{"title":"Costa Rica","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"category-growing-regions\"\u003e\n\u003ch2\u003eGrowing Regions\u003c\/h2\u003e\n\u003cdiv class=\"categoryextrafield\"\u003e\n\u003cdiv class=\"content\"\u003e\n\u003cp\u003ePerhaps the gem of the whole continent. Some of the best coffee in the world comes out of Costa Rica, particularly the Tarrazu region, and more specifically, the sub-region of Dota.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2\u003eRoasting Guide\u003c\/h2\u003e\n\u003cdiv class=\"categoryextrafield\"\u003e\n\u003cdiv class=\"content\"\u003e\n\u003cp\u003eA quality Costa Rican coffee should be roasted no darker than the start of the 2nd cracks, and in many cases, a lighter roast than this will provide a better mug of coffee. Very light roasts will bring out unpleasant tones of lemon and sourness, but from the 2nd cracks and beyond, burnt tastes quickly develop, and any special quality in the coffee is immediately lost. In-between, you find a sweet spot that gives you a coffee with just the right amount of acidity, body, and complexity. The undertones are not prominent, but certainly there if you’re looking for them. A quality Costa Rica at its best roast will demonstrate floral aroma, delicate taste, sweet grain undertones, and an aftertaste so smooth and sweet you can’t help but get a refill.\u003c\/p\u003e\n\u003cp\u003eWith few exceptions, Costa Rican coffee is a washed process coffee.  Honey Processed and Natural Processed microlots are sometimes available in summertime, and tend to be more complex and have a softer taste, still best accustomed to light roasts.\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\u003eIn general, the estates produce better coffee than the co-ops, so it is often more successful to seek out responsible farms instead of fair trade certifications.  The carefully sorted microlots can be some of the best coffee in the world.  \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","products":[{"product_id":"costa-rica-la-magnolia","title":"Costa Rica La Magnolia","description":"\u003cp\u003eCosta Rica grows perhaps the finest coffees of Central America, and this one makes their reputation even stronger. La Magnolia is grown in the Tres Rios region at 4,000 to 6,000 feet above sea level. The cultivars are Caturra and Catuai, and beans are sorted out as a large size 16 screensize. The aroma has a nice floral smell. The acidity is not overbearing, and the aftertaste is clean and pleasant, making it easy to go back for another refill. The taste of the coffee has sweetness with floral undertones and tons of chocolate. It's a fairly normal, everyday sort of coffee, but very drinkable, enjoyable. \u003c\/p\u003e\n\u003cp\u003eWe roast it 45 seconds past the 1st cracks, and not into the 2nd cracks: there’s a surprising amount of body and smoothness for a coffee of this fairly light roast level.\u003c\/p\u003e\n\u003cp\u003eIt’s really an ideal morning cup of coffee, bound to set your day off in a good way.\u003c\/p\u003e\n\u003cp\u003eArrived in US in July 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630885044312,"sku":null,"price":4.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20211104_205109814.jpg?v=1738611915"},{"product_id":"costa-rica-el-conquistador","title":"Costa Rica El Conquistador","description":"\u003cp\u003eThis Costa Rica is grown in the Dota micro-region of Tarrazu, which is a particularly high altitude region within the reputable Tarrazu. The La Minita farm oversees the quality and processing of this bean, puts its seal of approval on it, and exports it to the US. It’s a smaller bean size than some (15 screen size) and showcases a cocoa flavor, and a fuller body. This is at least partly due to processing techniques. The estate does all of the processing on site which gives them more control -- as opposed to taking it to a community mill. Their longer drying and washing times gives it the body, the high altitude gives it complexity and keeps the acidity at bay. The attributes are all “just right” making it a well-balanced coffee, which simply means, it has SOME brightness, SOME body, and SOME complexity, none of which are overpowering. It is not a particularly complex or interesting coffee, but one which no one would dislike. It's a nice coffee for a gathering.\u003c\/p\u003e\n\u003cp\u003eWe've been carrying this coffee for eight years now, and it's getting to have quite a following with our customers. It has a slight nuttiness, lots of sweetness, somewhat creamy, clean aftertaste, overall balanced. Not quite as complex as a microlot, but a really nice coffee for the price. Most commercial \/ semi-commercial roasters I’m acquainted with sell Costa Rica on the darker side of roasts with at least a spotty oil on the beans. I am not a fan of roasting Costa Rica dark, but this one handles it better than most.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival: May 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630885077080,"sku":null,"price":7.55,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/655.jpg?v=1738611914"},{"product_id":"costa-rica-tarrazu-la-minita","title":"Costa Rica Tarrazu La Minita","description":"\u003cp\u003eReputed as one of the best coffees in the world, the farm boasts meticulously grown coffee, paying attention to every detail, and turning the profits into educating, caring for, and improving the lives of those living nearby. Only about 1,000 burlap bags a year are sold, and the beans branded as \"La Minita\" are only the top 18% of their total crop, after being sorted several times. It’s grown high enough that you can roast it as dark as you like, but that would be a shame. It’s best when roasted slowly; the beans are dense and require more heat than most. Just a snap or two into the second cracks you will find a low acidity, sweet grain, and refreshing juiciness. You can actually pull it out right after the 1st cracks without risk of sour or unpleasant acidity. My sweet spot is to give it about 45-60 seconds of slow heat past the ending of the 1st cracks, and that's where you find the subtle maple sweetness, slight sweet citrus, milk chocolate, slight floral notes, crisp clarity, and wonderful smoothness. It’s a coffee that you can brew and have sit there for an hour, and still not be bitter or astringent after it cooled down. The beans really are that perfect. If you’ve not heard or tried La Minita before, you really need to give it a try. The farm is officially Rainforest Alliance Certification. They did not have to make the slightest change to their farm to receive certification — they were already exceeding all of the guidelines for wildlife habitat, soil erosion, shade trees, conservationism, water use, etc. The amazing things the farm does for its workers and the community are limitless. Educations, social programs, medical assistance. The workers are PASSIONATE about the coffee, knowing they are growing some of the best coffee anywhere in the world.\u003c\/p\u003e\n\u003cp\u003eUS Arrival June 2025\u003cbr\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630885109848,"sku":null,"price":7.65,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/633.jpg?v=1738611913"},{"product_id":"costa-rica-rio-negro","title":"Costa Rica Rio Negro","description":"\u003cp\u003eRio Negro is an estate in the Coto Brus region which is in the very southernmost part of the country, bordering Panama, and sitting at approximately 4000 feet above sea level. This is an early arrival of 2016 Costa Rica -- not necessarily the best we'll have this year, but certainly better than anything left from 2015. This farm was named after the Rio Negro river running through it. It is set up to La Minita standards as far as growing, picking, and testing. Indeed, the quality is not disappointing. Medical and Dental clinic on site take care of the farm workers medical needs. The workers earn a fair income, and the farm practices sustainable and organic farming, and it is Rain Forest Alliance certified. This coffee has an alluring floral fragrance to it in light roasts, like a honeysuckle and rose petal. It also has light citrus undertones, and very slight acidity. It's just a delicate sophisticated coffee, much like what you would find coming from Panama, but available at a much lower price.\u003c\/p\u003e\n\u003cp\u003eMost commercial \/ semi-commercial roasters I’m acquainted with sell Costa Rica on the darker side of roasts, with at least a spotty oil on the beans. I feel that Costa Rica rarely makes a good choice for dark roast, as the body becomes too thin as you go into the 2nd cracks. This coffee is really good at Full City roast, say 408 degrees bean temperature --about 60 seconds out of the 2nd cracks beginning. At that level it showcases its floral and sweet orange undertones -- really enjoyable. I wouldn't take this bean darker than that unless you want to pull espresso shots with it, at which point you could take it 10+ seconds into 2nd cracks.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630887338072,"sku":null,"price":4.58,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_fe5cce0c-1514-4540-8503-450cab9628a5.jpg?v=1738611875"},{"product_id":"costa-rica-tarrazu-la-pastora","title":"Costa Rica Tarrazu La Pastora","description":"\u003cp\u003eA very highly rated Costa Rican, and one of the best known mills and with strict quality standards. It’s a very dense hard bean grown at 4000-5000 feet altitude, and requires more heat than most Costa Ricans. It's part of an organization called EarthWatch which heavily researches sustainable agricultural practices.\u003c\/p\u003e\n\u003cp\u003eWe are roasting it pretty light. About 45 seconds past the end of the 1st cracks. It's a fine line of ending the roast too soon and getting a little bit of vegetal\/grassy flavor, or ending it too late and missing out on the subtle complexities. But just take notes as you're roasting and you can probably nail it by your second attempt. \u003c\/p\u003e\n\u003cp\u003eThis is one of the first 2022 Costa Rica arrivals, even though its really late getting here. I'm tasting a comforting red fruit (pomegranate? cherry?) with citrus and floral, and clean finish.  It's not like what I think of as a Costa Rica from this region, but it is altogether enjoyable and super easy to drink a large mug of this. I know we have some customers who have success roasting this coffee darkly, but I do feel like there are better choices for dark roasts. \u003c\/p\u003e\n\u003cp\u003eUS Arrival May 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630887632984,"sku":null,"price":5.74,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/costaricacoffeeburlapbaglapastora.jpg?v=1738611869"},{"product_id":"costa-rica-naranjo-honey-process","title":"Costa Rica Naranjo Honey Process","description":"\u003cp\u003eThis one is a great story. This crop is all from one farmer's field, up in the highlands of Naranjo. He \"honey processed\" this lot of coffee by hand which means the \"honey\" (the fruit pulp) was left on the coffeebean in order to give it an extra dimension of flavor and sweetness. Only 9 bags were produced like this, and we bought 2 of them. There were a handful of similar options for sale, but we had to choose one based on limited information because all the little lots were going to sell out long before they made it into the port. After the lots arrived in the US, the coffee trader called me up and said, \"nothing to worry about, yours is the best one that came in, when I tasted it I said, \"I'm glad Matt is getting this one.\" So there you go. We got lucky.\u003c\/p\u003e \u003cp\u003eIt is uncommon to get a honey processed coffee out of Costa Rica, which usually only exports washed process beans. This crop was harvested in February 2014 and received in the USA in May 2014.\u003c\/p\u003e \u003cp\u003eIt has really heavy body for a honey processed coffee, which is nice. The undertones of plum and cherry are not overpowering, but just right. You have to think about it a little bit, but it's definitely there. The real selling point is that it is a light roast coffee without sour or overly bright tones. The overall smoothness and sweetness in the coffee is enjoyable. It's what I would describe as being a \"soft\" coffee. \u003c\/p\u003e \u003cp\u003eBy definition, a honey coffee has had the sugars of the coffee fruit imbued into the pit during the processing, so it is a delicate bean that is susceptible to scorching. Home roasting units won't have a problem, but if you have a large drum roaster, don't preheat it above 350 degrees, and go lower if you can. Then nudge the heat up gently, evenly, get it through the 1st cracks, maybe wait 30 seconds more, let it out. If in doubt, err on the side of being too light. Keep the roast under 15 minutes. If the bean temp gets over 400 degrees you start burning the sugars. \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630887698520,"sku":null,"price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_6d92b0ac-0dab-4f3b-9f0c-65e496d70bcf.jpg?v=1738611867"},{"product_id":"decaf-costa-rica-water-process","title":"Decaf Costa Rica (Water Process)","description":"\u003cp\u003eMountain Water Process Costa Rica is from the COOPEAGRI co-op in Western Costa Rica, a Fair Trade Organic co-op of about 8000 members who grow coffee on individually owned plots of land. As far as decafs go, this is an economical, crowd-pleasing choice. It’s sweet and flavorful and can pass for a non-decaf coffee. Costa Rica is one of our best selling green coffees, so it only makes sense to offer a nice decaf version of this popular origin.\u003c\/p\u003e \u003cp\u003eA nice clean sweet Central American coffee full of flavor, and a great choice for those who would like a sweet, full-flavored decaf. I roast it light, about 45 seconds past the end of the first cracks, but you can certainly take it darker. It’s a flexible bean.\u003c\/p\u003e \u003cp\u003eThis temporarily replaces the Decaf Honduras coffee that we've been selling. The Costa Rica tastes sweeter (orange?) and more floral (jasmine?), and it was time to change things up. You can still flavor it or blend it or use it in espresso or all the other things you were doing with Decaf Honduras, but give this one a try, I think you'll be pleasantly surprised. \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630888747096,"sku":null,"price":4.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_d07bc629-ad8a-480d-b892-faab02584109.jpg?v=1738611851"},{"product_id":"costa-rica-tarrazu-ojo-de-agua","title":"Costa Rica Tarrazu Ojo de Agua","description":"\u003cp\u003eCafe Imports drove around Costa Rica and found communities where farmers were growing some of the best coffee in the country, but then taking it to the mill and dumping it in with all the other beans. So they started a program called Community Coffees where they pay the farmers directly, keep all the individual small lots separated, and on top of all that, donate or build something that the community needs (and while this sounds charitable, and is, it is also a business investment because they want to make sure these farmers are enabled and in good health to continue growing the world's best coffee.\u003c\/p\u003e \u003cp\u003eThis is the third year of the program, and it has done things like built roads, roofs, water wells, and schools in these communities. This community is within Tarrazu and is called Ojo de Agua. There were several coffees to choose from, but this one in particular tasted \"magical\" to us when we sampled it, and we kept coming back to it, so this is the one we went with. \u003c\/p\u003e \u003cp\u003eThis is best at City Roast. If you're getting any sour in it, take it a degree or 2 darker. If you're getting a flat taste, take it a degree or two lighter. There is a pretty narrow window where it shines, but when you find it, it is a beautiful coffee. It has a hint of cherry, a hint of raisin. There is some mild floral notes, sweetness, a pleasant acidity that is in no way distracting but makes the coffee come alive. Costa Ricans taste like \"normal coffee\" except that the good ones taste like \"REALLY GOOD normal coffee\" It's a coffee I look forward to sampling as often as possible. Arrived June 2014.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630890025048,"sku":null,"price":5.05,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_ab78c277-3836-4317-b76f-d0c0f7414ea2.jpg?v=1738611846"},{"product_id":"costa-rica-aprocetu-honey","title":"Costa Rica Las Lajas Red Honey","description":"\u003cp\u003eThe San Cristobal farm is in the Central Valley region. They \"honey processed\" this lot of coffee by hand which means the \"honey\" (the fruit pulp) was left on the coffee bean in order to give it extra flavor and sweetness. It's a \"red honey\" which has more fruity notes than a Yellow or White honey. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe variety of coffee is SL-28 which is generally found in Kenya and is thought to have originated out of Yemen. \u003c\/p\u003e\n\u003cp\u003eThis coffee has a lot of body for a honey processed bean. The main flavor I'm getting from it is tart red apple, which gets my attention because that's not a flavor you come across too often in the coffee world. There's probably some caramel and grape in there as well.  Clean finish, very little acidity. The coffee overall is smooth and sweet.\u003c\/p\u003e\n\u003cp\u003eBy definition, a honey coffee contains more of the sugars of the coffee fruit, so it is a delicate bean that is susceptible to scorching. This particular one is tougher than I expected and not as finicky as some of the previous honey coffees we've stocked, but still, if you take it to a fast dark roast, you'll scorch it. Try to nudge the heat up gently, evenly, give it plenty of time to get through the 1st cracks, maybe wait 30 seconds more, let it out. City roast is a sweet spot for this bean, but you can go a little darker if its personal preference. If you have a way to control the exhaust fan on your roaster, try letting the smoke mingle with the beans more to give it another layer of flavor.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: August 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630890844248,"sku":null,"price":9.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20231012_215556996.jpg?v=1738611829"},{"product_id":"costa-rica-honey-aprocetu","title":"Costa Rica West Valley Honey Anaerobic","description":"\u003cp\u003eCerro San Luis Micromill is a family business run by two siblings and their spouses, who own and operate both farms and a small mill in the West Valley region. This lot is the Bourbon varietal which underwent red honey process and a very short anaerobic process (it doesn't taste anaerobic, but it may have added some fruit and acidity). \u003c\/p\u003e\n\u003cp\u003eThis coffee has no bitterness, some tangy fruity notes like papaya and white grape, a crisp juiciness, and a really sugary sweet finish with medium acidity.\u003c\/p\u003e\n\u003cp\u003eThe attention to detail with this coffee is fantastic and we are amazed at how drinkable it is!\u003c\/p\u003e\n\u003cp\u003eBy definition, a honey coffee contains more of the sugars of the coffee fruit, so it is a delicate bean that is susceptible to scorching. This particular one is tougher than I expected and not as finicky as some of the previous honey coffees we've stocked, but still, if you take it to a fast dark roast, you'll scorch it. Try to nudge the heat up gently, evenly, give it plenty of time to get through the 1st cracks, maybe wait 30 seconds more, let it out. City roast is a sweet spot for this bean, but you can go a little darker if its personal preference. If you have a way to control the exhaust fan on your roaster, try letting the smoke mingle with the beans more to give it another layer of flavor.\u003c\/p\u003e\n\u003cp\u003eThis coffee has a lot of complexity for a honey processed bean, probably due to the anaerobic finish that it underwent. The undertones of citrus, white grape, (sweet grapefruit?), toffee, and papya make the coffee dance and is much more noticeable than one would expect. It has great body, and a clean finish. The coffee overall is smooth and sweet, easy to drink and really jumps off the table when it's next to any other coffee you're comparing it against. It was one of five coffees that we picked out of a cupping of 50+ microlot coffees.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival July 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630891139160,"sku":null,"price":7.4,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/20240722_113959.jpg?v=1740675757"},{"product_id":"costa-rica-west-valley","title":"Costa Rica West Valley Las Trojas","description":"\u003cp\u003eWest Valley region is, as the name suggests, on the far West of the coffee growing area in Costa Rica, and is doesn't traditionally have the best coffee in the country. The mills have a reputation for too many defects, and the growing conditions don't quite meet up to what Tarrazu and Naranjo hold. The Costa Rica season is still just getting underway, but of the early arrivals, this one really stood out to us. It was cleaner than expected, and has a strong floral taste, largely rose. But it also has a creamy almost caramel mouthfeel that turns into an orange acidity and leaves you with a great aftertaste and a sparkle on your tongue. It's really nice coffee, grown at altitudes as high as 4,000 feet, and is a great price for such quality. The co-op that grows this coffee owns their own mill, earns a fair income under a Farm Gate pricing agreement, and practices sustainable and organic farming, but they do not use certifications.\u003c\/p\u003e\n\u003cp\u003eMost commercial \/ semi-commercial roasters I’m acquainted with sell Costa Rica on the darker side of roasts, with at least a spotty oil on the beans. I feel that Costa Rica rarely makes a good choice for dark roast, as the body becomes too thin as you go into the 2nd cracks. Try to land half way between the end of the 1st cracks and the beginning of the 2nds. For us, that is a bean temperature of 409 degrees, but your thermometer may be calibrated a degree or two different. At this level it showcases a nice balance of brightness, sweetness, and complexity.\u003c\/p\u003e\n\u003cp\u003eUS arrival May 2019\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630891827288,"sku":null,"price":3.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20190531_152034.jpg?v=1738611810"},{"product_id":"costa-rica-natural-don-miguel","title":"Costa Rica Natural Don Miguel","description":"\u003cp\u003eFinca Don Miguel (named after the farmer's father), is a small estate in Tarrazu which has been growing coffee since 1980 but really is just a small family farm. This experiment of a natural processed coffee was limited to a microlot of 14 bags and is the first time the farm has sold anything besides washed process coffees. It is all from \"Yellow Catuai\" varietal which is a fruit that is yellow when its ripe instead of the typical red color, and is generally a highly regarded varietal of coffee.\u003c\/p\u003e \u003cp\u003eIt is uncommon to get a dry processed coffee like this out of Costa Rica, which usually only exports washed process beans and sometimes honey processed. \u003c\/p\u003e \u003cp\u003eThis coffee has really heavy body for a washed processed coffee, which is nice. It starts out with a fruity aroma, and the initial sip tastes like brown sugar and molasses, which quickly turns into cherry and watermelon. There are no off-tastes or fermented tastes or earthiness, which is always a danger when experimenting with dry processing. \u003c\/p\u003e \u003cp\u003eWe fully enjoy the coffee, but it is different. No one is going to mindlessly sip this and fail to notice how intense the flavrs are. It really stands off the table and makes you notice. Fortunately, the flavors it features are very nice. The sweetness, the sugar, the fruitiness -- it's perfect summertime flavors. \u003c\/p\u003e \u003cp\u003eWe are roasting this lightly and carefully. However, it gets a little bit longer of a roast than an Ethiopia. We give it about 20 extra seconds -- 4 extra degrees -- over a natural processed Ethiopian. Anything less than that has a raw taste that is strange and off-putting. Roasting this just into the 2nd cracks is a nice choice for espresso.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630892220504,"sku":null,"price":5.44,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_14893a10-944e-4fe4-b6e6-cbced5480b30.jpg?v=1738611798"},{"product_id":"costa-rica-cumbres-del-poas-black-honey","title":"Costa Rica Cumbres del Poas Black Honey","description":"\u003cp\u003eThis is from the Cumbres del Poas Estate up in the highlands almost a mile above sea-level. They \"honey processed\" this lot of coffee by hand which means the \"honey\" (the fruit pulp) was left on the coffeebean in order to give it an extra dimension of flavor and sweetness. \"Black\" honey is the longest amount of time that it is left on, making it the most fruity and sweetest of all the honeys. (Red, Yellow, and White are the other ones).\u003c\/p\u003e\n\u003cp\u003eThe farm is called \"Cumbres del Poas\" which loosely translates as \"Summit of Sticks\" and they use all organic farming methods. Costa Rica was the first to \"pioneer\" honey processed coffees and Cumbres del Poas was the original farm to develop this processing. This lot was produced by Dona Franscica and her husband Oscar Chacon and they are 3rd generation coffee farmers. Emmett drove through this region on his last trip to Central America and loved how beautiful and bountiful it looked. \u003c\/p\u003e\n\u003cp\u003eThis is not as hard to roast as some honey coffees, but a few degrees difference does give you very different results -- its just that most of the results still taste pretty good. In lighter roasts, you have a tartness, like black cherry or lime, with slight chocolate and plum. Very floral, almost rose. It has good body for a honey processed coffee, which makes it very easy to drink. Sweet aftertaste which keeps you coming back for another sip. A few degrees darker gets you more cherry, and as it cools, an almost sugary or honey-flavored sweetness comes out. But it also starts to get a little bit bitter and loses that fruity kick. The overall smoothness in the coffee is enjoyable - it has that \"soft\" mouthfeel that you often find in a honey coffee.\u003c\/p\u003e\n\u003cp\u003eBy definition, a honey coffee has had the sugars of the coffee fruit imbued into the pit during the processing, so it is a delicate bean that is susceptible to scorching. If you have a drum roaster, don't preheat it above 350 degrees, and go lower if you can. Then nudge the heat up gently, evenly, give it plenty of time to get through the 1st cracks, maybe wait 30 seconds more, let it out. If in doubt, err on the side of being too light. Keep the roast under 15 minutes. If the bean temp gets much over 400 degrees you start burning the sugars. If you have a way to control the exhaust fan on your roaster, keep it high from the start of first cracks till the end of the roast.This helps keep the coffee very crisp and clean.\u003c\/p\u003e\n\u003cp\u003eAs espresso (on the slightly darker roast level) the first sip it is intensely bright and fruity. Grape candy in the aftertaste. Second sip is better and really draws you in.\u003c\/p\u003e\n\u003cp\u003eUS Arrival July 2021\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630892449880,"sku":null,"price":6.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/731.jpg?v=1738611794"},{"product_id":"costa-rica-la-minita-sundried","title":"Costa Rica La Minita Sundried","description":"\u003cp\u003e\u003cspan\u003eThe La Minita farm boasts meticulously grown coffee, paying attention to every detail, and turning the profits into educating, caring for, and improving the lives of those living nearby. Only about 1,000 burlap bags a year are sold, and the beans branded as \"La Minita\" are only the top 18% of their total crop, after being sorted several times. It’s grown high enough that you can roast it as dark as you like, but that would be a shame. It’s best when roasted slowly; the beans are dense and require more heat than most. Just a snap or two into the second cracks you will find a low acidity, sweet grain, and refreshing juiciness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWell this year the farm decided to take 2000 pounds and let it dry under the sun on a drying patio for a few days before taking it to the mill. It's still technically a washed process coffee, but they labeled the bag and the microlot as being \"sundried\" and the result was a version of La Minita that has more aroma and more pronounced complexity. \u003c\/p\u003e\n\u003cp\u003eThe subtle flavors of maple and caramel and lemon that you find in Costa Rica La Minita Washed are now brought to the  forefront and are much more pronounced.  So this is La Minita but with stronger aroma, more caramel, more floral, sweeter. Pricey, but very drinkable and likable. \u003c\/p\u003e\n\u003cp\u003eWe roast it about 5 degrees lighter than the regular bean. Lots of flame and very light roast.\u003c\/p\u003e\n\u003cp\u003eUSA arrival July 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630892679256,"sku":null,"price":7.4,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/1663960211613.jpg?v=1738611791"},{"product_id":"costa-rica-la-pastora","title":"Costa Rica La Pastora","description":"\u003cp\u003eThere are two different coffees branded as La Pastora. First of all, it is an estate with a very high reputation. But it is also the name of a mill which processes coffee for surrounding co-ops, also with a generally high reputation (but perhaps less consistent from lot to lot given the different farmer groups involved). Both are from the Tarrazu region, so you can't go wrong either way.\u003c\/p\u003e \u003cp\u003eAnyway, this one is from the La Pastora Estate which we are working closely with this year. In addition to this main washed process harvest, we have four microlots coming from them this summer (two honeys, a natural, and an African Washed method). \u003c\/p\u003e \u003cp\u003eThis is best at City or Full City. I prefer it at City where you get more of a milk chocolate creaminess. At Full City you get more of a traditional coffee. Either way it is smooth, clean, and a very nice mug of coffee. There's no sourness or unpleasantness. This is not a Costa Rican with strong floral and citrus brightness. Instead, it is smooth, clean, creamy, slightly nutty, and milk chocolate. It arrived in the US in May 2016. \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630893989976,"sku":null,"price":4.3,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_85bc8716-d2a0-4edf-9d4e-15a9d140f68f.jpg?v=1738611770"},{"product_id":"costa-rica-la-pastora-red-honey","title":"Costa Rica La Pastora Red Honey","description":"\u003cp\u003eThis is from the famous La Pastora estate in the Tarrazu region. and is a microlot of their red honey process (pulp natural). Estates are starting to differentiate their different honey lots with a color, and while there isn't yet a universal definition of the different colors, the basic idea is that it demonstrates how often they turn the beans while they are sun-drying and how long they are allowed to sun dry. The shortest process is the White, and then Yellow, and then Red, and then Black. The longer you go, the more fruity flavors you get. A red and a black are getting pretty close to being a natural. \u003c\/p\u003e \u003cp\u003eThey \"honey processed\" this lot of coffee by hand which means the \"honey\" (the fruit pulp) was left on the coffeebean in order to give it an extra dimension of flavor and sweetness. It is only in the last few years that it has been possible to get a honey processed coffee out of Costa Rica, which usually only exports washed process beans. However, their honey processed coffee is some of the best you can find anywhere. The beans are of the bourbon varietal, and the microlot was imported by La Minita. \u003c\/p\u003e \u003cp\u003eA few degrees difference does give you very different results and it's a pretty easy coffee to mess up. It is a delicate bean that is susceptible to scorching, so if you have a drum roaster, don't preheat it above 350 degrees, and go lower than that if you can. Then nudge the heat up gently, evenly, give it plenty of time to get through the 1st cracks, maybe wait 20 seconds more, let it out. We give it a burst of heat and less airflow for the last 30 seconds of the roast, and keep the roast to 15 minutes or less. It tastes fruitier and has a very nice tartness (think hibiscus) that I find quite remarkable, whereas the more common \"yellow honey\" coffees from Costa Rica tend to not be as fruity or tart. \u003c\/p\u003e \u003cp\u003eUSA Arrival: August 2017\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630894317656,"sku":null,"price":6.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/668.jpg?v=1738611763"},{"product_id":"costa-rica-la-pastora-african-washed","title":"Costa Rica La Pastora African Washed","description":"\u003cp\u003eThis is from the famous La Pastora estate in the Tarrazu region and is a microlot of their African Washed process coffee. This bourbon varietal bean was washed in the Kenyan style -- first it was flushed with water and then soaked a second time to sort out the low density beans. Then they are sent through a water channel to scrub them clean and soaked for 24 hours in a tank. Then they are sundried at very little depth for 6 hours with the parchment on. Then they are taken to patios and dried with a lot of depth for up to two weeks until they are down to 12% moisture. It is a complicated, expensive and labor intensive way to process coffee, but Kenyan coffee is some of the most complex and sweetest washed coffee in the world when they're done.\u003c\/p\u003e\n\u003cp\u003eIt is uncommon to get an African Washed processed coffee out of Central America, which usually only exports washed process beans. La Pastora processes the same bean 5 different ways. This is a great education in how processing effects the taste of the coffee.\u003c\/p\u003e\n\u003cp\u003eThis bean takes more heat than the natural and honey coffees -- don't let it stall out. Roast it like a Kenya. Give it a few more degrees at the end than you do the honey and natural processed beans but a few degrees less than the typical washed lot. You'll get a juicy\/winey Kenya-like bean, but instead of a grapefruit and blackberry taste that a Kenya would tend to have, you get a stonefruit, plum, and wild cherry taste similar to the taste profile of the other Costa Ricans.\u003c\/p\u003e\n\u003cp\u003eIf you like darker-roast coffees, this is the only one of the Costa Rican lots that holds up well to dark roasts. Instead of burning, it just smooths out and gets a deeper darker flavor. At 2nd cracks you have a sweet medium roast. Go into the 2nd cracks and you have a sweet french roast.\u003c\/p\u003e\n\u003cp\u003eUSA Arrival: August 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630894383192,"sku":null,"price":8.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/826.jpg?v=1738611762"},{"product_id":"costa-rica-la-rosa","title":"Costa Rica La Rosa","description":"\u003cp\u003eLa Rosa is grown in the Naranjo region at 4,000 feet above sea level in the middle of the country. The cultivars are Caturra and Catuai, and beans are sorted out as a large size 16 screensize. The aroma has a nice floral smell. The co-op is part of a rather large group that covers all of Naranjo, but there are only 4 farms growing the particular coffee sold as \"La Rosa\" (the rose) and their claim to fame is the floral aroma in their coffee.\u003c\/p\u003e\n\u003cp\u003eThe coffee does have a nice aroma, but this year the taste is more of cocoa and fruit. Washed Costa Ricans are not known to be particularly complex, but rather they are enjoyable for their subtle nuances. The nuances in this one lean towards rose hips, citrus, caramel, apple and chocolate, with a hint of lemon. The acidity is not overbearing, and the aftertaste is clean and pleasant, making it easy to go back for another refill. We usually describe washed Costa Ricans as \"Balanced\" because it has a medium acidity, medium complexity, and medium body.\u003c\/p\u003e\n\u003cp\u003eWe roast it 35 seconds past the 1st cracks, and not into the 2nd cracks: there’s a surprising amount of body and smoothness for a coffee of this fairly light roast level. The beans like as much airflow as possible while being roasted. If you're roasting in an oven, you may find the outside to get overdone while the inside is underroasted. But if you have an air-roaster, they will do particularly well. In a drum roaster, just make sure to keep them spinning and keep the airflow high, and don't overdo the flame.\u003c\/p\u003e\n\u003cp\u003eIt’s really an ideal morning cup of coffee, bound to set your day off in a good way.\u003c\/p\u003e\n\u003cp\u003eArrived in US in May 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630895136856,"sku":null,"price":6.83,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/805.jpg?v=1738611747"},{"product_id":"costa-rica-sonora-honey","title":"Costa Rica Yellow Honey","description":"\u003cp\u003eThis is from the Cerro San Luis mill in the West Valley region. It's a small family estate owned by two sisters and their husbands who process all of their harvest in small lots and focus on very high quality. Mills in Costa Rica often differentiate their different honey lots, and while there isn't yet a universal definition of the different colors, the basic idea is that it serves as a record for how long they allowed to beans to sundry. \"White\" is left in the sun the least amount of time and is the closest to being a washed coffee. \"Yellow\" is next longest and coaxes out gentle fruit and a little sweetness, then \"Red\" which is more pronounced fruit, and finally \"Black\" which is the closest to being a Natural Sundried process. So this is a Yellow Honey and it has a yellow plum fruitiness to it and a lot of sweetness and some caramel\/toffee notes. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHoney Processed coffees tend to be some of the trickiest to roast. They need a lot of airflow (on our 70 pound roaster we only roast 25 pound batches so that they have maximum airflow around them. On an air roaster, they do better.) A few degrees difference at the end does give you very different results and it's a pretty easy coffee to mess up. Nudge the heat up gently, evenly, give it plenty of time to get through the 1st cracks, maybe wait 20 seconds more, let it out. If in doubt, err on the side of being too dark. Letting it go a degree or two to dark will give you a sweet, soft albeit boring coffee, but a degree or two too early gets you grassy flavored tartness, so take careful notes. When you get it right, you want to be able to repeat what you did! Keep the roast at 15 minutes or less. This goes against current roasting theory, but we almost let it stall out as it ends first cracks, and then give it more heat and less airflow for the last 30 seconds of the roast, and the bean really seems to like this.\u003c\/p\u003e\n\u003cp\u003eA nice honey-like sweetness, slight caramel, slight cherry, and plum. The fruitiness comes out more as it cools. It has nice thick smooth body for a honey processed coffee, which is nice. It also makes decent espresso, with lots of crema, even as a light roast bean. We will have more complex\/fruity Costa Rica honey coffees next month.\u003c\/p\u003e\n\u003cp\u003eUSA Arrival: August 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630895202392,"sku":null,"price":6.65,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_5080d92e-aad4-42c6-ab61-099154cc5374.jpg?v=1738611746"},{"product_id":"costa-rica-maria-rita","title":"Costa Rica Maria Rita","description":"\u003cp\u003eThe Maria Rita farm is part of the ASOPROAAA fair trade co-op. The farm is 3000 feet high on the mountain and carefully maintained, producing a small crop that sells at a large premium over the main ASOPROAAA crop. It grows the typical Caturra and Catui varietals, but the trees receive the morning sunlight, are kept cool by cloudiness in the afternoons, and have a variety of fruit trees that provide shade. Environmentally conscious and driven by quality, this is a fine Costa Rican microlot.\u003c\/p\u003e\n\u003cp\u003eWe roast it light enough to enjoy the tartness, zippy acidity, and fruit undertones. About 30 seconds past the end of the 1st cracks is our recomendation, but I know we have customers who roast Costa Ricans darker than that, and this one does hold up better than most to such roasts. In the lighter roasts, we enjoy the tart nectarine, strawberry sweetness, and cocoa finish.\u003c\/p\u003e\n\u003cp\u003eArrived in US in July 2019\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630895661144,"sku":null,"price":5.48,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20190707_122800.jpg?v=1738611739"},{"product_id":"costa-rica-la-pastora-yellow-honey","title":"Costa Rica La Pastora Yellow Honey","description":"\u003cp\u003eThis is from the famous La Pastora estate in the Tarrazu region. and is a microlot of their honey process (pulp natural). Estates are starting to differentiate their different honey lots with a color, and while there isn't yet a universal definition of the different colors, the basic idea is that it serves as a record for how long they allowed to beans to sundry. So this is a \"yellow\" lot of Costa Rica La Pastora Honey, of the bourbon varietal, and was imported by La Minita. We bought this coffee from them last year as well and carried it through most of the fall and winter, and it was such a success that they increased the size of their \"yellow\" lot this year. They \"honey processed\" this lot of coffee by hand which means the \"honey\" (the fruit pulp) was left on the coffee bean in order to give it an extra dimension of flavor and sweetness.\u003c\/p\u003e\n\u003cp\u003eA few degrees difference does give you very different results and it's a pretty easy coffee to mess up. It is a delicate bean that is susceptible to scorching, so if you have a drum roaster, don't preheat it above 350 degrees, and go lower than that if you can. Then nudge the heat up gently, evenly, give it plenty of time to get through the 1st cracks, maybe wait 20 seconds more, let it out. If in doubt, err on the side of being too light. Letting is go a degree or two to dark will get you a flat taste, and a degree or two to early gets you tartness, so take careful notes. When you get it right, you want to be able to replicate it! Keep the roast at 15 minutes or less. This goes against current roasting theory, but we almost let it stall out as it ends first cracks, and then give it more heat and less airflow for the last 30 seconds of the roast, and the bean really seems to like that. The ideal roast of this will offer you a \"soft\" mouthfeel that makes it so pleasant to drink. A nice honey-like sweetness, milk chocolate brownie, peach and plum. The fruitiness comes out more as it cools. It has nice thick smooth body for a honey processed coffee, which is nice.\u003c\/p\u003e\n\u003cp\u003eUSA Arrival: July 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630897365080,"sku":null,"price":6.8,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_ef9a448c-92fe-4756-afbe-96afb38e1a24.jpg?v=1738611726"},{"product_id":"costa-rica-trinidad","title":"Costa Rica Trinidad","description":"\u003cp\u003eThese beans were grown by the villagers of the La Trinidad comunity. It is a washed process microlot Costa Rican from the Tarrazu region. It is made up of Caturra and Catuai varietals and grown at an altitude of 4000-5000 feet above sea level. This is part of a community initiative where the coffee farmers are paid and rewarded well for their crop, but also, money is used to build bridges, schools, and water holding tanks in the village. It's part of the Coopetarrazu Fair Trade co-op.\u003c\/p\u003e \u003cp\u003eThis bean is best as a light roast I take it maybe 30 seconds past the end of the first cracks. It has a t\u003cspan\u003eoffee and almond chocolate creamy texture with mild floral and citrus flavor at the finish. Darker roasts take away a lot of the character from the coffee but are still pleasant enough to drink. The body thins out and the mild undertones go away, but you still have a nutty caramelized sugar taste that is not unappealing. \u003c\/span\u003e\u003c\/p\u003e \u003cp\u003eWe put this one side by side with the Costa Rica La Minita (both coffees are from the same region, same varietals, same altitude, so you would expect a similar taste, but they are different). Two of us preferred that one, and two of us preferred this one, so it is really personal preference, but everything about what both coffees stand for are worth supporting. It really is more whether you prefer a bright, floral, citrus Costa Rica, or a creamier chocolate, nutty one. \u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eUS Arrival: June 2017\u003c\/strong\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630898774104,"sku":null,"price":4.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/653.jpg?v=1738611719"},{"product_id":"costa-rica-honey-cumbres-del-poas","title":"Costa Rica Red Honey Cumbres del Poas","description":"\u003cp\u003eThis is from the Cumbres del Poas Estate up in the highlands, and it is all the \"Yellow Catuai\" varietal which is a fruit that is yellow when its ripe instead of the typical red color. They \"honey processed\" this lot of coffee by hand which means the \"honey\" (the fruit pulp) was left on the coffeebean in order to give it an extra dimension of flavor and sweetness. \"Yellow\" honey is the longest amount of time that it is left on, making it the most fruity and sweetest of all the honeys. (Black, Red, and White are the other ones).\u003c\/p\u003e\n\u003cp\u003eThe farm is called \"Cumbres del Poas\" which loosely translates as \"Summit of Sticks\" and they use all organic farming methods. Costa Rica was the first to \"pioneer\" honey processed coffees and Cumbres del Poas was the original farm to develop this processing.\u003c\/p\u003e\n\u003cp\u003eThis is not as hard to roast as some honey coffees, but a few degrees difference does give you very different results -- its just that most of the results still taste pretty good. In lighter roasts, you have a tartness (grapefruit?) with slight chocolate and cherry and plum. Floral. It has heavy body for a honey processed coffee, which is nice. Sweet aftertaste which keeps you coming back for another sip. A few degrees darker gets you more cherry, and as it cools, the chocolate comes out much stronger. But it also starts to get a little bit bitter and loses that sweet aftertaste. The overall smoothness in the coffee is enjoyable - it has that \"soft\" mouthfeel that you often find in a honey coffee.\u003c\/p\u003e\n\u003cp\u003eBy definition, a honey coffee has had the sugars of the coffee fruit imbued into the pit during the processing, so it is a delicate bean that is susceptible to scorching. If you have a drum roaster, don't preheat it above 350 degrees, and go lower if you can. Then nudge the heat up gently, evenly, give it plenty of time to get through the 1st cracks, maybe wait 30 seconds more, let it out. If in doubt, err on the side of being too light. Keep the roast under 15 minutes. If the bean temp gets much over 400 degrees you start burning the sugars. If you have a way to control the exhaust fan on your roaster, try turning it off or really low for the last minute of the roast to let the smoke mingle with the beans and give it a nice hint of smoke to complement the stone fruit undertones.\u003c\/p\u003e\n\u003cp\u003eAs espresso (on the slightly darker roast level) the first sip it is intensely bright and fruity. Grape candy in the aftertaste. Second sip is better and really draws you in.\u003c\/p\u003e\n\u003cp\u003eUS Arrival June 2020\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630899789912,"sku":null,"price":6.55,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/749.jpg?v=1738611703"},{"product_id":"costa-rica-la-gladiola","title":"Costa Rica La Gloxinia","description":"\u003cp\u003eThis farm is overseen by the the La Minita farm regarding the quality and processing of this bean, puting their seal of approval on it, and exporting it to the US. It's located in the Dota region of Tarrazu. The taste profile they try for in the coffee grown at La Gloxinia is floral and caramel. This is partly due to the varietals grown and the processing techniques, but probably the soil and surrounding plants come into play as well. As with any good Costa Rica, it is a well-balanced coffee, which simply means, it has SOME brightness, SOME body, and SOME complexity, none of which are overpowering. The floral and sweetness and just approachableness of the coffee make it versatile. It is the third year that La Minita has worked with this farm, and so the brand isn't all that well known in the US yet, but that makes the pricepoint favorable. They are going to continue bringing this coffee in every year going forward, and it will start getting more brand recognition as time goes on.\u003c\/p\u003e\n\u003cp\u003eIt is easy to roast. I am not a fan of roasting Costa Rica dark, but this one can take it, although the body thins out a bit. We give it a slower than normal roast (16 minutes), and take it 30 seconds past the end of the 1st cracks. This gives it lots of development time to bring out flavors but still keeps it on the lighter end.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: Aug 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630900314200,"sku":null,"price":7.2,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20250901_184607381_7b45481a-4354-4a4f-838d-0cac9ff6deb4.jpg?v=1756759801"},{"product_id":"costa-rica-la-pastora-black-honey","title":"Costa Rica La Pastora Black Honey","description":"\u003cp\u003eThis is from the famous La Pastora estate in the Tarrazu region. and is a microlot of their black honey process (pulp natural). Estates are starting to differentiate their different honey lots with a color, and while there isn't yet a universal definition of the different colors, the basic idea is that it demonstrates how often they turn the beans while they are sun-drying and how long they are allowed to sun dry. The shortest process is the White, and then Yellow, and then Red, and then Black. The longer you go, the more fruity flavors you get. A red and a black are getting pretty close to being a natural, but will have creamier mouthfeel and less fruit than natural processed coffees.\u003c\/p\u003e\n\u003cp\u003eThey \"honey processed\" this lot of coffee by hand which means the \"honey\" (the fruit pulp) was left on the coffeebean in order to give it an extra dimension of flavor and sweetness. It is only in the last few years that it has been possible to get a honey processed coffee out of Costa Rica, which usually only exports washed process beans. However, La Pastora experiments with a lot of different processes, and every year they have small lots of great coffees.\u003c\/p\u003e\n\u003cp\u003eA few degrees difference does give you very different results and it's a pretty easy coffee to mess up. It is a delicate bean that is susceptible to scorching, so if you have a drum roaster, don't preheat it above 350 degrees, and go lower than that if you can. Then nudge the heat up gently, evenly, give it plenty of time to get through the 1st cracks, maybe wait 20 seconds more, let it out. We give it a burst of heat and less airflow for the last 30 seconds of the roast, and keep the roast to 15 minutes or less. It tastes fruitier and has a very nice tartness (lime? green apple?) paired with creamy milk chocolate, making it both easy to drink but also interesting.\u003c\/p\u003e\n\u003cp\u003eUSA Arrival: October 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630900346968,"sku":null,"price":8.9,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/827.jpg?v=1738611694"},{"product_id":"costa-rica-la-pradera-geisha","title":"Costa Rica La Pradera Geisha","description":"\u003cp\u003eThis is from the famous La Pradera estate in the Tarrazu region of Costa Rica.\u003c\/p\u003e\n\u003cp\u003eLa Minita bought this Costa Rican farm a couple years ago because it has just the absolute ideal altitude and climate (rain shadow) for growing geisha coffee.\u003c\/p\u003e\n\u003cp\u003eWe bought it, and it is delicious.\u003c\/p\u003e\n\u003cp\u003eGeisha is commonly processed either via washed or natural process, but this one is anaerobic washed process.\u003c\/p\u003e\n\u003cp\u003eThere is a LOT of information out there on how to roast geisha coffee. The consensus seems to be that it has a soft center and doesn't need as much air flow to fully roast. That you want to roast it about to the same level as any other nice Costa Rica, and that you shouldn't drink it for at least 3 days after roasting it.\u003c\/p\u003e\n\u003cp\u003eHowever, in my experiments, it seems like the very best roast can be obtained by treating it like a honey-process coffee (except roast it a few degrees darker than a honey coffee), which means lots of air-flow, slow steady heat, and small batch sizes. Everything about Geisha beans are delicate. I aim for just shy of a 15 minute roast in our drum roaster, and end the roast just two degrees lighter than Costa Rica La Minita or Nicaragua, but about 4 degrees darker than Costa Rica Honey coffees that we have carried in the past.\u003c\/p\u003e\n\u003cp\u003eThis produced incredibly sweet floral and tropical fruit flavors, with mouthwatering watermelon juiciness and a mouthfeel of sugar-coating after the sip. And there was no need to wait three days to drink it.\u003c\/p\u003e\n\u003cp\u003eHowever, roasts that were slightly lighter were the most intensely floral tasting I've ever come across, and half our team loved it while half our team hated it. The tartness in the lighter roasts did sweeten up a few days later.\u003c\/p\u003e\n\u003cp\u003eRoasts that were slightly darker were still quite tasty, although lacked the complexity and intensity. The juiciness had faded and the floral taste was much diminished. Still sweet, and a smoother cup that no one would turn away.\u003c\/p\u003e\n\u003cp\u003eA few degrees difference does give you very different results but none of them were undrinkable. It is a delicate bean that is susceptible to scorching, so if you have a drum roaster, don't preheat it above 350 degrees, and go lower than that if you can. Then nudge the heat up gently, evenly, give it plenty of time to get through the 1st cracks, maybe wait 40 seconds more, let it out. We give it a burst of heat and less airflow for the last 30 seconds of the roast, and keep the roast to 15 minutes or less.\u003c\/p\u003e\n\u003cp\u003eUSA Arrival: September 2022 (but kept in vacuum packed foil bags until December)\u003cbr\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630901559384,"sku":null,"price":15.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_6d4bd203-62c9-4316-a026-c2392e1de53a.jpg?v=1738611674"},{"product_id":"costa-rica-cattleya","title":"Costa Rica Naranjo","description":"\u003cp\u003eThis coffee is branded as \"Cattleya\" and is grown in the Naranjo region at a minimum of 4,000 feet above sea level in the middle of the country. The cultivars are Caturra and Catuai, and they come from several different farms. The \"Cattleya Program\" hopes to work with the same farmers year after year, teaching them how to maximize the quality and value of their crop, and rewarding them for their efforts. \u003c\/p\u003e\n\u003cp\u003eWashed Costa Ricans are not known to be particularly complex, but rather they are enjoyable for their subtle nuances. The nuances in this one lean towards orange acidity, rose, and a crisp satisfying clean experience. The acidity is not overbearing, but helps add to the body, which is neither too thin nor too thick. We usually describe washed Costa Ricans as \"Balanced\" because it has a medium acidity, medium complexity, and medium body.\u003c\/p\u003e\n\u003cp\u003eWe roast it 45 seconds past the 1st cracks, and not into the 2nd cracks: there’s a surprising amount of body and smoothness for a coffee of this fairly light roast level. The beans like as much airflow as possible while being roasted. If you're roasting in an oven, you may find the outside to get overdone while the inside is underroasted. But if you have an air-roaster, they will do particularly well. In a drum roaster, just make sure to keep them spinning and keep the airflow high, and don't overdo the flame.\u003c\/p\u003e\n\u003cp\u003eIt’s really an ideal morning cup of coffee, bound to set your day off in a good way.\u003c\/p\u003e\n\u003cp\u003eArrived in US in August 2020\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":20714190176344,"sku":null,"price":4.68,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20190617_212255.jpg?v=1738611622"},{"product_id":"costa-rica-alma-negra-natural","title":"Costa Rica Alma Negra Natural","description":"\u003cp\u003eThis is from the famous Las Lajas mill and the Cumbres del Poas estate in Costa Rica and is a microlot of their natural process (dry process). They use a special meter to measure coffee cherry sweetness during the harvest and only allow the sweetest cherries into the lot marked \"Alma Negra\" or Black Soul and this coffee lives up to that sweetness.\u003c\/p\u003e\n\u003cp\u003eThis farm hardly uses any water and doesn't wash any of their coffees so they can focus on the natural and honey processed coffees. This bean went through the sundried process that Ethiopian and many African coffee goes through, to allow the fructose and fruity flavors of the fruit soak into the coffee.\u003c\/p\u003e\n\u003cp\u003eEven though this is a Central American coffee, you want to roast it as if it is a natural Ethiopian. We shorten the middle of the roast, when the drying phase ends till first cracks begin, by maybe 30 seconds compared to a normal coffee. Then you want to coax it slowly through first cracks. Give it 30 degrees and 3 minutes from the beginning of first cracks to end of roast. Maybe 10-20 seconds past the end of the first cracks.\u003c\/p\u003e\n\u003cp\u003eIn the coffee, you'll taste fruits of sweet cherry, hints of stonefruit and a little boozy, like alcohol. It has a nice full, creamy body and finishes like a wine, almost like fermented or baked berries. It is the sweetest of the Costa Rica processes, and also makes great espresso at both this lighter roast, and also at darker roasts.\u003c\/p\u003e\n\u003cp\u003eUSA Arrival: June 2020\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":29167586181208,"sku":null,"price":6.9,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/cr-alma-negra.jpg?v=1738611619"},{"product_id":"costa-rica-tarrazu-la-pradera-honey","title":"Costa Rica Red Honey La Pradera","description":"\u003cp\u003eLa Minita bought this Costa Rican farm (La Pradera) because it has just the absolute ideal altitude and climate (rain shadow) for growing coffee. From the very highest point of the farm, they grew only red bourbon varietal trees, processed the coffee by hand, and vacuum packed them on site.\u003c\/p\u003e\n\u003cp\u003eWe bought the vacuum packed bags, had them air-lifted out of Costa Rica to keep them off of container ships, and it is immaculate. This is their honey processed lot, which is the first year they've experimented with that.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe coffee should be treated as a light roast and has a nutty and sweet and floral taste. Obviously, nothing about this process or obtaining this coffee was cheap, and a coffee of this quality and freshness, grown in such perfect conditions, is extraordinarily rare or else it's all we would buy! Honey coffees are easy to scald so when we roast it, we use small batches and low heat and keep the drum  speed high and the airflow high. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt’s best when roasted slowly; the beans are dense, grown at extremely high altitude, and they require more heat than most honeys. Pull it out about 15 seconds after the 1st cracks. It’s a coffee that you can brew as espresso or as coffee. Either way it has subtle fruit and mouth-watering juiciness.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival August 2025\u003cbr\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":33286279626840,"sku":null,"price":7.78,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/costaricaredhoney2020.jpg?v=1738611495"},{"product_id":"costa-rica-la-minita-anaerobic","title":"Costa Rica La Minita Anaerobic Washed","description":"\u003cp\u003eThis Costa Rica 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 is dried. \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 controlled on time, vinegar, extreme ferment, and different types of unpleasant acidic flavors can develop in the cup.” Somewhere around four full days is usually about right.\u003cspan class=\"Apple-converted-space\"\u003e When done well, the process bring 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 at the La Minita estate in the Tarrazu region. I'm roasting it about 4 degrees lighter than normal La Minita coffee and coaxing out some winey, cinnamon, brown sugar, peach notes. I've had anaerobic coffees from a few other sources where I was disappointed, but this one turned out perfect.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"Apple-converted-space\"\u003eUS Arrival: August 2023\u003c\/span\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":33436287828056,"sku":null,"price":7.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20201019_110804.jpg?v=1738611487"},{"product_id":"costa-rica-la-legua","title":"Costa Rica La Legua","description":"\u003cp\u003eThis Costa Rica is also overseen by the the La Minita farm regarding the quality and processing of this bean, puts their seal of approval on it, and exports it to the US. The taste profile they try for in the coffee grown at La Legua is fruit and caramel. This is partly due to the borubon varietal grown and the processing techniques, but probably the soil and surrounding plants come into play as well. As with any good Costa Rica, it is a well-balanced coffee, which simply means, it has SOME brightness, SOME body, and SOME complexity, none of which are overpowering. The fruit and sweetness of the coffee make it versatile. The farm is just on the edge of the Tarrazu region.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe give it a slower than normal roast (16 minutes), and take it 30 seconds past the end of the 1st cracks. This gives it lots of development time to bring out flavors but still keeps it on the lighter end. You can also speed up the roast and take it to more of a medium roast level and that turns out nice as well.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival: July 2020\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":33436327641176,"sku":null,"price":4.48,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20201019_120023.jpg?v=1738611486"},{"product_id":"costa-rica-la-minita-anaerobic-natural","title":"Costa Rica La Minita Anaerobic Natural","description":"\u003cp\u003eThis Costa Rica 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 is dried. \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 controlled on time, vinegar, extreme ferment, and different types of unpleasant acidic flavors can develop in the cup.” Somewhere around four full days is usually about right.\u003cspan class=\"Apple-converted-space\"\u003e When done well, the process bring 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 at the La Minita estate in the Tarrazu region. I'm roasting it about 4 degrees lighter than normal La Minita coffee and coaxing out some winey, cinnamon, brown sugar, peach 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 well. It was packed in a vacuum sealed bag at the farm to keep it fresh.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"Apple-converted-space\"\u003eUS Arrival: July 2020\u003c\/span\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":33483425513560,"sku":null,"price":7.6,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20201019_110804_aee2caee-9c32-419c-ba72-fd48d291e293.jpg?v=1738611476"},{"product_id":"costa-rica-naranjo-natural","title":"Costa Rica Naranjo Natural","description":"\u003cp\u003eThis coffee is branded as \"Cattleya\" and is grown in the Naranjo region at a minimum of 4,000 feet above sea level in the middle of the country. The cultivars are Caturra and Catuai, and they come from several different farms. The \"Cattleya Program\" hopes to work with the same farmers year after year, teaching them how to maximize the quality and value of their crop, and rewarding them for their efforts. \u003c\/p\u003e\n\u003cp\u003eThis coffee has really heavy body for a natural processed coffee, which is nice. It starts out with a fruity aroma, and the initial sip tastes like brown sugar, which quickly turns into sweetness of cherry and strawberry. There are no off-tastes or fermented tastes or earthiness, which is always a danger when experimenting with dry processing.\u003c\/p\u003e\n\u003cp\u003eIt is not as fruity as an Ethiopia coffee, but it's definitely fruity enough to get your attention. You can mindlessly sip this and fail to notice how intense the flavors are.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe are roasting this lightly and carefully. However, it gets a little bit longer of a roast than an Ethiopia. We give it about 20 extra seconds -- 4 extra degrees -- over a natural processed Ethiopian. Anything less than that has a raw taste that is strange and off-putting. Roasting this just into the 2nd cracks is a very nice choice for espresso.\u003c\/p\u003e\n\u003cp\u003eArrived in US in July 2020\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":33483661344856,"sku":null,"price":4.88,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20201107_220743290_1.jpg?v=1738611475"},{"product_id":"costa-rica-romelia","title":"Costa Rica Tarrazu Romelia","description":"\u003cp\u003eRomelia is the brand name of a blend of beans grown by a variety of farmers and estates  in the Tarrazu region at an average of 4,000 feet above sea level. The cultivars are Caturra and Catuai, and beans are sorted out as a large size 16 screensize. \u003c\/p\u003e\n\u003cp\u003eUnlike some Costa Rican coffees where the dominant flavor is floral and fruit, the taste here is more of chocolate and caramel. It does have a nice sweet fruity aroma which then turns into sweet chocolate as you taste it. Washed Costa Ricans are not known to be particularly complex, but rather they are enjoyable for their subtle nuances. The acidity is not overbearing, and the aftertaste is clean and pleasant, making it easy to go back for another refill. We usually describe washed Costa Ricans as \"Balanced\" because it has a medium acidity, medium complexity, and medium body.\u003c\/p\u003e\n\u003cp\u003eWe roast it 45 seconds past the 1st cracks, and not into the 2nd cracks. Roughly half way between the first cracks ending, and the second cracks beginning, is a great ending point for this bean. There’s a surprising amount of body and smoothness for a coffee of this fairly light roast level. The beans like as much airflow as possible while being roasted. If you're roasting in an oven, you may find the outside to get overdone while the inside is underroasted. But if you have an air-roaster, they will do particularly well. In a drum roaster, just make sure to keep them spinning and keep the airflow high, and don't overdo the flame.\u003c\/p\u003e\n\u003cp\u003eIt’s really an ideal morning cup of coffee, bound to set your day off in a good way.\u003c\/p\u003e\n\u003cp\u003eUS Arrival April 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":39385619103832,"sku":null,"price":6.3,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/costaricaburlapcoffeebag.jpg?v=1738611446"},{"product_id":"costa-rica-gaia-natural","title":"Costa Rica Don Claudio Natural","description":"\u003cp\u003eThis coffee is grown in the Naranjo region by the COOPAGRI group, also sold under the Don Claudio brand (one of the founders of the co-op).This one is all Caturra varietal and is very well sorted.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt is not as fruity as an Ethiopia coffee, but it's definitely fruity enough to get your attention. Roast it about 20 seconds out of 1st cracks for a fruity and floral coffee, with notes of Rose, Citrus, Lemongrass, Hibiscus\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eArrived in US in July 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":39519390367832,"sku":null,"price":6.35,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20230921_012552426.jpg?v=1738611434"},{"product_id":"costa-rica-gaia-washed","title":"Costa Rica Gaia Washed","description":"\u003cp\u003eThis coffee is grown in the Naranjo region on the Gaia Estate (named after a Greek god). Gaia Estate is at 5,000 feet above sea level in the middle of the country and was started in 2015 by a husband and wife.\u003c\/p\u003e\n\u003cp\u003eWashed Costa Ricans are not known to be particularly complex, but rather they are enjoyable for their subtle nuances. The nuances in this one lean towards a blackberry acidity, orange sweetness, and a crisp satisfying clean experience. The acidity is not overbearing, but does add a nice zingy quality to the mouthfeel. We usually describe washed Costa Ricans as \"Balanced\" because it has a medium acidity, medium complexity, and medium body.\u003c\/p\u003e\n\u003cp\u003eWe roast it 45 seconds past the 1st cracks, and not into the 2nd cracks: there’s a surprising amount of body and smoothness for a coffee of this fairly light roast level. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eArrived in US in July 2021\u003cbr\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":39519396266072,"sku":null,"price":5.22,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20211002_194237753.jpg?v=1738611433"},{"product_id":"costa-rica-la-naciente-black-honey","title":"Costa Rica La Naciente Black Honey","description":"\u003cp\u003eFrom up in the Talamanca Mountains looking out at the Pacific Ocean, Sol Naciente Estate claims to be an expert at honey process coffees. This is a \"Full Honey\" (also known as a black honey), and while there isn't yet a universal definition of the different colors, the basic idea is that it demonstrates how often they turn the beans while they are sun-drying and how long they are allowed to sun dry. The shortest process is the White, and then Yellow, and then Red, and then Black. The longer you go, the more fruity flavors you get. A red and a black are getting pretty close to being a natural, but will have creamier mouthfeel and less fruit than natural processed coffees.\u003c\/p\u003e\n\u003cp\u003eThey \"honey processed\" this lot of coffee by hand which means the \"honey\" (the fruit pulp) was left on the coffeebean in order to give it an extra dimension of flavor and sweetness. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eA few degrees difference does give you very different results and it's a pretty easy coffee to mess up. It is a delicate bean that is susceptible to scorching, so if you have a drum roaster, don't preheat it above 350 degrees, and go lower than that if you can. Then nudge the heat up gently, evenly, give it plenty of time to get through the 1st cracks, maybe wait 20 seconds more, let it out. We give it a burst of heat and less airflow for the last 30 seconds of the roast, and keep the roast to 15 minutes or less. It tastes fruitier and has a very nice fruit-esque character on the edges of your tongue (strawberry and apricot?) paired with creamy milk chocolate. The sweetness makes it easy to drink.\u003c\/p\u003e\n\u003cp\u003eUSA Arrival: August 2022\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":40040455209048,"sku":null,"price":6.35,"currency_code":"USD","in_stock":false}]},{"product_id":"costa-rica-la-florida-geisha","title":"Costa Rica La Minita Geisha Honey","description":"\u003cp\u003eThis is from the La Minita estate in the Tarrazu region of Costa Rica.\u003c\/p\u003e\n\u003cp\u003eThe geisha varietal is commonly processed either via washed or natural process, but this one is washed process. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThere is a LOT of information out there on how to roast geisha coffee. The consensus seems to be that it has a soft center and doesn't need as much air flow to fully roast. That you want to roast it about to the same level as any other nice Costa Rica, and that you shouldn't drink it for at least 3 days after roasting it.\u003c\/p\u003e\n\u003cp\u003eHowever, in my experiments, it seems like the very best roast can be obtained by treating it like a honey-process coffee (except roast it a few degrees darker than a honey coffee), which means lots of air-flow, slow steady heat, and small batch sizes. Everything about Geisha beans are delicate. I aim for just shy of a 15 minute roast in our drum roaster, and end the roast just two degrees lighter than Costa Rica La Minita or Nicaragua, but about 4 degrees darker than Costa Rica Honey coffees that we have carried in the past.\u003c\/p\u003e\n\u003cp\u003eThis produced floral and fruit flavors, with wonderful acidity and mouthfeel. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHowever, roasts that were slightly lighter were a little sour and so floral as to seem underroasted\/grassy. Roasts that were slightly darker lacked the complexity and intensity. The juiciness had faded and the floral taste was much diminished. Still sweet, and a smoother cup that no one would turn away, but not special enough to justify the price.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eA few degrees difference does give you very different results but none of them were undrinkable. It is a delicate bean that is susceptible to scorching, so if you have a drum roaster, don't preheat it above 350 degrees, and go lower than that if you can. Then nudge the heat up gently, evenly, give it plenty of time to get through the 1st cracks, maybe wait 40 seconds more, let it out. We give it a burst of heat and less airflow for the last 30 seconds of the roast, and keep the roast to 15 minutes or less.\u003c\/p\u003e\n\u003cp\u003eUSA Arrival: September 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":45236940669215,"sku":null,"price":14.2,"currency_code":"USD","in_stock":false}]},{"product_id":"costa-rica-la-candelillas-washed","title":"Costa Rica La Candelillas Washed","description":"\u003cp\u003eThis one is a great story. This crop is all from one family, four amazing sisters who both grow the coffee and do the processing on their own coffee mill. They are in the Tarrazu region and call their farm \"Candelillas\" which means fireflies because of the great number of them on the farm.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eUnlike some Costa Rican coffees where the dominant flavor is floral and fruit, the taste here is more of chocolate and caramel. It does have a nice sweet fruity aroma which then turns into sweet chocolate as you taste it. Washed Costa Ricans are not known to be particularly complex, but rather they are enjoyable for their subtle nuances. The acidity is not overbearing, and the aftertaste is clean and pleasant, making it easy to go back for another refill. We usually describe washed Costa Rica as \"Balanced\" because it has a medium acidity, medium complexity, and medium body.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWe roast it 45 seconds past the 1st cracks, and not into the 2nd cracks. Roughly half way between the first cracks ending, and the second cracks beginning, is a great ending point for this bean. There’s a surprising amount of body and smoothness for a coffee of this fairly light roast level. The beans like as much airflow as possible while being roasted. If you're roasting in an oven, you may find the outside to get overdone while the inside is underroasted. But if you have an air-roaster, they will do particularly well. In a drum roaster, just make sure to keep them spinning and keep the airflow high, and don't overdo the flame.\u003c\/p\u003e\n\u003cp\u003eUS Arrival June 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":45550686306591,"sku":null,"price":6.0,"currency_code":"USD","in_stock":false}]},{"product_id":"costa-rica-red-honey-aquaiares","title":"Costa Rica Aquaiares Red Honey","description":"\u003cp\u003e\u003cspan\u003eAquaiares Farm is on the Turrialba Volcano which is still active — it began erupting even more consistently about 10 years ago. So of course this coffee is growing on nutrient rich volcanic soil, has high altitude, shade grown conditions, and is processed and sorted with great detail. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is a coffee varietal called Esperanza F1 Hybrid, and it was developed here on this farm. It has a strain of Ethiopian coffee in it. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe coffee should be treated as a light roast and has a fruity, sweet, and floral taste. We were noting lemongrass, some blackberry, a lot of violet or other light floral taste coming through. \u003c\/p\u003e\n\u003cp\u003eHoney coffees are easy to scald so when we roast it, we use small batches and low heat and keep the drum  speed high and the airflow high. It’s best when roasted slowly; the beans are dense, grown at extremely high altitude, and they require more heat than most honeys. Pull it out about 15 seconds after the 1st cracks. It’s a coffee that you can brew as espresso or as coffee. Either way it has subtle fruit and mouth-watering juiciness.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival August 2023\u003cbr\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":46190224671007,"sku":null,"price":6.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20230811_174405237.jpg?v=1738611316"},{"product_id":"costa-rica-cerro-azul-copy","title":"Costa Rica La Amistad","description":"\u003cp\u003eThese beans were grown on the farm of La Amistad (\"Friendship\") which is both organic certified and bird friendly (Smithsonian Migratory Bird Center certified). It is a washed process Costa Rican. It is made up of Caturra and Catuai and grown at an altitude of 4000-5000 feet above sea level right on the edge of Panama. The majority of the land around the farm is the largest wildlife reserve in Costa Rica (La Amistad International Park) and is made up of land that was donated by the same family that owns the coffee farm.  \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis bean is best at Full City. You're not QUITE to the 2nd cracks, but you're definitely heading that direction. Another 30 seconds and you'd be there. The lighter roasts have a grassy-underdevloped taste, or the taste of coffee-cherry (cascara) which isn't necessarily unpleasant, but it is indicitive of an underroasted bean.\u003c\/p\u003e\n\u003cp\u003eThe sweet spot gets you a lemon\/lime citrus flavor with pear, raisin, chocolate, and floral notes. Compared to many Costa Rica options, this one is brighter, less sweet, and more complex, more floral. I prefer it because it is a more interesting coffee, but if you are looking for the traditional caramel notes, it doesn't have that. So it is really personal preference, but everything this coffee stands for is worth supporting.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival: April 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":50929421517087,"sku":null,"price":7.4,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20250508_193658383.jpg?v=1747695173"},{"product_id":"costa-rica-la-pastora-anaerobic-washed","title":"Costa Rica La Pastora Anaerobic Washed","description":"\u003cp\u003eThis Costa Rica 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 is dried. \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 controlled on time, vinegar, extreme ferment, and different types of unpleasant acidic flavors can develop in the cup.” Somewhere around four full days is usually about right.\u003cspan class=\"Apple-converted-space\"\u003e When done well, the process bring 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 at the La Minita estate in the Tarrazu region. I'm roasting it about 4 degrees lighter than normal La Minita coffee and coaxing out some winey, cinnamon, brown sugar, peach notes. I've had anaerobic coffees from a few other sources where I was disappointed, but this one turned out perfect.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"Apple-converted-space\"\u003eUS Arrival: August 2025\u003c\/span\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":51308243583263,"sku":null,"price":8.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20201019_110804.jpg?v=1738611487"},{"product_id":"costa-rica-la-gladiola-peaberry","title":"Costa Rica La Gladiola Peaberry","description":"\u003cp\u003eThis Costa Rica is also overseen by the the La Minita farm regarding the quality and processing of this bean, puts their seal of approval on it, and exports it to the US. The taste profile they try for in the coffee grown at La Gladiola is fruit and caramel. Peaberries occur at a very low percentage in Costa Rica, and we've actually never carried one before and it was a surprise to see this one available. As with any good Costa Rica, it is a well-balanced coffee, which simply means, it has SOME brightness, SOME body, and SOME complexity, none of which are overpowering. The fruit and sweetness of the coffee make it versatile. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe give it a slower than normal roast (16 minutes) because of the dense peaberries, and take it 30 seconds past the end of the 1st cracks. This gives it lots of development time to bring out flavors but still keeps it on the lighter end. You can also speed up the roast and take it to more of a medium roast level and that turns out nice as well.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival: July 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":51308252889375,"sku":null,"price":6.65,"currency_code":"USD","in_stock":false}]}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/collections\/costa_rica.jpg?v=1647829812","url":"https:\/\/happymugcoffee.mom\/collections\/costa-rica.oembed","provider":"Happy Mug","version":"1.0","type":"link"}