Our Story
On November 22, 1994, Espresso Americano opened its first location in the Historic Center of Tegucigalpa, marking a turning point in Honduras's coffee culture.
Since then, it has become a gathering place to share, enjoy and connect with friends and family, offering a unique experience to guests across the country.
We care for quality in every detail of the process, from planting the bean to the cup. To every customer we bring the fruit of the effort of thousands of Honduran hands that grow and harvest the finest coffee in Honduras.
Our Farms
The origin of every cup.
Our farms are located in the department of El Paraíso, at elevations ranging from 1,000 to 1,400 meters above sea level, with temperatures between 15°C and 30°C — ideal conditions for growing high-quality coffee. The whole process is done by hand and with care: from selecting the seeds in our nurseries and moving the plants to the field, to harvesting the bean. After the harvest, the coffee is pulped, fermented for 12 to 36 hours, washed, sorted and sun-dried. Finally, the bean is hulled on the farm and the green coffee is moved to be roasted at the plant, guaranteeing full quality control. We prioritize responsible practices that reduce chemical use and promote the sustainability of our farms, protecting our natural environment and ensuring a positive long-term impact.
1,000–1,400 maslElevation
15°C – 30°CTemperature
12 – 36 hoursFermentation
Vision
To be part of the best moments in the lives of our customers and team members, connecting through unique experiences built on our commitment to excellence.
Mission
To be a leading coffee and consumer goods company, more accessible to everyone every day, growing with the values and principles inspired by our founders, with a culture of innovation and collaboration and an emphasis on social sustainability.
Passion
Integrity
Honesty
Respect
Responsibility
Collaboration