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Monday 9am - 5pm Tuesday 9am - 5pm Wednesday 9am - 5pm Thursday 9am - 5pm Friday 9am - 5pm

Copan Coffee Roasters

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United States
Tomball, TX
Copan Coffee Roasters

Our coffee is sustainably sourced and roasted in small batches daily to achieve remarkable quality. We are committed to work in a clean and safe environment.

Our Company was founded in 1985, in a mountain town in western Honduras called Santa Rosa de Copan, and has been family owned and operated ever since. In the early 2000's, our United States headquarters was established in Houston, Texas. From there, we supply our coffee brands nationwide, always Fresh, always an Amazing Experience. Our quest to find some of the richest coffee in the world took us deep into the mountain villages of Honduras, purchasing from local growers and establishing long lasting relationships. We now plant and harvest our own farms, but maintain close and personal liaisons with the independent growers in the highland villages. The Coffee
Our coffee is grown in the rainforests of western Honduras at altitudes between 3,200 and 4,000 ft., which is ideal for growing premium coffee beans HG (High Grown). Grown under the shade with dappled sunlight in the tree covered mountains, our coffee beans mature slowly with the low temperature and sunlight levels, producing the most flavorful and highest quality coffees. Sustainable Growing
Our coffee plantations help preserve the biodiversity of the rainforest, as they provide a natural habitat for many migratory bird species. Our Brands

CAFE COPAN
Cafe Copan is grown in Santa Rosa de Copan, a small traditional town with rich culture and a unique gastronomy. It has a sweet and mellow body with cocoa and floral tones which provides a delicate balance that you will certainly enjoy. CAFE SAN MARCOS
Cafe San Marcos is grown in San Marcos de Ocotepeque, a rural town near the border between Honduras and Guatemala. It offers a beautiful scenery, delightful climate and the warm characteristic of its people. It is a full bodied coffee with cocoa and citric tones. Social Commitment
By dealing directly and personally with every supplier, we are in a unique position to identify the needs of local producers and their communities. Our family is committed to assisting the growers and their families and supporting the local schools, which provide a better education and future for the children.

09/29/2026

Every bag of coffee has a name on the label.

But behind every roast, every workshop, every shipment, and every conversation at the café, there's a team making it all happen.

Some spend their days roasting. Others are dialing in espresso, preparing classes, packing orders, or making sure every detail meets the same standard before it reaches your cup.

Different roles. One shared purpose.

To create coffee experiences that people remember not just for how they taste, but for how they're made.

Because great coffee has never been about one person.

It's about the people who care enough to get every step right.

Taste the craft and dedication in every cup. Order your freshly roasted beans through the link in bio. ☕

09/26/2026

When one of Honduras’ most awarded producers decides to plant a legendary Kenyan variety, expectations are high.

This is Benjamín Paz with our Honduras SL28.

Best known for defining the vibrant profile of East African coffees, the SL28 cultivar is notoriously difficult to grow. At Finca La Leona in Santa Bárbara, Benjamín applied the same precision and obsessive processing that has earned him podium finishes year after year to adapt this demanding variety to Honduran soil.

The result isn't just another single origin—it’s the intense, fruit-forward clarity of SL28 balanced by the deep sweetness of Santa Bárbara.

Washed process. Small-batch roasted in Tomball, TX.

Great if you appreciate complex pour-overs or want to taste how world-class farming transforms coffee genetics.

Available now via link in bio.

09/25/2026

What does true dedication in specialty coffee taste like?

Meet our Peru María Nieves Geisha. High in the steep mountains of La Coipa, Peru, producer María Nieves manages her plots by hand with remarkable precision: selective picking at peak ripeness, a 120-hour extended in-cherry fermentation, and slow solar drying under shade for up to 15 days.

The result is everything a high-elevation Geisha should be—delicate floral aromatics, refined sweetness, and a clean, tea-like clarity that lets origin speak for itself.

Hand-picked. Small batch roasted in Tomball, TX. Single origin.

Great if you appreciate complex pour-overs, delicate floral profiles, or world-class Geishas.

Grab a bag via link in bio.

09/22/2026

Never run out of great coffee again.

That’s what our Honduran Originals Subscription is built for. Freshly roasted in small batches right here in Tomball, TX, and delivered straight to your doorstep on your schedule. You get single-origin coffees with full traceability and rich origin character—without ever having to think about restocking.

Starting at just $12/month. Flexible delivery. Cancel anytime.

Great if you want exceptional morning coffee on autopilot.

Subscribe via link in bio.

09/20/2026

Sour, bitter, or watery? Pulling a balanced espresso shot isn't luck—it's calibration.

That’s what our Intro to Espresso Fundamentals class is for. Our hands-on workshop walks you through the variables that make or break your shot—dose, grind size, yield, extraction time, and milk texturing for silky microfoam. You’ll dial in side by side with instructor coaching and learn how to fix channeling, not just settle for ""it tastes okay.""

Newsletter subscribers get 10% off with code ESPRESSO10.

2 hours. Max 6 spots. Copan Coffee Lab.

Great if you're a barista, café owner, or a home brewer ready to level up your setup.

Book via link in bio.

09/18/2026

What actually happens inside the roaster between green bean and first crack?

That’s what our Intro to Coffee Roasting class is for. This hands-on workshop walks you through roast theory—drying, Maillard reaction, and caramelization—using our Stronghold S7 Pro Smart Roaster. You'll track roast curves in real time, listen for first crack, and taste different profiles side by side to see how time and temperature shape flavor, body, and balance.

You'll also cup fresh batches right off the roaster and learn to read roast data like a professional.

2 hours. Small group. $80. Copan Coffee Lab.

Great if you're a barista, home roaster, or just really curious about what happens inside the drum.

Book via link in bio.

09/17/2026

Ever wondered how coffee gets from the farm into your cup, and how professionals actually evaluate it?

That’s what Coffee Intro 101 is for. Our hands-on class walks you through origins, processing methods, and sensory skills—complete with a guided cupping session where you'll evaluate fragrance, aroma, flavor, acidity, and body just like the pros do. You'll taste multiple origins side by side and learn to actually name what you're tasting, not just say "this one's good."

You'll also learn to understand roast levels, brewing fundamentals, and what truly separates specialty coffee from the rest.

1.5 hours. Max 6 spots. Includes booklet, tasting forms & 10% off your first subscription order. Copan Coffee Lab.

Open to all skill levels—great if you're a barista, in the industry, or just really into coffee.

09/08/2026

We’re always curious about what’s in your cup. Not just the roast, but the recipe, the ratio, and how you brewed it.

What are you sipping today, and what method did you use?

If you want to dial in your technique and explore the variables behind every pour, our workshops are open. Link in bio.

08/29/2026

Discover the craft, precision, and intention behind every pour.

Pour-over coffee is a reflection of the details — from grind size and water temperature to pouring technique and extraction time. Every variable plays a role in unlocking the unique characteristics of each coffee.

In our Pour Over Basics workshop, we explore the foundations of this brewing method through a hands-on experience designed to help you understand how small adjustments can transform flavor, clarity, and balance in your cup.

Whether you're beginning your coffee journey or looking to deepen your brewing knowledge, this workshop is an opportunity to connect with specialty coffee in a more meaningful way.

Explore the art behind every cup.

Ready to refine your pour? Reserve your spot in our Pour Over Basics workshop and discover what your coffee can become.

08/25/2026

There's no shortcut to consistency.

Just a process we've repeated, refined, and trusted over time.

This is how we do it.

08/24/2026

Not everyone who walks into the Lab already knows how to pull a shot or dial in a grind. Most people don't, and that's exactly the point.

Every week, we open the doors to six people at a time. Espresso, latte art, cupping, pour over, even roasting. No question is too basic, no coffee background required. Just people who want to understand what's actually happening in their cup.

And on the second Friday of every month, we open it up even wider: a free community tasting, no class required. Just come taste with us.

Good coffee is better when you understand it.

Ready to get curious? Join us at the Lab and learn coffee by tasting, brewing, and exploring with us.

📍 Tomball, TX. Reserve your spot and join us for our next tasting.

08/13/2026

Most people think great espresso starts with an expensive machine.

It doesn't.

A balanced shot comes from understanding a few simple variables: dose, grind size, extraction, and milk texture. Change one, and the cup changes with it.

That's why our Intro to Espresso Fundamentals workshop focuses on more than recipes. It's a hands-on introduction to the principles behind every espresso, giving you the confidence to understand what's happening before, during, and after every shot you pull.

Whether you're brewing at home, starting your journey as a barista, or simply curious about specialty coffee, understanding the fundamentals is where every great cup begins.

Good espresso isn't about chasing perfection.

It's about learning to recognize it.

08/12/2026

Ever wondered how coffee gets its score?

That's what cupping is for. Our Intro to Coffee Cupping class walks you through the same method Q Graders and green coffee buyers use fragrance, aroma, flavor, acidity, body, balance. You'll taste multiple origins side by side and learn to actually name what you're tasting, not just say ""this one's good.""

You'll also learn to spot defects the stuff that separates specialty grade from commercial grade.

1.5 hours. Max 6 spots. $50. Copan Coffee Lab.

Great if you're a barista, in the industry, or just really into coffee.

Book via link in bio.

08/08/2026

When a batch leaves the roaster, our work isn’t finished.

Every roast passes through the SOVDA Pearl Mini as an additional quality-control step. Dual 4K cameras inspect each bean individually, identifying quakers, burnt beans and visual defects. Precision air jets remove anything that falls outside our quality standards.

The result is a cleaner uniform batch and a more consistent expression of the coffee we intended to roast.

Because quality isn’t only built in the roast.

It’s protected at every step after it.

SORTED WITH PRECISION. ROASTED WITH PURPOSE.

"

08/04/2026

We get asked a lot of questions about our coffee. These two come up more than most.

First: how do we make sure every bean earns its place in the bag? Every batch passes through selection twice—once for size and density, once for the smaller defects that are easy to miss but still change what ends up in your cup.

Second: what actually makes a cup stand out? Swipe through to see both answers.

Quality isn't a claim we make. It's a process we repeat.

07/30/2026

Benjamín Paz grew up inside his family’s beneficio, learning coffee through generations of producers, exporters, and shared experience.

He began planting La Leona in 2014. Two years later, the farm produced its first specialty micro-lots. Since then, Benjamín has placed five times in the Honduras Cup of Excellence, earning first place twice—most recently in 2024 and second place in 2026.

This washed lot reflects the work behind those achievements: careful cultivation, meticulous processing, and a relentless pursuit of quality.

A singular coffee from one of Honduras’ most accomplished producers.

AVAILABLE NOW — LINK IN BIO.

07/16/2026

CLASSIC ESPRESSO

Three numbers. Endless consistency.
17 • 42 • 25
☕ 17g coffee in
⚖️ 42g espresso out
⏱️ 25 sec extraction
Our modern espresso recipe delivers a sweet, balanced shot with excellent clarity and enough body to shine in milk drinks. Perfect for a 6oz Flat White or an 8–12oz Latte.
Save this recipe and dial in with confidence.

CoffeeEducation CoffeeThatConnectsUs

07/03/2026

18 hours. That's all it takes.

Coarse grind. 1:8 ratio. Fridge overnight. Morning cold brew.

Verano Cold Brew was designed for this — Ethiopian and Colombian beans, notes of cocoa, brown sugar, and dried berries. Creamy and smooth straight from the fridge.

Shop via link in bio.

Address

716 S Persimmon Street
Tomball, TX
77375

Opening Hours

Monday	9am - 5pm
Tuesday	9am - 5pm
Wednesday	9am - 5pm
Thursday	9am - 5pm
Friday	9am - 5pm

Telephone

+1 281-357-8075

Website

http://www.copancoffeeroasters.com/

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