{"title":"Central American","description":"","products":[{"product_id":"costa-rica-la-magnolia","title":"Costa Rica La Magnolia","description":"\u003cp\u003eCosta Rica grows perhaps the finest coffees of Central America, and this one makes their reputation even stronger. La Magnolia is grown in the Tres Rios region at 4,000 to 6,000 feet above sea level. The cultivars are Caturra and Catuai, and beans are sorted out as a large size 16 screensize. The aroma has a nice floral smell. The acidity is not overbearing, and the aftertaste is clean and pleasant, making it easy to go back for another refill. The taste of the coffee has sweetness with floral undertones and tons of chocolate. It's a fairly normal, everyday sort of coffee, but very drinkable, enjoyable. \u003c\/p\u003e\n\u003cp\u003eWe roast it 45 seconds past the 1st cracks, and not into the 2nd cracks: there’s a surprising amount of body and smoothness for a coffee of this fairly light roast level.\u003c\/p\u003e\n\u003cp\u003eIt’s really an ideal morning cup of coffee, bound to set your day off in a good way.\u003c\/p\u003e\n\u003cp\u003eArrived in US in July 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630885044312,"sku":null,"price":4.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20211104_205109814.jpg?v=1738611915"},{"product_id":"costa-rica-el-conquistador","title":"Costa Rica El Conquistador","description":"\u003cp\u003eThis Costa Rica is grown in the Dota micro-region of Tarrazu, which is a particularly high altitude region within the reputable Tarrazu. The La Minita farm oversees the quality and processing of this bean, puts its seal of approval on it, and exports it to the US. It’s a smaller bean size than some (15 screen size) and showcases a cocoa flavor, and a fuller body. This is at least partly due to processing techniques. The estate does all of the processing on site which gives them more control -- as opposed to taking it to a community mill. Their longer drying and washing times gives it the body, the high altitude gives it complexity and keeps the acidity at bay. The attributes are all “just right” making it a well-balanced coffee, which simply means, it has SOME brightness, SOME body, and SOME complexity, none of which are overpowering. It is not a particularly complex or interesting coffee, but one which no one would dislike. It's a nice coffee for a gathering.\u003c\/p\u003e\n\u003cp\u003eWe've been carrying this coffee for eight years now, and it's getting to have quite a following with our customers. It has a slight nuttiness, lots of sweetness, somewhat creamy, clean aftertaste, overall balanced. Not quite as complex as a microlot, but a really nice coffee for the price. Most commercial \/ semi-commercial roasters I’m acquainted with sell Costa Rica on the darker side of roasts with at least a spotty oil on the beans. I am not a fan of roasting Costa Rica dark, but this one handles it better than most.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival: May 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630885077080,"sku":null,"price":7.55,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/655.jpg?v=1738611914"},{"product_id":"costa-rica-tarrazu-la-minita","title":"Costa Rica Tarrazu La Minita","description":"\u003cp\u003eReputed as one of the best coffees in the world, the farm boasts meticulously grown coffee, paying attention to every detail, and turning the profits into educating, caring for, and improving the lives of those living nearby. Only about 1,000 burlap bags a year are sold, and the beans branded as \"La Minita\" are only the top 18% of their total crop, after being sorted several times. It’s grown high enough that you can roast it as dark as you like, but that would be a shame. It’s best when roasted slowly; the beans are dense and require more heat than most. Just a snap or two into the second cracks you will find a low acidity, sweet grain, and refreshing juiciness. You can actually pull it out right after the 1st cracks without risk of sour or unpleasant acidity. My sweet spot is to give it about 45-60 seconds of slow heat past the ending of the 1st cracks, and that's where you find the subtle maple sweetness, slight sweet citrus, milk chocolate, slight floral notes, crisp clarity, and wonderful smoothness. It’s a coffee that you can brew and have sit there for an hour, and still not be bitter or astringent after it cooled down. The beans really are that perfect. If you’ve not heard or tried La Minita before, you really need to give it a try. The farm is officially Rainforest Alliance Certification. They did not have to make the slightest change to their farm to receive certification — they were already exceeding all of the guidelines for wildlife habitat, soil erosion, shade trees, conservationism, water use, etc. The amazing things the farm does for its workers and the community are limitless. Educations, social programs, medical assistance. The workers are PASSIONATE about the coffee, knowing they are growing some of the best coffee anywhere in the world.\u003c\/p\u003e\n\u003cp\u003eUS Arrival June 2025\u003cbr\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630885109848,"sku":null,"price":7.65,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/633.jpg?v=1738611913"},{"product_id":"guatemala-la-esperanza-pacamara","title":"Guatemala La Esperanza Pacamara","description":"\u003cp\u003eI was saving this one for Christmas, but we are moving the whole operation in a few weeks, and the less we have to move, the better. This is the extremely rare Pacamara varietal from Guatemala, and not just that, but it is from the legendary La Esperanza Estate which is located in my favorite region: Huehetenango. \u003c\/p\u003e \u003cp\u003eFirst: the varietal. Pacamara is a cross between the enormous \"elephant bean\" Maragogype and Pacas which is within the Bourbon family. Both varietals are low-yielding and harder to grow than modern hybrids, so Pacamara is a rarely grown bean. Pacamara's magic was discovered and released in the early 1990's after 30+ years of experiments by the El Salvadorian Institute of Coffee Research. The bean is so large that it is too big for sorting by coffee screens. Instead of being a 16\/17, or 17\/18, these would be screened as a 20\/21 if such a screen existed. \u003c\/p\u003e \u003cp\u003eThe farm: La Esperanza was the founder of the Huehuetenango region, back in 1958. At that time, there were no roads or paths into the mountains here, and the farmer walked the 120 mile trip several times in the first few years. Help arrived slowly, with a road, trucks, and additional farmers springing up under his leadership. Today, La Esperanza is operated by his grandchildren, and is often referenced as being THE finest coffee estate is the entire country. In addition to a small amount of Pacamara, the farm grows Bourbon and Caturra heirloom varietals using traditional organic farming practices. \u003c\/p\u003e \u003cp\u003eThis lot: So this is a July 2015 lot of the La Esperanza Pacamara. It is amazing coffee -- not in the sense that it will blow you way with wild flavors like a Kenya or Ethiopia might -- but in the sense that is so perfect. It is to Guatemalan coffee what La Minita is to Costa Rican coffee. It is smooth, sweet, aromatic, and oh-so-drinkable -- a coffee that no one would ever turn down -- but with subtle flavor notes that you don't really think about but stick with you long after the mug is empty. We are roasting this under the same profile as a Costa Rican (this is a washed coffee, and roasting it any lighter as if it were an Ethiopian is going to give you a sour, vegetal taste) This Full City roast (406 degree bean temp on our roaster) gives it the most complexity. It has a nice thick full body, smooth and creamy in the mouth. It has a floral spring day aroma. It has a toasted chocolate almond note, followed by a warming cinnamon aftertaste. If you take a couple degrees darker, or even all the way up to the verge of 2nd cracks, it is still a smooth drinkable enjoyable coffee in every way, but the complexities which are already subtle, almost disappear. It is such a hard, dense, large bean that you absolutely can roast it darker yet, well into the 2nd cracks, and it is still remarkably smooth, sweet, and clean tasting coffee -- but that's really a roast that makes more sense with an less expensive Colombian or Peruvian coffee than with this rare beast of a bean. \u003c\/p\u003e \u003cp\u003eThis is a coffee that will spoil you. You don't realize how good it really is, until it's gone and you go back to a coffee you used to enjoy. \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630885175384,"sku":null,"price":8.47,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_146ebf61-2ac8-4ea3-9f6b-6ca0b60c2491.jpg?v=1738611912"},{"product_id":"honduras-capucas","title":"Honduras Capucas","description":"\u003cp\u003eFrom the \u003ca href=\"http:\/\/www.mycapucascoffee.com\/capucas-coffee\/\"\u003eCapucas\u003c\/a\u003e co-op, a coffee grown as high as 1800 meters altitude, and certified organic, certified fair trade, certified rain forest alliance — and a reputation for quality since 1999!\u003c\/p\u003e \u003cp\u003e2500 members are in the co-op, and 90% of the assembly board are women. The co-op has spurred the local economy, started social activities, built houses, and puts an emphasis on environmentally friendly practices. Proceeds have also been used to continually upgrade their processing equipment, such that their coffee progressively tastes better and requires less labor.\u003c\/p\u003e \u003cp\u003eThis is an above-average Honduras. We have some expensive Honduras microlots coming later this year if price isn't an issue, but for the price point on this larger lot, you won't be disappointed. The milk chocolate, creamy, buttery, smoothness that Honduras is known for is all here. In very light roasts you’ll find a sweet lemon walnut, and right before the 2nd cracks is my personal favorite — just a normal, creamy-smooth traditional clean cup of coffee with hints of mango. You can take it into the 2nd cracks where it’s bold and rich but not charcoal (in thanks to the high altitude it’s grown at) Take it darker yet and it makes reasonably good French Roast, though I would suggest a Peru works better if you have one on hand. \u003c\/p\u003e \u003cp\u003eHonduras coffee is a great value. For people who are tired of experimenting with exotic, complex coffees, this one is for you. This is the 2015 crop, arrived in the US port in late April. Honduras does not keep as well as most coffees, and you don't want to hold on to this for more than 6 months. These greens will be great until at least November, but don't push it.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630885208152,"sku":null,"price":3.65,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_f8f95bb4-e7b5-4900-bba5-8ef6ade82bab.jpg?v=1738611911"},{"product_id":"el-salvador-las-mercedes","title":"El Salvador Las Mercedes","description":"\u003cp\u003eThis is a great coffee bean for beginners to roast because it tastes nice at pretty much any roast level and any roasting profile. My favorite roast on this one is right before the 2nd cracks. And then, let it cool a little bit because the coffee becomes sweeter and smoother as it changes temperature. At that point, it is a velvety-milk-chocolate with honey sweetness, vanilla, and subtle orange, low acid, clean aftertaste, really comforting mug of coffee. But if you take it as a light roast, say, 30 seconds out of the 1st cracks (less if using an air roaster), then you get more citrus, more acidity. It has more character than a Nicaragua --- less than a nice Costa Rican -- more body than a Costa Rican, less acidity than a Costa Rican -- you could flavor it at this level but wouldn't have to. It stands alone, it just doesn't wow anyone. Now on the other end of the spectrum, you can take it all the way 20 seconds into the 2nd cracks (hear a few snaps of the 2nd cracks and start counting). At that point you get a coffee that has a slightly bitter chocolate taste, mellow, sweet. Something like a dark Peru or dark Colombia but sweeter and not earthy like those would tend to be.\u003c\/p\u003e \u003cp\u003eIn short, we almost never carry a washed process El Salvador because it isn't different enough from a Honduras, Nicaragua, Costa Rica, Peru, or Guatemala to differentiate itself. However, this one has a great story behind it and actually did impress us in its taste -- going into it blindly I would have guessed it to be a high end Panama that would cost quite a bit more (don't have TOO high of expectations now -- these coffees are not expensive because they are complex like an African, but rather because they are sweet and smooth and altogether \"normal\" tasting in the best of ways)\u003c\/p\u003e \u003cp\u003eThe Las Mercedes Estate has been growing coffee since 1940, and the average age of the coffee trees are 27 years old and are of the highly regarded Bourbon varietal. The neighboring El Imposible national forest blends into the farm as a naturally high dense shade grown cover. It is almost inaccessible due to the intense topography and features a breathtaking view of the landscape of mountains and the Pacific Ocean. The workers have immense passion for their coffee, and the farm routinely grows awards for their beans. But even better than the coffee is the mission of the farm. It is Rainforest Alliance Certified and uses strict organic methods. They founded and sponsor sports teams and athletes in the country, they help fund the Los Ortiz medical clinic, they are taking steps to preserve the integrity of their heirloom varietals of coffee and keep them from mutating (in addition to Bourbon, they also grow the esteemed Pacamara and Pacas varietals), and of course they take steps to preserve and protect the national forest that borders their land. Usa Arrival August 2015\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630885240920,"sku":null,"price":4.89,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_f0f389ed-e218-4c2c-b894-4e8c2ab81b2c.jpg?v=1738611911"},{"product_id":"nicaragua-nuevo-segovia","title":"Nicaragua Nueva Segovia","description":"\u003cp\u003eSo the most common regions for growing coffee in Nicaragua are Matagalpa and Jinotega, and we usually have one or the other in stock, and they are fairly interchangable for all purposes. Nueva Segovia is a region in the northwest, bordering Honduras. Only 13% of coffee production comes from this region, but it is respected and sought out on the coffee market.\u003c\/p\u003e\n\u003cp\u003eIt is a fair trade organic certified co-op coffee, and also shade-grown certified. If you’re not familiar with Nicaraguan coffees, here’s the rundown: surprisingly low acidity for a Central American coffee, subtle undertones of creamy walnut, cranberry, brown sugar. Sweet and pleasant flavor, with a clean sweet aftertaste. Nicer than our everyday classic Nicaragua. \u003c\/p\u003e\n\u003cp\u003eIt’s a bean that will appeal to just about any coffee drinker because there’s no biting acidity, earthiness, or complex tastes that may turn off certain people. For a single origin brew, choose your personal preference of anywhere from a Full City (407 degrees?) up to a Full City+ (418 degrees?)\u003c\/p\u003e\n\u003cp\u003eBecause it’s a high-altitude washed process coffee, it’s an excellent choice for French Roast, and you can take it a good 50 seconds into rolling second cracks, to around 444 degrees.\u003c\/p\u003e\n\u003cp\u003eUSA arrival October 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630885273688,"sku":null,"price":6.39,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/1683664235642.jpg?v=1738611908"},{"product_id":"guatemala-la-gloria","title":"Guatemala La Gloria","description":"\u003cp\u003eI look forward to this coffee every year, and it remains one of my all time favorites. It just came into the states 10\/2012, and this year the La Minita guys let me know a couple weeks before it came in because they knew I’d want to reserve some. They fly to Guatemala and select coffees from Atitlan (for its cocoa taste), Acatenango (for its body), and Huehuetenango (for its sweetness and to balance out the other two). And you have a result that showcases Guatemalan coffee in all its glory — “Guatemala La Gloria” is a wonderful treat.\u003c\/p\u003e \u003cp\u003eI roast it 15 seconds into the 2nd cracks — this is where the cocoa flavor is most prominent and the coffees work together in harmony. There’s some earthiness which complements the cocoa flavor perfectly. The coffee is smooth, sweet, full of rich chocolate taste, and seems to be popular with everyone who tries it.\u003c\/p\u003e \u003cp\u003eThis is similar to Sumatra Gayo Linge, in that they both are chocolate-earthy-dark coffees. The Gayo has more pronounced chocolate and is more expensive. The Guatemala is best when not roasted as dark, and so doesn’t taste as dark. The Gayo tastes like hot chocolate and coffee mixed together, whereas the Guatemala tastes like baking cocoa powder stirred into the coffee. You can’t go wrong with either one, but the pricepoint on this one makes it hard to resist.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630885961816,"sku":null,"price":4.65,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_b05ad0c9-3882-478c-bd53-743dc707d914.jpg?v=1738611898"},{"product_id":"nicaragua-selva-negra-estate","title":"Nicaragua Selva Negra Estate","description":"\u003cp\u003eThis is a completely self-sufficient private coffee estate at the top of a mountain in the Matagalpa region. The workers are given schools, hospitals, social events, clean water, and decent wages. This one works anywhere from light to French. I like it not quite into the 2nd cracks, and either drink it as is or add flavoring to it. But you can take it to the second cracks and call it medium roast. Take it 60 seconds into the second cracks and call it French. You just can't go wrong with this one, it's a flexible coffee. It is one of the most expensive Nicaraguans on the market, partly because of their socially and environmentally conscious practices. They are Bird Friendly certified which is the strictest and hardest of all the certifications to achieve. I buy it straight from the farm 1,200 pounds at a time. If I bought it through a broker like most roasters do, the price would be a good $2 dollars more expensive per pound to cover all the freight and middlemen.\u003c\/p\u003e \u003cp\u003eThis is the 2014 crop. Coffee Review rated it a 91 in 8\/09 \u003ca href=\"http:\/\/www.coffeereview.com\/review.cfm?ID=1925\"\u003ehttp:\/\/www.coffeereview.com\/review.cfm?ID=1925\u003c\/a\u003e I would suggest 2014 was not one of their better years, and I would rate it 86 this year, but it's a nice mug of coffee nonetheless. \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630886256728,"sku":null,"price":4.39,"currency_code":"USD","in_stock":false}]},{"product_id":"nicaragua-selva-honey-process","title":"Nicaragua Selva Honey Process","description":"\u003cp\u003eSame Nicaragua Matagalpa Estate farm direct coffee, 2011 crop. A small portion of the crop was processed pulped natural (honey processed). The bag says, \"Premium\" on it in large letters, and I couldn't agree more.\u003c\/p\u003e \u003cp\u003eAfter a year of asking, I finally talked them into selling me one bag of it. And as far as I can find, I was lucky to get that much. I can't find where any other roaster or broker or green bean seller has gotten their hands on this bean before. No one else sells it either roasted nor unroasted. So...enjoy it while it lasts.\u003c\/p\u003e \u003cp\u003eA few years ago Boot Coffee put out a very nice guide on how to roast honey processed coffee. The process makes it react as though it is a soft bean, so don't overheat it up front or you'll scorch it. You can view their recommendation roasting curve \u003ca href=\"http:\/\/www.loslajonesestate.com\/eng\/wp-content\/downloads\/roasting\/roast-profile-honey.pdf\"\u003ehere\u003c\/a\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630886289496,"sku":null,"price":4.5,"currency_code":"USD","in_stock":false}]},{"product_id":"nicaragua-don-paco-estate","title":"Nicaragua Don Paco Estate","description":"\u003cp\u003eDon Paco went to Nicaragua in 1967 with the goal of growing the best coffee in the country and using it to better the lives of the people living there. The Don Paco Coffee is a 5,000 foot altitude coffee growing deep in the beautiful Matagalpa region, carefully sorted and processed.\u003c\/p\u003e \u003cp\u003e If you’re not familiar with fine Nicaraguan coffee, here’s the rundown: it's normal coffee, or what you might call \"mild\" because there's nothing jumping out at you. It has surprisingly low acidity for a Central American coffee, subtle undertones of creamy walnut, sweet and pleasant flavor, with a faint milk chocolate aftertaste. Its simplicity allows it to be a very approachable coffee, and in roasting it, it is a rather forgiving coffee, lending itself to a variety of roast profiles and levels with good results.\u003c\/p\u003e \u003cp\u003eThis makes it a fantastic choice for adding flavoring to. Roast the bean just to the end of the 1st cracks, around 400 degrees, and add the flavoring of your choice.\u003c\/p\u003e \u003cp\u003eFor a single origin brew, choose your personal preference of anywhere from a Full City 407 degrees up to a Full City+ 418\u003c\/p\u003e \u003cp\u003eBecause it’s a high-altitude washed process coffee, it’s an excellent choice for French Roast, and you can take it a good 50 seconds into rolling second cracks, to around 444 degrees.\u003c\/p\u003e \u003cp\u003eComparing Don Paco to Selva Negra: Don Paco is certified Fair Trade Organic, while Selva Negra chooses not to pay for those certifications. However, Selva Negra is Rain Forest Alliance and Bird Friendly certified. They are both from the Matagalpa region, and they are both high altitude coffees and carefully processed. Don Paco is imported through a brokerage, and Selva Negra is farm-direct. Taste-wise they are extremely similar.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630886879320,"sku":null,"price":3.9,"currency_code":"USD","in_stock":false}]},{"product_id":"costa-rica-rio-negro","title":"Costa Rica Rio Negro","description":"\u003cp\u003eRio Negro is an estate in the Coto Brus region which is in the very southernmost part of the country, bordering Panama, and sitting at approximately 4000 feet above sea level. This is an early arrival of 2016 Costa Rica -- not necessarily the best we'll have this year, but certainly better than anything left from 2015. This farm was named after the Rio Negro river running through it. It is set up to La Minita standards as far as growing, picking, and testing. Indeed, the quality is not disappointing. Medical and Dental clinic on site take care of the farm workers medical needs. The workers earn a fair income, and the farm practices sustainable and organic farming, and it is Rain Forest Alliance certified. This coffee has an alluring floral fragrance to it in light roasts, like a honeysuckle and rose petal. It also has light citrus undertones, and very slight acidity. It's just a delicate sophisticated coffee, much like what you would find coming from Panama, but available at a much lower price.\u003c\/p\u003e\n\u003cp\u003eMost commercial \/ semi-commercial roasters I’m acquainted with sell Costa Rica on the darker side of roasts, with at least a spotty oil on the beans. I feel that Costa Rica rarely makes a good choice for dark roast, as the body becomes too thin as you go into the 2nd cracks. This coffee is really good at Full City roast, say 408 degrees bean temperature --about 60 seconds out of the 2nd cracks beginning. At that level it showcases its floral and sweet orange undertones -- really enjoyable. I wouldn't take this bean darker than that unless you want to pull espresso shots with it, at which point you could take it 10+ seconds into 2nd cracks.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630887338072,"sku":null,"price":4.58,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_fe5cce0c-1514-4540-8503-450cab9628a5.jpg?v=1738611875"},{"product_id":"panama-camiseta-estate","title":"Panama Camiseta Estate","description":"\u003cp\u003eThe Baru Volcano is the highest mountain in Panama and has a surreal beauty. Orchids naturally grow in the wild, rainbows are always present, everything is a lush green, and it has a jungle-like feel to it. Birdwatchers, hikers, anthropologists, photographers, etc all enjoy the beauty of Baru Volcan.\u003c\/p\u003e\n\u003cp\u003eOf course the coffee grown on the mountain is fantastic as well. Think of it as a Costa Rica, it has that balanced acidity, citrus undertone, and pleasant coffee taste. But it has an extra layer of complexity. Red apple, raisin, apricot, brown sugar, and flashes of other flavors appear and disappear as the coffee changes temperature while you're sipping at your mug.\u003c\/p\u003e\n\u003cp\u003eKeep it out of the 2nd cracks. Even as you approach 2nd cracks, the bean has lost a lot of what makes it special. You really only want to take it about 25 seconds past the 1st cracks. On the lighter side of that range you get a tart coffee (but not grassy) where the apple and apricot flavors are pronounced and the acidity is on the higher end. Take it to the dark side of that range and you have more of the brown sugar, dried fruit flavors with a muted acidity. Right in the middle of it is our favorite -- it has a butter pecan\/toffee sweetness covering a tart apple with medium zippy acidity. Very pleasant aftertaste, and overall, it tastes like normal coffee -- this isn't a natural processed fruit bomb or a bright citrus Kenya. This is just a really high end complex Central American coffee. If you like microlot El Salvador and Costa Rican washed process coffees, you'll really dig this one -- and you'll want to roast it pretty much under the same roasting curve and end points that you use for those beans.\u003c\/p\u003e\n\u003cp\u003eUS Arrival December 2022\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630887501912,"sku":null,"price":7.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/1670444191678.jpg?v=1738611872"},{"product_id":"honduras-clave-de-sol-honey","title":"Honduras Finca Las Flores Honey","description":"\u003cp\u003eA microlot is generally defined as the highest quality beans of a harvest sorted out and sold separately. These beans then receive special honey-processing to bring out their full potential. So this small microlot won an award of recognition from the COMSA co-op, and they decided to allow the beans to be sold separately and traced back to the  \"Finca Las Flores\" farm. It is rare to get a honey processed coffee out of Honduras, which usually exports washed process beans. He produced 10 bags of this coffee. It is certified fair trade and organic and packed in a GrainPro bag at origin to preserve absolute freshness.\u003c\/p\u003e\n\u003cp\u003eIt has more body than an African coffee, but otherwise, a lot of similarities exist. It is nicely sweet and smooth -- a \"soft\" coffee that you can mindlessly sip at all day. The undertone has a bit of peanut butter notes and a slight citrus twang --  but it's not intense, it's a subtle undertone. The overall coffee is mellow.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAs espresso, it is creamy and fruity and ever so slightly tart, like a dash of cranberry and nuts. A lot of crema. You can drink a ton of these. You can blend it with something really intense like a Kenya or natural Ethiopia to make a fruity shot that isn't so sour and bright. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBy definition, a honey coffee has had the sugars of the coffee fruit imbued into the pit during the processing, so it is a delicate bean that is susceptible to scorching. Home roasting units won't have a problem, but if you have a large drum roaster, don't preheat it above 350 degrees. Charging your drum too hot before dropping the beans into it will scorch them and ruin your batch. Once the roast is underway, nudge the heat up gently, evenly, get it through the 1st cracks, maybe wait 30-40 more seconds, let it out. If in doubt, err on the side of being too light. For coffee, we have an end temperature of our bean surface of 405 degrees farenheit which is a few degrees darker than we would roast a natural Ethiopian, but not anywhere close to 2nd cracks. As you get darker, its still nice, but it loses its undertones. As you get into the 2nd cracks the sugars burn and it loses its appeal altogether. Try to keep the roast at 15 minutes or less. We also turn the exhaust fan down towards the end which lets the smoke mingle with the beans and speeds up the roast without adding more flame.\u003c\/p\u003e\n\u003cp\u003eUS Arrival Sep 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630887534680,"sku":null,"price":6.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20230713_171319991.jpg?v=1738611871"},{"product_id":"costa-rica-tarrazu-la-pastora","title":"Costa Rica Tarrazu La Pastora","description":"\u003cp\u003eA very highly rated Costa Rican, and one of the best known mills and with strict quality standards. It’s a very dense hard bean grown at 4000-5000 feet altitude, and requires more heat than most Costa Ricans. It's part of an organization called EarthWatch which heavily researches sustainable agricultural practices.\u003c\/p\u003e\n\u003cp\u003eWe are roasting it pretty light. About 45 seconds past the end of the 1st cracks. It's a fine line of ending the roast too soon and getting a little bit of vegetal\/grassy flavor, or ending it too late and missing out on the subtle complexities. But just take notes as you're roasting and you can probably nail it by your second attempt. \u003c\/p\u003e\n\u003cp\u003eThis is one of the first 2022 Costa Rica arrivals, even though its really late getting here. I'm tasting a comforting red fruit (pomegranate? cherry?) with citrus and floral, and clean finish.  It's not like what I think of as a Costa Rica from this region, but it is altogether enjoyable and super easy to drink a large mug of this. I know we have some customers who have success roasting this coffee darkly, but I do feel like there are better choices for dark roasts. \u003c\/p\u003e\n\u003cp\u003eUS Arrival May 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630887632984,"sku":null,"price":5.74,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/costaricacoffeeburlapbaglapastora.jpg?v=1738611869"},{"product_id":"guatemala-antigua-peaberry","title":"Guatemala Antigua Peaberry","description":"\u003cp\u003eThis coffee is branded as La Flor del Cafe and is a brand sold by La Minita. They send their quality control team from Costa Rica up to Guatemala to oversee the sorting and processing of the best lots of Antigua coffee that they can find from small farms. Then they brand it La Flor del Cafe and sell it alongside their Costa Rica coffees. Usually they buy the flatbeans, but this year they had a few bags of peaberry, and I thought that was fun.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe coffee is a classic Antigua. I roast it not quite to the 2nd cracks and it has notes of flowers, milk chocolate, and lemon. The bright acidity and citrus usually associated with this region does not disappoint. The coffee is incredibly aromatic and has several layers of complexity in the taste. If you do take it just barely to the 2nd cracks, you can enjoy smoky chocolate notes and butterscotch or rum. In the lighter roasts, there is not any bitterness, but as you progressively roast it darker, you will start to find a little bitterness in the aftertaste, more like a baker's cocoa instead of milk chocolate. It's a classic Antigua but in a nicely sorted peaberry option.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUSA arrival: Sept 2021\u003cbr\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630887665752,"sku":null,"price":4.65,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20211002_194053102.jpg?v=1738611868"},{"product_id":"costa-rica-naranjo-honey-process","title":"Costa Rica Naranjo Honey Process","description":"\u003cp\u003eThis one is a great story. This crop is all from one farmer's field, up in the highlands of Naranjo. He \"honey processed\" this lot of coffee by hand which means the \"honey\" (the fruit pulp) was left on the coffeebean in order to give it an extra dimension of flavor and sweetness. Only 9 bags were produced like this, and we bought 2 of them. There were a handful of similar options for sale, but we had to choose one based on limited information because all the little lots were going to sell out long before they made it into the port. After the lots arrived in the US, the coffee trader called me up and said, \"nothing to worry about, yours is the best one that came in, when I tasted it I said, \"I'm glad Matt is getting this one.\" So there you go. We got lucky.\u003c\/p\u003e \u003cp\u003eIt is uncommon to get a honey processed coffee out of Costa Rica, which usually only exports washed process beans. This crop was harvested in February 2014 and received in the USA in May 2014.\u003c\/p\u003e \u003cp\u003eIt has really heavy body for a honey processed coffee, which is nice. The undertones of plum and cherry are not overpowering, but just right. You have to think about it a little bit, but it's definitely there. The real selling point is that it is a light roast coffee without sour or overly bright tones. The overall smoothness and sweetness in the coffee is enjoyable. It's what I would describe as being a \"soft\" coffee. \u003c\/p\u003e \u003cp\u003eBy definition, a honey coffee has had the sugars of the coffee fruit imbued into the pit during the processing, so it is a delicate bean that is susceptible to scorching. Home roasting units won't have a problem, but if you have a large drum roaster, don't preheat it above 350 degrees, and go lower if you can. Then nudge the heat up gently, evenly, get it through the 1st cracks, maybe wait 30 seconds more, let it out. If in doubt, err on the side of being too light. Keep the roast under 15 minutes. If the bean temp gets over 400 degrees you start burning the sugars. \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630887698520,"sku":null,"price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_6d92b0ac-0dab-4f3b-9f0c-65e496d70bcf.jpg?v=1738611867"},{"product_id":"el-salvador-las-ranas-honey","title":"El Salvador Honey Las Ranas","description":"\u003cp\u003eThis one sold out fast last year, and the long awaited 2021 crop is finally here. This El Salvador is a honey processed (pulped natural) microlot on the Cerro Las Ranas estate which was planted on fresh volcanic lava in 2005. The estate name means \"Hill of Frogs\" because there is a lagoon with thousands of frogs that live in the middle of the coffee plantation. There is even a frog on the burlap bag. They have Rainforest Alliance Certification and are committed to being a good steward of the land and animals around them. It is also packed in Grain-Pro bags to preserve its freshness.\u003c\/p\u003e\n\u003cp\u003eIt has more body than an African coffee, but otherwise, a lot of similarities exist. It is creamy with fruity and sweet qualities to it, namely strawberry and cherry. The fruit is much less prominent than in a natural-processed coffee, but just adds a sweetness in the background. A coffee like this appeals to pretty much everyone in the world, because if they want \"normal coffee\" it's not so weird that they find it unusual. However, if you like interesting coffees, there is enough here, that you can sip at it with great satisfaction and keep going back for a refill. It's been six years since we stocked it, but it used to be one of our most requested and popular coffees. El Salvador was hit very hard by the coffee rust fungus, and the quality of all of the coffee, including this one, has been below average; but they are finally making a comeback and we are seeing some nice El Salvador high quality beans again.\u003c\/p\u003e\n\u003cp\u003eHoney coffees beans are delicate and susceptible to scorching. Home roasting units won't have a problem, but if you have a large drum roaster, don't preheat it above 350 degrees. Then nudge the heat up gently, evenly, get it through the 1st cracks, maybe wait 30 seconds, let it out. If in doubt, err on the side of being too light. As you get darker, its still nice, but it loses its undertones. As you get into the 2nd cracks the sugars burn and it loses its appeal altogether. Try to keep the roast at 15 minutes or less.\u003c\/p\u003e\n\u003cp\u003eUS Arrival June 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630888058968,"sku":null,"price":5.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20190927_132813_1.jpg?v=1738611862"},{"product_id":"nicaragua-rio-coco","title":"Nicaragua Rio Coco","description":"\u003cp\u003eNicaraguan coffee has more body than most Central Americans, and less acidity. It is smooth, pleasant, a little bit citrus in lighter roasts, but with a clean aftertaste. A little bit nutty\/cocoa in medium roasts. Gets a little bit thinner in dark roasts, but it's not bad by any means. It won't wow anybody, but it doesn't have defects in the taste.\u003c\/p\u003e\n\u003cp\u003eRio Coco is a remote land in Jinotega on the central-east border. The Agribusiness Cooperative is trying to build it up, give the residents there a better livelihood. There is no other means of outside income\/jobs other than growing coffee. The coffee does have organic and fair trade certification. There are only 4 telephone lines in the whole region. The literacy rate is hovering around 50%.\u003c\/p\u003e\n\u003cp\u003eThe lack of complexity and acidity makes it a fantastic choice for adding flavoring to. Roast the bean just to the end of the 1st cracks, around 400 degrees, and add the flavoring of your choice. Nicaragua is a coffee that I use as a base for flavorings, because there aren't many undertones competing with the flavoring, and there isn't an earthy aftertaste or much acidity to detract from the flavor I'm creating on top of it.\u003c\/p\u003e\n\u003cp\u003eIt’s also a bean that will appeal to just about any coffee drinker because there’s no biting acidity, earthiness, or weird tastes that may turn off certain people. For a single origin brew, choose your personal preference of anywhere from a Full City up to a Full City+  It's certainly a step up from the average Colombia, although not as nice as say, a Costa Rica.\u003c\/p\u003e\n\u003cp\u003eBecause it’s a high-altitude washed process coffee, it’s an excellent choice for French Roast, and you can take it a good 50 seconds into rolling second cracks, to around 444 degrees.\u003c\/p\u003e\n\u003cp\u003eUSA arrival July 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630888288344,"sku":null,"price":5.32,"currency_code":"USD","in_stock":false}]},{"product_id":"decaf-costa-rica-water-process","title":"Decaf Costa Rica (Water Process)","description":"\u003cp\u003eMountain Water Process Costa Rica is from the COOPEAGRI co-op in Western Costa Rica, a Fair Trade Organic co-op of about 8000 members who grow coffee on individually owned plots of land. As far as decafs go, this is an economical, crowd-pleasing choice. It’s sweet and flavorful and can pass for a non-decaf coffee. Costa Rica is one of our best selling green coffees, so it only makes sense to offer a nice decaf version of this popular origin.\u003c\/p\u003e \u003cp\u003eA nice clean sweet Central American coffee full of flavor, and a great choice for those who would like a sweet, full-flavored decaf. I roast it light, about 45 seconds past the end of the first cracks, but you can certainly take it darker. It’s a flexible bean.\u003c\/p\u003e \u003cp\u003eThis temporarily replaces the Decaf Honduras coffee that we've been selling. The Costa Rica tastes sweeter (orange?) and more floral (jasmine?), and it was time to change things up. You can still flavor it or blend it or use it in espresso or all the other things you were doing with Decaf Honduras, but give this one a try, I think you'll be pleasantly surprised. \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630888747096,"sku":null,"price":4.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_d07bc629-ad8a-480d-b892-faab02584109.jpg?v=1738611851"},{"product_id":"guatemala-antigua-la-pastoria","title":"Guatemala Antigua La Flor del Cafe","description":"\u003cp\u003eFrom Finca La Flor del Cafe (Coffee Flowers Estate) in the Antigua region, one of the most famous regions in Guatemala, but also in the world. The coffee commands such demand and price premium, that a certification process was set up for \"Genuine Antigua\" to stop coffee from fraudulently being labeled as Antigua when it wasn't grown there. \u003c\/p\u003e\n\u003cp\u003eThis one has the classic milk chocolate, floral, citrus, bright attributes of a high quality Antigua. I roast it very different than a Huehuetenango region coffee. A good Antigua should be roasted light to medium. I would recommend that you NOT take it into the second cracks. Antigua is perhaps the most famous coffee growing region in the country and has a great reputation all over the world for its coffee. Antigua is near the center of the country, just outside the capital of Guatemala City.\u003c\/p\u003e\n\u003cp\u003eI aim for a middle ground right between the first and second cracks, but a little closer to 2nds than 1sts. So on my drum roaster, I'm taking it about 60 seconds past the end of the 1st cracks - a few degrees darker than a Costa Rica Washed coffee, but very similar to that. I'm also roasting it like a Kenya, meaning that I hurry through the middle part of the roast in order to give it extra acidity.\u003c\/p\u003e\n\u003cp\u003eMilk chocolate creamy, floral, lemongrass, jasmine, walnut, clean. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival August 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630889861208,"sku":null,"price":7.35,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20230811_014301414.jpg?v=1738611848"},{"product_id":"guatemala-acatenango","title":"Guatemala Acatenango","description":"\u003cp\u003eAlthough the growing region of Huehuetenango is a big thing in the coffee market right now, other regions of highland Guatemala definitely are up to the challenge. Acatenango (aw-kaw-tin-ang-o) is a volcano that also gives its name to a municipality in the department of Chimaltenango, near Antigua; coffee grown in this area has a particularly strong reputation for cocoa notes. This one is RainForestAlliance certified farm-direct from Finca San Diego Buena Vista and is entirely the Bourbon varietal, which is arguably Guatemalas finest bean (aside from the very expensive Pacamara and Geisha varietals) \u003c\/p\u003e \u003cp\u003eI am especially fond of this at Full City+, taking it just 5-10 seconds into the second cracks for a smooth dark chocolate undertone, creamy almond, and a toasty bitter baker's cocoa bite at the end that is remarkably satisfying. Just at the 2nd cracks, there is none of the brightness, citrus, or floral tones that many Guatemalan coffees are noted for -- but rather it is smooth and chocolatey. Light to medium roasts are not my recommendation for this Guatemala, as it tastes a bit \"green\" until you near the 2nd cracks.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630889893976,"sku":null,"price":4.6,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_3b2bcba9-46c0-4e95-98ec-0a68eed637ff.jpg?v=1738611847"},{"product_id":"guatemala-huehuetenango-santa-rosa","title":"Guatemala Santa Rosa","description":"\u003cp\u003eGuatemala has many coffee producing regions that have gained a positive and well known reputation in the industry. This region known as the Santa Rosa valley is located in the South Central area of Guatemala.\u003cspan\u003e It is\u003c\/span\u003e\u003cspan id=\"ctl00_ContentPlaceHolder1_lblDesc\"\u003e ideal for coffee cultivation due to rich soil from surrounding volcanoes. The climate allows the coffee to mature slowly, which is said to concentrate the coffee beans flavors. The coffee grown in the Santa Rosa region often boasts a balanced cup with chocolate notes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis lot was processed at the Sabanetas Estate mill, but the coffee was grown by surrounding villagers and brought in to the mill. \u003c\/span\u003eWhen I roast it 10 seconds past the first snap of the 2nd cracks, I get a really smooth, sweet, cherry, chocolate flavor, and it is very pleasant to drink. There's a little bit of a tangy fruit note that I'm not usually expecting from Guatemala, but it's really good coffee.  Nice body, nice aroma, nice aftertaste, good chocolate notes. I wouldn't roast it much darker than this as it starts to turn bitter, but you can get away with roasting it a few degrees lighter and pulling out more flavors that start to taste fruity and less chocolatey (cherry, citrus). \u003c\/p\u003e\n\u003cp\u003eUS Arrival April 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630889992280,"sku":null,"price":6.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20210722_004604167.jpg?v=1738611846"},{"product_id":"costa-rica-tarrazu-ojo-de-agua","title":"Costa Rica Tarrazu Ojo de Agua","description":"\u003cp\u003eCafe Imports drove around Costa Rica and found communities where farmers were growing some of the best coffee in the country, but then taking it to the mill and dumping it in with all the other beans. So they started a program called Community Coffees where they pay the farmers directly, keep all the individual small lots separated, and on top of all that, donate or build something that the community needs (and while this sounds charitable, and is, it is also a business investment because they want to make sure these farmers are enabled and in good health to continue growing the world's best coffee.\u003c\/p\u003e \u003cp\u003eThis is the third year of the program, and it has done things like built roads, roofs, water wells, and schools in these communities. This community is within Tarrazu and is called Ojo de Agua. There were several coffees to choose from, but this one in particular tasted \"magical\" to us when we sampled it, and we kept coming back to it, so this is the one we went with. \u003c\/p\u003e \u003cp\u003eThis is best at City Roast. If you're getting any sour in it, take it a degree or 2 darker. If you're getting a flat taste, take it a degree or two lighter. There is a pretty narrow window where it shines, but when you find it, it is a beautiful coffee. It has a hint of cherry, a hint of raisin. There is some mild floral notes, sweetness, a pleasant acidity that is in no way distracting but makes the coffee come alive. Costa Ricans taste like \"normal coffee\" except that the good ones taste like \"REALLY GOOD normal coffee\" It's a coffee I look forward to sampling as often as possible. Arrived June 2014.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630890025048,"sku":null,"price":5.05,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_ab78c277-3836-4317-b76f-d0c0f7414ea2.jpg?v=1738611846"},{"product_id":"mexican-estate-honey-process","title":"Mexico Chiapas Honey Process","description":"\u003cp\u003eReally rare find! This strictly high grown lot of Rain Forest Alliance beans from Chiapas have been carefully honey processed, which tones down the brightness and creates a softer, nutty, sweet, mug of coffee or a creamy neutral shot of espresso. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMexican coffee is not a favorite around here. The really nice ones, sure, they're great, but they come at a hefty price. The inexpensive ones -- ugh, too bright, too harsh, too nutty. Just can't stand behind it. So we don't give them much attention. But a honey processed Mexican! That is worth considering,  and you don't see that too often. Now being honey-processed, you will want to be careful not to scorch it. The bean is pretty fragile, and a dark roast will burn the sugars and make an unpleasant coffee. However, with that said, I do find that the sweet spot on this one is about 5 degrees darker than other Honey Processed Central American beans, and this bean does seem to be somewhat hardier and dense than most Honey Processed beans. Very easy to drink. A nutty taste, an overall sweetness. If you like Mexican coffee, don't miss this one.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: May 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630890123352,"sku":null,"price":5.35,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20240519_173350377.jpg?v=1740675801"},{"product_id":"honduras-la-gloria-microlot","title":"Honduras El Jardin Pacamara Washed","description":"\u003cp\u003eThe milk chocolatey, creamy, buttery, smoothness that Honduras is known for is all here, but this is a microlot from El Jardin and consists just of the very large pacamara varietal coffee beans.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0); font-weight: 400; font-style: normal; font-kerning: none;\" class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eEl Jardin is part of collective of 40 farms that help each other out in La Paz. The tight knit community of family and friends also grow avacados and oranges. This pacamara bean\u003c\/span\u003e is one of the largest known coffee bean varietals and has a great reputation for flavor. In very light roasts you’ll find a sweet lemon walnut, but my personal favorite is heading towards 413-415 degrees at the verge of 2nd cracks — this is where you find a sweeter than normal Honduras with that creamy-smooth traditional clean taste, a savory rosemary note, juicy red apple, and an end note of cocoa. The pacamara washed coffee out of El Jardin continues to be one of my favorite washed process Honduras year after year.\u003c\/p\u003e\n\u003cp\u003eGreen Honduras beans have a reputation to not keep in long term storage as well as most coffees. Potentially this lot will hold up longer because it was processed with such care and attention, packed in a grainpro bag, and were high quality beans to start with, but the typical rule of thumb is to roast Honduras coffee within 6 months, so these greens will be great until at least December.\u003c\/p\u003e\n\u003cp\u003eUS arrival June 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630890254424,"sku":null,"price":8.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/IMG20250901133759.jpg?v=1756748339"},{"product_id":"guatemala-honey","title":"Guatemala Atitlan Honey","description":"\u003cp\u003eThe coffee farm looks out on the shimmering beautiful Lake Atitlan from the surrounding mountains and is one of the most respected areas in Guatemala for growing coffee. \u003c\/p\u003e\n\u003cp\u003eThey process a very small amount of Honey Processed (Pulped-Natural) coffee each year, and it's very hard to obtain. Honey processed coffee out of Guatemala is not something you're likely to find very often anyway, but this one makes me wish it was a more common practice. This particular is lot is a blend of two varietals, Villa Sarchi and Bourbon coffee, grown at around 4500 feet altitude.\u003c\/p\u003e\n\u003cp\u003eYou want to roast this bean light, like you would most honey coffees. They need a lot of air flow and gradual heat and and temperature not too far out of the first cracks. The coffee has a silky soft mouthfeel and the taste of milk chocolate and brown sugar make it delicious. There's not really any fruit flavors here, and not really any acidity. It's a gentle, sweet, chocolatey mug of coffee that is very drinkable.  lf you want to make espresso out of it, it's worth going at least a few degrees darker. We've grown attached to it as espresso and are drinking it that way here at the shop and putting it in our espresso blends.\u003c\/p\u003e\n\u003cp\u003eUS arrival October 2020\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630890352728,"sku":null,"price":5.61,"currency_code":"USD","in_stock":false}]},{"product_id":"el-salvador-los-pirineos-honey","title":"El Salvador Los Pirineos Honey","description":"\u003cp\u003eThis El Salvador is a black honey processed (puled natural) coffee on the Los Pirineos estate. It is the \u003cspan class=\"BxUVEf ILfuVd\" lang=\"en\"\u003e\u003cspan class=\"hgKElc\"\u003eBourbon Elite\u003c\/span\u003e\u003c\/span\u003e varietal which is an old heirloom El Salvador varietal which has now become very rare, even in El Salvador. The farm is at the top of the \u003cspan\u003e\u003cem\u003eT\u003c\/em\u003eecapa Volcano. In addition to actively growing around 20 different varietals of coffee, Los Pirineos also keeps its own coffee variety garden and nursery containing approximately 70 different varieties of coffees.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBeing a black honey coffee, it is sweet with a creaminess and has mild fruity undertones. Caramel, black cherry, grape, earl grey, citrus. The fruit is less prominent than in a natural-processed coffee, but it is apparent and the coffee is fantastic. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBy definition, a honey coffee has had the sugars of the coffee fruit imbued into the pit during the processing, so it is a delicate bean that is susceptible to scorching. Home roasting units won't have a problem, and it does well in air roasters, but if you have a large drum roaster, don't preheat it above 350 degrees. Then nudge the heat up gently, evenly, get it through the 1st cracks, maybe wait 30 seconds, let it out. If in doubt, err on the side of being too light. As you get darker, its still nice, but it loses its undertones, however, honey coffees do add a lot of sweetness and crema to espresso blends at this roast level. As you get into the 2nd cracks the sugars burn and it loses its appeal altogether. Try to keep the roast at 15 minutes or less.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: September 2024\u003cbr\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630890713176,"sku":null,"price":8.9,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20240918_220143059.jpg?v=1740675767"},{"product_id":"decaf-guatemala-water-process","title":"Decaf SWP Guatemala","description":"\u003cp\u003eFor those of you who are concerned about the use of chemicals in the decaf process, Swiss Water Process Guatemala is worth your consideration. Although all decaf beans are dark looking and hard to roast, Swiss Water beans are lighter than Mountain Water, and so a little easier to have a visual aid while roasting. Chocolate undertones are the real selling point on this one, but in lighter roasts you can coax out peach and slight fruity notes. It is from the Primavera farm in Huehuetenango -- a farm that takes a scientific approach to long term sustainability and organic practices.\u003c\/p\u003e\n\u003cp\u003eAlthough I appreciate that you can roast this one on the light side of medium, I've been roasting it on the dark side of medium, just barely into the second cracks. If you go darker than that, you start picking up more bitterness, although with a splash of cream that bitter-baker's chocolate taste can work well. It also lends itself very well to blending. It can make a really nice half-caf blend when you pair it with a sweet light roast or a dark Indonesian.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630890778712,"sku":null,"price":4.77,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/720.jpg?v=1738611831"},{"product_id":"costa-rica-aprocetu-honey","title":"Costa Rica Las Lajas Red Honey","description":"\u003cp\u003eThe San Cristobal farm is in the Central Valley region. They \"honey processed\" this lot of coffee by hand which means the \"honey\" (the fruit pulp) was left on the coffee bean in order to give it extra flavor and sweetness. It's a \"red honey\" which has more fruity notes than a Yellow or White honey. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe variety of coffee is SL-28 which is generally found in Kenya and is thought to have originated out of Yemen. \u003c\/p\u003e\n\u003cp\u003eThis coffee has a lot of body for a honey processed bean. The main flavor I'm getting from it is tart red apple, which gets my attention because that's not a flavor you come across too often in the coffee world. There's probably some caramel and grape in there as well.  Clean finish, very little acidity. The coffee overall is smooth and sweet.\u003c\/p\u003e\n\u003cp\u003eBy definition, a honey coffee contains more of the sugars of the coffee fruit, so it is a delicate bean that is susceptible to scorching. This particular one is tougher than I expected and not as finicky as some of the previous honey coffees we've stocked, but still, if you take it to a fast dark roast, you'll scorch it. Try to nudge the heat up gently, evenly, give it plenty of time to get through the 1st cracks, maybe wait 30 seconds more, let it out. City roast is a sweet spot for this bean, but you can go a little darker if its personal preference. If you have a way to control the exhaust fan on your roaster, try letting the smoke mingle with the beans more to give it another layer of flavor.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: August 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630890844248,"sku":null,"price":9.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20231012_215556996.jpg?v=1738611829"},{"product_id":"guatemala-huehuetenango-union","title":"Guatemala Huehuetenango Union Cantinil","description":"\u003cp\u003eThe farming region of Huehuetenango (pronounced way-way-tenango) has greatly improved quality over the past decade, slowly overtaking the more famous Antigua region in popularity and demand. The region borders the Mexican Chiapas mountain range, so it’s grown at higher elevations than any other region in Guatemala. Huehuetenango coffees tend to have chocolate and citrus undertones, and many of them suffer from a thinner body, but we always sample a lot of them until we find ones with creamy, thick body mouthfeel to go with the cocoa notes.\u003c\/p\u003e\n\u003cp\u003eI am especially fond of this one at Full City+, taking it 10 seconds into the second cracks for a smooth, low acidity coffee with milk chocolate, slight orange, and a sweet aftertaste reminiscient of almonds. Light to medium roasts are not usually my recommendation for a Guatemala Huehuetenango, but this one is surprisingly nice as a lighter roast. If you roast it light, you can expect a lot of brightness, and flavors of flowers and citrus and milk chocolate with medium acidity.\u003c\/p\u003e\n\u003cp\u003eUnion Cantinil is a municipality located in the Huehuetenango department of Guatemala. There are 76 organically certified small producers involved in this particular coffee.\u003c\/p\u003e\n\u003cp\u003eHuehuetenangos are SMOOTH, sweet, and quite satisfying. Year round, it is one of our best sellers.\u003c\/p\u003e\n\u003cp\u003eUSA Arrival June 2021\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630890877016,"sku":null,"price":5.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG-8750_1.jpg?v=1738611828"},{"product_id":"costa-rica-honey-aprocetu","title":"Costa Rica West Valley Honey Anaerobic","description":"\u003cp\u003eCerro San Luis Micromill is a family business run by two siblings and their spouses, who own and operate both farms and a small mill in the West Valley region. This lot is the Bourbon varietal which underwent red honey process and a very short anaerobic process (it doesn't taste anaerobic, but it may have added some fruit and acidity). \u003c\/p\u003e\n\u003cp\u003eThis coffee has no bitterness, some tangy fruity notes like papaya and white grape, a crisp juiciness, and a really sugary sweet finish with medium acidity.\u003c\/p\u003e\n\u003cp\u003eThe attention to detail with this coffee is fantastic and we are amazed at how drinkable it is!\u003c\/p\u003e\n\u003cp\u003eBy definition, a honey coffee contains more of the sugars of the coffee fruit, so it is a delicate bean that is susceptible to scorching. This particular one is tougher than I expected and not as finicky as some of the previous honey coffees we've stocked, but still, if you take it to a fast dark roast, you'll scorch it. Try to nudge the heat up gently, evenly, give it plenty of time to get through the 1st cracks, maybe wait 30 seconds more, let it out. City roast is a sweet spot for this bean, but you can go a little darker if its personal preference. If you have a way to control the exhaust fan on your roaster, try letting the smoke mingle with the beans more to give it another layer of flavor.\u003c\/p\u003e\n\u003cp\u003eThis coffee has a lot of complexity for a honey processed bean, probably due to the anaerobic finish that it underwent. The undertones of citrus, white grape, (sweet grapefruit?), toffee, and papya make the coffee dance and is much more noticeable than one would expect. It has great body, and a clean finish. The coffee overall is smooth and sweet, easy to drink and really jumps off the table when it's next to any other coffee you're comparing it against. It was one of five coffees that we picked out of a cupping of 50+ microlot coffees.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival July 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630891139160,"sku":null,"price":7.4,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/20240722_113959.jpg?v=1740675757"},{"product_id":"honduras-cual-bicicleta-natural","title":"Honduras Natural Cual Bicicleta","description":"\u003cp\u003eThe COMSA FTO co-op has a few thousand farmers, and they all pool their coffee together and get paid well for their contributions to the harvest. but the quality each year was declining as more and more farmers joined the co-op, so COMSA started a cupping competition to improve quality. The farmers with the winning coffee get to sell their coffee as a microlot at auction. This one is a microlot from the Cual Bicicleta estate which is part of the COMSA Fair Trade Organic co-op. We also bought the estate's washed processed lot because it is always interesting to have the same bean processed two different ways and marvel at the difference processing makes. The farmer's name is Oscar Omar Alonzo and we try to purchase his coffee every year. This is the 5th year we've had it but really had to fight for it this year!\u003c\/p\u003e\n\u003cp\u003eThis is a natural processed coffee, and was rated 89 points and tastes amazing. The first cracks start late and last much longer than you would expect so it's easy to accidentally burn it. We actually are breaking the rules and pulling the coffee out of the roaster before the cracks end, and it's not creating a raw or sour taste. If you wait until they finish, the coffee will look a little bit darker then you expect, but still tastes nice. In the lightest roasts you notice the watermelon, black cherry, and a chocolate finish. In slightly darker roasts, s\u003cspan\u003eavory tastes of sweet grain, ripe tomato, and dark chocolate turn into sweet tastes of cherry. Because it has both the savory and sweet components, this coffee is particularly interesting to drink and altogether pleasant. It has a medium body and fruity aroma. One of our favorite coffees every summer. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival August 2021\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630891794520,"sku":null,"price":5.45,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20211002_194308831.jpg?v=1738611811"},{"product_id":"costa-rica-west-valley","title":"Costa Rica West Valley Las Trojas","description":"\u003cp\u003eWest Valley region is, as the name suggests, on the far West of the coffee growing area in Costa Rica, and is doesn't traditionally have the best coffee in the country. The mills have a reputation for too many defects, and the growing conditions don't quite meet up to what Tarrazu and Naranjo hold. The Costa Rica season is still just getting underway, but of the early arrivals, this one really stood out to us. It was cleaner than expected, and has a strong floral taste, largely rose. But it also has a creamy almost caramel mouthfeel that turns into an orange acidity and leaves you with a great aftertaste and a sparkle on your tongue. It's really nice coffee, grown at altitudes as high as 4,000 feet, and is a great price for such quality. The co-op that grows this coffee owns their own mill, earns a fair income under a Farm Gate pricing agreement, and practices sustainable and organic farming, but they do not use certifications.\u003c\/p\u003e\n\u003cp\u003eMost commercial \/ semi-commercial roasters I’m acquainted with sell Costa Rica on the darker side of roasts, with at least a spotty oil on the beans. I feel that Costa Rica rarely makes a good choice for dark roast, as the body becomes too thin as you go into the 2nd cracks. Try to land half way between the end of the 1st cracks and the beginning of the 2nds. For us, that is a bean temperature of 409 degrees, but your thermometer may be calibrated a degree or two different. At this level it showcases a nice balance of brightness, sweetness, and complexity.\u003c\/p\u003e\n\u003cp\u003eUS arrival May 2019\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630891827288,"sku":null,"price":3.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20190531_152034.jpg?v=1738611810"},{"product_id":"honduras-finca-el-injerto","title":"Honduras Finca El Injerto","description":"\u003cp\u003eThe COMSA FTO co-op has a few thousand farmers, and they all pool their coffee together and get paid well for their contributions to the harvest. but the quality each year was declining as more and more farmers joined the co-op, so COMSA started a cupping competition to improve quality. The farmers with the winning coffee get to sell their coffee as a microlot at a premium price and not pool it in with the rest of the co-op coffee. So for the past four years, we've been buying some of the winning coffees instead of buying from the general pool. They are quite a bit more expensive, but they are traceable back to the exact farmer, and the program is rewarding high quality, and they are great coffees.\u003cbr\u003eThis is the first time we have bought the coffee from Finca El Injerto (farmer Justina Calix), and I believe this is her first year to win. It is a microlot of 15 bags.\u003c\/p\u003e \u003cp\u003eThis is a washed process coffee, so think of it like a Colombia or a Nicaragua -- a fairly straightforward\u003cbr\u003ecoffee that does well at a medium roast right around 2nd cracks -- but with undertones and sweetness that make stand out. It's a bit underdevloped in taste until you get almost to the 2nd cracks. A few degrees before the 2nd cracks would begin is our sweet spot, but you can take it just into the 2nd cracks and still have great coffee -- you just start to lose a little bit of the complexity. You can take it dark as well, and think of it as a dark Colombian. But the price and quality of this bean lends itself to roasting it just before 2nd cracks where you'll find a lime and orange citrus undertone, a honey sweetness, full body, light acidity, lingering aftertaste, and overall traditional Central American coffee taste. Some of the best Honduras Washed coffee that you will find anywhere. The competition judges rated it an 88. \u003c\/p\u003e \u003cp\u003eUSA Arrival June 2016\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630891958360,"sku":null,"price":5.53,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_96df0dd6-270b-41e9-a1f0-b441e9d15896.jpg?v=1738611806"},{"product_id":"costa-rica-natural-don-miguel","title":"Costa Rica Natural Don Miguel","description":"\u003cp\u003eFinca Don Miguel (named after the farmer's father), is a small estate in Tarrazu which has been growing coffee since 1980 but really is just a small family farm. This experiment of a natural processed coffee was limited to a microlot of 14 bags and is the first time the farm has sold anything besides washed process coffees. It is all from \"Yellow Catuai\" varietal which is a fruit that is yellow when its ripe instead of the typical red color, and is generally a highly regarded varietal of coffee.\u003c\/p\u003e \u003cp\u003eIt is uncommon to get a dry processed coffee like this out of Costa Rica, which usually only exports washed process beans and sometimes honey processed. \u003c\/p\u003e \u003cp\u003eThis coffee has really heavy body for a washed processed coffee, which is nice. It starts out with a fruity aroma, and the initial sip tastes like brown sugar and molasses, which quickly turns into cherry and watermelon. There are no off-tastes or fermented tastes or earthiness, which is always a danger when experimenting with dry processing. \u003c\/p\u003e \u003cp\u003eWe fully enjoy the coffee, but it is different. No one is going to mindlessly sip this and fail to notice how intense the flavrs are. It really stands off the table and makes you notice. Fortunately, the flavors it features are very nice. The sweetness, the sugar, the fruitiness -- it's perfect summertime flavors. \u003c\/p\u003e \u003cp\u003eWe are roasting this lightly and carefully. However, it gets a little bit longer of a roast than an Ethiopia. We give it about 20 extra seconds -- 4 extra degrees -- over a natural processed Ethiopian. Anything less than that has a raw taste that is strange and off-putting. Roasting this just into the 2nd cracks is a nice choice for espresso.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630892220504,"sku":null,"price":5.44,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_14893a10-944e-4fe4-b6e6-cbced5480b30.jpg?v=1738611798"},{"product_id":"honduras-oscar-omar-natural","title":"Honduras La Paz Honey","description":"\u003cp\u003eFrom the Pacayal co-op in the La Paz region. There are 127 members but just three of them collaborated on this particular microlot. The coffee was sundried instead of washed, so it is a honey process coffee and needs to be given a light roast. It was grown at an altitude just under 5,000 feet and consists entirely of Typica varietal of coffee. I roast it light like a natural Ethiopia or natural Costa Rica. At this roast level it has a pleasant acidity, and a lot of sweetness coupled with savory flavors. So think candied tomato. Think nutty cola. Flashes of banana and chocolate. I know it sounds weird, but it's amazing. I typically avoid savory  coffees, but this one is different. This one is very impressive. Great complexity.\u003c\/p\u003e\n\u003cp\u003eThis is particularly interesting in the mouth because it has both sweet and savory, and there's a lot going on. Doesn't seem to be ideal for espresso. This is a fantastic find -- a top shelf high quality lot of coffee at an everyday price.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630892286040,"sku":null,"price":6.2,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20220909_190521608.jpg?v=1738611797"},{"product_id":"costa-rica-cumbres-del-poas-black-honey","title":"Costa Rica Cumbres del Poas Black Honey","description":"\u003cp\u003eThis is from the Cumbres del Poas Estate up in the highlands almost a mile above sea-level. They \"honey processed\" this lot of coffee by hand which means the \"honey\" (the fruit pulp) was left on the coffeebean in order to give it an extra dimension of flavor and sweetness. \"Black\" honey is the longest amount of time that it is left on, making it the most fruity and sweetest of all the honeys. (Red, Yellow, and White are the other ones).\u003c\/p\u003e\n\u003cp\u003eThe farm is called \"Cumbres del Poas\" which loosely translates as \"Summit of Sticks\" and they use all organic farming methods. Costa Rica was the first to \"pioneer\" honey processed coffees and Cumbres del Poas was the original farm to develop this processing. This lot was produced by Dona Franscica and her husband Oscar Chacon and they are 3rd generation coffee farmers. Emmett drove through this region on his last trip to Central America and loved how beautiful and bountiful it looked. \u003c\/p\u003e\n\u003cp\u003eThis is not as hard to roast as some honey coffees, but a few degrees difference does give you very different results -- its just that most of the results still taste pretty good. In lighter roasts, you have a tartness, like black cherry or lime, with slight chocolate and plum. Very floral, almost rose. It has good body for a honey processed coffee, which makes it very easy to drink. Sweet aftertaste which keeps you coming back for another sip. A few degrees darker gets you more cherry, and as it cools, an almost sugary or honey-flavored sweetness comes out. But it also starts to get a little bit bitter and loses that fruity kick. The overall smoothness in the coffee is enjoyable - it has that \"soft\" mouthfeel that you often find in a honey coffee.\u003c\/p\u003e\n\u003cp\u003eBy definition, a honey coffee has had the sugars of the coffee fruit imbued into the pit during the processing, so it is a delicate bean that is susceptible to scorching. If you have a drum roaster, don't preheat it above 350 degrees, and go lower if you can. Then nudge the heat up gently, evenly, give it plenty of time to get through the 1st cracks, maybe wait 30 seconds more, let it out. If in doubt, err on the side of being too light. Keep the roast under 15 minutes. If the bean temp gets much over 400 degrees you start burning the sugars. If you have a way to control the exhaust fan on your roaster, keep it high from the start of first cracks till the end of the roast.This helps keep the coffee very crisp and clean.\u003c\/p\u003e\n\u003cp\u003eAs espresso (on the slightly darker roast level) the first sip it is intensely bright and fruity. Grape candy in the aftertaste. Second sip is better and really draws you in.\u003c\/p\u003e\n\u003cp\u003eUS Arrival July 2021\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630892449880,"sku":null,"price":6.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/731.jpg?v=1738611794"},{"product_id":"costa-rica-la-minita-sundried","title":"Costa Rica La Minita Sundried","description":"\u003cp\u003e\u003cspan\u003eThe La Minita farm boasts meticulously grown coffee, paying attention to every detail, and turning the profits into educating, caring for, and improving the lives of those living nearby. Only about 1,000 burlap bags a year are sold, and the beans branded as \"La Minita\" are only the top 18% of their total crop, after being sorted several times. It’s grown high enough that you can roast it as dark as you like, but that would be a shame. It’s best when roasted slowly; the beans are dense and require more heat than most. Just a snap or two into the second cracks you will find a low acidity, sweet grain, and refreshing juiciness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWell this year the farm decided to take 2000 pounds and let it dry under the sun on a drying patio for a few days before taking it to the mill. It's still technically a washed process coffee, but they labeled the bag and the microlot as being \"sundried\" and the result was a version of La Minita that has more aroma and more pronounced complexity. \u003c\/p\u003e\n\u003cp\u003eThe subtle flavors of maple and caramel and lemon that you find in Costa Rica La Minita Washed are now brought to the  forefront and are much more pronounced.  So this is La Minita but with stronger aroma, more caramel, more floral, sweeter. Pricey, but very drinkable and likable. \u003c\/p\u003e\n\u003cp\u003eWe roast it about 5 degrees lighter than the regular bean. Lots of flame and very light roast.\u003c\/p\u003e\n\u003cp\u003eUSA arrival July 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630892679256,"sku":null,"price":7.4,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/1663960211613.jpg?v=1738611791"},{"product_id":"el-salvador-san-cayetano-natural","title":"El Salvador San Cayetano Natural","description":"\u003cp\u003eThis El Salvador is a natural processed microlot on the San Cayetano estate which is 4000 feet up in the mountains on the border of Guatemala. It only grows the Bourbon varietal which is one of the nicest Central American varietals, but becoming less common because of its lower yield per plant. The farm only produces about 200 bags of coffee a year, and it typically has a late harvest compared to El Salvador in general because of the high altitude and varietal being grown. The farm divides its harvest into washed, honey, and natural coffee processing. This year we are stocking the natural dry process beans.\u003c\/p\u003e \u003cp\u003eI was surprised with the quality of the beans, and I enjoyed the taste of them. There's always the danger of fermented or earthy tastes with a natural processed coffee, but this one is clean and crisp. And as expected, the undertones are fruity, sweet, and bright. \u003c\/p\u003e \u003cp\u003eIn the very lightest roast just out of first cracks (a similar roast to how we would handle a natural Ethiopia), one of our cuppers preferred it over the others because it has both tart peach and sweet honey working against each other. Overall creamy with a clean aftertaste, slight currant, a crispness at the first sip that smooths out as you continue to sip at it, medium body, very slight winey character. On the roast that was three degrees darker, it was still interesting but sweeter. A strong aroma leading into an electric tangerine flavor that turns into a sweeter, rich creamy body with a little milk chocolate at the end. Two of us preferred this roast. And then three degrees beyond that (407 degrees on our roaster -- roughly how we would roast a washed Costa Rican) the fruit had turned into nuttiness. Chocolate hazelnut with a little bit of figs and a drying feeling on edges of the tongue. It was still very nice, although the least interesting of the three roasts. Being a natural coffee, anything darker than this is going to start tasting burnt.\u003c\/p\u003e \u003cp\u003eThis was an August 2015 arrival, but we bought it at a great deal in March 2016 because the new crops of Central American coffee are about to arrive, and so anything from 2015 is being pushed out.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630893334616,"sku":null,"price":4.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_963e67e8-01d0-4193-97e0-e317315a0ef3.jpg?v=1738611779"},{"product_id":"el-salvador-siberia-pacamara","title":"El Salvador Siberia Pacamara","description":"\u003cp\u003eThis is the extremely rare Pacamara varietal from El Salvador, and not just that, but it is from the legendary Siberia Estatein the Santa Ana growing region. \u003c\/p\u003e \u003cp\u003eFirst: the varietal. Pacamara was born in El Salvador in the 1950's as a cross between the enormous \"elephant bean\" Maragogype and Pacas which is within the Bourbon family. Both varietals are low-yielding and harder to grow than modern hybrids, so Pacamara is a rarely grown bean. Pacamara's magic was discovered and released in the early 1990's after 30+ years of experiments by the El Salvadorian Institute of Coffee Research. The bean is so large that it is too big for sorting by coffee screens. Instead of being a 16\/17, or 17\/18, these would be screened as a 20\/21 if such a screen existed. \u003c\/p\u003e \u003cp\u003eThe farm: Siberia Estate was named as such because it is 4000 feet up a treacherous mountain, making it remote and difficult to reach. They have been growing coffee here since 1870, and it is now being farmed by the 4th generation of the same family that founded it. At that time, there were no roads or paths into the mountains here, and the farmer walked up and down the mountain several times those first few years.\u003c\/p\u003e \u003cp\u003eIt is super nice coffee -- not only in the way the beans look, but how it is smooth, sweet, aromatic, and oh-so-drinkable -- a coffee that no one would ever turn down -- but with subtle flavor notes that you don't really think about but stick with you long after the mug is empty. We are roasting this under the same profile as a Costa Rican (this is a washed coffee, and roasting it any lighter as if it were an Ethiopian is going to give you a sour taste) This Full City roast (407 degree bean temp on our roaster) gives it the most complexity. It has a nice thick full body, smooth and creamy in the mouth. It has a floral spring day aroma. It has pink grapefruit in the beginning, and chocolate in the finish. A lot of complexity in the middle, with subtle red fruit and melon also catching our attention. The most satisfying part is probably the creamy body coupled with the cocoa at the finish. If you take the roast darker, or even all the way up to the verge of 2nd cracks, it is still a smooth drinkable enjoyable coffee in every way, but the complexities which are already subtle, almost disappear. It is such a hard, dense, large bean that you absolutely can roast it darker yet, well into the 2nd cracks, and it is still remarkably smooth, sweet, and clean tasting coffee.\u003c\/p\u003e \u003cp\u003eThis is a coffee that will spoil you. You don't realize how good it really is, until it's gone and you go back to a coffee you used to enjoy and discover your old friend isn't as interesting as you had recalled.\u003c\/p\u003e \u003cp\u003eUS Arrival: August 2017\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630893760600,"sku":null,"price":5.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/667.jpg?v=1738611775"},{"product_id":"guatemala-natural-santa-isabel","title":"Guatemala Natural Santa Isabel","description":"\u003cp\u003eThe Santa Isabel estate is one of the most respected and conscientious estates in Guatemala. They are in the Santa Rosa region, are completely organic, and even have a protected nature reserve on their farm. The coffee estate has been in the family for 4 generations, and quality and experimentation is their never-ending quest. In addition to their large main crop, they process a very small amount of Natural (Dry-processed) coffee each year, and it's very hard to obtain. It sells out the day it is announced to a handful of us who are on the calling list (it took me three years to even get on that list). Natural processed coffee out of Guatemala is not something you're likely to find very often anyway, but this one makes me wish it was a more common practice.\u003c\/p\u003e\n\u003cp\u003eMy buyer visited the farm and assured us that it is as responsible and amazing as we thought. This natural processed microlot is the farmer's \"baby\" --- his pet project that he especially pours his love into. He is fluent in English, so we have been able to communicate directly with him.\u003c\/p\u003e\n\u003cp\u003eI really can't say enough good things about this coffee. It has a creamy white chocolate taste with strong raspberry aroma and a more subdued cherry taste. You generally want to roast this bean light, like you would most Dry Process coffees, but the body holds up even in this light roast and the white chocolate tones are most apparent and it's quite smooth and sweet. You also will notice some vanilla, and some fruit notes. If you get it a little too dark, you start noticing a campfire smoky flavor that distracts from the sweet fruit. However, take this almost to 2nd cracks or just into 2nd cracks and pull a shot of espresso with it. As espresso, you get a nice sweetness and fruit without the extreme sour and brightness usually accompanying that flavor profile. I highly recommend it as espresso. And if you are a french roast fan, even deep into the 2nd cracks, it's an amazingly sweet, subtly fruity french roast that stands off the table.\u003c\/p\u003e\n\u003cp\u003eIn past years, the appearance of the coffee was variegated and ugly, but that's the nature of dry-processed coffee. However, the farmer changed a couple of steps in the processing to make the coffee much nicer looking this year with better sorting and less time being sundried. As a result, the green coffee LOOKS better than ever and roasts very evenly. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS arrival April 2021\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630893793368,"sku":null,"price":5.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/780.jpg?v=1738611774"},{"product_id":"mexico-robusta","title":"Mexico Robusta","description":"\u003cp\u003eThis is an organic certified Robusta, grown right alongside Arabica plants in the mountains of Chiapas Mexico. I don’t have much experience with robusta, but here’s what I’ve learned so far. First, organic robusta is very hard to find. The varietal was genetically created to be able to grow at low levels with high yields, at the expense of losing its good taste (think Florida tomato industry…) So most of it IS grown at low levels where pests are a problem. This also causes most robusta to be very small and a soft bean — tricky to roast and suscepitble to burning. Third, robusta does not have a lot of body to it and tastes “thin” and “rubbery” Fourth, it smells awful when you roast it and has quite a bit of chaff.\u003c\/p\u003e \u003cp\u003eSo you’ve heard all about this elusive terrible robusta and are curious to see it first hand. Here is a good one for you to experiment with. It’s part of the International Women's Coffee Alliance, which is an organization of women farmers all around the world. And finally, it really isn’t all that bad, and has almost no chaff. You’ll have no problem roasting this in your home roasting units.\u003c\/p\u003e \u003cp\u003eThe only APPROVED specialty coffee industry use for robusta is to stick it in your espresso at a 10 to 15% level to give it a full richness, creamy body, and extra caffeine. You want to take it at least into the 2nd cracks -- probably about 15 seconds into the 2nd cracks (and the 2nd cracks start late, so be ready for that).\u003c\/p\u003e \u003cp\u003eBut the unapproved thing you can do with it is create a high-caffeine drip blend. Blend it with something light and sweet, like a Tanzania or a New Guinea. Roughly 50-50 and you get a cup of coffee that 1 — makes everyone extraordinarily cheerful and 2 — tastes different than what you’re used to, but is not offensive — just different.\u003c\/p\u003e \u003cp\u003eDrink it 100% straight, and call me nuts, but in a pinch I could handle a cup of this. I’ve definitely had Brazils and Colombias that were far more unpleasant. The aroma is deep and intoxicating, the body is on the thin side, but not altogether missing. The flavor is that of a bitter coffee, but has hints of grains (barley?) and nuts (almond?), and if you pair it with something like dark chocolate, it’s pretty dang good. The body is nice, and aftertaste is only mildly earthy. If anything, a feature that contributes nicely to a blend.\u003c\/p\u003e \u003cp\u003eSo there you have it. I don’t expect it to be a good seller, but it’s a robusta I can stand behind. If you’re curious or adventurous, go ahead and try a pound and let me know what you think.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630893957208,"sku":null,"price":5.55,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20241119_162733167.jpg?v=1740675735"},{"product_id":"costa-rica-la-pastora","title":"Costa Rica La Pastora","description":"\u003cp\u003eThere are two different coffees branded as La Pastora. First of all, it is an estate with a very high reputation. But it is also the name of a mill which processes coffee for surrounding co-ops, also with a generally high reputation (but perhaps less consistent from lot to lot given the different farmer groups involved). Both are from the Tarrazu region, so you can't go wrong either way.\u003c\/p\u003e \u003cp\u003eAnyway, this one is from the La Pastora Estate which we are working closely with this year. In addition to this main washed process harvest, we have four microlots coming from them this summer (two honeys, a natural, and an African Washed method). \u003c\/p\u003e \u003cp\u003eThis is best at City or Full City. I prefer it at City where you get more of a milk chocolate creaminess. At Full City you get more of a traditional coffee. Either way it is smooth, clean, and a very nice mug of coffee. There's no sourness or unpleasantness. This is not a Costa Rican with strong floral and citrus brightness. Instead, it is smooth, clean, creamy, slightly nutty, and milk chocolate. It arrived in the US in May 2016. \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630893989976,"sku":null,"price":4.3,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_85bc8716-d2a0-4edf-9d4e-15a9d140f68f.jpg?v=1738611770"},{"product_id":"guatemala-atitlan-2","title":"Guatemala Atitlan San Pedro","description":"\u003cp\u003eAtitlan is a lake in south central Guatemala. It is surrounded by volcanoes and mountains and produces some of the most interesting and flavorful coffee in the country.\u003c\/p\u003e\n\u003cp\u003eWe've been anticipating this shipment, and the good news is that the coffee is fantastic. Nice looking beans without much defects. It very much likes an air roaster and being roasted to a medium level. Tastes like chocolate covered cherry. We are roasting it like a Kenya and giving it high heat through  the middle of the roast so that it gets a lot of acidity, and then not letting it get to the second cracks. If you do take it to the 2nd cracks it is still really chocolatey, but you lose most of the fruitiness. Lingering aftertaste but no earthiness. It also adds chocolate notes to a blend or straight espresso.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan class=\"x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x1lliihq x1s928wv xhkezso x1gmr53x x1cpjm7i x1fgarty x1943h6x xudqn12 x3x7a5m x6prxxf xvq8zen xo1l8bm xzsf02u\" dir=\"auto\"\u003eManuel Tzic Saso\u003c\/span\u003e's\u003c\/span\u003e farm of San Pedro is a small family farm that is now being managed by its fourth generation of family members. They love coffee and have passion and experience to produce some of the country's best harvests. They are situated right on Lake Atitlan, on volcanic soil, at high altitude, growing just single varietal Bourbon, and processing it on site. This year's harvest is certainly a fine example of their efforts.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: Sep 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630894022744,"sku":null,"price":6.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20240918_212043338.jpg?v=1740675727"},{"product_id":"panama-natural","title":"Panama Lerida Natural","description":"\u003cp\u003eWe sample so many boring Panama coffees every year. They're almost all overpriced -- even when you find a really nice one, it costs more than it should. But Panama DOES churn out really, really good coffee, you just have to either pay through the nose or else hunt far and wide to find it.\u003c\/p\u003e\n\u003cp\u003eThis one comes from the \u003cspan data-mce-fragment=\"1\"\u003eLerida Estate which is less of an estate, and more like a tropical rain forest. There are trails throughout the ecological reserve, and over 500 species of birds live here. Exotic fruits and plants are abundant -- and even more importantly -- respected. The coffee growing in the reserve is seen as a bonus, not the primary focus.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a microlot of natural processed coffee, of which they only produce a few dozen bags. These sun-dried beans are of stellar quality -- they are well-sorted and very clean with few defects. It's all single varietal Catuai and hand processed. \u003c\/p\u003e\n\u003cp\u003eIt's easy to roast and behaves pretty much exactly like a natural Ethiopian coffee. However, I take it 4 degrees darker than an Ethiopia. The taste is sweet and fruity -- matcha green tea, honeydew melon, creamy, bubble gum. No earthiness. Not muddled. Just a really pleasant and unique Central American natural. \u003c\/p\u003e\n\u003cp\u003eThis coffee arrived in the USA in October 2020.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630894252120,"sku":null,"price":6.55,"currency_code":"USD","in_stock":false}]},{"product_id":"honduras-comsa-natural","title":"Honduras COMSA Natural","description":"\u003cp\u003eThe FTO COMSA Marcala co-op produced a full 300 bag lot of natural sundried coffee this year. This coffee stands out from other Honduras coffee because instead of being mechanically washed, it is a dry process (natural) microlot that was sundried on a patio and hand-processed -- this is unusual for Honduran coffee. It is certified fair trade and organic and packed in a GrainPro bag at origin to preserve absolute freshness.\u003c\/p\u003e\n\u003cp\u003eIt tastes and acts NOTHING like a washed Honduras. It reminds me of a natural processed Indonesian coffee (if you've had the Sumatra Wahana or Bali Kintamani coffee, this is along those lines).\u003c\/p\u003e\n\u003cp\u003eBecause it is a natural process coffee, it needs to be given a light roast. It was grown at an altitude just under 5,000 feet. I roast it slightly darker than an Ethiopian Natural coffee. At this roast level it has a pleasant acidity and a lot of sweetness coupled with savory notes.  It reminds me of a dry white wine with some sweetness and floral undertones but plenty of interesting slightly sour complexity that could make this a great blender or a stand alone offering if you're feeling adventurous.\u003c\/p\u003e\n\u003cp\u003eThis coffee can be confusing to roast, because the first cracks start later and end later than you would expect them to. WE END THE ROAST WHILE IT IS STILL IN THE FIRST CRACKS! You would never do this with any other coffee, but that's how this one rolls. Go by temperature and not cracks if possible.\u003c\/p\u003e\n\u003cp\u003eThis is our eighth year carrying this coffee, and this year it's a bit less juicy and has more depth and complexity than in years past.  \u003c\/p\u003e\n\u003cp\u003eUS arrival: April 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630894284888,"sku":null,"price":6.35,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/870.jpg?v=1738611764"},{"product_id":"costa-rica-la-pastora-red-honey","title":"Costa Rica La Pastora Red Honey","description":"\u003cp\u003eThis is from the famous La Pastora estate in the Tarrazu region. and is a microlot of their red honey process (pulp natural). Estates are starting to differentiate their different honey lots with a color, and while there isn't yet a universal definition of the different colors, the basic idea is that it demonstrates how often they turn the beans while they are sun-drying and how long they are allowed to sun dry. The shortest process is the White, and then Yellow, and then Red, and then Black. The longer you go, the more fruity flavors you get. A red and a black are getting pretty close to being a natural. \u003c\/p\u003e \u003cp\u003eThey \"honey processed\" this lot of coffee by hand which means the \"honey\" (the fruit pulp) was left on the coffeebean in order to give it an extra dimension of flavor and sweetness. It is only in the last few years that it has been possible to get a honey processed coffee out of Costa Rica, which usually only exports washed process beans. However, their honey processed coffee is some of the best you can find anywhere. The beans are of the bourbon varietal, and the microlot was imported by La Minita. \u003c\/p\u003e \u003cp\u003eA few degrees difference does give you very different results and it's a pretty easy coffee to mess up. It is a delicate bean that is susceptible to scorching, so if you have a drum roaster, don't preheat it above 350 degrees, and go lower than that if you can. Then nudge the heat up gently, evenly, give it plenty of time to get through the 1st cracks, maybe wait 20 seconds more, let it out. We give it a burst of heat and less airflow for the last 30 seconds of the roast, and keep the roast to 15 minutes or less. It tastes fruitier and has a very nice tartness (think hibiscus) that I find quite remarkable, whereas the more common \"yellow honey\" coffees from Costa Rica tend to not be as fruity or tart. \u003c\/p\u003e \u003cp\u003eUSA Arrival: August 2017\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630894317656,"sku":null,"price":6.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/668.jpg?v=1738611763"},{"product_id":"costa-rica-la-pastora-african-washed","title":"Costa Rica La Pastora African Washed","description":"\u003cp\u003eThis is from the famous La Pastora estate in the Tarrazu region and is a microlot of their African Washed process coffee. This bourbon varietal bean was washed in the Kenyan style -- first it was flushed with water and then soaked a second time to sort out the low density beans. Then they are sent through a water channel to scrub them clean and soaked for 24 hours in a tank. Then they are sundried at very little depth for 6 hours with the parchment on. Then they are taken to patios and dried with a lot of depth for up to two weeks until they are down to 12% moisture. It is a complicated, expensive and labor intensive way to process coffee, but Kenyan coffee is some of the most complex and sweetest washed coffee in the world when they're done.\u003c\/p\u003e\n\u003cp\u003eIt is uncommon to get an African Washed processed coffee out of Central America, which usually only exports washed process beans. La Pastora processes the same bean 5 different ways. This is a great education in how processing effects the taste of the coffee.\u003c\/p\u003e\n\u003cp\u003eThis bean takes more heat than the natural and honey coffees -- don't let it stall out. Roast it like a Kenya. Give it a few more degrees at the end than you do the honey and natural processed beans but a few degrees less than the typical washed lot. You'll get a juicy\/winey Kenya-like bean, but instead of a grapefruit and blackberry taste that a Kenya would tend to have, you get a stonefruit, plum, and wild cherry taste similar to the taste profile of the other Costa Ricans.\u003c\/p\u003e\n\u003cp\u003eIf you like darker-roast coffees, this is the only one of the Costa Rican lots that holds up well to dark roasts. Instead of burning, it just smooths out and gets a deeper darker flavor. At 2nd cracks you have a sweet medium roast. Go into the 2nd cracks and you have a sweet french roast.\u003c\/p\u003e\n\u003cp\u003eUSA Arrival: August 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630894383192,"sku":null,"price":8.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/826.jpg?v=1738611762"},{"product_id":"guatemala-antigua-candelaria","title":"Guatemala Antigua Candelaria","description":"\u003cp\u003eFrom Finca Candelaria (the Candelaria River runs from Mexico through Guatemala) this old estate grows just one varietal of coffee, the \"Villa Sarachi\" varietal which is an early descendent of Bourbon that's rarely seen anymore but highly regarded. This family estate is high up in the region of Antigua, and it has the classic milk chocolate, floral, citrus, bright attributes of a high quality Antigua. This one should be roasted light to medium. I would recommend that you NOT take it into the second cracks. Antigua is perhaps the most famous coffee growing region in the country and has a great reputation all over the world. Antigua is near the center of the country, just outside the capital of Guatemala City.\u003c\/p\u003e\n\u003cp\u003eI aim for a medium roast -- right before the second cracks begin. At this level, I love the taste and balance. You get floral tastes with milk chocolate. Some acidity, but not screaming at you. Complex. Sweet aftertaste.\u003c\/p\u003e\n\u003cp\u003eTake it 15 seconds into the 2nd cracks, and it starts to burned. Not NECESSARLY bad -- I know some of you love the roasty taste of dark coffee with some chocolate complexity still behind it. But it's hard to drink it after having lighter roasts of it and knowing how much complexity is being lost.\u003c\/p\u003e\n\u003cp\u003eIf you roast it too light -- just out of the first cracks -- it's a little vegetal and very bright. Some citrus, lots of floral. Take it about 45 seconds past the end of the 1st cracks and you'll get all kinds of flavor notes. The importer sent along their cupping notes that say \"fruit forward, dark chocolate, strawberry jam, very complex, great body.\" but when we roasted it, our notes were more like \"floral, citrus, milk chocolate, lively acidity, sweet aftertaste\" and what that tells me, is that this is a coffee that is going to uncover a wide range of flavors based on how you brew it, and that different nuances will come out based on what kind of roaster you have, how much airflow, how much time you give it, etc. Which is fun!\u003c\/p\u003e\n\u003cp\u003eIf you tend to enjoy Guatemala Antigua coffees, don't be afraid of this one. It's pretty much what you would expect from Antigua, just.....even more interesting than usual.\u003c\/p\u003e\n\u003cp\u003eUS Arrival August 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630894514264,"sku":null,"price":7.05,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_14c3d062-261d-4927-a07c-c684f91337d7.jpg?v=1738611760"}],"url":"https:\/\/happymugcoffee.mom\/collections\/central-american.oembed","provider":"Happy Mug","version":"1.0","type":"link"}