{"title":"Guatemala","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"category-growing-regions\"\u003e\n\u003ch2\u003eGrowing Regions\u003c\/h2\u003e\n\u003cdiv class=\"categoryextrafield\"\u003e\n\u003cdiv class=\"content\"\u003e\n\u003cp\u003e\u003cstrong\u003eAntigua\u003c\/strong\u003e: typically the brightest, and if it’s not one of the highest-altitude grown \u003cspan\u003eAntiguas\u003c\/span\u003e, brace yourself for its harsh acidity in lighter roasts.The good \u003cspan\u003eAntiguas\u003c\/span\u003e are best right at the 2\u003cspan\u003end\u003c\/span\u003e cracks and can offer you a balanced citrus acidity (often tangerine\/orange undertones).Some \u003cspan\u003eAntiguas\u003c\/span\u003e do have cocoa notes in the darker roasts, but some are just flat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAtitlan\u003c\/strong\u003e: a good Atitlan is your best bet for a chocolate-tasting Guatemala About 15 seconds into the 2\u003cspan\u003end\u003c\/span\u003e cracks is where you find the acidity toned down, hints of earthiness to complement the cocoa flavor which complements the start of bitterness in the coffee taste. It sounds odd, but it’s a balance that works well.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHuehuetenango\u003c\/strong\u003e: my personal favorite because even a less-than-spectacular Huehuetenango is going to have some nice character and will be pretty easy to sell. The average Huehuetenango is best just before the 2\u003cspan\u003end\u003c\/span\u003e cracks, and will feature traditional taste with fun undertones of citrus and a pleasant acidity. But a really nice Huehuetenango needs 5 to 15 seconds into the 2\u003cspan\u003end\u003c\/span\u003e cracks which will burn off the acidity and citrus notes, but produce chocolate notes in the coffee.  Try to find beans that are from Acetenango, a mico-region within Huehuetenango.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2\u003eManual\u003c\/h2\u003e\n\u003cdiv class=\"categoryextrafield\"\u003e\n\u003cdiv class=\"content\"\u003e\n\u003cp\u003eGuatemala is virtually always a washed-process coffee.  We try to avoid the lots with thinner body, and go after the ones with a creamy, thicker mouthfeel.  As a general rule, Guatemala is not a great shot of espresso, giving it a screeching shrill citrus taste, but blending it in at 10% or less it can add citrus character. Although several estates tend to be safe bets, some of the most spectacular lots of Guatemala I’ve tasted were just generic Fair Trade Organic co-ops.Takes a bit of sampling to find them each spring, but they are out there.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","products":[{"product_id":"guatemala-la-esperanza-pacamara","title":"Guatemala La Esperanza Pacamara","description":"\u003cp\u003eI was saving this one for Christmas, but we are moving the whole operation in a few weeks, and the less we have to move, the better. This is the extremely rare Pacamara varietal from Guatemala, and not just that, but it is from the legendary La Esperanza Estate which is located in my favorite region: Huehetenango. \u003c\/p\u003e \u003cp\u003eFirst: the varietal. Pacamara is 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: La Esperanza was the founder of the Huehuetenango region, back in 1958. At that time, there were no roads or paths into the mountains here, and the farmer walked the 120 mile trip several times in the first few years. Help arrived slowly, with a road, trucks, and additional farmers springing up under his leadership. Today, La Esperanza is operated by his grandchildren, and is often referenced as being THE finest coffee estate is the entire country. In addition to a small amount of Pacamara, the farm grows Bourbon and Caturra heirloom varietals using traditional organic farming practices. \u003c\/p\u003e \u003cp\u003eThis lot: So this is a July 2015 lot of the La Esperanza Pacamara. It is amazing coffee -- not in the sense that it will blow you way with wild flavors like a Kenya or Ethiopia might -- but in the sense that is so perfect. It is to Guatemalan coffee what La Minita is to Costa Rican coffee. 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, vegetal taste) This Full City roast (406 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 a toasted chocolate almond note, followed by a warming cinnamon aftertaste. If you take a couple degrees 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 -- but that's really a roast that makes more sense with an less expensive Colombian or Peruvian coffee than with this rare beast of a bean. \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. \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630885175384,"sku":null,"price":8.47,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_146ebf61-2ac8-4ea3-9f6b-6ca0b60c2491.jpg?v=1738611912"},{"product_id":"guatemala-la-gloria","title":"Guatemala La Gloria","description":"\u003cp\u003eI look forward to this coffee every year, and it remains one of my all time favorites. It just came into the states 10\/2012, and this year the La Minita guys let me know a couple weeks before it came in because they knew I’d want to reserve some. They fly to Guatemala and select coffees from Atitlan (for its cocoa taste), Acatenango (for its body), and Huehuetenango (for its sweetness and to balance out the other two). And you have a result that showcases Guatemalan coffee in all its glory — “Guatemala La Gloria” is a wonderful treat.\u003c\/p\u003e \u003cp\u003eI roast it 15 seconds into the 2nd cracks — this is where the cocoa flavor is most prominent and the coffees work together in harmony. There’s some earthiness which complements the cocoa flavor perfectly. The coffee is smooth, sweet, full of rich chocolate taste, and seems to be popular with everyone who tries it.\u003c\/p\u003e \u003cp\u003eThis is similar to Sumatra Gayo Linge, in that they both are chocolate-earthy-dark coffees. The Gayo has more pronounced chocolate and is more expensive. The Guatemala is best when not roasted as dark, and so doesn’t taste as dark. The Gayo tastes like hot chocolate and coffee mixed together, whereas the Guatemala tastes like baking cocoa powder stirred into the coffee. You can’t go wrong with either one, but the pricepoint on this one makes it hard to resist.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630885961816,"sku":null,"price":4.65,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_b05ad0c9-3882-478c-bd53-743dc707d914.jpg?v=1738611898"},{"product_id":"guatemala-antigua-peaberry","title":"Guatemala Antigua Peaberry","description":"\u003cp\u003eThis coffee is branded as La Flor del Cafe and is a brand sold by La Minita. They send their quality control team from Costa Rica up to Guatemala to oversee the sorting and processing of the best lots of Antigua coffee that they can find from small farms. Then they brand it La Flor del Cafe and sell it alongside their Costa Rica coffees. Usually they buy the flatbeans, but this year they had a few bags of peaberry, and I thought that was fun.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe coffee is a classic Antigua. I roast it not quite to the 2nd cracks and it has notes of flowers, milk chocolate, and lemon. The bright acidity and citrus usually associated with this region does not disappoint. The coffee is incredibly aromatic and has several layers of complexity in the taste. If you do take it just barely to the 2nd cracks, you can enjoy smoky chocolate notes and butterscotch or rum. In the lighter roasts, there is not any bitterness, but as you progressively roast it darker, you will start to find a little bitterness in the aftertaste, more like a baker's cocoa instead of milk chocolate. It's a classic Antigua but in a nicely sorted peaberry option.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUSA arrival: Sept 2021\u003cbr\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630887665752,"sku":null,"price":4.65,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20211002_194053102.jpg?v=1738611868"},{"product_id":"guatemala-antigua-la-pastoria","title":"Guatemala Antigua La Flor del Cafe","description":"\u003cp\u003eFrom Finca La Flor del Cafe (Coffee Flowers Estate) in the Antigua region, one of the most famous regions in Guatemala, but also in the world. The coffee commands such demand and price premium, that a certification process was set up for \"Genuine Antigua\" to stop coffee from fraudulently being labeled as Antigua when it wasn't grown there. \u003c\/p\u003e\n\u003cp\u003eThis one has the classic milk chocolate, floral, citrus, bright attributes of a high quality Antigua. I roast it very different than a Huehuetenango region coffee. A good Antigua should be roasted light to medium. I would recommend that you NOT take it into the second cracks. Antigua is perhaps the most famous coffee growing region in the country and has a great reputation all over the world for its coffee. Antigua is near the center of the country, just outside the capital of Guatemala City.\u003c\/p\u003e\n\u003cp\u003eI aim for a middle ground right between the first and second cracks, but a little closer to 2nds than 1sts. So on my drum roaster, I'm taking it about 60 seconds past the end of the 1st cracks - a few degrees darker than a Costa Rica Washed coffee, but very similar to that. I'm also roasting it like a Kenya, meaning that I hurry through the middle part of the roast in order to give it extra acidity.\u003c\/p\u003e\n\u003cp\u003eMilk chocolate creamy, floral, lemongrass, jasmine, walnut, clean. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival August 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630889861208,"sku":null,"price":7.35,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20230811_014301414.jpg?v=1738611848"},{"product_id":"guatemala-acatenango","title":"Guatemala Acatenango","description":"\u003cp\u003eAlthough the growing region of Huehuetenango is a big thing in the coffee market right now, other regions of highland Guatemala definitely are up to the challenge. Acatenango (aw-kaw-tin-ang-o) is a volcano that also gives its name to a municipality in the department of Chimaltenango, near Antigua; coffee grown in this area has a particularly strong reputation for cocoa notes. This one is RainForestAlliance certified farm-direct from Finca San Diego Buena Vista and is entirely the Bourbon varietal, which is arguably Guatemalas finest bean (aside from the very expensive Pacamara and Geisha varietals) \u003c\/p\u003e \u003cp\u003eI am especially fond of this at Full City+, taking it just 5-10 seconds into the second cracks for a smooth dark chocolate undertone, creamy almond, and a toasty bitter baker's cocoa bite at the end that is remarkably satisfying. Just at the 2nd cracks, there is none of the brightness, citrus, or floral tones that many Guatemalan coffees are noted for -- but rather it is smooth and chocolatey. Light to medium roasts are not my recommendation for this Guatemala, as it tastes a bit \"green\" until you near the 2nd cracks.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630889893976,"sku":null,"price":4.6,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_3b2bcba9-46c0-4e95-98ec-0a68eed637ff.jpg?v=1738611847"},{"product_id":"guatemala-huehuetenango-santa-rosa","title":"Guatemala Santa Rosa","description":"\u003cp\u003eGuatemala has many coffee producing regions that have gained a positive and well known reputation in the industry. This region known as the Santa Rosa valley is located in the South Central area of Guatemala.\u003cspan\u003e It is\u003c\/span\u003e\u003cspan id=\"ctl00_ContentPlaceHolder1_lblDesc\"\u003e ideal for coffee cultivation due to rich soil from surrounding volcanoes. The climate allows the coffee to mature slowly, which is said to concentrate the coffee beans flavors. The coffee grown in the Santa Rosa region often boasts a balanced cup with chocolate notes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis lot was processed at the Sabanetas Estate mill, but the coffee was grown by surrounding villagers and brought in to the mill. \u003c\/span\u003eWhen I roast it 10 seconds past the first snap of the 2nd cracks, I get a really smooth, sweet, cherry, chocolate flavor, and it is very pleasant to drink. There's a little bit of a tangy fruit note that I'm not usually expecting from Guatemala, but it's really good coffee.  Nice body, nice aroma, nice aftertaste, good chocolate notes. I wouldn't roast it much darker than this as it starts to turn bitter, but you can get away with roasting it a few degrees lighter and pulling out more flavors that start to taste fruity and less chocolatey (cherry, citrus). \u003c\/p\u003e\n\u003cp\u003eUS Arrival April 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630889992280,"sku":null,"price":6.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20210722_004604167.jpg?v=1738611846"},{"product_id":"guatemala-honey","title":"Guatemala Atitlan Honey","description":"\u003cp\u003eThe coffee farm looks out on the shimmering beautiful Lake Atitlan from the surrounding mountains and is one of the most respected areas in Guatemala for growing coffee. \u003c\/p\u003e\n\u003cp\u003eThey process a very small amount of Honey Processed (Pulped-Natural) coffee each year, and it's very hard to obtain. Honey processed coffee out of Guatemala is not something you're likely to find very often anyway, but this one makes me wish it was a more common practice. This particular is lot is a blend of two varietals, Villa Sarchi and Bourbon coffee, grown at around 4500 feet altitude.\u003c\/p\u003e\n\u003cp\u003eYou want to roast this bean light, like you would most honey coffees. They need a lot of air flow and gradual heat and and temperature not too far out of the first cracks. The coffee has a silky soft mouthfeel and the taste of milk chocolate and brown sugar make it delicious. There's not really any fruit flavors here, and not really any acidity. It's a gentle, sweet, chocolatey mug of coffee that is very drinkable.  lf you want to make espresso out of it, it's worth going at least a few degrees darker. We've grown attached to it as espresso and are drinking it that way here at the shop and putting it in our espresso blends.\u003c\/p\u003e\n\u003cp\u003eUS arrival October 2020\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630890352728,"sku":null,"price":5.61,"currency_code":"USD","in_stock":false}]},{"product_id":"decaf-guatemala-water-process","title":"Decaf SWP Guatemala","description":"\u003cp\u003eFor those of you who are concerned about the use of chemicals in the decaf process, Swiss Water Process Guatemala is worth your consideration. Although all decaf beans are dark looking and hard to roast, Swiss Water beans are lighter than Mountain Water, and so a little easier to have a visual aid while roasting. Chocolate undertones are the real selling point on this one, but in lighter roasts you can coax out peach and slight fruity notes. It is from the Primavera farm in Huehuetenango -- a farm that takes a scientific approach to long term sustainability and organic practices.\u003c\/p\u003e\n\u003cp\u003eAlthough I appreciate that you can roast this one on the light side of medium, I've been roasting it on the dark side of medium, just barely into the second cracks. If you go darker than that, you start picking up more bitterness, although with a splash of cream that bitter-baker's chocolate taste can work well. It also lends itself very well to blending. It can make a really nice half-caf blend when you pair it with a sweet light roast or a dark Indonesian.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630890778712,"sku":null,"price":4.77,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/720.jpg?v=1738611831"},{"product_id":"guatemala-huehuetenango-union","title":"Guatemala Huehuetenango Union Cantinil","description":"\u003cp\u003eThe farming region of Huehuetenango (pronounced way-way-tenango) has greatly improved quality over the past decade, slowly overtaking the more famous Antigua region in popularity and demand. The region borders the Mexican Chiapas mountain range, so it’s grown at higher elevations than any other region in Guatemala. Huehuetenango coffees tend to have chocolate and citrus undertones, and many of them suffer from a thinner body, but we always sample a lot of them until we find ones with creamy, thick body mouthfeel to go with the cocoa notes.\u003c\/p\u003e\n\u003cp\u003eI am especially fond of this one at Full City+, taking it 10 seconds into the second cracks for a smooth, low acidity coffee with milk chocolate, slight orange, and a sweet aftertaste reminiscient of almonds. Light to medium roasts are not usually my recommendation for a Guatemala Huehuetenango, but this one is surprisingly nice as a lighter roast. If you roast it light, you can expect a lot of brightness, and flavors of flowers and citrus and milk chocolate with medium acidity.\u003c\/p\u003e\n\u003cp\u003eUnion Cantinil is a municipality located in the Huehuetenango department of Guatemala. There are 76 organically certified small producers involved in this particular coffee.\u003c\/p\u003e\n\u003cp\u003eHuehuetenangos are SMOOTH, sweet, and quite satisfying. Year round, it is one of our best sellers.\u003c\/p\u003e\n\u003cp\u003eUSA Arrival June 2021\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630890877016,"sku":null,"price":5.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG-8750_1.jpg?v=1738611828"},{"product_id":"guatemala-natural-santa-isabel","title":"Guatemala Natural Santa Isabel","description":"\u003cp\u003eThe Santa Isabel estate is one of the most respected and conscientious estates in Guatemala. They are in the Santa Rosa region, are completely organic, and even have a protected nature reserve on their farm. The coffee estate has been in the family for 4 generations, and quality and experimentation is their never-ending quest. In addition to their large main crop, they process a very small amount of Natural (Dry-processed) coffee each year, and it's very hard to obtain. It sells out the day it is announced to a handful of us who are on the calling list (it took me three years to even get on that list). Natural processed coffee out of Guatemala is not something you're likely to find very often anyway, but this one makes me wish it was a more common practice.\u003c\/p\u003e\n\u003cp\u003eMy buyer visited the farm and assured us that it is as responsible and amazing as we thought. This natural processed microlot is the farmer's \"baby\" --- his pet project that he especially pours his love into. He is fluent in English, so we have been able to communicate directly with him.\u003c\/p\u003e\n\u003cp\u003eI really can't say enough good things about this coffee. It has a creamy white chocolate taste with strong raspberry aroma and a more subdued cherry taste. You generally want to roast this bean light, like you would most Dry Process coffees, but the body holds up even in this light roast and the white chocolate tones are most apparent and it's quite smooth and sweet. You also will notice some vanilla, and some fruit notes. If you get it a little too dark, you start noticing a campfire smoky flavor that distracts from the sweet fruit. However, take this almost to 2nd cracks or just into 2nd cracks and pull a shot of espresso with it. As espresso, you get a nice sweetness and fruit without the extreme sour and brightness usually accompanying that flavor profile. I highly recommend it as espresso. And if you are a french roast fan, even deep into the 2nd cracks, it's an amazingly sweet, subtly fruity french roast that stands off the table.\u003c\/p\u003e\n\u003cp\u003eIn past years, the appearance of the coffee was variegated and ugly, but that's the nature of dry-processed coffee. However, the farmer changed a couple of steps in the processing to make the coffee much nicer looking this year with better sorting and less time being sundried. As a result, the green coffee LOOKS better than ever and roasts very evenly. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS arrival April 2021\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630893793368,"sku":null,"price":5.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/780.jpg?v=1738611774"},{"product_id":"guatemala-atitlan-2","title":"Guatemala Atitlan San Pedro","description":"\u003cp\u003eAtitlan is a lake in south central Guatemala. It is surrounded by volcanoes and mountains and produces some of the most interesting and flavorful coffee in the country.\u003c\/p\u003e\n\u003cp\u003eWe've been anticipating this shipment, and the good news is that the coffee is fantastic. Nice looking beans without much defects. It very much likes an air roaster and being roasted to a medium level. Tastes like chocolate covered cherry. We are roasting it like a Kenya and giving it high heat through  the middle of the roast so that it gets a lot of acidity, and then not letting it get to the second cracks. If you do take it to the 2nd cracks it is still really chocolatey, but you lose most of the fruitiness. Lingering aftertaste but no earthiness. It also adds chocolate notes to a blend or straight espresso.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan class=\"x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x1lliihq x1s928wv xhkezso x1gmr53x x1cpjm7i x1fgarty x1943h6x xudqn12 x3x7a5m x6prxxf xvq8zen xo1l8bm xzsf02u\" dir=\"auto\"\u003eManuel Tzic Saso\u003c\/span\u003e's\u003c\/span\u003e farm of San Pedro is a small family farm that is now being managed by its fourth generation of family members. They love coffee and have passion and experience to produce some of the country's best harvests. They are situated right on Lake Atitlan, on volcanic soil, at high altitude, growing just single varietal Bourbon, and processing it on site. This year's harvest is certainly a fine example of their efforts.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: Sep 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630894022744,"sku":null,"price":6.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20240918_212043338.jpg?v=1740675727"},{"product_id":"guatemala-antigua-candelaria","title":"Guatemala Antigua Candelaria","description":"\u003cp\u003eFrom Finca Candelaria (the Candelaria River runs from Mexico through Guatemala) this old estate grows just one varietal of coffee, the \"Villa Sarachi\" varietal which is an early descendent of Bourbon that's rarely seen anymore but highly regarded. This family estate is high up in the region of Antigua, and it has the classic milk chocolate, floral, citrus, bright attributes of a high quality Antigua. This one should be roasted light to medium. I would recommend that you NOT take it into the second cracks. Antigua is perhaps the most famous coffee growing region in the country and has a great reputation all over the world. Antigua is near the center of the country, just outside the capital of Guatemala City.\u003c\/p\u003e\n\u003cp\u003eI aim for a medium roast -- right before the second cracks begin. At this level, I love the taste and balance. You get floral tastes with milk chocolate. Some acidity, but not screaming at you. Complex. Sweet aftertaste.\u003c\/p\u003e\n\u003cp\u003eTake it 15 seconds into the 2nd cracks, and it starts to burned. Not NECESSARLY bad -- I know some of you love the roasty taste of dark coffee with some chocolate complexity still behind it. But it's hard to drink it after having lighter roasts of it and knowing how much complexity is being lost.\u003c\/p\u003e\n\u003cp\u003eIf you roast it too light -- just out of the first cracks -- it's a little vegetal and very bright. Some citrus, lots of floral. Take it about 45 seconds past the end of the 1st cracks and you'll get all kinds of flavor notes. The importer sent along their cupping notes that say \"fruit forward, dark chocolate, strawberry jam, very complex, great body.\" but when we roasted it, our notes were more like \"floral, citrus, milk chocolate, lively acidity, sweet aftertaste\" and what that tells me, is that this is a coffee that is going to uncover a wide range of flavors based on how you brew it, and that different nuances will come out based on what kind of roaster you have, how much airflow, how much time you give it, etc. Which is fun!\u003c\/p\u003e\n\u003cp\u003eIf you tend to enjoy Guatemala Antigua coffees, don't be afraid of this one. It's pretty much what you would expect from Antigua, just.....even more interesting than usual.\u003c\/p\u003e\n\u003cp\u003eUS Arrival August 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630894514264,"sku":null,"price":7.05,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_14c3d062-261d-4927-a07c-c684f91337d7.jpg?v=1738611760"},{"product_id":"guatemala-huehuetenango-providencia","title":"Guatemala Huehuetenango Providencia","description":"\u003cp\u003eThe farming region of Huehuetenango (pronounced way-way-tenango) has greatly improved quality over the past decade, making it one of our favorite in the country. The region borders the Mexican Chiapas mountain range, so it’s grown at higher elevations than any other region in Guatemala.\u003c\/p\u003e\n\u003cp\u003eLa Providencia grows coffee at altitudes around 5,000 feet above sea level.The family farm is in its third generation of ownership and cares about its long standing reputation for quality coffee.\u003c\/p\u003e\n\u003cp\u003eWe roast this about 5 to 10 seconds past when we very first hear some 2nd cracks. At this medium roast level, you get a graham cracker, vanilla, and almond taste profile, with slight sweetness and overall smooth finish and a little earthiness. You can, however, take it a little darker if you're used to that, and you still get the normal Huehuetenango result of a chocolate\/vanilla\/medium-dark roast. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUSA Arrival June 2024\u003c\/p\u003e","brand":"Happy Mug","offers":[{"title":"Default Title","offer_id":19630896873560,"sku":null,"price":4.57,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20190630_162732.jpg?v=1738611734"},{"product_id":"guatemala-huehuetenango-finca-la-bolsa","title":"Guatemala Huehuetenango Finca El Rincon","description":"\u003cp\u003eThe farming region of Huehuetenango (pronounced way-way-tenango) has greatly improved quality over the past decade, making it one of our favorite regions in the country. The region borders the Mexican Chiapas mountain range, so it’s grown at higher elevations than any other region in Guatemala. \u003c\/p\u003e\n\u003cp\u003eFinca El Rincon is rainforest alliance certified and grows bourbon and caturra varietals at 5000 feet altitude. The land was purchased in 1958 in an area known as La Libertad. It started winning awards for its coffee in 1984, and today the farm is run by the third generation, a grandson by the name of Renardo Ovalle. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThese beans are big and dense and take a lot of heat. The sweet spot is just into 2nd cracks, Full City+, (about 10 seconds into the second cracks) for a medium acidity, thick creamy mouthfeel and a chocolate taste. I really like the mouthfeel on this one, because it's not as thin as other Guatemala coffees I've tasted at this roast level. It doesn't have a lot of sweetness, but it has a really rich chocolate flavor and aftertaste. The only thing with this roast level is just a hint of bitterness at the finish. If you're getting too much bitterness, take it just a little bit lighter, and then you get less chocolate but you do get more sweetness. \u003c\/p\u003e\n\u003cp\u003eIf you think you don’t like Guatemalan coffee because of their tendency to be harsh, this one might change your mind. They are smooth and flavorful. Huehuetenangos are right up there with Atitlan and Acatenango coffees. Year round, it is one of our best sellers.\u003c\/p\u003e\n\u003cp\u003eUSA Arrival June 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630898839640,"sku":null,"price":5.78,"currency_code":"USD","in_stock":false}]},{"product_id":"guatemala-antigua-la-esperanza","title":"Guatemala Antigua La Esperanza","description":"\u003cp\u003eFrom Finca La Esperanza (\"the hope\") grown by farmer Francisco Morales. This is an estate-grown coffee, high up in the region of Antigua, and it has the classic milk chocolate, floral, slight citrus, bright attributes of a high quality Antigua. This one is extremely versatile. Although it really shines as a light roast, you can take it darker without burning it. Antigua is perhaps the most famous coffee growing region in the country and has a great reputation all over the world for its coffee. Antigua is near the center of the country, just outside the capital of Guatemala City. \u003c\/p\u003e \u003cp\u003eI aim for a middle ground right between the first and second cracks. So on my drum roaster, I'm taking it about 45 seconds past the end of the 1st cracks, but still about a minute away from the second cracks beginning. At this level, I taste milk chocolate covered flowers. Full bodied creamy and complex. Sweet aftertaste. Hint of oranges. I like brightness in it, so I roast it like a Kenya, speeding it up from 300 degrees on into the 1st cracks, and then continuing to keep it roasting quickly all the way to the finish to accentuate the acidity. Take it a little bit lighter to bring out more floral, and take it a little bit darker to bring out more chocolate, but somewhere right around there is going to be your sweet spot for this bean. \u003c\/p\u003e \u003cp\u003eIf you take it to the 2nd cracks, you get less acidity and less floral, but a perfectly nice chocolatey Guatemala with nice mouthfeel and clean finish. Darker then that starts to get bitter. \u003c\/p\u003e \u003cp\u003eVarietal is a blend of Caturra, Bourbon, and Catuai. \u003c\/p\u003e \u003cp\u003eUS Arrival July 2017\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630899101784,"sku":null,"price":4.7,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/696.jpg?v=1738611714"},{"product_id":"guatemala-huehuetenango","title":"Guatemala Huehuetenango Jabiru","description":"\u003cp\u003eThe farming region of Huehuetenango (pronounced way-way-tenango) has greatly improved quality over the past decade, slowly overtaking the more famous Antigua region in popularity and demand. The region borders the Mexican Chiapas mountain range, so it’s grown at higher elevations than any other region in Guatemala. Huehuetenango coffees tend to have chocolate and citrus undertones, and are really smooth -- neither harshness nor bright acidity of an Antigua. This one comes from the very small Union Cantinil co-op and they brand it Jabiru out of respect for a majestic stork which is native to the area.\u003c\/p\u003e\n\u003cp\u003eI am especially fond of this one at Full City+, taking it 10 seconds into the second cracks for a smooth, low acidity coffee with a lot of chocolate, slight almond nuttiness, and a sweet aftertaste. It also makes nice cold brew. Light to medium roasts are not my recommendation for a Guatemala Huehuetenango. And if you take it too dark, it will start to burn.\u003c\/p\u003e\n\u003cp\u003eIf you think you don’t like Guatemalan coffee because of their tendency to be harsh, this one might change your mind. Huehuetenangos are SMOOTH, sweet, and quite satisfying. Year round, it is one of our best sellers.\u003c\/p\u003e\n\u003cp\u003eThis lot is a fantastic example of the region. It has a fuller thicker body than most Huehuetenangos, and a more pronounced nutty and chocolate taste than you would expect for the price.\u003c\/p\u003e\n\u003cp\u003eUSA Arrival May 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630899167320,"sku":null,"price":6.6,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20210408_174130511.jpg?v=1738611714"},{"product_id":"guatemala-huehuetenango-finca-el-limonar","title":"Guatemala Huehuetenango Baja Verapaz","description":"\u003cp\u003eSo Baja Verapaz is a municipality a little bit to the south of Huehuetenango, but this coffee tastes and behaves like a Huehuetenango. It has the creamy chocolate and citrus undertones and likes to be roasted just a little bit into the 2nd cracks.\u003c\/p\u003e\n\u003cp\u003eThese beans are easy to roast. They follow a normal roasting curve and the sweet spot is 10 seconds into the 2nd cracks where you find a creamy milk chocolate mug of coffee. We sampled a couple dozen fresh crop Guatemalan beans and chose this one to stock up on to carry for the next several months. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIf you think you don’t like Guatemalan coffee because of their tendency to be harsh, this one might change your mind. Huehuetenangos are right up there with Atitlan and Acatenango coffees. Year round, it is one of our best sellers.\u003c\/p\u003e\n\u003cp\u003eUSA Arrival October 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630900052056,"sku":null,"price":6.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20250124_171712523.jpg?v=1740675671"},{"product_id":"guatemala-huehue-la-colmenita","title":"Guatemala Huehuetenango Los Laureles","description":"\u003cp\u003eThe growing region of Huehuetenango (pronounced way-way-tenango) is on the border of Mexico and is some of our favorite Central American coffee because of its chocolate and nutty tastes. This one is from the Los Laureles farm, which is a superior farm. The farmer has been investing his profits back into the farm -- new machinery, better varietals, better techniques. He asks the roasters who buy his coffee, to send him a bag of the roasts back to him so he can see how it ultimately tastes when it gets to market. He uses the feedback to continue to improve his coffee year after year.\u003c\/p\u003e\n\u003cp\u003eWhen I roast it exactly 15 seconds past the first snap of the 2nd cracks, the grounds smell like brownie batter, and you get some almond and coconut notes in the flavor. It has a pleasant mouthfeel, and is satisfying to drink. I wouldn't take it much darker than that, but in slightly lighter roasts (not quite to 2nd cracks, for example), you get a little bit of fruity\/winey tastes that complement it very nicely.\u003c\/p\u003e\n\u003cp\u003eIt's a little bit expensive for a Guatemala, but you get what you're paying for here. It's a really nice coffee.\u003c\/p\u003e\n\u003cp\u003eUS Arrival June 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630900379736,"sku":null,"price":5.19,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/828.jpg?v=1738611693"},{"product_id":"guatemala-santa-rosa-santa-isabel","title":"Guatemala Santa Isabel","description":"\u003cp\u003eThe Santa Isabel estate is one of the most respected and conscientious estates in Guatemala. They are in the Santa Rosa region, are completely organic, and even have a protected nature reserve on their farm. The coffee estate has been in the family for 4 generations, and quality and experimentation is their never-ending quest.\u003c\/p\u003e\n\u003cp\u003eMy buyer visited the farm and assured us that it is as responsible and amazing as we thought. He is fluent in English, so we have been able to communicate directly with him.\u003c\/p\u003e\n\u003cp\u003eWe have been on a waiting list for his main washed crop for several years, and this year we finally got the call asking how much we wanted to buy, and we jumped on it. Roast this like a Huehuetenango and take it just maybe 10 seconds into 2nd cracks. You get some cocoa flavor and nuttiness, and really nice body and sweetness. It's as good as Guatemala gets. \u003c\/p\u003e\n\u003cp\u003eUS arrival April 2021\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630900838488,"sku":null,"price":5.35,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/20210715_124603.jpg?v=1738611685"},{"product_id":"guatemala-huehue-asprocdegua","title":"Guatemala Huehue. ASPROCDEGUA","description":"\u003cp\u003eThe growing region of Huehuetenango (pronounced way-way-tenango) is on the border of Mexico and is some of our favorite Central American coffee because of its chocolate and nutty tastes. This one is from an organic certified co-op of 600 small farmers, who also grow oranges and guavas and avocados in addition to coffee.\u003c\/p\u003e \u003cp\u003eThis lot of Guatemala caught our attention in particular for two reasons. First is how creamy, silky smooth the mouthfeel is on it. Second, is the chocolate-nutty taste almost leans towards a pistachio flavor, which is really nice flavor to find in a coffee. \u003c\/p\u003e \u003cp\u003eI roast it exactly 15 seconds past the first snap of the 2nd cracks. I wouldn't take it much darker than that because it will start to taste thin and ashy; but in slightly lighter roasts (not quite to 2nd cracks, for example), you get a little bit of fruity\/winey tastes that complement it very nicely. However, you have to be careful taking it lighter as it is likely to taste grassy and vegetal if you don't get it pretty close to the 2nd cracks.\u003c\/p\u003e \u003cp\u003eUS Arrival May 2018\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630901035096,"sku":null,"price":4.67,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/871.jpg?v=1738611682"},{"product_id":"decaf-guatemala-water-process-1","title":"Decaf Guatemala (Water Process)","description":"\u003cdiv id=\"tabs-1\" class=\"tab-pane active\"\u003e\n\u003cp\u003eFor those of you who are concerned about the use of chemicals in the decaf process, Water Process Guatemala is worth your consideration.  Chocolate undertones are the real selling point on this one.   It is certified fair trade and organic from the Santa Isabel Estate, which is in the Santa Rosa region.\u003c\/p\u003e\n\u003cp\u003eI roast it on the dark side of medium, just into the second cracks. If you go darker than that, you start picking up more bitterness, although with a splash of cream that bitter-baker's chocolate taste can work well. It also lends itself very well to blending.  It can make a really nice half-caf blend when you pair it with a sweet light roast. \u003c\/p\u003e\n\u003cp\u003eUS Arrival May 2025\u003c\/p\u003e\n\u003c\/div\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":20072233238616,"sku":null,"price":8.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20210511_194622878_1_fa86381c-2017-46f9-a9ba-06c4c9d56af6.jpg?v=1738611651"},{"product_id":"guatemala-pacamara-1","title":"Guatemala Pacamara","description":"\u003cdiv id=\"tabs-1\" class=\"tab-pane active\"\u003e\n\u003cp\u003eThis is the extremely rare Pacamara varietal from Guatemala, located in my favorite region: Huehetenango.  \u003c\/p\u003e\n\u003cp\u003ePacamara is 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 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 amazing coffee -- but instead of chocolate or caramel undertones, the prominent flavor is guava! \u003cspan\u003eFruity and floral with grapefruit, dark chocolate in the background\u003c\/span\u003e. Sweet and delicious.  So with most Huehuetenango Guatemala coffees, the sweet spot tends to be about 10 seconds into the 2nd cracks, but with this one, we stop the roast about 10 seconds before the 2nd cracks begin (so look at your notes on roasting Guatemala and back it off about 20 seconds or 4 degrees. It still tastes good in the 2nd cracks, but you lose some of the fruity flavor. It tastes good lighter as well, but becomes really tart instead of sweet. Pretty easy to roast! \u003c\/p\u003e\n\u003cp\u003eUS Arrival: 9\/2018\u003c\/p\u003e\n\u003c\/div\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":20072265285720,"sku":null,"price":4.46,"currency_code":"USD","in_stock":false}]},{"product_id":"decaf-swp-guatemala","title":"Decaf Guatemala MWP","description":"\u003cp\u003eFor those of you who are concerned about the use of chemicals in the decaf process, Mountain Water Process Guatemala is worth your consideration. \u003cspan\u003eI\u003c\/span\u003e\u003cspan\u003e’ve discovered that Mountain Water Process (the Mexican plant) is often less bitter and more flavorful than Swiss Water Process (the Canadian plant). This is also one of the few Decafs that is available with Fair Trade and Organic certification (so that's the one we buy every year). \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAlthough I appreciate that you can roast this one on the light side of medium, I've been roasting it on the dark side of medium, just barely into the second cracks in order to get the most creamy chocolate and toasted marshmallow flavors. If you go darker than that, you start picking up more bitterness, although with a splash of cream that bitter-baker's chocolate taste can work well. It also lends itself very well to blending. It can make a really nice half-caf blend when you pair it with a sweet light roast.\u003c\/p\u003e\n\u003cp\u003eUS Arrival November 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":20126909694040,"sku":null,"price":7.05,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20210511_194622878_1.jpg?v=1738611640"},{"product_id":"guatemala-fraijanes-green-coffee","title":"Guatemala Fraijanes","description":"\u003cp\u003eFraijanes is near the middle of the country around Guatemala City. There is regular volcanic activity here which makes for great soil, but most of the land use in this area is non-agricultural, so it has a small coffee output. \u003c\/p\u003e\n\u003cp\u003eWe roast it lighter than Huehuetenango but darker than Antigua. Instead of taking it 10 seconds into the 2nd cracks, we take the roast just shy of the 2nd cracks. It is not especially compex, but it's very smooth and pleasant with milk chocolate and slight floral notes. Caramel aroma. Nice thick mouthfeel. Lingering aftertaste. We are pairing it with Colombia for a sweeter chocolate medium roast.\u003c\/p\u003e\n\u003cp\u003eUSA Arrival May 2022\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":32347019968600,"sku":null,"price":5.35,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG-8919.jpg?v=1738611546"},{"product_id":"decaf-guatemala-ea-process","title":"Decaf Guatemala (EA Process)","description":"\u003cp\u003eThe EA decaf process is a way of removing caffeine using naturally derived enzymes instead of chemicals. Ethyl Acetate is a compound found in sugarcane, and introducing this natural compound to the coffee eliminates 97% of the caffeine from it. It retains most of the flavor in the coffee.\u003c\/p\u003e\n\u003cp\u003eNutty undertones are the selling point on this one.   It comes from the Huehuetenango growing region, and I roast it on the dark side of medium. The cracks start sooner than you think, and I let them go a good 20 seconds, and even at that you get a hint of sour fruit, although you can see that as a positive or a negative based on your personal preference.  You can take it darker than that, but you start to get some bitterness. It is okay on its own, it can stand alone. But it lends itself very well to blending.  It can make a really nice half-caf blend when you pair it with a creamy light roast or an earthy dark roast. \u003c\/p\u003e\n\u003cp\u003eUS Arrival August 2020\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":32638125277272,"sku":null,"price":4.0,"currency_code":"USD","in_stock":false}]},{"product_id":"guatemala-huehuetenango-fecceg","title":"Guatemala Huehuetenango FECCEG Washed","description":"\u003cp\u003eThe growing region of Huehuetenango (pronounced way-way-tenango) is on the border of Mexico and is some of our favorite Central American coffee because of its chocolate and nutty tastes. This one is from a co-op called FECCEG which has a presence across the whole country and helps farmer band together, gets them Fair Trade and Organic certifications, and helps them get their coffee to the global market. \u003c\/p\u003e\n\u003cp\u003eThis lot of Guatemala caught our attention in particular for two reasons. First is how creamy, silky smooth the mouthfeel is on it. Second, is the chocolate-nutty taste that makes it delicious to drink.  It is really such a nice flavor to find in a coffee.\u003c\/p\u003e\n\u003cp\u003eI roast it exactly 15 seconds past the first snap of the 2nd cracks. I wouldn't take it much darker than that because it will start to taste thin and bitter; but in slightly lighter roasts (not quite to 2nd cracks, for example), you get a little bit of fruity\/winey tastes that complement it very nicely. However, you have to be careful taking it lighter as it is likely to taste grassy and vegetal if you don't get it pretty close to the 2nd cracks.\u003c\/p\u003e\n\u003cp\u003eUS Arrival July 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":32928838877272,"sku":null,"price":6.7,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/guatfecceg2020.jpg?v=1738611521"},{"product_id":"guatemala-antigua-bella-carmona","title":"Guatemala Antigua Bella Carmona","description":"\u003cp\u003eFrom Finca Bella Vista in Antigua, the Bella Carmona lot is a microlot by the 4th generation farmer \u003cspan\u003eLuis Pedro Zelaya. He got a degree in Agribusiness and experiments with the perfect soil, pruning techniques, pest control, and picking times to grow the best coffee he can. \u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e This one should be roasted light to medium. I would recommend that you NOT take it into the second cracks. Antigua is perhaps the most famous coffee growing region in the country and has a great reputation all over the world. Antigua is near the center of the country, just outside the capital of Guatemala City.\u003c\/p\u003e\n\u003cp\u003eI aim for a medium roast -- about half way between first and second cracks. Something like a costa rica profile. At this level, I love the taste and balance. You get floral tastes with milk chocolate. Some acidity, but not screaming at you. Complex. Sweet aftertaste.\u003c\/p\u003e\n\u003cp\u003eTake it 15 seconds into the 2nd cracks, and it starts to burned. Not NECESSARLY bad -- I know some of you love the roasty taste of dark coffee with some chocolate complexity still behind it. But it's hard to drink it after having lighter roasts of it and knowing how much complexity is being lost.\u003c\/p\u003e\n\u003cp\u003eIf you roast it too light -- just out of the first cracks -- it's a little vegetal and very bright. Some citrus, lots of floral. Take it about 45 seconds past the end of the 1st cracks and you'll get all kinds of flavor notes. The importer sent along their cupping notes that say \"fruit forward, dark chocolate, apple juice, honeysuckle, great body.\" but when we roasted it, our notes were more like \"floral, citrus, milk chocolate, lively acidity, sweet aftertaste\" and what that tells me, is that this is a coffee that is going to uncover a wide range of flavors based on how you brew it, and that different nuances will come out based on what kind of roaster you have, how much airflow, how much time you give it, etc. Which is fun!\u003c\/p\u003e\n\u003cp\u003eIf you tend to enjoy Guatemala Antigua coffees, don't be afraid of this one. It's pretty much what you would expect from Antigua, just.....even more interesting than usual.\u003c\/p\u003e\n\u003cp\u003eUS Arrival May 2020\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":33078530539608,"sku":null,"price":5.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20200625_200821.jpg?v=1738611507"},{"product_id":"guatemala-huehuetenango-burbuja-estate","title":"Guatemala Huehuetenango Burbuja Estate","description":"\u003cp\u003eThe farming region of Huehuetenango (pronounced way-way-tenango) has greatly improved quality over the past decade, making it one of our favorite in the country. The region borders the Mexican Chiapas mountain range, so it’s grown at higher elevations than any other region in Guatemala.\u003c\/p\u003e\n\u003cp\u003eBurbuja Estate is my favorite Guatemala of the season so far. I'm roasting it 10 seconds into the 2nd cracks and giving it a long roast (about 16 minutes) and I'm getting really strong chocolate taste, like a chocolate bar melting in your mouth. But it also has a creamy coconut flavor which I love. It's got really good full and creamy mouthfeel, which a lot of Guatemalas lack at that roast level. \u003c\/p\u003e\n\u003cp\u003eThese beans are big and dense and take a lot of heat. Even then, they crack late, and 2nd cracks start about 10 degrees later then you would expect. But that's the sweet spot...Full City+, taking it 10 seconds into the second cracks for a medium acidity, thick creamy mouthfeel and a milk chocolate, coconut, vanilla taste.\u003c\/p\u003e\n\u003cp\u003eIf you think you don’t like Guatemalan coffee because of their tendency to be harsh, this one might change your mind. Huehuetenangos are right up there with Atitlan and Acatenango coffees. Year round, it is one of our best sellers.\u003c\/p\u003e\n\u003cp\u003eUSA Arrival September 2020\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":33378903949400,"sku":null,"price":4.85,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/uatburbuja2020.jpg?v=1738611490"},{"product_id":"guatemala-ayarza-1","title":"Guatemala Ayarza","description":"\u003cp data-mce-fragment=\"1\"\u003eAyarza is a region south of Huehuetenango and we don't often see coffee offerings from there, but this one producer Francisco Najera is passionate about his coffee and really impressed us with his harvest. He's 30 years old with two children and has been working in coffee for 15 years. He grows his coffee on a volcanic lake known as Laguna Azul and the lake is full of legends. Supposedly it is so deep that no one has ever found the bottom.  Supposedly the mermaids in the lake take one male swimmer every year.  Supposedly there is a white rock of a petrified woman who didn't obey Jesus. You get the idea. This is a wild remote legendary land and has the potential for great coffee which Francisco has tapped into.  \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eI like it as a medium roast where we take it just to the verge of 2nd cracks (a few snaps in) and get lots of caramel and some nuttiness (macadamia nut?) and a lot of sweetness with a great aftertaste. It's full bodied and really drinkable.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUSA Arrival November 2020\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":33637446058072,"sku":null,"price":4.4,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/guatemalaayarzacoffeebag.jpg?v=1738611468"},{"product_id":"guatemala-natural-ayarza","title":"Guatemala Natural Ayarza","description":"\u003cp data-mce-fragment=\"1\"\u003eAyarza is a region south of Huehuetenango and we don't often see coffee offerings from there, but this one producer Francisco Najera is passionate about his coffee and really impressed us with his harvest. He's 30 years old with two children and has been working in coffee for 15 years. He grows his coffee on a volcanic lake known as Laguna Azul and the lake is full of legends. Supposedly it is so deep that no one has ever found the bottom.  Supposedly the mermaids in the lake take one male swimmer every year.  Supposedly there is a white rock of a petrified woman who didn't obey Jesus. You get the idea. This is a wild remote legendary land and has the potential for great coffee which Francisco has tapped into.  \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWe bought his washed process coffee last year and really enjoyed it, so this year we jumped on his sundried natural process coffee. I like roasting sundried Central American coffees a tad darker than sundried Ethiopian coffee, and they tend to really shine as espresso. As coffee you get some sour blackberry and savory vegetable notes, but as espresso it is much more intense and complex. I would recommend blending it with some Brazil to mellow it out.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe darkest you can go with it is a medium roast where you would take it just to the verge of 2nd cracks, but you're going to start running into some bitterness at that roast level. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUSA Arrival August 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":39532198297688,"sku":null,"price":7.85,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20210804_232604697.MP_exported_1002.jpg?v=1738611432"},{"product_id":"guatemala-huehuetenango-coffee-kids-project","title":"Guatemala Huehuetenango Coffee Kids Project","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eSince 2015, The Coffee Kids Project has reached more than 550 youth from Trifinio, Guatemala, Tanzania, and Colombia and helped make possible more than 170 youth-run local businesses.\u003c\/span\u003e It educates, supports, and empowers orphaned and troubled youth and gives them education and purpose and housing and finances.\u003c\/p\u003e\n\u003cp\u003eThe coffee from this lot was grown in the Huehuetenango region which borders the Mexican Chiapas mountain range, so it’s grown at higher elevations than any other region in Guatemala.\u003c\/p\u003e\n\u003cp\u003eIt's such a well run program and good cause, we could have been talked into buying this coffee regardless, but in a blind cupping, we thought this was a really chocolatey Ethiopia. That's how fruity and sweet it tastes.  We are roasting it really lightly -- more like a Costa Rica than a Guatemala. About half way between 1st cracks ending and 2nd cracks beginning. I'm getting really strong chocolate taste, like a chocolate bar melting in your mouth. But it also has a berry flavor which I love. Hints of cherry and floral notes. It's got really good full and creamy mouthfeel. You can roast it to the 2nd cracks if you want to, and it's still really creamy and chocolatey, but you lose the fruity tastes. \u003c\/p\u003e\n\u003cp\u003eThese beans are big and dense and take a lot of heat. \u003c\/p\u003e\n\u003cp\u003eUSA Arrival May 2022\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":39573023391832,"sku":null,"price":5.64,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20210819_214141786.jpg?v=1738611429"},{"product_id":"guatemala-huehuetenango-asobagri","title":"Guatemala Huehuetenango ASOBAGRI","description":"\u003cp\u003eThe growing region of Huehuetenango (pronounced way-way-tenango) is on the border of Mexico and is some of our favorite Central American coffee because of its chocolate and nutty tastes. This one is from a co-op called ASOBAGRI which has been in existence for 30 years and teaches farmers sustainable organic growing practices, bird-friendly practices, and provides village farmers with purpose and opportunity. Co-ops such as this help farmers band together, gets them Fair Trade and Organic certifications, and helps them get their coffee to the global market. \u003c\/p\u003e\n\u003cp\u003eThis has the chocolate-nutty taste that you would expect, but also comes with creamy sweetness and a hint of orange.  It is really such a nice flavor to find in a coffee.\u003c\/p\u003e\n\u003cp\u003eI roast it exactly 15 seconds past the first snap of the 2nd cracks. I wouldn't take it much darker than that because it will start to taste thin and bitter; but in slightly lighter roasts (not quite to 2nd cracks, for example), you get a little bit of fruity\/winey tastes that complement it very nicely. However, you have to be careful taking it lighter as it is likely to taste grassy and vegetal if you don't get it pretty close to the 2nd cracks.\u003c\/p\u003e\n\u003cp\u003eUS Arrival March 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":39733393981528,"sku":null,"price":6.7,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20211121_231052000.jpg?v=1738611415"},{"product_id":"guatemala-beatriz","title":"Guatemala Beatriz","description":"\u003cp\u003eGuatemala has many coffee producing regions that have gained a positive and well known reputation in the industry. Beatriz Estate is in a region known as Santa Rosa.\u003cspan\u003e It is\u003c\/span\u003e\u003cspan id=\"ctl00_ContentPlaceHolder1_lblDesc\"\u003e ideal for coffee cultivation due to rich lava soil from surrounding volcanoes. The climate allows the coffee to mature slowly, which is said to concentrate the coffee beans flavors. The coffee grown in the Santa Rosa region often boasts a slightly fruity\/cherry mug with prominently chocolate notes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWhen I roast it 10 seconds past the first snap of the 2nd cracks, I get a really smooth, sweet, cherry, chocolate flavor, and it is very pleasant to drink. There's a little bit of a tangy fruit note that I'm not usually expecting from Guatemala, but it's really good coffee.  Nice body, nice aroma, nice aftertaste, good chocolate notes. I wouldn't roast it much darker than this as it starts to turn bitter, but you can get away with roasting it a few degrees lighter and pulling out more flavors that start to taste fruity and less chocolatey (cherry, citrus). \u003c\/p\u003e\n\u003cp\u003eUS Arrival May 2021\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":39788210782296,"sku":null,"price":4.92,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20211002_194121646.jpg?v=1738611408"},{"product_id":"guatemala-natural-huehuetenango","title":"Guatemala Natural Huehuetenango","description":"\u003cp\u003eNatural processed coffee out of Guatemala is not something you're likely to find very often, so when this one came on the market, I had to  grab it.  \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eI really can't say enough good things about this coffee. It's excellent espresso, with a bread and savory note, lots of crema, chocolate, raspberry tartness on the edges of the tongue. You generally want to roast this bean light, like you would most Dry Process coffees, but the body holds up even in light roasts and the bread and chocolate tones are most apparent and it's quite smooth. You also will notice some vanilla, and some fruit notes. If you get it a little too dark, you start noticing a campfire smoky flavor that distracts from the sweet fruit. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAs coffee, it's really good but you have to frame your mind correctly. It's not an Ethiopia. It's not a typical Guatemala. It's not a typical natural process bean. It's in its own category, a coffee without defects, but full body, bread-like notes, pleasant tartness, mild acidity, chocolate.\u003c\/p\u003e\n\u003cp\u003eUS arrival July 2022\u003cbr\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":39991137402968,"sku":null,"price":5.9,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/output-onlinejpgtools_1_443be667-7214-419e-86f6-29a2c315a750.jpg?v=1738611384"},{"product_id":"guatemala-fecceg-honey","title":"Guatemala FECCEG Honey","description":"\u003cp\u003eThe growing region of Huehuetenango (pronounced way-way-tenango) is on the border of Mexico and is some of our favorite Central American coffee because of its chocolate and nutty tastes. This one is from a co-op called FECCEG which has a presence across the whole country and helps farmer band together, gets them Fair Trade and Organic certifications, and helps them get their coffee to the global market. \u003c\/p\u003e\n\u003cp\u003eThis lot of Guatemala caught our attention in particular for two reasons. First is how creamy, silky smooth the mouthfeel is on it. Second, is the chocolate-nutty taste that makes it delicious to drink.  It is really such a nice flavor to find in a coffee.\u003c\/p\u003e\n\u003cp\u003eThey process a very small amount of Honey Processed (Pulped-Natural) coffee each year, and it's very hard to obtain. Honey processed coffee out of Guatemala is not something you're likely to find very often anyway, but this one makes me wish it was a more common practice. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eYou want to roast this bean light, like you would most honey coffees. They need a lot of air flow and gradual heat and and temperature not too far out of the first cracks. The coffee has a silky soft mouthfeel and the taste of milk chocolate and white grape make it delicious. It's a gentle, sweet, chocolatey mug of coffee that is very drinkable.  lf you want to make espresso out of it, it's worth going at least a few degrees darker. We've grown attached to it as espresso and are drinking it that way here at the shop and putting it in our espresso blends.\u003c\/p\u003e\n\u003cp\u003eUS arrival May 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":48676467933471,"sku":null,"price":7.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/IMG20260608093901.jpg?v=1780926008"},{"product_id":"guatemala-fecceg-natural","title":"Guatemala FECCEG Natural","description":"\u003cp\u003eThe growing region of Huehuetenango (pronounced way-way-tenango) is on the border of Mexico and is some of our favorite Central American coffee because of its chocolate and nutty tastes. This one is from a co-op called FECCEG which has a presence across the whole country and helps farmer band together, gets them Fair Trade and Organic certifications, and helps them get their coffee to the global market. \u003c\/p\u003e\n\u003cp\u003eThey process a very small amount of Natural Processed (Sundried) coffee each year, and it's very hard to obtain. Natural processed coffee out of Guatemala is not something you're likely to find very often anyway, but this one makes me wish it was a more common practice. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eYou want to roast this bean light, like you would other sundried coffees. The coffee has a lot of fruit flavor, like grape and berries with chocolate and some tangy brightness. It also is excellent as espresso! \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS arrival April 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":48676524294431,"sku":null,"price":7.7,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/IMG20260504101039.jpg?v=1777904142"},{"product_id":"guatemala-san-martin-jilotepeque","title":"Guatemala San Martin Jilotepeque","description":"\u003cp\u003eSan Martin is a growing region South of Antigua that not a lot of coffee comes out of. The village of Jilotepeque grew this one and sent it to Antigua to be processed and sold. \u003cspan class=\"base\" data-ui-id=\"page-title-wrapper\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe taste profile is similar to what you expect out of Guatemala. Very chocolatey with a silky smooth mouthfeel and a little bit of nuttiness. Light roasts have some brown sugar notes instead of chocolate with a little bit of citrus and herbal; while a medium roast is a more rounded milk chocolate. The body is light, and it barely stands alone because of this. I love it in espresso, cold brew, and for adding chocolate notes to a coffee blend; but when I drink it as straight black coffee I find it disappointing because of the thin mouthfeel. \u003c\/p\u003e\n\u003cp\u003eUSA Arrival Aug 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":49217793392927,"sku":null,"price":5.17,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20240903_183241589.jpg?v=1740674891"},{"product_id":"guatemala-natural-pacamara","title":"Guatemala Natural Pacamara","description":"\u003cp\u003eNatural processed coffee out of Guatemala is not something you're likely to find very often, so when this one came on the market, I had to  grab it. Farmer Elmer Lopez bought the coffee farm in Huehuetenango in 2013 and named it \"Los Pinos\" meaning \"The Pines\" because the towering pine trees all around the farm.  \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis particular lot was an experiment of just a couple bags. It's the Pacamara varietal and fully sundried natural, turning it into a coffee that doesn't taste like a Guatemala. I taste a lot of cascara (the coffee fruit) in the coffee, and if you haven't tasted that, you find a taste that reminds you of plum, hibiscus, cherry. There's some lavender here, and a buttery mouth feel. It's also excellent espresso, with a citrus note, lots of crema, milk chocolate, berry tartness on the edges of the tongue. You generally want to roast this bean light, like you would most Natural coffees, but the body holds up even in light roasts. You also will notice some vanilla, and some fruit notes. If you get it a little too dark, you start noticing a campfire smoky flavor that distracts from the sweet fruit. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAs coffee, it's really good but you have to frame your mind correctly. It's not an Ethiopia. It's not a typical Guatemala. It's not a typical natural process bean. It's in its own category.\u003c\/p\u003e\n\u003cp\u003eUS arrival November 2024\u003cbr\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":49987719758111,"sku":null,"price":9.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20241126_175532721.jpg?v=1740674768"},{"product_id":"guatemala-huehuetenango-delas","title":"Guatemala Santa Rosa Delas","description":"\u003cp\u003eOne of the importers we work with started a Brazil and Guatemala series of coffee they brand as \"Delas\" which loosely is an adjective meaning \"women\" and each coffee is sorted out and labeled by the particular woman who grew it. This one is Josefa De La Cruz Teletor, whose resilience and dedication were crucial in sustaining the farm while it was unprofitable until she built up the volume and quality to start turning a profit.  Over the years, Josefa has learned the value of good fertilization, cleaning, soil conservation, and processing techniques that enhance the quality of their coffee and has achieved Rain Forest Alliance certification.\u003c\/p\u003e\n\u003cp\u003eThese beans are big and dense and take a lot of heat. The sweet spot is just into 2nd cracks, Full City+, (about 10 seconds into the second cracks) for a medium acidity, thick creamy mouthfeel and a bitter chocolate taste with some nuttiness behind it. I really like the mouthfeel on this one, because it's not as thin as other Guatemala coffees I've tasted at this roast level. It doesn't have a lot of sweetness, but it has a really rich chocolate flavor and aftertaste. The only thing with this roast level is just a hint of bitterness at the finish. If you're getting too much bitterness, take it just a little bit lighter, and then you get less chocolate but you do get more sweetness. \u003c\/p\u003e\n\u003cp\u003eUSA Arrival July 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":50735222751519,"sku":null,"price":7.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/IMG20250322154507.jpg?v=1742673559"},{"product_id":"guatemala-atitlan-santo-tomas","title":"Guatemala San Marcos","description":"\u003cp\u003eVolcanic San Marcos region is close to Huehuetenango, but a little warmer and rainier, producing some of the earliest harvests each year, but similar in taste and profile to a Huehuetenango. Benefiting from rich volcanic soil and high rainfall, it offers a distinct, cocoa, nutty flavor profile in its coffee.\u003c\/p\u003e\n\u003cp\u003eThis one is from a co-op called Entre Rios which has been in existence since 2018 and has achieved organic certification for their joined harvest of coffee. \u003c\/p\u003e\n\u003cp\u003eRoasts easily and forgiving. You can get it a few degrees too light or a few degrees too dark and still have a great coffee. Tastes like dark chocolate with nuts and butterscotch. Not much acidity -- very smooth. Caramel aroma. Nice thick mouthfeel. Lingering aftertaste but no earthiness. \u003c\/p\u003e\n\u003cp\u003eSo to roast it, you have a range from Full City (maybe 30 seconds past the end of the 1st cracks) to Full City+ (just one or two snaps of the 2nd cracks). If you take it darker than that, it will burn and be unpleasant. Both Full City and Full City+ roasts have the chocolate tastes, but the darker roasts will be creamier\/chocolate and the lighter roasts will be more fruity.\u003c\/p\u003e\n\u003cp\u003eUS Arrival April 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":51033841631519,"sku":null,"price":6.55,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/IMG20260504101337.jpg?v=1777904182"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/collections\/guatemala.jpg?v=1647829812","url":"https:\/\/happymugcoffee.mom\/collections\/guatemala.oembed","provider":"Happy Mug","version":"1.0","type":"link"}