{"title":"Green Coffee","description":"","products":[{"product_id":"uganda-bugisu","title":"Uganda Bugisu","description":"\u003cp\u003eUgandan coffee is not your “typical African” mug of sweet fruity acidic tones.  It is low acid, even mildly earthy and bold tasting in darker roasts.  But that doesn’t mean it’s bad coffee!!  It’s our #1 best selling coffee, both roasted and unroasted.   It's one of my favorite origins to support, and here's why:\u003c\/p\u003e\n\u003cp\u003eThis Bugisu co-op is an organic certified coffee in Uganda with the most consistent quality control that I have found, and it's also Rainforest Alliance Certified besides!  However, in order to not delay the arrival, neither certification was processed this year. These beans are grown near a town called Sipi Falls, which is near Victoria Falls and several other waterfalls — one of the most beautiful places in the world.  Almost all of Uganda is suitable to growing coffee, but the Ugandan people need our support to improve their processing mills, afford certifications, and attract larger buyers so that their industry can continue to grow and get better reputations in the industry.  Supporting this co-op’s efforts is essentially supporting all of Ugandan’s specialty coffee industry, and every year this crop tastes better and gets bigger.  It’s a mug of coffee you can really be happy about. \u003c\/p\u003e\n\u003cp\u003eUganda beans make stellar cold brew. It's our favorite of all origins for a chocolate brownie tasting delicious cold brew.\u003c\/p\u003e\n\u003cp\u003eIt's good coffee too though. My first recommendation is to try a dark roast of 20 seconds into rolling second cracks, and you’ll have a mug of coffee that tastes like a triple picked premium Sumatra Mandheling with cocoa notes.  If that’s not your thing, try a medium roast of 10 seconds into second cracks, and you have a rich mug of coffee with raisin cookie, cherry, brown sugar.  Really nice as a single origin coffee, and really nice as espresso also.  Blend those two roasts together for a melange blend and you get a mug of coffee that appeals to both dark roast fans and lighter roast fans.  Take it really light, and it's not grassy like you would expect-- it's a little bit boring, but you can use it as filler or you can flavor it.\u003c\/p\u003e\n\u003cp\u003eThe cheap price would make you expect low quality, but Uganda really is one of my favorites because of how versatile it is, how easy it is to roast, and how it seems like it always pleases a crowd of coffee drinkers. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUS Arrival March 2026\u003c\/span\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19894348611672,"sku":null,"price":6.24,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/804.jpg?v=1738612010"},{"product_id":"7-lb-sample-pack","title":"7 LB Green Coffee Sample Pack","description":"\u003cp\u003eThis item is for 7 pounds of green coffee -- 1 LB of 7 different kinds of our choice of unroasted coffees.\u003cbr\u003eThe other green bean websites sell “sampler packs” as a way of getting rid of their coffees that they can’t sell otherwise… but people kept asking me to offer a sampler, so here we go. Think of it as an introduction to Happy Mug Coffees. I’ll do it well, and I’ll do it the cheapest. I figure you are either 1 — buying this as a gift for someone else 2 — new to coffee roasting or 3 –new to Happy Mug and enjoy a good surprise.\u003cbr\u003eSo you will get all different kinds of GOOD coffee because the goal is to get you beans you like so much that you’ll soon be back to order again. The sample packs are made in batches, so if you order two of them you will likely get two sets of the same coffees. You will get 1LB each of 7 different varieties. You will get at least one coffee from each of the four major growing regions (Central America, South America, Indonesia, Africa). You will get at least 2 different processing methods (Washed, Natural, Pulped Natural). This will give you a good mix so there will definitely be something in there to impress you.\u003cbr\u003eWe choose the beans for you, but if you already know what you like, you should buy what you want from our green selection! The goal here is to surprise you with coffee that you will discover that you like :)\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630885503064,"sku":null,"price":49.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo.jpg?v=1738611904"},{"product_id":"sumatra-mandheling","title":"Sumatra Mandheling","description":"\u003cp\u003eThis crop of Sumatra Mandheling has all the characteristics you would expect -- low acid, flashes of bitter with sweet, bourbon-like complexity, herbal notes, spice, smooth, rich, not musty, great lingering aftertaste. This is grade 1 Sumatra but don't expect that to mean that the beans will look pretty.  Sumatra Mandheling is not sorted by size, and you will find the broken beans and defects that are typical for this coffee.  But don't judge a bean by it's unroasted appearance!  Sumatra Mandehling is our 3rd best selling coffee every year, and we try to always keep it in stock. It comes as \"Double Picked\" or as \"Triple Picked\" and it basically means did they sort it for defects twice or three times, and I like the double picked (DP) because it has more aftertaste and earthiness -- not dirt road dusty murkiness, but rich satisfying lingering aftertaste.\u003c\/p\u003e\n\u003cp\u003eThe rich full body in darker roasts make it a crowd favorite, and this lot has a nice balance of flavor and forest notes. Take it dark and you get complexity, body, and smoky characteristics with tobacco and hints of spices and roots.  Keep it more of a medium roast and you get sweeter and more pronounced herbal notes (think sarsaparilla root or licorice root).  Blend the two roasts together if you want, and that works too.  Sumatra coffee is inherently one of the easiest to roast; it is very forgiving and has so much body that you get a decent cup no matter what you do to it, although going too light (pre-2nd cracks) will get you some odd roasted green pepper tastes.\u003c\/p\u003e\n\u003cp\u003eI like it roasted about 40 seconds into second cracks (20 seconds into rolling 2nds) where you get a rich dark dessert coffee, but you can go darker still, and you can certainly go lighter. It’s really hard to produce a “bad roast” of Sumatra. Put it in your espresso to give it body. Drink it all day and don’t worry about heartburn — it’s very low acid.  The beans will not all be an even color, but this is due to the wet-hulled processing that most Indonesian coffees go through.  You'll see some lighter shades and darker shades, but that is perfectly normal with wet-hulled beans.\u003c\/p\u003e\n\u003cp\u003eUSA arrival: June 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630885929048,"sku":null,"price":7.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20230109_235216223.jpg?v=1738611898"},{"product_id":"decaf-honduras-capucas-water-process","title":"Decaf Honduras Capucas (Water Process)","description":"\u003cp\u003eFor those of you who are concerned about the use of chemicals in the decaf process, Mountain Water Process Honduras is an economical, crowd-pleasing choice. It’s sweet and flavorful and can pass for a non-decaf coffee. It is certified organic, certified fair trade.\u003c\/p\u003e\n\u003cp\u003eA nice clean sweet Central American coffee full of flavor, Decaf coffee is typically best when roasted dark. It is not particularly interesting or complex, but it is a sweet, full-flavored decaf. I roast it anywhere from 30 seconds before the 2nd cracks begin up into the 2nd cracks, but you can optionally take it darker. It doesn't have that \"decaf\" taste, which makes it easier to drink than most!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630885994584,"sku":null,"price":6.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG20220914161341.jpg?v=1738611897"},{"product_id":"brazil-alta-mogiana","title":"Brazil Alta Mogiana","description":"\u003cp\u003eBrazil is the world’s leading grower of coffee, and a lot of it is “cheap” coffee that is used as fillers, blends, and flavored coffees. It's excellent as an espresso base. We use it as the base to our Bigfoot Espresso, but we don't sell it in our other coffees. However, if you like the nutty mildly acidic flavor of traditional coffees, but want something with lingering aftertaste and complexity on the tongue, this is your cup of joe. Usually you would still blend it with something -- maybe Colombia or Guatemala -- for a breakfast blend coffee. We buy the Natural or Pulped Natural Brazils for our espresso base because they make better espressos than the washed ones. (This one is Natural).\u003c\/p\u003e\n\u003cp\u003eFor espresso, try taking it 10-20 seconds into the 2nd cracks -- just enough to get a spotty oil. Use it anywhere from 40%-100% in your espresso blend. You can take it as far as 40 seconds into 2nd cracks for a stronger espresso in flavored latte beverages.\u003c\/p\u003e\n\u003cp\u003eAs a coffee blend, you still want it on the darker side -- maybe 30 seconds of 2nd cracks would be a good starting place to give your blend some nuttiness and boldness. At a medium roast level, it is boring but can act as a filler to save money.\u003c\/p\u003e\n\u003cp\u003eUS Arrival February 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630886387800,"sku":null,"price":5.92,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/631.jpg?v=1738611891"},{"product_id":"india-monsooned-malabar","title":"India Monsooned Malabar","description":"\u003cp\u003eThis is not a coffee that can be traced back to the farm - so whether it is grown organically is uncertain.\u003c\/p\u003e\n\u003cp\u003eThis coffee tells a story. 18th Century Europe imported coffee from India. The coffee arrived via a 3 month ship’s journey in which the coffee sat on the wooden deck exposed to salt water and rains. When technology improved and the coffee arrived quickly, the Europeans said, “what’s wrong with this coffee? It doesn't taste musty!” So India started selling a special coffee that is allowed to sit outdoors on wooden planks during monsoon season. It’s really more of a novelty now than a real popularity item, but if you want to know what coffee tasted like 200 years ago, try a pound of this. It's a little rough straight up, and a bit bitter in the aftertaste. Most people who play with the monsooned bean use it in a blend, and in small percentages. Maybe dark roasted and 20% in an espresso blend to give it an edge -- a good 15 seconds of 2nd cracks is about right. In a coffee blend, you can go really light with it. Out of the first cracks but no need to go much darker beyond that. That taste darker than they really are, and add a salty funk to your coffee blend -- again, use it moderation, maybe 20% of your blend -- enough to notice it is there but not enough to overpower the other coffee. Makes for a conversational mug of coffee though.\u003c\/p\u003e\n\u003cp\u003eThe beans are swollen and weakened and pale from the weathering and it doesn't take as much heat to roast as other coffee beans. It is going to roast faster because it needs less of a drying out phase -- it is already mostly dried out. On the bright side, you don't lose as much weight when it roasts.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630886649944,"sku":null,"price":6.4,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/855.jpg?v=1738611887"},{"product_id":"espresso-blend-1-universal","title":"Espresso Blend 1 - Universal","description":"\u003cp\u003eEspresso is a personal taste and an art form, and I encourage home roasters to develop their own blend. But to help you out, this is a basic espresso that can be roasted 20-25 seconds into the 2nd cracks and will work on its own, or with milk added to it. It is pre-blended for your convenience, and consists of 7 parts South American, 1 part African, 1 part Indonesian, and 1 part Central American.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630887010392,"sku":null,"price":5.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_8ba683d4-5b37-49e1-b599-69d29bf545e3.jpg?v=1738611882"},{"product_id":"espresso-blend-2-straight-shot","title":"Espresso Blend 2 - Straight shot","description":"\u003cp\u003eEspresso is a personal taste and an art form, and I encourage home roasters to develop their own blend. But to help you out, this is a sweet espresso that can be roasted 10 seconds into the 2nd cracks and is mild which makes it perfect for drinking straight. It is pre-blended for your convenience, and consists of 4 parts South American, 2 parts African, 3 parts Indonesian, and 1 part Central American.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630887043160,"sku":null,"price":5.65,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_6081d4c3-19e6-4667-b3e9-586d848ab107.jpg?v=1738611881"},{"product_id":"decaf-sumatra-water-process","title":"Decaf Sumatra (Mountain Water Process)","description":"\u003cp\u003eDecaf Sumatra is just the best decaf I've ever found. It has more body and flavor than any other origin. It's a really enjoyable decaf, and is one of the few Decafs that is available with Fair Trade and Organic certification (so that's the one we buy). I\u003cspan style=\"line-height: 1.5em;\"\u003e’ve discovered that Mountain Water Process (the Mexican plant) is less bitter and more flavorful than Swiss Water Process (the Canadian plant). This is the Mountain Water Process (MWP), and we are very happy with it. It starts cracking a little bit sooner than caffeinated Sumatra, but otherwise, treat it about the same. As a general rule, decaf does better in darker roasts, and Sumatra is naturally a good candidate for dark roasts, so take it about 30 seconds into the second cracks to get that dark full bodied rich smooth mug of coffee.\u003c\/span\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630891696216,"sku":null,"price":8.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/decafsum2020.jpg?v=1738611813"},{"product_id":"nicaragua-jinotega","title":"Nicaragua Jinotega","description":"\u003cp\u003eIf you’re not familiar with fine Nicaraguan coffee, here’s the rundown: it's normal coffee, or what you might call \"mild\" because there's nothing jumping out at you. It has surprisingly low acidity for a Central American coffee, subtle undertones of creamy walnut, sweet and pleasant flavor, with a faint milk chocolate aftertaste. Its simplicity allows it to be a very approachable coffee, and in roasting it, it is a rather forgiving coffee, lending itself to a variety of roast profiles and levels with good results.\u003c\/p\u003e\n\u003cp\u003eIt's pretty easy to buy Nicaraguan coffee. The two main regions are Matagalpa and Jinotega, and taste and quality is pretty much identical between them. \u003c\/p\u003e\n\u003cp\u003eAlthough it's a somewhat \"boring\" coffee, we do have a lot of customers who enjoy it. It has a mild chocolatey and almond taste to it, is not harsh, is not acidic, and is not earthy. So it fits the bill for \"regular coffee\" for the average person. It's pretty easy to roast: too light of roasts don't tend to taste sour and too dark of roasts don't tend to taste burnt, so you have a lot of leeway on the roast. Here at the roasting shop, it's our favorite bean for adding flavoring to. Roast the bean just past the end of the 1st cracks and add the flavoring of your choice.\u003c\/p\u003e\n\u003cp\u003eBecause it’s a high-altitude washed process coffee, it’s an excellent choice for French Roast, and you can take it a good 50 seconds into rolling second cracks.\u003c\/p\u003e\n\u003cp\u003eThis lot has been sorted very well, and the unroasted beans look really nice.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: November 2025\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630891925592,"sku":null,"price":6.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/1683664186921.jpg?v=1738611807"},{"product_id":"east-timor-fto","title":"East Timor Peaberry","description":"\u003cp\u003eEast Timor grows and processes coffee much like its neighbors in Sumatra and Sulawesi. The Coffee Cooperative of Timor (CCT) has organized farmers in the growing regions of Aifu and Ermera to produce this coffee. The hybrid of coffee grown in Timor has a robusta strain in it, and while it doesn't hurt the taste of their coffee, it does give it quite a bit of extra caffeine. Actually, the quality of Timor beans has been improving year after year, and it's to the point where there are some interesting complexity and flavors to be found. But Timor is still relatively inexpensive compared to other Indonesians, and it's a solid Indonesian coffee origin -- several people have told me it is their very favorite, so I try to keep some around.\u003c\/p\u003e\n\u003cp\u003eYou want to take it at least to a Full City+ roast (slow beginning of 2nd cracks) and you get a fairly low-key coffee with no offensive attributes. There is a slight metallic taste to it (in a good way) and little to no earthiness. In a dark roast (25+ seconds of the 2nd cracks), it will remind you somewhat of a clean Sumatra Mandheling -- low acid, syrupy body. It's not bitter and it's bursting with flavor. Here it has more of a tobacco and a chocolate note to it because you are starting to taste the \"roast\", and it's quite drinkable. Finally, you can take it all the way to 60 seconds of 2nd cracks to get an oily Italian roast with full body and flavor and not overly burnt\/ashy flavor.\u003c\/p\u003e\n\u003cp\u003eAdding Timor to your espresso blend gives it creamier mouthfeel without the earthiness that a Sumatra would add.\u003c\/p\u003e\n\u003cp\u003eCCT's coffee is certified organic fair trade.\u003c\/p\u003e\n\u003cp\u003eUSA arrival: March 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630895267928,"sku":null,"price":6.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/728.jpg?v=1738611745"},{"product_id":"brazil-minas-gerais-peaberry","title":"Brazil Minas Gerais Peaberry","description":"\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eBrazil coffee first and foremost shines as espresso. If you have an aeropress or espresso machine, Brazil should be one of the coffees you keep around. But not all Brazils are equal, and the nicer Brazils are also enjoyable as drip coffee or as part of a coffee blend. This Brazil comes from a co-op in the Minas Gerais region, which is a bit north of the common Mogiana and Cerrado regions. It has a softer, less harsh presence in coffee blends, offering some notes of brown sugar and milk chocolate and caramel to your espresso or coffee blends, along with a full body, and not as much earthy character as the cheaper Brazils. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eThis is a natural-processed coffee which gives it more complexity, but you don't roast it like a natural process -- you still crank it up and take it medium to dark. It is all peaberries (rather small roly poly ones), grown at approximately 3000 feet altitude. It was grown by members of the \u003cspan\u003eCOOPERCITRUS co-op.\u003c\/span\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eAs coffee, it doesn't blow me away, but Brazil really never does. It is an okay breakfast mug, or nice blended in a breakfast blend. But as espresso: majestic. In a dark roast (20 seconds of 2nd cracks) you get fantastic creaminess and a walnut-caramel flavor which is quite enjoyable. In the very dark roasts (50 seconds of 2nd cracks) it remains sweet and creamy and flavorful (although less flavorful than the lighter roast) and still has a pronounced nutty undertone. Definitely a bean for espresso enthusiasts to enjoy playing around with.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eUSA Arrival: December 2025\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630898643032,"sku":null,"price":6.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/1683664514135.jpg?v=1738611720"},{"product_id":"decaf-colombia-ea-process","title":"Decaf Colombia (EA Process)","description":"\u003cp\u003eThis is one of the nicest decaf Colombia coffees we have tasted. We are roasting it fairly light -- even a little bit lighter than regular caffeinated Colombia. Treating it like a washed Costa Rica coffee in the roaster, and that's about what it tastes like as well. It has higher moisture content than most decaf coffees, so it needs extra heat compared to other decafs. There is citrus and sweetness and a fair amount of complexity with pretty good mouthfeel.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe EA decaf process is primarily being done in Colombia right now. Ethyl Acetate is a compound found in sugarcane, and introducing this natural compound to the coffee eliminates 97% of the caffeine from it. It seems like it may retain the most flavor in the coffee of any currently used decaf process methods. I hope that it catches on and we start seeing other coffees decaffeinated using this method!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630901100632,"sku":null,"price":6.65,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/1687629820433.jpg?v=1738611681"},{"product_id":"decaf-papua-new-guinea","title":"Decaf Papua New Guinea","description":"\u003cp\u003eOne advantage to Swiss Water Process decafs is that they aren't as discolored and the cracks are louder than with most decafs. They look more like normal green coffee which means that people who use color and sound to help them know when to end the roast will find these some of the easiest decaf beans to roast up.\u003c\/p\u003e\n\u003cp\u003eYou can do a few different things with this bean. If you get it too light, it is a little vegetal, so you need to get it at least 30 seconds out of 1st cracks, but that's where you get a buttery and cocoa mouthfeel. You can also treat it like a Sumatra and give it 30+ seconds of 2nd cracks and get an awesome sweet dark decaf with nutty undertones. It has a thinner mouthfeel than with Sumatra, but it's a nice change. You can medium roast it (just barely-- or even not quite into-- 2nd cracks) and enjoy a nutty buttery result . You can also blend the light roasts with the dark roasts for the best of both worlds.  \u003c\/p\u003e\n\u003cp\u003eFor those of you who love coffee and aren't allowed the caffeine, this is an exciting and much needed new addition to our selection.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":31524411637848,"sku":null,"price":7.85,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20201015_161840.jpg?v=1738611579"},{"product_id":"tanzania-robusta","title":"Tanzania Robusta","description":"\u003cp\u003eThis is an estate grown organic fair trade Robusta, from high in the mountains in Tanzania. Organic robusta is very hard to find, but it is important. Most robusta is grown at low altitude (that's the whole point of why they developed it), and there are so many pests there that they have to spray it heavily with pesticides and weed killer. At one point Nestle got bad publicity because their coffee was nearly above the legal limit of Roundup Weedkiller in their coffee.\u003c\/p\u003e\n\u003cp\u003eThese beans have not been sorted by size, so there are some peaberries and are mostly smaller beans. It's really not that big of a deal. You generally take robusta to a darker roast anyway, so it's all going to get dark.\u003c\/p\u003e\n\u003cp\u003eWe tried a variety of roast levels with it. You take it 15 seconds into second cracks all the way to a minute of 2nd cracks. There aren’t any complex undertones to unlock, so it doesn't drastically change as you roast it darker. It adds really creamy body to espresso, and you typically keep it to about 10-15% in your espresso blend to give it good mouthfeel and a little extra caffeine.\u003c\/p\u003e\n\u003cp\u003eBut the secret thing you can do with it is create a high-caffeine drip blend. Blend it with something light and sweet, like a regular Tanzania or even a Colombia. Roughly 50-50 and you get a cup of coffee that 1 — makes everyone extraordinarily caffeinated and 2 — tastes different than what you’re used to, but is not offensive — just different.\u003c\/p\u003e\n\u003cp\u003eDrink it 100% straight, and call me nuts, but this is absolutely drinkable coffee, even at the medium roast level it's really solid. I’ve definitely had arabica coffees that were far more unpleasant. The aroma is deep and intoxicating, the body is rich, smooth, nutty and reminiscent of a diner coffee. The aftertaste is only mildly earthy. If anything, a feature that contributes nicely to a blend.\u003c\/p\u003e\n\u003cp\u003eSo obviously it is just robusta. Inexpensive, and nowhere as fascinating as a nice specialty arabica bean. But it is the best robusta I've ever tasted, and for something fun to play around with, try a pound. You don't find organic robusta beans very often.\u003c\/p\u003e\n\u003cp\u003eUS Arrival June 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":31524481630296,"sku":null,"price":5.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/TanzaniaRobustaCoffeeBag.jpg?v=1738611577"},{"product_id":"sulawesi-toraja-mananga","title":"Sulawesi Toraja Sapan Minanga","description":"\u003cdiv class=\"tab-pane active\" id=\"tabs-1\"\u003e\n\u003cp\u003eSulawesi is one of my favorites, and one of the nicest looking Indonesians. The beans in this lots are bright blue, well sorted, nicely large sized. There's quite a bit of spiciness in the taste, and it mostly reminds me of a Sumatra with less earthiness and more complexity.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a semi-washed process (wet-hulled) coffee just like most Indonesians. Sapan Minanga has long been recognized for growing some of the best coffees on the island. The beans are very dense and can handle anything you do to them. I roast them right to the start of the second cracks to get a medium bodied, slightly earthy and citrusy coffee with a hint of orange rind undertone, chocolate, and subtle spicy black pepper.  That makes for a good cup of coffee, and especially so in a french press. \u003c\/p\u003e\n\u003cp\u003eBut the darker you go, it hides the fruit, but the spiciness hangs in there.  I always enjoy dark Indonesians, and Sulawesi can particularly hold up to high heat.  30 to 40 seconds into the rolling 2nd cracks is a treat because the syrupy sweet body with a hint of spice is a joy -- it is a dark coffee that you can drink black.  \u003cspan\u003eI have a weakness for dark roasted Sulawesi in a hario pourover or a french press.  You can also Italian roast it by taking it \u003c\/span\u003e75 seconds into the rolling 2nd cracks (be careful not to start a fire) you have an even darker smoky powerful coffee but it holds up exceptionally well to the heat without the body becoming too thin.  It's an ideal choice for Italian Roast.  \u003c\/p\u003e\n\u003cp\u003ePull it out 20-30 seconds after the 1st cracks end for a light roast, and it's still good, although the earthiness can be off-putting, and there's hints of Sulawesien pepper.  The body is thick and the aftertaste pleasant; the coffee is smooth and just spicy enough to make it interesting and keep you going back for more.  Sometimes we'll roast it light like this and blend it with the dark roast to have a single origin bean as two roasts blended together.\u003c\/p\u003e\n\u003cp\u003eYou get the idea -- you can't go wrong with this one.\u003c\/p\u003e\n\u003cp\u003eUS Arrival January 2025\u003c\/p\u003e\n\u003c\/div\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":31857227104344,"sku":null,"price":7.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/sulawesi_46ca3834-899a-4e16-afcb-bb88d0f27143.jpg?v=1738611566"},{"product_id":"costa-rica-la-montana-natural","title":"Costa Rica Rio Negro Natural","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 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. \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 is almost an anaerobic fermented taste in the background giving it a unique taste.\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. It really has a lot of sweetness and is enjoyable to drink with great flavor.\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\u003eUS Arrival June 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":33202471665752,"sku":null,"price":7.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/fa265da8-43c2-4c4d-b50c-adb910824efe_1.jpg?v=1781457026"},{"product_id":"bolivia-peaberry","title":"Bolivia Peaberry","description":"\u003cp\u003eThis is a small microlot from Bolivia -- some of the nicest beans out of Bolivia we've ever come across. It was grown in the Andes Mountains at 6,000 feet altitude, in what is known as the Yungus region which has a rainy climate. It's only the peaberries, which are not common in Bolivia.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBolivia coffee has been harder to source as a lot of farmers in the past few years have torn up their coffee bushes and planted cocaine in its place.\u003c\/p\u003e\n\u003cp\u003eCompared to the other South American coffees, Bolivia is most closely comparable to a Peru. My favorite roast is just barely into 2nd cracks. At this medium roast level you taste dried fruit, tangerine, chocolate, a lot of sweetness. It is smooth, mellow, full bodied, and surprisingly delicious. If you go 20 seconds into 2nd cracks, it is perfect for espresso. Creamy, chocolatey, fruity. Darker than that is not recommended as it does start to become bitter and burnt. Lighter than 2nd cracks is also not recommended as it has a tartness which I would describe as tasting underroasted.\u003c\/p\u003e\n\u003cp\u003eThe beans are nicely sorted and roast and taste the way you would expect for a Bolivia coffee. Even though they are a peaberry, they don't seem to need extra heat or any extra airflow.\u003c\/p\u003e\n\u003cp\u003eUS Arrival May 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":33275821752408,"sku":null,"price":8.45,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/20231002_162431.jpg?v=1738611496"},{"product_id":"peru-cusco","title":"Peru Cusco","description":"\u003cp\u003ePeruvian coffees tend to be cleaner and smoother than the other South American origins. This one is a single farmer microlot in the Cusco region, by the Valle Inca co-op, in the Yanatile Valley.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe candied citrus, pie crust, and chocolate notes make it a good choice for a medium roast bean. Keep your expectations in check, as Peru is never terribly interesting, but at a roast right around the 2nd cracks it's got a lot more going on than you would expect. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eYou certainly can roast it dark. It's an above average French Roast and an above average medium roast, but for the price on it, it's a little bit of a waste to burn most of the complexity out of it, so I'd recommend it keeping it a bit lighter to really appreciate the work and time that went into this coffee.  \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival: January 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":44384678641951,"sku":null,"price":7.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG20230214151614.jpg?v=1738611357"},{"product_id":"colombia-huila-don-hector","title":"Colombia Huila La Suiza","description":"\u003cp\u003eColombia is making great strides in traceability, quality, and responsible farming. This washed process microlot came from the Huila region via the La Suiza Estate. It's a second generation farmer, Hector Zuniga, who says, \"All of us always working towards the same goal which is to offer you all the best cup. Just taste it.”\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt smells like a scoop of brown sugar. The coffee has great sweetness, a slight acidity, nice aftertaste. A great everyday Colombia coffee. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe roast it just barely into the 2nd cracks.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival February 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":47326270357791,"sku":null,"price":6.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/IMG_20240111_134359.jpg?v=1738611292"},{"product_id":"tanzania-mbozi-ishando","title":"Tanzania Mbozi Mandomashe AA","description":"\u003cp\u003eThis coffee is from the Mbozi region, grown by the AMCOS co-op. \u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\" style=\"color: rgb(0, 0, 0); font-weight: 400; font-style: normal; font-kerning: none;\"\u003eAMCOS was founded in 2018 when the government started allowing farmers to sell directly to importers and build relationships with buyers instead of selling all coffees through an auction system. The new system encourages quality and provides more financial certainty for the farmer.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis particular portion of the co-op 150 farmers who call themselves the Mandomashe group, and these are the large AA sized beans have been sorted out from the rest of the crop.\u003c\/p\u003e\n\u003cp\u003eThis bean likes high high heat, especially for the first half of the roast. Slow it way down once you get close to starting the first cracks. If you've roasted a Kenya before, this will follow the same profile as a Kenya. A good exit point for Tanzania is right around 20 or 25 seconds 20 seconds past the end of the first cracks. This will give you the sweetest cup. There's some complexity here -- cherry, pink grapefruit, creamy, sweet, and peach. \u003c\/p\u003e\n\u003cp\u003eUS Arrival: June 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":50818373091615,"sku":null,"price":7.29,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20241002_223254854.jpg?v=1740675409"},{"product_id":"uganda-natural-bukonzo","title":"Uganda Natural Bukonzo","description":"\u003cp\u003eBukonzo is from Western Uganda, over by Congo, completely on the other side of the country than the famed Bugisu beans. It is grown on one side of the Rwenzori Montains \"the mountains of the moon\"; and on the other side of the mountains is the Congo Kivu growing region. But the Ugandan side has the advantage of better infrastructure and technology and results in a higher quality export, so it's like a nice Congo. It's been sorted pretty well, but does have some defects if you look closely. Nothing too get too upset though.\u003c\/p\u003e\n\u003cp\u003eBukonzo has a fair trade and organic certified women's co-op and they meticulously hand pick, hand process, hand sort the beans.  These ones were sundried to make them fruity and sweet.\u003c\/p\u003e\n\u003cp\u003eIf we roast it like an Ethiopia natural and keep it light, it has a lot of dried fruit notes. Cola. Cocoa at the finish. Not earthy, not thin bodied. \u003c\/p\u003e\n\u003cp\u003eAnother 30 seconds and you are losing the fruit, but it is more approachable as an espresso with vanilla and caramel.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival: May 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":51483569717535,"sku":null,"price":6.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20250124_173834368.jpg?v=1740674630"},{"product_id":"kenya-karurumo","title":"Kenya Kamundo","description":"\u003cp\u003eThis coffee is grown in the Embu region just South of Kirinyaga and consists of only the largest AA bean size. Kamundo is the washing station where the coffee was processed. \u003c\/p\u003e\n\u003cp\u003eIt's a large dense AA sized bean and needs a fair amount of heat. This coffee has a lemon iced tea note to it which is really refreshing - a great summer coffee. Some basil, blackberry, grapefruit, bright acidity. Roast it light, keep it well out of the 2nd cracks. 45 seconds out of the 1st cracks is the farthest you would want to take it, but we are going a little bit lighter than that even, about 20 seconds past the end of the cracks. \u003c\/p\u003e\n\u003cp\u003eUS Arrival: June 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":52311872143647,"sku":null,"price":8.87,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/kiamuguamo2020.jpg?v=1738611513"},{"product_id":"colombia-cauca-alfonso-pillimue","title":"Colombia Cauca Alfonso Pillimue","description":"\u003cp\u003eThis lot comes from a group of f\u003cspan\u003earmers with small plots of land grown in the fertile volcanic soil of Cauca. Several purchasing agencies around the area meticulously control each purchase to guarantee traceability, fairness, and quality. The farmers all use manual hand-crank depulping machines to remove the cherry from the beans, and raised beds for drying the coffee which gives the coffee good air circulation. It is unusual for the farmer to be able to oversee how their coffee is handled, sorted, and prepped every step of the way, but their efforts pay off. They also have been rewarded with a Rainforest Alliance Certification, one of the most demanding sustainability seals. The positive impact to the preservation of this regions’ biodiversity is substantial and is raising the awareness of the importance of organic and rainforest certifications in the area.  The particular farmer who grew this coffee is named Alfonso Pillimue. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a somewhat typical Cauca region coffee, with some bright and savory notes. \u003c\/p\u003e\n\u003cp\u003eCity Roast: get it through the first cracks and maybe another 30 seconds or so. It starts out slightly tart with cherry tomato notes, and then sweetens out and finishes with a bittersweet cocoa note.\u003c\/p\u003e\n\u003cp\u003eFull City+, barely, if at all, into 2nd cracks, this is my sweet spot for roasting most Colombians, and this one is no exception. There is a slight bread taste, some herbal notes like rosemary, better body, caramel, overall sweetness. \u003c\/p\u003e\n\u003cp\u003eFrench Roast -- 60 seconds of 2nd cracks -- big bold flavor without ashy tastes or too much bitterness. Nothing special here, but a little cream pulls out the caramel flavor.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: May 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":52544833290527,"sku":null,"price":7.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/b6154e38-c2d4-4067-8588-ebdc4e7bba11_1.jpg?v=1778862811"},{"product_id":"uganda-natural-anaerobic","title":"Uganda Natural Anaerobic","description":"\u003cp\u003eBukonzo is from Western Uganda, over by Congo, completely on the other side of the country than the famed Bugisu beans. It is grown on one side of the Rwenzori Montains \"the mountains of the moon\"; and on the other side of the mountains is the Congo Kivu growing region. But the Ugandan side has the advantage of better infrastructure and technology and results in a higher quality export, so it's like a nice Congo. It's been sorted pretty well, but does have some defects if you look closely. Nothing too get too upset though. It also underwent anaerobic fermentation to bring out flavors and complexity that otherwise would have been hidden.\u003c\/p\u003e\n\u003cp\u003eBukonzo has a fair trade and organic certified women's co-op and they meticulously hand pick, hand process, hand sort the beans.  These ones were sundried to make them fruity and sweet.\u003c\/p\u003e\n\u003cp\u003eIf we roast it like an Ethiopia natural and keep it light, it has a lot of grape notes, some nuttiness, cider. Not earthy, not thin bodied. It really beat my expectations. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAnother 30 seconds and you are losing the fruit, but can use it as an espresso with vanilla and caramel.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival: May 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":52566387392799,"sku":null,"price":6.85,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20250124_173834368.jpg?v=1740674630"},{"product_id":"venezuela-tachira","title":"Venezuela Tachira","description":"\u003cp\u003eVenezuela has the Andean Mountains running through the country, and although the terrain makes it hard to harvest in some places, the coffee bushes love growing on the side of the mountain. In the early 1900's Venezuela was the third largest exporter of coffee in the world, but by the 1950's, the focus had all shifted to oil. Coffee farms stopped getting investment or support, and by the end of the century, Venezuela was growing enough coffee to handle their own country's consumption but were no longer exporting coffee in any meaningful quantity. \u003c\/p\u003e\n\u003cp\u003eThe government has recently seen value in diversification of the country's assets. Agriculture is one of the opportunities they want to tap into, and coffee is one of the obvious choices. Co-ops are being formed and adding members, and the overall infrastructure and technology is being updated to be able to find buyers on a global level again. \u003c\/p\u003e\n\u003cp\u003eI've only had Venzuelan coffee maybe 4 times ever, and this one is the 2nd best one I've had. And that means it's mediocre, but it is absolutely solid and makes me hopeful for the next few years. \u003c\/p\u003e\n\u003cp\u003eObviously their coffee does not have high demand in the USA. We're sending it out roasted to subscribers this week, and have one extra bag to sell unroasted. It's best a medium roast or close to medium. It holds up okay as a dark roast but isn't anything special. In medium roasts, there's some nuttiness and sweetness, some caramel or molasses sweetness, chocolate, but in a burnt chocolate chip earthy sort of way. Slight orange on the sides of the tongue. Some spice, like ground cardamom or white pepper.  It presumably is a classic Venezuelan taste profile, although I haven't had enough to really know. \u003c\/p\u003e\n\u003cp\u003eSo we roast it about like a Colombia. Not quite into the 2nd cracks (although you could if you wanted). \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUnknown varietal, washed process, 3700 feet above sea level, in the town of Tachira in the Andes Mountains\u003c\/p\u003e\n\u003cp\u003eUS Arrival May 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":52566395126047,"sku":null,"price":6.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/8e1dbd14-90b6-433d-b899-ea0df2421aab_1.jpg?v=1779647098"},{"product_id":"nicaragua-matagalpa-1","title":"Nicaragua Matagalpa Fara Estate","description":"\u003cp\u003eThis is a private coffee estate at the top of a mountain in the Matagalpa region owned by fifth generation coffee famers. It is then connected to a non-profit in Texas called Fara Coffee which imports the coffee into the states and then both sells it green and roasts the coffee at wholesale, supplying around 200 small cafes. The money then funnels back to Matagalpa where the workers are given schools, medical clinics, eldercare, food assistance, clean water.\u003c\/p\u003e\n\u003cp\u003eThis one works anywhere from light to French. I like it similar to a Costa Rica, about 25 seconds out of the first cracks. But you can take it to the second cracks and call it medium roast. Take it 60 seconds into the second cracks and call it French. You just can't go wrong with this one, it's a flexible coffee. It is one of the most complex Nicaraguans we've tasted recently, and while its still a fairly simple coffee, there are notes of plum, cocoa, citrus, and nuts underneath the general coffee flavored sweetness.\u003c\/p\u003e\n\u003cp\u003eUS Arrival March 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":52566440313119,"sku":null,"price":5.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/72803ea9-56b3-4b21-a5bf-ec3971bac388_1.jpg?v=1779649414"},{"product_id":"ethiopia-yirgacheffe-gedeb-washed-1","title":"Ethiopia Yirgacheffe Gedeb Washed","description":"\u003cp\u003eThis is a Washed Yirgacheffe coffee from the subregion of Gedeb and the YCFCU cooperative. This area is also known as the Gedeo Zone and produces several lots of coffee each year, of varying quality. The very best grade for an Ethiopia is Grade 1, but the mill decided to produce a special microlot better than Grade 1, so they are calling this Grade 0, and claiming zero defects. In fairness, I can't find any defects, so I think they achieved their goal. \u003c\/p\u003e\n\u003cp\u003eWe really like this one. It has really zippy acidity, nice mouthfeel, some floral notes, no fermented or earthy notes, and it's pretty easy to roast. You don't want to roast it too far out of the first cracks. This is where you find the flavors of citrus, sugarcane and floral undertones.  Drink it slowly and methodically and enjoy the flashes of different fruity and floral flavors in each sip.\u003c\/p\u003e\n\u003cp\u003eWe have found the best results when we speed up the middle part of the roast and get to first cracks 90 seconds sooner than normal. This gives it more acidic zip and helps it come alive. It is then important to slow it down at the first cracks to allow all the different flavors to develop. Being a natural processed coffee, you shouldn't take this coffee into the 2nd cracks -- we don't get it anywhere close to that level -- it's a light roast coffee.\u003c\/p\u003e\n\u003cp\u003eIf you allow this coffee to \"rest\" after roasting, you're missing out. When it's hot off the roaster, the tangy citrus flavors seem to be the most apparent. Two days later, however, more sweetness and thicker mouthfeel open up an equally satisfying mug of coffee. But it is fun drinking this every morning and each day it has changed a little bit.\u003c\/p\u003e\n\u003cp\u003eUSA Arrival: May 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":52568323981599,"sku":null,"price":7.8,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/20260525_114937.jpg?v=1779727252"},{"product_id":"colombia-cauca-maria-rosa","title":"Colombia Cauca Maria Rosa Oidor","description":"\u003cp\u003eThis lot comes from a group of f\u003cspan\u003earmers with small plots of land grown in the fertile volcanic soil of Cauca. Several purchasing agencies around the area meticulously control each purchase to guarantee traceability, fairness, and quality. The farmers all use manual hand-crank depulping machines to remove the cherry from the beans, and raised beds for drying the coffee which gives the coffee good air circulation. It is unusual for the farmer to be able to oversee how their coffee is handled, sorted, and prepped every step of the way, but their efforts pay off. They also have been rewarded with a Rainforest Alliance Certification, one of the most demanding sustainability seals. The positive impact to the preservation of this regions’ biodiversity is substantial and is raising the awareness of the importance of organic and rainforest certifications in the area.  The particular farmer who grew this coffee is named Maria Rosa. She is a great example of the prototypical matriarch figure, overseeing her family farm with her children and producing this excellent coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a somewhat atypical Cauca with plenty of sweetness and complexity but no really savory notes.  \u003c\/p\u003e\n\u003cp\u003eCity Roast: get it through the first cracks and maybe another 30 seconds or so. It starts out slightly tart with cherry tomato notes, and then sweetens out and finishes with a bittersweet cocoa note.\u003c\/p\u003e\n\u003cp\u003eFull City+, barely, if at all, into 2nd cracks, this is my sweet spot for roasting most Colombians, and this one is no exception.  It reminds me of a really nice Huila with brown sugar, red fruit and mild floral notes with a clean finish.  \u003c\/p\u003e\n\u003cp\u003eFrench Roast -- 60 seconds of 2nd cracks -- big bold flavor without ashy tastes or too much bitterness. Nothing special here, but a little cream pulls out the caramel flavor.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: May 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":52589786628383,"sku":null,"price":7.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/20260602_155017.jpg?v=1780430008"},{"product_id":"ethiopia-sidamo-uvw-process","title":"Decaf Ethiopia Sidama UVWV Process","description":"\u003cp\u003eGranted, the coffee that gets sent to the decaffeination plants are often the coffees that were lower quality and not selling very well. So this never started out as a stellar Ethiopia, and now it's been through the decaffeination process, and that doesn't help matters, but for being a decaf Ethiopia, it's really quite a standout. The UVWV process is done in the United States and stands for Ultraviolet Water Vapor. Somehow they are able to use steam with ultraviolet light to separate and remove the caffeine molecules. \u003c\/p\u003e\n\u003cp\u003eIf you've had any of my regular Ethiopian coffees before, this will disappoint you because it doesn't have the wide range of flavor and deep fruity complexity that you are expecting. But if you just want a mild sweet decaf coffee with some citrus notes, then I think you'll be very happy with this! Roast it 20 seconds past the 1st cracks (for me, that's a bean temp of 404 degrees) and it is a smooth sweet really nice flavor. \u003c\/p\u003e\n\u003cp\u003eHere's what else you can do with it: Mix it 50-50 by weight with a dark roast decaf Sumatra. Let that Sumatra sweat in there for a good 20 seconds of 2nd cracks. Voila! You've got Decaf Mokka Java blend that is full bodied, full of flavor, sweet, and will appeal to just about anyone.\u003c\/p\u003e\n\u003cp\u003eEthiopia can also improve your Decaf Espresso blend; and it will add sweetness and brightness to a Central-American coffee blend.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":52610054586655,"sku":null,"price":7.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_984d29db-a796-454a-ba05-2bdcfb87dce2.jpg?v=1738611889"},{"product_id":"costa-rica-la-pradera-washed","title":"Costa Rica La Pradera Washed","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. The beans are fresh off the mill, perfectly sorted, amazingly fresh and sweet.\u003c\/p\u003e\n\u003cp\u003eThe coffee should be treated as a light roast and has a rose floral, sweet, mouth-watering red apple juicy taste and finishes with chocolate. \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. Pull it out about 25 seconds after the 1st cracks to find the rose, the crisp clarity, apple juiciness, 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. \u003c\/p\u003e\n\u003cp\u003eUS Arrival June 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":52615515603231,"sku":null,"price":6.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/1662932375243.jpg?v=1738611568"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/collections\/green-coffee.jpg?v=1696600779","url":"https:\/\/happymugcoffee.mom\/collections\/green-coffee.oembed","provider":"Happy Mug","version":"1.0","type":"link"}