{"title":"Peru","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eGenerally speaking, you want to roast your Colombians to 2nd cracks at a minimum.At that level, a good Colombian will have a pleasant acidity, a traditional taste, and be very drinkable, though not memorable.A really nice Colombian at 2nd cracks will have hints of dark fruits and a sweet aftertaste, but this is the exception and not the norm.Colombian is not the best choice for espresso blends, but in a pinch it can substitute for the Brazil or Peru.For espresso, you want the bean to be 20 seconds into the 2nd cracks, and you’ll have a sweet shot and lots of crema, although not a lot of power.You can also drink it --or even better, blend it – at this level.For French Roast go ahead and take it the 50 seconds into rolling 2nd cracks.A pot of Colombian gets you a coffee that won’t wow anyone, but is nonetheless a solid mug of coffee most people would be willing to get a refill on.\u003c\/p\u003e\n\u003cp\u003eAside from special and rare lots, Colombian coffee is a washed process coffee.\u003c\/p\u003e","products":[{"product_id":"peru-cafe-succhia","title":"Peru Café Succhia","description":"\u003cp\u003eThe big two South American coffee producers are Brazil and Colombia. Most of it quite bad -- the cheapest coffees on the market and most abundant. Both are known for high acidity, and quite often a dirty aftertaste. Most of it ends up in French roast and commercial blends. But the Peru crop is a different South American coffee altogether. Peru coffees tend to be cleaner and smoother. And if you get the really good ones, they are very clean, and very low acid. Furthermore, organic Colombians and Brazils are hard to find, but organic Perus are fairly abundant. So abundant that there’s very little premium over the non-organic crops. Hence, Peru has become my recommendation to customers who want a nice dark roast coffee, and an economical option for those who want affordable organic certified coffee.\u003c\/p\u003e \u003cp\u003eThis crop is from a small co-op of farmers, and they are doing a great job. It is grown on the eastern slopes of the northern Andean Rainforest at 5,000 feet above sea level. Besides that, the purchase of this coffee supports the re-forestation of their rainforest, the growth of this co-op, improvements in processing equipment, and societal improvements such as roads, credit banks, and health projects.\u003c\/p\u003e \u003cp\u003eThis is not a complex coffee. It is not acidic, and it is not earthy. We love using this coffee as a flavoring base because there's nothing competing with the flavoring and it is inexpensive. In light roasts (full city, 407 degrees) this coffee shows off hints of cocoa and lemon with remarkable smooth, sweet, delicate flavor. A little boring, but certainly drinkable and nothing offensive in the taste. But it’s high enough up the mountain that you can roast it as dark as you want without turning it into ash. I like it just into the rolling 2nd cracks as a nice smooth traditional morning brew. It’s also a fantastic espresso base 20 seconds into the 2nds, and an ideal French roast coffee as dark as you like..try 50 seconds into the 2nd cracks, add some cream, and enjoy the sweetest strongest coffee you’ve had in quite some time. \u003c\/p\u003e \u003cp\u003eThis is the February 2018 arrival.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630886223960,"sku":null,"price":3.8,"currency_code":"USD","in_stock":false}]},{"product_id":"peru-quillabomba","title":"Peru Quillabomba","description":"\u003cp\u003ePeru coffees tend to be cleaner and smoother than the other South American origins. And if you get the really good ones, they are very clean, and very low acid. Furthermore, organic Colombians and Brazils are hard to find, but organic Perus are fairly abundant. So abundant that there’s very little premium over the non-organic crops. Hence, Peru has become my recommendation to customers who want a South American coffee, and an economical option for those who want affordable organic coffee.\u003c\/p\u003e \u003cp\u003eThe big two South American coffee producers are Brazil and Colombia. Most of it quite bad -- the cheapest coffees on the market, and most abundant. Both are known for high acidity, and quite often a dirty aftertaste. Most of it ends up in French roast and commercial blends. But the Peru crop is a different South American coffee altogether. Peru coffees tend to be cleaner and smoother. And if you get the really good ones, they are very clean, and very low acid. Furthermore, organic Colombians and Brazils are hard to find, but organic Perus are fairly abundant. So abundant that there’s not much of a premium for organic certification versus the non-organic crops. Hence, Peru has become my recommendation to customers who want a South American coffee, and an economical option for those who want affordable organic certified coffee.\u003c\/p\u003e \u003cp\u003ePeru is never terribly exciting or memorable, but this Peru Quillabomba is the best Peruvian that's crossed through our shop this year, making it a good economical choice. At a light roast (full city, 407 degrees) it's smooth and sweet and clean like I expected, but it also has this definite milk chocolate flavor in it. So mellow, so drinkable. Could sip on a coffee like this all day, but probably won't remember it the next day. Doesn't have any citrus notes in it, just chocolate, and maybe a little walnut. Very nice.\u003c\/p\u003e \u003cp\u003eSo you can take it just into the 2nd cracks and it's mellow here too, and still interesting, still drinkable. I like it better lighter, but it's good either way.\u003c\/p\u003e \u003cp\u003eTake it to the rolling 2nd cracks and you have a creamy chocolatey espresso, or a caramel french roast coffee. Starts to lose a little bit of body, but you can blend in a little Indonesian coffee to compensate for that if you want, or just add some cream. \u003c\/p\u003e \u003cp\u003eWe carry Peru Cafe Succhia as much as possible, but the quality of the beans this year were just tough to stand behind. The Quillabomba is a much nicer looking bag of beans.\u003c\/p\u003e \u003cp\u003eUS Arrival: October 2016\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630886715480,"sku":null,"price":4.22,"currency_code":"USD","in_stock":false}]},{"product_id":"peru-cautivo","title":"Peru Cautivo","description":"\u003cp\u003eThe big two South American coffee producers are Brazil and Colombia. Most of it quite bad -- the cheapest coffees on the market, and most abundant. Both are known for high acidity, and quite often a dirty aftertaste. Most of it ends up in French roast and commercial blends. But the Peru crop is a different South American coffee altogether. Peru coffees tend to be cleaner and smoother. And if you get the really good ones, they are very clean, and very low acid. Furthermore, organic Colombians and Brazils are hard to find, but organic Perus are fairly abundant. So abundant that there’s not much of a premium for organic certification versus the non-organic crops. Hence, Peru has become my recommendation to customers who want a South American coffee, and an economical option for those who want affordable organic certified coffee.\u003c\/p\u003e \u003cp\u003eThis Peru El Cautivo is a straightforward bean, not too complex, but very versatile and easy to roast, and a crowd pleasing taste. There's nothing offensive or distracting about it (not too bright, not too complex, not earthy). At a light roast (full city, 407 degrees) it's smooth and sweet and clean like I expected, but it also has this definite milk chocolate flavor and some lemon in it. So mellow, so drinkable. Could sip on a coffee like this all day. \u003c\/p\u003e \u003cp\u003eJust at 2nd cracks you get a darker chocolate with some walnut. Nothing memorable, but no one will complain about it.\u003c\/p\u003e \u003cp\u003eYou can French roast it just fine, you will get some of that ashy bitter taste, but not complete charcoal and not too thin of body.\u003c\/p\u003e \u003cp\u003eUS Arrival January 2018\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630888419416,"sku":null,"price":3.99,"currency_code":"USD","in_stock":false}]},{"product_id":"peru-sol-y-cafe","title":"Peru Sol y Cafe","description":"\u003cp\u003eThis crop is from a smallish group of 1,000 farmers who just established their co-op 10 years ago. They are dedicated to protecting their environment by using sustainable farming practices. They are officially certified with both Organic and Fair Trade. The coffee grows at 3,000 - 5,000 feet above sea level. I like what they're doing and what they believe in\u003cimg\u003e and am happy to help support their endeavors.\u003c\/p\u003e\n\u003cp\u003eFor those of you who like your green coffee beans to look pretty, you will like this lot. It is a clean,  evenly matched bean size, well sorted lot.\u003c\/p\u003e\n\u003cp\u003eIn lighter roasts (full city, 406 degrees) this coffee tastes fairly boring. It's good for using as a flavoring base, or for blending with coffees that need a neutral, traditional note. There's nothing wrong with it -- it's not overly bright, not earthy, no off-tastes, no citrus, etc. Just normal breakfast coffee.\u003c\/p\u003e\n\u003cp\u003eIt's probably best suited as an espresso base, about 20 seconds into the rolling 2nd cracks (430 degrees)\u003c\/p\u003e\n\u003cp\u003eI also like it as a French roast coffee a minute into the rolling 2nd cracks (444 degrees). Add some cream, and enjoy the sweet caramel notes that come out at this roast level.\u003c\/p\u003e\n\u003cp\u003eUS Arrival January 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630888681560,"sku":null,"price":6.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/IMG20260330162056.jpg?v=1774902148"},{"product_id":"decaf-peru-water-process","title":"Decaf Peru (Mountain Water Process)","description":"\u003cp\u003eFor those of you who are concerned about the use of chemicals in the decaf process, Mountain Water Process Peru is worth your consideration. Chocolate undertones are the real selling point on this one and slight savory notes. It is certified fair trade and organic.\u003c\/p\u003e\n\u003cp\u003eA lot of nice roasting options on this one. You can keep it light and get lemon, sundried tomato, and chocolate tasting notes. Let it go just into 2nd cracks and you find darker chocolate flavor, which is less complex but a great option for espresso as well. Go well into the 2nd cracks and get a really decent French Roast!\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630895595608,"sku":null,"price":7.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG-8740.jpg?v=1738611740"},{"product_id":"peru-coopafsi","title":"Peru COOPAFSI","description":"\u003cp\u003eThis Peru COOPAFSI was established with gender equality as an important factor when the land was purchased and divided among producers. It is certified fair trade and organic.  They empower and promote “women grown” coffee. These women contribute to the physical and sensory quality of the coffee. They are always managing new projects and developing new ways to improve the lives of their families. Last year, a committee of women became responsible for distributing loans which will enable producers to improve their own land. They also created a computer lab which allows all members to stay up to date with modern technology,\u003c\/p\u003e\n\u003cp\u003eIt is a well sorted and nice clean Peruvian coffee and has certification  besides! At a light roast (full city, 407 degrees) it's smooth and sweet and clean like I expected, but it also has this definite milk chocolate flavor in it. Mellow and easily drinkable --- could sip on a coffee like this all day. \u003c\/p\u003e\n\u003cp\u003eMedium roast is a nice solid everyday coffee. Nothing too complex, but no bitterness, nice and smooth, creamy, easy drinker. \u003c\/p\u003e\n\u003cp\u003eTake it deep into the 2nd cracks for a french roast if you like a smoky, dark roasty taste without too much ashy char taste.\u003c\/p\u003e\n\u003cp\u003ePeru isn't a coffee that particularly gets me excited, but this one is above average!\u003c\/p\u003e\n\u003cp\u003eUS Arrival September 2018\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630899363928,"sku":null,"price":3.88,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/711.jpg?v=1738611710"},{"product_id":"peru-el-palto","title":"Peru El Palto","description":"\u003cp class=\"p\"\u003e\u003cspan\u003eThis Peru from the \"El Palto\" cooperative was established to improve the quality of coffee in Northern Peru while bettering the lives of the farmers and their families. It includes 189 active members, 40 of which are women owned farms. It is certified fair trade and organic. This coffee, from farmer Arsenio Duares Perez and his family, over a mile high in the Amazonian Andes Mountains was taken from the usual cooperatives crop and sold as a microlot due to its distinction. Coffee from the jungle gets us excited, it's like taking a trip there yourself!\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p\"\u003e\u003cspan\u003eIt is one of the nicest sorted and best tasting Peruvian coffees we've tasted this year. At a light roast (full city, 407 degrees) it's mildly acidic, sweet, clean and has muted fruit notes of pear or grape.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p\"\u003e\u003cspan\u003eA litter darker, just into 2nd cracks it's got a definite milk chocolate flavor we love about nice Peruvian coffees. Very mellow, very drinkable. Could sip on a coffee like this all day. No citrus notes, just chocolate, and a hint of fruit. \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p\"\u003e\u003cspan\u003eTake it deep into 2nd cracks for a french roast if you like a smoky, dark roasty taste without too much ashy char taste. But why take a special microlot coffee this dark!\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p\"\u003e\u003cspan\u003ePeruvian coffee is really wonderful everyday coffee, not too acidic, not too in your face, but wonderfully mellow and drinkable!\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p\"\u003e\u003cspan\u003eUS Arrival March 2024\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630900215896,"sku":null,"price":5.56,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/813.jpg?v=1738611696"},{"product_id":"decaf-peru-swiss-water-process","title":"Decaf Peru (Swiss Water Process)","description":"\u003cp\u003eThis decaf went through the Swiss Water Process plant in Canada, which I generally do not prefer vs the other decaf options, but one advantage to Swiss Water Process decafs is that they aren't as discolored and the cracks aren't as soft as with most decafs. They look more like normal green coffee which means that people who use color and sound to help them know when to end the roast will find these some of the easiest decaf beans to roast up. \u003c\/p\u003e \u003cp\u003eThese are nicely sorted beans, but they don't taste as nice as they look. As with most Swiss Water beans, there is a decaf-taste to them, sort of a papery, thin flavor that just makes it less than desirable in light and medium roasts. However, you can french roast it (30 seconds of 2nd cracks) and get an awesome sweet dark decaf with chocolate undertones. You can also take it just into 2nd cracks and get a nice shot of decaf espresso out of it.\u003c\/p\u003e \u003cp\u003eIt is both Organic and Fair Trade certified, and has the Water processing to stand behind, so it is a very responsible decaf! If you are looking for a dark roast decaf, this is a good deal.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630900740184,"sku":null,"price":7.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/859.jpg?v=1738611687"},{"product_id":"peru-cajamarca","title":"Peru Cajamarca","description":"\u003cp\u003eThe big two South American coffee producers are Brazil and Colombia. Most of it quite bad -- the cheapest coffees on the market, and most abundant. Both are known for high acidity, and quite often a dirty aftertaste. Most of it ends up in French roast, espressos, house blends, and commercial blends. But the Peru crop is a different South American coffee altogether. Peru coffees tend to be cleaner and smoother. And if you get the really good ones, they are very clean, and very low acid. Furthermore, organic Colombians and Brazils are hard to find, but organic Perus are fairly abundant. So abundant that there’s not much of a premium for organic certification versus the non-organic crops. Hence, Peru has become my recommendation to customers who want a South American coffee, and an economical option for those who want affordable organic certified coffee.\u003c\/p\u003e\n\u003cp\u003eCajamarca is the growing region in the northwest of Peru, right up against Ecuador. It is a straightforward bean, not too complex, but very versatile and easy to roast, and a crowd pleasing taste. At a light roast (full city, 407 degrees) it's smooth and sweet and clean like I expected, but it also has this definite green pepper flavor and caramel with slight hints of cherry in it. Mellow and drinkable.\u003c\/p\u003e\n\u003cp\u003eJust at 2nd cracks you get a dark chocolate with some walnut. Nothing memorable, but no one will complain about it.\u003c\/p\u003e\n\u003cp\u003eHere at the shop we sell this as our French roast. We take it at least a minute into 2nd cracks, get it all smoky and oily you will get some of that ashy bitter taste, but the cocoa still comes out, and you can add a little cream to bring out the caramel.\u003c\/p\u003e\n\u003cp\u003eUS Arrival July 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":29028683939928,"sku":null,"price":6.57,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20250606_212006193.jpg?v=1749246869"},{"product_id":"peru-femenino","title":"Peru Femenino","description":"\u003cp\u003eThis Peru Femenino co-op was established by 450 women who took over the economic power of their coffee. They figured since they were growing it, sorting it, and processing it, they should be earning the money from it. Peru Femenino is certified fair trade and organic.  They promote “women grown” coffee, but also empower women's land ownership and leadership in the local communities. \u003c\/p\u003e\n\u003cp\u003eIt is a well sorted and nice clean Peruvian coffee. At a light roast (full city, 407 degrees) it's smooth and sweet and clean like I expected, but it also has some cashew and chocolate flavor in it. Mellow and easily drinkable --- could sip on a coffee like this all day. \u003c\/p\u003e\n\u003cp\u003eMedium roast is a nice solid everyday coffee. Nothing too complex, but no bitterness, nice and smooth, creamy, easy drinker. \u003c\/p\u003e\n\u003cp\u003eTake it deep into the 2nd cracks for a french roast if you like a smoky, dark roasty taste. It's bitter at this roast though; you have to add some cream to bring out the caramel and nutty notes. \u003c\/p\u003e\n\u003cp\u003ePeru isn't a coffee that particularly gets me excited, but this one is above average!\u003c\/p\u003e\n\u003cp\u003eUS Arrival December 2020\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":32772317675608,"sku":null,"price":3.88,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/perufemeninoburlapcoffeebag.jpg?v=1738611523"},{"product_id":"peru-valle-inca","title":"Peru Cajamarca Santuario","description":"\u003cp\u003ePeruvian coffees tend to be cleaner and smoother than the other South American origins. This one is a microlot from Cajamarca, a growing region in the northwest of Peru, right up against Ecuador. Santuario is the co-op.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eI'm roasting it like a Kenya. Hurry the roast through the middle portion to get an effervescent acidity and lengthen out the end to sweeten it. At this light roast level (full city, 407 degrees) it's sweet and clean with tastes of orange and mango and buttercream. This Peru is one of the most complex that's crossed through our shop, making it a good choice for a light roast bean. You can't go wrong with any roast level though. Take it just into the 2nd cracks and it's still interesting, hints of orange, very drinkable. Mellow, milk chocolate, sweet. I like it better lighter, but it's good either way.\u003c\/p\u003e\n\u003cp\u003eTake it to the rolling 2nd cracks and it loses most of its complexity, but it still has good mouthfeel and holds up to the french roast level. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis is one of the most expensive Peruvian coffee we've ever bought, but it's also one of  the best Peruvian coffee we've ever bought, traceable, organic certified, and supporting better specialty coffee out of Peru. So it is what it is.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: January 2022\u003cbr\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":32985074401368,"sku":null,"price":5.95,"currency_code":"USD","in_stock":false}]},{"product_id":"peru-coopafsi-1","title":"Peru Chancamayo Ubiriki","description":"\u003cp\u003eThis Peru Ubiriki co-op was established with gender equality as an important factor when the land was purchased and divided among producers. It is certified fair trade and organic.  They empower small families to earn a living by growing coffee on their own land and selling it into the co-op and being secure in knowing they will be paid fairly for their crop. \u003c\/p\u003e\n\u003cp\u003eThis is a well sorted, nice Peruvian coffee with sweetness, a little citrus and chocolate and nuttiness in the background, and very clean -- no earthiness! At a light roast (full city, 412 degrees) it's smooth and sweet and clean and mellow and easily drinkable --- could sip on a coffee like this all day. \u003c\/p\u003e\n\u003cp\u003eMedium roast (just barely into 2nd cracks) is a nice solid everyday coffee. Nothing too complex, but no bitterness, nice and smooth, creamy, easy drinker. \u003c\/p\u003e\n\u003cp\u003eTake it deep into the 2nd cracks for a French roast if you like a smoky, dark-roasty taste with a dark chocolate aftertaste. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePeru isn't a coffee that particularly gets me excited, but this one is above average and supports a traceable co-op. It is from the Chanchamayo region on the Western Slopes of the Andes and came through a processing station called Norandino, and Norandino has a certified SCA lab and Q grader classes and a state of the art cupping lab. They know what they are doing!\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival August 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":33426421055576,"sku":null,"price":4.7,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20210722_005358866.jpg?v=1738611488"},{"product_id":"peru-valle-inca-2","title":"Peru Yanatile","description":"\u003cp\u003ePeruvian coffees tend to be cleaner and smoother than the other South American origins. This one is a microlot in the Cusco region, by the Valle Inca co-op, in the Yantile Valley.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis Peru is a microlot and carefully sorted, but the fudge and nutty notes make it a good choice for a medium to dark roast bean. Keep your expectations in check, as Peru is never terribly interesting, but at a light roast (20 seconds past the end of the first cracks) it's smooth and sweet and clean like I expected, but it also has this definite milk chocolate and orange flavor in it, as well as a little shortbread cookie and peach. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBut I'm roasting it like an Indonesian coffee. I can take it just into the 2nd cracks and it's excellent here. Rich satisfying chocolate and nuts and smoky tobacco in the flavor. Or well into the rolling 2nd cracks, you have a creamy chocolaty espresso, or a caramel-hued french roast coffee. Starts to lose a little bit of body, but you can blend in a little Indonesian coffee to compensate for that if you want, or just add some cream.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: January 2023\u003cbr\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":39298569830488,"sku":null,"price":5.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG20230214151649.jpg?v=1738611451"},{"product_id":"peru-amazonas","title":"Peru Amazonas","description":"\u003cp\u003ePeruvian coffees tend to be cleaner and smoother than the other South American origins. This one is grown at the beginning of the Amazon River. It is an organic and fair trade co-op called \u003cspan data-mce-fragment=\"1\"\u003eSan Ignacio Rio Amoju\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis Peru is a microlot and carefully sorted, but the fudge and nutty notes make it a good choice for a medium to dark roast bean. Keep your expectations in check, as Peru is never terribly interesting, but at a light roast (20 seconds past the end of the first cracks) it's smooth and sweet and clean like I expected, but it also has this definite milk chocolate and hazelnut flavor in it.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBut I like taking this one to the dark side. I can take it just into the 2nd cracks and it's excellent here. Rich satisfying fudge brownie with nuts. Or well into the rolling 2nd cracks, you can brew it as espresso or coffee and have creamy bitter cocoa notes. \u003c\/p\u003e\n\u003cp\u003eUS Arrival: August 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":39903913705560,"sku":null,"price":6.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20240119_233140032.jpg?v=1738611396"},{"product_id":"peru-junin-natural","title":"Peru Junin Natural","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Junin region of Peru is largely rainforest and represents about a quarter of the country's coffee production. Finca Tasta translates as \"Country Estate\" and is in the Satipo village.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn a super unusual twist, the farmer sundried these beans (natural process) instead of depulping and washing them at the mill (washed process), and it makes it one of the most interesting tasting fruity Peruvian coffees we've ever had. We particularly enjoy it as espresso, where it pulls a shot with notes of grapefruit, toffee, and a lingering finish, making the sides of your mouth pucker in a pleasant way. Lots of crema, lots of complexity. An unusual taste from an unusual coffee bean.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWe're roasting it about 8 degrees darker than an Ethiopia Natural for the ideal espresso (about half way between first cracks ending and second cracks beginning).  As coffee, a couple degrees lighter is the sweet spot. It's excellent coffee with about the same tasting notes, but not as intense or as interesting as the espresso.\u003c\/p\u003e\n\u003cp\u003eThis is the only natural processed Peru coffee I've seen on the marketplace, but it is a success.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival April 2022\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":39942974242904,"sku":null,"price":7.1,"currency_code":"USD","in_stock":false}]},{"product_id":"peru-junin","title":"Peru Junin La Llama","description":"\u003cp\u003eOrganic Perus are fairly abundant, and this one has both Organic and Fair Trade certifications on it. There’s not much of a premium for organic certification versus the non-organic crops so Peru is a value option for customers who want a South American coffee with official certifications.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Junin region of Peru is largely rainforest and represents about a quarter of the country's coffee production.\u003c\/span\u003e It is a straightforward bean, not too complex, but very versatile and easy to roast, and a crowd pleasing taste. There's nothing offensive or distracting about it (not too bright, not too complex, not earthy). At a light roast (full city, 407 degrees) it's smooth and sweet and clean like I expected, but it also has this definite milk chocolate flavor and caramel with floral notes in it. \u003c\/p\u003e\n\u003cp\u003eJust at 2nd cracks you get a darker chocolate and caramel. Nothing too special, but no one will complain about it.\u003c\/p\u003e\n\u003cp\u003eHere at the shop we sell this as our French roast. We take it at least a minute into 2nd cracks, get it all smoky and oily and it holds up really well. The cocoa taste still comes out, and you can add a little cream to bring out the caramel.\u003c\/p\u003e\n\u003cp\u003eUS Arrival May 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":44943603106079,"sku":null,"price":4.63,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/1683664578069.jpg?v=1738611344"},{"product_id":"peru-anaerobic-natural","title":"Peru Anaerobic Natural","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCajamarca is the growing region in the northwest of Peru, right up against Ecuador.  This is a microlot from the El Corazon farm, single varietal Bourbon type, Grade 1 sort, Sundried, and Anaerobic process. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIt makes it one of the most interesting tasting Peruvian coffees we've ever had. Roast it light, like a natural process coffee. Something like a natural Costa Rica or Natural Honduras is good, maybe 30 seconds out of the 1st cracks, but not even half way to the 2nd cracks. Err on the light side. We particularly enjoy it as espresso where it is wild with notes of orange, cider, and spice; and in filter brews as coffee you get chocolate, orange, and sweetness with a zingy anaerobic side note. In a french press, the anaerobic quality is too overpowering for me, but some of us at the shop really dig it. I don't think it's bad, its just a overpowering -- not balanced -- overtakes the legitimately good flavors in this Peru.\u003c\/p\u003e\n\u003cp\u003eThis is the only anaerobic natural processed Peru coffee I've seen on the marketplace, but it is a success.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival May 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":44967815708959,"sku":null,"price":6.55,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20230509_200419524.jpg?v=1738611343"},{"product_id":"peru-chancamayo-la-florida","title":"Peru Chancamayo La Florida","description":"\u003cp\u003eThis Peru La Florida co-op now has around 2000 farmers. It is certified fair trade and organic and birdfriendly.  They empower small families to earn a living by growing coffee on their own land and selling it into the co-op and being secure in knowing they will be paid fairly for their crop. The co-op provides healthcare services in rural areas, technical assistance in crop diversification to create additional income, maintenance of five roads, portable water systems, schools, a bridge, a health clinic, and they have purchased machinery and land to assist with coffee production.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a well sorted, nice Peruvian coffee with sweetness, a little citrus and chocolate and nuttiness in the background, and very clean -- no earthiness! At a light roast (full city, 412 degrees) it's smooth and sweet and clean and mellow and easily drinkable --- could sip on a coffee like this all day. \u003c\/p\u003e\n\u003cp\u003eMedium roast (just barely into 2nd cracks) is a nice solid everyday coffee. Nothing too complex, but no bitterness, nice and smooth, creamy, easy drinker. \u003c\/p\u003e\n\u003cp\u003eTake it deep into the 2nd cracks for a French roast if you like a smoky, dark-roasty taste with a dark chocolate aftertaste. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePeru isn't a coffee that particularly gets me excited, but this one is above average and supports a traceable co-op. It is from the Chanchamayo region on the Western Slopes of the Andes.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival January 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":47673757073695,"sku":null,"price":5.0,"currency_code":"USD","in_stock":false}]},{"product_id":"peru-geisha-1","title":"Peru Geisha","description":"\u003cp\u003eThe coffee is a light roast and a lot of flavors swirl through your mouth as you sip it, leaving you with a memorable coffee experience. The mouthfeel is distinct and different than with most coffees. The aroma and first impression is intensely floral, with notes of blueberry and grape and lilac coming through in the taste. It then switches to a more puckery sensation like a cranberry or hibiscus, and then finishes really sweet like sugar water. \u003c\/p\u003e\n\u003cp\u003eThis is from the Garmas Estate in the San Agnacio region of Peru. Only a handful of farms in the world have the right microclimate to grow the magical Geisha variety of coffee. This is the first time I've seen it attempted in Peru, but the result was solid. Farmer Maximiliano Garcia has a very small operation that he runs with his wife Esperanza Armijos.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe geisha varietal is commonly processed either via washed or natural process, but this one is washed process. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe are roasting it like a honey-process coffee (except roast it a few degrees darker than a honey coffee), which means lots of air-flow, slow steady heat, and small batch sizes. Everything about Geisha beans are delicate. I aim for just shy of a 15 minute roast in our drum roaster, and end the roast just three degrees darker than a natural Ethiopia or about 4 degrees darker than Costa Rica Honey coffees that we have carried in the past.\u003c\/p\u003e\n\u003cp\u003eThis produced floral and fruit flavors, with wonderful acidity and mouthfeel. Lighter roasts are very floral and sour and darker roasts and flattened out and boring, but the sweet spot will get you floral notes (lilac, lavender), fruit (blueberry, grape), and a hibiscus\/cranberry puckery finish. A few degrees difference does give you very different results but none of them were undrinkable.\u003c\/p\u003e\n\u003cp\u003eIt is a delicate bean that is susceptible to scorching, so if you have a drum roaster, don't preheat it above 350 degrees, and go lower than that if you can. Then nudge the heat up gently, evenly, give it plenty of time to get through the 1st cracks, maybe wait 40 seconds more, let it out. We give it a burst of heat and less airflow for the last 30 seconds of the roast, and keep the roast to 15 minutes or less.\u003c\/p\u003e\n\u003cp\u003eUSA Arrival: March 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":48123066024223,"sku":null,"price":9.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20240403_213825337.jpg?v=1738611256"},{"product_id":"peru-cajamarca-natural","title":"Peru Cajamarca Natural","description":"\u003cp data-mce-fragment=\"1\"\u003eIt's highly unusual to see a natural sundried microlot from Peru, and even rarer for it to have been successful and score highly. The farmers sundried these beans instead of depulping and washing them at the mill (washed process), and it makes it one of the most interesting tasting fruity Peruvian coffees we've ever had. We particularly enjoy it as espresso, where it pulls a shot with notes of grapefruit, toffee, and a lingering finish, making the sides of your mouth pucker in a pleasant way. Lots of crema, lots of complexity. An unusual taste from an unusual coffee bean.  In a very light roast, as drip coffee, we get hints of pineapple cake, sweet cherry, citrus, and no earthiness. \u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWe're roasting it about 8 degrees darker than an Ethiopia Natural for the ideal espresso (about half way between first cracks ending and second cracks beginning).  As coffee, you can go as light as an Ethiopia. It's excellent coffee with about the same tasting notes, but not as intense or as interesting as the espresso. Either way, don't roast this like a normal Peru -- you'll scorch it. You have to keep it light to light-medium. \u003c\/p\u003e\n\u003cp\u003eUS Arrival February 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":50599842644255,"sku":null,"price":7.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20250218_200155605.jpg?v=1740674575"},{"product_id":"peru-cusco-santa-teresa-reserve","title":"Peru Cusco Santa Teresa Reserve","description":"\u003cp\u003ePeruvian coffees tend to be cleaner and smoother than the other South American origins. This one is a special microlot from the Cusco region, in the community of Santa Teresa. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUnlike the traditional Peru coffee profile (smooth, chocolate, pleasant but not particularly memorable), this microlot shines with acidity and complexity. It starts with a blackberry juiciness, then green grape, and finishes with a note of cinnamon!  It's much, much nicer than most Peru lots. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe farming group is officially organic certified and grown by small landowning farmers.\u003c\/p\u003e\n\u003cp\u003eYou certainly can roast it dark. It's an above average French Roast and an above average medium roast, but for the price on it, it's a little bit of a waste to burn most of the complexity out of it, so I'd recommend it keeping it 30 seconds past the end of the first cracks to really appreciate the work and time that went into this coffee.  \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival: February 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":50600028078367,"sku":null,"price":7.45,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20250218_211438405_1.jpg?v=1740674560"},{"product_id":"peru-cajamarca-1","title":"Peru Cajamarca","description":"\u003cp\u003ePeruvian coffees tend to be cleaner and smoother than the other South American origins. This one is a single farmer microlot in the Cajamarca region, and is exclusively the Pache varietal, which was first found growing in Guatemala but has migrated to Peru and really thrives here. \u003c\/p\u003e\n\u003cp\u003eThis Peru was grown by Eduardo Llano Linares and was carefully sorted, but the persimmon, toffee, and date notes make it a good choice for a medium to light roast bean. Keep your expectations in check, as Peru is never terribly interesting, but at a light roast (30-40 seconds past the end of the first cracks) it's got a lot more going on than you would expect. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eYou certainly can roast it dark. It's an above average French Roast and an above average medium roast, but for the price on it, it's a little bit of a waste to burn most of the complexity out of it, so I'd recommend it keeping it 30-40 seconds past the end of the first cracks to really appreciate the work and time that went into this coffee.  \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival: January 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":51823882010911,"sku":null,"price":6.39,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG20230214151614.jpg?v=1738611357"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/collections\/peru.jpg?v=1647829812","url":"https:\/\/happymugcoffee.mom\/collections\/peru.oembed","provider":"Happy Mug","version":"1.0","type":"link"}