ST. LOUIS, MO – September 21, 2026 (StLouisRestaurantReview) Coffeestamp, the locally owned specialty coffee company founded by brothers Patrick and Spencer Clapp, is expanding its St. Louis footprint with a third café on Washington Avenue, bringing a business that began as a small roastery and farmers market operation into the heart of downtown.

The company has leased space at 1228 Washington Avenue, inside the historic Rudman on the Park building and in the former Wasabi restaurant space. The St. Louis Business Journal reported Sept. 18 that Coffeestamp signed a five-year lease for the downtown location.

The expansion represents another milestone for a St. Louis coffee business with roots stretching from Honduras to Fox Park and Washington University.

It also brings another locally owned food-and-beverage operation to Washington Avenue as property owners and businesses continue efforts to rebuild commercial activity along one of downtown St. Louis’ best-known corridors.

For the Clapp brothers, the decision means more than opening another café.

“We took the challenge, and we want to be part of that neighborhood and do our part to make it better,” Patrick Clapp told Sauce Magazine when discussing the Washington Avenue expansion earlier this year.

Coffeestamp Started With a Connection to Honduras

Coffeestamp’s story begins well before the opening of its first St. Louis café.

Patrick and Spencer Clapp grew up near La Tigra National Park in Tegucigalpa, Honduras, where coffee was a familiar part of everyday life.

According to Coffeestamp’s own account, the brothers grew up drinking coffee made from hand-picked beans from a neighboring farm in Marcala.

The brothers moved to the United States in 2012. Their experience with coffee in Honduras ultimately helped inspire the business they would create in St. Louis.

After arriving in 2016, Patrick worked as a carpenter, including construction work in St. Louis.

The brothers also maintained connections with Honduras. Childhood friends Miguel and Hernan Giron became involved in coffee production at Finca La Alondra near Tegucigalpa, providing the Clapps with a direct connection to producers in their home country.

That relationship helped inspire what eventually became Coffeestamp.

The brothers spent years studying specialty coffee, roasting, and the business side of the industry before launching Coffeestamp as a micro-roastery in 2018.

They initially sold coffee through farmers’ markets and online rather than starting with an expensive retail café.

That gradual approach let Coffeestamp build its customer base before making the jump to a permanent storefront.

Fox Park Became Coffeestamp’s First Home

Coffeestamp eventually established its flagship café and roasting operation at 2511 S. Jefferson Ave. in Fox Park.

The building was more than a century old and had previously been used for automotive work.

Patrick and Spencer’s construction experience became central to the project. The brothers performed much of the renovation work themselves as they converted the property into a coffee shop and roasting facility.

In the process, they preserved some of the building’s industrial history.

They restored and repurposed an old conveyor system once used to move tires between floors to transport green coffee beans to the roasting operation upstairs.

The result was a café that reflected both Coffeestamp’s emerging identity and the history of the building it occupied.

Opening the brick-and-mortar café in 2020 presented another challenge: it happened during the COVID-19 pandemic.

Despite those circumstances, Coffeestamp built a following for specialty coffee, house-made food, and an approach shaped by the brothers’ Honduran upbringing.

Coffeestamp Reports Significant Sales Growth

The company’s growth can also be measured financially, although publicly available figures come from Coffeestamp itself rather than audited financial statements.

In a 2024 case study published by payment technology company Square, Patrick Clapp said Coffeestamp generated less than $30,000 in sales during its first year.

After opening the permanent café, he said sales rose to nearly $200,000, then surpassed $400,000, and eventually reached about $600,000 annually.

The business provided those figures as part of a Square promotional case study and they should be understood in that context, but they illustrate the scale of Coffeestamp’s growth from its early market-based operation.

The company has also invested in additional roasting capacity. The Business Journal reported that Coffeestamp upgraded its roasting operation about two years ago.

That investment is significant as the company moves beyond operating a single neighborhood café.

Washington University Became Location No. 2

Coffeestamp opened its second location at Hillman Hall at Washington University in St. Louis in 2022.

The university held a grand-opening celebration that September.

The expansion resulted partly from Washington University’s supplier-diversity efforts and introduced Coffeestamp to a very different customer base from the company’s Fox Park neighborhood café.

Washington University described the café as serving specialty coffee and made-from-scratch foods with a menu honoring the brothers’ Honduran background.

Patrick Clapp credited customers who supported the business throughout its development, from its early Soulard Farmers Market operation to Fox Park and ultimately Washington University.

The WashU location demonstrated that Coffeestamp could operate outside its original neighborhood environment.

Now the Washington Avenue project takes the business into another distinct market: downtown St. Louis.

Washington Avenue Location Adds Downtown Presence

The new café is at 1228 Washington Avenue, placing Coffeestamp along a corridor containing apartments, hotels, restaurants, entertainment venues, and businesses.

The Washington Avenue district currently identifies the Coffeestamp location on its business directory and lists it among businesses and projects along the corridor.

Other nearby development and commercial activity promoted by the district includes the Wash Ave Food Hall, The Moniker, Six Cord, Ozzy’s Market, 21c Museum Hotel St. Louis and other residential and commercial projects.

The district says more than 85 restaurants and bars are located within walking distance of Washington Avenue.

Coffeestamp adds something somewhat different to that mix.

Coffee shops can function as neighborhood businesses as much as destinations.

Downtown residents can become repeat morning customers. Office employees can stop before work or during the day. Convention visitors and hotel guests create another potential customer base, while tourists and people attending events downtown add additional traffic.

That mix could give Coffeestamp several customer groups rather than relying on a single source of business.

Developers Approached Coffeestamp About Downtown

Another noteworthy aspect of the expansion is how it originated.

According to Sauce Magazine, Patrick and Spencer Clapp had been considering another location when developers involved with Washington Avenue approached them about bringing Coffeestamp downtown.

The brothers ultimately accepted.

Their decision to sign a reported five-year lease gives the expansion more significance than a temporary pop-up or short-term downtown experiment.

It represents a multiyear commitment by an established locally owned food-and-beverage company to the Washington Avenue corridor.

That is notable at a time when downtown St. Louis continues working through well-documented challenges involving vacant commercial space, office occupancy, public safety, and the need to generate consistent street-level activity.

Restaurants, cafés and retailers alone cannot resolve those larger issues.

However, occupied storefronts and businesses that generate recurring foot traffic are components of an active residential and commercial district.

Coffeestamp’s investment therefore represents one piece of the larger effort to strengthen Washington Avenue.

Coffee Remains Connected to the Company’s Roots

Despite its expansion, coffee sourcing remains central to Coffeestamp’s identity.

The company says it sources beans from around the world while maintaining a particular connection to Honduras.

That connection includes the Clapp brothers’ relationship with childhood friends involved in coffee production there.

Industry publication Daily Coffee News previously reported that Miguel and Hernan Giron operate Finca La Alondra near Tegucigalpa. Miguel Giron has an agronomy background and has worked with different fermentation and coffee-processing methods.

Coffeestamp has served coffees connected to the farm alongside beans from other regions.

Patrick Clapp has said the objective is to represent Honduras without restricting the company to coffee from a single country.

Coffeestamp’s own current description similarly emphasizes carefully sourced beans and the relationship between growing, harvesting and roasting quality coffee.

Food Is Also Part of Coffeestamp’s Identity

Coffeestamp has developed into more than a traditional coffee counter.

Its offerings have included empanadas, pastries, sandwiches and other breakfast and café foods, alongside espresso drinks, brewed coffee and specialty beverages.

The company’s Honduran and broader Latin American influences are evident in parts of its menu.

Sauce reported that Coffeestamp has also been working on food specifically for Washington Avenue, including a breakfast sandwich intended for the downtown location.

That food component could become particularly important downtown, where Coffeestamp will be competing not only with other coffee businesses but also with restaurants and quick-service establishments serving downtown residents, workers and visitors.

The combination of specialty coffee and a more substantial food menu may help the café attract customers beyond the traditional morning coffee period.

A Locally Grown Company Takes Its Next Step

The Washington Avenue expansion is ultimately significant because of the path Coffeestamp took to get there.

Patrick and Spencer Clapp did not begin with multiple locations or a large outside expansion plan.

They started by roasting coffee.

They sold at markets.

They built a customer base.

They renovated an old building.

They opened their first café during a pandemic.

They expanded into Washington University.

They increased roasting capacity.

And now Coffeestamp is establishing a presence in downtown St. Louis under a multiyear lease.

That progression makes the Washington Avenue café more than another restaurant-opening announcement.

It reflects the continued growth of a St. Louis small business whose identity remains closely tied to the founders’ upbringing in Honduras and their decision to build the company in St. Louis.

Downtown Opening Timing Still Developing

Earlier reports projected a late-summer 2026 opening for the Washington Avenue café, while current Washington Avenue materials already list Coffeestamp at 1228 Washington Ave.

However, publicly available information reviewed by St. Louis Restaurant Review does not provide a sufficiently clear, direct confirmation from Coffeestamp of a formal grand-opening date.

For that reason, customers should verify current operating status and hours directly with Coffeestamp before making a special trip to the Washington Avenue location.

What is confirmed is the larger development: Coffeestamp has committed to downtown St. Louis, secured the Washington Avenue location, and signed a reported five-year lease for its third café.

For a company that began as a micro-roastery in 2018, the move represents another significant stage of growth.

It also gives Washington Avenue what downtown revitalization efforts continually need: a locally owned business willing to make a long-term investment in the neighborhood.

For Patrick and Spencer Clapp, it is another chapter in a journey that began with the coffee they grew up drinking in Honduras and has developed into a distinctly St. Louis restaurant and coffee story.

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