{"title":"Colombia","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2\u003eRoasting Guide\u003c\/h2\u003e\n\u003cdiv class=\"categoryextrafield\"\u003e\n\u003cdiv class=\"content\"\u003e\n\u003cp\u003eGenerally speaking, you want to roast your Colombians to 2nd cracks at a minimum.At that level, a good Colombian will have a pleasant acidity, a traditional taste, and be very drinkable, though not memorable.A really nice Colombian at 2nd cracks will have hints of dark fruits and a sweet aftertaste, but this is the exception and not the norm.Colombian is not the best choice for espresso blends, but in a pinch it can substitute for the Brazil or Peru.For espresso, you want the bean to be 20 seconds into the 2nd cracks, and you’ll have a sweet shot and lots of crema, although not a lot of power.You can also drink it --or even better, blend it – at this level.For French Roast go ahead and take it the 50 seconds into rolling 2nd cracks.A pot of Colombian gets you a coffee that won’t wow anyone, but is nonetheless a solid mug of coffee most people would be willing to get a refill on.\u003c\/p\u003e\n\u003cp\u003eAside from special and rare lots, Colombian coffee is a washed process coffee.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2\u003eManual\u003c\/h2\u003e\n\u003cdiv class=\"categoryextrafield\"\u003e\n\u003cdiv class=\"content\"\u003e\n\u003cp\u003eA lot of generic Colombia on the market, simply graded by bean size. A 15 and 16 grade are the smaller size, classified “\u003cspan\u003eExcelso\u003c\/span\u003e” and tends to be less complex.The 17 and 18 sizes are classified as “\u003cspan\u003eSupremo\u003c\/span\u003e” which doesn’t mean Supreme, it means “Big”  Bigger doesn’t necessarily mean better, but in many cases it is. The bigger beans lend themselves to having less acidity and more complexity.But if you’re drinking coffee because you love coffee, stay away from generic Colombia. You want an estate Colombia, which is not necessarily easy to find, and not necessarily a bargain, but it’s your best bet for a nice drip coffee.  Better yet, a microlot from the estate, meaning, a small amount of the crop was carefully sorted and processed by hand and set apart as the best coffee the farm harvested.  \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","products":[{"product_id":"decaf-colombia-mc-process","title":"Decaf Colombia (MC Process)","description":"\u003cp\u003eI personally drink Decaf Sumatra for its full body and low acidity, but Colombia is less expensive -- and while not everyone likes Sumatra, Colombia is a general crowd pleaser. We either roast it barely into the 2nd cracks, or else roast it a good 30-40 seconds into the second cracks.\u003c\/p\u003e\n\u003cp\u003eNote that this was decaffeinated in Germany using \u003cspan class=\"st\"\u003eMethylene Chloride\u003c\/span\u003e (MC) which is a pretty nasty chemical (it's a handy paint remover). It has a chemical reaction with the caffeine which dissolves the caffeine, leaving the flavor profile and body of the coffee intact. Normally you wouldn't touch anything that fell into your can of paint remover, but truthfully, there is only a trace of it on the coffee when it's imported (less than one part per million or... .000001%), and remember that MC is flammable --- it vaporizes and incinerates at 200 degrees, meaning that if you're roasting beyond 400 degrees, there's not even that slight trace remaining in your brewed coffee. And tests have verified this to be the case, which is why I'm comfortable selling it as a lower-price point option for a decent decaf vs the prices that water-processed decafs command.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630885306456,"sku":null,"price":7.45,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_0335.jpg?v=1738611908"},{"product_id":"colombia-reserva-del-patron","title":"Colombia Reserva del Patron","description":"\u003cp\u003eOnly organic coffees from high altitude farms (1600-2200 meters) are considered. Only the best tasting lots of Bourbon, Caturra, and Typica varietals are selected. Then only the few super-large 18+ screensize beans are sorted out and sold as “Proprieter’s Reserve Colombian” — a classic Colombia coffee with traditional taste, mild acidity, and clean sweet aftertaste.\u003c\/p\u003e\n\u003cp\u003eIt’s sold by the La Minita guys — they know fine coffee, and only put their name on the best of the best of the best. It’s not a Panama or Ethiopia or a natural processed coffee. It’s a washed process Colombia. It’s normal tasting coffee. But FOR a Colombia, it’s surprisingly good — no defects, no earthy-dirtyness in the taste, pleasant acidity, no bitterness, nice flavor with a hint of nutty and caramel undetones and a buttery mouthfeel. It’s also worth noting that despite Colombia being the 2nd largest producer of arabica coffee in the world, it’s hard to find an organic Colombia, which just makes this all the better of a deal.\u003c\/p\u003e\n\u003cp\u003eBecause these are supersized beans that didn’t fall through the screen, all the random artifacts in the coffee ended up in the bag too. In the past I’ve found popcorn kernels, wood, nutshells, and stones, so just be aware! We pick out whatever debris we find before packaging it up for you, but give it a second look after you roast it to double check that you don’t put a stone in your grinder.\u003c\/p\u003e\n\u003cp\u003eNormally this bean is great when you end the roast right before the 2nd cracks begin and drink it straight, or blend it with Guatemala and Sumatra to make a perfect breakfast blend. But this year we are taking it a few degrees lighter then that. Really letting the sweetness and cherry come through. If you take it a little bit darker, it is ideal for espresso. You can also take it dark and enjoy it as a french roast. If you enjoy a cup of old fashioned plain Colombia, but appreciate the difference between good coffee and exceptional coffee, then this is your bean.\u003c\/p\u003e\n\u003cp\u003eUS arrival: November 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630886191192,"sku":null,"price":6.15,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/703.jpg?v=1738611894"},{"product_id":"colombia-valle-de-cauca","title":"Colombia Valle de Cauca","description":"\u003cp\u003eBag comes in stamped front and back with all its certifications. Organic, Rainforest Alliance, and some lesser known environmental stamps. It's imported by RoyalNY, but I feel like it's one step above brokerage coffee because my sales contact has actually visited the farm personally and met the farmers, and they're the exclusive US importer of this farm.\u003c\/p\u003e\n\u003cp\u003eIt's a really nice Colombian, and here's my test. At full city, I'm bracing myself for extreme brightness, but nope, it's not bad. It's entirely drinkable with just a nice gentle acidity and sweetness. Now granted, Full City is not the ideal roast for this bean -- the taste is a little raw still at this level, but the fact that you CAN drink a Colombia at this level means you have a high quality, well-sorted, high-altitude crop.\u003c\/p\u003e\n\u003cp\u003eFull City+, a few seconds into 2nd cracks, I really enjoy the flavor here and this is my sweet spot. There are some mild cherry notes, mild milk chocolate, and mild acidity. Overall sweetness, no bitterness, and clean aftertaste. Now give it another 30 seconds and it's more like \"traditional coffee\" -- which is often what people who like \"Colombia\" are looking for -- just a normal tasting rich mug of Colombia. At this level, you do have a nice shot of espresso.\u003c\/p\u003e\n\u003cp\u003eIn between those two roast levels, the flavor is muddled and not all that spectacular, and if you take it longer, say 45 seconds into the 2nd cracks, some earthiness shows up, which isn't something I find desirable in a Colombian.\u003c\/p\u003e\n\u003cp\u003eValle de Cauca is one of the beter Colombian coffees I've found out of many samples, but keep your expectations in check: It’s a Colombian. It’s not a Panama or Ethiopia or a natural processed coffee. It’s a washed process Colombia. It’s normal tasting coffee. But FOR a Colombia, it’s surprisingly complex, smooth, and good. It’s also worth noting that despite Colombia being the 2nd largest producer of arabica coffee in the world, it’s hard to find an organic Colombia, which just makes this all the better of a deal.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eUS Arrival March 2020\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630887272536,"sku":null,"price":4.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20200831_200420.jpg?v=1738611877"},{"product_id":"colombia-sierra-nevada","title":"Colombia Sierra Nevada","description":"\u003cp\u003eColombia is a traditional breakfast coffee with its acidity and coffee-taste. It is hard to find organic Colombians, but this one does have certification as well as fair trade certification.\u003c\/p\u003e\n\u003cp\u003eSierra Nevada is the most northern coffee growing region and is on the slopes of the Andean mountains which can be difficult to navigate and pick the coffee. It is grown by the Arhuaco indigenous community involving about 700 families. They share a belief system that focuses on protecting the earth — which is central to sustaining all life — and maintaining a harmony between humans and nature.  Their white hats symbolize the snowy mountain peaks they protect, and their tunics, bags and coca leaf traditions are part of their spiritual practice, finding a balance with nature.\u003c\/p\u003e\n\u003cp\u003eThese are nice sized beans, really drinkable with buttery mouthfeel and a caramel undertone. If you're using it for drip coffee, the sweet spot is just a few seconds into the 2nd cracks, but if you're using it for espresso, go at least 30 seconds into the 2nd cracks, and as much as a minute.\u003c\/p\u003e\n\u003cp\u003eUS Arrival Feb 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630887796824,"sku":null,"price":7.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20240903_192846184.jpg?v=1740675813"},{"product_id":"colombia-santa-barbara","title":"Colombia Santa Barbara","description":"\u003cp\u003eColombian farmers are really starting to pay attention to quality and discovering that higher quality equals higher prices for their crops.\u003c\/p\u003e\n\u003cp\u003eThe Santa Barbara Estate has a passion for quality. Because it is an estate, and not a co-op, the farmers are paid for QUALITY, not QUANTITY. This makes a huge difference. With the right incentives, only perfectly ripe coffee is picked, the cherries are sorted carefully, they are processed carefully, you end up with a Colombian that's sweet, creamy, and oh-so-drinkable without defects or off-tastes. However, this is a Colombia that tastes like a Colombia. For some of my customers, that means this is too boring of a bean for you to bother with. For others of you, it means this is a \"regular, normal coffee\" and is exactly what you are looking for. This one is from the \u003cspan\u003eAntioquia region and the beans are the larger \"Supremo\" 17\/18 bean size. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBecause it is an estate, it is not eligible for \"fair trade\" certification, but the workers and farmers are well-taken care of, and paid above-fair-trade standards. The estate has also chosen not to pay for organic certification, but their dedication to environmental sustainability and care includes a commitment to grow coffee in organic, traditional methods.\u003c\/p\u003e\n\u003cp\u003eFull City+, a few seconds into 2nd cracks, I really enjoy the flavor here and this is my sweet spot for roasting this bean. There are some mild cherry notes, creamy milk chocolate, dried raisin, date, overall sweetness, no bitterness, and clean aftertaste.\u003c\/p\u003e\n\u003cp\u003eNow give it another 30 seconds and it's more like \"traditional coffee\" -- which is often what people who like \"Colombia\" are looking for (\"do you have any normal coffee??\") -- here is your nice dark morning mug of Colombia. The kind of brew you could serve at a gathering and not hear any complaints.\u003c\/p\u003e\n\u003cp\u003eUS arrival of November 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630888812632,"sku":null,"price":5.39,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/609.jpg?v=1738611851"},{"product_id":"colombia-tolima-ascisp","title":"Colombia Tolima Peaberry","description":"\u003cp\u003eColombia has certainly upped it game in quality and processing in the past couple of years. This one has both Fair Trade and Organic certifications which tend to be expensive to achieve in Colombia. It is from the Tolima region -- and more specifically Planadas.\u003c\/p\u003e\n\u003cp\u003eThe Tolima growing region has become one of my favorite coffee regions in Colombia for two reasons. 1- it consists of mostly small farmers with a passion for quality and minimal corruption. 2 -- the altitude is perfect for coffee. The ACEDGA co-op has 76 family farms which is small enough that they can keep a tight control on quality. The co-op grows coffee at an average altitude of 5500 feet above sea level. Because these are small farms, the farmers are paid for QUALITY, not QUANTITY. This makes a huge difference. With the right incentives, only perfectly ripe coffee is picked, the cherries are sorted carefully, they are processed carefully, you end up with a Colombian that has some interesting flavors in it.\u003c\/p\u003e\n\u003cp\u003eMy favorite landing point is Full City, not quite into the 2nd cracks. This is where we are tasting a lot of sweetness and hints of savory notes like tomato and chocolate. There's some citrus as well, but not prominent. It's different enough that we can't brand it as our \"Traditional Colombia\" roast, but are enjoying it as a microlot. Overall sweetness, no bitterness, and clean aftertaste.\u003c\/p\u003e\n\u003cp\u003eNow take it just into the 2nd cracks and it attaches a slightly bitter baking cocoa taste on the end -- which is very nice in its own way. If someone gave me a mug of this and said it was supposed to taste like this, I'd believe them and enjoy it.... but in truth, the cocoa taste is the slight beginning of over-roasting the bean. Anything darker than this and you have nice dark roast coffee, but you are just tasting the roast, and not the origin.\u003c\/p\u003e\n\u003cp\u003eUSA Arrival January 2022\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630889074776,"sku":null,"price":6.19,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/675.jpg?v=1738611849"},{"product_id":"colombia-finca-la-meseta","title":"Colombia Finca La Meseta","description":"\u003cp\u003eColombia is having one of its best years in a long time, with a plentiful harvest, and a special attention to quality. This bag came in decorated with an impressionist painting of bright flowers and is not entirely \"typical\" of a Colombia. We got this direct from the farm through the La Minita company, and the farm is run by Hernan Fernandez, in the Jardin region, on a 5000 foot altitude coffee estate called \"Finca La Meseta\" \u003c\/p\u003e \u003cp\u003eColombian coffee beans -- the really good lots -- tend to get lost amongst the millions of bags of ordinary beans, and the small farmers are doing what they can to stand out when they really have a good harvest.\u003c\/p\u003e \u003cp\u003eMy favorite roast of this is just at verge of 2nd cracks. It's a smooth full flavored coffee, and although it might pass as \"ordinary Colombian\" to the average person, you and I will notice what makes this so special. Undertones of orange creamsicle! Orange, vanilla, and a hint of cocoa with a creamy mouthfeel, and a sweet dry aftertaste. Really cool for a Colombia coffee. If in doubt as to when to let the beans dump, lean towards a slightly lighter roast as opposed to a slightly darker one, to fully enjoy the orange vanilla notes. \u003c\/p\u003e \u003cp\u003eThis was a really small microlot, and if you search the web for other roasters who were lucky enough to get a few bags of this, they are selling it for $17 to $22 a pound roasted....something tells me this one's gonna go fast.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630890221656,"sku":null,"price":4.45,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_996fc0a1-693d-457b-8a5d-39edccb71c1a.jpg?v=1738611842"},{"product_id":"colombia-cauca-san-antonio","title":"Colombia Cauca San Antonio","description":"\u003cp\u003eColombia is making great strides in traceability, quality, and responsible farming. This microlot came from the Cauca region via the Asorcafe co-op. The Asorcafe was started 10 years ago with the goal of better marketing and pricing for their coffee in the global marketplace This bag came in decorated with the picture of Saint Anthony standing outside a chapel and is not entirely \"typical\" of a Colombia. It sold for a huge premium over generic Colombia, and the farmers directly received the premium for their attention to quality.\u003c\/p\u003e\n\u003cp\u003eColombian coffee beans -- the really good lots -- tend to get lost amongst the millions of bags of ordinary beans, and the small farmers are doing what they can to stand out when they really have a good harvest like this one.\u003c\/p\u003e\n\u003cp\u003eMy favorite roast of this is just at verge of 2nd cracks, not quite yet there. It's a smooth full flavored coffee. Very drinkable, as I sit here writing about it, I keep subconsciously draining my mug and reaching for a refill. If in doubt as to when to let the beans dump, lean towards a slightly lighter roast as opposed to a slightly darker one, so you don't lose the dried fruit notes rarely found in a South American bean.\u003c\/p\u003e\n\u003cp\u003eIt's not as fruity or complex as in previous years, but it does have that raisin\/fig\/brown sugar note going on, a lot of sweetness, no bitterness, clean aftertaste, good body. It's fairly ordinary, but in a good way, as in just a good traditional mug of coffee.\u003c\/p\u003e\n\u003cp\u003eUS Arrival November 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630891499608,"sku":null,"price":5.35,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/832.jpg?v=1738611817"},{"product_id":"colombia-huila-atprocafes","title":"Colombia Huila Santa Maria","description":"\u003cp\u003eColombian farmers are really starting to pay attention to quality and discovering that higher quality equals higher prices for their crops. The Santa Maria village within Huila is growing a reputation for sweet, clean, bright coffee. It's one of the highest producing areas within Huila.\u003c\/p\u003e\n\u003cp\u003eThe Huila region is generally my favorite. It sits in the south center of the country, enjoys altitudes of 4500-5000 feet, and often has more of a cocoa and sweet stone-fruit taste than those in the northern regions of Colombia.\u003c\/p\u003e\n\u003cp\u003eThis is a good everyday Colombian. It is not by definition a microlot, and it does not have a particular set of flavor notes to make it stand out. I roast it as a medium roast and get the slightest hints of peach and tangerine,  it's sweet, not bitter, not astringent, but it does have a nice acidity to it. Fill up your mug, grab a bagel, and you're off to a good day.  You can also take it as dark as a minute of 2nd cracks if you prefer French Roast coffees.\u003c\/p\u003e\n\u003cp\u003eThis lot comes from a group of f\u003cspan\u003earmers with small plots of land. Several purchasing agencies around the area meticulously control each purchase to guarantee traceability, fairness, and quality. The farmers all use manual hand-crank depulping machines to remove the cherry from the beans, and raised beds for drying the coffee which gives the coffee good air circulation. It is unusual for the farmer to be able to oversee how their coffee is handled, sorted, and prepped every step of the way, but their efforts pay off. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUS Arrival April 2026\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630891597912,"sku":null,"price":6.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20230928_161952753.jpg?v=1738611815"},{"product_id":"colombia-alma-del-cafe","title":"Colombia Alma del Cafe","description":"\u003cp\u003eColombia is making great strides in traceability, quality, and responsible farming. This lot comes from the Antioquia region which is from the northern part of the country. It's the same region as the Santa Barbara Estate coffee, and much of the land is mountains and valleys since the Andes Mountains cut right through.\u003c\/p\u003e\n\u003cp\u003eMy favorite roast of this is just at verge of 2nd cracks. It's a pretty traditional Colombian  -- you could call it sweet with raisin and caramel and satisfying, but really it just tastes like normal coffee. Take it even a few degrees more and the aeropress or espresso machine is a great choice, pulling out a syrupy sweet concentrate with cocoa aftertaste. It's fine to take it to a french roast and brew it as drip coffee. \u003c\/p\u003e\n\u003cp\u003eThese are the smaller excelso sized beans, and the farming area is Rain Forest Alliance certified. The coffee is grown on an indigenous reservation, and then processed and exported by La Minita.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUSA arrival April 2022\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630891728984,"sku":null,"price":4.9,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/807.jpg?v=1738611812"},{"product_id":"decaf-colombia-water-process","title":"Decaf Colombia (Mountain Water Process)","description":"\u003cp\u003eColombia is an economical, crowd-pleasing choice. It has good body and flavor and can pass for a non-decaf coffee. It is from the Santa Barbara Estate, which is a Colombian we often carry as a regualar Colombian, but this year it is available as a Water Process Decaf as well.\u003c\/p\u003e\n\u003cp\u003eYou can take it to the 2nd cracks and get a sweet coffee with a clean aftertaste and undertones of angelfood cake, maybe a little caramel. I like it best about 20-30 seconds into the 2nd cracks and darken it up. The flavor remains consistent at different roast levels so it doesn't really matter how you roast it. \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630892056664,"sku":null,"price":7.05,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20201220_183628909.jpg?v=1738611802"},{"product_id":"colombia-vuelta-bonita","title":"Colombia Antioquia Supremo","description":"\u003cp\u003eColombia is making great strides in traceability, quality, and responsible farming. This lot comes from the Antioquia region grown on Finca Vuelta Bonita (\"the farm returns something beautiful\") They have separated their farm by varietals, and this is the Caturra varietal which they grow on the highest altitude portion of their farm and pay the greatest attention to the quality. This Colombia really makes me happy because of its sweetness and orange undertone. Colombia generally sorts their coffee by bean size, and Supremo are the large 17 and 18 size beans. Antioquia coffees that we have carried before (Santa Barbara Estate, for example) always sell really well for us because of how traditional of a mug of coffee they are and how easy they are to roast. It's hard to write up much about them because they just taste the way you expect coffee to taste like! \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMy favorite roast of this is just at verge of 2nd cracks, not quite yet there. It's a smooth full flavored coffee, with thick satisfying body, undertones of orange, and a honey sweetness. All the traditional, normal body, acidity, and taste that you expect in a Colombian, but subtleties of complexity and personality that make it really stand out. If in doubt as to when to let the beans dump, lean towards a slightly lighter roast as opposed to a slightly darker one, to fully enjoy the sweet orange notes. I know for sure we have some customers who roast this coffee dark all day long and love it, so it's just your personal preference. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUSA arrival February 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630893563992,"sku":null,"price":6.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/IMG20250322154125.jpg?v=1742673454"},{"product_id":"colombia-huila-aromas-del-sur","title":"Colombia Huila Aromas del Sur","description":"\u003cp\u003eIt is always hard to sell an expensive Colombian because people don't expect it to be worth the money, but the farmers are really starting to pay attention to quality and discovering that higher quality equals higher prices for their crops.\u003c\/p\u003e\n\u003cp\u003eThe Huila region is generally my favorite. It sits in the south center of the country, enjoys altitudes of 4500-5000 feet, and is known for coffees with more of a cocoa and sweet stone-fruit taste than those in the northern regions of Colombia. This lot comes from a newly founded group called \"Aromas del Sur\" (translation: Southern Flavors) and they are currently a 73 member group with extreme control of hand picking the best cherries, drying to exactly the right moisture level, processing the beans themselves, and then roasting and cupping them for quality control. They also have started a \"coffee university\" and been teaching other farmers about quality.\u003c\/p\u003e\n\u003cp\u003eIt is unusual for the farmer to be able to oversee how their coffee is handled, sorted, and prepped every step of the way, but their efforts pay off.\u003c\/p\u003e\n\u003cp\u003eFull City+, a few seconds into 2nd cracks, this is my sweet spot for roasting most Colombians, and this one is no exception. Here you have a coffee that is not complex, but it is perfect. No bitterness, brown sugar sweetness, coffee flavored, clean aftertaste. I really like this coffee. It's a beautiful coffee for when you just want a really good mug of coffee that only tastes like coffee. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFrench Roast -- 60 seconds of 2nd cracks -- big bold flavor without ashy tastes or too much bitterness. Nothing special here, but a little cream pulls out the caramel flavor and it retains its sweetness.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: Dec 2022\u003cbr\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630894874712,"sku":null,"price":5.46,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG20230408112526.jpg?v=1738611752"},{"product_id":"colombia-santander-kachalu","title":"Colombia Santander Kachalu","description":"\u003cp\u003eColombian farmers are really starting to pay attention to quality and discovering that higher quality equals higher prices for their crops. Organic Colombians used to be very hard to find and expensive to purchase, but they're starting to become more readily available. This Colombia has both Organic certification and also Rain Forest Alliance (which means the farmers hold high standards regarding water usage, deforestation, soil erosion, wildlife, and other environmental concerns). \u003c\/p\u003e \u003cp\u003eKachalu is a group of farmers in the Santander region. Santander is in the very northern part of Colombia, far more north than then more common regions of Huila, Cauca, Antioquia, etc. and it has a drier climate and lower altitude, redulting in smaller coffee beans. However, the quality of this coffee is commendable. This is a Colombia that tastes like a Colombia. For some of my customers, that means this is too boring of a bean for you to bother with. For others of you, it means this is a \"regular, normal coffee\" and is exactly what you are looking for. It has a lot of sweetness, no bitterness. Nice thick body. Clean aftertaste, no earthiness. You could easily drink this all day.\u003c\/p\u003e \u003cp\u003eI typically take Colombians just a few seconds into 2nd cracks, I really enjoy the flavor here. If you taste any raw\/vegetal\/grassy flavors, you need to roast it darker. If it tastes charred\/flat, you need to roast it lighter. Right at the 2nd cracks seems to be the perfect sweet spot.\u003c\/p\u003e \u003cp\u003e But of course, you can take Colombian nice and dark and make a French roast out of it if you prefer. Give it 45 seconds of 2nd cracks and you'll have what you're looking for.\u003c\/p\u003e \u003cp\u003eUSA Arrival October 2016\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630894973016,"sku":null,"price":4.4,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_ccdd095b-78e4-4a03-b9d9-7384117acf5f.jpg?v=1738611749"},{"product_id":"colombia-huila-san-agustin","title":"Colombia Pacamara","description":"\u003cp\u003ePacamara is a varietal that grows larger than normal, but it's hard to grow and you don't see it too often. The varietal tends to taste fruity and is highly desirable. This is an offering from a small farm in the Huila region called El Recreo (Recess, or Playground), and the farm is a coffee playground where they grow lots of experimental lots and processing methods and have a lab for quality control.  Huila is generally my favorite region of coffee out of Colombia, and I'm a big fan of Pacamara beans, and this one does not disappoint.\u003c\/p\u003e\n\u003cp\u003eMy favorite roast of this is just at verge of 2nd cracks -- don't get into 2nd cracks or it will get bitter and lose its sweetness. If you're okay with some tart citrus acidity, its okay to roast this more like a Costa Rica and end it half way between the end of 1st cracks and begining of 2nd cracks. But I take it just to verge of 2nd cracks and get slight tartness with lime, cranberry, and cherry notes, medium acidity, really nice sweet fruity aftertaste that leaves you wanting another sip. Pleasant in every way. Add to the fact that the coffee bushes are surrounded by the ancient forest of the Andean Mountain range, and it's the most special mug of Colombia we've seen in a while. We've just been drinking it as coffee, but it seems to work nicely in espresso as well as any other coffee brewing method. You can also roast it dark (45 seconds of 2nd cracks) to get a nice french roast that you can add cream to and taste like coffee without it being overly burnt tasting.\u003c\/p\u003e\n\u003cp\u003eUSA arrival May 2021\u003cbr\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630895726680,"sku":null,"price":5.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20210521_195435111.jpg?v=1738611737"},{"product_id":"colombia-agustino-forest","title":"Colombia Agustino Forest","description":"\u003cp\u003eThis is an offering from a small co-op in the Huila region by about 800 farmers. The coffee is grown at 3000-4000 foot altitude under full shade. This coffee has quite a following over on the West coast of the United States, but I had never had the chance to try it. We got a sample of it from a California importer and decided it was good enough that we should bring it over for the East Coast to enjoy as well. \u003c\/p\u003e \u003cp\u003eColombian coffee beans -- the really good lots -- tend to get lost amongst the millions of bags of ordinary beans, and the small farmers are doing what they can to stand out when they really have a good harvest. This is an example of a Colombian coffee that is far above average quality.\u003c\/p\u003e \u003cp\u003eMy favorite roast of this is just at verge of 2nd cracks. It has a molasses sweetness that I haven't tasted in another coffee before. A buttery mouthfeel, reminds me of taffy. Sweet, not bitter. Pleasant in every way. Add to the fact that the coffee bushes are surrounded by the ancient forest of the Andean Mountain range, and it's the most special mug of Colombia we've seen in a while. We've just been drinking it as coffee, but it seems to work nicely in espresso as well as any other coffee brewing method. You can also roast it dark (45 seconds of 2nd cracks) to get a nice french roast.\u003c\/p\u003e \u003cp\u003eUSA arrival December 2016\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630897070168,"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_3f763be3-87ea-4da6-9c62-9e04a9b476f3.jpg?v=1738611731"},{"product_id":"colombia-la-union","title":"Colombia La Union","description":"\u003cp\u003eThis is an offering from a small FTO co-op in the Narino region called La Union, situated right on the border of Ecuador. The coffee is grown at 3000-4000 foot altitude under full shade. It is all of the single varietal Caturra.\u003c\/p\u003e\n\u003cp\u003eColombian coffee beans -- the really good lots -- tend to get lost amongst the millions of bags of ordinary beans, and the small farmers are doing what they can to stand out when they really have a good harvest. This is an example of a Colombian coffee that is far above average quality. When you have passionate farmers, one varietal, one harvest -- nothing to muddle the flavors -- you end up surprised at how nice a Colombian coffee can really be.\u003c\/p\u003e\n\u003cp\u003eMy favorite roast of this is just at verge of 2nd cracks. It has a juicy body and honey sweetness. A tangy, citrusy undertone and a little lime, a little vanilla, a little tropical fruit. If you hand this cup to me and don't tell me what it is, I don't think Colombia is my first guess. We've just been drinking it as coffee, but it seems to work nicely in espresso as well. The tangy citrus carries through in the espresso and makes a nice shot. You can also roast it dark (45 seconds of 2nd cracks) to get a nice french roast.\u003c\/p\u003e\n\u003cp\u003eUSA arrival February 2021\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630897102936,"sku":null,"price":5.05,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20210415_171534796.jpg?v=1738611730"},{"product_id":"colombia-caldas-montebonito","title":"Colombia Caldas Montebonito","description":"\u003cp\u003eThe Caldas growing region is located just south of Antioquia and is geographically small. The only source of income for the area is from agriculture -- coffee being the largest crop, but avocados, bananas, and sugar cane also important. Montebonito (\"beautiful mountain\") is a small mountain town, 5000 feet above sea level, known for growing some of the best coffee in all of Caldas. We originally bought this planning on branding it as our roasted \"Traditional Colombia\" but it's simply not \"traditional\" enough! It has lively acidity, sweet peach undertones, and too much complexity to ever be called \"traditional.\" It's a great Colombia coffee. \u003c\/p\u003e \u003cp\u003eFull City, not quite into the 2nd cracks, is probably where you want to go. You'll notice peach\/apricot with hints of cherry. I really enjoy the balance of acidity with body and flavor here and this is my sweet spot. Really nice mug of coffee (and this coming from someone who doesn't get too excited about Colombian coffee) There are some mild caramel notes, mild milk chocolate, and medium body. Overall sweetness, no bitterness, and clean aftertaste.\u003c\/p\u003e \u003cp\u003eNow take it just into the 2nd cracks and the acidity goes away, but you still have some peach flavor. The coffee is beginning to get an edge of bitterness at this level, but it's still flavorful and interesting and sweet enough to drink black. \u003c\/p\u003e \u003cp\u003eTake it 30 seconds into the 2nd cracks and you have a solid french roast. You get more of a roast flavor, with just hints of chocolate and very smooth -- not acidic. You can drink it straight or with cream. A step above inexpensive Colombia roasted to this level. \u003c\/p\u003e \u003cp\u003eUSA Arrival 6\/2017\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630898970712,"sku":null,"price":4.36,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/666.jpg?v=1738611716"},{"product_id":"colombia-narino-buesaco","title":"Colombia Narino Buesaco","description":"\u003cp\u003eIn Narino coffee is everywhere, seemingly everyone grows it or is a part of the process. But in the micro-region of Buesaco, its a serious part of life. Every time you get in a jeep to drive to a farm there's coffee being dried on the side of the street or weighed down trucks bringing beans to the warehouse. Craft coffee is becoming a bigger deal in this area. With fantastic coffeeshops like, Amor Perfecto, offering region-specific brews and sourcing only Colombian beans you get the sense that the Buesaco coffee farmers are starting to take a lot of pride and attention to their production.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis bean comes from a single farmer by the name of Alvaro Montilla. He owns the highest altitude land in all of Buesaco and grows an amazing coffee on it.\u003c\/p\u003e\n\u003cp\u003eWe picked this coffee over other lots that we tried because it has a brown sugar and apple sweet fruit taste that really hits the spot. It's a delicious medium roast -a real gem. When we take it lighter, just 30 seconds out of 1st cracks we taste a nice juicy coffee with lemon-lime acidity, raspberry, lemongrass, honey, lots of complexity. This is where the coffee is most interesting but not the most drinkable. If you take it a little darker, not quite to 2nd cracks but heading towards it, you get apple, cherry cola, brown sugar, very smooth, so easy to drink. If you want a dark roast Colombia, you are probably better off buying a less expensive bean, but if you accidentally take this one dark, it can handle it, with slight hints of fruit sweetness beneath the roastiness.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS arrival March 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630899429464,"sku":null,"price":5.65,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/1667854585949.jpg?v=1738611709"},{"product_id":"colombia-narino-honey","title":"Colombia Narino 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. It is rare to get a honey processed coffee out of Colombia, which usually exports washed process beans and occasionally a natural sundried bean. It was packed in grainpro bags for freshness.\u003c\/p\u003e\n\u003cp\u003eIt is nicely sweet and smooth -- a \"soft\" coffee that you can mindlessly sip at all day. The undertones are that of slight cherry, with some red apple and caramel in the aftertaste. The undertones are very subtle. Other than being sweet and pleasant it is not a particularly complex coffee.\u003c\/p\u003e\n\u003cp\u003eBut it also is an interesting espresso. At light roast levels, you get tangy fruits and crema without too much brightness. At just into the 2nd cracks, it is less complex but still has a lot of crema and a really strong chocolatey aftertaste. There are definitely some espresso blending experiments worth doing with this bean.\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, and it is done. If in doubt, err on the side of being too light although if you taste vegetables, you got it too light. 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 October 2022\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630899495000,"sku":null,"price":5.85,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/722.jpg?v=1738611708"},{"product_id":"colombia-best-of-cauca","title":"Colombia Best of Cauca","description":"\u003cp\u003eColombia is making great strides in traceability, quality, and responsible farming. This microlot came from the Cauca region and was sorted aside for matching a particular flavor profile with defect free beans of large size. It sold for a huge premium over generic Colombia, and the farmers directly received the premium for their attention to quality.\u003c\/p\u003e\n\u003cp\u003eColombian coffee beans -- the really good lots -- tend to get lost amongst the millions of bags of ordinary beans, and the small farmers are doing what they can to stand out when they really have a good harvest like this one. This is a Supremo lot, which means they sorted out the larger beans (as opposed to the slightly smaller Excelso).\u003c\/p\u003e\n\u003cp\u003eMy favorite roast of this is just at verge of 2nd cracks, not quite yet there. It's a smooth full flavored coffee with a lot going on in it. We note tastes of lime, cherry,and caramel, not much bitterness, bright, creamy mouthfeel. Very drinkable -- I like this not just as a Colombia, but I like it as a mug of coffee in general. However, you can take it a couple cracks into 2nd cracks and smooth it out -- sweeter, not as bright, and chocolate-cherry flavor profile. Both really nice examples of a mug of Colombia.\u003c\/p\u003e\n\u003cp\u003eUSA arrival: February 2018.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630900019288,"sku":null,"price":4.05,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/806.jpg?v=1738611700"},{"product_id":"colombia-narino-el-azufral","title":"Colombia Narino El Azufral","description":"\u003cp\u003eColombian farmers are really starting to pay attention to quality and discovering that higher quality equals higher prices for their crops. \u003c\/p\u003e \u003cp\u003eThis excelso Colombia is from the southern part of Narino region, in the Andes mountains on a volcano known as El Azufral. It was one of the highest scoring Narino coffees we saw this season. And it's not going to blow you away with complexity or fruitiness or nuttiness -- it's just normal coffee. But the lack of bitterness, earthiness, or defects...along with the sweetness, full bodied rich flavor and classic Colombia taste -- makes it a coffee that you can offer to anyone and have them enjoy it.\u003c\/p\u003e \u003cp\u003eWe like it at about the same roast level of how we roast our other Colombia coffees. Full City+, a few seconds into 2nd cracks tends to be our sweet spot, with hints of chocolate and cherry; but you can get away with taking this one a degree or two lighter if you want more of the peach taste. If you want a dark roast Colombia, it can handle that too. However, if you take it too much lighter than full city, you're risking a chance of a raw grassy taste in the coffee.\u003c\/p\u003e \u003cp\u003eUS arrival December 2017.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630900084824,"sku":null,"price":4.12,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/809.jpg?v=1738611699"},{"product_id":"colombia-tolima","title":"Colombia Tolima ASOPAP","description":"\u003cp\u003eThis Colombia is from the Tolima region, and it is a Fair Trade Organic Certified coffee from the ASOPAP co-op made up of 46 farmers. As Colombia goes, it's pretty traditional, pretty simple and straight-forward. It's certainly drinkable, an above average Colombia with a fair amount of cola sweetness, a little nuttiness, and no surprises.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Tolima growing region has become one of my favorite coffee regions in Colombia for two reasons. 1- it consists of mostly small farmers with a passion for quality and minimal corruption. 2 -- the altitude is perfect for coffee. Anything too light will come off as being sour and tangy. My favorite landing point is Full City, not quite into the 2nd cracks, where you get full body, normal coffee flavor, slight acidity, slight earthiness. Molasses. Cherry. You can also take it quite dark (up to 40 seconds of 2nd cracks) for a french roast with cocoa undertones. It is a supremo sized bean, fairly well sorted with few defects, high altitude coffee.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUSA Arrival November 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630900805720,"sku":null,"price":6.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/861.jpg?v=1738611686"},{"product_id":"colombia-don-enrique-reserve","title":"Colombia Don Enrique","description":"\u003cp\u003eOnly organic coffees from high altitude farms (1600-2200 meters) are considered. Only the best tasting lots of Bourbon and Caturra grown on Don Enrique's farms, and processed with La Minita's oversight. Only the large 17\/18 screensize Supremo beans are sorted out and sold as this brand — a cup with complex flavors of raisin, chocolate, cherry, and walnut. A creamy silky body, engaging mild acidity, and clean sweet aftertaste.\u003c\/p\u003e\n\u003cp\u003eIt’s a washed process Colombia. It’s normal tasting coffee. But FOR a Colombia, it’s above average — no defects, no earthy-dirtyness in the taste, pleasant acidity, no bitterness, good brown sugar sweetness, nice flavor with a hint of tart black cherry undetones and a buttery mouthfeel.\u003c\/p\u003e\n\u003cp\u003eNormally this bean is great when you end the roast right before the 2nd cracks begin and drink it straight, or blend it with Guatemala and Sumatra to make a perfect breakfast blend. If you take it a little bit darker, it is ideal for espresso, but if you're drinking it and think it tastes a little dark and bitter, try roasting it a few degrees lighter next time. If you taste it and note vegetable tastes or a green taste, you need a few degrees darker next time. Of course, if you WANT dark bitterness, you can absolutely take this bean dark and enjoy it as a french roast.\u003c\/p\u003e\n\u003cp\u003eUS arrival: October 2022\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630901461080,"sku":null,"price":5.34,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/924.jpg?v=1738611675"},{"product_id":"colombia-risaralda-supremo","title":"Colombia Cauca El Tambo","description":"\u003cp\u003eColombia is making great strides in traceability, quality, and responsible farming. This microlot came from the Cauca region on the El Tambo farm and was sorted aside for the sweetest, cleanest, crispest taste with defect free beans of large size. It sold for a premium over generic Colombia, and the farmers directly received the premium for their attention to quality.\u003c\/p\u003e\n\u003cp\u003eColombian coffee beans -- the really good lots -- tend to get lost among the millions of bags of ordinary beans, and the small farmers are doing what they can to stand out when they really have a good harvest like this one. This is a Supremo lot, which means they sorted out the larger beans (as opposed to the slightly smaller Excelso).\u003c\/p\u003e\n\u003cp\u003eMy favorite roast of this is just at verge of 2nd cracks, not quite yet there. It's a smooth full flavored coffee. It's really just a nice regular tasting Colombia but if you take it just a little bit lighter or use your imagination and you can note tastes of nuttiness, slight tomato, not much bitterness, a little bit of cola sweetness. Very drinkable -- I like this not just as a Colombia, but I like it as a mug of coffee in general. However, you can take it a couple cracks into 2nd cracks and smooth it out -- sweeter, not as bright, and chocolate-cherry flavor profile. Both really nice examples of a mug of Colombia.\u003c\/p\u003e\n\u003cp\u003eUSA arrival: March 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":30216815378520,"sku":null,"price":5.61,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20240309_160043844_1.jpg?v=1740675556"},{"product_id":"colombia-cauca-ate","title":"Colombia Cauca At'e","description":"\u003cp\u003eA´TE means the \"spirit of the moon\" and the farmers named this coffee to represent the magic of the culture of the communities here in Cauca -- an area with difficult access, surrounded by enormous mountains and located in the central mountain range.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eColombia is making great strides in traceability, quality, and responsible farming. Colombian coffee beans -- the really good lots -- tend to get lost amongst the millions of bags of ordinary beans, and the small farmers are doing what they can to stand out when they really have a good harvest like this one.\u003c\/p\u003e\n\u003cp\u003eMy favorite roast of this is just at verge of 2nd cracks, not quite yet there. It's a smooth full flavored coffee with a lot going on in it, namely undertones of orange and a little cocoa. In lighter roasts we note tastes of grape and apple, sweet chocolate, and no bitterness, but the lighter roasts have thinner body and I find it less satisfying. Take it just to 2nd cracks, and you get smooth, creamy mouthfeel. Very little acidity, slight fruit. Nothing too crazy, but very drinkable, as I sit here writing about it, I keep subconsciously draining my mug and reaching for a refill. If in doubt as to when to let the beans dump, lean towards a slightly lighter roast as opposed to a slightly darker one, so you don't lose the fruit notes rarely found in a South American bean.\u003c\/p\u003e\n\u003cp\u003eUS Arrival December 2019\u003cbr\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":32201162686552,"sku":null,"price":4.4,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20200121_165555.jpg?v=1738611556"},{"product_id":"colombia-huila-gran-galope","title":"Colombia Huila Gran Galope","description":"\u003cp\u003eColombian farmers are really starting to pay attention to quality and discovering that higher quality equals higher prices for their crops. The Gran Galope brand was created to set apart the higher scoring coffees so they didn't get lost into the giant lots. It typically is reserved for coffees scoring an 86. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Huila region is generally my favorite. It sits in the south center of the country, enjoys altitudes of 4500-5000 feet, and is known for coffees with more of a cocoa and sweet stone-fruit taste than those in the northern regions of Colombia.\u003c\/p\u003e\n\u003cp\u003eThis lot comes from a group of f\u003cspan\u003earmers with small plots of land. Several purchasing agencies around the area meticulously control each purchase to guarantee traceability, fairness, and quality. The farmers all use manual hand-crank depulping machines to remove the cherry from the beans, and raised beds for drying the coffee which gives the coffee good air circulation. It is unusual for the farmer to be able to oversee how their coffee is handled, sorted, and prepped every step of the way, but their efforts pay off. They also have been rewarded with a Rainforest Alliance Certification, one of the most demanding sustainability seals. The positive impact to the preservation of this regions’ biodiversity is substantial and is raising the awareness of the importance of organic and rainforest certifications in the area. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a good everyday Colombian. It is not by definition a microlot, and it does not have a particular set of flavor notes to make it stand out -- but with that said, it DOES stand out....we cupped it next to several other lots of Colombians, and this was the best one which is why it's now in our inventory. But we will mostly be medium roasting it and selling it to those who want \"normal coffee\"\u003c\/p\u003e\n\u003cp\u003eCity Roast: get it through the first cracks and maybe another 30 seconds or so. It starts out slightly tart with slight fruit notes, and then sweetens out and finishes with a bittersweet cocoa note.\u003c\/p\u003e\n\u003cp\u003eFull City+, barely, if at all, into 2nd cracks, this is my sweet spot for roasting most Colombians, and this one is no exception. There are some mild cherry and orange notes, big body, caramel, milk chocolate, and pointed acidity. Overall sweetness, no bitterness, and clean aftertaste.\u003c\/p\u003e\n\u003cp\u003eFrench Roast -- 60 seconds of 2nd cracks -- big bold flavor without ashy tastes or too much bitterness. Nothing special here, but a little cream pulls out the caramel flavor.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: March 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":32566384394328,"sku":null,"price":7.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20200327_194121.jpg?v=1738611535"},{"product_id":"colombia-perla-de-inza","title":"Colombia Perla de Inza","description":"\u003cp\u003eColombia is making great strides in traceability, quality, and responsible farming. This microlot came from the Cauca region via the Asorcafe co-op and has Organic certification. The Asorcafe was started 10 years ago with the goal of better marketing and pricing for their coffee in the global marketplace \u003c\/p\u003e\n\u003cp\u003eThis is not entirely \"typical\" of a Colombia. It sold for a huge premium over generic Colombia, and the farmers directly received the premium for their attention to quality.\u003c\/p\u003e\n\u003cp\u003eMy favorite roast of this is just at verge of 2nd cracks, not quite yet there. It's a smooth full flavored coffee with a lot going on in it, and probably would not pass as \"ordinary Colombian\" even to the average person. We note tastes of cherry cola and fig newton cookies, sweet chocolate, and no bitterness. Smooth, creamy mouthfeel. Very little acidity. Very drinkable, as I sit here writing about it, I keep subconsciously draining my mug and reaching for a refill. If in doubt as to when to let the beans dump, lean towards a slightly lighter roast as opposed to a slightly darker one, so you don't lose the dried fruit notes rarely found in a South American bean.\u003c\/p\u003e\n\u003cp\u003eUS arrival July 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":32797543891032,"sku":null,"price":6.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/colombiaorganicburlapbag.jpg?v=1738611522"},{"product_id":"colombia-quindio-palmical-estate","title":"Colombia Quindio Palmichal Estate","description":"\u003cp\u003eThe Quindio growing region is located close to the capitol city of Bogota and is geographically small. Most farmers here don't grow coffee -- it's known for citrus and nuts. We've never had a coffee from here, and this coffee doesn't remind me of a Colombian coffee at all! It's very complex and has fruit notes and complexity that surprised me. We originally bought this planning on branding it as our roasted \"Traditional Colombia\" but it's simply not \"traditional\" enough! It has lively acidity, tangy lime and cranberry undertones, vanilla creaminess, and too much complexity to ever be called \"traditional.\" It's a great medium roast coffee.\u003c\/p\u003e\n\u003cp\u003eFull City, not quite into the 2nd cracks, is probably where you want to go. You'll notice tart cranberry with hints of lime. I really enjoy the balance of acidity with body and flavor here, but it's a little bit exhausting to drink because of the tartness. You have to drink it when it's really hot, and in small amounts, but the complexity is awesome. Really nice mug of coffee (and this coming from someone who doesn't get too excited about Colombian coffee). But if I take it just into 2nd cracks (a couple degrees darker and a few more seconds), the tartness goes away, and it's sweeter, and this is much easier to drink large amounts of, but it loses some of the fruit that makes it so interesting. I've been roasting it both ways and then blending them together to get the best of both. \u003c\/p\u003e\n\u003cp\u003eTake it 30 seconds into the 2nd cracks and you have a solid french roast. You get more of a roast flavor, with just hints of chocolate and very smooth -- not acidic. You can drink it straight or with cream. A step above inexpensive Colombia roasted to this level because the body of it holds up really well. You can also use it as espresso on its own. \u003c\/p\u003e\n\u003cp\u003eUSA Arrival August 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":33378920071256,"sku":null,"price":7.03,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/palmichael2020.jpg?v=1738611489"},{"product_id":"copy-of-colombia-narino-el-azufral","title":"Colombia Narino","description":"\u003cp\u003eColombian farmers are really starting to pay attention to quality and discovering that higher quality equals higher prices for their crops.\u003c\/p\u003e\n\u003cp\u003eThis excelso Colombia is from the southern part of Narino region, high up in the Andes mountains on a volcano known as El Azufral. It was the harvest of just one farmer, Andres Bolanos, and is much nicer than your average Colombian coffee. There's no bitterness, earthiness, or defects. It has great sweetness, full bodied, soft mouthfeel, hints of fruit behind the rich flavor and classic Colombia taste -- makes for a coffee that you can offer to anyone and have them enjoy it.\u003c\/p\u003e\n\u003cp\u003eWe like it at about the same roast level of how we roast our other Colombia coffees. Full City+, a few seconds into 2nd cracks tends to be our sweet spot; but you can get away with taking this one a degree or two lighter if you want more fruity taste. If you want a dark roast Colombia, it can handle that too. \u003c\/p\u003e\n\u003cp\u003eUS arrival April 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":33673258958936,"sku":null,"price":4.45,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20210116_042139423.jpg?v=1738611463"},{"product_id":"colombia-huila-anaerobic","title":"Colombia Huila Anaerobic Natural","description":"\u003cp\u003eThis Colombian coffee was processed using a new process in the coffee industry. It's called anaerobic process because the coffee is put in containers with no oxygen as it ferments. \u003c\/p\u003e\n\u003cp\u003eThey can track the progress of the fermentation by the temperature of the outside of the barrel. If there is a significant increase in the temperature inside the barrel it means that an aerobic fermentation is happening. If it is not stopped in time, vinegar, extreme ferment, and different types of unpleasant acidic flavors can develop in the cup.” \u003cspan class=\"Apple-converted-space\"\u003eWhen done well, the process brings out notes of spice in addition to fruit and sweetness. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"Apple-converted-space\"\u003eThis coffee was grown and processed by a single farmer growing a single varietal in the Huila region. I'm roasting it exactly like a natural process sundried Colombian coffee and letting it out of the roaster just barely out of the first cracks\u003c\/span\u003e\u003cspan class=\"Apple-converted-space\"\u003e\u003c\/span\u003e\u003cspan class=\"Apple-converted-space\"\u003e. Coaxing out some apple, winey, cinnamon, pomegranate, tropical fruit notes. It's much better than I thought it was going to be! I've had anaerobic coffees from a few other sources and been disappointed in them, but this one turned out perfectly. It does not have any of the vinegar or unpleasant tastes, but it also does not taste at all like a Colombia coffee.  It's a fascinating coffee, and I do love it.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"Apple-converted-space\"\u003eUS Arrival: August 2022\u003c\/span\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":39267607806040,"sku":null,"price":7.7,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20220911_210658745.jpg?v=1738611456"},{"product_id":"colombia-huila-double-fermentation","title":"Colombia Huila Double Fermentation","description":"\u003cp\u003eThis Colombian coffee was processed using a new experimental process in the coffee industry. It's called Double Fermentation process because the coffee is fermented as normal, dried, and then put through the fermentation tank a second time to bring out a sweeter, more fruity, more complex mug of coffee. A little more tangy than a normal Colombia with hints of grape jam. We are roasting it 4 degrees lighter than a normal washed Colombia.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"Apple-converted-space\"\u003eThis coffee was grown by the El Balcon group (\"The Balcony\") in the Huila region. It's called that because the way the hills grow up around the river valley, it looks like you're standing in an auditorium looking down at a stage. There are about 50 producers involved in this group. We are looking forward to more experiments coming out of this co-op. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"Apple-converted-space\"\u003eUS Arrival September 2025\u003c\/span\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":39952058417240,"sku":null,"price":7.1,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20220527_181100794.jpg?v=1738611386"},{"product_id":"colombia-huila-nieva","title":"Colombia Huila Aceveda","description":"\u003cp\u003eAceveda is a city within the Huila region. The Huila region is generally my favorite. It sits in the south center of the country, enjoys altitudes of 4500-5000 feet, and is known for coffees with more of a cocoa and sweet stone-fruit taste than those in the northern regions of Colombia.\u003c\/p\u003e\n\u003cp\u003eThis particular lot is extra cocoa, particularly if you nudge it a couple degrees darker than usual. At a medium roast or even a dark roast, it's largely still \"normal coffee\" with lots of body and cocoa notes but nothing too weird.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFull City+, a few second into 2nd cracks, this is my sweet spot for this one. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFrench Roast -- 60 seconds of 2nd cracks -- big bold flavor without ashy tastes or too much bitterness. Nothing special here, but a little cream pulls out caramel flavor and it works.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: April 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":40003709239384,"sku":null,"price":3.97,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/output-onlinejpgtools_2_f91ba2be-be39-4ea1-b567-4df16605e389.jpg?v=1738611381"},{"product_id":"colombia-cauca-pink-bourbon-natural","title":"Colombia Cauca Pink Bourbon Natural","description":"\u003cp\u003eColombia is making great strides in traceability, quality, and responsible farming. This microlot came from the Cauca region via the Juan Martin farm (named from the farmer's name who runs it).  He is a crazy passionate experimental farmer who decided to try growing the pink bourbon varietal. It's a hybrid of yellow bourbon and red bourbon and you have to plant it from seed and wait three years. It doesn't produce much and it doesn't live very long. It's hard to know when to harvest because the fruit is pink when it's ripe, and with other coffees, pink means unripe. If you wait for this one to turn red it spoils. \u003c\/p\u003e\n\u003cp\u003ePink Bourbon coffee tastes magical. Not like coffee. It tastes like lavender lemonade. Like magical berries. Like dream candy. He dried it under the sun, so it's a natural process bean and has to be roasted really light -- barely out of 1st cracks -- we use an Ethiopia roasting profile.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMaybe it's not the most amazing coffee you've ever tasted, but it really is magical and has a crazy amount of labor and passion behind it. We are tasting cranberry, rhubarb, flowers, citrus, sugar. Everything about this coffee is so cool. We're sharing it with everyone who walks in the door just to see their reaction. It's not cheap, but it's a labor of love.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival August 2022\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":40093451944024,"sku":null,"price":9.88,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/1663685265863.jpg?v=1738611372"},{"product_id":"colombia-passion-fruit-co-ferment","title":"Colombia Passion Fruit Co-Ferment","description":"\u003cp\u003eThis Colombian coffee was processed using a new process in the coffee industry. It's called Co-Fermentation, and a secondary ingredient is introduced during fermentation to effect the final outcome. In this case, pieces of passion fruit were added to the coffee cherries and they underwent anaerobic process in the same container before being taken out and fully washed and dried to normal levels. \u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"Apple-converted-space\"\u003eThis coffee was grown and processed by a single farm (Finca Monteblanca)growing a single varietal (Purple Caturra) in the Huila region. I'm roasting it even lighter than a natural process sundried Colombian coffee and letting it out of the roaster just barely out of the first cracks\u003c\/span\u003e\u003cspan class=\"Apple-converted-space\"\u003e\u003c\/span\u003e\u003cspan class=\"Apple-converted-space\"\u003e. The passion fruit flavor is all over it, but beyond that we are coaxing out some apple, winey, cinnamon, chocolate, and tropical fruit notes. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"Apple-converted-space\"\u003eIt's certainly not a traditional coffee, but it intrigues me to wonder about where this process is going. I'm not sure passion fruit is the game changing addition, but maybe there's an ingredient that's so tasty it will become commonplace to be processed with coffee cherries? I don't know! Co-fermentation is a fascinating idea, and I do look forward to bringing in more of these experiments as more farmers play with it. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"Apple-converted-space\"\u003eUS Arrival: September 2023\u003c\/span\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":46817121567007,"sku":null,"price":11.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20230924_195938892.jpg?v=1738611309"},{"product_id":"colombia-calda-pink-bourbon-natural","title":"Colombia Huila Pink Bourbon Natural","description":"\u003cp\u003eColombia is making great strides in traceability, quality, and responsible farming. This microlot came from the Huila region.  Pink Bourbon is an Ethiopia derived hybrid and you have to plant it from seed and wait three years. It doesn't produce much and it doesn't live very long and grows really tall which makes it hard to pick. It's hard to know when to harvest because the fruit is pink when it's ripe, and with other coffees, pink means unripe. If you wait for this one to turn red it has spoiled. \u003c\/p\u003e\n\u003cp\u003ePink Bourbon coffee has a taste that is wonderful. Hardly tastes like coffee. It tastes like blackberry lemonade. Like candied flower petals. I don't know how to describe it. It was dried under the sun, so it's a natural process bean and has to be roasted really light -- barely out of the end of 1st cracks -- we use an Ethiopia roasting profile.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis one really is worth experimenting with and has a crazy amount of labor and passion behind it. We are tasting grape jam, elderberries, rose, citrus, sugar. Everything about this coffee is so cool. It's fun to brew it for friends to see their reaction when they drink it. It's not cheap, but it's a labor of love.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival June 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":46830259896607,"sku":null,"price":8.88,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20250621_163430722.jpg?v=1750523788"},{"product_id":"colombia-huila-orange-bourbon-1","title":"Colombia Huila Orange Bourbon","description":"\u003cp\u003eColombia is making great strides in traceability, quality, and responsible farming. This washed process microlot came from the Huila region via the San Agustin co-op. Orange Bourbon is related to Pink Bourbon and is of Ethiopian descent. The trees doesn't produce much and it doesn't live very long. So even though it has a good reputation for how it tastes, it's very rarely grown and has to cost a lot to warrant the hassle.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOrange Bourbon coffee tastes like it is from a different generation of coffee. Back when coffee was less complicated -- it's sweet, not bitter, but not fruity. Has chocolate and a slight winey white grape note. Comforting. Trustworthy. You pretty much want to roast it like a regular Colombia washed process coffee. For us, that means just shy of 2nd cracks. \u003c\/p\u003e\n\u003cp\u003eProducing orange bourbon coffee requires a crazy amount of labor and passion and it may be a while before you seen one for sale again. It's not cheap, but it's a labor of love.\u003c\/p\u003e\n\u003cp\u003eUS Arrival December 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":47362491908383,"sku":null,"price":6.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20231213_193747492.jpg?v=1738611289"},{"product_id":"colombia-huila-yellow-bourbon","title":"Colombia Huila Yellow Bourbon","description":"\u003cp\u003eColombia is making great strides in traceability, quality, and responsible farming. This washed process microlot came from the Huila region via the Palestina Association co-op. Yellow Bourbon is related to Red Bourbon and is an old heirloom varietal from which many hybrids have sprung off. The trees doesn't produce much and it doesn't live very long. So even though it has a good reputation for how it tastes, it's very rarely grown and has to cost a lot to warrant the hassle.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eYellow Bourbon coffee has some hints of fruit notes -- when you isolate them, they are almost like how you would expect yellow plums or yellow raisins to taste. It has more character than most Colombian coffees but is still recognizable as one. We are also getting caramel, sesame seed, and pear flavors. We enjoy it both as coffee and as espresso. You pretty much want to roast it like a regular Colombia washed process coffee. For us, that means just shy of 2nd cracks. \u003c\/p\u003e\n\u003cp\u003eProducing yellow bourbon coffee requires a crazy amount of labor and passion. You sometimes see them out of Brazil, but not too often in Colombia. It's not cheap, but it's a labor of love.\u003c\/p\u003e\n\u003cp\u003eUS Arrival December 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":47362507440415,"sku":null,"price":6.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20231213_193735105.jpg?v=1738611288"},{"product_id":"colombia-huila-red-bourbon","title":"Colombia Huila Guadalupe","description":"\u003cp\u003eColombia is making great strides in traceability, quality, and responsible farming. This washed process microlot came from the Huila region via the Guadalupe co-op. Red Bourbon is one of the classic old heirloom varietals from which many hybrids have sprung off, and we especially seek it out when buying Costa Rican coffees, but it's equally special out of Colombia. The trees doesn't produce much and it doesn't live very long. So even though it has a good reputation for how it tastes, it's very rarely grown and has to cost a lot to warrant the hassle.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRed Bourbon coffee has sweetness like brown sugar with some red apple, blood orange, and hints of tobacco. This one is a pretty classic Colombian coffees but without the bitterness. You pretty much want to roast it like a regular Colombia washed process coffee. For us, that means just shy of 2nd cracks. \u003c\/p\u003e\n\u003cp\u003eProducing red bourbon coffee requires a crazy amount of labor and passion. You sometimes see them out of Brazil, but not too often in Colombia. It's not cheap, but it's a labor of love.\u003c\/p\u003e\n\u003cp\u003eUS Arrival April 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":47362515271967,"sku":null,"price":5.85,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20240529_183740945.jpg?v=1740675146"},{"product_id":"colombia-narino-la-arboleda","title":"Colombia Narino La Arboleda","description":"\u003cp\u003eColombian farmers are really starting to pay attention to quality and discovering that higher quality equals higher prices for their crops.\u003c\/p\u003e\n\u003cp\u003eThis excelso Colombia is from the southern part of Narino region, in the Andes mountains on a volcano known as El Azufral. There are 18 farmers involved with this coffee and they are good at what they do. And it's not going to blow you away with complexity or fruitiness or nuttiness -- it's just normal coffee. But the lack of bitterness, earthiness, or defects...along with the sweetness, full bodied rich flavor and classic Colombia taste -- makes it a coffee that you can offer to anyone and have them enjoy it.\u003c\/p\u003e\n\u003cp\u003eWe like it at about the same roast level of how we roast our other Colombia coffees. Full City+, a few seconds into 2nd cracks tends to be our sweet spot, with hints of chocolate and cherry; in slightly lighter roasts we get grapefruit and lemonade, but at normal roasts it's coffee flavored. If you want a dark roast Colombia, it can handle that too. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS arrival December 2023.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":47395762503967,"sku":null,"price":4.66,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20231221_052856615_1.jpg?v=1738611285"},{"product_id":"colombia-huila-yellow-bourbon-1","title":"Colombia Huila Yellow Bourbon","description":"\u003cp\u003eColombia is making great strides in traceability, quality, and responsible farming. This washed process microlot came from the Huila region via 10 farmers who unofficially have formed a co-op amongst themselves to increase their yield and marketing power. Yellow Bourbon is related to Red Bourbon and is an old heirloom varietal from which many hybrids have sprung off. The trees don't produce much and it doesn't live very long. So even though it has a good reputation for how it tastes, it's very rarely grown and has to cost a lot to warrant the hassle.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eYellow Bourbon coffee has some hints of fruit notes -- when you isolate them, they are almost like how you would expect yellow plums or yellow raisins to taste. It has more character than most Colombian coffees but is still recognizable as one. We are also getting caramel, sesame seed, and pear flavors. We enjoy it both as coffee and as espresso. You pretty much want to roast it like a regular Colombia washed process coffee. For us, that means just shy of 2nd cracks. \u003c\/p\u003e\n\u003cp\u003eProducing yellow bourbon coffee requires a crazy amount of labor and passion. You sometimes see them out of Brazil, but not too often in Colombia. It's not cheap, but it's a labor of love.\u003c\/p\u003e\n\u003cp\u003eUS Arrival May 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":47784570618143,"sku":null,"price":6.65,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/IMG20240303170003.jpg?v=1738611268"},{"product_id":"colombia-huila-2","title":"Colombia Huila","description":"\u003cp\u003eThe Huila region is generally my favorite coffee growing region. It sits in the south center of the country, enjoys altitudes of 4500-5000 feet, and is known for coffees with more of a cocoa and sweet stone-fruit taste than those in the northern regions of Colombia.\u003c\/p\u003e\n\u003cp\u003eThis particular lot is not complex, not defective. It is 100% coffee flavored with nothing extra to make it stand out, but nothing to make you not like it. At a medium roast or even a dark roast, it's largely just \"normal coffee\" with lots of body and cocoa notes but nothing weird.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eI bought it because of the price point. Sometimes you just need a coffee that tastes like coffee that wasn't too expensive.\u003c\/p\u003e\n\u003cp\u003eFull City+, a few second into 2nd cracks, this is my sweet spot for this one. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFrench Roast -- 60 seconds of 2nd cracks -- big bold flavor without ashy tastes or too much bitterness. Nothing special here, but a little cream pulls out caramel flavor and it works.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: July 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":48952158912799,"sku":null,"price":4.97,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/output-onlinejpgtools_2_f91ba2be-be39-4ea1-b567-4df16605e389.jpg?v=1738611381"},{"product_id":"colombia-cauca-gran-galope","title":"Colombia Cauca Gran Galope","description":"\u003cp\u003eColombian farmers are really starting to pay attention to quality and discovering that higher quality equals higher prices for their crops. The Gran Galope brand was created to set apart the higher scoring coffees so they didn't get lost into the giant lots. It typically is reserved for coffees scoring an 86. \u003c\/p\u003e\n\u003cp\u003eThis lot comes from a group of f\u003cspan\u003earmers with small plots of land. Several purchasing agencies around the area meticulously control each purchase to guarantee traceability, fairness, and quality. The farmers all use manual hand-crank depulping machines to remove the cherry from the beans, and raised beds for drying the coffee which gives the coffee good air circulation. It is unusual for the farmer to be able to oversee how their coffee is handled, sorted, and prepped every step of the way, but their efforts pay off. They also have been rewarded with a Rainforest Alliance Certification, one of the most demanding sustainability seals. The positive impact to the preservation of this regions’ biodiversity is substantial and is raising the awareness of the importance of organic and rainforest certifications in the area. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a good everyday Colombian. It is not by definition a microlot, and it does not have a particular set of flavor notes to make it stand out -- but with that said, it DOES stand out....we cupped it next to several other lots of Colombians, and this was the best one which is why it's now in our inventory. But we will mostly be medium roasting it and selling it to those who want \"normal coffee\"\u003c\/p\u003e\n\u003cp\u003eCity Roast: get it through the first cracks and maybe another 30 seconds or so. It starts out slightly tart with slight fruit notes, and then sweetens out and finishes with a bittersweet cocoa note.\u003c\/p\u003e\n\u003cp\u003eFull City+, barely, if at all, into 2nd cracks, this is my sweet spot for roasting most Colombians, and this one is no exception. There are some mild cherry and orange notes, big body, caramel, milk chocolate, and pointed acidity. Overall sweetness, no bitterness, and clean aftertaste.\u003c\/p\u003e\n\u003cp\u003eFrench Roast -- 60 seconds of 2nd cracks -- big bold flavor without ashy tastes or too much bitterness. Nothing special here, but a little cream pulls out the caramel flavor.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: December 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":49100840698143,"sku":null,"price":6.49,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20200327_194121.jpg?v=1738611535"},{"product_id":"colombia-narino-buesaco-2","title":"Colombia Narino Buesaco","description":"\u003cp\u003eIn Narino coffee is everywhere, seemingly everyone grows it or is a part of the process. But in the micro-region of Buesaco, its a serious part of life. Every time you get in a jeep to drive to a farm there's coffee being dried on the side of the street or weighed down trucks bringing beans to the warehouse. Craft coffee is becoming a bigger deal in this area. With fantastic coffeeshops like, Amor Perfecto, offering region-specific brews and sourcing only Colombian beans you get the sense that the Buesaco coffee farmers are starting to take a lot of pride and attention to their production.\u003c\/p\u003e\n\u003cp\u003eIt's a delicious medium roast -a real gem, but I like to show it off by taking it a couple degrees lighter than other Colombia coffees. When we take it lighter, we taste a nice juicy coffee with orange juice notes, rhubarb, vanilla wafer, plum, lots of complexity. If you want a dark roast Colombia, you are probably better off buying a less expensive bean, but if you accidentally take this one dark, it can handle it, with slight hints of fruit sweetness beneath the roastiness.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS arrival October 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":49561820725535,"sku":null,"price":7.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/1667854585949.jpg?v=1738611709"},{"product_id":"colombia-narino-aponte-honey-1","title":"Colombia Narino Aponte Honey","description":"\u003cp\u003eNarino is in Southern Colombia and coffee is everywhere; seemingly everyone grows it or is a part of the process. Every time you get in a jeep to drive to a farm there's coffee being dried on the side of the street or being driven to a warehouse.\u003c\/p\u003e\n\u003cp\u003eThese beans receive special honey-processing by hand. This lot was grown by John Janamejoy , a farmer from the Aponte microregion. It is rare to get a honey processed coffee out of Colombia.\u003c\/p\u003e\n\u003cp\u003eIt is nicely sweet and smooth -- a \"soft\" coffee that you can mindlessly sip at all day. This one has all the nice characteristics of a good Colombian coffee; there's a brown sugar\/honey sweetness. But because it was honey-processed there are subtle undertones of cranberry, red apple, winey acidity, tangerine, with some stonefruit like peach in the aftertaste. Overall the coffee is sweet and pleasant and the hints of nuance make this a very drinkable coffee.\u003c\/p\u003e\n\u003cp\u003eIt also is an interesting espresso. At light roast levels, you get tangy fruits and crema without too much brightness. At just into the 2nd cracks, it is less complex but still has a lot of crema and a really strong chocolatey aftertaste. There are definitely some espresso blending experiments worth doing with this bean.\u003c\/p\u003e\n\u003cp\u003eBy definition, a honey coffee has had the sugars of the coffee fruit soaking 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, and it is done.  It roasts similar to a Central American honey bean. It needs about 5 degrees of a higher end temperature than a natural process coffee. If in doubt, err on the side of being too light although if you taste vegetables, you got it too light. Try to keep the roast at 15 minutes or less. We also turn the exhaust fan up towards the end which keeps the smoke from mingling with the beans and makes the coffee taste cleaner.\u003c\/p\u003e\n\u003cp\u003eUS Arrival November 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":49987788603679,"sku":null,"price":7.33,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/887.jpg?v=1738611679"},{"product_id":"colombia-cauca-natural","title":"Colombia Cauca Natural","description":"\u003cp\u003eColombia is making great strides in traceability, quality, and responsible farming. This microlot came from central Cauca region by four farmers and was sorted aside to be sundried instead of washed. It sold for a premium over generic Colombia, and the farmers directly received the premium for their attention to quality.\u003c\/p\u003e\n\u003cp\u003eMy favorite roast of this is about thirty seconds out of the 1st cracks. A couple degrees darker than an Ethiopia, but much lighter than a washed Colombia. If you take this one to the second cracks you'll burn it. We are tasting slight tomato, gooseberry, yuzu lemon, a little bit of cola sweetness, a little chocolate as it cools. I'm usually skeptical of natural process Colombia coffees, and this one impressed me. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUSA arrival: December 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":50519816700191,"sku":null,"price":8.59,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20250124_171648666.jpg?v=1740674679"},{"product_id":"colombia-huila-bochica","title":"Colombia Huila Bochica","description":"\u003cp\u003eColombian farmers are really starting to pay attention to quality and discovering that higher quality equals higher prices for their crops. The Bochica brand is a regional blend of coffees that represent the growing region (in this case, Huila) and is reserved for small lots of high scoring coffees that then get blended together. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Huila region is generally my favorite. It sits in the south center of the country, enjoys altitudes of 4500-5000 feet, and is known for coffees with more of a cocoa and sweet stone-fruit taste than those in the northern regions of Colombia.\u003c\/p\u003e\n\u003cp\u003eThis is a good everyday Colombian. It is not by definition a microlot, and it does not have a particular set of flavor notes to make it stand out -- but with that said, it DOES stand out....we cupped it next to several other lots of Colombians, and this was the best one which is why it's now in our inventory. But we will mostly be medium roasting it and selling it to those who want \"normal coffee\"\u003c\/p\u003e\n\u003cp\u003eCity Roast: get it through the first cracks and maybe another 30 seconds or so. It starts out slightly tart with slight fruit notes, and then sweetens out and finishes with a bittersweet cocoa note.\u003c\/p\u003e\n\u003cp\u003eFull City+, barely, if at all, into 2nd cracks, this is my sweet spot for roasting most Colombians, and this one is no exception. There are some mild cherry and orange notes, big body, caramel, milk chocolate, and pointed acidity. Overall sweetness, no bitterness, and clean aftertaste.\u003c\/p\u003e\n\u003cp\u003eFrench Roast -- 60 seconds of 2nd cracks -- big bold flavor without ashy tastes or too much bitterness. Nothing special here, but a little cream pulls out the caramel flavor.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: May 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":50929337729311,"sku":null,"price":7.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20250519_214443328.jpg?v=1747692044"},{"product_id":"colombia-geisha-natural","title":"Colombia Geisha Natural","description":"\u003cp\u003eOnly a handful of farms in the world have the right microclimate to grow the magical Geisha variety of coffee. It's not generally grown in Colombia, but the results were incredible. It tastes everything like a Geisha and nothing like a Colombia. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe coffee needs to be roasted quickly with steady heat and lots of airflow. We are roasting it like a honey-process coffee in small batch sizes. Everything about Geisha beans are delicate. I aim for just shy of a 15 minute roast in our drum roaster. Being a sundried natural coffee means you have to keep it as a light roast, and the lighter you go the more complexity you'll find. With geisha there's a little bit of a sweet spot where it goes from extremely floral in a weird way to a few degrees darker where it's super interesting without being weird and then a few degrees darker than that it's just caramel and not so special.  The mouthfeel is distinct and different than with most coffees. The aroma and first impression is intensely floral, with notes of rose specifically coming through, and then a swirl of citrus flavor -- most closely to a Pomelo grapefruit -- and then a heavy finish like creme brulee or dolce de leche leaving a caramelized sweetness after each sip. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis microlot was produced by Lisandro Cardenas who is a third-generation farmer and grows coffee on his Las Brisas Estate in the Acevedo district of the Huila region.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eUSA Arrival: May 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":50966416523551,"sku":null,"price":11.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20250603_190503411.jpg?v=1748978321"},{"product_id":"colombia-tabi-washed","title":"Colombia Tabi Washed","description":"\u003cp\u003eThis is an offering from a small estate in the Huila region called El Tesoro \"The Treasure\" in the Narino region. The coffee was planted at 5100 foot altitude and is a reasonably new Colombian variety called Tabi.\u003c\/p\u003e\n\u003cp\u003eThis is our first Tabi, and I had heard such great things about it that my expectations may have been too high. For sure, it's great coffee, but it's still recognizable as a Colombian profile and doesn't push the boundaries. We are getting a molasses taste, slight dried fruit, and nutty acidity. No bitterness. Good body. \u003c\/p\u003e\n\u003cp\u003eMy favorite roast of this is just at verge of 2nd cracks. We've just been drinking it as coffee, but it seems to work nicely in espresso as well. The sweetness carries through in the espresso and makes a nice shot. You can also roast it dark (45 seconds of 2nd cracks) to get a nice french roast.\u003c\/p\u003e\n\u003cp\u003eUSA arrival August 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":51092404142367,"sku":null,"price":7.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20250801_185826454_3b80a0d7-c694-4455-bcc1-bd03dc59ef5d.jpg?v=1754157716"},{"product_id":"colombia-huila-pink-bourbon-1","title":"Colombia Pink Bourbon Washed","description":"\u003cp\u003eColombia is making great strides in traceability, quality, and responsible farming. This washed process microlot came from the Huila region and is fantastic. Pink Bourbon bushes don't produce much and don't live very long. It's hard to know when to harvest because the fruit is pink when it's ripe. With other coffees, pink means unripe. If you wait for this one to turn red it spoils. \u003c\/p\u003e\n\u003cp\u003ePink Bourbon coffee tastes sweeter and more fruity than most varietals. You pretty much want to roast it like a regular Colombia washed process coffee but an end temperature a degree or two lighter than you normally would in order to appreciate the extra sweetness. For us, that means just shy of 2nd cracks. However, this is a washed Colombia that you can legitimately roast as a light roast, more like a Costa Rica or Panama. The complexity of flavors at this level blow me away. \u003c\/p\u003e\n\u003cp\u003eProducing pink bourbon coffee requires a crazy amount of labor and passion. Everything about this coffee is so cool. We're sharing it with everyone who walks in the door just to see their reaction. It's not cheap, but it's a labor of love.\u003c\/p\u003e\n\u003cp\u003eUS Arrival December 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":51252773159199,"sku":null,"price":8.19,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20251212_185223831_8018edaf-dc3e-4a38-862f-3255eef8ac30.jpg?v=1765566531"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/collections\/colombia.jpg?v=1647829812","url":"https:\/\/happymugcoffee.mom\/collections\/colombia.oembed","provider":"Happy Mug","version":"1.0","type":"link"}