Welcome to the 2026 edition of Build-Outs of Coffee! And get ready: this year’s feature series, an annual addition to the Sprudge content calendar, promises to be the biggest, boldest and best yet. We’re excited to once again share stories about brand up-to-date coffee shops around the world, recently opened and under construction, as part of a reporting tradition we started in 2012. First, let’s start with t: Coffee of spirit origin of Roatán, Honduras is the first Honduran café to be included in the Build-Outs program. The location is stunning, the design is immaculate and we can’t wait to learn more. Let’s dive in!
For those who don’t know, can you tell us about your company?
Spirit Origin Coffee is a vertically integrated specialty coffee company based in Roatán, Honduras that aims to redefine the way coffee is experienced at its origin. We source coffee and work directly with producers in Honduras, roast the coffee on the island and serve coffee through a combination of specialty café services, immersive Coffee Omakase experiences and a hospitality-driven restaurant concept called From the Roots.
Our flagship project is a 12,000 square foot facility built on the tallest mountain in Roatán, with panoramic ocean views, It proves it roastery, quality control laboratory, open production spaces and curated guest experiences designed to give visitors a first-hand experience of coffee’s journey from field to cup.
What makes Spirit Origin unique is its focus on maintaining greater value in the coffee-producing country, while presenting Honduran specialty coffee to the international standard of luxury hospitality. We partner with scarce micro batches and Cup of Excellence coffees, and our concept is designed to attract both local guests and international tourism, including cruise passengers looking for a refined dining and drinking experience.
Beyond hospitality, our mission is also deeply connected to impacting where we originate through education, job creation and long-term development in the Honduran coffee sector.
Can you tell us something about the up-to-date space?
Spirit Origin Coffee’s up-to-date space has been designed to be more than just a customary coffee shop. The project combines a specialty coffee roastery, quality control laboratory, café, Coffee Omakase and fine dining restaurant into one integrated location overlooking the Caribbean Sea in Roatán, Honduras.
The 12,000-square-foot building is located on the island’s highest mountain and is intentionally designed for transparency and immersion. Guests can go through different stages of the coffee journey – from roasting and quality control to brewing and tasting – while directly interacting with the production environment. Enormous open spaces, ocean-view terraces and floor-to-ceiling windows are incorporated to maximize natural lithe and views throughout the experience.
One of the main goals of this compilation was to create a luxury coffee experience within the coffee producing country itself, rather than exporting the experience abroad. The space combines hospitality, education and production under one roof, with a mighty emphasis on showcasing Honduran specialty coffees through elevated service, architecture and storytelling.
The project also includes a dedicated Coffee Omakase room where you can enjoy selected tastings, a full-service From the Roots restaurant, and a production-oriented roastery built on the Probat system and a quality control laboratory that supports both retail and wholesale operations.
What is your approach to coffee?
Our approach to coffee focuses on showcasing the full potential of Honduran specialty coffee, while maintaining greater value and recognition at the source. Our main focus is on traceability, quality control and hospitality, combining production and guest experiences into one ecosystem.
We work directly with producers throughout Honduras and prioritize exceptional micro-batches, experimental processing and Cup of Excellence coffees. Because we roast coffee in Roatán, we are able to maintain tight control over the coffee from its source, through roasting and final service, while creating a fresher and clearer connection between guests and the coffee itself.
From a roasting perspective, our goal is clarity, sweetness and balance while respecting the unique characteristics of each coffee. We approach coffee as both an artisan product and a hospitality experience, which is reflected in everything from our quality control protocols and brewing standards to our Coffee Omakase format and food pairings.
Ultimately, we want guests to experience coffee in a more immersive and elevated way – not just as a beverage, but as a story of origins, people, processing, terroir and hospitality, all in one place.
Any machines, coffees, special equipment in the queue?
Our baking program is based on the Probat P12, which serves as the centerpiece of the production space and allows guests to experience baking as part of the overall hotel environment. The roastery is fully integrated into the guest flow, along with our quality control laboratory and brewing areas.
When it comes to coffee, we mainly focus on scarce Honduran micro-lots and Cup of Excellence coffees. In fact, the coffees we sourced and worked with took first and second place in the Honduras Cup of Excellence last year, and these coffees are featured in our tasting experiences and Omakase at the point of origin.
For espresso service we employ a La Marzocco Modbar system in the Coffee Omakase room to provide guests with a more interactive and minimalist experience, while the main café uses La Marzocco espresso equipment combined with specialized grinders and brewing tools to support multiple brewing methods.
The overall goal was to combine production-level equipment with a hospitality-focused environment where guests can taste world-class coffee directly in the coffee-producing country.
How does your design incorporate sustainability?
Sustainability was at the forefront of the entire Spirit Origin project, especially considering Roatán’s extremely sensitive island and marine ecosystem. As a B Corp-oriented company, from the beginning we wanted the building to balance hospitality, manufacturing and environmental responsibility.
One key feature is our advanced wastewater treatment infrastructure, designed to minimize environmental impact on the island. The system processes and treats water used throughout the operation before it is discharged, helping to protect the surrounding environment and nearby reef systems that are critical to Roatán’s ecosystem.
We are also in the process of implementing a full solar energy system with battery storage and inverter infrastructure, which is expected to offset and ultimately provide the majority of electricity consumption throughout the project, including the roastery, café, restaurant and production areas.
In terms of packaging, all our coffee bags are fully compostable and TÜV certified, in line with our aim to reduce long-term waste while maintaining specialist product quality and shelf stability.
Beyond infrastructure, we also look at sustainability through the lens of economic impact at the source – creating jobs, roasting in Honduras rather than exporting green coffee abroad, and helping to keep more value in coffee-producing communities.
What is your expected target opening date/month?
We opened on February 13, 2026.
Do you work with any craftsmen, architects and/or makers you would like to mention?
Yes, collaborating with mission-driven creators and partners has been a core part of the Spirit Origin project.
Our branding and imaginative direction was developed in partnership with Biles Hendryanother imaginative agency, B-Corp, which supported the project pro bono. Their team helped shape Spirit Origin Coffee’s visual identity, storytelling, packaging direction and overall brand positioning, working to create a concept that reflected both specialty coffee and origin hospitality in a more elevated and internationally recognizable way.
On the architectural side, we cooperated with a Chilean architectural studio Stanacev Granadoswhose team helped bring the physical vision of the project to life. Their approach mainly focused on openness, natural lithe, guest flow and integration with the surrounding landscape and panoramic views of the Roatán ocean. The goal was to create a space that was immersive and experiential, while also functioning as a working roastery, restaurant and hospitality venue under one roof.
The project also involved working with local artisans, builders and hospitality professionals throughout Honduras and Roatán, which was essential to us because it allowed us to keep the project connected to the region and community in which it operates.
Thank you!
