{"title":"El Salvador","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eWashed-process El Salvador is rarely worth getting excited about. It is not bad coffee by any means, but it is not special coffee either. Its lack of complexity and depth makes it quickly forgettable. Roasting it just into the 2\u003cspan\u003end\u003c\/span\u003e cracks is typically your best bet.  The best estates do have something to brag about in their coffee beans, but those beans are often priced accordingly.\u003c\/p\u003e\n\u003cp\u003eThe Natural processed El \u003cspan\u003eSalvadors\u003c\/span\u003e are a fantastic value. Considerably cheaper than a natural processed African, but in many ways comparable – with a fruity tone (often cherry) that can’t be overlooked. As with most Natural processed coffees, you typically want to keep it out of the 2\u003cspan\u003end\u003c\/span\u003ecracks.\u003c\/p\u003e\n\u003cp\u003eThe Pulped-Natural (honey processed) coffees are my favorite, with a traditional coffee taste, subtle cherry, slight acidity, clean aftertaste, and extraordinary honey-like sweetness.\u003c\/p\u003e\n\u003cp\u003eThere are several reputable estates, and many of them offer all three processing methods.\u003c\/p\u003e","products":[{"product_id":"el-salvador-las-mercedes","title":"El Salvador Las Mercedes","description":"\u003cp\u003eThis is a great coffee bean for beginners to roast because it tastes nice at pretty much any roast level and any roasting profile. My favorite roast on this one is right before the 2nd cracks. And then, let it cool a little bit because the coffee becomes sweeter and smoother as it changes temperature. At that point, it is a velvety-milk-chocolate with honey sweetness, vanilla, and subtle orange, low acid, clean aftertaste, really comforting mug of coffee. But if you take it as a light roast, say, 30 seconds out of the 1st cracks (less if using an air roaster), then you get more citrus, more acidity. It has more character than a Nicaragua --- less than a nice Costa Rican -- more body than a Costa Rican, less acidity than a Costa Rican -- you could flavor it at this level but wouldn't have to. It stands alone, it just doesn't wow anyone. Now on the other end of the spectrum, you can take it all the way 20 seconds into the 2nd cracks (hear a few snaps of the 2nd cracks and start counting). At that point you get a coffee that has a slightly bitter chocolate taste, mellow, sweet. Something like a dark Peru or dark Colombia but sweeter and not earthy like those would tend to be.\u003c\/p\u003e \u003cp\u003eIn short, we almost never carry a washed process El Salvador because it isn't different enough from a Honduras, Nicaragua, Costa Rica, Peru, or Guatemala to differentiate itself. However, this one has a great story behind it and actually did impress us in its taste -- going into it blindly I would have guessed it to be a high end Panama that would cost quite a bit more (don't have TOO high of expectations now -- these coffees are not expensive because they are complex like an African, but rather because they are sweet and smooth and altogether \"normal\" tasting in the best of ways)\u003c\/p\u003e \u003cp\u003eThe Las Mercedes Estate has been growing coffee since 1940, and the average age of the coffee trees are 27 years old and are of the highly regarded Bourbon varietal. The neighboring El Imposible national forest blends into the farm as a naturally high dense shade grown cover. It is almost inaccessible due to the intense topography and features a breathtaking view of the landscape of mountains and the Pacific Ocean. The workers have immense passion for their coffee, and the farm routinely grows awards for their beans. But even better than the coffee is the mission of the farm. It is Rainforest Alliance Certified and uses strict organic methods. They founded and sponsor sports teams and athletes in the country, they help fund the Los Ortiz medical clinic, they are taking steps to preserve the integrity of their heirloom varietals of coffee and keep them from mutating (in addition to Bourbon, they also grow the esteemed Pacamara and Pacas varietals), and of course they take steps to preserve and protect the national forest that borders their land. Usa Arrival August 2015\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630885240920,"sku":null,"price":4.89,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_f0f389ed-e218-4c2c-b894-4e8c2ab81b2c.jpg?v=1738611911"},{"product_id":"el-salvador-las-ranas-honey","title":"El Salvador Honey Las Ranas","description":"\u003cp\u003eThis one sold out fast last year, and the long awaited 2021 crop is finally here. This El Salvador is a honey processed (pulped natural) microlot on the Cerro Las Ranas estate which was planted on fresh volcanic lava in 2005. The estate name means \"Hill of Frogs\" because there is a lagoon with thousands of frogs that live in the middle of the coffee plantation. There is even a frog on the burlap bag. They have Rainforest Alliance Certification and are committed to being a good steward of the land and animals around them. It is also packed in Grain-Pro bags to preserve its freshness.\u003c\/p\u003e\n\u003cp\u003eIt has more body than an African coffee, but otherwise, a lot of similarities exist. It is creamy with fruity and sweet qualities to it, namely strawberry and cherry. The fruit is much less prominent than in a natural-processed coffee, but just adds a sweetness in the background. A coffee like this appeals to pretty much everyone in the world, because if they want \"normal coffee\" it's not so weird that they find it unusual. However, if you like interesting coffees, there is enough here, that you can sip at it with great satisfaction and keep going back for a refill. It's been six years since we stocked it, but it used to be one of our most requested and popular coffees. El Salvador was hit very hard by the coffee rust fungus, and the quality of all of the coffee, including this one, has been below average; but they are finally making a comeback and we are seeing some nice El Salvador high quality beans again.\u003c\/p\u003e\n\u003cp\u003eHoney coffees beans are delicate and susceptible to scorching. Home roasting units won't have a problem, but if you have a large drum roaster, don't preheat it above 350 degrees. Then nudge the heat up gently, evenly, get it through the 1st cracks, maybe wait 30 seconds, let it out. If in doubt, err on the side of being too light. As you get darker, its still nice, but it loses its undertones. As you get into the 2nd cracks the sugars burn and it loses its appeal altogether. Try to keep the roast at 15 minutes or less.\u003c\/p\u003e\n\u003cp\u003eUS Arrival June 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630888058968,"sku":null,"price":5.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20190927_132813_1.jpg?v=1738611862"},{"product_id":"el-salvador-los-pirineos-honey","title":"El Salvador Los Pirineos Honey","description":"\u003cp\u003eThis El Salvador is a black honey processed (puled natural) coffee on the Los Pirineos estate. It is the \u003cspan class=\"BxUVEf ILfuVd\" lang=\"en\"\u003e\u003cspan class=\"hgKElc\"\u003eBourbon Elite\u003c\/span\u003e\u003c\/span\u003e varietal which is an old heirloom El Salvador varietal which has now become very rare, even in El Salvador. The farm is at the top of the \u003cspan\u003e\u003cem\u003eT\u003c\/em\u003eecapa Volcano. In addition to actively growing around 20 different varietals of coffee, Los Pirineos also keeps its own coffee variety garden and nursery containing approximately 70 different varieties of coffees.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBeing a black honey coffee, it is sweet with a creaminess and has mild fruity undertones. Caramel, black cherry, grape, earl grey, citrus. The fruit is less prominent than in a natural-processed coffee, but it is apparent and the coffee is fantastic. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBy definition, a honey coffee has had the sugars of the coffee fruit imbued into the pit during the processing, so it is a delicate bean that is susceptible to scorching. Home roasting units won't have a problem, and it does well in air roasters, but if you have a large drum roaster, don't preheat it above 350 degrees. Then nudge the heat up gently, evenly, get it through the 1st cracks, maybe wait 30 seconds, let it out. If in doubt, err on the side of being too light. As you get darker, its still nice, but it loses its undertones, however, honey coffees do add a lot of sweetness and crema to espresso blends at this roast level. As you get into the 2nd cracks the sugars burn and it loses its appeal altogether. Try to keep the roast at 15 minutes or less.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: September 2024\u003cbr\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630890713176,"sku":null,"price":8.9,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20240918_220143059.jpg?v=1740675767"},{"product_id":"el-salvador-san-cayetano-natural","title":"El Salvador San Cayetano Natural","description":"\u003cp\u003eThis El Salvador is a natural processed microlot on the San Cayetano estate which is 4000 feet up in the mountains on the border of Guatemala. It only grows the Bourbon varietal which is one of the nicest Central American varietals, but becoming less common because of its lower yield per plant. The farm only produces about 200 bags of coffee a year, and it typically has a late harvest compared to El Salvador in general because of the high altitude and varietal being grown. The farm divides its harvest into washed, honey, and natural coffee processing. This year we are stocking the natural dry process beans.\u003c\/p\u003e \u003cp\u003eI was surprised with the quality of the beans, and I enjoyed the taste of them. There's always the danger of fermented or earthy tastes with a natural processed coffee, but this one is clean and crisp. And as expected, the undertones are fruity, sweet, and bright. \u003c\/p\u003e \u003cp\u003eIn the very lightest roast just out of first cracks (a similar roast to how we would handle a natural Ethiopia), one of our cuppers preferred it over the others because it has both tart peach and sweet honey working against each other. Overall creamy with a clean aftertaste, slight currant, a crispness at the first sip that smooths out as you continue to sip at it, medium body, very slight winey character. On the roast that was three degrees darker, it was still interesting but sweeter. A strong aroma leading into an electric tangerine flavor that turns into a sweeter, rich creamy body with a little milk chocolate at the end. Two of us preferred this roast. And then three degrees beyond that (407 degrees on our roaster -- roughly how we would roast a washed Costa Rican) the fruit had turned into nuttiness. Chocolate hazelnut with a little bit of figs and a drying feeling on edges of the tongue. It was still very nice, although the least interesting of the three roasts. Being a natural coffee, anything darker than this is going to start tasting burnt.\u003c\/p\u003e \u003cp\u003eThis was an August 2015 arrival, but we bought it at a great deal in March 2016 because the new crops of Central American coffee are about to arrive, and so anything from 2015 is being pushed out.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630893334616,"sku":null,"price":4.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_963e67e8-01d0-4193-97e0-e317315a0ef3.jpg?v=1738611779"},{"product_id":"el-salvador-siberia-pacamara","title":"El Salvador Siberia Pacamara","description":"\u003cp\u003eThis is the extremely rare Pacamara varietal from El Salvador, and not just that, but it is from the legendary Siberia Estatein the Santa Ana growing region. \u003c\/p\u003e \u003cp\u003eFirst: the varietal. Pacamara was born in El Salvador in the 1950's as a cross between the enormous \"elephant bean\" Maragogype and Pacas which is within the Bourbon family. Both varietals are low-yielding and harder to grow than modern hybrids, so Pacamara is a rarely grown bean. Pacamara's magic was discovered and released in the early 1990's after 30+ years of experiments by the El Salvadorian Institute of Coffee Research. The bean is so large that it is too big for sorting by coffee screens. Instead of being a 16\/17, or 17\/18, these would be screened as a 20\/21 if such a screen existed. \u003c\/p\u003e \u003cp\u003eThe farm: Siberia Estate was named as such because it is 4000 feet up a treacherous mountain, making it remote and difficult to reach. They have been growing coffee here since 1870, and it is now being farmed by the 4th generation of the same family that founded it. At that time, there were no roads or paths into the mountains here, and the farmer walked up and down the mountain several times those first few years.\u003c\/p\u003e \u003cp\u003eIt is super nice coffee -- not only in the way the beans look, but how it is smooth, sweet, aromatic, and oh-so-drinkable -- a coffee that no one would ever turn down -- but with subtle flavor notes that you don't really think about but stick with you long after the mug is empty. We are roasting this under the same profile as a Costa Rican (this is a washed coffee, and roasting it any lighter as if it were an Ethiopian is going to give you a sour taste) This Full City roast (407 degree bean temp on our roaster) gives it the most complexity. It has a nice thick full body, smooth and creamy in the mouth. It has a floral spring day aroma. It has pink grapefruit in the beginning, and chocolate in the finish. A lot of complexity in the middle, with subtle red fruit and melon also catching our attention. The most satisfying part is probably the creamy body coupled with the cocoa at the finish. If you take the roast darker, or even all the way up to the verge of 2nd cracks, it is still a smooth drinkable enjoyable coffee in every way, but the complexities which are already subtle, almost disappear. It is such a hard, dense, large bean that you absolutely can roast it darker yet, well into the 2nd cracks, and it is still remarkably smooth, sweet, and clean tasting coffee.\u003c\/p\u003e \u003cp\u003eThis is a coffee that will spoil you. You don't realize how good it really is, until it's gone and you go back to a coffee you used to enjoy and discover your old friend isn't as interesting as you had recalled.\u003c\/p\u003e \u003cp\u003eUS Arrival: August 2017\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630893760600,"sku":null,"price":5.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/667.jpg?v=1738611775"},{"product_id":"el-salvador-san-cayetano","title":"El Salvador San Cayetano","description":"\u003cp\u003eThis El Salvador is a washed processed microlot on the La Esperanza estate which is 5000 feet up in the mountains on the border of Guatemala. The farm divides its harvest into washed, honey, and natural coffee processing. This year we are stocking the washed process beans.\u003c\/p\u003e\n\u003cp\u003eI was surprised with the quality of the beans, and I enjoyed the taste of them. While El Salvador tends to not be a particularly exciting coffee origin, this one is far higher quality than the common export. It is comprised of large Pacamara varietal beans. \u003c\/p\u003e\n\u003cp\u003eIn the very lightest roast just 30 seconds out of first cracks, you find a bright tangy blackberry sweetness. It has a silky velvety mouthfeel like kahlua and a chocolate aftertaste. \u003c\/p\u003e\n\u003cp\u003eThe darker you go, you lose acidity, lose complexity, but you retain the sweet flavor. You can go as dark as the beginning of the 2nd cracks, although by the time you get to that roast, it's really not as interesting as the lighter roasts.\u003c\/p\u003e\n\u003cp\u003eIf you enjoy espresso, I do recommend this coffee roasted 30 seconds into the 2nd cracks. That velvety mouthfeel is still apparent in espresso, and it has little bitterness. It's not the most complex of espresso, certainly there are some berry and chocolate, but its the smoothness that grabs the attention. Blending it into espresso is highly recommended.\u003c\/p\u003e\n\u003cp\u003eUSA arrival: Feb 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630894776408,"sku":null,"price":8.29,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20250508_193539859.jpg?v=1746763563"},{"product_id":"el-salvador-santa-ana-honey","title":"El Salvador Santa Ana Honey","description":"\u003cp\u003e\u003cspan\u003eThis El Salvador is a natural sundried processed coffee from the Santa Ana region which is made up of small farmers . in the region. They grow the coffee at 3000 to 4000 feet up in the mountains, mostly of Pacas and Bourbon varietals. The farmers divide their harvest into washed, honey, and natural coffee processing. This year we are stocking the natural and honey beans.\u003c\/span\u003e\u003c\/p\u003e \u003cp\u003eHoney coffees from Central America tend to be creamy with fruity and sweet qualities to it. this one is not particularly fruity, but it does have creamy milk chocolate and sweetness at a light roast level. You could convince me of black cherry and caramel if I use my imagination a bit. A coffee like this appeals to pretty much everyone, because if they want \"normal coffee\" it's not so weird that they find it unusual. However, if you like interesting coffees, there is enough complexity here, that you can sip at it with great satisfaction and keep going back for a refill. \u003c\/p\u003e \u003cp\u003eBy definition, a honey coffee has had the sugars of the coffee fruit left on the pit during the processing, so it is a delicate bean that is susceptible to scorching. It is best to nudge the heat up gently, evenly, get it through the 1st cracks, maybe wait 30 to 45 seconds, let it out. As you get darker, its not bitter, but it loses its complexity and flattens out. Bythe time you get into the 2nd cracks the sugars burn and there isn't anything interesting left to take note of. Try to keep the roast at 15 minutes or less. There's a fairly large window here to end the roast where the flavor is pleasant and doesn't dramatically change on you. \u003c\/p\u003e \u003cp\u003eMost honey coffees make a fantastic espresso with lots of crema when you take them to the 2nd cracks, but we don't think this one is particularly special as espresso. We recommend it as a light roast, brewed as coffee. \u003c\/p\u003e \u003cp\u003eUS Arrival April 2017\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630896906328,"sku":null,"price":4.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_3a30ac0a-9c12-4964-8e25-9e744335020c.jpg?v=1738611733"},{"product_id":"el-salvador-santa-ana-natural","title":"El Salvador La Guachoca Natural","description":"\u003cp\u003e\u003cspan\u003eThis El Salvador is a natural sundried processed coffee from the Santa Ana region and the Finca La Guachoca farm. They grow the coffee at 4000 feet up in the mountains, mostly of Pacas varietal. The farmers divide their harvest into washed, honey, and natural coffee processing. This year we are stocking the natural beans. They are well sorted and almost look like a washed process coffee because of how even the coloration is.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eNatural coffees from Central America tend to be creamy with fruity and sweet qualities to it. this one is not particularly fruity, but it hits you really hard with an aroma of caramel, roasted hazelnut, chocolate, then there is some slight orange and cherry cobbler notes.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eYou want to keep this roast on the shorter end of things, with maybe just 20 seconds past the end of the 1st cracks for coffee, and more like 30-40 seconds for espresso. We needed the crema and fruitiness of a natural coffee for our espresso blend, so we are primarily roasting this as an espresso component, but it's very nice as coffee as well as long as you keep it light. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDon't try taking it dark. As with most natural-processed coffees, it is going to taste burnt if you take it anywhere close to the 2nd cracks.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival August 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630896939096,"sku":null,"price":5.85,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20240904_215123711.jpg?v=1740675697"},{"product_id":"el-salvador-la-bendicion","title":"El Salvador Santa Matilde","description":"\u003cp\u003eThis El Salvador is a washed processed microlot on the Santa Matilde estate in the Chalatenango region, very close to the Honduras border. The farm sits at 4500 feet up in the mountains and grows only three varietals of coffee, keeping each of them separate. This one is the Bourbon varietal. The farm divides its harvest into washed and natural processes. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn the very lightest roast, just 30 seconds out of first cracks, you find a bright tangy plum and raspberry sweetness. It has a bright acidity and an almond aftertaste. The overall experience seems on par with something like eating a vanilla wafer with a fruit glaze.\u003c\/p\u003e\n\u003cp\u003eI like it equally well as a medium roast, just right at the verge of 2nd cracks. Here it is sweeter and smoother and you get a silky mouthfeel. You lose acidity, lose complexity, but you pick up tastes of apple and chocolate, with a vanilla aftertaste.\u003c\/p\u003e\n\u003cp\u003eIf you enjoy espresso, I do recommend this coffee roasted 30 seconds into the 2nd cracks. That velvety mouthfeel is still apparent in espresso, and it has little bitterness. It's not the most complex of espresso, certainly there are some chocolate and nutty flavors, but its the smoothness that grabs the attention. Blending it into espresso is highly recommended.\u003c\/p\u003e\n\u003cp\u003eUSA arrival: August 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630900969560,"sku":null,"price":6.45,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/872.jpg?v=1738611683"},{"product_id":"el-salvador-natural-siberia","title":"El Salvador Natural Siberia Estate","description":"\u003cp\u003eThis is a single varietal Bourbon coffee from El Salvador, and not just that, but it is from the legendary Siberia Estate in the Santa Ana growing region.\u003c\/p\u003e\n\u003cp\u003eEl Salvador grows a lot of bourbon coffee, and it is not as disease resistant or high yielding as modern varietals, but it does seem to grow well in El Salvador. Siberia Estate was named as such because it is 4000 feet up a treacherous mountain, making it remote and difficult to reach. They have been growing coffee here since 1870, and it is now being farmed by the 4th generation of the same family that founded it. At that time, there were no roads or paths into the mountains here, and the farmer walked up and down the mountain several times those first few years. These days, they are still remote, although access has improved. They love to experiment and innovate, and we always look forward to their offerings. They only produced four bags of natural process coffee this year, and they did it just for us.\u003c\/p\u003e\n\u003cp\u003eNatural coffees from Central America tend to be creamy with fruity and sweet qualities to it. The predominant fruit in this one is orange, maybe like a mandarin orange. The aroma is strongly of caramel, but only a mild caramel in the taste. A lot of sweetness though. All in all a pretty mild coffee, but very drinkable. Reminds me of a honey-processed coffee with its soft mouthfeel, low acidity, sweet fruit, and pleasantness. A coffee like this appeals to pretty much everyone, because if they want \"normal coffee\" it's not so weird that they find it unusual.\u003c\/p\u003e\n\u003cp\u003eOur first couple roasts of this were too light, ended up tasting grassy and vegetal. You want to take this a little darker than an Ethiopia or Costa Rica natural...roast it a good 40 seconds past the end of the 1st cracks. Don't take it dark though. As with most natural-processed coffees, it is going to taste burnt if you take it to the 2nd cracks.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: October 2021\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630901067864,"sku":null,"price":6.55,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/876.jpg?v=1738611682"},{"product_id":"el-salvador-honey-finca-divina","title":"El Salvador Honey Finca Divina","description":"\u003cp\u003eThis El Salvador is a red honey processed (puled natural) coffee on the Finca Divina estate. It is the bourbon varietal and is one of La Minita's partner farms, ensuring that they have overseen the quality of the coffee, as well as upheld environmental and social standards. \u003c\/p\u003e \u003cp\u003eBeing a honey coffee, it is overall sweet with a soft mouthfeel, but the initial taste of tart (plum) turns into floral and citrus and ends with cocoa. The fruit is less prominent than in a natural-processed coffee, but it is apparent. You don't have to use your imagination too much. A coffee like this appeals to pretty much everyone in the world, because if they want \"normal coffee\" it's not so weird that they find it unusual. However, if you like interesting coffees, there is enough here that you can sip at it with great satisfaction and keep going back for a refill. Honey coffees tend to be our most requested and popular coffees, and El Salvador in particular has been a favorite with our customers for several years. \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 as much of a problem, but if you have a large drum roaster, don't preheat it above 350 degrees. Then nudge the heat up gently, evenly, get it through the 1st cracks, maybe wait 30 seconds, let it out. If in doubt, err on the side of being too light. As you get darker, its still nice, but it loses its undertones, however, honey coffees do add a lot of sweetness and crema to espresso blends at this roast level. As you get into the 2nd cracks the sugars burn and it loses its appeal altogether. Try to keep the roast at 15 minutes or less. High airflow is always helpful, so honey coffees are a good choice if you have an air roaster. \u003c\/p\u003e \u003cp\u003eThis coffee arrived in the US in August 2018.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630901297240,"sku":null,"price":5.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/894.jpg?v=1738611678"},{"product_id":"el-salvador-natural-los-andes","title":"El Salvador Natural Los Andes","description":"\u003cp\u003eThis is a single varietal Bourbon coffee from El Salvador, and not just that, but it is the Pink Bourbon varietal which is incredibly difficult to grow. When it ripens, the cherries are pink instead of red! It is a cross between Red Bourbon and Yellow Bourbon and has to be cultivated on site, only able to be produced by creating a hybrid of the two, and planting the seeds.\u003c\/p\u003e\n\u003cp\u003eEl Salvador grows a lot of bourbon coffee, and it is not as disease resistant or high yielding as modern varietals, but it does seem to grow well in El Salvador. Los Andes Estate is surrounded by National Park with a microclimate that allows beautiful and rare flowers, animals, plants, and ancient dense forest. Most of their crop is washed process, but they harvested 400 pounds of Pink Bourbon and sundried it using traditional natural dry process techniques to bring out the fruit and sweetness.\u003c\/p\u003e\n\u003cp\u003eNatural coffees from Central America tend to be creamy with fruity and sweet qualities to it. This one has slight cherry notes to it, but it also has a molasses sweetness, almost a gingerbread flavor, along with a creamy and nutty flavor. It's unusual, but we aren't complaining!\u003c\/p\u003e\n\u003cp\u003eOur first couple roasts of this were too dark, covering up the sweetness and fruity flavors. You actually want to roast it about like a natural Ethiopia and end the roast almost immediately out of the 1st cracks.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: August 2018\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630901493848,"sku":null,"price":6.36,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/926.jpg?v=1738611675"},{"product_id":"el-salvador-finca-divina","title":"El Salvador Finca Divina","description":"\u003cp\u003eThis El Salvador is a single washed processed coffee on the Finca Divina Providencia estate. It is one of La Minita's partner farms, ensuring that they have overseen the quality of the coffee, as well as upheld environmental and social standards.\u003c\/p\u003e\n\u003cp\u003eThis is an excellent coffee. It is slight lemon, slight green tea, slight tropical fruit and ends with cocoa. The fruit is less prominent than in a natural-processed coffee, but it is apparent. For a washed coffee, it has excellent complexity. You don't have to use your imagination too much.\u003c\/p\u003e\n\u003cp\u003eIt's a single varietal called Pacas, which is a relative hybrid of Bourbon.  We are roasting it on the light to medium side of things, but don't go too light or the sourness is too prominent. For us, its about 3 degrees darker than a Costa Rica, about 5 degrees lighter than a Colombia. Just on the light end of a medium roast. Not into 2nd cracks, but you know they're about to start.  If you take it dark, you get a lot of cocoa notes and some bitterness, but its not bad. \u003c\/p\u003e\n\u003cp\u003eThis coffee arrived in the US in October 2021.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":32193196425304,"sku":null,"price":5.9,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20220324_185503145.MP.jpg?v=1738611557"},{"product_id":"el-salvador-washed-siberia-estate","title":"El Salvador Washed Siberia Estate","description":"\u003cp\u003eThis is the Red Bourbon varietal from El Salvador, and not just that, but it is from the legendary Siberia Estate in the Santa Ana growing region.\u003c\/p\u003e\n\u003cp\u003eThe farm: Siberia Estate was named as such because it is 4000 feet up a treacherous mountain, making it remote and difficult to reach. They have been growing coffee here since 1870, and it is now being farmed by the 4th generation of the same family that founded it. At that time, there were no roads or paths into the mountains here, and the farmer walked up and down the mountain several times those first few years.\u003c\/p\u003e\n\u003cp\u003eIt is super nice coffee -- it was well sorted and roasts evenly. Has a nippy acidity, a sweet cocoa nut, aromatic, and oh-so-drinkable -- a coffee that no one would ever turn down -- but with subtle flavor notes that you don't really think about but stick with you long after the mug is empty. We are roasting this under the same profile as a Costa Rican (this is a washed coffee, and roasting it any lighter as if it were an Ethiopian is going to give you a sour taste) This Full City roast (409 degree bean temp on our roaster) gives it the most complexity. It has a nice thick full body, smooth and creamy in the mouth. The chocolate comes out in the finish. A lot of sweetness in the middle, with subtle red fruit and melon also catching our attention.  If you take the roast darker, or even all the way up to the verge of 2nd cracks, it is still a smooth drinkable enjoyable coffee in every way, but the complexities which are already subtle, almost disappear. It is such a hard, dense, large bean that you absolutely can roast it darker yet, well into the 2nd cracks, and it is still remarkably smooth, sweet, and clean tasting coffee.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: October 2021\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":39778226667608,"sku":null,"price":5.8,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/667_cbd0c0ea-de79-452b-bcac-734d2cd50362.jpg?v=1738611409"},{"product_id":"el-salvador-santa-josefita","title":"El Salvador Santa Josefita Washed","description":"\u003cp\u003eThis El Salvador is a washed processed microlot on the \u003cspan data-mce-fragment=\"1\"\u003eSanta Josefita\u003c\/span\u003e estate which is 4000 feet up in the mountains near to Guatemala. This is the Bourbon varietal which is one of the nicest Central American varietals, but becoming less common because of its lower yield per plant.\u003c\/p\u003e\n\u003cp\u003eThe farm divides its harvest into washed, honey, and natural coffee processing. This year we are stocking the washed and natural process beans.\u003c\/p\u003e\n\u003cp\u003eWhile El Salvador tends to not be a particularly exciting coffee origin, this one is far higher quality than the common export. \u003cspan data-mce-fragment=\"1\"\u003eFinca Santa Josefita is proud to have been awarded the Cup of Excellence 3 times!  It is certified by Rain forest Alliance, which observes the environmental, economic and social aspects of the coffee production. The farm conserves a natural rain forest, which is hundreds of years old and serves as a habitat for many diverse animal species.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn the very lightest roast just 30 seconds out of first cracks, you find a bright tangy caramel nougat sweetness. It has a nutty aftertaste (almond?). The overall experience seems on par with something like eating a vanilla wafer.\u003c\/p\u003e\n\u003cp\u003eI recommend roasting it like a Colombia. For us it roasts under the same roasting profile parameters as Colombia. Medium roast -- verge or not quite into 2nd cracks. It's a reasonably normal, traditional tasting coffee at this roast level but has subtle undertones of pear, caramel, and citrus.\u003c\/p\u003e\n\u003cp\u003eUSA arrival: November 2022\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":44049172234527,"sku":null,"price":5.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG20221117143445.jpg?v=1738611367"},{"product_id":"el-salvador-santa-josefita-natural","title":"El Salvador Santa Josefita Natural","description":"\u003cp\u003eThis El Salvador is a natural processed microlot on the \u003cspan data-mce-fragment=\"1\"\u003eSanta Josefita\u003c\/span\u003e estate which is 4000 feet up in the mountains near to Guatemala. This is the Bourbon varietal which is one of the nicest Central American varietals, but becoming less common because of its lower yield per plant.\u003c\/p\u003e\n\u003cp\u003eThe farm divides its harvest into washed, honey, and natural coffee processing. This year we are stocking the washed and natural process beans.\u003c\/p\u003e\n\u003cp\u003eWhile El Salvador tends to not be a particularly exciting coffee origin, this one is far higher quality than the common export. \u003cspan data-mce-fragment=\"1\"\u003eFinca Santa Josefita is proud to have been awarded the Cup of Excellence 3 times!  It is certified by Rain forest Alliance, which observes the environmental, economic and social aspects of the coffee production. The farm conserves a natural rain forest, which is hundreds of years old and serves as a habitat for many diverse animal species.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn the very lightest roast just 15 to 20 seconds out of the first cracks, you find an apple juice aroma, and sweet fruity tastes like apple, pear, black cherry.  It's not as fruity as a natural Ethiopia nor as acidic, but it does have a very pleasant fruity sweetness to it. \u003c\/p\u003e\n\u003cp\u003eI recommend roasting it like a natural Ethiopia. For us it roasts under the same roasting profile parameters as a fruity Ethiopia. Light roast -- 15 to 20 seconds out of the first cracks -- lots of airflow.\u003c\/p\u003e\n\u003cp\u003eUSA arrival: May 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":44049345216799,"sku":null,"price":5.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG20221117143405.jpg?v=1738611366"},{"product_id":"el-salvador-anaerobic-natural","title":"El Salvador Anaerobic Natural","description":"\u003cp\u003eThis El Salvador coffee was processed using a new process in the coffee industry. It's called anaerobic natural process because the coffee is put in containers with no oxygen as it ferments and then dried under the sun.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThey can track the progress of the fermentation by the temperature of the outside of the barrel. If there is a significant increase in the temperature inside the barrel it means that an aerobic fermentation is happening. If it is not stopped in time, vinegar, extreme ferment, and different types of unpleasant acidic flavors can develop in the cup.” \u003cspan class=\"Apple-converted-space\"\u003eWhen done well, the process brings out notes of spice in addition to fruit and sweetness. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"Apple-converted-space\"\u003eIt's the Pacamara varietal which are long slender beans and is from Finca Los Angeles. I'm roasting it exactly like a natural process sundried Central American coffee and letting it out of the roaster just barely out of the first cracks\u003c\/span\u003e\u003cspan class=\"Apple-converted-space\"\u003e\u003c\/span\u003e\u003cspan class=\"Apple-converted-space\"\u003e. Coaxing out some cherry, vanilla, spice, lemon-lime, brown sugar notes. It's much better than I thought it was going to be! I've had anaerobic coffees from a few other sources and been disappointed in them, but this one turned out perfectly. It does not have any of the vinegar or unpleasant tastes that you're afraid it's going to have, but it also does not taste at all like an El Salvador coffee.  It's a fascinating coffee, and I do love it.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"Apple-converted-space\"\u003eUS Arrival: October 2024\u003c\/span\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":44462209007903,"sku":null,"price":9.65,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20250124_171746600.jpg?v=1740675239"},{"product_id":"el-salvador-san-salvador-washed","title":"El Salvador San Miguel Washed","description":"\u003cp\u003eThis El Salvador is a washed processed microlot on the \u003cspan data-mce-fragment=\"1\"\u003eSan Miguel e\u003c\/span\u003estate which is 4000 feet up in the mountains near to Guatemala. This is the Bourbon varietal which is one of the nicest Central American varietals, but becoming less common because of its lower yield per plant.\u003c\/p\u003e\n\u003cp\u003eWhile El Salvador tends to not be a particularly exciting coffee origin, this one is far higher quality than the common export. \u003cspan data-mce-fragment=\"1\"\u003eFinca San Miguel observes the environmental, economic and social aspects of the coffee production. The farm conserves a natural rain forest, which is hundreds of years old and serves as a habitat for many diverse animal species.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn the very lightest roast just 30 seconds out of first cracks, you find floral and caramel sweetness. The overall experience seems on par with something like eating a vanilla wafer.\u003c\/p\u003e\n\u003cp\u003eI recommend roasting it like a Colombia or maybe a degree or two darker, but basically you want a medium roast -- verge of or not quite into 2nd cracks. It's a reasonably normal, traditional tasting coffee at this roast level but the undertones of flowers, pear, caramel, and citrus make it special.\u003c\/p\u003e\n\u003cp\u003eUSA arrival: February 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":44888822841631,"sku":null,"price":4.89,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/1683664075755.jpg?v=1738611346"},{"product_id":"el-salvador-la-esperanza-pacamara","title":"El Salvador La Esperanza Pacamara","description":"\u003cp\u003eThis is the extremely rare Pacamara varietal from El Salvador from the La Esperanza Estate in the Santa Ana growing region.\u003c\/p\u003e\n\u003cp\u003eFirst: the varietal. Pacamara was born in El Salvador in the 1950's as a cross between the enormous \"elephant bean\" Maragogype and Pacas which is within the Bourbon family. Both varietals are low-yielding and harder to grow than modern hybrids, so Pacamara is a rarely grown bean. Pacamara's magic was discovered and released in the early 1990's after 30+ years of experiments by the El Salvadorian Institute of Coffee Research. The bean is so large that it is too big for sorting by coffee screens. Instead of being a 16\/17, or 17\/18, these would be screened as a 20\/21 if such a screen existed.\u003c\/p\u003e\n\u003cp\u003eIt is super nice coffee -- not only in the way the beans look, but how it is smooth, sweet, aromatic, and oh-so-drinkable -- a coffee that no one would ever turn down -- but with subtle flavor notes that you don't really think about but stick with you long after the mug is empty. We are roasting this under the same profile as a Costa Rican (this is a washed coffee, and roasting it any lighter as if it were an Ethiopian is going to give you a sour taste) This Full City roast (407 degree bean temp on our roaster) gives it the most complexity. It has a nice thick full body, smooth and creamy in the mouth. It has a floral spring day aroma. It has pear in the beginning, and toffee in the finish. A lot of complexity in the middle, with subtle red fruit and melon also catching our attention. The most satisfying part is probably the creamy body coupled with the cocoa at the finish. If you take the roast darker, or even all the way up to the verge of 2nd cracks, it is still a smooth drinkable enjoyable coffee in every way, but the complexities which are already subtle, almost disappear. It is such a hard, dense, large bean that you absolutely can roast it darker yet, well into the 2nd cracks, and it is still remarkably smooth, sweet, and clean tasting coffee.\u003c\/p\u003e\n\u003cp\u003eThis is a coffee that will spoil you. You don't realize how good it really is, until it's gone and you go back to a coffee you used to enjoy and discover your old friend isn't as interesting as you had recalled.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: June 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":45236747632927,"sku":null,"price":5.77,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/IMG20230619101037.jpg?v=1738611339"},{"product_id":"el-salvador-santa-ana","title":"El Salvador Santa Ana","description":"\u003cp\u003eThis is the Red Bourbon varietal from El Salvador, grown in the Santa Ana region by the Montecarlos Estate. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMontecarlos is a beautiful farm, covering the entire land of a dormant volcano. On one side is the Pacific ocean with cool breeze, and the other side has the central plateau with warm winds. It's a 5th generation farm, currently owned by Carlos and Julie Batres.\u003c\/p\u003e\n\u003cp\u003eThe coffee is very well sorted and roasts well. It isn't particularly complex, but it's very drinkable and pleasant. I think you would be hard pressed to find someone who didn't enjoy a mug of this.  It has almost a creamy toasted marshmallow note with a little bit of sweet cocoa. We are roasting this about like a Colombian coffee and taking it just barely or not quite into 2nd cracks. You could go a few degrees lighter than this without and issues, but going a few degrees darker brings a bitterness which contrasts deliciously with a little bit of cream. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival: July 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":48955063992607,"sku":null,"price":5.8,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20240717_200858242.jpg?v=1740674953"},{"product_id":"el-salvador-la-esperanza","title":"El Salvador La Esperanza","description":"\u003cp\u003eThis is fresh crop arrival from El Salvador from the La Esperanza Estate in the Santa Ana growing region.\u003c\/p\u003e\n\u003cp\u003eIt is nice \"breakfast blend\" sort of coffee -- the flavor a lot of Americans expect when they wake up, but without bitterness or harsh acidity. We are roasting this under the same profile as a Costa Rican, but you could treat it more like a Colombia if you want a little more roasty flavor in it. It has a nice thick full body, smooth and nutty with some cocoa. The most satisfying part is probably the creamy body coupled with the cocoa at the finish. If you take the roast darker, or even all the way up to the verge of 2nd cracks, it is still a smooth drinkable enjoyable coffee in every way, but the complexities which are already subtle, almost disappear. Even well into the 2nd cracks, and it is still remarkably smooth, sweet, and clean tasting coffee.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: May 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":50918450888991,"sku":null,"price":6.21,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/IMG20230619101037.jpg?v=1738611339"},{"product_id":"el-salvador-pichacho","title":"El Salvador Picacho","description":"\u003cp\u003eThis El Salvador is a washed processed microlot grown on the side of the Picacho volcano \u003cspan\u003eSan Miguel e\u003c\/span\u003estate which is 4000 feet up in the mountains near to Guatemala. This is the Bourbon varietal which is one of the nicest Central American varietals, but becoming less common because of its lower yield per plant.\u003c\/p\u003e\n\u003cp\u003eWhile El Salvador tends to not be a particularly exciting coffee origin, it's still really good coffee to drink. This one is higher quality than the common export. \u003cspan\u003eThe farmers'dedication to producing \u003cem\u003esustainable, environmentally-friendly coffees\u003c\/em\u003e has endured for over 120 years.  The coffee growing area serves as a habitat for many diverse animal species.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn the very lightest roast just 30 seconds out of first cracks, you find floral and caramel sweetness. The overall experience seems on par with something like eating a vanilla wafer.\u003c\/p\u003e\n\u003cp\u003eI recommend roasting it like a Colombia or maybe a degree or two darker, but basically you want a medium roast -- verge of or not quite into 2nd cracks. It's a reasonably normal, traditional tasting coffee at this roast level but the mild undertones of flowers, chocolate, caramel, and hazelnut make it a solid mug of coffee. \u003c\/p\u003e\n\u003cp\u003eUSA arrival: November 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":51382019195167,"sku":null,"price":6.27,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/1683664075755.jpg?v=1738611346"},{"product_id":"el-salvador-pacamara-natural","title":"El Salvador Pacamara Natural","description":"\u003cp\u003eThis El Salvador coffee microlot is a sundried natural process from the Los Angeles estate and is \u003cspan class=\"Apple-converted-space\"\u003ethe Pacamara varietal which are long slender beans that are generally highly sought after. Despite the large bean size, I'm roasting it like any other natural process sundried Central American coffee and letting it out of the roaster just barely out of the first cracks\u003c\/span\u003e\u003cspan class=\"Apple-converted-space\"\u003e\u003c\/span\u003e\u003cspan class=\"Apple-converted-space\"\u003e. Coaxing out some candy sweetness and cherry, almost like Swedish Fish. Some orange, cranberry, slight chocolate in the background. It's a fantastic microlot.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"Apple-converted-space\"\u003eThe Los Angeles Estate grows Pacamara coffee nearly exclusively, and then processes the beans in various ways. They strive to be one of the highest regarded coffee farms in the country, and their coffee often places well in local competitions. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"Apple-converted-space\"\u003eUS Arrival: December 2025\u003c\/span\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":51455370002719,"sku":null,"price":10.2,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20251209_230934146.jpg?v=1765322105"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/collections\/el_salvador.jpg?v=1647829812","url":"https:\/\/happymugcoffee.mom\/collections\/el-salvador.oembed","provider":"Happy Mug","version":"1.0","type":"link"}