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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
To get to S Persimmon Street in Tomball by public transport, you can take the bus or train. If taking the bus, check the routes that stop at Persimmon St and get off at the nearest stop, which is usually just a few blocks away. Alternatively, take the train and then transfer to a bus that stops at or near Persimmon Street.
If driving, you can park your car on nearby streets but make sure to follow any parking restrictions or private property signs. There might also be parking lots available in the area for a fee.
Opening Hours
| Monday |
9am - 5pm |
| Tuesday |
9am - 5pm |
| Wednesday |
9am - 5pm |
| Thursday |
9am - 5pm |
| Friday |
9am - 5pm |
Alerts
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What people say
Copan Coffee Roasters is a family-owned coffee shop that has been providing amazing coffee experiences since 1985. With their headquarters in Houston, Texas, they supply their coffee brands nationwide, ensuring that everyone can enjoy the rich and flavorful taste of their premium coffee beans.
Their commitment to finding the richest coffee in the world has taken them deep into the mountain villages of Honduras, where they purchase from local growers and establish long-lasting relationships. They even plant and harvest their own farms while maintaining close liaisons with independent growers in highland villages.
The altitude at which Copan Coffee Roasters grows its coffee beans is between 3,200 and 4,000 ft., which is ideal for growing premium coffee beans HG (High Grown). The slow maturation process due to low temperature and sunlight levels produces the most flavorful and highest quality coffees.
Copan Coffee Roasters is also committed to sustainable growing practices that help preserve the biodiversity of the rainforest by providing a natural habitat for many migratory bird species. They work in a clean and safe environment to ensure that their customers receive only the best quality products.
One of their most popular brands is Cafe Copan, grown in Santa Rosa de Copan, a small traditional town with rich culture and unique gastronomy. It has a sweet and mellow body that will leave you wanting more.
Overall, Copan Coffee Roasters is an excellent choice for anyone looking for high-quality coffee with a rich flavor profile. Their commitment to sustainable growing practices ensures that you can enjoy your cup of coffee while also contributing to environmental preservation efforts.
