{"title":"South America","description":"","products":[{"product_id":"brazil-alta-mogiana","title":"Brazil Alta Mogiana","description":"\u003cp\u003eBrazil is the world’s leading grower of coffee, and a lot of it is “cheap” coffee that is used as fillers, blends, and flavored coffees. It's excellent as an espresso base. We use it as the base to our Bigfoot Espresso, but we don't sell it in our other coffees. However, if you like the nutty mildly acidic flavor of traditional coffees, but want something with lingering aftertaste and complexity on the tongue, this is your cup of joe. Usually you would still blend it with something -- maybe Colombia or Guatemala -- for a breakfast blend coffee. We buy the Natural or Pulped Natural Brazils for our espresso base because they make better espressos than the washed ones. (This one is Natural).\u003c\/p\u003e\n\u003cp\u003eFor espresso, try taking it 10-20 seconds into the 2nd cracks -- just enough to get a spotty oil. Use it anywhere from 40%-100% in your espresso blend. You can take it as far as 40 seconds into 2nd cracks for a stronger espresso in flavored latte beverages.\u003c\/p\u003e\n\u003cp\u003eAs a coffee blend, you still want it on the darker side -- maybe 30 seconds of 2nd cracks would be a good starting place to give your blend some nuttiness and boldness. At a medium roast level, it is boring but can act as a filler to save money.\u003c\/p\u003e\n\u003cp\u003eUS Arrival February 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630886387800,"sku":null,"price":5.92,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/631.jpg?v=1738611891"},{"product_id":"brazil-minas-gerais-peaberry","title":"Brazil Minas Gerais Peaberry","description":"\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eBrazil coffee first and foremost shines as espresso. If you have an aeropress or espresso machine, Brazil should be one of the coffees you keep around. But not all Brazils are equal, and the nicer Brazils are also enjoyable as drip coffee or as part of a coffee blend. This Brazil comes from a co-op in the Minas Gerais region, which is a bit north of the common Mogiana and Cerrado regions. It has a softer, less harsh presence in coffee blends, offering some notes of brown sugar and milk chocolate and caramel to your espresso or coffee blends, along with a full body, and not as much earthy character as the cheaper Brazils. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eThis is a natural-processed coffee which gives it more complexity, but you don't roast it like a natural process -- you still crank it up and take it medium to dark. It is all peaberries (rather small roly poly ones), grown at approximately 3000 feet altitude. It was grown by members of the \u003cspan\u003eCOOPERCITRUS co-op.\u003c\/span\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eAs coffee, it doesn't blow me away, but Brazil really never does. It is an okay breakfast mug, or nice blended in a breakfast blend. But as espresso: majestic. In a dark roast (20 seconds of 2nd cracks) you get fantastic creaminess and a walnut-caramel flavor which is quite enjoyable. In the very dark roasts (50 seconds of 2nd cracks) it remains sweet and creamy and flavorful (although less flavorful than the lighter roast) and still has a pronounced nutty undertone. Definitely a bean for espresso enthusiasts to enjoy playing around with.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eUSA Arrival: December 2025\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630898643032,"sku":null,"price":6.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/1683664514135.jpg?v=1738611720"},{"product_id":"bolivia-peaberry","title":"Bolivia Peaberry","description":"\u003cp\u003eThis is a small microlot from Bolivia -- some of the nicest beans out of Bolivia we've ever come across. It was grown in the Andes Mountains at 6,000 feet altitude, in what is known as the Yungus region which has a rainy climate. It's only the peaberries, which are not common in Bolivia.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBolivia coffee has been harder to source as a lot of farmers in the past few years have torn up their coffee bushes and planted cocaine in its place.\u003c\/p\u003e\n\u003cp\u003eCompared to the other South American coffees, Bolivia is most closely comparable to a Peru. My favorite roast is just barely into 2nd cracks. At this medium roast level you taste dried fruit, tangerine, chocolate, a lot of sweetness. It is smooth, mellow, full bodied, and surprisingly delicious. If you go 20 seconds into 2nd cracks, it is perfect for espresso. Creamy, chocolatey, fruity. Darker than that is not recommended as it does start to become bitter and burnt. Lighter than 2nd cracks is also not recommended as it has a tartness which I would describe as tasting underroasted.\u003c\/p\u003e\n\u003cp\u003eThe beans are nicely sorted and roast and taste the way you would expect for a Bolivia coffee. Even though they are a peaberry, they don't seem to need extra heat or any extra airflow.\u003c\/p\u003e\n\u003cp\u003eUS Arrival May 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":33275821752408,"sku":null,"price":8.45,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/20231002_162431.jpg?v=1738611496"},{"product_id":"peru-cusco","title":"Peru Cusco","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 Cusco region, by the Valle Inca co-op, in the Yanatile Valley.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe candied citrus, pie crust, and chocolate notes make it a good choice for a medium roast bean. Keep your expectations in check, as Peru is never terribly interesting, but at a roast right around the 2nd 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 a bit lighter 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":44384678641951,"sku":null,"price":7.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG20230214151614.jpg?v=1738611357"},{"product_id":"colombia-huila-don-hector","title":"Colombia Huila La Suiza","description":"\u003cp\u003eColombia is making great strides in traceability, quality, and responsible farming. This washed process microlot came from the Huila region via the La Suiza Estate. It's a second generation farmer, Hector Zuniga, who says, \"All of us always working towards the same goal which is to offer you all the best cup. Just taste it.”\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt smells like a scoop of brown sugar. The coffee has great sweetness, a slight acidity, nice aftertaste. A great everyday Colombia coffee. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe roast it just barely into the 2nd cracks.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival February 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":47326270357791,"sku":null,"price":6.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/IMG_20240111_134359.jpg?v=1738611292"},{"product_id":"colombia-cauca-alfonso-pillimue","title":"Colombia Cauca Alfonso Pillimue","description":"\u003cp\u003eThis lot comes from a group of f\u003cspan\u003earmers with small plots of land grown in the fertile volcanic soil of Cauca. Several purchasing agencies around the area meticulously control each purchase to guarantee traceability, fairness, and quality. The farmers all use manual hand-crank depulping machines to remove the cherry from the beans, and raised beds for drying the coffee which gives the coffee good air circulation. It is unusual for the farmer to be able to oversee how their coffee is handled, sorted, and prepped every step of the way, but their efforts pay off. They also have been rewarded with a Rainforest Alliance Certification, one of the most demanding sustainability seals. The positive impact to the preservation of this regions’ biodiversity is substantial and is raising the awareness of the importance of organic and rainforest certifications in the area.  The particular farmer who grew this coffee is named Alfonso Pillimue. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a somewhat typical Cauca region coffee, with some bright and savory notes. \u003c\/p\u003e\n\u003cp\u003eCity Roast: get it through the first cracks and maybe another 30 seconds or so. It starts out slightly tart with cherry tomato notes, and then sweetens out and finishes with a bittersweet cocoa note.\u003c\/p\u003e\n\u003cp\u003eFull City+, barely, if at all, into 2nd cracks, this is my sweet spot for roasting most Colombians, and this one is no exception. There is a slight bread taste, some herbal notes like rosemary, better body, caramel, overall sweetness. \u003c\/p\u003e\n\u003cp\u003eFrench Roast -- 60 seconds of 2nd cracks -- big bold flavor without ashy tastes or too much bitterness. Nothing special here, but a little cream pulls out the caramel flavor.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: May 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":52544833290527,"sku":null,"price":7.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/b6154e38-c2d4-4067-8588-ebdc4e7bba11_1.jpg?v=1778862811"},{"product_id":"venezuela-tachira","title":"Venezuela Tachira","description":"\u003cp\u003eVenezuela has the Andean Mountains running through the country, and although the terrain makes it hard to harvest in some places, the coffee bushes love growing on the side of the mountain. In the early 1900's Venezuela was the third largest exporter of coffee in the world, but by the 1950's, the focus had all shifted to oil. Coffee farms stopped getting investment or support, and by the end of the century, Venezuela was growing enough coffee to handle their own country's consumption but were no longer exporting coffee in any meaningful quantity. \u003c\/p\u003e\n\u003cp\u003eThe government has recently seen value in diversification of the country's assets. Agriculture is one of the opportunities they want to tap into, and coffee is one of the obvious choices. Co-ops are being formed and adding members, and the overall infrastructure and technology is being updated to be able to find buyers on a global level again. \u003c\/p\u003e\n\u003cp\u003eI've only had Venzuelan coffee maybe 4 times ever, and this one is the 2nd best one I've had. And that means it's mediocre, but it is absolutely solid and makes me hopeful for the next few years. \u003c\/p\u003e\n\u003cp\u003eObviously their coffee does not have high demand in the USA. We're sending it out roasted to subscribers this week, and have one extra bag to sell unroasted. It's best a medium roast or close to medium. It holds up okay as a dark roast but isn't anything special. In medium roasts, there's some nuttiness and sweetness, some caramel or molasses sweetness, chocolate, but in a burnt chocolate chip earthy sort of way. Slight orange on the sides of the tongue. Some spice, like ground cardamom or white pepper.  It presumably is a classic Venezuelan taste profile, although I haven't had enough to really know. \u003c\/p\u003e\n\u003cp\u003eSo we roast it about like a Colombia. Not quite into the 2nd cracks (although you could if you wanted). \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUnknown varietal, washed process, 3700 feet above sea level, in the town of Tachira in the Andes Mountains\u003c\/p\u003e\n\u003cp\u003eUS Arrival May 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":52566395126047,"sku":null,"price":6.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/8e1dbd14-90b6-433d-b899-ea0df2421aab_1.jpg?v=1779647098"},{"product_id":"colombia-cauca-maria-rosa","title":"Colombia Cauca Maria Rosa Oidor","description":"\u003cp\u003eThis lot comes from a group of f\u003cspan\u003earmers with small plots of land grown in the fertile volcanic soil of Cauca. Several purchasing agencies around the area meticulously control each purchase to guarantee traceability, fairness, and quality. The farmers all use manual hand-crank depulping machines to remove the cherry from the beans, and raised beds for drying the coffee which gives the coffee good air circulation. It is unusual for the farmer to be able to oversee how their coffee is handled, sorted, and prepped every step of the way, but their efforts pay off. They also have been rewarded with a Rainforest Alliance Certification, one of the most demanding sustainability seals. The positive impact to the preservation of this regions’ biodiversity is substantial and is raising the awareness of the importance of organic and rainforest certifications in the area.  The particular farmer who grew this coffee is named Maria Rosa. She is a great example of the prototypical matriarch figure, overseeing her family farm with her children and producing this excellent coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a somewhat atypical Cauca with plenty of sweetness and complexity but no really savory notes.  \u003c\/p\u003e\n\u003cp\u003eCity Roast: get it through the first cracks and maybe another 30 seconds or so. It starts out slightly tart with cherry tomato notes, and then sweetens out and finishes with a bittersweet cocoa note.\u003c\/p\u003e\n\u003cp\u003eFull City+, barely, if at all, into 2nd cracks, this is my sweet spot for roasting most Colombians, and this one is no exception.  It reminds me of a really nice Huila with brown sugar, red fruit and mild floral notes with a clean finish.  \u003c\/p\u003e\n\u003cp\u003eFrench Roast -- 60 seconds of 2nd cracks -- big bold flavor without ashy tastes or too much bitterness. Nothing special here, but a little cream pulls out the caramel flavor.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: May 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":52589786628383,"sku":null,"price":7.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/20260602_155017.jpg?v=1780430008"}],"url":"https:\/\/happymugcoffee.mom\/collections\/south-america.oembed","provider":"Happy Mug","version":"1.0","type":"link"}