{"title":"Indonesia","description":"","products":[{"product_id":"sumatra-mandheling","title":"Sumatra Mandheling","description":"\u003cp\u003eThis crop of Sumatra Mandheling has all the characteristics you would expect -- low acid, flashes of bitter with sweet, bourbon-like complexity, herbal notes, spice, smooth, rich, not musty, great lingering aftertaste. This is grade 1 Sumatra but don't expect that to mean that the beans will look pretty.  Sumatra Mandheling is not sorted by size, and you will find the broken beans and defects that are typical for this coffee.  But don't judge a bean by it's unroasted appearance!  Sumatra Mandehling is our 3rd best selling coffee every year, and we try to always keep it in stock. It comes as \"Double Picked\" or as \"Triple Picked\" and it basically means did they sort it for defects twice or three times, and I like the double picked (DP) because it has more aftertaste and earthiness -- not dirt road dusty murkiness, but rich satisfying lingering aftertaste.\u003c\/p\u003e\n\u003cp\u003eThe rich full body in darker roasts make it a crowd favorite, and this lot has a nice balance of flavor and forest notes. Take it dark and you get complexity, body, and smoky characteristics with tobacco and hints of spices and roots.  Keep it more of a medium roast and you get sweeter and more pronounced herbal notes (think sarsaparilla root or licorice root).  Blend the two roasts together if you want, and that works too.  Sumatra coffee is inherently one of the easiest to roast; it is very forgiving and has so much body that you get a decent cup no matter what you do to it, although going too light (pre-2nd cracks) will get you some odd roasted green pepper tastes.\u003c\/p\u003e\n\u003cp\u003eI like it roasted about 40 seconds into second cracks (20 seconds into rolling 2nds) where you get a rich dark dessert coffee, but you can go darker still, and you can certainly go lighter. It’s really hard to produce a “bad roast” of Sumatra. Put it in your espresso to give it body. Drink it all day and don’t worry about heartburn — it’s very low acid.  The beans will not all be an even color, but this is due to the wet-hulled processing that most Indonesian coffees go through.  You'll see some lighter shades and darker shades, but that is perfectly normal with wet-hulled beans.\u003c\/p\u003e\n\u003cp\u003eUSA arrival: June 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630885929048,"sku":null,"price":7.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20230109_235216223.jpg?v=1738611898"},{"product_id":"east-timor-fto","title":"East Timor Peaberry","description":"\u003cp\u003eEast Timor grows and processes coffee much like its neighbors in Sumatra and Sulawesi. The Coffee Cooperative of Timor (CCT) has organized farmers in the growing regions of Aifu and Ermera to produce this coffee. The hybrid of coffee grown in Timor has a robusta strain in it, and while it doesn't hurt the taste of their coffee, it does give it quite a bit of extra caffeine. Actually, the quality of Timor beans has been improving year after year, and it's to the point where there are some interesting complexity and flavors to be found. But Timor is still relatively inexpensive compared to other Indonesians, and it's a solid Indonesian coffee origin -- several people have told me it is their very favorite, so I try to keep some around.\u003c\/p\u003e\n\u003cp\u003eYou want to take it at least to a Full City+ roast (slow beginning of 2nd cracks) and you get a fairly low-key coffee with no offensive attributes. There is a slight metallic taste to it (in a good way) and little to no earthiness. In a dark roast (25+ seconds of the 2nd cracks), it will remind you somewhat of a clean Sumatra Mandheling -- low acid, syrupy body. It's not bitter and it's bursting with flavor. Here it has more of a tobacco and a chocolate note to it because you are starting to taste the \"roast\", and it's quite drinkable. Finally, you can take it all the way to 60 seconds of 2nd cracks to get an oily Italian roast with full body and flavor and not overly burnt\/ashy flavor.\u003c\/p\u003e\n\u003cp\u003eAdding Timor to your espresso blend gives it creamier mouthfeel without the earthiness that a Sumatra would add.\u003c\/p\u003e\n\u003cp\u003eCCT's coffee is certified organic fair trade.\u003c\/p\u003e\n\u003cp\u003eUSA arrival: March 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630895267928,"sku":null,"price":6.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/728.jpg?v=1738611745"},{"product_id":"sulawesi-toraja-mananga","title":"Sulawesi Toraja Sapan Minanga","description":"\u003cdiv class=\"tab-pane active\" id=\"tabs-1\"\u003e\n\u003cp\u003eSulawesi is one of my favorites, and one of the nicest looking Indonesians. The beans in this lots are bright blue, well sorted, nicely large sized. There's quite a bit of spiciness in the taste, and it mostly reminds me of a Sumatra with less earthiness and more complexity.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a semi-washed process (wet-hulled) coffee just like most Indonesians. Sapan Minanga has long been recognized for growing some of the best coffees on the island. The beans are very dense and can handle anything you do to them. I roast them right to the start of the second cracks to get a medium bodied, slightly earthy and citrusy coffee with a hint of orange rind undertone, chocolate, and subtle spicy black pepper.  That makes for a good cup of coffee, and especially so in a french press. \u003c\/p\u003e\n\u003cp\u003eBut the darker you go, it hides the fruit, but the spiciness hangs in there.  I always enjoy dark Indonesians, and Sulawesi can particularly hold up to high heat.  30 to 40 seconds into the rolling 2nd cracks is a treat because the syrupy sweet body with a hint of spice is a joy -- it is a dark coffee that you can drink black.  \u003cspan\u003eI have a weakness for dark roasted Sulawesi in a hario pourover or a french press.  You can also Italian roast it by taking it \u003c\/span\u003e75 seconds into the rolling 2nd cracks (be careful not to start a fire) you have an even darker smoky powerful coffee but it holds up exceptionally well to the heat without the body becoming too thin.  It's an ideal choice for Italian Roast.  \u003c\/p\u003e\n\u003cp\u003ePull it out 20-30 seconds after the 1st cracks end for a light roast, and it's still good, although the earthiness can be off-putting, and there's hints of Sulawesien pepper.  The body is thick and the aftertaste pleasant; the coffee is smooth and just spicy enough to make it interesting and keep you going back for more.  Sometimes we'll roast it light like this and blend it with the dark roast to have a single origin bean as two roasts blended together.\u003c\/p\u003e\n\u003cp\u003eYou get the idea -- you can't go wrong with this one.\u003c\/p\u003e\n\u003cp\u003eUS Arrival January 2025\u003c\/p\u003e\n\u003c\/div\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":31857227104344,"sku":null,"price":7.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/sulawesi_46ca3834-899a-4e16-afcb-bb88d0f27143.jpg?v=1738611566"}],"url":"https:\/\/happymugcoffee.mom\/collections\/indonesia.oembed","provider":"Happy Mug","version":"1.0","type":"link"}