{"title":"Ecuador","description":"","products":[{"product_id":"ecuador-fto-co-op","title":"Ecuador FTO Co-op","description":"\u003cp\u003eThis is the first Ecuador that Happy Mug has carried. There are two problems with Ecuador. The first is the low volume that the country exports. They ship out 400,000 pounds a year which sounds like a lot, but when you think about 50 million pounds a year out of Brazil and 15 million pounds a year out of Colombia, you see that Ecuador's industry is just a speck on the graph. The second problem is that all of the coffee here is still processed by hand by the individual farmers, and with varying success. And then all pooled together by the various members of the co-op. So finding a lot of Ecuador that actually shines is almost unheard of. \u003c\/p\u003e \u003cp\u003eWhat I can say about this one, is it has fair trade and organic certification and the beans look nice and more importantly, tastes NICE. A City roast offers more flavor than one would expect. Nicer than a Peru, nicer than a Colombia or Brazil. Not on par with say, a Costa Rica, but hey, that's not a fair comparison. There's not one outstanding tasting note to mention, but overall I think you could call it chocolate and apple and be on the right track. Maybe a little nut as well. As you get it to Full City, it loses that depth of flavor and turns a bit flat. At the second cracks it comes back, and while it loses the apple\/chocolate notes, it is a solid nice traditional coffee with a good balance of brightness and body with no defects to note. This is actually where I'm landing it as a production roast to show off for customers, and I've gotten complements on it at this roast level. Take it a bit darker yet, and it is a nice single origin espresso because it is makes a middle-of-the-road shot -- nothing too bright or fruity or rough or crazy -- just a nice drinkable smooth shot of espresso with decent crema. \u003c\/p\u003e \u003cp\u003eSo while I'm not raving up and down about this coffee, it is solid. It is a really nice representation of Ecuadorian coffee, and supports fair and organic farming. It's good enough to stand behind and shows a glimpse of where the Ecuador coffee industry is heading. This is the 2014 crop.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630890090584,"sku":null,"price":4.85,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_20f85b34-47a7-4d44-841a-3ddc39a5fb6e.jpg?v=1738611844"},{"product_id":"ecuador-el-sitio-1","title":"Ecuador La Joya","description":"\u003cdiv id=\"tabs-1\" class=\"tab-pane active\"\u003e\n\u003cp\u003eEcuador coffee is a rarity, but when you DO find one, they are magically good.\u003c\/p\u003e\n\u003cp\u003eThis one is grown in the Southern part of the country where organic farming is the most common, with rainforest and Amazon Mountains.  The La Joya farm takes meticulous care of their growing, sorting, and processing, grown at 4,000-4500 feet above sea level, and the perfect coffee climate right on the Equator.  The beans are small and need less heat than normal.\u003c\/p\u003e\n\u003cp\u003eA City roast offers tremendous flavor.  It has a juicy cherry and amaretto character with the sweetness of an Ethiopia and the body of a Colombia. It's simultaneously floral, fruity, and nutty. You can roast it all the way up to the second cracks, but the further you go, the less interesting it becomes. I would not take it into the 2nd cracks, as it loses its complexity and picks up a bitter aftertaste. However, if the roast gets away from you and you find yourself in the second cracks, take it dark.  Really dark.  A good minute into 2nd cracks into deep French Roast territory where you get very sweet full bodied French roast without any ashy notes.  Also, you can roast this almost to the 2nd cracks for a lovely espresso. This isn't a coffee you'll soon forget.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: January 2025\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":20072526381144,"sku":null,"price":8.4,"currency_code":"USD","in_stock":false}]},{"product_id":"ecuador-pichincha-1","title":"Ecuador Pichincha","description":"\u003cdiv class=\"tab-pane active\" id=\"tabs-1\"\u003e\n\u003cp\u003eEcuador coffee is a rarity.  They ship out 400,000 pounds a year which sounds like a lot, but when you think about 50 million pounds a year out of Brazil and 15 million pounds a year out of Colombia, you understand Ecuador is just a speck.\u003c\/p\u003e\n\u003cp\u003ePichincha is both a region in the South-Central part of the country, and also the name of the mill that processes the coffee there.  This coffee is grown by an estate called Cruz Loma.\u003c\/p\u003e\n\u003cp\u003eThis is best as a light roast coffee. It's not all that finicky to roast -- there's a pretty good range of roasting profiles and ending temperatures that work with this bean.  Our favorite roast is smack dab between first cracks and second cracks.  So about a minute after the first cracks end, and about a minute before the 2nd cracks begin (with an air roaster, your times will be much shorter than this).  As you go darker, you lose the sweetness and floral notes of the coffee.  It's still good coffee, all the way up to the 2nd cracks. The lighter you take it the more acidity you get.  But right down the middle you can expect to find the following:  sweet, thin but silky body, lemon-lime, jasmine, rose petal.  Sweet.  Very clean aftertaste.  Reminds me of a Kona in a good way.\u003c\/p\u003e\n\u003cp\u003eReally nice single origin espresso.  We take it just to 2nd cracks and enjoy the flavors of pineapple, citrus, and very smooth mouthfeel with sweet aftertaste.\u003c\/p\u003e\n\u003cp\u003eIt's nice as a manual pourover -- both a chemex and hario seem to brew the coffee very well.   Very nice iced coffee and cold brew.  If you enjoy espresso, try taking the coffee to the 2nd cracks or further and brewing it in an aeropress or as espresso. It's fun to have a coffee from Ecuador, and this is a solid above average bean from a rarely seen origin.  I would particularly recommend it to customers who enjoy Costa Rica and Panama coffees.\u003c\/p\u003e\n\u003cp\u003eThis is a May 2022 arrival.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":20072533000280,"sku":null,"price":5.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/output-onlinejpgtools.jpg?v=1738611644"},{"product_id":"ecuador-pichincha-honey","title":"Ecuador Washed Double Fermentation","description":"\u003cdiv class=\"tab-pane active\" id=\"tabs-1\"\u003e\n\u003cp\u003eEcuador coffee is a rarity.  They ship out 400,000 pounds a year which sounds like a lot, but when you think about 50 million pounds a year out of Brazil and 15 million pounds a year out of Colombia, you understand Ecuador is just a speck.\u003c\/p\u003e\n\u003cp\u003ePinchincha is both a region in the South-Central part of the country, and also the name of the mill that processes the coffee there.  The coffee is fair trade and organic certified and grown by the Josefina Estate which we've had a lot of gems from in the past, and the farm is continuing to impress. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a tiny microlot of beans that they experimented with a Double Fermentation Washed Process instead of the normal washed process. It's called Double Fermentation process because the coffee is fermented as normal, washed, and then put through the fermentation tank a second time to bring out a sweeter, more fruity, more complex mug of coffee. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis is best as a light roast coffee. It's not all that finicky to roast, but you do have to keep it light or else it will scorch the sugars.  The lighter you take it the more acidity and tartness you get with milkiness and caramel and a few degrees darker is more like banana and chocolate.  Just out of first cracks we are tasting elderflower, orange, rose, plum. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eReally nice single origin espresso if you go about 5 degrees darker with it.\u003c\/p\u003e\n\u003cp\u003eThis wasn't our very top favorite coffee we found from Ecuador this year, but it is above average, and it's extremely unusual to find a double ferment process out of Ecuador. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival February 2025\u003c\/p\u003e\n\u003c\/div\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":33738331160664,"sku":null,"price":10.39,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20240721_184229710.jpg?v=1740675430"},{"product_id":"ecuador-pichincha-terrazas-del-pisque","title":"Ecuador Pichincha Terrazas del Pisque","description":"\u003cdiv id=\"tabs-1\" class=\"tab-pane active\"\u003e\n\u003cp\u003eEcuador coffee is a rarity.  They ship out 400,000 pounds a year which sounds like a lot, but when you think about 50 million pounds a year out of Brazil and 15 million pounds a year out of Colombia, you understand Ecuador is just a speck.\u003c\/p\u003e\n\u003cp\u003ePichincha is both a region in the South-Central part of the country, and also the name of the mill that processes the coffee there.  This coffee is grown by an estate called Terrazas del Pisque\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis is best as a light roast coffee. It's easy to roast -- we treat it like a Costa Rica and take it smack dab between first cracks and second cracks.  So about a minute after the first cracks end, and about a minute before the 2nd cracks begin (with an air roaster, your times will be much shorter than this).  As you go darker, you lose the sweetness and floral notes of the coffee.  It's still good coffee, all the way up to the 2nd cracks. The lighter you take it the more acidity and floral tastes you will get.  But right down the middle you can expect to find the following:  sweet, lemon-lime, jasmine, rose petal.  Very clean aftertaste. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eReally nice single origin espresso.  We take it just to 2nd cracks and enjoy various citrus flavors and very smooth mouthfeel with sweet aftertaste.\u003c\/p\u003e\n\u003cp\u003eIt's nice as a manual pourover -- both a chemex and hario seem to brew the coffee very well.   Very nice iced coffee and cold brew.  If you enjoy espresso, try taking the coffee to the 2nd cracks or further and brewing it in an aeropress or as espresso. It's fun to have a coffee from Ecuador, and this is a solid above average bean from a rarely seen origin.  I would particularly recommend it to customers who enjoy Costa Rica and Panama coffees.\u003c\/p\u003e\n\u003cp\u003eThis is a February 2026 arrival.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":47483501609247,"sku":null,"price":9.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20250124_171604739.jpg?v=1740675129"},{"product_id":"ecuador-pichincha-sidra-honey","title":"Ecuador Pichincha Sidra Honey","description":"\u003cp\u003eEcuador coffee is a rarity. They ship out 400,000 pounds a year which sounds like a lot, but when you think about 50 million pounds a year out of Brazil and 15 million pounds a year out of Colombia, you understand Ecuador is just a speck.\u003c\/p\u003e\n\u003cp\u003ePichincha is a region in the North-Central part of the country, and this coffee was grown on a tiny farm called Finca san Pablo and owned by a man named Pablo Ponce. The beans are all the Sidra varietal, which is a varietal currently unique to Ecuador -- a cross of Typica and Bourbon famous for its floral notes. The coffee was grown at roughly 4000 feet above sea level. Being the Sidra varietal makes it command a premium, as there are a lot of roasters looking for this. \u003c\/p\u003e\n\u003cp\u003eThis is best as a light roast coffee. It's not hard to roast -- there's a pretty good range of roasting profiles and ending temperatures that work with this bean. Our favorite roast is barely out of first cracks where we get a sweet, honey-like flavor with floral and delicate fruit. Clean aftertaste. Almost geisha-like. \u003c\/p\u003e\n\u003cp\u003eIt's fun to have a coffee from Ecuador, and this is an above average bean from a rarely seen origin. His family helps pick, process and ship this coffee. I would particularly recommend it to customers who enjoy high-end Central American coffees.\u003c\/p\u003e\n\u003cp\u003eUS Arrival May 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":50967198007583,"sku":null,"price":12.85,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/821.jpg?v=1738611696"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/collections\/PXL_20210311_174552765.jpg?v=1696255616","url":"https:\/\/happymugcoffee.mom\/collections\/ecuador.oembed","provider":"Happy Mug","version":"1.0","type":"link"}