{"title":"Mexico","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2\u003eRoasting Guide\u003c\/h2\u003e\n\u003cdiv class=\"categoryextrafield\"\u003e\n\u003cdiv class=\"content\"\u003e\n\u003cp\u003eGenerally in lighter roasts, I find unbearable bright acidity paired with undesirable nutty flavor and thin body. At medium roasts I find unpleasant acidity and nothing special in the taste. And in French Roasts, it is simply a run-of-the-mill French Roast. My best result with Mexican coffee is a blend of dark Mexican – maybe 40 seconds of 2nd cracks – blended with Colombian taken right to the 2nd cracks.That gives you an interesting mix of roast level and taste profiles without being weird, and is a solid house blend. But with so many other origins to choose from, I have trouble spending much time on Mexico.  But a really nice fresh Mexican can be roasted just barely into 2nd cracks and stand alone.  \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2\u003eManual\u003c\/h2\u003e\n\u003cdiv class=\"categoryextrafield\"\u003e\n\u003cdiv class=\"content\"\u003e\n\u003cp\u003e\u003cspan\u003eIt is difficult for me to write about Mexican coffee, -- most Mexican coffee on the marketplace is cheap filler coffee and not characteristic of the best Mexican.  We usually will carry one or two really nice, really fresh ones when they arrive in late spring, and then not carry it the rest of the year.  Our favorite taste profile is a medium roast with hazelnut and chocolate undertones.  \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","products":[{"product_id":"mexican-estate-honey-process","title":"Mexico Chiapas Honey Process","description":"\u003cp\u003eReally rare find! This strictly high grown lot of Rain Forest Alliance beans from Chiapas have been carefully honey processed, which tones down the brightness and creates a softer, nutty, sweet, mug of coffee or a creamy neutral shot of espresso. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMexican coffee is not a favorite around here. The really nice ones, sure, they're great, but they come at a hefty price. The inexpensive ones -- ugh, too bright, too harsh, too nutty. Just can't stand behind it. So we don't give them much attention. But a honey processed Mexican! That is worth considering,  and you don't see that too often. Now being honey-processed, you will want to be careful not to scorch it. The bean is pretty fragile, and a dark roast will burn the sugars and make an unpleasant coffee. However, with that said, I do find that the sweet spot on this one is about 5 degrees darker than other Honey Processed Central American beans, and this bean does seem to be somewhat hardier and dense than most Honey Processed beans. Very easy to drink. A nutty taste, an overall sweetness. If you like Mexican coffee, don't miss this one.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: May 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630890123352,"sku":null,"price":5.35,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20240519_173350377.jpg?v=1740675801"},{"product_id":"mexico-robusta","title":"Mexico Robusta","description":"\u003cp\u003eThis is an organic certified Robusta, grown right alongside Arabica plants in the mountains of Chiapas Mexico. 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.\u003c\/p\u003e \u003cp\u003eSo you’ve heard all about this elusive terrible robusta and are curious to see it first hand. Here is a good one for you to experiment with. It’s part of the International Women's Coffee Alliance, which is an organization of women farmers all around the world. 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\u003eThe only APPROVED specialty coffee industry use for robusta is to stick it in your espresso at a 10 to 15% level to give it a full richness, creamy body, and extra caffeine. You want to take it at least into the 2nd cracks -- probably about 15 seconds into the 2nd cracks (and the 2nd cracks start late, so be ready for that).\u003c\/p\u003e \u003cp\u003eBut the unapproved 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 has hints of grains (barley?) and nuts (almond?), and if you pair it with something like dark chocolate, it’s pretty dang good. The body is nice, and 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":19630893957208,"sku":null,"price":5.55,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20241119_162733167.jpg?v=1740675735"},{"product_id":"decaf-mexico-water-process","title":"Decaf Mexico (Water Process)","description":"\u003cp\u003eFor those of you who are concerned about the use of chemicals in the decaf process, Mountain Water Process Mexico is worth a try. It’s sweet and flavorful and can pass for a non-decaf coffee.\u003c\/p\u003e\n\u003cp\u003eA nice clean sweet Central American coffee full of flavor, Organic certified. Decaf coffee is typically best when roasted dark, but this one happens to be a great choice for those who want to roast a light to medium decaf option. As a light roast it has fantastic nutty flavor, full body, sweet aftertaste, a little bit of tangy citrus. It's smoother than what regular Mexico coffee tends to be. As a medium roast, you get milk chocolate and nice creaminess. As a dark roast, it does hold up well, but the body is a little bit thin and it loses some of its flavor -- it's fine, but the light roast is where it really shines.\u003c\/p\u003e\n\u003cp\u003eThe aftertaste on the coffee has a little bit of that decaf taste, but all in all, it is one of the nicest decaf coffees we have seen in a long time. It is a fresh crop microlot traceable Mexico Chiapas.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630897201240,"sku":null,"price":7.45,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/636.jpg?v=1738611728"},{"product_id":"mexico-huatusco","title":"Mexico Huatusco","description":"\u003cp\u003eMexican coffee is not a favorite around here. The really nice ones almost all go to Germany, and the fairly nice ones are hard to come by, and the inexpensive ones -- ugh, too bright, too harsh, too nutty. Just don't have much demand for it. So we don't give Mexican coffee much love. But we do try to find a nice one to bring in right when they come into season. \u003c\/p\u003e \u003cp\u003eThe two main regions of Mexican coffee are Chiapas and Oaxaca. Both can be nice, but the Chiapas is close to the border of Guatemala and in general has a better reputation than Oaxaca coffees. This one is the lesser known \u003cspan\u003eHuatusco which is the northern most growing region, close to Mexico City. We liked it because it has a slightly different profile than a typical Mexican coffee, and because the beans have been sorted very well, with very few defects and above average bean size. At a medium roast, you have a peanut butter taste with slight chocolate. Take it a little darker and you get more chocolate. Take it a little lighter and you get more lemon\/orange. \u003c\/span\u003e\u003c\/p\u003e \u003cp\u003eMexican coffee is pretty easy to roast. It can handle a variety of roast levels and can also be blended with good result. We roasted this bean everywhere from very light to very dark, and found that the two middle roasts were our favorite, but all four roasts were drinkable. In particular, I would suggest roasting this one right before 2nd cracks. It gives it a muted acidity, peanut, citrus, chocolate flavor, creamy body, sweet aftertaste. I would still drink a Costa Rica or Guatemala before a Mexico, but a lot of customers have been asking for Mexican coffee beans, and they are in season, so we picked this one out and recommend it. \u003c\/p\u003e \u003cp\u003eCame into the US June 2017.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630898708568,"sku":null,"price":3.85,"currency_code":"USD","in_stock":false}]},{"product_id":"mexico-chiapas-comon-yaj-noptic","title":"Mexico Chiapas Comon Yaj Noptic","description":"\u003cp\u003eMexican coffee is not a favorite at our shop, but there are always exceptions, and this one deserves some love.\u003c\/p\u003e\n\u003cp\u003eThe two main regions of Mexican coffee are Chiapas and Oaxaca. Both can be nice, but the Chiapas is close to the border of Guatemala and in general has a better reputation than Oaxaca coffees. You want the ones high up the mountain, which this one is. In fact, it is just outside the El Triunfo Biosphere Reserve, one of the world's most diverse forests. The reserve has what's known as a \"cloud forest,\" which is constant low level clouds and almost constant rain\/fog\/mist which the coffee plants love. The forest is a refuge for thousands of plant and animal species.\u003c\/p\u003e\n\u003cp\u003eThe co-op that grew this coffee is called Comon Yaj Noptic which means \"All of us Think\"\u003c\/p\u003e\n\u003cp\u003eThis Mexico coffee shares a lot of traits with a Guatemala Huehuetenango, which is right across the border from it. The lighter roasts are my favorite and are nutty and bright with a little bit of citrus zest. We like this one several degrees lighter than most Chiapas coffees. If you do take it into the second cracks, the coffee is rich and smooth, creamy big body, no earthiness, chocolate and nutty in the aftertaste. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival: June 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630900281432,"sku":null,"price":6.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/820.jpg?v=1738611695"},{"product_id":"mexico-oaxaca","title":"Mexico Oaxaca","description":"\u003cp\u003eThe two main regions of Mexican coffee are Chiapas and Oaxaca. This one is Oaxaca and a microlot. It is from Pluma (micro region) and is the effort of a town called \u003cspan\u003eSan Agustin Loxicha.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIt has a fairly consistent \u003cspan\u003eprofile with what you expect from a typical Mexican coffee -- reminds me of a Guatemala with its sweet nut, creamy, chocolate taste at a medium roast. And because the beans have been sorted very well, you'll find very few defects and above average bean size. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMexican coffee is pretty easy to roast. It can handle a variety of roast levels and can also be blended with good result. We roasted this bean everywhere from very light to very dark, and found that the two middle roasts were our favorite, but all four roasts were drinkable. In particular, I would suggest roasting this one just slightly into 2nd cracks. It gives it a creamy smoothness, macadamia nut flavor, dark chocolate. If you're a big light roast fan, you'll enjoy it lighter -- don't go TOO light with it, but you can take it out about 30 seconds before second cracks to get a sharper, bright lime, caramel, hazelnut taste profile. Third best option is to take it 60 seconds into 2nd cracks and get the roasty, dark peanut notes of a french roast coffee.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: August 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630901592152,"sku":null,"price":5.48,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20211019_003640635.jpg?v=1738611673"},{"product_id":"mexico-chiapas-rosalba-tovia","title":"Mexico Chiapas Rosalba Tovia","description":"\u003cp\u003eMexican coffee is not a favorite at our shop, but there are always exceptions, and this one deserves some love.\u003c\/p\u003e\n\u003cp\u003eWe met the mastermind, Rosalba Cifuentes Tovia, a couple years ago and was super impressed and bought her coffee. We've been to her farms, and town, and even though she processes the coffee for several farmers in the village, this particular lot has been grown just by her family members. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eShe is so excited about her coffee. You can tell how passionate she was about sharing her coffee with people who will appreciate it. This is single varietal (Bourbon), strictly high grown (4,000-5,000 feet altitude), well sorted, very fresh coffee. When you're selecting a Mexican coffee, you want the ones high up the mountain, which this one is, in the town of Bella Vista.\u003c\/p\u003e\n\u003cp\u003eThis Mexico coffee shares a lot of traits with a Guatemala Huehuetenango, which is right across the border. The lighter roasts are a little bit fruity (lemon, melon, apple) with a lot of complexity. It's a really dense bean and needs a lot of airflow. We had a couple of test roasts where the inside wasn't getting roasted enough, so we had to up the airflow. Medium roasts of this bean are so easy to drink. Not terribly complex, but so creamy, so sweet, almost like a toasted marshmallow, it just is gone before you know it. Maybe 5 to 10 seconds of 2nd cracks is the most you really want.\u003c\/p\u003e\n\u003cp\u003eYou can take it darker than that for French Roast, but it's a little bit expensive for French Roast. You would generally be better off using a less expensive bean; like Peru, Uganda or Colombia, but this one certainly can handle it if that's what you're looking for. In general, I'd tell you to stay away from Mexican beans, but you don't want to miss this one.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: August 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":20498960384088,"sku":null,"price":6.4,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20190507_214723.jpg?v=1738611632"},{"product_id":"mexico-honey","title":"Mexico Huatusco Honey","description":"\u003cp\u003eThis strictly high grown lot of beans from Huatusco at the La Laja Estate have been carefully honey processed, which tones down the brightness and creates a soft, nutty, sweet, creamy mug of coffee.\u003c\/p\u003e\n\u003cp\u003eWe met the farmer a couple years ago and got to see pictures of the farm and talk to them and now we try to buy from them each year. A honey processed Mexican! That 's worth a try, you don't see that too often. Now being honey-processed, you will want to be careful not to scorch it. The bean is pretty fragile, and a dark roast will burn the sugars and make an unpleasant coffee. However, with that said, I do find that the sweet spot on this one is about 5 degrees darker than the Honey Processed Costa Ricans and El Salvadors, and the bean does seem to be somewhat hardier and dense than most Honey Processed beans. Very easy to drink. We enjoy the soft mouthfeel, almost buttery.\u003c\/p\u003e\n\u003cp\u003eBy far though, we enjoy it best when it is prepared as espresso (or even an aeropress or moka pot). In our shot of espresso we are tasting lime juice, butter, toffee, orange and a sweet finish. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival June 2025\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":33167266611288,"sku":null,"price":6.38,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20200721_224734.jpg?v=1738611499"},{"product_id":"mexico-huatusco-fermentation","title":"Mexico Huatusco Fermentation","description":"\u003cp\u003eThis strictly high grown lot of beans from Huatusco at the La Loja Estate have been introduced to fermentation yeast while being dried, which is supposed to cause fruity and sweet flavors to emerge from the coffee. It's a new experimental process that I've seen starting to happen on a few farms, but they're still figuring it out. In this batch, they didn't really get any fruit tones, but they did end up making a really sweet, mellow, nutty, chocolate classical Mexican coffee.  We are roasting it pretty much like any Mexican coffee, but it's pretty flexible. If you take it short of the second cracks you get a lot of mellow nuttiness. Right at second cracks you get chocolate with nut. And a few degrees into the 2nd cracks you get chocolate instead of nut. All are nice, but I like the balance of the flavors, so I've been roasting it just barely at 2nd cracks.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOther than that, there's nothing tricky about roasting this bean. It looks and behaves pretty normal and has been fun to play with and drink.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival October 2020\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":33436202139736,"sku":null,"price":4.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20201019_110019.jpg?v=1738611487"},{"product_id":"mexico-veracruz","title":"Mexico Veracruz Zongolica","description":"\u003cp\u003eThe two main regions of Mexican coffee are Chiapas and Oaxaca. This one is from Veracruz where only a tiny fraction of the coffee production occurs. It's on the Northeast coast of the country against the Gulf of Mexico. It was produced by just 20 farmers, all of them women in the town of Zongolica. It's part of an initiative to find new sustainable sources of green coffee from dependable people, and we jumped at the chance to help them out and get to carry their coffee!\u003c\/p\u003e\n\u003cp\u003eIt has a fairly consistent \u003cspan\u003eprofile with what you expect from a typical Mexican coffee. It's bright, nutty, really wakes you up. There's some chocolate and some orange in there as well.  Because the beans have been sorted very well, you'll find very few defects and above average bean size. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMexican coffee is pretty easy to roast. It can handle a variety of roast levels and can also be blended with good result. We roasted this bean everywhere from very light to very dark, and found that the two middle roasts were our favorite, but all four roasts were drinkable. In particular, I would suggest roasting this one just slightly into 2nd cracks. It gives it the least bitterness and the most balance. If you're a big light roast fan, you'll enjoy it lighter -- don't go TOO light with it, but you can take it out about 30 seconds before second cracks to get a sharper, bright lime, caramel, hazelnut taste profile. Third best option is to take it 60 seconds into 2nd cracks and get the roasty, dark peanut notes of a french roast coffee.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: October 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":39522271854680,"sku":null,"price":7.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20210729_011423777.jpg?v=1738611433"},{"product_id":"decaf-mexico-ea-process","title":"Decaf Mexico (EA Process)","description":"\u003cp\u003eFor those of you who are concerned about the use of chemicals in the decaf process, Sugarcane Process (also known as Natural Process and EA (Ethyl Acetate) Process, is a viable option. Really nice decafs have been hard to find on the market the past couple years know, but this Mexico is worth a try. It’s sweet and flavorful and can pass for a non-decaf coffee.\u003c\/p\u003e\n\u003cp\u003eA nice clean sweet Central American coffee full of flavor, Organic certified. Decaf coffee is typically best when roasted dark, and this one certainly can take the heat; but it also happens to be a great choice for those who want to roast a light to medium decaf. As a light roast it has fantastic nutty flavor, full body, sweet aftertaste, a little bit of tangy citrus. It's smoother than what regular Mexico coffee tends to be. As a medium roast, you get milk chocolate and nice creaminess. As a dark roast, it does hold up well, but the body is a little bit thin and it loses some of its flavor -- it's fine, but the light roast is where it really shines.\u003c\/p\u003e\n\u003cp\u003eThe aftertaste on the coffee has a little bit of that decaf taste, but all in all, it is a solid coffee.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":39733391196248,"sku":null,"price":6.55,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/IMG20250521143204.jpg?v=1747852374"},{"product_id":"decaf-mexico-mc-process","title":"Decaf Mexico (MC Process)","description":"\u003cp\u003eReally nice decafs have been hard to find on the market the past couple years know, but this Mexico is worth a try.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eA nice clean sweet Central American coffee full of flavor. Decaf coffee is typically best when roasted dark, and this one certainly can take the heat; but it also happens to be a great choice for those who want to roast a light to medium decaf. As a light roast it has fantastic nutty flavor, full body, sweet aftertaste, a little bit of tangy citrus. It's smoother than what regular Mexico coffee tends to be. As a medium roast, you get milk chocolate and nice creaminess. As a dark roast, it does hold up well, but the body is a little bit thin and it loses some of its flavor -- it's fine, but the light roast is where it really shines.\u003c\/p\u003e\n\u003cp\u003eThe aftertaste on the coffee has a little bit of that decaf taste, but all in all, it is a solid coffee.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":43765804728607,"sku":null,"price":4.68,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG20230214152126.jpg?v=1738611368"},{"product_id":"mexico-veracruz-1","title":"Mexico Veracruz Las Patronas","description":"\u003cp\u003eThe two main regions of Mexican coffee are Chiapas and Oaxaca. This one is from Veracruz where only a tiny fraction of the coffee production occurs. It's on the Northeast coast of the country against the Gulf of Mexico.\u003c\/p\u003e\n\u003cp\u003eThe coffee is grown by the Las Patronas (The Patrons) (\"\u003cspan data-mce-fragment=\"1\" jsslot=\"\"\u003ea person who gives financial or other support to a person, organization, cause, or activity.\u003c\/span\u003e\")  It is a charitable organization which has helped tens of thousands of Central American migrants and was awarded Mexico's most prestigious human rights prize. The organization began when girls stood by the train tracks and threw loaves of bread to hungry migrants traveling through Veracruz on a train (hence a picture of a train on the burlap bag).\u003c\/p\u003e\n\u003cp\u003eAs a coffee, it's about\u003cspan\u003e what you expect from a typical Mexican coffee. It's quite bright, a little nutty, really wakes you up. Good liveliness to it. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMexican coffee is pretty easy to roast. It can handle a variety of roast levels and can also be blended with good result. We roasted this bean everywhere from very light to very dark, and found that the two middle roasts were our favorite, but all four roasts were drinkable. In particular, I would suggest roasting this one just slightly into 2nd cracks. It gives it the least bitterness and the most balance. If you're a big light roast fan, you'll enjoy it lighter -- don't go TOO light with it, but you can take it out about 30 seconds before second cracks to get a sharper, bright lime, caramel, hazelnut taste profile. Third best option is to take it 60 seconds into 2nd cracks and get the roasty, dark peanut notes of a french roast coffee.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: August 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":46585869893919,"sku":null,"price":4.84,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20230903_214927977.jpg?v=1738611313"},{"product_id":"mexico-veracruz-california","title":"Mexico Chiapas California","description":"\u003cp\u003eThe two main regions of Mexican coffee are Chiapas and Oaxaca. This one is from Veracruz where only a tiny fraction of the coffee production occurs. It's on the Northeast coast of the country against the Gulf of Mexico. It's certified Fair Trade and Organic from the California Estate.  \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt has a fairly consistent \u003cspan\u003eprofile with what you expect from a typical Mexican coffee. This Mexico coffee shares a lot of traits with a Guatemala Huehuetenango, which is right across the border from it. The lighter roasts are my favorite and are nutty and marshmallow with a little bit of citrus zest. If you take it into the second cracks, the coffee is rich and smooth, creamy big body, no earthiness, chocolate and nutty in the aftertaste.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMexican coffee is pretty easy to roast. It can handle a variety of roast levels and can also be blended with good result. We roasted this bean everywhere from very light to very dark, and found that the two middle roasts were our favorite, but all four roasts were drinkable. In particular, I would suggest roasting this one just right before or right at the beginning of 2nd cracks. It gives it the least bitterness and the most balance. If you're a big light roast fan, you'll enjoy it lighter but the acidity really pops -- don't go TOO light with it, but you can take it out about 30 seconds before second cracks to get a sharper, bright lime, caramel, hazelnut taste profile. Third best option is to take it 60 seconds into 2nd cracks and get the roasty, dark peanut notes of a french roast coffee.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: November 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":48505936314655,"sku":null,"price":6.8,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20240429_194007424.jpg?v=1740675059"},{"product_id":"mexico-chiapas-san-cristobal","title":"Mexico Chiapas San Cristobal","description":"\u003cp\u003eMexican coffee is not a favorite at our shop, but there are always exceptions, and this one deserves some love. It leans more chocolatey, and tastes like a bright Guatemalan bean. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe two main regions of Mexican coffee are Chiapas and Oaxaca. Both can be nice, but the Chiapas is close to the border of Guatemala and in general has a better reputation than Oaxaca coffees. You want the ones high up the mountain, which this one is. In fact, it is just outside the El Triunfo Biosphere Reserve, one of the world's most diverse forests. The reserve has what's known as a \"cloud forest,\" which is constant low level clouds and almost constant rain\/fog\/mist which the coffee plants love. The forest is a refuge for thousands of plant and animal species.\u003c\/p\u003e\n\u003cp\u003eThe co-op that grew this coffee is called Ki-Sayaab which means \"Tasty Nature\" in the indigenous Mayan language of the area. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSan Cristobal, located in the dramatically undulated tropical highlands of Chiapas, experiences significant variations in weather, from warm and wet to cool and dry. This combined with rich soil, creates ideal conditions for growing coffee.\u003c\/p\u003e\n\u003cp\u003eThis Mexico coffee shares a lot of traits with a Guatemala Huehuetenango, which is right across the border from it. The lighter roasts are my favorite and are nutty and bright with a little bit of citrus zest. We like this one several degrees lighter than most Chiapas coffees. If you do take it into the second cracks, the coffee is rich and smooth, creamy big body, no earthiness, chocolate and nutty in the aftertaste. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival: August 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":48967075922207,"sku":null,"price":5.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20240721_184338475.jpg?v=1740674932"},{"product_id":"mexico-chiapas-comon-yaj-noptic-copy","title":"Mexico Chiapas CESMACH","description":"\u003cp\u003eMexican coffee is not a favorite at our shop, but there are always exceptions, and this one deserves some love.\u003c\/p\u003e\n\u003cp\u003eThe two main regions of Mexican coffee are Chiapas and Oaxaca. Both can be nice, but the Chiapas is close to the border of Guatemala and in general has a better reputation than Oaxaca coffees. You want the ones high up the mountain, which this one is. In fact, it is just outside the El Triunfo Biosphere Reserve, one of the world's most diverse forests. The reserve has what's known as a \"cloud forest,\" which is constant low level clouds and almost constant rain\/fog\/mist which the coffee plants love. The forest is a refuge for thousands of plant and animal species.\u003c\/p\u003e\n\u003cp\u003eThis Mexico coffee shares a lot of traits with a Guatemala Huehuetenango, which is right across the border from it. The lighter roasts are my favorite and are nutty and bright with a little bit of citrus zest. We like this one several degrees lighter than most Chiapas coffees. If you do take it into the second cracks, the coffee is rich and smooth, creamy big body, no earthiness, chocolate and nutty in the aftertaste. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival: June 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":51003231338783,"sku":null,"price":6.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/820.jpg?v=1738611695"},{"product_id":"mexico-chiapas-2","title":"Mexico Chiapas","description":"\u003cp\u003eMexican coffee is not a favorite at our shop, but there are always exceptions, and this one deserves some love.\u003c\/p\u003e\n\u003cp\u003eThe two main regions of Mexican coffee are Chiapas and Oaxaca. Both can be nice, but the Chiapas is close to the border of Guatemala and in general has a better reputation than Oaxaca coffees. You want the ones high up the mountain, which this one is. In fact, it is just outside the El Triunfo Biosphere Reserve, one of the world's most diverse forests. The reserve has what's known as a \"cloud forest,\" which is constant low level clouds and almost constant rain\/fog\/mist which the coffee plants love. The forest is a refuge for thousands of plant and animal species.\u003c\/p\u003e\n\u003cp\u003eThis Mexico coffee shares a lot of traits with a Guatemala Huehuetenango, which is right across the border from it. The lighter roasts are my favorite and are nutty and bright with a little bit of citrus zest. We like this one several degrees lighter than most Chiapas coffees. If you do take it into the second cracks, the coffee is rich and smooth, creamy big body, no earthiness, chocolate and nutty in the aftertaste. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival: April 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":52550830653727,"sku":null,"price":6.1,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/820.jpg?v=1738611695"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/collections\/mexico.jpg?v=1647829812","url":"https:\/\/happymugcoffee.mom\/collections\/mexico.oembed","provider":"Happy Mug","version":"1.0","type":"link"}