{"title":"Indonesian","description":"","products":[{"product_id":"sumatra-aceh-gold","title":"Sumatra Aceh Gold","description":"\u003cdiv class=\"entry fix\"\u003eSo you know about La Minita Costa Rica — the world’s most meticulously prepared coffee -- at every step from planting, picking, washing, drying.  And even at that, they are so picky and sort through the beans so many times at every stage of processing,  less than 25% of the crop ends up branded with the La Minita name.\u003c\/div\u003e\n\u003cdiv class=\"entry fix\"\u003e\n\u003cp\u003eSo now, the company owns an estate in Sumatra, and they do the exact same thing there.  The resulting lot is what they used to brand as Aceh Gold Sumatra, or now more commonly known as Mutu Batak, a clean, complex, washed process coffee.  \u003c\/p\u003e\n\u003cp\u003e(Pronounced “Ah–Chay” -- it’s a region in the upper part of Sumatra.  And “La Minita” means “little gold mine” so that’s how they came up with the Aceh Gold name.\u003c\/p\u003e\nIf you look on the web at how other roasters are treating or recommending this coffee, it’s almost always a light-medium roast.   I like it best almost heading into the 2nd cracks.  You get all the great flavor and body of dark syrupy Sumatra, but none of the earthiness or smoke or burnt tastes.  In a french press, I pick out definite notes of grapefruit and cedar beneath the rich body.\u003c\/div\u003e\n\u003cdiv class=\"entry fix\"\u003e\n\u003cp\u003eLighter roasts than that?  Well, really full bodied thick mouthfeel, but I would never guess it to be from Sumatra.  The most fruity juicy Sumatra you've likely ever had, and it's really nice.  Grapefruit, creamy, sweet, no earthiness at all.  Dark roasts?  Definitely nice, but flattens out the acidity and you lose a lot of the flavors.  Mostly just the cedar remains.   Either way, this is a tough coffee to get our hands on because there's not enough of it to meet demand. The price point on this one has garnered it quite a reputation and demand is always high.  \u003c\/p\u003e\n\u003cp\u003eUS Arrival June 2025\u003c\/p\u003e\n\u003c\/div\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19894452093016,"sku":null,"price":7.03,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/638.jpg?v=1738611969"},{"product_id":"east-timor","title":"East Timor","description":"\u003cp\u003eI’ve had a lot of requests to carry a Timor coffee (Tee-more). Even though it’s really just my fourth favorite Indonesian coffee origin, several people have told me it is their very favorite, and so when I have a chance to get a good price on a fresh nice certified lot, I bring some in. While I think it a stretch to call it one’s very favorite coffee, who am I to judge. I would definitely consider it a crowd-pleasing coffee — it’s one you could serve to a large group and everyone would tend to come back for a refill.\u003c\/p\u003e\n\u003cp\u003eWell, this particular co-op (Ermera) is obviously conscientious about their product and have a bean that is nicely sorted -- looks much nicer than a Sumatra. I recommend it roasted anywhere from 15 seconds to 60 seconds into the 2nd cracks because I enjoy dark Indonesians. But actually a Full City roast is really nice. I’m slowing it down at first cracks, drawing it out 3 more minutes without ever letting it into the 2nds, and getting a result that reminds of a nice Papua New Guinea with fuller body. There’s a hint of peachy fruit, and creaminess, sweetness. \u003cspan\u003eIn a Full City+ roast, think of it as a Sumatra -- the thick body, syrupy mouthfeel -- but without the earthiness. We found cocoa and nice sweetness, and subtle apple and malty flavors. \u003c\/span\u003eOn the other hand, turn up the heat at the first cracks, let it sweat a little bit in there all the way through 25 seconds of 2nd cracks, and you’ll get a nice cocoa, clean, full bodied, smooth rich mug. This is how we're roasting it, and no one is complaining.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: February 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630885765208,"sku":null,"price":6.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/1000007363.jpg?v=1771707328"},{"product_id":"bali-blue-moon-1","title":"Bali Blue Moon","description":"\u003cp\u003eAll of the coffee grown in Bali is organic, because pesticides and insecticides and chemical fertilizers are strictly forbidden on the island. Importers can either buy it as Blue Moon (the wet-hulled lots) or as Kintamani (the natural processed lots).  This is the wet-hulled Blue Moon which is going to remind you of a Sumatra, but cleaner and more complex. \u003cspan\u003e(the unroasted beans have that nice blueish hue and are really quite beautiful -- always some of the nicest looking Indonesian coffee we see come through) \u003c\/span\u003e  Some real nice undertones in here with herbs like vanilla bean and cinnamon, a little bit chocolatey, a thick syrupy body, lingering but not earthy finish.  It is a super dense bean that you can roast really dark without it turning to ash.  It is like a really nice Sumatra, and one that has nicer looking green beans and an exotic story.  \u003cspan style=\"line-height: 1.5em;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAs with other wet-hulled Indonesians, this is a coffee bean that you want to take to the darker side of roasting.  At a minimum, you will want to take it to the verge of 2nd cracks.  At this level, the coffee tastes smooth, full bodied, and a little bit earthy.  It's a little boring, however, with no stand-out undertones.  At 15 seconds into the rolling 2nd cracks, it starts to get really nice.  It's like a really chooclatey Sumatra -- slightly earthy, some baking spices like black pepper and licorice root notes left on your tongue - but mostly just thick mouthfeel, rich, chocolatey coffee.  No burnt tastes at this level.  This is a coffee I would happily drink several mugs of.  30 seconds into the 2nd cracks is less complex, but rich, smooth, so full bodied, cedar, smoky, chocolate.  So drinkable.  Less bitter than Sumatra.  Phenomenal aroma as the oils come to the surface.  Take it 60 seconds into the rolling 2nd cracks, and you have an Italian roast -- I was surprised that I could still drink it at this roast level without putting cream in it.  Usually the very dark roasts are not coffees I care to drink black, but this one holds up on sweetness and minimizes the bitterness and makes a great Italian roast option.  There are some smoky ashy tastes at this level, but that's the whole point of Italian roasts.\u003c\/p\u003e\n\u003cp\u003eThis is always a popular bean with our green coffee hobbyists.  It's easy to roast and a great mug of coffee.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: October 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630885830744,"sku":"","price":7.1,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_0677.JPG?v=1738611900"},{"product_id":"java-robusta","title":"Java Robusta","description":"\u003cp\u003eThis is an estate grown organic Robusta, grown right alongside Arabica plants on the Kalibendo Estate. I don’t have much experience with robusta, but here’s what I’ve learned so far. First, organic robusta is very hard to find. The varietal was genetically created to be able to grow at low levels with high yields, at the expense of losing its good taste (think Florida tomato industry…) So most of it IS grown at low levels where pests are a problem. This also causes most robusta to be very small and a soft bean — tricky to roast and suscepitble to burning. Third, robusta does not have a lot of body to it and tastes “thin” and “rubbery” Fourth, it smells awful when you roast it and has quite a bit of chaff. Fifth, why even bother?\u003c\/p\u003e \u003cp\u003eBut if you’re like me, you’ve heard all about this elusive terrible robusta and are curious to see it first hand. So here is a good one for you to experiment with. It’s a rare size 18+ screen (in other words, the bean is a jumbo Colombia Supremo!) It’s an estate-grown organic robusta from Java, which along with India, boasts the reputation for the best robusta in the world. In my limited experience, Java robusta is best. And finally, it really isn’t all that bad, and has almost no chaff. You’ll have no problem roasting this in your home roasting units.\u003c\/p\u003e \u003cp\u003eSo here’s what you do with it. You almost always want to roast robusta dark. I’m taking this one to 414, about 15 seconds into second cracks (the 2nd cracks are late), but you could definitely go darker. There aren’t any complex undertones to unlock, so you might as well go for as much taste as you can and roast it into the 2nd cracks. Then, unless you want scoffed at by coffee snobs, you keep it to about 10-15% in your espresso blend to give it a nice edge and potency.\u003c\/p\u003e \u003cp\u003eBut the secret thing you can do with it is create a high-caffeine drip blend. Blend it with something light and sweet, like a Tanzania or a New Guinea. Roughly 50-50 and you get a cup of coffee that 1 — makes everyone extraordinarily cheerful and 2 — tastes different than what you’re used to, but is not offensive — just different.\u003c\/p\u003e \u003cp\u003eDrink it 100% straight, and call me nuts, but in a pinch I could handle a cup of this. I’ve definitely had Brazils and Colombias that were far more unpleasant. The aroma is deep and intoxicating, the body is on the thin side, but not altogether missing. The flavor is that of a bitter coffee, but if you pair it with something like dark chocolate, it’s pretty dang good. The aftertaste is only mildly earthy. If anything, a feature that contributes nicely to a blend.\u003c\/p\u003e \u003cp\u003eSo there you have it. I don’t expect it to be a good seller, but it’s a robusta I can stand behind. If you’re curious or adventurous, go ahead and try a pound and let me know what you think.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630885863512,"sku":null,"price":3.69,"currency_code":"USD","in_stock":false}]},{"product_id":"papua-new-guinea-kimel-a","title":"Papua New Guinea Kimel A","description":"\u003cp\u003eEvery 4 years, Papua New Guinea holds an election and it causes strife and tribal uprisings (sound familiar?) So every 4th year, the farmers prune their trees way back, knowing it will cause a lower harvest, but then the following year the tree is happy and gives a huge harvest. They want a low harvest in the election year because there is so much political uncertainty with unrest, exchange rates, customs, etc, it is easier to just lay low. All that to say, this was an election year, it was full of drama, the coffee harvest was less than half of normal, and now Papua New Guinea coffee will be in scarce supply for the next 6 months.\u003c\/p\u003e\n\u003cp\u003eBrand new, deep bluish large uniformly sized beans. I roast it quickly and gently to a light 397 degrees, where its out of the 1st cracks by maybe 30 seconds, but nowhere near the 2nds. This gives it the full-mouthfeel character that I associate with fine New Guinea coffee. A really nice lingering aftertaste, hints of pineapple and mango, no earthiness, and very little acidity. There are less distinct undertones here than with some New Guineas. While the sweet smooth fruitiness is there, it’s hard to pick out anything distinct. Aftertaste is clean. The reason for this is that most PNG coffees are of the Jamaica Blue Mountain varietal, but the Kimel Estate uses Jamaica trees in addition to trees transplanted from Tanzania, Colombia, and others. This blend creates a taste that is a little different than other PNG offerings — sweeter but less pronounced. I do not recommend taking it even barely into 2nd cracks, as unpleasant burnt flavors quickly show up in this coffee.\u003c\/p\u003e\n\u003cp\u003eAs a light roast, it makes a fantastic cup of coffee at a 60% ratio, using a dark roasted Sumatra or a dark roasted Guatemala for the other 40%.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630885896280,"sku":null,"price":3.98,"currency_code":"USD","in_stock":false}]},{"product_id":"sumatra-la-minita-iskandar","title":"Sumatra La Minita Iskandar","description":"\u003cp\u003eIn the big scheme of things, Sumatra didn't have great coffee quality this year, and good crops are really hard to find. But this Sumatra is extraordinary. These beans are meticulously sorted with only the largest and cleanest beans making the cut, which is almost unheard of in Sumatra. Most Sumatran coffee is riddled with broken beans, bug marks, chaff, and a variety of bean sizes. Furthermore, the beans are packed in a GrainPro bag right at the farm for ultimate freshness, so when the coffee comes to my door, it’s as if it just came down from the mountain. The labor involved in producing this coffee is mind-boggling.\u003c\/p\u003e\n\u003cp\u003eFor this reason, Iskandar is extremely rare, only a couple hundred bags a year at most, and the whole world tries to get it. It is only sold direct from the farm, and it is only for sale a couple days a year. It's also known as Suku Batak.\u003c\/p\u003e\n\u003cp\u003e10 years ago, Coffeereview scored it as the highest rated Sumatra at 94. This sent shockwaves at the time because Indonesia wasn't considered specialty coffee, and it changed the perspective of the industry of what is possible. \u003c\/p\u003e\n\u003cp\u003eThe recommended roast from the farm is 30-45 seconds past the 1st cracks for fullest complexity, which is described as being herbal and butterscotch, with a high complexity in both the aroma and undertones. I take it just a little bit further. My sweet spot is 5 seconds into the 2nd cracks where I find the fullest body, and best balance of flavor. The two predominant flavors are cedar and grapefruit. The grapefruit is particularly apparent in the aroma, and is mesmerizing. The cedar is a treat, and makes one think of cedar chests and other fine workmanship. There is brightness in this coffee, which is rare for a Sumatra, but quite pleasant. The aftertaste is clean. Even just into the 2nd cracks there is a buttery-toffee note that you could convince me of being butterscotch. It is an absolute stellar coffee in every way, and our whole staff is hooked on it. It's pricey, but in this case, I would argue that you get what you're paying for. \u003c\/p\u003e\n\u003cp\u003eUS Arrival October 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630886092888,"sku":null,"price":7.6,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/IMG20250412142834.jpg?v=1744482675"},{"product_id":"decaf-sumatra-swiss-water-process","title":"Decaf Sumatra (Swiss Water Process)","description":"\u003cp\u003eDecaf Sumatra is just the best decaf I've ever found. It has more body and flavor than any other origin.  The Swiss Water method removes 99% of the caffeine.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003e\u003cspan\u003eThe beans start cracking a little bit sooner than caffeinated Sumatra, but otherwise, treat it about the same. As a general rule, decaf does better in darker roasts, and Sumatra is naturally a good candidate for dark roasts, so that’s what I do with it — about 30 seconds into the second cracks. You will notice that the body and flavor hold up pretty well. There is a slight strawberry sweetness against a dark chocolate note. The aftertaste is clean. It is very smooth coffee. \u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630886125656,"sku":null,"price":8.2,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_a5dcab46-c165-4839-a5e3-e318b11b9e46.jpg?v=1738611896"},{"product_id":"papua-new-guinea-sigri","title":"Papua New Guinea Sigri","description":"\u003cp\u003eSigri harvests coffee in a meticulous fashion. It is pulped on the day of picking. A fermentation process follows, which entails a period of three days of water softening and pushing the pulp away, but unlike other washed processed coffees, Sigri's process follows this by total immersion in water for a further day, which creates its own unique flavor profile.\u003c\/p\u003e \u003cp\u003eSigri considers soil and water conservation a priority, and the plantation is ecofriendly. The plantation uses two types of shade trees that provides habitat for at least 90 species of birds.\u003c\/p\u003e \u003cp\u003eThe flavor in this coffee is more fruity and less creamy than ther Kimel Estate. These beans are not sorted by size, which I don't necessarily see as a bad thing because the final roast results in slight unevenness which produces a nice depth and range of flavors. The savory hickory with juicy intense paypaya notes keep you intrigued as you're sipping the whole pot away before you know it. It's best as a light coffee, but it can be roasted as dark as you like. I personally keep it well out of the 2nd cracks. About 399 degrees bean temp on my roaster. Darker roasts are less \"juicy\" and more straightforward.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630886551640,"sku":null,"price":4.26,"currency_code":"USD","in_stock":false}]},{"product_id":"sumatra-wahana-natural","title":"Sumatra Wahana Natural","description":"\u003cp\u003eTake a highest grade Sumatran coffee from the Lintong region, dry it on an African bed (Natural Process), and you get a fruity low-acid bean like nothing else out there. Almost all of the coffee out of Indonesia has been de-pulped by soaking it in water, giving it that earthy forest taste that you either love or hate. This bean tastes clean. On top of that, this farm isn't just innovating the processing methods of Sumatra, it's building housing, medical clinics, and schools. It's completely sustainable practices include using organic fertilizers, and recycling the coffee pulp into compost to put back on the fields.\u003c\/p\u003e\n\u003cp\u003eEven though this is sun-dried coffee, darker roasts do have an intriguing full bodied smoky character with distinct blackberry notes that really make it interesting. You might try a batch just at the 2nd cracks to see if that's your thing. Even though its just at the verge of 2nd cracks, it tastes pretty dark (and looks very light!) since it's a natural process coffee. It tastes dark, smoky, full bodied, very sweet, and has an aftertaste of fresh blackberries. It's very different, but still an impressive coffee at this roast level.\u003c\/p\u003e\n\u003cp\u003eI roasted it just barely past the end of the first crack and thought it was rather strange. Being Indonesian, it still has that full body and smoothness one would expect, and it's trying to have a blueberry and watermelon juiciness, but there are other odd savory and herbal notes to it that I couldn't appreciate.\u003c\/p\u003e\n\u003cp\u003eThe coffee has been produced consistently for a few years now and is building up quite a reputation. \u003cspan style=\"line-height: 1.5em;\"\u003eStarbucks sold it as a Black Apron Reserve coffee in 2013 at $30\/LB and I've seen it at more specialty shops since then. You can probably roast it better, and at 20% of the cost...\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival: February 2019\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630886584408,"sku":null,"price":4.71,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20190625_141013.jpg?v=1738611888"},{"product_id":"java-dadar","title":"Java Dadar","description":"\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eMost of the Java Island coffee is grown on government estates, but Dadar is a private co-op of farmers, which allows the coffee to be organic certified and rainforest alliance certified. Of course, this comes at a price. Taman Dadar Estate Organic Java is the most expensive coffee grown on the island. \"Taman Dadar\" means \"Flower Garden\" and is the nickname for the area. This co-op is in the Eastern side of the island, including the villages of Curah Tatal and Kayumas. The coffee is packed in a grain-pro back to keep it from aging or picking up undesirable flavors. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eIn a medium roast, it's nice but not particularly memorable. Just at 2nd cracks you have good body, sweet, smooth, a little chocolate, nothing wrong here. You can blend with it, or drink it straight. But as a dark roast, it's a little more interesting. About 20 seconds of 2nd cracks and you have a molasses sweetness and a really fun spiciness. Still not bitter, no offensive flavors, very smooth, very thick body so its satisfying to drink. Not earthy like a Sumatra. No bitterness or burnt flavors until you hit about a minute of 2nd cracks. At that point, you're going to need some cream to mellow it out. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eIn short, this is by far more interesting of a Java bean than most. But it's not as chocolatey as some years. But it definitely holds its own and makes a fun alternative to the classic Sumatra dark roast.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eUS Arrival January 2026\u003c\/span\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630886682712,"sku":null,"price":7.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/729.jpg?v=1738611886"},{"product_id":"papua-new-guinea-kimel-aa","title":"Papua New Guinea Kimel AA","description":"\u003cp\u003eThis estate always delivers a great Papua New Guinea -- creamy, smooth, buttery. Mild milk chocolate and vanilla butter icing notes. In the lightest roasts we are tasting bright tropical fruit and some sparkling acidity if you use your imagination. I recommend a City Roast on it. I don't let this one get anywhere close to the 2nd cracks. The light roast will show off the most complexity and creaminess. If you want to add some bass notes to it, then BLEND it with a darker roast (I recommend Sumatra or Guatemala). If you want to drink it as espresso, then it is okay to take it a little darker -- 10 to 15 seconds into the 2nd cracks makes a nice shot.\u003c\/p\u003e\n\u003cp\u003eSome Papua New Guineas are fruity (think mango, passionfruit, peach) and some are creamy milk chocolate. This one is of the latter variety. The AA beans are the largest beans grown on the island, and they are sorted multiple times for quality. The truth of the matter is that the vast majority of coffee beans are not AA size. AA amounts to something like 5% of the cream of the crop. The rarity of quality here, alongside with the labor involved to pick these out and separate them, makes this a more special coffee than we give it credit for. When we don't literally see someone doing the work and knowing the process, it's easy to take a product for granted, but in their eyes, this coffee is so valuable and special, that they don't even drink it themselves.\u003c\/p\u003e\n\u003cp\u003eThis coffee arrived in the US in November 2021.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630886813784,"sku":null,"price":5.7,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20211116_013008923.jpg?v=1738611884"},{"product_id":"east-timor-ermera","title":"East Timor Ermera","description":"\u003cp\u003eThe quality of Timor beans has been improving year after year, and it's to the point where there are some cool undertones in the various microlots being sold now. This one is from Ermera growing region. This batch is from a particular village called Sabelo\u003cspan\u003e and is pretty special and complex -- very well sorted and top notch quality. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe sometimes roast Timor coffee extremely dark like an Italian roast, but this one is a fully-washed process bean as opposed to being wet-hulled, and it does NOT hold up well in very dark roasts.\u003c\/p\u003e\n\u003cp\u003eBut in a Full City+ roast (a few snaps of 2nd cracks) it has a clean taste, sweetness, caramel hard candy, green apple, acidity, no earthy aftertaste. The full rich-bodied Indonesian flavor. It's easy to roast.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTake it 20 seconds into the 2nd cracks to get a more traditional Indonesian profile -- no acidity, less complexity, but still a nice caramel apple sweetness to it, albeit rather boring and plain.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFor our customers, we are actually roasting it just barely into the 2nd cracks. This gives us a medium-dark Indonesian with slight fruit, lots of caramel sweetness, full bodied flavor, and clean aftertaste. \u003c\/p\u003e\n\u003cp\u003eThis particular group of farmers are certified organic.\u003c\/p\u003e\n\u003cp\u003eUS Arrival January 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630886846552,"sku":null,"price":7.8,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20200526_220006.jpg?v=1738611884"},{"product_id":"papua-new-guinea-tribal-aromas","title":"Papua New Guinea Tribal Aromas","description":"\u003cp\u003eEven though all Papua New Guinea coffee is grown organically, Tribal Aromas co-op is one of the only organic certified co-ops on the island. The problem with co-ops is that you get inconsistency from one lot to another because different members are contributing to each lot. However, this one is a little more established and consistent than most, and this year's offering is pretty much spot-on with the last few years, so I'm happy to have it back. It's really nice, I think you'll like it! The key though, is to keep it light! City roast is as far as you can go. It picks up smoky ashy flavor even before you hit the 2nd cracks. But in a light roast, you will find a smooth creamy butterscotch flavor with some tropical fruits like mango. It's a solid mug of Papua New Guinea.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630887829592,"sku":null,"price":4.47,"currency_code":"USD","in_stock":false}]},{"product_id":"papua-new-guinea-kimel-peaberry","title":"Papua New Guinea Kimel Peaberry","description":"\u003cp\u003eI don't carry peaberries too often because peaberries are tough to roast if you have a hot-top or gene-cafe. It takes extra heat to roast a peaberry, and its tough to draw enough electricity to keep the bean up to the roasting curve (try faking out the machine and putting in less than a full batch, or else preheating the drum and starting the roast before dropping in the coffee).\u003c\/p\u003e\n\u003cp\u003eOnly about 5% of a crop is peaberry, so they are sorted out and sold at a premium, but even so there's just not that much of it to go around.\u003c\/p\u003e\n\u003cp\u003eAlmost every advice I read about roasting this bean suggested that it is best as a medium roast. But I much prefer it light. City Roast -- like a Kenya, or a few degrees darker then a natural processed Ethiopia. Get it out of the first cracks, but not much beyond that. This year it reminds me so much of a Kenya Peaberry, I could probably call it a Kenya and no one would suspect otherwise. The beans have a strong beautiful raspberry aroma and sweet juiciness (orange juice!) with clean aftertaste and slight buttery mouthfeel with medium body. There is a sparkling acidity up front. For me, taking it to Full City (not yet into the 2nd cracks but close to them) flattened out the taste and made it less interesting. And anything after that just got worse. This is one of the nicest Papua New Guineas you will find, and so you probably shouldn't blend it.\u003c\/p\u003e\n\u003cp\u003eFor more info about Papua New Guinea coffee and Kimel Estate, refer to the archived product. The Kimel Estate is one of the country's success stories, and there is a lot to feel good about supporting these farmers. They are rewarded for the labor and skill and care they put into growing us such great coffee every year. They use strictly organic methods, but this coffee carries no certifications. \u003c\/p\u003e\n\u003cp\u003eUS Arrival October 2020\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630888222808,"sku":null,"price":4.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/922.jpg?v=1738611860"},{"product_id":"sulawesi-jaya-rantekarua-estate","title":"Sulawesi Jaya Rantekarua Estate","description":"\u003cp\u003eRantekarua Estate in Jaya is one of our favorite places to source our Sulawesi beans. Some of the best sorted, highest quality beans that the island has to offer. It has long been recognized as the premium coffee grown on the island of Sulawesi. Grown\u003cspan\u003e by the indigenous Toraja people at elevations between 1400 and 2000 meters above sea level.\u003c\/span\u003e Just like must Sumatran coffee, it is wet-hulled (semi-washed) which is a processing that seems to preserve the beans well. It will keep for a couple years if you protect it from humidity.\u003c\/p\u003e\n\u003cp\u003eAt just into 2nd cracks, you get a full bodied coffee with mild spice (ginger? some orange \/ citrus fruit, and dark chocolate, cedar and clean aftertaste. Very nice. But I recommend that you let the smoke mingle in there for awhile, just really let it sit in the rolling 2nd cracks for a good 40+ seconds, and turn down your airflow -- this gives it fuller body and brings out a little bit more spice and chocolate. It is particularly nice as a manual pourover or french press. It is very much like a Sumatra, but less earthy and more complex. A lot of times Sulawesi is bitter in dark roasts, but this lot is not overly bitter at any level. You can take it 60+ seconds into the rolling 2nd cracks (and hopefully not set your garage on fire) to produce a nice oily Italian roast that tastes super dark without the carbon\/ash notes. Is my favorite bean choice for Italian roast coffee.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: October 2019\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630888616024,"sku":null,"price":5.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/816.jpg?v=1738611854"},{"product_id":"java-kayumas","title":"Java Kayumas","description":"\u003cp\u003eThis is the second highest rated coffee from Java ever logged on CoffeeReview (\u003ca href=\"http:\/\/www.coffeereview.com\/review.cfm?ID=2074\" target=\"_blank\"\u003ehttp:\/\/www.coffeereview.com\/review.cfm?ID=2074\u003c\/a\u003e) and it is certainly the most complex Java I've ever run into. Kayumas beans grow high in the mountains on a volcanic rim -- high altitude + lava soil = great beans. It is rare to find a Java that has complexity, so this one is pretty exciting with its spicy notes. In medium roasts you can taste earthiness, cloves, milk chocolate, black pepper, and cedar. In darker roasts you find earthiness, wintergreen, licorice, and forest. Let the smoke mingle with the beans as it roasts to really bring out some spicy smoky characteristics. \u003c\/p\u003e \u003cp\u003eIt makes a great mokka-java blend when you pair it 50-50 with the Ethiopian coffee of your choice. \u003c\/p\u003e \u003cp\u003eJava tends to make great espresso or add depth to an espresso blend, and this one is no exception.\u003c\/p\u003e \u003cp\u003eJava is great for blending in general, adding body to anything you blend it with. It also the first choice roasters turn to when Sumatran prices are high, because you can blend Java into Sumatra and cut your cost without hurting the taste. \u003c\/p\u003e \u003cp\u003eYou can French Roast this coffee as well, getting it all nice and shiny with oils but without the bitterness and ashy flavors that most origins would carry.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630889959512,"sku":null,"price":4.95,"currency_code":"USD","in_stock":false}]},{"product_id":"decaf-sumatra-mc-process","title":"Decaf Sumatra (MC Process)","description":"\u003cp\u003eDecaf Sumatra is just the best decaf I've ever found. It has more body and flavor than any other origin. \u003cspan\u003eThis bean does not carry any certifications, but I do trust the importer and know that they work closely with the farmers in Sumatra and treat them well, because a significant amount of the importer's business is based on its reputation for Indonesian beans. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is the chemical reaction decaffeination process instead of water process; and since the process is much quicker than water-process, it ends up being quite a bit cheaper per pound. Taste-wise there isn't much difference. This one has slightly thinner body and is a little bit more boring than our water process decaf Sumatra, but it's still nice. Decaf Sumatra is generally cleaner tasting and sweeter than regular Sumatra. You take the bitter caffeine out of it, and it arguably improves the flavor! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e  As you roast it, you'll notice that it starts cracking a little bit sooner than caffeinated Sumatra, but otherwise, treat it about the same. As a general rule, decaf does better in darker roasts, and Sumatra is naturally a good candidate for dark roasts, so that’s what I do with it — about 30 seconds into the second cracks. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630890287192,"sku":null,"price":7.7,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/IMG20250929132236.jpg?v=1759166629"},{"product_id":"papua-new-guinea-arokara","title":"Papua New Guinea Arokara","description":"\u003cp\u003eThis is another Eastern Highlands province coffee, which is where the best Papua New Guinea coffee tends to comes from. This co-op is called Arokara and consists of families who lovingly grow coffee in their backyard -- as few as 20 plants -- getting a lot of attention throughout the growing season.\u003c\/p\u003e\n\u003cp\u003eThis bean is the grade called \"Mile High\" which essentially means it is A sized, which means, it's not quite as big as AA, but at least they are sorted and they are consistent.\u003c\/p\u003e\n\u003cp\u003eThis bean is very complex in taste, juicy, with both floral and fruity notes. I taste exotic fruits like mango and paypaya, and some honey, and maybe some orange juice mixed in. It is on the sweet side, very full body. Reminds me of a Kenya actually. It's a coffee I like to sip at and will brew it when I'm looking for something special and unusual to offer a visitor.\u003c\/p\u003e\n\u003cp\u003eThis is very much a light-roast coffee, and is probably best as a single origin, but it's okay to blend it with a dark Sumatran for contrast, or a boring Central American to add character, or a thin Ethiopian to add body. If you get it too light you'll get some vegetal tastes, like artichoke? Nudge it a tad darker to turn it to paypaya and orange juice.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630890319960,"sku":null,"price":4.57,"currency_code":"USD","in_stock":false}]},{"product_id":"sumatra-lintong-kopi-jaya","title":"Sumatra Harapan Bersama","description":"\u003cp\u003eThis is one of the high-end fancy Sumatrans which used to be very uncommon but in recent years are becoming more accessible and finding a bigger market. This lot is of highest quality and was sorted three times (Triple Picked Sumatrans are generally less earthy) and it is specifically grown by Coop Buana Mandiri in the Aceh region. It holds organic and fair trade certifications.\u003c\/p\u003e\n\u003cp\u003eYou can certainly roast this dark. You can take it 90 seconds into the 2nd cracks for a sinfully dark Italian roast. You can take it 20 seconds into the rolling second cracks for a clean fully bodied dark Sumatran mug. But you can also keep it lighter. I personally take it just barely into 2nd cracks. A few snaps. This is where I find the nicest balance of body and flavor and acidity and sweetness. But to really taste it in its full glory, you have to pull it out at Full City. Maybe about 20 seconds before the 2nd cracks begin.\u003c\/p\u003e\n\u003cp\u003eLike most Indonesians, a pourover or french press is a wonderful way to prepare this coffee. At Full City in a french press, I find forest notes (think hickory), herbs (think lemon basil) and roots (think sasaparilla). There is a sweetness as it fills your mouth, but its a dark sweetness, like a dark honey or molasses and part of this sensation is because of how thick this coffee feels in your mouth (\"syrupy\" is the term you'll often see to describe this sensation). The finish is of cinnamon bark and cedar, with a long long aftertaste but not in the earthy \"dirty\" sense that a Mandheling would leave you with, but more of a spiced cinnamon tea warmth.\u003c\/p\u003e\n\u003cp\u003eSumatra coffee is inherently one of the easiest to roast and out of 6 very different roasting profiles I tested with it, all 6 were completely enjoyable in their own way. You're not likely to mess up this roast. It is very forgiving and has so much body that you get a decent mug no matter what you do to it.\u003c\/p\u003e\n\u003cp\u003eUS Arrival Jan 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630890483800,"sku":null,"price":6.1,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20240125_203016061.jpg?v=1738611836"},{"product_id":"sumatra-lintong-ketiara","title":"Sumatra Lintong Karo Highlands","description":"\u003cdiv id=\"tabs-1\" class=\"tab-pane active\"\u003e\n\u003cp\u003eThis is one of the high-end fancy Sumatrans which used to be very uncommon but in recent years are becoming more accessible and finding a bigger market.  This lot is of highest quality and was sorted three times (Triple Picked Sumatrans are generally less earthy) and it is specifically grown in the Karo Highlands near the town of Lintong, which has become a marketing name for the coffees grown in this area.  It holds organic and rain forest alliance certifications. \u003c\/p\u003e\n\u003cp\u003eWe found this one to be really interesting, complex, good quality, really nice Sumatra that stood out from the others. Take it dark like any other Sumatra and you get that full bodied, smoky, satisfying coffee.\u003c\/p\u003e\n\u003cp\u003eWe take it 30 seconds into the rolling second cracks for a clean full bodied dark Sumatran mug. Hardly earthy at all, a nice oak barrel flavor, good sweetness, no bitterness, leather, citrus acidity, nice lingering flavor, really satisfying.\u003c\/p\u003e\n\u003cp\u003eSumatra coffee is inherently one of the easiest to roast. You're not likely to mess up this roast.  Get it at least to 2nd cracks, but it is very forgiving and has so much body that you get a decent mug even if you mess up your roast.\u003c\/p\u003e\n\u003cp\u003eUS Arrival December 2021\u003c\/p\u003e\n\u003c\/div\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630890909784,"sku":null,"price":5.5,"currency_code":"USD","in_stock":false}]},{"product_id":"papua-new-guinea-waghi","title":"Papua New Guinea Kunjin","description":"\u003cp\u003eKunjin is a mill in the Waghi Valley within the Western Highlands. The mill processes and blends the coffee brought in from small farmers in the immediate surrounding area. With that said, the coffee offerings are hit and miss, but this one really caught my attention even though we usually have better luck with Eastern Highlands coffees. It does not have organic certification, but Papua New Guinea is organic by law, so certification is not necessary on coffee from here.\u003c\/p\u003e\n\u003cp\u003eThe beans are largely made up of Blue Mountain varietal, but also some lesser known Arusha and San Ramon mixed in. It is grown at 4,000+ feet above sea level. It is sorted by bean size, and these are the A size, which are the second-largest. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eI love this one as a light roast -- get through the first cracks, but don't take it too much beyond that. This bean is complex in taste, sweet, and has exotic fruity notes. It's very creamy, buttery, almost honeydew melon. Some sesame seed notes. If you get it too light, you'll get some underdeveloped flavors of grassy or vegetable notes, so give it a few degrees darker the next time, but if you get it too dark it loses its sweetness and complexity. \u003c\/p\u003e\n\u003cp\u003eUS Arrival: January 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630891040856,"sku":null,"price":7.3,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20201105_212259671.jpg?v=1738611826"},{"product_id":"java-blawan","title":"Java Blawan","description":"\u003cp\u003eMany times, Java coffee is so perfectly balanced that it is not even enjoyable too drink. To be interesting, a coffee needs some discerning characteristic or flavor. This year's Blawan crop has some character with chocolate notes and hints of spice. The beans grow high in the mountains on a volcanic rim -- high altitude + lava soil = great beans. It is rare to find a Java that has complexity, so this one is pretty exciting. In medium roasts you can taste cloves, milk chocolate, black pepper, and cedar. In darker roasts you find copper pennies, roasted red pepper, peat moss, and other foresty flavors. Darker yet, you bring out some earthiness along with so much chocolate. It's like dark chocolate melting on your tongue. And then in the finish there is a full bodied stone fruit sweetness. All roasts have a rich deep full body. Let the smoke mingle with the beans as it roasts to really bring out some spicy smoky characteristics. This is really good coffee, especially if you enjoy a dark roast that doesn't taste burnt or need any cream. We roast this dark and drink it happily. It is great no matter how you brew it, but particularly nice in a french press where it brings out the thick body mouthfeel. \u003cspan\u003eYou can Italian Roast this coffee as well, getting it all nice and shiny with oils but without tasting unnecessarily bitter and ashy flavors that most origins would carry.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIt also makes a great mokka-java blend when you pair it 50-50 with the Ethiopian coffee of your choice.\u003c\/p\u003e\n\u003cp\u003eJava tends to make great espresso or add depth to an espresso blend, and this one is no exception. It can stand alone, but add up to 30% of something brighter to really make a satisfying shot.\u003c\/p\u003e\n\u003cp\u003eJava is great for blending in general, adding body to anything you blend it with. It also the first choice roasters turn to when Sumatran prices are high, because you can blend Java into Sumatra and cut your cost without hurting the taste.\u003c\/p\u003e\n\u003cp\u003eUS Arrival January 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630891171928,"sku":null,"price":6.4,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/914.jpg?v=1738611823"},{"product_id":"sumatra-blue-batak","title":"Sumatra Blue Batak","description":"\u003cp\u003eThis is one of the high-end fancy Sumatrans which used to be very uncommon but in recent years are becoming more accessible and finding a bigger market. These fresh blueish tinted beans (hence their Blue Batak name) just came into the US in January 2015 are of highest quality and were sorted three times (such Triple Picked Sumatrans generally have little to no earthy tastes, and this one is no exception). It is specifically grown on the Northern part of the island around Lake Toba which is where the sweetest beans on the island are known for growing. Lake Toba is the biggest volcanic crater lake in the world and the coffee loves the soil around it. The Toba Batak tribe lives in that area and grow this coffee. It holds organic certification. \u003c\/p\u003e \u003cp\u003eFor me the sweet spot on this coffee is 40 seconds of 2nd cracks. This is where the body is full and syrupy, and the sweetness really comes out, almost like maple syrup (the empty mug smells of maple syrup...) There are flashes of black pepper and licorice root and dark chocolate and hickory along the way, but nothing that is off-putting. It's a dense bean that can be roasted even darker. You can take it up to 70 seconds into the 2nd cracks for a dark oily Italian roast. But you can also keep it lighter. If you pull it out at Full City, maybe about 20 seconds before the 2nd cracks begin, you'll enjoy stronger complexity of flavor and even some acidity (unusual in a Sumatran bean), but you'll lose a bit of the sweetness and strength that feels so satisfying in the dark roasts. It's really personal preference. \u003c\/p\u003e \u003cp\u003eLike most Indonesians, a pourover or french press is a wonderful way to prepare this coffee. At Full City in a french press, I find forest notes (think hickory), herbs (think rye or peppercorns) and roots (think sasaparilla). There is a sweetness as it fills your mouth, but its a dark sweetness, like a dark honey or maple syrup and part of this sensation is because of how thick this coffee feels in your mouth (\"syrupy\" is the term you'll often see to describe this sensation). The finish has a long long aftertaste but not in the earthy \"dirty\" sense that a Mandheling would leave you with, but more of a spiced cinnamon tea warmth.\u003c\/p\u003e \u003cp\u003eSumatra coffee is inherently one of the easiest to roast and tastes nice at most any roast level. You're not likely to mess up this roast. It is very forgiving and has so much body that you get a decent mug no matter what you do to it. However, right at 2nd cracks did not impress me. It was inbetween -- not super complex, but not super powerful...just a rather boring mug of coffee right at that level. (But we still drank the whole pot)\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630891204696,"sku":null,"price":4.75,"currency_code":"USD","in_stock":false}]},{"product_id":"sumatra-aceh-kkgo","title":"Sumatra Aceh KKGO","description":"\u003cp\u003eI’ll enjoy a good strong dark mug of any Sumatran coffee you throw at me, but this one is my favorite right now. The Aceh region has a reputation for more specialty Sumatrans grown around Lake Toba with an emphasis on better sorting and cleaner offerings.\u003c\/p\u003e \u003cp\u003eIt’s not quite as clean tasting, complex, nor as uniform bean size as Iskandar, but it’s also cheaper. It’s MORE clean tasting and complex than Sumatra Mandheling. With this Sumatra, you get just the right amount of earthiness, and lots of spicy notes — namely black pepper but also cedar, licorice, and orange. I can’t imagine anyone not liking a mug of this.\u003c\/p\u003e \u003cp\u003eYou can stop this roast at second cracks to get the most sweetness and acidity. But we take it dark -- about 45 seconds of 2nd cracks, even a few degrees darker than our Sumatra Mandheling. The darker you go, the more black pepper you get and less sweetness. But thick body and satisfying flavor and so smooth from start to finish makes this coffee a winner. \u003c\/p\u003e \u003cp\u003eOf course it is organic and fair trade certified. \u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630892023896,"sku":null,"price":4.62,"currency_code":"USD","in_stock":false}]},{"product_id":"sumatra-gayo-ulos-batak","title":"Sumatra Samosir Island","description":"\u003cp\u003eThis fresh crop of Sumatra comes from the northern part of the island in Lake Toba. It's actually from an island inside of Lake Toba (an island in a lake on an island!) It was sorted three times (triple picked) so the beans look much nicer than most Sumatra beans do. It has less earthiness and more spice notes. I particularly like it in a Hario pourover.  \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe coffee has been sorted far better than most Sumatran beans. We have found a few stones in the mix, but very few defects over all and almost no broken or discolored beans. This is probably connected to why the aftertaste has no earthiness to it. That earthy, dusty, foresty, mulch flavor that most Sumatran coffees are famous for is non-existant here. It still has the classic syrupy mouthfeel and has tasting notes more like vanilla, black pepper, licrorice root, things like that. This bean roasts the same as other Sumatran coffee -- we are still taking it a good 40 seconds in the second cracks, letting it get nice and smoky and dark.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS arrival January 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630892777560,"sku":null,"price":5.96,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/1683664408537.jpg?v=1738611789"},{"product_id":"east-timor-liquica","title":"East Timor Ducurai","description":"\u003cp\u003eI’ve had a lot of requests to carry a Timor coffee (Tee-more). The hybrid of coffee grown in Timor has some robusta strains 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 cool undertones in the various microlots being sold now. This is my favorite microlot from East Timor so far, and it is traced back to a particular village called Ducurai in the Ermera growing region. 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, and it's always a great bean for beginners to learn how to roast on.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis is a fully washed processed bean\u003c\/strong\u003e, not the wet-hulled process that most Indonesians are. For this reason, it has no earthiness in the flavor, and you can roast it anywhere from very light to very dark. In a light roast (City+), it has a crisp green grape flavor, with a little bit of dark chocolate in the aftertaste -- more tart than sweet, but very nice and easy to drink. In a Full City+ roast (5 seconds of 2nd cracks), it has wonderful coffee-taste. Thick bodied, sweet, smooth, great coffee, and a hint of that tart flavor of grapes twinges the sides of your tongue right at the finish. In a dark roast, (30 seconds of 2nd cracks) it really could pass for a nice clean Sumatra Mandheling -- low acid, syrupy body, chocolatey, sweet. It's not bitter and it's bursting with flavor. At the extreme dark roast, well into the 2nd cracks (60+ seconds of 2nd cracks), it's one of the best Italian roasts I've ever had and I can drink it without cream because it is so sweet. I mean, the flavor is still going to be described as smoky, roasty, really dark coffee -- but the sweetness and lack of ashy taste make it a great choice for extreme dark roasts.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: January 2022\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630893432920,"sku":null,"price":5.6,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG-8745.jpg?v=1738611778"},{"product_id":"java-jampit","title":"Java Jampit","description":"\u003cp\u003eThis is a washed process coffee from Java, which makes it cleaner and sweeter than most Indonesian beans. Jampit is one of the large government estates, and it's usually a safe bet for quality. It's a fairly traditional tasting coffee, and we treat it like a Colombia or Guatemala, giving it a medium to dark roast to pull out chocolate and creamy and nutty notes. It doesn't really have strong undertones, but it does have a creamy rich coffee taste that everyone likes. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt's a fun coffee to blend with because it's not overpowering, but brings good body, chocolate, creamy, clean characteristics to whatever you blend it with. A Guatemalan gives it bite. Yemen\/Java was the first and still famous coffee blend, or for a cheaper version, pair Java with Ethiopia. Blend it into French Roast to give it body. Put it with Mexican, or another central american, to give it some depth. If your Sumatra is too earthy, blend some Java into it until you get what you're looking for. Java grows a good coffee, really, but in my humble opinion, it can be even better yet with some company.\u003c\/p\u003e\n\u003cp\u003eRoasting tips: it depends what you want to do with it, but the dark end of a medium roast is a good starting point -- verge of 2nd cracks gives you the traditional clean smooth taste that Java is famous for. 20 seconds into the rolling 2nds acts like a super clean Sumatra. Light roasts have acidity and some underdeveloped taste along with hints of almond, chocolate, and peaches.\u003c\/p\u003e\n\u003cp\u003eUSA arrival December 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630893826136,"sku":null,"price":7.85,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG-8743.jpg?v=1738611773"},{"product_id":"papua-new-guinea-kange-talu","title":"Papua New Guinea Kange Talu","description":"\u003cp\u003eTalu is a coffee mill in the growing region of the Highlands -- a mountainous and densely forested jungle region between 5,000 and 7,000 ft elevation. It was entirely uninhabited until the 1930's and largely remains wild and untouched. The co-op growing this coffee is called Kange, and the Crop to Cup importers worked with them this year to bring their coffee to the global market. It does not have organic certification, but Papua New Guinea is organic by law, so certification is not necessary on coffee from here.\u003c\/p\u003e\n\u003cp\u003eThe beans are largely made up of Bourbon varietal, but also some Caturra and Typica mixed in. It is not sorted by bean size, but that's not always a bad thing. It can allow for a very slight variation in roast level within the beans, which makes for a more interesting mug of coffee -- I wouldn't worry about it in the least.\u003c\/p\u003e\n\u003cp\u003eI love this one as a light roast -- get through the first cracks, but don't take it too much beyond that -- four or five degrees at most. This bean is complex in taste, juicy, sweet, a little bit buttery, and has exotic fruity notes. I would describe it as passionfruit with brown sugar sprinkled on it, and then an aftertaste of currants. I kept tasting some underdevopled flavors of grassy or vegetable notes but couldn't entirely tell if it was an inherent flavor of the bean or if we kept underroasting it.  But if you get it too dark, you lose the sweetness, so it's better to err on the lighter side of your roast. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 12px; line-height: 1.5em;\"\u003e\u003cspan style=\"font-size: 12px; line-height: 1.5em;\"\u003eUS Arrival May 2025\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630894088280,"sku":null,"price":6.85,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/IMG20250521142515.jpg?v=1747852009"},{"product_id":"east-timor-lauana","title":"East Timor Lauana","description":"\u003cp\u003eI’ve had a lot of requests to carry a Timor coffee (Tee-more). The hybrid of coffee grown in Timor has some robusta strains 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 cool undertones in the various microlots being sold now. This one is in the Ermera region and can be traced back to a particular village in the Lauana growing region. 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, and it's always a great bean for beginners to learn how to roast on. \u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eThis is a fully washed processed bean\u003c\/strong\u003e, not the wet-hulled process that most Indonesians are. For this reason, it has no earthiness in the flavor, and you can roast it anywhere from very light to very dark. In a light roast (City+), it has a slightly juicy and butterscotch flavor, with a little bit of dark chocolate in the aftertaste -- fairly straightforward coffee but with nice sweetness and juicy (although I'd be hard pressed to name the particular fruit...maybe red grape...) It's very nice and easy to drink. In a Full City+ roast (5 seconds of 2nd cracks), it has wonderful coffee-taste. Thick bodied, sweet, smooth, great coffee, and a hint of that juicy flavor of grapes twinges the sides of your tongue right at the finish. In a dark roast, (30 seconds of 2nd cracks) it really could pass for a nice clean Sumatra Mandheling -- low acid, syrupy body, chocolatey, sweet. It's not bitter and it's bursting with flavor. At the extreme dark roast, well into the 2nd cracks (60+ seconds of 2nd cracks), it's one of the best Italian roasts I've ever had and I can drink it without cream because it is so sweet. I mean, the flavor is still going to be described as smoky, roasty, really dark coffee -- but the sweetness and lack of ashy taste make it a great choice for extreme dark roasts.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630894186584,"sku":null,"price":4.33,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_5e46f331-43f6-470c-b291-04a1bf9e1bc8.jpg?v=1738611765"},{"product_id":"papua-new-guinea-nebilyer","title":"Papua New Guinea Nebilyer Peaberry","description":"\u003cp\u003eNebilyer Valley is a growing region in the Western Highlands next to Waghi Valley. The mill processing this coffee is called Kuta, and it processes and blends the coffee brought in from small farmers in the immediate surrounding area. With that said, the coffee offerings are hit and miss. The Western Valley coffees are not as nice as the Eastern Valley coffees, but it does make a nice utility bean for blending. It does not have organic certification, but Papua New Guinea is organic by law, so certification is not necessary on coffee from here.\u003c\/p\u003e\n\u003cp\u003eThe beans are largely made up of the heirloom Bourbon and Typica varietals grown at 4,000+ feet above sea level. It is sorted by bean size, and these are the peaberries.\u003c\/p\u003e\n\u003cp\u003eThis one is nice as a light roast -- get through the first cracks, but don't take it too much beyond that. This bean is a little bit buttery and creamy, smooth but not a lot of complexity, some lemon, some peannut. It cracks late, and \u003cspan\u003eif you get it too light you'll get some undeveloped flavors that are grassy or vegetable and too tart, so listen for the cracks and make sure you don't pull it out too soon. You can drink it straight, or you can blend it with any coffee that is lacking body to give it a creamier body (Guatemala and Costa Rica are good candidates for blending with it).\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e However, this bean also holds up nicely as a dark roast. Take it 10 seconds into the rolling second cracks and you have a mug of coffee with that full bodied earthy rich character similar to a Sumatra -- but not as earthy as Sumatra. It's like Bali, but not as chocolatey\/complex as Bali. (But blend it with Ethiopia and it's perfect for the Indonesian half of Mokka-Java blend). Or for those of you who really like to burn those beans, you can take this coffee a full 60 seconds into the rolling 2nd cracks and get it all dark oily but yet -- it won't be ashy and bitter -- it holds up very well and gives you a full bodied deep italian roast mug of sweet coffee. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFebruary 2023 arrival\u003c\/span\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630895104088,"sku":null,"price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/1683664340170.jpg?v=1738611748"},{"product_id":"sumatra-3-year-aged-lintong","title":"Sumatra Mandheling Aged 3 Year","description":"\u003cp\u003eThis crop of Sumatra comes from the northern part of the island up by Lake Toba. It was then taken to Malaysia to age in a climate controlled warehouse with regular turning of the bags and moisture readings, to carefully age it for 36 months.\u003c\/p\u003e\n\u003cp\u003eStarbucks uses Aged Sumatra as the primary bean in their Holiday and Christmas Blend every year. It is pungent, intense, full bodied with notes of cedar and spice. It's a mug of coffee that tastes great with holiday foods and spices like pumpkin pie or cinnamon rolls. The aging process has turned the beans brownish -- they look more like Decaf. If the aging goes poorly, you end up with coffee that tastes old -- paper\/cardboard tastes. But when done well, you end up with an extra intense Sumatra. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis is not a light roast coffee, but it's an easy bean to roast. You have to take it at least to the 2nd cracks. I give it 11 degrees past the beginning of the 2nd cracks (about 25 seconds) and enjoy the smooth, full bodied, tobacco cedar flavor with a cinnamon spicy bite. You can go a little darker or lighter then this without too much change in taste. It is so flavorful, that you may want to blend something with it to mute it a little bit. We like it as a 70% base, with some sweeter coffees making up the rest of the blend.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt is equally interesting as a component in espresso. You can go as high as 50% with it in an espresso blend. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eUSA Arrival November 2023\u003c\/span\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630895235160,"sku":null,"price":5.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20231127_161249586.jpg?v=1738611745"},{"product_id":"sumatra-aged-blue-batak","title":"Sumatra Lintong 2 Year Aged","description":"\u003cp\u003eThis crop of Sumatra comes from the northern part of the island up by Lake Toba, grown by the Lintong people. Then these beans were then taken to Malaysia to age in a climate controlled warehouse with regular turning of the bags and moisture readings, to carefully age it for 24 months.\u003c\/p\u003e\n\u003cp\u003eStarbucks uses Aged Sumatra as the primary bean in their Holiday and Christmas Blend every year. It is pungent, intense, full bodied with notes of cedar and spice. It's a mug of coffee that tastes great with holiday foods and spices like pumpkin pie or cinnamon rolls. The aging process has turned the beans brownish -- they look more like Decaf. If the aging goes poorly, you end up with coffee that tastes old -- paper\/cardboard tastes. But when done well, you end up with an extra intense Sumatra. This one is very clean tasting with a ton of spice notes. Reasonably mellow (for an aged Sumatra) and you can drink it straight, but I like adding about 10% of a fruity natural process coffee with it, or 50\/50 if I'm making it as espresso. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis is not a light roast coffee, but it's an easy bean to roast. You have to take it at least to the 2nd cracks. I give it 11 degrees past the beginning of the 2nd cracks (about 25 seconds) and enjoy the smooth, full bodied, tobacco cedar flavor with a cinnamon spicy bite. You can go a little darker or lighter then this without too much change in taste. \u003c\/p\u003e\n\u003cp\u003eUS arrival: September 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630895693912,"sku":null,"price":7.55,"currency_code":"USD","in_stock":false}]},{"product_id":"sulawesi-jaya-washed","title":"Sulawesi Jaya Washed","description":"\u003cdiv class=\"entry-container fix\"\u003eSo here's a first for me. A washed process Sulawesi. Most Sulawesi coffees are wet-hulled, meaning the fruit has been soaked in water, giving them that spicy character. This one was washed at a washing mill. It's like the Aceh Gold of Sumatra -- you wash the bean instead of wet-hulling it and now you have a full bodied indonesian with acidity, fruit flavors, and no earthiness. It's best as a medium roast, shy of the 2nd cracks beginning. \u003c\/div\u003e \u003cdiv class=\"entry-container fix\"\u003eIn addition to the unusual processing method, it is a microlot, farm specific to the Jaya Estate, organic certified, and extremely well sorted, with only the largest beans.\u003c\/div\u003e \u003cdiv class=\"entry-container fix\"\u003eThere is a thorough writeup on the importers site, with roasting graphs, tasting notes, brewing suggestions, more information about the bean and farm, and more. You can read all about it here \u003ca href=\"https:\/\/www.royalcoffee.com\/crown-analysis-cj1071-sulawesi-toarco-jaya-estate-fully-washed-crown-jewel\/\"\u003e\u003cspan style=\"font-weight:400;\"\u003ehttps:\/\/www.royalcoffee.com\/crown-analysis-cj1071-sulawesi-toarco-jaya-estate-fully-washed-crown-jewel\/\u003c\/span\u003e\u003c\/a\u003e\n\u003c\/div\u003e \u003cdiv class=\"entry-container fix\"\u003eOur analysis agreed exactly with theirs. We tried the lighter end of medium with a 413 degree roast, and found the nice lemon-lime soda acidity with sweetness and that instant \"this is a really special coffee\" attribute. On the darker side of medium -- just barely into the 2nd cracks at 418 degrees -- we found the chocolate and peanut butter they were talking about, with a lot less acidity. And even though the two tasting notes sound drastically different, they really aren't. We blended the two roasts together and had a really nice melenge mug. But the 413 degree roast is the better one. \u003c\/div\u003e \u003cdiv class=\"entry-container fix\"\u003eNot your typical Sulawesi, but definitely a great coffee.\u003c\/div\u003e \u003cdiv class=\"entry-container fix\"\u003e \u003cdiv class=\"entry fix\"\u003e \u003cp\u003eUS Arrival November 2016\u003c\/p\u003e \u003c\/div\u003e \u003c\/div\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630896152664,"sku":null,"price":7.0,"currency_code":"USD","in_stock":false}]},{"product_id":"java-blue-batavia","title":"Java Blue Batavia","description":"\u003cp\u003eThis coffee was grown by the Batavia co-op, and they brand their beans as Blue Batavia. Well sorted, low chaff, nice blue-ish colored beans. We don't always buy a coffee from Java, but this year's batch stood out with its baker's cocoa undertones, a tangy molasses flavor, and hints of citrus. \u003c\/p\u003e \u003cp\u003eIn medium roasts you can taste almost some grapefruit and it has a nice balance of acidity with body and complexity. But we like to take it 20 to 30 seconds into the 2nd cracks which flattens most of the acidity and kills most of the citrus, but leaves a full bodied chocolate sweet coffee that is really satisfying and drinkable. It is great no matter how you brew it, but particularly a treat in a chemex, as a french press pulls out some earthiness, but drip brewing doesn't pull out as much complexity as a manual pourover. \u003cspan\u003eYou can Italian Roast this coffee as well, getting it all nice and shiny with oils but without tasting unnecessarily bitter and ashy.\u003c\/span\u003e\u003c\/p\u003e \u003cp\u003eIt also makes a great mokka-java blend when you pair it 50-50 with the Ethiopian or Yemen coffee of your choice. \u003c\/p\u003e \u003cp\u003eJava tends to make great espresso and adds depth to an espresso blend because it doesn't have the earthiness that can cause Sumatra to overpower an espresso shot. Try blending it with 30 - 50% of a natural process or honey process bean to really make a satisfying shot.\u003c\/p\u003e \u003cp\u003eUS Arrival November 2017 \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630897168472,"sku":null,"price":5.65,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/710.jpg?v=1738611729"},{"product_id":"sumatra-kerinci-honey","title":"Sumatra Kerinci Honey","description":"\u003cp\u003eThese beans come from what would normally be considered Mandheling territory, but it's not grown by Mandehling people, so it's referred to as Kerinci Valley, which is an extremely fertile growing area with a population of around 300,000 people. The Kerinci Valley is known as the \"rice bowl\" of Sumatra because of all the crops grown there feed some seven million people. This coffee grows near the Kerinci Seblat National Park and the proceeds go towards preserving the park. \u003c\/p\u003e \u003cp\u003eWe have never had a honey processed Indonesian coffee here before, so this coffee was an experiment for us as well as for them. In short, we don't hate it, but we don't love it. It was a fun coffee to play around with, but not one we would necessarily enter in a competition. So if you're up for participating in this experiment, here is what we found with the coffee. \u003c\/p\u003e \u003cp\u003eIt's not hard to roast. Takes a normal amount of heat, and cracks start at a normal time. As Espresso, our favorite roast was 45 seconds after first cracks end, somewhere around 410 degrees on our roaster. We found that we had to grind the bean a notch finer than normal for best results. We did not get the normal heavy crema expected from a honey coffee, but it did have that honey taste and soft mouthfeel. Tastes of chocolate, orange, and sage came through. Enjoyable, unique.\u003c\/p\u003e \u003cp\u003eAs coffee, our favorite roast was 15 seconds lighter (407 degrees on our roaster). The aroma is bizarre -- soy sauce? garlic? The taste is savory and sweet, with flashes of orange peel, rosemary, and apricot. Soft mouthfeel, smooth, not too astringent or acidic. Hint of cherry. Dries the mouth out a bit after you swallow. \u003c\/p\u003e \u003cp\u003eSo if we roasted it any darker than this the coffee was tasting smoky, turning bitter. By the time it is at 2nd cracks it is just ashy and burnt. On the lighter side, going a little bit lighter of a roast produced a coffee that was more drying in the mouth and more acidic, but not much difference in flavor. Lighter yet (400 degrees, which is where most honey processed coffees shine), was under roasted, with a distinct green bell pepper taste.\u003c\/p\u003e \u003cp\u003eIf you're like us and want to taste every coffee, every varietal, every origin, every process...you gotta try a couple pounds and play around. But don't stock up too much until you make sure you like it. This one was hit and miss for our team -- some finding it great, some finding it too unusual to be enjoyable. We're giving it a mixed review. \u003c\/p\u003e \u003cp\u003eThis crop arrived in the US in August 2017.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630898872408,"sku":null,"price":4.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/663.jpg?v=1738611717"},{"product_id":"sumatra-kerinci","title":"Sumatra Kerinci","description":"\u003cp\u003eThese beans come from what would normally be considered Mandheling territory, but it's not grown by Mandehling people, so it's referred to as Kerinci Valley, which is an extremely fertile growing area with a population of around 300,000 people. The Kerinci Valley is known as the \"rice bowl\" of Sumatra because of all the crops grown there feed some seven million people. This coffee grows near the Kerinci Seblat National Park and the proceeds go towards preserving the park. \u003c\/p\u003e \u003cp\u003eRoast this one like you would a normal Sumatra Mandheling. It's wet-hulled (semi-washed) just like classic Mandheling beans. It has less earthiness, more complexity, but there are no surprises here. Roast it dark, well into 2nd cracks, and enjoy the smoky tobacco, cedar, spice notes, long finish. Naturally low acid. The beans are better sorted and nicer looking than most Mandhelings. This is the also have the honey processed version from this estate, which is always fun to compare the effects that processing makes on a coffee bean. \u003c\/p\u003e \u003cp\u003eThis crop arrived in the US in August 2017.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630898905176,"sku":null,"price":4.49,"currency_code":"USD","in_stock":false}]},{"product_id":"papua-new-guinea-okapa","title":"Papua New Guinea Okapa","description":"\u003cp\u003eThis is an Eastern Highlands province coffee, which is where the best Papua New Guinea coffee tends to comes from. This mill is called Namugo and the region is locally known as Okapa. This is a microlot that was handpicked by the mill owner and set aside to be sold at a premium. Microlots are largely unheard of out of Papua New Guinea before now, so this was an exciting new direction for coffee being exported from the island.\u003c\/p\u003e\n\u003cp\u003eThe light roasts are fruity -- mango and orange, with hops and a little chocolate in the aftertaste. You really don't have to take it very dark. A couple degrees darker than a natural processed bean, but a roasting curve similar to a Kenya is going to get you right where you want to be. If you get any vegetal or wheat tastes, you're too light. You can also take it to the 2nd cracks, you lose the sweetness and the fruit, but it's a nice full bodied medium roast with a little earthiness and some savory\/herbal tastes to make it interesting. However, you can also roast Papua New Guineas dark -- very dark -- and given the current Sumatra shortage, there may be a lot of that happening this year. You end up with a smoky, earthy, tobacco, full bodied coffee that could pass as a Sumatra Mandheling if you weren't thinking about it too closely.\u003c\/p\u003e\n\u003cp\u003eUSA arrival: January 2026\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630899953752,"sku":null,"price":7.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/774.jpg?v=1738611701"},{"product_id":"east-timor-ermera-aifu","title":"East Timor Ermera Aifu","description":"\u003cp\u003eThe hybrid of coffee grown in Timor has some robusta strains in it, and while it doesn't hurt the taste of their coffee, it does give it quite a bit extra caffeine. Actually, the quality of Timor beans has been improving year after year, and it's to the point where there are some cool undertones in the various microlots being sold now. This one is from Ermera growing region. This batch is from a particular village called Aifu and boasts subtle undertones of dried cherry, caramel, tobacco. We sometimes roast Timor coffee extremely dark like an Italian roast, and it holds up very well.\u003c\/p\u003e\n\u003cp\u003eThis is a wet-hulled processed coffee, just like a Sumatra or Bali or Java, so you really can't take it light. The minimum roast is right at 2nd cracks, and it's not particularly interesting at that level. Hints of cherry, bright acidity, fairly clean, fairly sweet. But nothing I'd go back for a 2nd mug of. 15 seconds of 2nd cracks gets you closer. Not too complex, but nice thick body makes it a satisfying medium-dark roast coffee. But really, you want to take it 40 seconds into 2nd cracks. Roast it like a Sumatra. Get it smoky, dark. Now you have a Sumatra-tasting coffee with hints of spice and tobacco with just slightly less earthy, not quite as herbal as most Sumatras. But with the Sumatra shortage this year, this is a really good substitute. It is close enough to a Sumatra that you would be hard-pressed to guess that it wasn't one but the extra caffeine really gives you a jolt. And for the Italian roast fans, take it a full 60+ seconds of 2nd cracks and get a reasonably full bodied ashy oily coffee without overly bitterness (although by definition, and roast that dark will have some bitterness...)\u003c\/p\u003e\n\u003cp\u003eThis particular group of farmers are certified organic, under the CCT co-op (Coffee Co-op of Timor).\u003c\/p\u003e\n\u003cp\u003eUS Arrival December 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630899986520,"sku":null,"price":7.8,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_efa50ffb-0baa-4ae9-b9aa-be6a96c4d4dd.jpg?v=1738611701"},{"product_id":"sulawesi-sapan-minanga","title":"Sulawesi Toraja Mamasa","description":"\u003cdiv id=\"tabs-1\" class=\"tab-pane active\"\u003e\n\u003cp\u003eSulawesi is one of my favorites, and one of the nicest looking Indonesians.  There's quite a bit of creamy chocolate, a little bit of black pepper, and it mostly reminds me of a Sumatra with less earthiness. \u003c\/p\u003e\n\u003cp\u003eThis is a semi-washed process (wet-hulled) coffee just like most Indonesians. The beans have been sorted multiple times and there are very few broken or defective beans in here, which is unusual for Indonesian coffee. The beans are that beautiful fresh blue color and have organic certification. Specifically, this lot was grown in the Mamasa Valley which technically is in the mountains and has a good reputation for its harvests.  Hence, 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 coffee with an 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 ssweetness 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 dark chocolate taste with a hint of spice is a joy -- it is a dark coffee that you can drink black.  \u003cspan\u003eI'm roasting it 2 degrees lighter than our dark Sumatra.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e \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.  It's an ideal choice for Italian Roast.  \u003c\/p\u003e\n\u003cp\u003eThis has more of a medium body, cleaner taste, sweeter, and less intense than a Sumatra, but you'll recognize it as being a neighboring island. It's like a fruity Sumatra.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival May 2025\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630900117592,"sku":null,"price":7.58,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20190402_195822.jpg?v=1738611698"},{"product_id":"sumatra-mandheling-aged","title":"Sumatra Mandheling Aged","description":"\u003cp\u003eThis was a normal Grade 1 double picked Mandheling just like we usually carry. But it was taken to Malaysia to age in a climate controlled warehouse with regular turning of the bags and moisture readings, to carefully age it for 24 months. Just like an aged cheese, the coffee has become more potent and intense.\u003c\/p\u003e\n\u003cp\u003eStarbucks uses Aged Sumatra as the primary bean in their Holiday and Christmas Blend every year. It is pungent, aromatic, full bodied with notes of cedar and spice. It's a mug of coffee that tastes great with holiday foods and spices like pumpkin pie or cinnamon rolls. The aging process has turned the beans brownish -- they look more like Decaf. If the aging goes poorly, you end up with coffee that tastes old -- paper\/cardboard tastes. But when done well, you end up with an extra intense Sumatra. This one is sweet and spicy without any old, cardboardy flavors -- it is exactly how it should taste!\u003c\/p\u003e\n\u003cp\u003eThis is not a light roast coffee, but it's an easy bean to roast. You have to take it at least to the 2nd cracks. I give it 11 degrees past the beginning of the 2nd cracks (about 25 seconds) and enjoy the smooth, full bodied, tobacco cedar flavor with a cinnamon spicy bite. You can go a little darker or lighter then this without too much change in taste. You can absolutely drink it straight, but it is so flavorful that you may want to blend something with it to mute it a little bit. I like 20%-30% of Sulawesi with it, because it has a very similar taste but mellows it out a little bit. Regular Sumatra or Guatemala or Uganda works as well. 10%-20% of any light roast will also balance it out.\u003c\/p\u003e\n\u003cp\u003eIt is equally interesting as a component in espresso. We are enjoying different experiments of blends using this bean, and the espresso turns out pungent, smooth, and satisfying.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630901330008,"sku":null,"price":5.59,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/897.jpg?v=1738611678"},{"product_id":"papua-new-guinea-tsekaka","title":"Papua New Guinea Tsekaka","description":"\u003cp\u003eTsekaka is the name of the Tribe that grows this coffee and also the name of the language they speak. The name of the plantation is Amuliba. All Papua New Guinea coffee is grown organically, and of course the tribe uses sustainable, earth-friendly farming practices as well.\u003c\/p\u003e\n\u003cp\u003eThe varietals grown on their plantation are typica and bourbon, and this is a mix of both. They are sorted by size, and these are the A size (one step down from AA). Nice blue beans all clean and fresh. If you roast it really dark, like 45 seconds into the 2nd cracks, it tastes very much like a Sumatra Mandheling. It's slightly earthy, with spice notes, full body, long aftertaste, a sweetness -- really nice, and worth considering, given the current price and scarcity of Sumatra island coffee. But I prefer to roast it light! In a light roast -- maybe close to a minute out of the 1st cracks -- you will find a smooth creamy butterscotch flavor with some tropical fruits like mango. Lighter yet is even more interesting with a juiciness and a fruity tang. It's a solid mug of Papua New Guinea.\u003c\/p\u003e\n\u003cp\u003eUS Arrival October 2018\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630901395544,"sku":null,"price":4.37,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/910.jpg?v=1738611677"},{"product_id":"bali-natural-kintamani","title":"Bali Natural Kintamani","description":"\u003cp\u003eKintamani is complex and fascinating, particularly because you rarely find a natural-processed Indonesian coffee bean. Its flavor includes that of tropical fruits, strawberry, watermelon, flowers, and cocoa notes. The smooth taste (low acidity) and thick body stand it apart from what could otherwise be mistaken as an African coffee. You would expect earthiness in Bali natural processed Indonesian, but this one is surprisingly clean, with little to none of that earthy or fermented taste.\u003c\/p\u003e\n\u003cp\u003eThis is not a difficult bean to roast as long as you have a head's up on a couple of things. The first cracks are quieter than most coffee cracking. Hence, it is easy to accidentally underroast this. The lighter roasts are interesting, but is you accidentally pull the coffee out while it's still in the first cracks, all you're going to taste is grass. Let it get out of the first cracks, and you get herbal anise, savory pinenut, full body, floral, tropical fruit, banana, slight cherry, strawberry, and overall good sweetness. Keep roasting...you lose some of the character, but you get more chocolate which is arguably even more enjoyable. 2nd cracks are late too.  Let it get just to the second cracks and it will taste like a dark roast and be a bit bitter, but if you take a sip thinking it will be a dark roast with sweetness and slight fruit, it will meet your expectations.\u003c\/p\u003e\n\u003cp\u003eIt's fun to see what you get processing an Indonesian coffee as if it were African. The hybrid of the two is both educational and inspiring. \u003c\/p\u003e\n\u003cp\u003eUS Arrival November 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19894490005592,"sku":null,"price":7.57,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/933.jpg?v=1738611659"},{"product_id":"flores-island-1","title":"Flores Island Washed","description":"\u003cp\u003eFlores (Floor-ess) is an Indonesian island that has a few years under its belt now for exporting a specialty coffee and is starting to get a name for itself on the map and have bigger production.  While traditionally they have always used a wet-hulled process, this lot is a washed process coffee, giving it the cleaner and more complex character with thick body, smooth low acidity, and only slight earthiness. \u003c\/p\u003e\n\u003cp\u003eI do like it as both a medium roast (just into 2nd cracks) and also as a dark roast (20 seconds of 2nd cracks), but mostly I've been drinking it as a medium roast because I can. When you take it dark, it tastes like a regular Flores coffee, but when you take it lighter you get the tobacco and brown sugar and sweet nut flavor that Flores is known for, but without quite as much murkiness and earthy notes that wet-hulled Flores usually has.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUSA Arrival March 2024\u003cbr\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19894507700312,"sku":null,"price":7.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_0682.JPG?v=1738611658"},{"product_id":"flores-2016","title":"Flores Island","description":"\u003cdiv id=\"tabs-1\" class=\"tab-pane active\"\u003e\n\u003cp\u003eFlores (Floor-ess) is an Indonesian island that has a few years under its belt now for exporting a specialty coffee and is starting to get a name for itself on the map and have bigger production.  This is a wet-hulled process, giving it the classic Indonesian character with thick body, smooth low acidity, and slight earthiness. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis coffee carries official fair trade organic certification, rainforest alliance certification, and is packed in a grainpro bag for freshness.   The beans are perfectly sorted of even size, no defects or broken beans, and the color is that beautiful blue-ish hue that good Indonesians often have.  To get all of this in an Indonesian coffee is usually very expensive, but with Flores, it’s quite reasonable.  The complexity found in this bean is on par with a Sulawesi.  I've seen others describing its flavor with pecan, black cherry, and chocolate, and tobacco;  I can't describe it better than that other than adding in a spiciness (black pepper?), nuttiness (hazelnut?) and a really full body.  Tobacco and leather are part of the equation -- it's still Indonesia-tasting. The kicker for me is the range of interesting notes that you are getting, all in one sip.  The sweetness, the roughness, the dryness, the spiciness, the smoothness -- there is so much going on that it makes your mouth immensely happy.  Just try not to smile while you drink this!   It is not so strange as to turn people off either.  I tried some out on ordinary coffee drinkers, and they all loved it.  (these are the types of people who don't like my fruity ethiopias or my complex new guineas....but Flores passes the test).  Even though this is still a lesser-known origin, they have produced this coffee consistently for a few years now, and they're going to keep producing it this way, and it really is not quite like any other coffee you'll find anywhere!  It's...a Flores! \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eNow it looks like other roasters who have picked this bean up are doing a Full City roast, and that’s a shame.  A Full City Flores is for people who like weak coffee without taste.  No aftertaste, thin body, a distracting tartness.  No thanks.  Now at Full City+ (a few seconds into the 2nd cracks, 414 degrees) it starts to get interesting although its still a bit weak.  A dry dark chocolate taste and nice body, smooth, pecan pie, tart plum, pleasant aftertaste.  Very drinkable but not spectactular.  My sweet spot is 20 seconds into 2nd cracks (420 degrees) — a very mild chocolate, strong tobacco, spicy black peppery, smooth, full body, fairly sweet, nutty (hazelnut? pecan?) and a pine like dryness on the sides of your mouth after swallowing that makes you long for another sip.  This is a clean Indonesian — don’t expect too much of that Sumatran earthiness.  Okay, JUST into the rolling second cracks (425 degrees), it starts to lose body, taste thinner, pick up a little bitterness, and pick up hints of burnt chocolate.  It’s still good, in fact, even 30 seconds into the rolling 2nds (430 degrees), it’s holding up as a decent coffee, and I would suggest that the tinge of burnt flavor and smokiness tastes great with a splash of cream, or as a single origin espresso.  But once you hit the rolling 2nds, you do run the risk of someone telling you, “your coffee tastes burnt.”\u003c\/p\u003e\n\u003cp\u003eThe bean seems to need a tad more heat than the average bean to keep up with a normal roasting curve.  And I find myself needing to use a little more grounds than normal when brewing. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS arrival: November 2025\u003c\/p\u003e\n\u003c\/div\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":20072324005976,"sku":null,"price":7.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20250124_171442356.jpg?v=1740675646"},{"product_id":"sumatra-lintong-tano-batak-1","title":"Sumatra Lintong Batak","description":"\u003cdiv id=\"tabs-1\" class=\"tab-pane active\"\u003e\n\u003cp\u003eThis is one of the high-end fancy Sumatrans which used to be very uncommon but in recent years are becoming more accessible and finding a bigger market.  This lot is of highest quality and was sorted three times (Triple Picked Sumatrans are generally less earthy) and it is specifically grown in the northern part of the island around Lake Toba.  It's a relationship coffee -- the importer personally works with the farmers who process it in small batches following specific instructions and then are highly rewarded for their harvest.  \u003c\/p\u003e\n\u003cp\u003eSurprisingly, this is an Indonesian coffee that you can also roast lighter than normal. It has a surprising amount of fruit for an Indonesian bean. One of the sweetest Indonesian coffees you will ever come across. I personally take it about 15 seconds into 2nd cracks.  This is where I find the nicest balance of body and flavor and acidity and sweetness. There's some citrus and cedar and black pepper, some foresty notes. \u003c\/p\u003e\n\u003cp\u003eBut because it is Sumatra coffee, you have to try roasting it dark as well.  Don't overdo it -- maybe about 40 seconds into the 2nd cracks.  BBQ sauce, citrus, spice, root beer, clean, full bodied, beautiful aroma, warms you up, satisfies.  Really nice Sumatra dark roast.\u003c\/p\u003e\n\u003cp\u003eSumatra coffee is inherently one of the easiest to roast. It is very forgiving and has so much body that you get a decent mug no matter what you do to it. If you want more fruit, keep it to more of a medium roast.  If you want a sweet flavorful dark roast, let it go dark.  This is a Sumatra bean that is showing off.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: May 2025\u003c\/p\u003e\n\u003c\/div\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":20072464941144,"sku":null,"price":6.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/726_eb1ba78b-a87a-4345-b06e-739cc9c819d3.jpg?v=1738611648"},{"product_id":"sumatra-lintong-1","title":"Sumatra Lintong","description":"\u003cdiv id=\"tabs-1\" class=\"tab-pane active\"\u003e\n\u003cdiv id=\"tabs-1\" class=\"tab-pane active\"\u003e\n\u003cp\u003eThis Sumatra is specifically grown in just the middle of the island near the town of Lintong, which has become a marketing name for the coffees grown in this area. It holds organic and rain forest alliance certifications. It's still wet-hulled, like a normal Sumatra Mandheling, but it is cleaner, sweeter, and just all around nicer.\u003c\/p\u003e\n\u003cp\u003eI recommend roasting this dark. You can take it 90 seconds into the 2nd cracks for a sinfully dark Italian roast. You can take it 20 seconds into the rolling second cracks for a clean fully bodied dark Sumatran mug. But I like about 35-40 seconds of 2nd cracks. Without the earthiness in the way, you taste chocolate cake and some spice. It has thick mouthfeel, tobacco, very satisfying, warming, makes you smile. Doesn't leave you with the dusty gritty aftertaste of some Sumatra beans.\u003c\/p\u003e\n\u003cp\u003eUSA arrival: September 2024\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":20072493154392,"sku":null,"price":5.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20240910_011020676.jpg?v=1740675632"},{"product_id":"sumatra-boru-batak-1","title":"Sumatra Boru Batak","description":"\u003cdiv id=\"tabs-1\" class=\"tab-pane active\"\u003e\n\u003cp\u003eThese beans come from the Lintong region, grown by small farmers with an exceptional history of producing great coffee near Lake Toba.  If you've had the La Minita Sumatra Iskandar before, then you will be familiar with this coffee, but this is what they are calling it now.  Compared to what you expect to find out of Indonesia, this Sumatra is extraordinary.  These beans are meticulously sorted with only the largest and cleanest beans making the cut (screen 17\/18+). Most Sumatran coffee is riddled with broken beans, bug marks, chaff, and a variety of bean sizes, but that is not the case here.  Notice the beautiful blue hue of the coffee - they are almost glowing.  Everything about the growing and processing and sorting of this coffee is meticulous, and the labor involved in producing this coffee is mind-boggling.  The cultivars are Ateng, Jember, and Garundang.\u003c\/p\u003e\n\u003cp\u003eBoru Batak is extremely rare, only a few hundred bags a year at most, and it has to be reserved long before it arrives.\u003c\/p\u003e\n\u003cp\u003eA wide variety of roasts are acceptable for this coffee, but I do have to most recommend it as a light to medium roast.  At a city roast (maybe 30-45 seconds past the end of the 1st cracks), you find the most complexity, which includes grapefruit, sweet tobacco, butterscotch, and herbal notes.  It has wonderful acidity and a dryness.  At Full City, or even a few snaps into the 2nd cracks, it really pulls out the cedar, both in aroma and taste, but it loses the acidity and fruit of the lighter roasts.  The balance of citrus with cedar in the light roasts, plus thick creamy body and clean aftertaste, is what I feel makes it so remarkable.  There are no musty, earthy, or smoky notes in this Sumatran bean.\u003c\/p\u003e\n\u003cp\u003eIt's a big, dense bean and you can take it well into the 2nd cracks if you must.  At 40 seconds into the 2nd cracks you have a thick syrupy bodied dark roast that doesn't taste burnt and has some nice foresty spicy notes in the background. It's an expensive bean to roast dark, but nonetheless is a fantastic dark roast coffee.\u003c\/p\u003e\n\u003cp\u003eOur whole staff is hooked on it.  This is the sort of memorable mug of coffee that you're still thinking about the next day.  It's pricey, but in this case, I would argue that you get what you're paying for. \u003c\/p\u003e\n\u003cp\u003eThis crop arrived in the US in October 2020.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":20072503803992,"sku":null,"price":7.1,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/637_63c348ec-54db-4be4-8c41-aa3f16d9c43f.jpg?v=1738611647"},{"product_id":"sumatra-blue-gayo-1","title":"Sumatra Gayo Leuser Antara","description":"\u003cdiv id=\"tabs-1\" class=\"tab-pane active\"\u003e\n\u003cdiv id=\"tabs-1\" class=\"tab-pane active\"\u003e\n\u003cp\u003eLeuser Antara is a farmer's co-op in the village of Jagong Jeget in the Aceh region. It is a fair trade organic certified, rainforest alliance certified co-op. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a traditionally processed, wet-hulled Sumatra and you need to roast it dark. At least to the 2nd cracks, but I recommend 40 seconds of 2nd cracks because the darker you go, the sweeter it gets.  This lot of Sumatra is more clean tasting and sweeter than most Sumatra Mandheling lots. We are getting brown sugar, licorice root, vanilla, cocoa, and slight cedar. With this Sumatra, you get just a slight amount of earthiness. It's such a thick syrupy mouthfeel, and that's part of what makes it so satisfying. It's a great mug of coffee on a chilly morning. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival November 2023\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":20072513765464,"sku":null,"price":6.14,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20231110_204703460.jpg?v=1738611646"},{"product_id":"sumatra-gayo-mountain","title":"Sumatra Blue Gayo","description":"\u003cdiv id=\"tabs-1\" class=\"tab-pane active\"\u003e\n\u003cdiv id=\"tabs-1\" class=\"tab-pane active\"\u003e\n\u003cp\u003eI’ll enjoy a good strong dark mug of any Sumatran coffee you throw at me, but this one is one of my favorites. This is a fair trade organic certified, rainforest alliance certified co-op in Northern Sumatra. The \"Blue Gayo\" tends to refer to any Sumatran bean grown around Lake Toba because of the blueish hue apparent in the bean color. \u003c\/p\u003e\n\u003cp\u003eEven though this is still a wet-hulled process in the traditional Indonesian style, the coffee is a lot more clean tasting and complex than Sumatra Mandheling. Part of this is because of how well they sorted it, and part of it is just from where it grew. With this Sumatra, you get just the slightest amount of earthiness, but a lot of complexity.  There is a deep aroma, a syrupy sweet molasses taste, sambuca black licorice, slight allspice herbal note, and slight chocolate. It's such a thick syrupy mouthfeel and then finishes clean, and that's part of what makes it so satisfying. I can’t imagine anyone not liking a mug of this.\u003c\/p\u003e\n\u003cp\u003eYou have to at least get it to the 2nd cracks to bring out the full potential of this coffee, but it really shines as a dark roast. We take it about 40 seconds into the 2nd cracks where it isn't yet bitter or burnt, but it's got some oils.\u003c\/p\u003e\n\u003cp\u003eUS Arrival November 2024\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":20586677764184,"sku":null,"price":7.2,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20241108_215334608.jpg?v=1740675609"},{"product_id":"papua-new-guinea-baroida-estate","title":"Papua New Guinea Baroida Washed","description":"\u003cp\u003eThis is an Eastern Highlands province coffee, which is where the best Papua New Guinea coffee tends to comes from. The region is locally known as Oceania. This is a microlot that was handpicked by the farm owner and set aside to be sold at a premium. Microlots are largely unheard of out of Papua New Guinea before now, so this was an exciting new direction for coffee being exported from the island.\u003c\/p\u003e\n\u003cp\u003eThe light roasts are fruity and savory -- mango, pear. Really buttery. Not herbal or tomato in this one, but very much butter. You really don't have to take it very dark. A couple degrees darker than a natural processed bean, but a roasting curve similar to a Kenya is going to get you right where you want to be. Acidity is nice in it if you rush the roast, and if you slow it down you get more of a citrus juicy mouthfeel. If you get any vegetal tastes, you're too light. You can also take it to the 2nd cracks, you lose the sweetness and the fruit, but it's a nice full bodied medium roast with a little earthiness and some savory\/herbal tastes to make it interesting. However, you can also roast Papua New Guineas dark -- very dark -- as if it's a Sumatra, and it's really nice at this level. Think of a Sumatra with hints of spice and fruit, that's clean and sweet. It's a little pricey because of the attention they took for this lot, but it's the most interesting Papua New Guinea we've found so far this year.\u003c\/p\u003e\n\u003cp\u003eUSA arrival: November 2025\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":31072383664216,"sku":null,"price":6.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20240403_231837275.jpg?v=1740675534"}],"url":"https:\/\/happymugcoffee.mom\/collections\/indonesian.oembed","provider":"Happy Mug","version":"1.0","type":"link"}