The Beginning of Our Journey
We’ve been talking about this for weeks — visiting a thousand and one coffee places around the world.
Not just cafés, but farms, roasteries, exporters, importers — every place where coffee has a story to tell.
It’s not a crazy challenge we’ll never finish; it’s a journey we’re actually taking.
And this is Stop Number One — where it all begins: Finca Santa Lucía, Honduras.
Where It All Started
This isn’t just another farm. It’s where Nelson Amador’s family began everything three generations ago.
His great-grandfather, known as Merengo, literally carved the mountain road with a pickaxe, creating access where there was none — and planting the roots of what would become a coffee legacy.
Today, those same lands continue producing some of the region’s finest coffee, cultivated with pride and tradition.
We walked through the farms just before harvest, guided by Miguel, a Nicaraguan who oversees production.
He told us about the “corteros” — seasonal workers who travel from different parts of Honduras to harvest coffee between November and February, sometimes until March.
“They come with everything,” Miguel said. “We give them food, a place to sleep — they live here through the season.”
Some pick up to seven full sacks of coffee cherries a day — pure dedication.
Coffee 101: The Basics
If you’re new to the coffee world, here’s a quick crash course:
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A coffee tree takes 3 to 4 years to produce its first cherries.
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Each plant can yield about 1–2 pounds of roasted coffee per year, depending on altitude, soil, and care.
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The harvest season is when cherries ripen, and the process truly begins — picking, sorting, washing, drying, resting, roasting.
Right now, we’re standing by the drying beds, surrounded by the scent of warm pulp and mountain air — where coffee starts becoming the drink that fuels your mornings.
The Global Coffee Scene
While we’re here in Santa Lucía, something bigger is happening worldwide: coffee culture is exploding.
In almost every U.S. city, a new café opens every week — from sleek filter bars to hybrid coffee-co-working spots.
And this isn’t saturation — it’s evolution.
According to the National Coffee Association, 2 out of 3 Americans drink coffee daily, and people aged 25–39 are leading the shift toward specialty coffee.
It’s no longer about “I drink coffee to wake up.”
It’s about “I drink coffee that tells a story.”
Where Coffee Culture Is Growing Fast
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Sun Belt (Texas, Florida, Georgia): Fast-growing cities, fast-growing cafés.
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Midwest: Formerly quiet coffee markets are now vibrant, stylish, and quality-driven.
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The Coasts: Reinventing the classics — faster service, lighter menus, social and Instagram-ready vibes.
What’s Next for 2026 and Beyond
Expect the next wave of coffee innovation to bring:
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Cold & functional drinks: Nitro, sparkling coffee, and blends with vitamins or adaptogens.
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Faster formats: Grab-and-go espresso bars and micro drive-thrus.
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Story-driven coffee: Origin transparency, farm names, processes — people care about the story behind every sip.
What’s Next for Us
For us — Galeano Coffee — this is just the beginning.
Our “A Thousand and One Coffee Places” journey will take us through cafeterías, roasteries, farms, exporters, and importers — each with its own heartbeat and story.
We’ll share every experience with honesty, humor, and a love for what connects us all: coffee.
Because this isn’t just about caffeine — it’s about culture, community, and legacy.
This is Visit #1: Finca Santa Lucía, where Merengo once shaped the land by hand.
We’ve got 1,000 more stories to tell.
Stay tuned — the journey’s just getting started. cheers with cafecito
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