{"title":"South American","description":"","products":[{"product_id":"decaf-colombia-mc-process","title":"Decaf Colombia (MC Process)","description":"\u003cp\u003eI personally drink Decaf Sumatra for its full body and low acidity, but Colombia is less expensive -- and while not everyone likes Sumatra, Colombia is a general crowd pleaser. We either roast it barely into the 2nd cracks, or else roast it a good 30-40 seconds into the second cracks.\u003c\/p\u003e\n\u003cp\u003eNote that this was decaffeinated in Germany using \u003cspan class=\"st\"\u003eMethylene Chloride\u003c\/span\u003e (MC) which is a pretty nasty chemical (it's a handy paint remover). It has a chemical reaction with the caffeine which dissolves the caffeine, leaving the flavor profile and body of the coffee intact. Normally you wouldn't touch anything that fell into your can of paint remover, but truthfully, there is only a trace of it on the coffee when it's imported (less than one part per million or... .000001%), and remember that MC is flammable --- it vaporizes and incinerates at 200 degrees, meaning that if you're roasting beyond 400 degrees, there's not even that slight trace remaining in your brewed coffee. And tests have verified this to be the case, which is why I'm comfortable selling it as a lower-price point option for a decent decaf vs the prices that water-processed decafs command.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630885306456,"sku":null,"price":7.45,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_0335.jpg?v=1738611908"},{"product_id":"colombia-reserva-del-patron","title":"Colombia Reserva del Patron","description":"\u003cp\u003eOnly organic coffees from high altitude farms (1600-2200 meters) are considered. Only the best tasting lots of Bourbon, Caturra, and Typica varietals are selected. Then only the few super-large 18+ screensize beans are sorted out and sold as “Proprieter’s Reserve Colombian” — a classic Colombia coffee with traditional taste, mild acidity, and clean sweet aftertaste.\u003c\/p\u003e\n\u003cp\u003eIt’s sold by the La Minita guys — they know fine coffee, and only put their name on the best of the best of the best. It’s not a Panama or Ethiopia or a natural processed coffee. It’s a washed process Colombia. It’s normal tasting coffee. But FOR a Colombia, it’s surprisingly good — no defects, no earthy-dirtyness in the taste, pleasant acidity, no bitterness, nice flavor with a hint of nutty and caramel undetones and a buttery mouthfeel. It’s also worth noting that despite Colombia being the 2nd largest producer of arabica coffee in the world, it’s hard to find an organic Colombia, which just makes this all the better of a deal.\u003c\/p\u003e\n\u003cp\u003eBecause these are supersized beans that didn’t fall through the screen, all the random artifacts in the coffee ended up in the bag too. In the past I’ve found popcorn kernels, wood, nutshells, and stones, so just be aware! We pick out whatever debris we find before packaging it up for you, but give it a second look after you roast it to double check that you don’t put a stone in your grinder.\u003c\/p\u003e\n\u003cp\u003eNormally this bean is great when you end the roast right before the 2nd cracks begin and drink it straight, or blend it with Guatemala and Sumatra to make a perfect breakfast blend. But this year we are taking it a few degrees lighter then that. Really letting the sweetness and cherry come through. If you take it a little bit darker, it is ideal for espresso. You can also take it dark and enjoy it as a french roast. If you enjoy a cup of old fashioned plain Colombia, but appreciate the difference between good coffee and exceptional coffee, then this is your bean.\u003c\/p\u003e\n\u003cp\u003eUS arrival: November 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630886191192,"sku":null,"price":6.15,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/703.jpg?v=1738611894"},{"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":"bolivia-caranavi","title":"Bolivia Caranavi","description":"\u003cp\u003eThis is a certified organic Bolivia Co-Op coffee from a co-op of 19 farms, called the Aljira co-op near the highest altitude of Caranavi. On the map, you'll find Bolivia landlocked between Peru and Brazil. This can make it hard to export as passage to port requires co-operation of a competing country. Bolivian farmers also have a reputation of being \"hard to work with.\" So a good Bolivia doesn't come on market all that often, and I snatched this one up excitedly.\u003c\/p\u003e\n\u003cp\u003eIt's a washed process coffee, and you can roast it light like a Costa Rica or Honduras to get some floral notes, tangerine, and nuts. If you roast it just into 2nd cracks, you get more of a cocoa and cashew taste with just a hint of citrus, but don't take it any darker than that or it starts picking up a charcoal aftertaste. A Guatemala roasting profile seems to work pretty well for us. It's also excellent as espresso at this roast level.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt is grown at high altitude (4,000-5,000 feet) in the Caranavi region. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival May 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630886322264,"sku":null,"price":6.81,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG20230408112453.jpg?v=1738611892"},{"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":"brazil-cerrado","title":"Brazil Cerrado","description":"\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eBrazil coffee offers mild notes of fruit and nuts and caramel (this is most apparent in espresso, and less so as drip coffee). This one is natural processed and is only the higher quality 17\/18 screensize which is considered more complex and cleaner than the smaller 15\/16 screensize. In espresso, I'm noting tastes of cocoa and slight earth, and as coffee it has a slight nuttiness and tobacco.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMy problem with Brazil is that I can get almost as good of results in my espresso from an organic Peru; and for drip coffee, Peru tastes clean whereas Brazil tastes a little earthy -- so when I look at the South American choices, Peru is more versatile for my needs. But Brazil is cheaper, and as espresso it is has a nicer mouthfeel and more crema.\u003c\/p\u003e\n\u003cp\u003eBrazil can also make a nice house-blend coffee if you roast it dark. French Roast to Italian Roast territory, and then blend it 50\/50 with a dark Indonesian coffee, and you'll get a full bodied traditional coffee that no one will turn up their nose at.  Drinking it straight tends to be disappointing because of the thin mouthfeel, so you have to blend it with something with heavy body like an Indonesian. Especially if you have a habit of putting cream or milk in your coffee. 100% French Roast Brazil with cream brings out the sweet nuttiness, covers up the earthiness, and turns it into an incredibly good mug of coffee.\u003c\/p\u003e\n\u003cp\u003eBut I would suggest a natural-process Brazil such as this one, shines its best as an espresso base. Try it 30+ seconds into the 2nd cracks, and use it in your espresso blend anywhere from 40% to 80%, adding a little African and a healthy dose of Indonesian for the remainder of your blend.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eUSA arrival: February 2026\u003c\/span\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630886781016,"sku":null,"price":5.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_0334.jpg?v=1738611885"},{"product_id":"colombia-valle-de-cauca","title":"Colombia Valle de Cauca","description":"\u003cp\u003eBag comes in stamped front and back with all its certifications. Organic, Rainforest Alliance, and some lesser known environmental stamps. It's imported by RoyalNY, but I feel like it's one step above brokerage coffee because my sales contact has actually visited the farm personally and met the farmers, and they're the exclusive US importer of this farm.\u003c\/p\u003e\n\u003cp\u003eIt's a really nice Colombian, and here's my test. At full city, I'm bracing myself for extreme brightness, but nope, it's not bad. It's entirely drinkable with just a nice gentle acidity and sweetness. Now granted, Full City is not the ideal roast for this bean -- the taste is a little raw still at this level, but the fact that you CAN drink a Colombia at this level means you have a high quality, well-sorted, high-altitude crop.\u003c\/p\u003e\n\u003cp\u003eFull City+, a few seconds into 2nd cracks, I really enjoy the flavor here and this is my sweet spot. There are some mild cherry notes, mild milk chocolate, and mild acidity. Overall sweetness, no bitterness, and clean aftertaste. Now give it another 30 seconds and it's more like \"traditional coffee\" -- which is often what people who like \"Colombia\" are looking for -- just a normal tasting rich mug of Colombia. At this level, you do have a nice shot of espresso.\u003c\/p\u003e\n\u003cp\u003eIn between those two roast levels, the flavor is muddled and not all that spectacular, and if you take it longer, say 45 seconds into the 2nd cracks, some earthiness shows up, which isn't something I find desirable in a Colombian.\u003c\/p\u003e\n\u003cp\u003eValle de Cauca is one of the beter Colombian coffees I've found out of many samples, but keep your expectations in check: It’s a Colombian. It’s not a Panama or Ethiopia or a natural processed coffee. It’s a washed process Colombia. It’s normal tasting coffee. But FOR a Colombia, it’s surprisingly complex, smooth, and good. It’s also worth noting that despite Colombia being the 2nd largest producer of arabica coffee in the world, it’s hard to find an organic Colombia, which just makes this all the better of a deal.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eUS Arrival March 2020\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630887272536,"sku":null,"price":4.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20200831_200420.jpg?v=1738611877"},{"product_id":"colombia-sierra-nevada","title":"Colombia Sierra Nevada","description":"\u003cp\u003eColombia is a traditional breakfast coffee with its acidity and coffee-taste. It is hard to find organic Colombians, but this one does have certification as well as fair trade certification.\u003c\/p\u003e\n\u003cp\u003eSierra Nevada is the most northern coffee growing region and is on the slopes of the Andean mountains which can be difficult to navigate and pick the coffee. It is grown by the Arhuaco indigenous community involving about 700 families. They share a belief system that focuses on protecting the earth — which is central to sustaining all life — and maintaining a harmony between humans and nature.  Their white hats symbolize the snowy mountain peaks they protect, and their tunics, bags and coca leaf traditions are part of their spiritual practice, finding a balance with nature.\u003c\/p\u003e\n\u003cp\u003eThese are nice sized beans, really drinkable with buttery mouthfeel and a caramel undertone. If you're using it for drip coffee, the sweet spot is just a few seconds into the 2nd cracks, but if you're using it for espresso, go at least 30 seconds into the 2nd cracks, and as much as a minute.\u003c\/p\u003e\n\u003cp\u003eUS Arrival Feb 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630887796824,"sku":null,"price":7.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20240903_192846184.jpg?v=1740675813"},{"product_id":"brazil-serra-negra","title":"Brazil Serra Negra","description":"\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eFrom the Cerrado region, Boa Vista micro-region of Brazil, Serra Negra estate. Brazil is the world’s leading grower of coffee, and a lot of it is the “cheap” coffee that is used as fillers, blends, and flavored coffees. It is NOT easy to find an organic Brazil. This one is a UTZ certified, organically grown, 3300 feet altitude microlot from farmer Mistuo Nakao. It largely consists of the admired Yellow Bourbon varietal. La Minita discovered it and brought it in. They mentioned in a newsletter that they had found a sweet microlot Brazil that they were excited about, and it sold out the next day. This is an October 2013 arrival. It was obviously grown, processed, and packed with care. Even came in a grain-pro bag to preserve freshness. (When's the last time you saw a Brazil in a grainpro bag?!)\u003c\/span\u003e\u003c\/p\u003e \u003cp\u003eA couple notes about roasting and tasting Brazils. I do like Brazil coffee, but I don't like 99% of the Brazil coffees that I taste. I don't want an overkill on earthiness, bitterness, or acidity. I do want nutty, mildly acidic, mildly complex, caramel, rich flavor of traditional coffee with overall sweetness. This one fits that description. Second note, when you see a \"natural processed\" coffee, you should instantly think, \"light roast!\" but not with Brazil. It's okay to French roast a natural process Brazil, and the minimum roast for it is Full City. Don't treat it gentle like an Ethiopia.\u003c\/p\u003e \u003cp\u003e-Full City roast. (407 degrees) You're out of the first cracks by a good 20 seconds or so. You're not in the 2nd cracks yet, but will be within the next 30 seconds. Think \"8'O'Clock Classic Red Bag\" coffee. It's a solid, decent cup of coffee that you could brew for your family, a church gathering, a cafe, etc, and no one is going to snub it. Maybe no one is going to remember it tomorrow, but in the moment, its a pleasant coffee, and if you really want to tear it apart, you'll find a zingy citrus dark chocolate note in here.\u003c\/p\u003e \u003cp\u003e-Full City + (415 degrees) You are about 15 seconds into the 2nd cracks, but they aren't rolling yet, just scattered pops. Here, a lot more of the flavor comes out, but also a little bitterness. When it is on my tongue, I'm thinking, \"almond dark chocolate bar melting on my tongue\" It has that contrast of sweet, bitter, nutty, maybe even salty. Pretty clean finish, and nothing bad in the aftertaste. Really nice mouthfeel, smooth thick body. I like this better than Full City. The slight bitterness might be a turnoff to some, but I find it mild enough that it adds to the experience.\u003c\/p\u003e \u003cp\u003e-Viennese (430 degrees) We are now maybe 15 seconds into rolling 2nds. As coffee it is starting to lose it's caramel sweetness and pick up smokiness. Still a nice cup, and works with a drop of cream as well. As espresso, it has nice nutty undertones and complements a blend (pair it with something sweet, maybe a washed african and a peru), but is bitter on its own as a single origin.\u003c\/p\u003e \u003cp\u003e-French (444 degrees) 40 to 60 seconds into the rolling 2nds. Here as drip coffee, it's a smoky nutty French Roast. Nothing special, but not disappointing in any way. As espresso, it has a nice smoky, full taste with caramel undertones. The flavor encompasses your whole mouth in a powerful but pleasing way. The aftertaste is slightly bitter. It could be toned down by blending it with another South American along with a small amount of African.\u003c\/p\u003e \u003cp\u003eFor espresso, use it anywhere from 40%-70% in your espresso blend.\u003c\/p\u003e \u003cp\u003eAs a coffee blend, try putting this with a natural Ethiopia light roast. The Ethiopia accentuates the sweetness of the coffee, and the Brazil lends its rich body and classic taste. \u003c\/p\u003e \u003cp\u003eAs a single origin coffee, start at Full City +, but if you're a dark roast fan, nothing wrong with taking this into French Roast territory. \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630888124504,"sku":null,"price":4.55,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_57db3735-c619-404d-9ef7-7edbfb03b324.jpg?v=1738611861"},{"product_id":"bolivia-fecafeb","title":"Bolivia FECAFEB","description":"\u003cp\u003eThis is a certified fair trade organic Bolivia Co-Op coffee with sweet, clean flavor. On the map, you'll find Bolivia landlocked between Peru and Brazil. This can make it hard to export as passage to port requires co-operation of a competing country. Bolivian farmers also have a reputation of being \"hard to work with.\" So a good Bolivia doesn't come on market all that often, and I snatched this one up excitedly. It's fresh 2014-2015 crop, just came in December 2014. This is from the FECAFEB co-op, which is the \u003cspan\u003eFederation of Coffee Exporting Producers of Bolivia, one of the largest FTO co-ops. The beans themselves are very high quality with very few defects. The beans are uniformly sized, and are reasonably large, roughly a 15-16 screen size. \u003c\/span\u003e\u003c\/p\u003e \u003cp\u003eCompared to the other South American coffees, Bolivia is most closely comparable to a Peru. In the lighter City and City + roasts, you will get a coffee that is boring and normal, but altogether pleasant. It is smooth and has a clean finish. Nice body, nice aroma. Use your imagination and say there's a taste of honey in there. I drank the whole pot of it before I could help myself...but overall, it's just not memorable. It would make a great coffee to flavor, because there's nothing here that's going to compete with the taste of the flavorings. At the second cracks, it starts to get a little bite at the finish -- I suppose if you use your imagination you'd call it bakers cocoa. It's still smooth and oh-so-drinkable, but just ever so slightly bitter with a cocoa taste at the end, and once I brewed it up, I thought, \"yes, this is the right profile for this coffee.\" But then I tried 30 seconds into the 2nd cracks, and this was more interesting yet. Now it had some real character to it, a nice full body, with traditional flavor, and that great cocoa bite at the end was getting better and better, and I was really happy with this roast. And then I took it 60+ seconds into the 2nd cracks into French Roast territory, and it held up fantastic, was a great French Roast and made AWESOME single origin espresso. We were drinking espressos and macchiatos all afternoon and didn't sleep all night, but we couldn't wait to get back to the shop and have more of it.... So all this to say -- if you like light roasts, roast it light. If you like medium roasts, roast it medium. And if you like dark roasts or espressos, take it dark. I almost never say this, but this Bolivian really is a one-size-fit-all kind of coffee bean. There's not any one sweet spot for this bean, but if I did have to pick one, I'd recommend trying it 20-30 seconds past the first snaps of the 2nd cracks.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630888255576,"sku":null,"price":4.45,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_fa960acb-c238-4a7b-9fab-114c468da53e.jpg?v=1738611859"},{"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":"brazil-daterra-monte-cristo","title":"Brazil Daterra Monte Cristo","description":"\u003cp\u003eThis coffee is imported by the ELAN group, which is dedicated to finding and supporting sustainable, organic, fair trade coffee. This Brazil is also Rainforest Alliance certified, which is a nice thing to see on a Brazil coffee, as this ensures they are not depleting forests for coffee plantations.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Daterra Brazil coffee has been consistently well-received\u003c\/span\u003e\u003cspan\u003e in the Cup of \u003c\/span\u003e\u003cspan\u003eExcellence competition. Within the Daterra branding are 88 mini-farms. Monte Cristo is one of those mini farms, and produces natural-process beans in the Alto Mogiana region. This is the 2015 crop and comes packed in a grain-pro bag for ultimate freshness, and this is the 2nd year in a row that we have bought the beans grown on Monte Cristo.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eI daresay this is the best cup of brewed coffee I've ever had from Brazil. It's also the most expensive Brazil I've ever stocked, but that's the way it works. This coffee has a nice clean and consistent taste without earthiness or bitterness often found in cheaper Brazils. In addition, it has slight dark red berry and definite chocolate in the cupping profile. I'm roasting it to a bean temp of 421 (just barely into the true 2nd cracks) to brew it as coffee, and a bean temp of 433 ( (about 40 seconds into the 2nd cracks, right as its starting to get violent and become \"rolling 2nds\") to use as an espresso base. It creates an awesome depth and flavor and sweetness to your espresso blend. You can also brew it as coffee at this dark roast level if you enjoy sweet French Roasts.\u003c\/p\u003e\n\u003cp\u003eCoffee Specifications:\u003c\/p\u003e\n\u003cp\u003eVariety: Typica, Bourbon\u003c\/p\u003e\n\u003cp\u003eAltitude: 3,000-3,900 feet\u003c\/p\u003e\n\u003cp\u003eHarvest: August – September\u003c\/p\u003e\n\u003cp\u003eCertifications: Organic, Rainforest Alliance\u003c\/p\u003e\n\u003cp\u003eCoffee Characteristics:\u003c\/p\u003e\n\u003cp\u003eQuality: chocolatey, crema, dark red berry notes, floral sweet hazelnut finish\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eA couple notes about roasting and tasting Brazils. I do like Brazil coffee, but I don't like 99% of the Brazil coffees that I taste. I don't want an overkill on earthiness, bitterness, or acidity. I do want nutty, mildly acidic, mildly complex, caramel, rich flavor of traditional coffee with overall sweetness. This one fits that description. Second note, when you see a \"natural processed\" coffee, you should instantly think, \"light roast!\" but not with Brazil. It's okay to French roast a natural process Brazil, and the minimum roast for it is Full City. Don't treat it gentle like you would an Ethiopian.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630888648792,"sku":null,"price":4.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_3ef14a63-8607-4b6a-a66e-d6dd6a0a0926.jpg?v=1738611853"},{"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":"colombia-santa-barbara","title":"Colombia Santa Barbara","description":"\u003cp\u003eColombian farmers are really starting to pay attention to quality and discovering that higher quality equals higher prices for their crops.\u003c\/p\u003e\n\u003cp\u003eThe Santa Barbara Estate has a passion for quality. Because it is an estate, and not a co-op, the farmers are paid for QUALITY, not QUANTITY. This makes a huge difference. With the right incentives, only perfectly ripe coffee is picked, the cherries are sorted carefully, they are processed carefully, you end up with a Colombian that's sweet, creamy, and oh-so-drinkable without defects or off-tastes. However, this is a Colombia that tastes like a Colombia. For some of my customers, that means this is too boring of a bean for you to bother with. For others of you, it means this is a \"regular, normal coffee\" and is exactly what you are looking for. This one is from the \u003cspan\u003eAntioquia region and the beans are the larger \"Supremo\" 17\/18 bean size. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBecause it is an estate, it is not eligible for \"fair trade\" certification, but the workers and farmers are well-taken care of, and paid above-fair-trade standards. The estate has also chosen not to pay for organic certification, but their dedication to environmental sustainability and care includes a commitment to grow coffee in organic, traditional methods.\u003c\/p\u003e\n\u003cp\u003eFull City+, a few seconds into 2nd cracks, I really enjoy the flavor here and this is my sweet spot for roasting this bean. There are some mild cherry notes, creamy milk chocolate, dried raisin, date, overall sweetness, no bitterness, and clean aftertaste.\u003c\/p\u003e\n\u003cp\u003eNow give it another 30 seconds and it's more like \"traditional coffee\" -- which is often what people who like \"Colombia\" are looking for (\"do you have any normal coffee??\") -- here is your nice dark morning mug of Colombia. The kind of brew you could serve at a gathering and not hear any complaints.\u003c\/p\u003e\n\u003cp\u003eUS arrival of November 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630888812632,"sku":null,"price":5.39,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/609.jpg?v=1738611851"},{"product_id":"colombia-tolima-ascisp","title":"Colombia Tolima Peaberry","description":"\u003cp\u003eColombia has certainly upped it game in quality and processing in the past couple of years. This one has both Fair Trade and Organic certifications which tend to be expensive to achieve in Colombia. It is from the Tolima region -- and more specifically Planadas.\u003c\/p\u003e\n\u003cp\u003eThe Tolima growing region has become one of my favorite coffee regions in Colombia for two reasons. 1- it consists of mostly small farmers with a passion for quality and minimal corruption. 2 -- the altitude is perfect for coffee. The ACEDGA co-op has 76 family farms which is small enough that they can keep a tight control on quality. The co-op grows coffee at an average altitude of 5500 feet above sea level. Because these are small farms, the farmers are paid for QUALITY, not QUANTITY. This makes a huge difference. With the right incentives, only perfectly ripe coffee is picked, the cherries are sorted carefully, they are processed carefully, you end up with a Colombian that has some interesting flavors in it.\u003c\/p\u003e\n\u003cp\u003eMy favorite landing point is Full City, not quite into the 2nd cracks. This is where we are tasting a lot of sweetness and hints of savory notes like tomato and chocolate. There's some citrus as well, but not prominent. It's different enough that we can't brand it as our \"Traditional Colombia\" roast, but are enjoying it as a microlot. Overall sweetness, no bitterness, and clean aftertaste.\u003c\/p\u003e\n\u003cp\u003eNow take it just into the 2nd cracks and it attaches a slightly bitter baking cocoa taste on the end -- which is very nice in its own way. If someone gave me a mug of this and said it was supposed to taste like this, I'd believe them and enjoy it.... but in truth, the cocoa taste is the slight beginning of over-roasting the bean. Anything darker than this and you have nice dark roast coffee, but you are just tasting the roast, and not the origin.\u003c\/p\u003e\n\u003cp\u003eUSA Arrival January 2022\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630889074776,"sku":null,"price":6.19,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/675.jpg?v=1738611849"},{"product_id":"ecuador-fto-co-op","title":"Ecuador FTO Co-op","description":"\u003cp\u003eThis is the first Ecuador that Happy Mug has carried. There are two problems with Ecuador. The first is the low volume that the country exports. They ship out 400,000 pounds a year which sounds like a lot, but when you think about 50 million pounds a year out of Brazil and 15 million pounds a year out of Colombia, you see that Ecuador's industry is just a speck on the graph. The second problem is that all of the coffee here is still processed by hand by the individual farmers, and with varying success. And then all pooled together by the various members of the co-op. So finding a lot of Ecuador that actually shines is almost unheard of. \u003c\/p\u003e \u003cp\u003eWhat I can say about this one, is it has fair trade and organic certification and the beans look nice and more importantly, tastes NICE. A City roast offers more flavor than one would expect. Nicer than a Peru, nicer than a Colombia or Brazil. Not on par with say, a Costa Rica, but hey, that's not a fair comparison. There's not one outstanding tasting note to mention, but overall I think you could call it chocolate and apple and be on the right track. Maybe a little nut as well. As you get it to Full City, it loses that depth of flavor and turns a bit flat. At the second cracks it comes back, and while it loses the apple\/chocolate notes, it is a solid nice traditional coffee with a good balance of brightness and body with no defects to note. This is actually where I'm landing it as a production roast to show off for customers, and I've gotten complements on it at this roast level. Take it a bit darker yet, and it is a nice single origin espresso because it is makes a middle-of-the-road shot -- nothing too bright or fruity or rough or crazy -- just a nice drinkable smooth shot of espresso with decent crema. \u003c\/p\u003e \u003cp\u003eSo while I'm not raving up and down about this coffee, it is solid. It is a really nice representation of Ecuadorian coffee, and supports fair and organic farming. It's good enough to stand behind and shows a glimpse of where the Ecuador coffee industry is heading. This is the 2014 crop.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630890090584,"sku":null,"price":4.85,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_20f85b34-47a7-4d44-841a-3ddc39a5fb6e.jpg?v=1738611844"},{"product_id":"colombia-finca-la-meseta","title":"Colombia Finca La Meseta","description":"\u003cp\u003eColombia is having one of its best years in a long time, with a plentiful harvest, and a special attention to quality. This bag came in decorated with an impressionist painting of bright flowers and is not entirely \"typical\" of a Colombia. We got this direct from the farm through the La Minita company, and the farm is run by Hernan Fernandez, in the Jardin region, on a 5000 foot altitude coffee estate called \"Finca La Meseta\" \u003c\/p\u003e \u003cp\u003eColombian coffee beans -- the really good lots -- tend to get lost amongst the millions of bags of ordinary beans, and the small farmers are doing what they can to stand out when they really have a good harvest.\u003c\/p\u003e \u003cp\u003eMy favorite roast of this is just at verge of 2nd cracks. It's a smooth full flavored coffee, and although it might pass as \"ordinary Colombian\" to the average person, you and I will notice what makes this so special. Undertones of orange creamsicle! Orange, vanilla, and a hint of cocoa with a creamy mouthfeel, and a sweet dry aftertaste. Really cool for a Colombia coffee. If in doubt as to when to let the beans dump, lean towards a slightly lighter roast as opposed to a slightly darker one, to fully enjoy the orange vanilla notes. \u003c\/p\u003e \u003cp\u003eThis was a really small microlot, and if you search the web for other roasters who were lucky enough to get a few bags of this, they are selling it for $17 to $22 a pound roasted....something tells me this one's gonna go fast.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630890221656,"sku":null,"price":4.45,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_996fc0a1-693d-457b-8a5d-39edccb71c1a.jpg?v=1738611842"},{"product_id":"brazil-machado-estate","title":"Brazil Esperanca Estate","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 single estate 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 cherry and milk chocolate and brown sugar to your espresso or coffee blends, along with a full body, and not as much earthy character as the cheaper Brazils. It still has a definite Brazil coffee character, you'll note it in the aftertaste, that flavor you just don't pick up from other origins -- but it's not as harsh and earthy and thin as the cheaper Brazilian coffees. \u003cbr\u003e\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 the Red Catuai varietal grown at 3700 feet altitude, and it is all from the Esperanca Estate, grown on a family farm with 50 years of experience and loads of passion and knowledge. The farmer's name is Deyvid Oliveira and his whole family works on the farm, with hands on care to grow and process on-site the best coffee they possibly can. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eI still suggest that Brazil is best suited as an espresso base. Try it 15 seconds into the 2nd cracks, and use it in your espresso blend anywhere from 40% to 80%, adding a little African and Indonesian for the remainder of your blend. But if you like that distinct taste of a Brazilian coffee, this is one you can drink, either as a single origin or in a blend. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS arrival: November 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630891335768,"sku":null,"price":6.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20231122_204236856.jpg?v=1738611820"},{"product_id":"colombia-cauca-san-antonio","title":"Colombia Cauca San Antonio","description":"\u003cp\u003eColombia is making great strides in traceability, quality, and responsible farming. This microlot came from the Cauca region via the Asorcafe co-op. The Asorcafe was started 10 years ago with the goal of better marketing and pricing for their coffee in the global marketplace This bag came in decorated with the picture of Saint Anthony standing outside a chapel and is not entirely \"typical\" of a Colombia. It sold for a huge premium over generic Colombia, and the farmers directly received the premium for their attention to quality.\u003c\/p\u003e\n\u003cp\u003eColombian coffee beans -- the really good lots -- tend to get lost amongst the millions of bags of ordinary beans, and the small farmers are doing what they can to stand out when they really have a good harvest like this one.\u003c\/p\u003e\n\u003cp\u003eMy favorite roast of this is just at verge of 2nd cracks, not quite yet there. It's a smooth full flavored coffee. Very drinkable, as I sit here writing about it, I keep subconsciously draining my mug and reaching for a refill. If in doubt as to when to let the beans dump, lean towards a slightly lighter roast as opposed to a slightly darker one, so you don't lose the dried fruit notes rarely found in a South American bean.\u003c\/p\u003e\n\u003cp\u003eIt's not as fruity or complex as in previous years, but it does have that raisin\/fig\/brown sugar note going on, a lot of sweetness, no bitterness, clean aftertaste, good body. It's fairly ordinary, but in a good way, as in just a good traditional mug of coffee.\u003c\/p\u003e\n\u003cp\u003eUS Arrival November 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630891499608,"sku":null,"price":5.35,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/832.jpg?v=1738611817"},{"product_id":"colombia-huila-atprocafes","title":"Colombia Huila Santa Maria","description":"\u003cp\u003eColombian farmers are really starting to pay attention to quality and discovering that higher quality equals higher prices for their crops. The Santa Maria village within Huila is growing a reputation for sweet, clean, bright coffee. It's one of the highest producing areas within Huila.\u003c\/p\u003e\n\u003cp\u003eThe Huila region is generally my favorite. It sits in the south center of the country, enjoys altitudes of 4500-5000 feet, and often has more of a cocoa and sweet stone-fruit taste than those in the northern regions of Colombia.\u003c\/p\u003e\n\u003cp\u003eThis is a good everyday Colombian. It is not by definition a microlot, and it does not have a particular set of flavor notes to make it stand out. I roast it as a medium roast and get the slightest hints of peach and tangerine,  it's sweet, not bitter, not astringent, but it does have a nice acidity to it. Fill up your mug, grab a bagel, and you're off to a good day.  You can also take it as dark as a minute of 2nd cracks if you prefer French Roast coffees.\u003c\/p\u003e\n\u003cp\u003eThis lot comes from a group of f\u003cspan\u003earmers with small plots of land. 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. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUS Arrival April 2026\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630891597912,"sku":null,"price":6.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20230928_161952753.jpg?v=1738611815"},{"product_id":"brazil-chapadao-de-ferro","title":"Brazil Chapadao de Ferro","description":"\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eThis 2015 Cup of Excellence winner (well...19th place), is grown by the \u003cspan\u003eDelarisse family. The Cup of Excellence judges evaluated it as coffee. I would argue that coffee is not even this bean's strong point. Evaluate it as espresso, and be blown away. This coffee arrived in the USA in April 2015 and will most likely be our best Brazil of 2015. We bought it a couple months ago and have been eagerly awaiting its arrival. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e \u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eCoffee Review evaluated it as espresso 5 years ago \u003ca href=\"http:\/\/www.coffeereview.com\/review\/brasil-fazenda-chapadao-de-ferro-espresso\/\" target=\"_blank\"\u003ehttp:\/\/www.coffeereview.com\/review\/brasil-fazenda-chapadao-de-ferro-espresso\/\u003c\/a\u003e and they rated it a 90. It's presumably even better than a 90 this year. \u003c\/span\u003e\u003c\/p\u003e \u003cp\u003eThis is a natural-processed Brazil which is my preference for espresso (although pulped-natural can be every bit as good or better). What surprised me is how good of espresso it makes at a medium roast level. Usually I take espresso well into the 2nd cracks -- and you can -- but it absolutely shines just barely into the 2nd cracks. (for us, 2nd cracks started around 417 degrees and we dumped it at 421 -- roughly 20 seconds after the first audible sounds of the 2nd cracks) This is compared to say, 440 degrees for most of our Brazil espresso.\u003c\/p\u003e \u003cp\u003eAt this medium roast level, evaluated as espresso, we taste subtle floral notes (so unusual to taste subtle jasmine in an espresso, but wonderful!), dates, figs, chocolate. We enjoyed the sweetness of the shot with only mild bitterness. The mouthfeel of creaminess (buttermilk!) was also unexpected but fantastic. \u003c\/p\u003e \u003cp\u003eAt our typical French Roast, evaluated as espresso, we still taste the dates and figs with a more intense chocolate and a more powered bitterness. The creamy mouthfeel remains, although subdued slightly. It is still fantastic espresso but lacks the complexity and clarity of the medium roast. We would probably add a small percentage of other coffees to round it out, at this roast level.\u003c\/p\u003e \u003cp\u003eWe haven't spent much time brewing it as coffee. We tried a few basic french presses and a drip brew, and we didn't find anything that wowed us, although the fact that it won at COE makes me think you could tweak it and find something good here. I'm guessing this will be a fantastic Aeropress coffee, but we haven't attempted that yet. A solid Brazil like this always makes a nice base for a breakfast blend with say, a Central American and dark Indonesian. \u003c\/p\u003e \u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eThis is not an organic certified coffee, but it is traceable back to the particular farm, and that farm is sustainable and uses traditional organic growing methods. \u003c\/span\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630891630680,"sku":null,"price":4.48,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_5e060e66-73c3-4675-9e33-b8dcad9eddc0.jpg?v=1738611814"},{"product_id":"colombia-alma-del-cafe","title":"Colombia Alma del Cafe","description":"\u003cp\u003eColombia is making great strides in traceability, quality, and responsible farming. This lot comes from the Antioquia region which is from the northern part of the country. It's the same region as the Santa Barbara Estate coffee, and much of the land is mountains and valleys since the Andes Mountains cut right through.\u003c\/p\u003e\n\u003cp\u003eMy favorite roast of this is just at verge of 2nd cracks. It's a pretty traditional Colombian  -- you could call it sweet with raisin and caramel and satisfying, but really it just tastes like normal coffee. Take it even a few degrees more and the aeropress or espresso machine is a great choice, pulling out a syrupy sweet concentrate with cocoa aftertaste. It's fine to take it to a french roast and brew it as drip coffee. \u003c\/p\u003e\n\u003cp\u003eThese are the smaller excelso sized beans, and the farming area is Rain Forest Alliance certified. The coffee is grown on an indigenous reservation, and then processed and exported by La Minita.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUSA arrival April 2022\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630891728984,"sku":null,"price":4.9,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/807.jpg?v=1738611812"},{"product_id":"decaf-colombia-water-process","title":"Decaf Colombia (Mountain Water Process)","description":"\u003cp\u003eColombia is an economical, crowd-pleasing choice. It has good body and flavor and can pass for a non-decaf coffee. It is from the Santa Barbara Estate, which is a Colombian we often carry as a regualar Colombian, but this year it is available as a Water Process Decaf as well.\u003c\/p\u003e\n\u003cp\u003eYou can take it to the 2nd cracks and get a sweet coffee with a clean aftertaste and undertones of angelfood cake, maybe a little caramel. I like it best about 20-30 seconds into the 2nd cracks and darken it up. The flavor remains consistent at different roast levels so it doesn't really matter how you roast it. \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630892056664,"sku":null,"price":7.05,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20201220_183628909.jpg?v=1738611802"},{"product_id":"brazil-fazenda-recreio","title":"Brazil Honey Minas Gerais","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, and since this is a honey-process Brazil, the crema it produces as espresso is unmached! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003e This Brazil comes from a single estate (\u003cspan data-mce-fragment=\"1\"\u003eFazenda Serrado)\u003c\/span\u003e in the Minas Gerais region. It has a softer, less harsh presence in coffee blends, offering some notes of toffee, caramel, and milk chocolate, along with a full body, and not as much earthy character as the cheaper Brazils (although it still does have some earthiness to it). I like it roasted much lighter than other Brazils - not even to the second cracks (maybe 40 seconds shy of the 2nd cracks) for coffee.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eI much prefer it as espresso than as coffee. It is all the Yellow Bourbon varietal grown at 3600 feet altitude.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival March 2022\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630893531224,"sku":null,"price":5.65,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20210424_233118483.jpg?v=1738611776"},{"product_id":"colombia-vuelta-bonita","title":"Colombia Antioquia Supremo","description":"\u003cp\u003eColombia is making great strides in traceability, quality, and responsible farming. This lot comes from the Antioquia region grown on Finca Vuelta Bonita (\"the farm returns something beautiful\") They have separated their farm by varietals, and this is the Caturra varietal which they grow on the highest altitude portion of their farm and pay the greatest attention to the quality. This Colombia really makes me happy because of its sweetness and orange undertone. Colombia generally sorts their coffee by bean size, and Supremo are the large 17 and 18 size beans. Antioquia coffees that we have carried before (Santa Barbara Estate, for example) always sell really well for us because of how traditional of a mug of coffee they are and how easy they are to roast. It's hard to write up much about them because they just taste the way you expect coffee to taste like! \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMy favorite roast of this is just at verge of 2nd cracks, not quite yet there. It's a smooth full flavored coffee, with thick satisfying body, undertones of orange, and a honey sweetness. All the traditional, normal body, acidity, and taste that you expect in a Colombian, but subtleties of complexity and personality that make it really stand out. If in doubt as to when to let the beans dump, lean towards a slightly lighter roast as opposed to a slightly darker one, to fully enjoy the sweet orange notes. I know for sure we have some customers who roast this coffee dark all day long and love it, so it's just your personal preference. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUSA arrival February 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630893563992,"sku":null,"price":6.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/IMG20250322154125.jpg?v=1742673454"},{"product_id":"colombia-huila-aromas-del-sur","title":"Colombia Huila Aromas del Sur","description":"\u003cp\u003eIt is always hard to sell an expensive Colombian because people don't expect it to be worth the money, but the farmers are really starting to pay attention to quality and discovering that higher quality equals higher prices for their crops.\u003c\/p\u003e\n\u003cp\u003eThe Huila region is generally my favorite. It sits in the south center of the country, enjoys altitudes of 4500-5000 feet, and is known for coffees with more of a cocoa and sweet stone-fruit taste than those in the northern regions of Colombia. This lot comes from a newly founded group called \"Aromas del Sur\" (translation: Southern Flavors) and they are currently a 73 member group with extreme control of hand picking the best cherries, drying to exactly the right moisture level, processing the beans themselves, and then roasting and cupping them for quality control. They also have started a \"coffee university\" and been teaching other farmers about quality.\u003c\/p\u003e\n\u003cp\u003eIt 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.\u003c\/p\u003e\n\u003cp\u003eFull City+, a few seconds into 2nd cracks, this is my sweet spot for roasting most Colombians, and this one is no exception. Here you have a coffee that is not complex, but it is perfect. No bitterness, brown sugar sweetness, coffee flavored, clean aftertaste. I really like this coffee. It's a beautiful coffee for when you just want a really good mug of coffee that only tastes like coffee. \u003cbr\u003e\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 and it retains its sweetness.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: Dec 2022\u003cbr\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630894874712,"sku":null,"price":5.46,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG20230408112526.jpg?v=1738611752"},{"product_id":"colombia-santander-kachalu","title":"Colombia Santander Kachalu","description":"\u003cp\u003eColombian farmers are really starting to pay attention to quality and discovering that higher quality equals higher prices for their crops. Organic Colombians used to be very hard to find and expensive to purchase, but they're starting to become more readily available. This Colombia has both Organic certification and also Rain Forest Alliance (which means the farmers hold high standards regarding water usage, deforestation, soil erosion, wildlife, and other environmental concerns). \u003c\/p\u003e \u003cp\u003eKachalu is a group of farmers in the Santander region. Santander is in the very northern part of Colombia, far more north than then more common regions of Huila, Cauca, Antioquia, etc. and it has a drier climate and lower altitude, redulting in smaller coffee beans. However, the quality of this coffee is commendable. This is a Colombia that tastes like a Colombia. For some of my customers, that means this is too boring of a bean for you to bother with. For others of you, it means this is a \"regular, normal coffee\" and is exactly what you are looking for. It has a lot of sweetness, no bitterness. Nice thick body. Clean aftertaste, no earthiness. You could easily drink this all day.\u003c\/p\u003e \u003cp\u003eI typically take Colombians just a few seconds into 2nd cracks, I really enjoy the flavor here. If you taste any raw\/vegetal\/grassy flavors, you need to roast it darker. If it tastes charred\/flat, you need to roast it lighter. Right at the 2nd cracks seems to be the perfect sweet spot.\u003c\/p\u003e \u003cp\u003e But of course, you can take Colombian nice and dark and make a French roast out of it if you prefer. Give it 45 seconds of 2nd cracks and you'll have what you're looking for.\u003c\/p\u003e \u003cp\u003eUSA Arrival October 2016\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630894973016,"sku":null,"price":4.4,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_ccdd095b-78e4-4a03-b9d9-7384117acf5f.jpg?v=1738611749"},{"product_id":"brazil-vanilla-19","title":"Brazil Vanilla 19+","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. But these are unusually large 19+ screensize beans (it's only a millimeter bigger then the 17\/18 screensize, but every millimeter counts!) and they have really smooth sweet flavor, almost a vanilla and nutty taste that's really decent as espresso and coffee both. It is a blend of coffee beans that are sorted out from a variety of farms and regions to create a consistent taste profile. It's a natural process Brazil which makes it great for espresso blends, and it has a less earthy\/dirty taste then most Brazilian beans. It's definitely a step up from your average Brazil, but doesn't cost much of a premium. \u003c\/p\u003e \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 but it starts to get more bitter the darker you go.\u003c\/p\u003e \u003cp\u003eAs a coffee, again you can take it 10-20 seconds into the 2nd cracks. On the lighter end, you get more of that vanilla smoothness and none of the harshness you might expect from a Brazil. If you want it on the darker side -- maybe 30 seconds of 2nd cracks -- then it gets that edge to it that reminds you of a Brazil and gives your blend some nuttiness and boldness. \u003c\/p\u003e \u003cp\u003eUS Arrival March 2017\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630895530072,"sku":null,"price":3.6,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/683.jpg?v=1738611741"},{"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":"colombia-huila-san-agustin","title":"Colombia Pacamara","description":"\u003cp\u003ePacamara is a varietal that grows larger than normal, but it's hard to grow and you don't see it too often. The varietal tends to taste fruity and is highly desirable. This is an offering from a small farm in the Huila region called El Recreo (Recess, or Playground), and the farm is a coffee playground where they grow lots of experimental lots and processing methods and have a lab for quality control.  Huila is generally my favorite region of coffee out of Colombia, and I'm a big fan of Pacamara beans, and this one does not disappoint.\u003c\/p\u003e\n\u003cp\u003eMy favorite roast of this is just at verge of 2nd cracks -- don't get into 2nd cracks or it will get bitter and lose its sweetness. If you're okay with some tart citrus acidity, its okay to roast this more like a Costa Rica and end it half way between the end of 1st cracks and begining of 2nd cracks. But I take it just to verge of 2nd cracks and get slight tartness with lime, cranberry, and cherry notes, medium acidity, really nice sweet fruity aftertaste that leaves you wanting another sip. Pleasant in every way. Add to the fact that the coffee bushes are surrounded by the ancient forest of the Andean Mountain range, and it's the most special mug of Colombia we've seen in a while. We've just been drinking it as coffee, but it seems to work nicely in espresso as well as any other coffee brewing method. You can also roast it dark (45 seconds of 2nd cracks) to get a nice french roast that you can add cream to and taste like coffee without it being overly burnt tasting.\u003c\/p\u003e\n\u003cp\u003eUSA arrival May 2021\u003cbr\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630895726680,"sku":null,"price":5.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20210521_195435111.jpg?v=1738611737"},{"product_id":"colombia-agustino-forest","title":"Colombia Agustino Forest","description":"\u003cp\u003eThis is an offering from a small co-op in the Huila region by about 800 farmers. The coffee is grown at 3000-4000 foot altitude under full shade. This coffee has quite a following over on the West coast of the United States, but I had never had the chance to try it. We got a sample of it from a California importer and decided it was good enough that we should bring it over for the East Coast to enjoy as well. \u003c\/p\u003e \u003cp\u003eColombian coffee beans -- the really good lots -- tend to get lost amongst the millions of bags of ordinary beans, and the small farmers are doing what they can to stand out when they really have a good harvest. This is an example of a Colombian coffee that is far above average quality.\u003c\/p\u003e \u003cp\u003eMy favorite roast of this is just at verge of 2nd cracks. It has a molasses sweetness that I haven't tasted in another coffee before. A buttery mouthfeel, reminds me of taffy. Sweet, not bitter. Pleasant in every way. Add to the fact that the coffee bushes are surrounded by the ancient forest of the Andean Mountain range, and it's the most special mug of Colombia we've seen in a while. We've just been drinking it as coffee, but it seems to work nicely in espresso as well as any other coffee brewing method. You can also roast it dark (45 seconds of 2nd cracks) to get a nice french roast.\u003c\/p\u003e \u003cp\u003eUSA arrival December 2016\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630897070168,"sku":null,"price":5.05,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_3f763be3-87ea-4da6-9c62-9e04a9b476f3.jpg?v=1738611731"},{"product_id":"colombia-la-union","title":"Colombia La Union","description":"\u003cp\u003eThis is an offering from a small FTO co-op in the Narino region called La Union, situated right on the border of Ecuador. The coffee is grown at 3000-4000 foot altitude under full shade. It is all of the single varietal Caturra.\u003c\/p\u003e\n\u003cp\u003eColombian coffee beans -- the really good lots -- tend to get lost amongst the millions of bags of ordinary beans, and the small farmers are doing what they can to stand out when they really have a good harvest. This is an example of a Colombian coffee that is far above average quality. When you have passionate farmers, one varietal, one harvest -- nothing to muddle the flavors -- you end up surprised at how nice a Colombian coffee can really be.\u003c\/p\u003e\n\u003cp\u003eMy favorite roast of this is just at verge of 2nd cracks. It has a juicy body and honey sweetness. A tangy, citrusy undertone and a little lime, a little vanilla, a little tropical fruit. If you hand this cup to me and don't tell me what it is, I don't think Colombia is my first guess. We've just been drinking it as coffee, but it seems to work nicely in espresso as well. The tangy citrus carries through in the espresso and makes a nice shot. You can also roast it dark (45 seconds of 2nd cracks) to get a nice french roast.\u003c\/p\u003e\n\u003cp\u003eUSA arrival February 2021\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630897102936,"sku":null,"price":5.05,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20210415_171534796.jpg?v=1738611730"},{"product_id":"brazil-gerezim","title":"Brazil Gerezim","description":"\u003cp\u003eThis natural processed microlot from Brazil makes a stupendous shot of espresso. We roast it about 30 seconds into the 2nd cracks (not as dark as our normal Brazil espresso roast) and end up with a shot of espresso that is soft and creamy with lots of crema. When made as espresso, it has a chocolate and slight cascara (coffee fruit) taste, but no bitterness and very sweet. You could drink 10 of these if you weren't careful. \u003c\/p\u003e \u003cp\u003eThis Brazil came from one particular organic farm and is all from the same varietal of coffee bush. It's the Yellow Catuai variety grown on the Gerezim Estate. (It is very uncommon to be able to get that much information and have an unblended coffee coming from Brazil). Originally we were only able to get 2 bags of it and were selfish and didn't sell any of it green. But then we got lucky and were offered more, and immediately snatched it up so that everyone can enjoy this Brazil.\u003c\/p\u003e \u003cp\u003eUS Arrival February 2017\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630897135704,"sku":null,"price":4.65,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/608.jpg?v=1738611729"},{"product_id":"colombia-caldas-montebonito","title":"Colombia Caldas Montebonito","description":"\u003cp\u003eThe Caldas growing region is located just south of Antioquia and is geographically small. The only source of income for the area is from agriculture -- coffee being the largest crop, but avocados, bananas, and sugar cane also important. Montebonito (\"beautiful mountain\") is a small mountain town, 5000 feet above sea level, known for growing some of the best coffee in all of Caldas. We originally bought this planning on branding it as our roasted \"Traditional Colombia\" but it's simply not \"traditional\" enough! It has lively acidity, sweet peach undertones, and too much complexity to ever be called \"traditional.\" It's a great Colombia coffee. \u003c\/p\u003e \u003cp\u003eFull City, not quite into the 2nd cracks, is probably where you want to go. You'll notice peach\/apricot with hints of cherry. I really enjoy the balance of acidity with body and flavor here and this is my sweet spot. Really nice mug of coffee (and this coming from someone who doesn't get too excited about Colombian coffee) There are some mild caramel notes, mild milk chocolate, and medium body. Overall sweetness, no bitterness, and clean aftertaste.\u003c\/p\u003e \u003cp\u003eNow take it just into the 2nd cracks and the acidity goes away, but you still have some peach flavor. The coffee is beginning to get an edge of bitterness at this level, but it's still flavorful and interesting and sweet enough to drink black. \u003c\/p\u003e \u003cp\u003eTake it 30 seconds into the 2nd cracks and you have a solid french roast. You get more of a roast flavor, with just hints of chocolate and very smooth -- not acidic. You can drink it straight or with cream. A step above inexpensive Colombia roasted to this level. \u003c\/p\u003e \u003cp\u003eUSA Arrival 6\/2017\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630898970712,"sku":null,"price":4.36,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/666.jpg?v=1738611716"},{"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":"colombia-narino-buesaco","title":"Colombia Narino Buesaco","description":"\u003cp\u003eIn Narino coffee is everywhere, seemingly everyone grows it or is a part of the process. But in the micro-region of Buesaco, its a serious part of life. Every time you get in a jeep to drive to a farm there's coffee being dried on the side of the street or weighed down trucks bringing beans to the warehouse. Craft coffee is becoming a bigger deal in this area. With fantastic coffeeshops like, Amor Perfecto, offering region-specific brews and sourcing only Colombian beans you get the sense that the Buesaco coffee farmers are starting to take a lot of pride and attention to their production.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis bean comes from a single farmer by the name of Alvaro Montilla. He owns the highest altitude land in all of Buesaco and grows an amazing coffee on it.\u003c\/p\u003e\n\u003cp\u003eWe picked this coffee over other lots that we tried because it has a brown sugar and apple sweet fruit taste that really hits the spot. It's a delicious medium roast -a real gem. When we take it lighter, just 30 seconds out of 1st cracks we taste a nice juicy coffee with lemon-lime acidity, raspberry, lemongrass, honey, lots of complexity. This is where the coffee is most interesting but not the most drinkable. If you take it a little darker, not quite to 2nd cracks but heading towards it, you get apple, cherry cola, brown sugar, very smooth, so easy to drink. If you want a dark roast Colombia, you are probably better off buying a less expensive bean, but if you accidentally take this one dark, it can handle it, with slight hints of fruit sweetness beneath the roastiness.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS arrival March 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630899429464,"sku":null,"price":5.65,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/1667854585949.jpg?v=1738611709"},{"product_id":"colombia-narino-honey","title":"Colombia Narino Honey","description":"\u003cp\u003eA microlot is generally defined as the highest quality beans of a harvest sorted out and sold separately. These beans then receive special honey-processing to bring out their full potential. It is rare to get a honey processed coffee out of Colombia, which usually exports washed process beans and occasionally a natural sundried bean. It was packed in grainpro bags for freshness.\u003c\/p\u003e\n\u003cp\u003eIt is nicely sweet and smooth -- a \"soft\" coffee that you can mindlessly sip at all day. The undertones are that of slight cherry, with some red apple and caramel in the aftertaste. The undertones are very subtle. Other than being sweet and pleasant it is not a particularly complex coffee.\u003c\/p\u003e\n\u003cp\u003eBut it also is an interesting espresso. At light roast levels, you get tangy fruits and crema without too much brightness. At just into the 2nd cracks, it is less complex but still has a lot of crema and a really strong chocolatey aftertaste. There are definitely some espresso blending experiments worth doing with this bean.\u003c\/p\u003e\n\u003cp\u003eBy definition, a honey coffee has had the sugars of the coffee fruit imbued into the pit during the processing, so it is a delicate bean that is susceptible to scorching. Home roasting units won't have a problem, but if you have a large drum roaster, don't preheat it above 350 degrees. Charging your drum too hot before dropping the beans into it will scorch them and ruin your batch. Once the roast is underway, nudge the heat up gently, evenly, get it through the 1st cracks, and it is done. If in doubt, err on the side of being too light although if you taste vegetables, you got it too light. Try to keep the roast at 15 minutes or less. We also turn the exhaust fan down towards the end which lets the smoke mingle with the beans and speeds up the roast without adding more flame.\u003c\/p\u003e\n\u003cp\u003eUS Arrival October 2022\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630899495000,"sku":null,"price":5.85,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/722.jpg?v=1738611708"},{"product_id":"bolivia-bio-arabica","title":"Bolivia Bio Arabica","description":"\u003cp\u003eThis is a certified fair trade organic Bolivia Co-Op coffee. The small co-op of 18 families calls themselves Bio Arabica and grows coffee in Western Bolivia, over by Peru. This is known as the Yungus region and has a rainy climate on the slopes of the Andes Mountains. The co-op is half men and half women and is a part of the Women's Coffee of Bolivia organization (CFB). They work together to plant new varietals, test new coffees and eventually blend all of their coffees together.\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 milk chocolate and salted nuts. It is smooth, mellow, full bodied, and sweet. The sort of coffee that you can mindlessly sip at. If you go 20 seconds into 2nd cracks, it is perfect for espresso. Very nutty and creamy and chocolaty. 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 under roasted.\u003c\/p\u003e\n\u003cp\u003eThe beans are nicely sorted and roast and taste the way you would expect for a Bolivia coffee. If you have enjoyed Bolivian coffee in the past, this one will not disappoint you.\u003c\/p\u003e\n\u003cp\u003eUS Arrival Jan 2021\u003cbr\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630899658840,"sku":null,"price":5.26,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_0333.jpg?v=1738611706"},{"product_id":"brazil-sitio-jacutinga","title":"Brazil Sitio Jacutinga","description":"\u003cp\u003eThis natural processed microlot from Brazil makes a fantastic shot of espresso. We roast it 15-20 seconds into the 2nd cracks (not as dark as our normal Brazil espresso roast) and end up with a shot of espresso that is chocolatly and creamy with tons of crema. When made as espresso, it has a rich, thick mouthfeel and orange sweetness, but no bitterness. You could drink 10 of these if you weren't careful. \u003c\/p\u003e \u003cp\u003eAs coffee, we roasted in to the verge of second cracks and it was one of the most drinkable Brazilian coffees we've ever tasted. It had a full body, a similar orange sweetness to the espresso and had some chocolate or toffee. If you're looking for a single estate, single varietal bean for coffee or espresso look no further -- this is a phenomenal choice. \u003c\/p\u003e \u003cp\u003eThis Brazil came from one particular farm and is all from the same varietal of coffee bush; Yellow Bourbon. It is very uncommon to be able to get that much information and have an unblended coffee coming from Brazil. At almost a mile above sea level this coffee is processed by two brothers and their families in the south-east of Brazil. They dry it under the sun on long patios. This is a mircolot so there wasn't much of it to begin with and it's extremely fresh right now. We got lucky and grabbed it so that our customers can enjoy this wonderful Brazil.\u003c\/p\u003e \u003cp\u003eUS Arrival: January 2018\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630899920984,"sku":null,"price":4.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/751.jpg?v=1738611702"},{"product_id":"colombia-best-of-cauca","title":"Colombia Best of Cauca","description":"\u003cp\u003eColombia is making great strides in traceability, quality, and responsible farming. This microlot came from the Cauca region and was sorted aside for matching a particular flavor profile with defect free beans of large size. It sold for a huge premium over generic Colombia, and the farmers directly received the premium for their attention to quality.\u003c\/p\u003e\n\u003cp\u003eColombian coffee beans -- the really good lots -- tend to get lost amongst the millions of bags of ordinary beans, and the small farmers are doing what they can to stand out when they really have a good harvest like this one. This is a Supremo lot, which means they sorted out the larger beans (as opposed to the slightly smaller Excelso).\u003c\/p\u003e\n\u003cp\u003eMy favorite roast of this is just at verge of 2nd cracks, not quite yet there. It's a smooth full flavored coffee with a lot going on in it. We note tastes of lime, cherry,and caramel, not much bitterness, bright, creamy mouthfeel. Very drinkable -- I like this not just as a Colombia, but I like it as a mug of coffee in general. However, you can take it a couple cracks into 2nd cracks and smooth it out -- sweeter, not as bright, and chocolate-cherry flavor profile. Both really nice examples of a mug of Colombia.\u003c\/p\u003e\n\u003cp\u003eUSA arrival: February 2018.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630900019288,"sku":null,"price":4.05,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/806.jpg?v=1738611700"},{"product_id":"colombia-narino-el-azufral","title":"Colombia Narino El Azufral","description":"\u003cp\u003eColombian farmers are really starting to pay attention to quality and discovering that higher quality equals higher prices for their crops. \u003c\/p\u003e \u003cp\u003eThis excelso Colombia is from the southern part of Narino region, in the Andes mountains on a volcano known as El Azufral. It was one of the highest scoring Narino coffees we saw this season. And it's not going to blow you away with complexity or fruitiness or nuttiness -- it's just normal coffee. But the lack of bitterness, earthiness, or defects...along with the sweetness, full bodied rich flavor and classic Colombia taste -- makes it a coffee that you can offer to anyone and have them enjoy it.\u003c\/p\u003e \u003cp\u003eWe like it at about the same roast level of how we roast our other Colombia coffees. Full City+, a few seconds into 2nd cracks tends to be our sweet spot, with hints of chocolate and cherry; but you can get away with taking this one a degree or two lighter if you want more of the peach taste. If you want a dark roast Colombia, it can handle that too. However, if you take it too much lighter than full city, you're risking a chance of a raw grassy taste in the coffee.\u003c\/p\u003e \u003cp\u003eUS arrival December 2017.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630900084824,"sku":null,"price":4.12,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/809.jpg?v=1738611699"},{"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":"colombia-tolima","title":"Colombia Tolima ASOPAP","description":"\u003cp\u003eThis Colombia is from the Tolima region, and it is a Fair Trade Organic Certified coffee from the ASOPAP co-op made up of 46 farmers. As Colombia goes, it's pretty traditional, pretty simple and straight-forward. It's certainly drinkable, an above average Colombia with a fair amount of cola sweetness, a little nuttiness, and no surprises.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Tolima growing region has become one of my favorite coffee regions in Colombia for two reasons. 1- it consists of mostly small farmers with a passion for quality and minimal corruption. 2 -- the altitude is perfect for coffee. Anything too light will come off as being sour and tangy. My favorite landing point is Full City, not quite into the 2nd cracks, where you get full body, normal coffee flavor, slight acidity, slight earthiness. Molasses. Cherry. You can also take it quite dark (up to 40 seconds of 2nd cracks) for a french roast with cocoa undertones. It is a supremo sized bean, fairly well sorted with few defects, high altitude coffee.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUSA Arrival November 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630900805720,"sku":null,"price":6.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/861.jpg?v=1738611686"},{"product_id":"colombia-don-enrique-reserve","title":"Colombia Don Enrique","description":"\u003cp\u003eOnly organic coffees from high altitude farms (1600-2200 meters) are considered. Only the best tasting lots of Bourbon and Caturra grown on Don Enrique's farms, and processed with La Minita's oversight. Only the large 17\/18 screensize Supremo beans are sorted out and sold as this brand — a cup with complex flavors of raisin, chocolate, cherry, and walnut. A creamy silky body, engaging mild acidity, and clean sweet aftertaste.\u003c\/p\u003e\n\u003cp\u003eIt’s a washed process Colombia. It’s normal tasting coffee. But FOR a Colombia, it’s above average — no defects, no earthy-dirtyness in the taste, pleasant acidity, no bitterness, good brown sugar sweetness, nice flavor with a hint of tart black cherry undetones and a buttery mouthfeel.\u003c\/p\u003e\n\u003cp\u003eNormally this bean is great when you end the roast right before the 2nd cracks begin and drink it straight, or blend it with Guatemala and Sumatra to make a perfect breakfast blend. If you take it a little bit darker, it is ideal for espresso, but if you're drinking it and think it tastes a little dark and bitter, try roasting it a few degrees lighter next time. If you taste it and note vegetable tastes or a green taste, you need a few degrees darker next time. Of course, if you WANT dark bitterness, you can absolutely take this bean dark and enjoy it as a french roast.\u003c\/p\u003e\n\u003cp\u003eUS arrival: October 2022\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630901461080,"sku":null,"price":5.34,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/924.jpg?v=1738611675"},{"product_id":"brazil-sitio-colina","title":"Brazil Sitio Colina","description":"\u003cp\u003eThis natural processed microlot from Brazil makes a fantastic shot of espresso.  We roast it 15-20 seconds into the 2nd cracks (not as dark as our normal Brazil espresso roast) and end up with a shot of espresso that is chocolatly and creamy with tons of crema.  When made as espresso, it has a rich, thick mouthfeel and grapefruit sweetness, but no bitterness.  You could drink 10 of these if you weren't careful. \u003c\/p\u003e\n\u003cp\u003eAs coffee, we roasted it to the verge of second cracks and it was a very drinkable Brazilian coffee. It had a medium body, a similar grapefruit sweetness to the espresso and had some chocolate or toffee undertones. If you're looking for an affordable single estate bean for coffee or espresso look no further -- this is a phenomenal choice. \u003c\/p\u003e\n\u003cp\u003eThis Brazil came from one particular farm and is the two varietals they grow; Yellow Catuai and Yellow Caturra.  They blended the two varietals this year because it tasted nicer than each coffee individually. It is very uncommon to be able to get that much information and traceability from a coffee coming from Brazil.  At almost a mile above sea level this coffee is processed by Arari Bernardes, his wife Sandra and their two sons; Marco and Pedro in the south-east of Brazil.  They dry it under the sun on long patios. This is a mircolot so there wasn't much of it to begin with and it's extremely fresh right now. We got lucky and grabbed it so that our customers can enjoy this wonderful Brazil.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: January 2019\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19894254567512,"sku":null,"price":3.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/935_337757b4-6fd7-4650-8607-d36bf384ba8d.jpg?v=1738611664"},{"product_id":"brazil-sitio-mortadella","title":"Brazil Sitio Mortadella","description":"\u003cp\u003eThis natural processed microlot from Brazil makes a fantastic shot of espresso.  We roast it 15-20 seconds into the 2nd cracks (not as dark as our normal Brazil espresso roast) and end up with a shot of espresso that is chocolatly and creamy with tons of crema.  When made as espresso, it has a rich, thick mouthfeel and grapefruit sweetness, but no bitterness.  You could drink 10 of these if you weren't careful. \u003c\/p\u003e\n\u003cp\u003eAs coffee, we roasted it to the verge of second cracks and it was a very drinkable Brazilian coffee. It had a medium body, a similar grapefruit sweetness to the espresso and had some chocolate or toffee undertones. If you're looking for an affordable single estate bean for coffee or espresso look no further -- this is a phenomenal choice. \u003c\/p\u003e\n\u003cp\u003eThis Brazil came from one particular farm and is the two varietals they grow; Yellow Catuai and Yellow Caturra.  They blended the two varietals this year because it tasted nicer than each coffee individually. It is very uncommon to be able to get that much information and traceability from a coffee coming from Brazil.  At almost a mile above sea level this coffee is processed by Arari Bernardes, his wife Sandra and their two sons; Marco and Pedro in the south-east of Brazil.  They dry it under the sun on long patios. This is a mircolot so there wasn't much of it to begin with and it's extremely fresh right now. We got lucky and grabbed it so that our customers can enjoy this wonderful Brazil.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: January 2019\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19894255911000,"sku":null,"price":3.95,"currency_code":"USD","in_stock":false}]},{"product_id":"ecuador-el-sitio-1","title":"Ecuador La Joya","description":"\u003cdiv id=\"tabs-1\" class=\"tab-pane active\"\u003e\n\u003cp\u003eEcuador coffee is a rarity, but when you DO find one, they are magically good.\u003c\/p\u003e\n\u003cp\u003eThis one is grown in the Southern part of the country where organic farming is the most common, with rainforest and Amazon Mountains.  The La Joya farm takes meticulous care of their growing, sorting, and processing, grown at 4,000-4500 feet above sea level, and the perfect coffee climate right on the Equator.  The beans are small and need less heat than normal.\u003c\/p\u003e\n\u003cp\u003eA City roast offers tremendous flavor.  It has a juicy cherry and amaretto character with the sweetness of an Ethiopia and the body of a Colombia. It's simultaneously floral, fruity, and nutty. You can roast it all the way up to the second cracks, but the further you go, the less interesting it becomes. I would not take it into the 2nd cracks, as it loses its complexity and picks up a bitter aftertaste. However, if the roast gets away from you and you find yourself in the second cracks, take it dark.  Really dark.  A good minute into 2nd cracks into deep French Roast territory where you get very sweet full bodied French roast without any ashy notes.  Also, you can roast this almost to the 2nd cracks for a lovely espresso. This isn't a coffee you'll soon forget.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: January 2025\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":20072526381144,"sku":null,"price":8.4,"currency_code":"USD","in_stock":false}]},{"product_id":"ecuador-pichincha-1","title":"Ecuador Pichincha","description":"\u003cdiv class=\"tab-pane active\" id=\"tabs-1\"\u003e\n\u003cp\u003eEcuador coffee is a rarity.  They ship out 400,000 pounds a year which sounds like a lot, but when you think about 50 million pounds a year out of Brazil and 15 million pounds a year out of Colombia, you understand Ecuador is just a speck.\u003c\/p\u003e\n\u003cp\u003ePichincha is both a region in the South-Central part of the country, and also the name of the mill that processes the coffee there.  This coffee is grown by an estate called Cruz Loma.\u003c\/p\u003e\n\u003cp\u003eThis is best as a light roast coffee. It's not all that finicky to roast -- there's a pretty good range of roasting profiles and ending temperatures that work with this bean.  Our favorite roast is smack dab between first cracks and second cracks.  So about a minute after the first cracks end, and about a minute before the 2nd cracks begin (with an air roaster, your times will be much shorter than this).  As you go darker, you lose the sweetness and floral notes of the coffee.  It's still good coffee, all the way up to the 2nd cracks. The lighter you take it the more acidity you get.  But right down the middle you can expect to find the following:  sweet, thin but silky body, lemon-lime, jasmine, rose petal.  Sweet.  Very clean aftertaste.  Reminds me of a Kona in a good way.\u003c\/p\u003e\n\u003cp\u003eReally nice single origin espresso.  We take it just to 2nd cracks and enjoy the flavors of pineapple, citrus, and very smooth mouthfeel with sweet aftertaste.\u003c\/p\u003e\n\u003cp\u003eIt's nice as a manual pourover -- both a chemex and hario seem to brew the coffee very well.   Very nice iced coffee and cold brew.  If you enjoy espresso, try taking the coffee to the 2nd cracks or further and brewing it in an aeropress or as espresso. It's fun to have a coffee from Ecuador, and this is a solid above average bean from a rarely seen origin.  I would particularly recommend it to customers who enjoy Costa Rica and Panama coffees.\u003c\/p\u003e\n\u003cp\u003eThis is a May 2022 arrival.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":20072533000280,"sku":null,"price":5.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/output-onlinejpgtools.jpg?v=1738611644"},{"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"}],"url":"https:\/\/happymugcoffee.mom\/collections\/south-american.oembed","provider":"Happy Mug","version":"1.0","type":"link"}