegant cup based on an exquisite coffee grain. Our first option for this coffee was a Pacamara type from Finca el Injerto in Huehuetenango. 6 years later, we have this type of coffee together with multiple special grain-type coffee that have so far improved our view of coffee and granted an unique experience to our friends and coffee amateurs. We now roast our own coffee and because of that, we have understood far more than what a coffee cup really is, but what small and meticulous changes in the way we roast, grind and extract our drink can unexpectedly improve its flavours, which were once brought upon by a coffee grower.

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