{"title":"Honduras","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eI have fun buying Honduran coffee because it consistently entertains me with the colors and designs printed on the burlap bags. But as to the coffee itself, it can be a tough sell. In general, light roasts are unpleasantly lemongrass toned, and French Roasts are a bit too charcoal tasting, so just at the verge of 2\u003cspan\u003end\u003c\/span\u003e cracks is your best bet – and what you really hope for here is a solid drip coffee that is one step above a Colombia, sure to please a crowd, but nothing unique. Occasionally you stumble on a \u003cspan\u003emicrolot\u003c\/span\u003e of natural-processed Honduras, but the results vary widely. Citrus and stone fruit are likely hidden in the natural-processed lots, but so can be odd flavors of tomato, lavender, watermelon, or cardamom.\u003c\/p\u003e\n\u003cp\u003eOne interesting note is that Honduran green coffee does not store well. It is as good from April through June when it arrives in the USA.  Buy enough to last you through the summer, and phase it out.  After October, the brokers start slashing prices and trying to move it to anyone who needs a cheap filler coffee. The body and acidity become flat. But yet there is still a lemon note on the lighter roasts that make it difficult to use as a flavored coffee.\u003c\/p\u003e\n\u003cp\u003eThe market offers a plethora of Fair Trade Organic co-ops to choose from, without one in particular necessarily standing apart consistently from the rest.  The microlots tend to be of much higher quality,although come at a much higher price.  \u003c\/p\u003e","products":[{"product_id":"honduras-capucas","title":"Honduras Capucas","description":"\u003cp\u003eFrom the \u003ca href=\"http:\/\/www.mycapucascoffee.com\/capucas-coffee\/\"\u003eCapucas\u003c\/a\u003e co-op, a coffee grown as high as 1800 meters altitude, and certified organic, certified fair trade, certified rain forest alliance — and a reputation for quality since 1999!\u003c\/p\u003e \u003cp\u003e2500 members are in the co-op, and 90% of the assembly board are women. The co-op has spurred the local economy, started social activities, built houses, and puts an emphasis on environmentally friendly practices. Proceeds have also been used to continually upgrade their processing equipment, such that their coffee progressively tastes better and requires less labor.\u003c\/p\u003e \u003cp\u003eThis is an above-average Honduras. We have some expensive Honduras microlots coming later this year if price isn't an issue, but for the price point on this larger lot, you won't be disappointed. The milk chocolate, creamy, buttery, smoothness that Honduras is known for is all here. In very light roasts you’ll find a sweet lemon walnut, and right before the 2nd cracks is my personal favorite — just a normal, creamy-smooth traditional clean cup of coffee with hints of mango. You can take it into the 2nd cracks where it’s bold and rich but not charcoal (in thanks to the high altitude it’s grown at) Take it darker yet and it makes reasonably good French Roast, though I would suggest a Peru works better if you have one on hand. \u003c\/p\u003e \u003cp\u003eHonduras coffee is a great value. For people who are tired of experimenting with exotic, complex coffees, this one is for you. This is the 2015 crop, arrived in the US port in late April. Honduras does not keep as well as most coffees, and you don't want to hold on to this for more than 6 months. These greens will be great until at least November, but don't push it.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630885208152,"sku":null,"price":3.65,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_f8f95bb4-e7b5-4900-bba5-8ef6ade82bab.jpg?v=1738611911"},{"product_id":"honduras-clave-de-sol-honey","title":"Honduras Finca Las Flores Honey","description":"\u003cp\u003eA microlot is generally defined as the highest quality beans of a harvest sorted out and sold separately. These beans then receive special honey-processing to bring out their full potential. So this small microlot won an award of recognition from the COMSA co-op, and they decided to allow the beans to be sold separately and traced back to the  \"Finca Las Flores\" farm. It is rare to get a honey processed coffee out of Honduras, which usually exports washed process beans. He produced 10 bags of this coffee. It is certified fair trade and organic and packed in a GrainPro bag at origin to preserve absolute freshness.\u003c\/p\u003e\n\u003cp\u003eIt has more body than an African coffee, but otherwise, a lot of similarities exist. It is nicely sweet and smooth -- a \"soft\" coffee that you can mindlessly sip at all day. The undertone has a bit of peanut butter notes and a slight citrus twang --  but it's not intense, it's a subtle undertone. The overall coffee is mellow.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAs espresso, it is creamy and fruity and ever so slightly tart, like a dash of cranberry and nuts. A lot of crema. You can drink a ton of these. You can blend it with something really intense like a Kenya or natural Ethiopia to make a fruity shot that isn't so sour and bright. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBy definition, a honey coffee has had the sugars of the coffee fruit imbued into the pit during the processing, so it is a delicate bean that is susceptible to scorching. Home roasting units won't have a problem, but if you have a large drum roaster, don't preheat it above 350 degrees. Charging your drum too hot before dropping the beans into it will scorch them and ruin your batch. Once the roast is underway, nudge the heat up gently, evenly, get it through the 1st cracks, maybe wait 30-40 more seconds, let it out. If in doubt, err on the side of being too light. For coffee, we have an end temperature of our bean surface of 405 degrees farenheit which is a few degrees darker than we would roast a natural Ethiopian, but not anywhere close to 2nd cracks. As you get darker, its still nice, but it loses its undertones. As you get into the 2nd cracks the sugars burn and it loses its appeal altogether. Try to keep the roast at 15 minutes or less. We also turn the exhaust fan down towards the end which lets the smoke mingle with the beans and speeds up the roast without adding more flame.\u003c\/p\u003e\n\u003cp\u003eUS Arrival Sep 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630887534680,"sku":null,"price":6.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20230713_171319991.jpg?v=1738611871"},{"product_id":"honduras-la-gloria-microlot","title":"Honduras El Jardin Pacamara Washed","description":"\u003cp\u003eThe milk chocolatey, creamy, buttery, smoothness that Honduras is known for is all here, but this is a microlot from El Jardin and consists just of the very large pacamara varietal coffee beans.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0); font-weight: 400; font-style: normal; font-kerning: none;\" class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eEl Jardin is part of collective of 40 farms that help each other out in La Paz. The tight knit community of family and friends also grow avacados and oranges. This pacamara bean\u003c\/span\u003e is one of the largest known coffee bean varietals and has a great reputation for flavor. In very light roasts you’ll find a sweet lemon walnut, but my personal favorite is heading towards 413-415 degrees at the verge of 2nd cracks — this is where you find a sweeter than normal Honduras with that creamy-smooth traditional clean taste, a savory rosemary note, juicy red apple, and an end note of cocoa. The pacamara washed coffee out of El Jardin continues to be one of my favorite washed process Honduras year after year.\u003c\/p\u003e\n\u003cp\u003eGreen Honduras beans have a reputation to not keep in long term storage as well as most coffees. Potentially this lot will hold up longer because it was processed with such care and attention, packed in a grainpro bag, and were high quality beans to start with, but the typical rule of thumb is to roast Honduras coffee within 6 months, so these greens will be great until at least December.\u003c\/p\u003e\n\u003cp\u003eUS arrival June 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630890254424,"sku":null,"price":8.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/IMG20250901133759.jpg?v=1756748339"},{"product_id":"honduras-cual-bicicleta-natural","title":"Honduras Natural Cual Bicicleta","description":"\u003cp\u003eThe COMSA FTO co-op has a few thousand farmers, and they all pool their coffee together and get paid well for their contributions to the harvest. but the quality each year was declining as more and more farmers joined the co-op, so COMSA started a cupping competition to improve quality. The farmers with the winning coffee get to sell their coffee as a microlot at auction. This one is a microlot from the Cual Bicicleta estate which is part of the COMSA Fair Trade Organic co-op. We also bought the estate's washed processed lot because it is always interesting to have the same bean processed two different ways and marvel at the difference processing makes. The farmer's name is Oscar Omar Alonzo and we try to purchase his coffee every year. This is the 5th year we've had it but really had to fight for it this year!\u003c\/p\u003e\n\u003cp\u003eThis is a natural processed coffee, and was rated 89 points and tastes amazing. The first cracks start late and last much longer than you would expect so it's easy to accidentally burn it. We actually are breaking the rules and pulling the coffee out of the roaster before the cracks end, and it's not creating a raw or sour taste. If you wait until they finish, the coffee will look a little bit darker then you expect, but still tastes nice. In the lightest roasts you notice the watermelon, black cherry, and a chocolate finish. In slightly darker roasts, s\u003cspan\u003eavory tastes of sweet grain, ripe tomato, and dark chocolate turn into sweet tastes of cherry. Because it has both the savory and sweet components, this coffee is particularly interesting to drink and altogether pleasant. It has a medium body and fruity aroma. One of our favorite coffees every summer. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival August 2021\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630891794520,"sku":null,"price":5.45,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20211002_194308831.jpg?v=1738611811"},{"product_id":"honduras-finca-el-injerto","title":"Honduras Finca El Injerto","description":"\u003cp\u003eThe COMSA FTO co-op has a few thousand farmers, and they all pool their coffee together and get paid well for their contributions to the harvest. but the quality each year was declining as more and more farmers joined the co-op, so COMSA started a cupping competition to improve quality. The farmers with the winning coffee get to sell their coffee as a microlot at a premium price and not pool it in with the rest of the co-op coffee. So for the past four years, we've been buying some of the winning coffees instead of buying from the general pool. They are quite a bit more expensive, but they are traceable back to the exact farmer, and the program is rewarding high quality, and they are great coffees.\u003cbr\u003eThis is the first time we have bought the coffee from Finca El Injerto (farmer Justina Calix), and I believe this is her first year to win. It is a microlot of 15 bags.\u003c\/p\u003e \u003cp\u003eThis is a washed process coffee, so think of it like a Colombia or a Nicaragua -- a fairly straightforward\u003cbr\u003ecoffee that does well at a medium roast right around 2nd cracks -- but with undertones and sweetness that make stand out. It's a bit underdevloped in taste until you get almost to the 2nd cracks. A few degrees before the 2nd cracks would begin is our sweet spot, but you can take it just into the 2nd cracks and still have great coffee -- you just start to lose a little bit of the complexity. You can take it dark as well, and think of it as a dark Colombian. But the price and quality of this bean lends itself to roasting it just before 2nd cracks where you'll find a lime and orange citrus undertone, a honey sweetness, full body, light acidity, lingering aftertaste, and overall traditional Central American coffee taste. Some of the best Honduras Washed coffee that you will find anywhere. The competition judges rated it an 88. \u003c\/p\u003e \u003cp\u003eUSA Arrival June 2016\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630891958360,"sku":null,"price":5.53,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_96df0dd6-270b-41e9-a1f0-b441e9d15896.jpg?v=1738611806"},{"product_id":"honduras-oscar-omar-natural","title":"Honduras La Paz Honey","description":"\u003cp\u003eFrom the Pacayal co-op in the La Paz region. There are 127 members but just three of them collaborated on this particular microlot. The coffee was sundried instead of washed, so it is a honey process coffee and needs to be given a light roast. It was grown at an altitude just under 5,000 feet and consists entirely of Typica varietal of coffee. I roast it light like a natural Ethiopia or natural Costa Rica. At this roast level it has a pleasant acidity, and a lot of sweetness coupled with savory flavors. So think candied tomato. Think nutty cola. Flashes of banana and chocolate. I know it sounds weird, but it's amazing. I typically avoid savory  coffees, but this one is different. This one is very impressive. Great complexity.\u003c\/p\u003e\n\u003cp\u003eThis is particularly interesting in the mouth because it has both sweet and savory, and there's a lot going on. Doesn't seem to be ideal for espresso. This is a fantastic find -- a top shelf high quality lot of coffee at an everyday price.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630892286040,"sku":null,"price":6.2,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20220909_190521608.jpg?v=1738611797"},{"product_id":"honduras-comsa-natural","title":"Honduras COMSA Natural","description":"\u003cp\u003eThe FTO COMSA Marcala co-op produced a full 300 bag lot of natural sundried coffee this year. This coffee stands out from other Honduras coffee because instead of being mechanically washed, it is a dry process (natural) microlot that was sundried on a patio and hand-processed -- this is unusual for Honduran coffee. It is certified fair trade and organic and packed in a GrainPro bag at origin to preserve absolute freshness.\u003c\/p\u003e\n\u003cp\u003eIt tastes and acts NOTHING like a washed Honduras. It reminds me of a natural processed Indonesian coffee (if you've had the Sumatra Wahana or Bali Kintamani coffee, this is along those lines).\u003c\/p\u003e\n\u003cp\u003eBecause it is a natural process coffee, it needs to be given a light roast. It was grown at an altitude just under 5,000 feet. I roast it slightly darker than an Ethiopian Natural coffee. At this roast level it has a pleasant acidity and a lot of sweetness coupled with savory notes.  It reminds me of a dry white wine with some sweetness and floral undertones but plenty of interesting slightly sour complexity that could make this a great blender or a stand alone offering if you're feeling adventurous.\u003c\/p\u003e\n\u003cp\u003eThis coffee can be confusing to roast, because the first cracks start later and end later than you would expect them to. WE END THE ROAST WHILE IT IS STILL IN THE FIRST CRACKS! You would never do this with any other coffee, but that's how this one rolls. Go by temperature and not cracks if possible.\u003c\/p\u003e\n\u003cp\u003eThis is our eighth year carrying this coffee, and this year it's a bit less juicy and has more depth and complexity than in years past.  \u003c\/p\u003e\n\u003cp\u003eUS arrival: April 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630894284888,"sku":null,"price":6.35,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/870.jpg?v=1738611764"},{"product_id":"honduras-cual-bicicleta","title":"Honduras Washed Cual Bicicleta","description":"\u003cp\u003eThis is a microlot from the Cual Bicicleta estate which is part of the COMSA Fair Trade Organic co-op. The farmer's name is Oscar Omar Alonzo and we try to purchase his coffee every year. This is the 7th year we've bought it, and we also bought his son's coffee this year, Pedro Turcio.\u003c\/p\u003e\n\u003cp\u003eIn very light roasts you’ll find a lemon, peach, strawberry, tart light roast; but my personal favorite is heading towards the verge of 2nd cracks — this is where you find the creamy, buttery, smoothness that Honduras is known for, but with juicy apple and sweet tangy character that makes it interesting to drink. You can take it into the 2nd cracks, but it loses its character and just becomes a central american dark roast coffee.\u003c\/p\u003e\n\u003cp\u003eUS Arrival July 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630898741336,"sku":null,"price":5.96,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20230713_171357871.jpg?v=1738611719"},{"product_id":"honduras-marta-vasquez-microlot","title":"Honduras Parainema","description":"\u003cp\u003eProducer Hildaly Leiva of the San Vincente farm grew just a couple bags of this varietal called Parainema! It is a really long slender coffee bean, and it seems to only grow well in Honduras. It's my favorite varietal of Honduran coffee and it's still pretty hard to find, but it is starting to gain traction among farmers there. The taste profile is quite distinct, characterized by strong floral flavor and really creamy mouthfeel.\u003c\/p\u003e\n\u003cp\u003eOne of the best, most special Honduras coffees I've ever tasted -- it has so much going on, and is particularly complex and interesting to taste, and the long slender beans are cool to see.\u003c\/p\u003e\n\u003cp\u003eI roast this like a medium roast Colombia. Just right on the verge of a couple snaps of early 2nd cracks and I let it out of the roaster. I'm getting an intensely floral, creamy-smooth mug of coffee with hints of citrus, apple, floral, pear. It almost tastes underroasted even though it isn't. The floral, rose, meadowy tastes could potentially be confused with the grassy notes of an underdeveloped coffee; but this one tastes that way naturally. It's quite pleasant and special, lest you think I'm trying to talk you out of it, I'm not -- just don't accidentally over roast it because you thought the floral notes were a roasting mistake. You can take it into the 2nd cracks where it’s bold and rich but not charcoal (in thanks to the high altitude it’s grown at) but it's not special there. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival November 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630900576344,"sku":null,"price":7.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/IMG20240116130908.jpg?v=1738611690"},{"product_id":"honduras-honey-finca-el-plan","title":"Honduras COMSA Honey","description":"\u003cp\u003eThe COMSA Co-op which we support every year always comes up with some our of favorite Honduran coffees. It is rare to get a honey processed coffee out of Honduras, which usually exports washed process beans. It is certified fair trade and organic and packed in a GrainPro bag at origin to preserve absolute freshness.\u003c\/p\u003e\n\u003cp\u003eIt is nicely sweet and smooth -- a \"soft\" coffee that you can mindlessly sip at all day. The undertones are that of kiwi and honey and tropical fruit, a soft smooth mouthfeel, and plenty of sweetness. Clean aftertaste and just a really nice taste left in your mouth.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBy definition, a honey coffee has had the sugars of the coffee fruit imbued into the pit during the processing, so it is a delicate bean that is susceptible to scorching. Home roasting units won't have a problem, but if you have a large drum roaster, don't preheat it above 350 degrees. Charging your drum too hot before dropping the beans into it will scorch them and ruin your batch. Once the roast is underway, nudge the heat up gently, evenly, get it through the 1st cracks, maybe wait 30-40 more seconds, let it out. If in doubt, err on the side of being too light. We do a \"City Roast\" on this one. A few degrees darker than a natural Ethiopian, but not anywhere close to 2nd cracks. As you get darker, its still nice, but it loses its undertones. As you get into the 2nd cracks the sugars burn and it loses its appeal altogether. Try to keep the roast at 15 minutes or less. We also turn the exhaust fan down towards the end which lets the smoke mingle with the beans and speeds up the roast without adding more flame.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: June 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630900707416,"sku":null,"price":4.85,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/856.jpg?v=1738611688"},{"product_id":"honduras-honey-mujer","title":"Honduras Honey Manos de Mujer","description":"\u003cp\u003e“Manos de Mujer” is a group of female coffee producers working to improve the living standards of female coffee producers. So this honey processed bean is certified organic and fair trade through the COMSA co-op, but it's not a microlot. It is a larger harvest of about 100 bags.\u003c\/p\u003e\n\u003cp\u003eIt has more body than an African coffee, but otherwise, a lot of similarities exist. It is nicely sweet and smooth -- a \"soft\" coffee that you can mindlessly sip at all day. The undertones are that of fruits -- it's really juicy, puckers the sides of your mouth with tastes of plum and cascara.\u003c\/p\u003e\n\u003cp\u003eIt's fantastic when you roast it light and brew it as coffee, but if you roast it almost to the second cracks, try it as espresso. You will get creamy chocolatey notes with some fruity acidity. Honey coffees create a lot of crema, which makes it fun to pull them as straight espresso.\u003c\/p\u003e\n\u003cp\u003eBy definition, a honey coffee has had the sugars of the coffee fruit imbued into the pit during the processing, so it is a delicate bean that is susceptible to scorching. Home roasting units won't have a problem, but if you have a large drum roaster, don't preheat it above 350 degrees. Charging your drum too hot before dropping the beans into it will scorch them and ruin your batch. Once the roast is underway, nudge the heat up gently, evenly, get it through the 1st cracks, maybe wait 30-40 more seconds, let it out. If in doubt, err on the side of being too light. For coffee, we do a \"City Roast\" on this one. A few degrees darker than a natural Ethiopian, but not anywhere close to 2nd cracks. As you get darker, its still nice, but it loses its undertones. As you get into the 2nd cracks the sugars burn and it loses its appeal altogether. Try to keep the roast at 15 minutes or less. We also turn the exhaust fan down towards the end which lets the smoke mingle with the beans and speeds up the roast without adding more flame.\u003c\/p\u003e\n\u003cp\u003eUS Arrival July 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":20714152689752,"sku":null,"price":7.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_0288.JPG?v=1738611623"},{"product_id":"honduras-marcala","title":"Honduras La Paz Washed","description":"\u003cp\u003eThis organic women's co-op has about 100 contributing farmers in it, and they all pool their coffee together and get paid well for their contributions to the harvest. The coffee comes in the southern part of Honduras in La Paz.\u003c\/p\u003e\n\u003cp\u003eThis is an above-average washed process Honduras. It's not microlot quality, but it is nicer than standard Honduras. It's right in the middle. The milk chocolate, creamy, buttery, smoothness that Honduras is known for is all here. In very light roasts you’ll find a sweet lemon walnut, and right before the 2nd cracks is my personal favorite — just a normal, creamy-smooth traditional clean cup of coffee with slight hint of floral pear. You can take it into the 2nd cracks where it’s bold and rich but not charcoal (in thanks to the high altitude it’s grown at) Take it darker yet and it makes reasonably good French Roast, though I would suggest a Peru works better if you have one on hand.\u003c\/p\u003e\n\u003cp\u003eHonduras coffee is a great value. For people who are tired of experimenting with exotic, complex coffees, this one is for you. Honduras does not keep as well as most coffees, and you don't want to hold on to this for more than 6 months. These greens will be fresh until at least December, but don't push it.\u003c\/p\u003e\n\u003cp\u003eUS Arrival July 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":29155184181336,"sku":null,"price":6.35,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20190617_185428.jpg?v=1738611620"},{"product_id":"honduras-agustin-bonilla-natural","title":"Honduras Natural","description":"\u003cp\u003eThis organic women's co-op has about 100 contributing farmers in it, and they all pool their coffee together and get paid well for their contributions to the harvest. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a natural processed coffee, and so it doesn't taste anything like a regular Honduras coffee. The first cracks start late and last much longer than you would expect. So we actually are breaking the rules and pulling the coffee out of the roaster before the cracks end, and it's not creating a raw or sour taste. The undertones lean towards strawberry and watermelon with some apple and brown sugar.  As espresso, it is creamy and fruity.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt has a somewhat hollow mouthfeel, which lends it well to blending or espresso. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival July 2024\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":30077119529048,"sku":null,"price":6.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20240804_184210974.jpg?v=1740675585"},{"product_id":"honduras-juan-antonio","title":"Honduras Glenda Hernandez","description":"\u003cp\u003eThis is a microlot of washed-process coffee from a Honduras farmer which is part of the COMSA Fair Trade Organic co-op. We bought her crop because it won an award as being one of the best washed coffees that the co-op grew this year. My favorite way to roast it is almost to the 2nd cracks — this is where you find the milk chocolatey, creamy, buttery, smoothness that Honduras is known for, but with hints of red apple, and a tangy character that makes it interesting to drink. You can take to the 2nd cracks, but it loses its character and just becomes a Central American flat coffee. And anything darker than that turns into ashy tastes pretty quickly.\u003c\/p\u003e\n\u003cp\u003eUnroasted Honduran beans often do not store as well as most coffees. Potentially this lot will hold up longer because it was processed with such care and attention, packed in a grainpro bag, and were high quality beans to start with, but the typical rule of thumb is to roast Honduras coffee within 6 months.\u003c\/p\u003e\n\u003cp\u003eUS Arrival September 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":30077141549144,"sku":null,"price":6.8,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20240914_183813528.jpg?v=1740675576"},{"product_id":"honduras-santa-elena-catracha","title":"Honduras Santa Elena Catracha","description":"\u003cp\u003eThis is a microlot from the Santa Elena Catracha co-op which is a non-profit group that joins the local farmers together and\u003cspan data-mce-fragment=\"1\"\u003e invests back into the community to improve the prosperity of those farmers\u003c\/span\u003e. This particular lot was grown by one farmer, Reiniery Sanchez. They liked his coffee so much that they kept his coffee separate from the rest, put his name on the bag, and really celebrated it. The official tasting notes are Candied Mango, Apricot Jam, Banana Pudding, Black Walnut, Vanilla Ice Cream.\u003c\/p\u003e\n\u003cp\u003eNow I must be doing something wrong, because I'm not tasting any of that. I'm roasting it like a Colombia (medium roast, just at verge of 2nd cracks), and I'm getting honey sweetness, slight nuttiness, slight milk chocolate, creamy mouthfeel. It's altogether pleasant, and the sweetness is definitely above average, but to me, the coffee is not terribly complex. \u003c\/p\u003e\n\u003cp\u003eBut for what it's worth, this was a tough year to find anything nice out of Honduras, and this is a nice coffee from Honduras, and maybe you will even roast it better than me and find all of those hidden flavors in it. \u003c\/p\u003e\n\u003cp\u003eUS Arrival August 2021\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":33450106847320,"sku":null,"price":5.47,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20201020_223735.jpg?v=1738611483"},{"product_id":"honduras-jose-cruz-rodriguez","title":"Honduras Jose Cruz Rodriguez","description":"\u003cp\u003eThis is a microlot of washed-process coffee from a Honduras farmer which is part of the COMSA Fair Trade Organic co-op. We bought his crop because it won an award as being one of the best washed coffees that the co-op grew this year. My favorite way to roast it is almost to the 2nd cracks — this is where you find the milk chocolatey, slight grape, slight apple, buttery smoothness that Honduras is known for, but with hints of lemon, and a drying sensation in your mouth like eating an almond. You can take to the 2nd cracks, but it loses its character and just becomes a Central American flat coffee. And anything darker than that turns into ashy tastes pretty quickly.\u003c\/p\u003e\n\u003cp\u003eUnroasted Honduran beans often do not store as well as most coffees. Potentially this lot will hold up longer because it was processed with such care and attention, packed in a grainpro bag, and were high quality beans to start with, but the typical rule of thumb is to roast Honduras coffee within 6 months.\u003c\/p\u003e\n\u003cp\u003eUS Arrival July 2022\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":40011198169176,"sku":null,"price":5.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20220730_222018246.jpg?v=1738611380"},{"product_id":"honduras-honey-cual-bicicleta","title":"Honduras Honey Cual Bicicleta","description":"\u003cp\u003eThe COMSA FTO co-op has a few thousand farmers, and they all pool their coffee together and get paid well for their contributions to the harvest. but the quality each year was declining as more and more farmers joined the co-op, so COMSA started a cupping competition to improve quality. The farmers with the winning coffee get to sell their coffee as a microlot at auction. This one is a microlot from the Cual Bicicleta estate  The farmer's name is Oscar Omar Alonzo and we try to purchase his coffee every year. This is the 6th year we've supported him!\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt has more body than an African coffee, but otherwise, a lot of similarities exist. It is nicely sweet and smooth -- a \"soft\" coffee that you can mindlessly sip at all day. The undertones are that of fruits -- it's really juicy, puckers the sides of your mouth with tastes of plum and cascara.\u003c\/p\u003e\n\u003cp\u003eIt's fantastic when you roast it light and brew it as coffee, but if you roast it almost to the second cracks, try it as espresso. You will get creamy chocolatey notes with some fruity acidity. Honey coffees create a lot of crema, which makes it fun to pull them as straight espresso.\u003c\/p\u003e\n\u003cp\u003eBy definition, a honey coffee has had the sugars of the coffee fruit imbued into the pit during the processing, so it is a delicate bean that is susceptible to scorching. Home roasting units won't have a problem, but if you have a large drum roaster, don't preheat it above 350 degrees. Charging your drum too hot before dropping the beans into it will scorch them and ruin your batch. Once the roast is underway, nudge the heat up gently, evenly, get it through the 1st cracks, maybe wait 30-40 more seconds, let it out. If in doubt, err on the side of being too light. For coffee, we do a \"City Roast\" on this one. A few degrees darker than a natural Ethiopian, but not anywhere close to 2nd cracks. As you get darker, its still nice, but it loses its undertones. As you get into the 2nd cracks the sugars burn and it loses its appeal altogether. Try to keep the roast at 15 minutes or less. We also turn the exhaust fan down towards the end which lets the smoke mingle with the beans and speeds up the roast without adding more flame.\u003c\/p\u003e\n\u003cp\u003eUS Arrival August 2022\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":40072202977368,"sku":null,"price":6.33,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20220909_190320426.jpg?v=1738611375"},{"product_id":"honduras-el-plan-parainema-natural","title":"Honduras El Plan Parainema Natural","description":"\u003cp\u003eProducer Edwin Sabillon\u003cspan\u003e \u003c\/span\u003eof the El Plan farm grew just a couple bags of this varietal called Parainema! It is a really long slender coffee bean, and it seems to only grow well in Honduras. It's not well known, but it's fairly disease resistant and reasonably easy to grow, and it is starting to gain traction among farmers there. The taste profile is quite distinct, characterized by strong floral and citrus flavor.\u003c\/p\u003e\n\u003cp\u003eWe like it quite a bit -- it has all the markings of a special coffee, and is particularly complex considering that it is a Honduran export, and the long slender beans are incredible to see.\u003c\/p\u003e\n\u003cp\u003eI roast this like a natural Central American. A little darker than a natural Ethiopia but only by a couple degrees. Maybe 30 seconds out of the 1st cracks. I'm getting an intensely grapefruit and floral flavor with bright acidity and creamy finish. It's also a great espresso but very sour and bright, but intensely grapefruit -- like drinking grapefruit juice!  Maybe you could roast it a little bit darker and tone it down for espresso but I didn't try that. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival June 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":45252980244767,"sku":null,"price":6.65,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/IMG20230619112455.jpg?v=1738611335"},{"product_id":"decaf-honduras-comsa-natural-water-process","title":"Decaf Honduras COMSA Natural (Water Process)","description":"\u003cp\u003eThis is the decaffeinated version of the Honduras Comsa Natural that we have for sale as well.\u003c\/p\u003e\n\u003cp\u003eYou can roast this one as a light roast, which is unusual for a decaf, and certainly it has lost some of its complexity compared to the caffeinated counterpart, but it has sweetness and a ghost of the watermelon, strawberry, and chocolate. I don't roast it too far out of the first cracks, and it's nice to have a decaf option that isn't so roasty. Being Mountain Water Process, 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":45345882767647,"sku":null,"price":6.0,"currency_code":"USD","in_stock":false}]},{"product_id":"honduras-washed-pedro-turcios","title":"Honduras Washed Finca Maria Bonita","description":"\u003cp\u003ePedro Turcios comes from a family of coffee producers. His estate is named after his mother María Tránsito.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn very light roasts you’ll find lemon, green apple, and cherry; but my personal favorite is heading towards the verge of 2nd cracks — this is where you find the chocolate, toffee, and sweeter cherry notes. You can take it into the 2nd cracks, but it loses its character and just becomes a central american dark roast coffee.\u003c\/p\u003e\n\u003cp\u003eUS Arrival July 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":45512269431071,"sku":null,"price":5.4,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/IMG20230819145501.jpg?v=1738611321"},{"product_id":"honduras-corquin-cafescor","title":"Honduras CAFESCOR washed","description":"\u003cp\u003eThis is a fresh arrival from the CAFESCOR co-op which stands for Cafes Especiales Corquin, a certified-organic Fairtrade association of 131 producers that was founded in 2014 in Lempira, Honduras. The farmers own their own land in the mountains, with its fertile soil, shade trees, and organic fertilization. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe like this coffee as a medium roast, similar to a Colombia roast. It has good thick body to it, and a lot of dried fruit notes and a little breadiness. Fig Newton was the first thought, but really anything in the family -- date, raisin, cookie, slight nuttiness, slight molasses sweetness.\u003c\/p\u003e\n\u003cp\u003eIt's altogether pleasant, and different from the other Honduras washed coffees that we've had this year. This is our first time buying a coffee from the CAFESCOR group, and I look forward to exploring more of their offerings in the future.\u003c\/p\u003e\n\u003cp\u003eUS Arrival August 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":46885616746783,"sku":null,"price":3.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20230922_201422288.jpg?v=1738611305"},{"product_id":"honduras-parainema-honey","title":"Honduras Parainema Honey","description":"\u003cp\u003eProducer Hildaly Leiva of the San Vincente farm grew just a couple bags of this varietal called Parainema that was then honey processed! It is a really long slender coffee bean, and it seems to only grow well in Honduras. It's my favorite varietal of Honduran coffee and it's still pretty hard to find, but it is starting to gain traction among farmers there. The taste profile is quite distinct, characterized by strong floral flavor and really creamy mouthfeel.\u003c\/p\u003e\n\u003cp\u003eOne of the best, most special Honduras coffees I've ever tasted -- compared to the washed version of this same coffee, this one is sweeter and mellower. It doesn't have the tartness and intensity of the washed coffee, but is softer, smoother, still unique and very enjoyable. The long slender beans are cool to see.\u003c\/p\u003e\n\u003cp\u003eI roast this very light, like any other honey-processed coffee. You want to give it lots of airflow and be careful not to scorch it. Let it out 30 seconds after first cracks have finished. Very special microlot coffee out of Honduras. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival November 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":49687096983839,"sku":null,"price":7.8,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/IMG20240116130908.jpg?v=1738611690"},{"product_id":"honduras-comsa","title":"Honduras COMSA","description":"\u003cp\u003eThis is the combined lot of washed-process coffee from the Fair Trade Organic Honduras co-op known as COMSA. My favorite way to roast it is almost to the 2nd cracks — this is where you find the milk chocolatey, slight grape, slight apple, buttery smoothness that Honduras is known for, but with hints of lemon, and a drying sensation in your mouth like eating an almond. You can take to the 2nd cracks, but it loses its character and just becomes a Central American flat coffee. And anything darker than that turns into ashy tastes pretty quickly.\u003c\/p\u003e\n\u003cp\u003eUnroasted Honduran beans often do not store as well as most coffees. We basically just get enough to stock it over the summer. The typical rule of thumb is to roast Honduras coffee within 6 months. We will probably have some Honduras microlots over the next couple of months, but for an early arrival, this one is pretty solid.\u003c\/p\u003e\n\u003cp\u003eUS Arrival May 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":50955310989599,"sku":null,"price":6.98,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20220730_222018246.jpg?v=1738611380"},{"product_id":"honduras-el-jardin-parainema-natural","title":"Honduras El Jardin Parainema Natural","description":"\u003cp\u003e\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;\"\u003eEl Jardin is part of collective of 40 farms that help each other out in La Paz. The tight knit community of family and friends also grow avacados and oranges. This parainema bean\u003c\/span\u003e has a really long slender coffee shape, and it seems to only grow well in Honduras. It's not well known, but it's fairly disease resistant and reasonably easy to grow, and it is starting to gain traction among farmers there. The taste profile is quite distinct, characterized by strong floral and citrus flavor.\u003c\/p\u003e\n\u003cp\u003eWe like it quite a bit -- it has all the markings of a special coffee, and is particularly complex considering that it is a Honduran export, and the long slender beans are incredible to see.\u003c\/p\u003e\n\u003cp\u003eI roast this like a natural Central American. A little darker than a natural Ethiopia but only by a couple degrees. Maybe 30 seconds out of the 1st cracks. I'm getting an intensely citrus and floral flavor with bright acidity and creamy finish. It's also a great espresso but very sour and creamy. \u003c\/p\u003e\n\u003cp\u003eUS Arrival June 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":51012445536543,"sku":null,"price":8.15,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/IMG20230619112455.jpg?v=1738611335"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/collections\/honduras.jpg?v=1647829812","url":"https:\/\/happymugcoffee.mom\/collections\/honduras.oembed","provider":"Happy Mug","version":"1.0","type":"link"}