{"title":"Green Coffee","description":"","products":[{"product_id":"uganda-bugisu","title":"Uganda Bugisu","description":"\u003cp\u003eUgandan coffee is not your “typical African” mug of sweet fruity acidic tones.  It is low acid, even mildly earthy and bold tasting in darker roasts.  But that doesn’t mean it’s bad coffee!!  It’s our #1 best selling coffee, both roasted and unroasted.   It's one of my favorite origins to support, and here's why:\u003c\/p\u003e\n\u003cp\u003eThis Bugisu co-op is an organic certified coffee in Uganda with the most consistent quality control that I have found, and it's also Rainforest Alliance Certified besides!  However, in order to not delay the arrival, neither certification was processed this year. These beans are grown near a town called Sipi Falls, which is near Victoria Falls and several other waterfalls — one of the most beautiful places in the world.  Almost all of Uganda is suitable to growing coffee, but the Ugandan people need our support to improve their processing mills, afford certifications, and attract larger buyers so that their industry can continue to grow and get better reputations in the industry.  Supporting this co-op’s efforts is essentially supporting all of Ugandan’s specialty coffee industry, and every year this crop tastes better and gets bigger.  It’s a mug of coffee you can really be happy about. \u003c\/p\u003e\n\u003cp\u003eUganda beans make stellar cold brew. It's our favorite of all origins for a chocolate brownie tasting delicious cold brew.\u003c\/p\u003e\n\u003cp\u003eIt's good coffee too though. My first recommendation is to try a dark roast of 20 seconds into rolling second cracks, and you’ll have a mug of coffee that tastes like a triple picked premium Sumatra Mandheling with cocoa notes.  If that’s not your thing, try a medium roast of 10 seconds into second cracks, and you have a rich mug of coffee with raisin cookie, cherry, brown sugar.  Really nice as a single origin coffee, and really nice as espresso also.  Blend those two roasts together for a melange blend and you get a mug of coffee that appeals to both dark roast fans and lighter roast fans.  Take it really light, and it's not grassy like you would expect-- it's a little bit boring, but you can use it as filler or you can flavor it.\u003c\/p\u003e\n\u003cp\u003eThe cheap price would make you expect low quality, but Uganda really is one of my favorites because of how versatile it is, how easy it is to roast, and how it seems like it always pleases a crowd of coffee drinkers. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUS Arrival March 2026\u003c\/span\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19894348611672,"sku":null,"price":6.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/804.jpg?v=1738612010"},{"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":6.75,"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":"7-lb-sample-pack","title":"7 LB Green Coffee Sample Pack","description":"\u003cp\u003eThis item is for 7 pounds of green coffee -- 1 LB of 7 different kinds of our choice of unroasted coffees.\u003cbr\u003eThe other green bean websites sell “sampler packs” as a way of getting rid of their coffees that they can’t sell otherwise… but people kept asking me to offer a sampler, so here we go. Think of it as an introduction to Happy Mug Coffees. I’ll do it well, and I’ll do it the cheapest. I figure you are either 1 — buying this as a gift for someone else 2 — new to coffee roasting or 3 –new to Happy Mug and enjoy a good surprise.\u003cbr\u003eSo you will get all different kinds of GOOD coffee because the goal is to get you beans you like so much that you’ll soon be back to order again. The sample packs are made in batches, so if you order two of them you will likely get two sets of the same coffees. You will get 1LB each of 7 different varieties. You will get at least one coffee from each of the four major growing regions (Central America, South America, Indonesia, Africa). You will get at least 2 different processing methods (Washed, Natural, Pulped Natural). This will give you a good mix so there will definitely be something in there to impress you.\u003cbr\u003eWe choose the beans for you, but if you already know what you like, you should buy what you want from our green selection! The goal here is to surprise you with coffee that you will discover that you like :)\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630885503064,"sku":null,"price":49.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo.jpg?v=1738611904"},{"product_id":"bali-blue-moon-1","title":"Bali Blue Moon","description":"\u003cp\u003eAll of the coffee grown in Bali is organic, because pesticides and insecticides and chemical fertilizers are strictly forbidden on the island. Importers can either buy it as Blue Moon (the wet-hulled lots) or as Kintamani (the natural processed lots).  This is the wet-hulled Blue Moon which is going to remind you of a Sumatra, but cleaner and more complex. \u003cspan\u003e(the unroasted beans have that nice blueish hue and are really quite beautiful -- always some of the nicest looking Indonesian coffee we see come through) \u003c\/span\u003e  Some real nice undertones in here with herbs like vanilla bean and cinnamon, a little bit chocolatey, a thick syrupy body, lingering but not earthy finish.  It is a super dense bean that you can roast really dark without it turning to ash.  It is like a really nice Sumatra, and one that has nicer looking green beans and an exotic story.  \u003cspan style=\"line-height: 1.5em;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAs with other wet-hulled Indonesians, this is a coffee bean that you want to take to the darker side of roasting.  At a minimum, you will want to take it to the verge of 2nd cracks.  At this level, the coffee tastes smooth, full bodied, and a little bit earthy.  It's a little boring, however, with no stand-out undertones.  At 15 seconds into the rolling 2nd cracks, it starts to get really nice.  It's like a really chooclatey Sumatra -- slightly earthy, some baking spices like black pepper and licorice root notes left on your tongue - but mostly just thick mouthfeel, rich, chocolatey coffee.  No burnt tastes at this level.  This is a coffee I would happily drink several mugs of.  30 seconds into the 2nd cracks is less complex, but rich, smooth, so full bodied, cedar, smoky, chocolate.  So drinkable.  Less bitter than Sumatra.  Phenomenal aroma as the oils come to the surface.  Take it 60 seconds into the rolling 2nd cracks, and you have an Italian roast -- I was surprised that I could still drink it at this roast level without putting cream in it.  Usually the very dark roasts are not coffees I care to drink black, but this one holds up on sweetness and minimizes the bitterness and makes a great Italian roast option.  There are some smoky ashy tastes at this level, but that's the whole point of Italian roasts.\u003c\/p\u003e\n\u003cp\u003eThis is always a popular bean with our green coffee hobbyists.  It's easy to roast and a great mug of coffee.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: August 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630885830744,"sku":"","price":7.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_0677.JPG?v=1738611900"},{"product_id":"sumatra-mandheling","title":"Sumatra Mandheling","description":"\u003cp\u003eThis crop of Sumatra Mandheling has all the characteristics you would expect -- low acid, flashes of bitter with sweet, bourbon-like complexity, herbal notes, spice, smooth, rich, not musty, great lingering aftertaste. This is grade 1 Sumatra but don't expect that to mean that the beans will look pretty.  Sumatra Mandheling is not sorted by size, and you will find the broken beans and defects that are typical for this coffee.  But don't judge a bean by it's unroasted appearance!  Sumatra Mandehling is our 3rd best selling coffee every year, and we try to always keep it in stock. It comes as \"Double Picked\" or as \"Triple Picked\" and it basically means did they sort it for defects twice or three times, and I like the double picked (DP) because it has more aftertaste and earthiness -- not dirt road dusty murkiness, but rich satisfying lingering aftertaste.\u003c\/p\u003e\n\u003cp\u003eThe rich full body in darker roasts make it a crowd favorite, and this lot has a nice balance of flavor and forest notes. Take it dark and you get complexity, body, and smoky characteristics with tobacco and hints of spices and roots.  Keep it more of a medium roast and you get sweeter and more pronounced herbal notes (think sarsaparilla root or licorice root).  Blend the two roasts together if you want, and that works too.  Sumatra coffee is inherently one of the easiest to roast; it is very forgiving and has so much body that you get a decent cup no matter what you do to it, although going too light (pre-2nd cracks) will get you some odd roasted green pepper tastes.\u003c\/p\u003e\n\u003cp\u003eI like it roasted about 40 seconds into second cracks (20 seconds into rolling 2nds) where you get a rich dark dessert coffee, but you can go darker still, and you can certainly go lighter. It’s really hard to produce a “bad roast” of Sumatra. Put it in your espresso to give it body. Drink it all day and don’t worry about heartburn — it’s very low acid.  The beans will not all be an even color, but this is due to the wet-hulled processing that most Indonesian coffees go through.  You'll see some lighter shades and darker shades, but that is perfectly normal with wet-hulled beans.\u003c\/p\u003e\n\u003cp\u003eUSA arrival: June 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630885929048,"sku":null,"price":7.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20230109_235216223.jpg?v=1738611898"},{"product_id":"decaf-honduras-capucas-water-process","title":"Decaf Honduras Capucas (Water Process)","description":"\u003cp\u003eFor those of you who are concerned about the use of chemicals in the decaf process, Mountain Water Process Honduras is an economical, crowd-pleasing choice. It’s sweet and flavorful and can pass for a non-decaf coffee. It is certified organic, certified fair trade.\u003c\/p\u003e\n\u003cp\u003eA nice clean sweet Central American coffee full of flavor, Decaf coffee is typically best when roasted dark. It is not particularly interesting or complex, but it is a sweet, full-flavored decaf. I roast it anywhere from 30 seconds before the 2nd cracks begin up into the 2nd cracks, but you can optionally take it darker. It doesn't have that \"decaf\" taste, which makes it easier to drink than most!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630885994584,"sku":null,"price":7.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG20220914161341.jpg?v=1738611897"},{"product_id":"java-dadar","title":"Java Dadar","description":"\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eMost of the Java Island coffee is grown on government estates, but Dadar is a private co-op of farmers, which allows the coffee to be organic certified and rainforest alliance certified. Of course, this comes at a price. Taman Dadar Estate Organic Java is the most expensive coffee grown on the island. \"Taman Dadar\" means \"Flower Garden\" and is the nickname for the area. This co-op is in the Eastern side of the island, including the villages of Curah Tatal and Kayumas. The coffee is packed in a grain-pro back to keep it from aging or picking up undesirable flavors. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eIn a medium roast, it's nice but not particularly memorable. Just at 2nd cracks you have good body, sweet, smooth, a little chocolate, nothing wrong here. You can blend with it, or drink it straight. But as a dark roast, it's a little more interesting. About 20 seconds of 2nd cracks and you have a molasses sweetness and a really fun spiciness. Still not bitter, no offensive flavors, very smooth, very thick body so its satisfying to drink. Not earthy like a Sumatra. No bitterness or burnt flavors until you hit about a minute of 2nd cracks. At that point, you're going to need some cream to mellow it out. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eIn short, this is by far more interesting of a Java bean than most. But it's not as chocolatey as some years. But it definitely holds its own and makes a fun alternative to the classic Sumatra dark roast.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eUS Arrival September 2026\u003c\/span\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630886682712,"sku":null,"price":7.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/729.jpg?v=1738611886"},{"product_id":"espresso-blend-1-universal","title":"Espresso Blend 1 - Universal","description":"\u003cp\u003eEspresso is a personal taste and an art form, and I encourage home roasters to develop their own blend. But to help you out, this is a basic espresso that can be roasted 20-25 seconds into the 2nd cracks and will work on its own, or with milk added to it. It is pre-blended for your convenience, and consists of 7 parts South American, 1 part African, 1 part Indonesian, and 1 part Central American.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630887010392,"sku":null,"price":6.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_8ba683d4-5b37-49e1-b599-69d29bf545e3.jpg?v=1738611882"},{"product_id":"espresso-blend-2-straight-shot","title":"Espresso Blend 2 - Straight shot","description":"\u003cp\u003eEspresso is a personal taste and an art form, and I encourage home roasters to develop their own blend. But to help you out, this is a sweet espresso that can be roasted 10 seconds into the 2nd cracks and is mild which makes it perfect for drinking straight. It is pre-blended for your convenience, and consists of 4 parts South American, 2 parts African, 3 parts Indonesian, and 1 part Central American.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630887043160,"sku":null,"price":6.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_6081d4c3-19e6-4667-b3e9-586d848ab107.jpg?v=1738611881"},{"product_id":"decaf-sumatra-mc-process","title":"Decaf Sumatra (MC Process)","description":"\u003cp\u003eDecaf Sumatra is just the best decaf I've ever found. It has more body and flavor than any other origin. \u003cspan\u003eThis bean does not carry any certifications, but I do trust the importer and know that they work closely with the farmers in Sumatra and treat them well, because a significant amount of the importer's business is based on its reputation for Indonesian beans. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is the chemical reaction decaffeination process instead of water process; and since the process is much quicker than water-process, it ends up being quite a bit cheaper per pound. Taste-wise there isn't much difference. This one has slightly thinner body and is a little bit more boring than our water process decaf Sumatra, but it's still nice. Decaf Sumatra is generally cleaner tasting and sweeter than regular Sumatra. You take the bitter caffeine out of it, and it arguably improves the flavor! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e  As you roast it, you'll notice that it starts cracking a little bit sooner than caffeinated Sumatra, but otherwise, treat it about the same. As a general rule, decaf does better in darker roasts, and Sumatra is naturally a good candidate for dark roasts, so that’s what I do with it — about 30 seconds into the second cracks. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630890287192,"sku":null,"price":8.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/IMG20250929132236.jpg?v=1759166629"},{"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":6.85,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20230928_161952753.jpg?v=1738611815"},{"product_id":"nicaragua-jinotega","title":"Nicaragua Jinotega Paraiso","description":"\u003cp\u003eIf you’re not familiar with fine Nicaraguan coffee, here’s the rundown: it's normal coffee, or what you might call \"mild\" because there's nothing jumping out at you. It has surprisingly low acidity for a Central American coffee, subtle undertones of creamy walnut, sweet and pleasant flavor, with a faint milk chocolate aftertaste. Its simplicity allows it to be a very approachable coffee, and in roasting it, it is a rather forgiving coffee, lending itself to a variety of roast profiles and levels with good results.\u003c\/p\u003e\n\u003cp\u003eIt's pretty easy to buy Nicaraguan coffee. The two main regions are Matagalpa and Jinotega, and taste and quality is pretty much identical between them. \u003c\/p\u003e\n\u003cp\u003eAlthough it's a somewhat \"boring\" coffee, we do have a lot of customers who enjoy it. It has a mild chocolatey and almond taste to it, is not harsh, is not acidic, and is not earthy. So it fits the bill for \"regular coffee\" for the average person. It's pretty easy to roast: too light of roasts don't tend to taste sour and too dark of roasts don't tend to taste burnt, so you have a lot of leeway on the roast. Here at the roasting shop, it's our favorite bean for adding flavoring to. Roast the bean just past the end of the 1st cracks and add the flavoring of your choice.\u003c\/p\u003e\n\u003cp\u003eBecause it’s a high-altitude washed process coffee, it’s an excellent choice for French Roast, and you can take it a good 50 seconds into rolling second cracks.\u003c\/p\u003e\n\u003cp\u003eThis lot has been sorted very well, and the unroasted beans look really nice.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: July 2026\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630891925592,"sku":null,"price":6.3,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/1683664186921.jpg?v=1738611807"},{"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":7.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20201220_183628909.jpg?v=1738611802"},{"product_id":"ethiopia-yirgacheffe-halo-bariti","title":"Ethiopia Yirgacheffe Halo Bariti Natural","description":"\u003cp\u003eHalo Bariti is marketed and officially labeled as a Yirgacheffe, but in truth, it is grown too far south to be Yirgacheffe and doesn't share many attributes with a Yirgacheffe. This is a fairly new fair trade organic co-op from a previously undeveloped region south of Yirgacheffe. The co-op's name is Halo Bariti, and has only been in existence since 2012. The members of the co-op own their own land and can boast that they have the highest altitude to work with in the entire country of Ethiopia (4800 to 6800 feet above sea level). It's an area where wild, heirloom coffee grows naturally, and even though this co-op is cultivating the coffee plants for commercial sale, they still grow heirloom varietals native to their land, some of which aren't grown anywhere else in the world. This is one of those co-ops which quickly made a name for themselves.\u003c\/p\u003e\n\u003cp\u003eThis is a natural (dry) process coffee and so we are roasting it lightly -- barely even out of the 1st cracks. We can get away with that because the coffee is less acidic and has a thicker body than you would expect in a natural Ethiopian. It doesn't seem to matter if you roast it slow or too fast or if you air roast it or drum roast it. It doesn't matter if you get it a few degrees too dark. It's just good coffee.\u003c\/p\u003e\n\u003cp\u003eThere isn't much not to like about this coffee. Solid quality here and roasts up evenly. Another thing to note is that it doesn't have as much of the citrus notes usually associated with coffees sold under the Yirgacheffe name. Instead, the fruity flavor here is blueberry and cocoa. Baked berry, smooth, creamy, very sweet (a little tart if you underroast it), aromatic, no earthiness or fermented notes whatsoever. Everything about this coffee is enjoyable, from the appearance and aroma of the green coffee, to the aroma while it roasts, to chewing on a bean hot out of the roaster, the blueberry muffin aroma while grinding it, the sweetness and fruitiness of the taste and the creamy texture of the coffee itself. You're going to like this one.\u003c\/p\u003e\n\u003cp\u003eWe roast it 3 degrees lighter than our other natural Ethiopian coffees in order to showcase the tart berry complexity.\u003c\/p\u003e\n\u003cp\u003eUS Arrival September 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630892843096,"sku":null,"price":8.43,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/707.jpg?v=1738611788"},{"product_id":"ethiopia-harrar-1","title":"Ethiopia Sidama Durato Bombe Natural","description":"\u003cp\u003eThis one comes from the border of the Harrar and Sidama region, from the Durato Bombe village.  It has a strawberry aroma, with straweberry and pineppale taste, and a tart juiciness, and some dark chocolate. It's a natural processed coffee. It is a grade 1, which is the highest possible grade of bean, although you will find some quakers and bug marks, but not too many. Super juicy and clean and sweet and hits you hard with sweet fruit.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThese beans are of the Mokka varietal which never roast evenly. Do not be alarmed if you see a variation of color in your roast. Give it steady heat at the beginning, slow it down at the first cracks. After the first cracks end, give it maybe 30 more seconds and let it out. The usual rule of thumb is that you want the roast to end 30 degrees and 3 minutes past the beginning of the 1st cracks, but on this one we're giving it 30 extra seconds to make it sweeter. I would not take the roast farther than that unless you are incorporating it into an espresso blend, at which point you can take it up to the 2nd cracks to get a fruity, sweet, creamy shot of espresso.\u003c\/p\u003e\n\u003cp\u003eIt's good fresh out of the roaster but REALLY shines about two days later.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: July 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630893465688,"sku":null,"price":8.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20220914_161007.jpg?v=1738611777"},{"product_id":"congo-washed-kivu-lake","title":"Congo Kivu Lake Washed","description":"\u003cp\u003eCongo is one of the most dangerous and difficult places from which to source coffee. Equal Exchange made a lot of progress in the past three years in getting coffee out of the country, and each year the quality has been improving. We sampled some Congo about 5 years ago and it was some of the worst coffee we've ever tasted, to the point that we still joke about a coffee being \"bad, but not Congo bad!\" It wasn't until last crop that we actually brought some in to sell, and even then, it was more about helping the cause than it was that we were excited about the coffee itself.\u003c\/p\u003e\n\u003cp\u003eBut Congo has made it! This year's crop is exceptional. We bought both the washed and natural processed coffees from the Virunga Coffee Company, which is a South African group of businessmen who have gone into the DR Congo and set up a Fair Trade co-op of roughly 6000 farmers. Through investing, education, and marketing, they have brought the world some crops Congo should be proud of.\u003c\/p\u003e\n\u003cp\u003eThe best coffee in Congo is growing around Lake Kivu, which is the same Lake Kivu that Rwanda grows great coffee around (just on the other side of the lake). These are bourbon varietal beans grown at 3000-4000 feet altitude on \u003cspan\u003ethe Nyiragongo volcano right beside the lake\u003c\/span\u003e. Congo coffee is known for having a pipe tobacco aroma -- sort of like burning autumn leaves -- and this one has it prominently. It has quite a bit of acidity even at a medium roast level, which is a nice surprise. There's a little bit of lime and a little bit of fig, a little smokiness. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe like it just at the verge of 2nd cracks. Roasts lighter than this can venture into grassy vegetal territory. Roasts darker than this lose their sweetness and fruity flavors, although are not altogether unpleasant. Our sweet spot is to end the roast a couple degrees before the 2nd cracks start, but if you hold out and hear a few snaps of the 2nd cracks, you'll be fine.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUS arrival: July 2026\u003c\/span\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630899298392,"sku":null,"price":7.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG20230214150718.jpg?v=1738611711"},{"product_id":"guatemala-huehuetenango-finca-el-limonar","title":"Guatemala Huehuetenango La Sabina","description":"\u003cp\u003eLa Sabina is a coop in the municipality of La Libertad in Huehuetenango, and is comprised of about 1000 farmers. It has the creamy chocolate and citrus undertones and likes to be roasted just a little bit into the 2nd cracks.\u003c\/p\u003e\n\u003cp\u003eThese beans are easy to roast. They follow a normal roasting curve and the sweet spot is 10 seconds into the 2nd cracks where you find a creamy milk chocolate mug of coffee. We sampled a couple dozen fresh crop Guatemalan beans and chose this one to stock up on to carry for the next several months. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIf you think you don’t like Guatemalan coffee because of their tendency to be harsh, this one might change your mind. Huehuetenangos are right up there with Atitlan and Acatenango coffees. Year round, it is one of our best sellers.\u003c\/p\u003e\n\u003cp\u003eUSA Arrival July 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630900052056,"sku":null,"price":6.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/8660d42b-2bde-45e3-86f6-dc46fcd9d062_1_8356efe2-eaaf-4ade-b2c3-94adcd6c838b.jpg?v=1782939047"},{"product_id":"decaf-colombia-ea-process","title":"Decaf Colombia (EA Process)","description":"\u003cp\u003eThis is one of the nicest decaf Colombia coffees we have tasted. We are roasting it fairly light -- even a little bit lighter than regular caffeinated Colombia. Treating it like a washed Costa Rica coffee in the roaster, and that's about what it tastes like as well. It has higher moisture content than most decaf coffees, so it needs extra heat compared to other decafs. There is citrus and sweetness and a fair amount of complexity with pretty good mouthfeel.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe EA decaf process is primarily being done in Colombia right now. Ethyl Acetate is a compound found in sugarcane, and introducing this natural compound to the coffee eliminates 97% of the caffeine from it. It seems like it may retain the most flavor in the coffee of any currently used decaf process methods. I hope that it catches on and we start seeing other coffees decaffeinated using this method!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630901100632,"sku":null,"price":7.22,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/1687629820433.jpg?v=1738611681"},{"product_id":"mexico-chiapas-rosalba-tovia","title":"Mexico Chiapas Rosalba Cifuentes","description":"\u003cp\u003eMexican coffee is not a favorite at our shop, but there are always exceptions, and this one deserves some love.\u003c\/p\u003e\n\u003cp\u003eWe met the mastermind, Rosalba Cifuentes, a couple years ago and was super impressed and bought her coffee. We've been to her farms, and town, and even though she processes the coffee for several farmers in the village, this particular lot has been grown just by her family members. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eShe is so excited about her coffee. You can tell how passionate she was about sharing her coffee with people who will appreciate it. This is single varietal (Bourbon), strictly high grown (4,000-5,000 feet altitude), well sorted, very fresh coffee. When you're selecting a Mexican coffee, you want the ones high up the mountain, which this one is, in the town of Bella Vista.\u003c\/p\u003e\n\u003cp\u003eThis Mexico coffee shares a lot of traits with a Guatemala Huehuetenango, which is right across the border. The lighter roasts are a little bit fruity (lemon, melon, apple) with a lot of complexity. It's a really dense bean and needs a lot of airflow. We had a couple of test roasts where the inside wasn't getting roasted enough, so we had to up the airflow. Medium roasts of this bean are so easy to drink. Not terribly complex, but so creamy, so sweet, almost like a toasted marshmallow, it just is gone before you know it. Maybe 5 to 10 seconds of 2nd cracks is the most you really want.\u003c\/p\u003e\n\u003cp\u003eYou can take it darker than that for French Roast, but it's a little bit expensive for French Roast. You would generally be better off using a less expensive bean; like Peru, Uganda or Colombia, but this one certainly can handle it if that's what you're looking for. In general, I'd tell you to stay away from Mexican beans, but you don't want to miss this one.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: July 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":20498960384088,"sku":null,"price":7.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20190507_214723.jpg?v=1738611632"},{"product_id":"ethiopia-yirgacheffe-koke-honey","title":"Ethiopia Yirgacheffe Koke Honey","description":"\u003cp\u003eThis is an uncommon HONEY processed Yirgacheffe coffee from the sub-region of Gedeo, grown and processed by the Koke co-op. They are sorted until they have achieved Grade 1 status. The result of all this care is that you have a flawlessly clean tasting coffee with sweet fruity tastes and aroma. Notes of blueberry and honey blossom flavors in here are very pleasant and a healthy dose of acidity. The other flavors of honeydew and chocolate become more or less apparent as you tweak the coffee a degree lighter or darker on subsequent roasts. Drink it slowly and methodically, savoring the sweetness, lack of bitterness, and the unusual but special fruity flavor that the average coffee drinker has never experienced.\u003c\/p\u003e\n\u003cp\u003eRoast this like you would a natural process Ethiopia. Honeys are always a little bit tricky but anything you can do to give it gradual heat and lots of airflow will make it happier. Give it just a few seconds out of 1st cracks, it reads about 400 degrees on our roasters. If the citrus and floral notes are too potent, take it a degree darker to subdue it. If you're missing the sweetness, take it a degree lighter next time to appreciate the sugars in this bean. Each roast has a tendency to taste just a little bit different which makes it fun and tricky to keep consistent. Being a honey processed coffee, you shouldn't take this coffee anywhere close to the 2nd cracks. If you want to drink it as espresso you can get it up to about 405 degrees without burning it.\u003c\/p\u003e\n\u003cp\u003eUS arrival: August 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":29915682406488,"sku":null,"price":8.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/IMG-5930.jpg?v=1738611602"},{"product_id":"sulawesi-toraja-mananga","title":"Sulawesi Toraja Sapan Minanga","description":"\u003cdiv class=\"tab-pane active\" id=\"tabs-1\"\u003e\n\u003cp\u003eSulawesi is one of my favorites, and one of the nicest looking Indonesians. The beans in this lots are bright blue, well sorted, nicely large sized. There's quite a bit of spiciness in the taste, and it mostly reminds me of a Sumatra with less earthiness and more complexity.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a semi-washed process (wet-hulled) coffee just like most Indonesians. Sapan Minanga has long been recognized for growing some of the best coffees on the island. The beans are very dense and can handle anything you do to them. I roast them right to the start of the second cracks to get a medium bodied, slightly earthy and citrusy coffee with a hint of orange rind undertone, chocolate, and subtle spicy black pepper.  That makes for a good cup of coffee, and especially so in a french press. \u003c\/p\u003e\n\u003cp\u003eBut the darker you go, it hides the fruit, but the spiciness hangs in there.  I always enjoy dark Indonesians, and Sulawesi can particularly hold up to high heat.  30 to 40 seconds into the rolling 2nd cracks is a treat because the syrupy sweet body with a hint of spice is a joy -- it is a dark coffee that you can drink black.  \u003cspan\u003eI have a weakness for dark roasted Sulawesi in a hario pourover or a french press.  You can also Italian roast it by taking it \u003c\/span\u003e75 seconds into the rolling 2nd cracks (be careful not to start a fire) you have an even darker smoky powerful coffee but it holds up exceptionally well to the heat without the body becoming too thin.  It's an ideal choice for Italian Roast.  \u003c\/p\u003e\n\u003cp\u003ePull it out 20-30 seconds after the 1st cracks end for a light roast, and it's still good, although the earthiness can be off-putting, and there's hints of Sulawesien pepper.  The body is thick and the aftertaste pleasant; the coffee is smooth and just spicy enough to make it interesting and keep you going back for more.  Sometimes we'll roast it light like this and blend it with the dark roast to have a single origin bean as two roasts blended together.\u003c\/p\u003e\n\u003cp\u003eYou get the idea -- you can't go wrong with this one.\u003c\/p\u003e\n\u003cp\u003eUS Arrival July 2026\u003c\/p\u003e\n\u003c\/div\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":31857227104344,"sku":null,"price":8.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/sulawesi_46ca3834-899a-4e16-afcb-bb88d0f27143.jpg?v=1738611566"},{"product_id":"papua-new-guinea-waghi-1","title":"Papua New Guinea Waghi","description":"\u003cp\u003eThis Papua New Guinea bean from the Western Highlands was grown in Waghi Valley and is named for the rainforest region in which it was grown.  It does not have organic certification, but Papua New Guinea is organic by law, so certification is not necessary on coffee from here.\u003c\/p\u003e\n\u003cp\u003eThe beans are largely made up of the heirloom Typica and Arusha varietals grown at 4,500+ feet above sea level. It is sorted by bean size and is the B grade.\u003c\/p\u003e\n\u003cp\u003eThis one is nice as a light roast just barely through the first cracks. It was a little bit buttery and creamy, with some tropical fruit notes and herbal and chocolate. If you speed the roast up too much it will be too bright and too tart, but when we slowed it down a little (just don't blast the heat, let it take its time), it was smoother and really drinkable. \u003c\/p\u003e\n\u003cp\u003eThe medium roasts are just flat and boring, I feel like you have to go really light or really dark with this one. If you're taking it dark, about 10 seconds into rolling 2nd cracks seemed about right. Does not taste burnt or bitter, but the tobacco and smoke and chocolate and spice comes out, although the body is getting shallow and there's less complexity of flavor compared to the light roasts.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eArrival August 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":32223201132632,"sku":null,"price":6.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20200121_165517.jpg?v=1738611553"},{"product_id":"mexico-honey","title":"Mexico Huatusco Honey","description":"\u003cp\u003eThis strictly high grown lot of beans from Huatusco at the La Laja Estate have been carefully honey processed, which tones down the brightness and creates a soft, nutty, sweet, creamy mug of coffee.\u003c\/p\u003e\n\u003cp\u003eWe met the farmer a couple years ago and got to see pictures of the farm and talk to them and now we try to buy from them each year. A honey processed Mexican! That 's worth a try, you don't see that too often. Now being honey-processed, you will want to be careful not to scorch it. The bean is pretty fragile, and a dark roast will burn the sugars and make an unpleasant coffee. However, with that said, I do find that the sweet spot on this one is about 5 degrees darker than the Honey Processed Costa Ricans and El Salvadors, and the bean does seem to be somewhat hardier and dense than most Honey Processed beans. Very easy to drink. We enjoy the soft mouthfeel, almost buttery.\u003c\/p\u003e\n\u003cp\u003eBy far though, we enjoy it best when it is prepared as espresso (or even an aeropress or moka pot). In our shot of espresso we are tasting lime juice, butter, toffee, orange and a sweet finish. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival September 2026\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":33167266611288,"sku":null,"price":6.68,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20200721_224734.jpg?v=1738611499"},{"product_id":"kenya-kamwangi","title":"Kenya Kamwangi AB","description":"\u003cp\u003eThis coffee is grown by the Kamwangi Farmers Cooperative who operate under the Nyeri umbrella which is the closest thing to Fair Trade Organic that Kenya has right now. The varietals in this lot consist of SL-28 and Ruiru 11 varietal coffees. It is in the Kirinyaga Region, which is on the slopes of Mount Kenya, and one the first places we look when we are shopping for the best Kenya lots. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt's a large dense AB sized bean and needs a fair amount of heat. Roast it a degree or so lighter than other Kenya coffees in order to bring out brightness, sweet grapefruit, wine, cranberry -- it's honestly pretty sour if you get a degree or two too light, but still a great mug of coffee. Next time give it another degree and it's sweet and amazing; the complexity is refreshing. About 15 seconds past the end of the cracks is a good target. The aroma of citrus and that initial acidity give it that trademark Kenya character. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival: May 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":33287575994456,"sku":null,"price":7.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/20260703_145104.jpg?v=1783104769"},{"product_id":"sumatra-mandheling-takengon","title":"Sumatra Aceh Takengon","description":"\u003cp\u003eI’ll enjoy a good strong dark mug of any Sumatran coffee you throw at me, but this one is cleaner tasting and more complex than the Mandheling we normally carry. Takengon is a village in Aceh by Lake Toba, and the coffee was grown by a fair trade organic co-op known as Kopsen Sepakat Gergung. Coffee is the primary source of income for the farmers in the co-op.\u003c\/p\u003e\n\u003cp\u003eWith this Sumatra, I like to take it just as dark as normal. It can really take the heat. It comes out with savory pine needle notes, dark chocolate, nutmeg. In slightly lighter roasts, you might pick out some amaretto and very slight berry notes. \u003c\/p\u003e\n\u003cp\u003eYou can stop this roast at second cracks to get the most sweetness and acidity. But we give it about 40 seconds of 2nd cracks to give it that rich Indonesian character.\u003c\/p\u003e\n\u003cp\u003eOrganic and fair trade certified.\u003c\/p\u003e\n\u003cp\u003eUS Arrival September 2026\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":33728500039768,"sku":null,"price":7.85,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/sumatraburlapcoffeebag.jpg?v=1738611458"},{"product_id":"mexico-veracruz","title":"Mexico Veracruz Zongolica","description":"\u003cp\u003eThe two main regions of Mexican coffee are Chiapas and Oaxaca. This one is from Veracruz where only a tiny fraction of the coffee production occurs. It's on the Northeast coast of the country against the Gulf of Mexico. It was produced by just 20 farmers, all of them women in the town of Zongolica. It's part of an initiative to find new sustainable sources of green coffee from dependable people, and we jumped at the chance to help them out and get to carry their coffee!\u003c\/p\u003e\n\u003cp\u003eIt has a fairly consistent \u003cspan\u003eprofile with what you expect from a typical Mexican coffee. It's bright, nutty, really wakes you up. There's some chocolate and some orange in there as well.  Because the beans have been sorted very well, you'll find very few defects and above average bean size. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMexican coffee is pretty easy to roast. It can handle a variety of roast levels and can also be blended with good result. We roasted this bean everywhere from very light to very dark, and found that the two middle roasts were our favorite, but all four roasts were drinkable. In particular, I would suggest roasting this one just slightly into 2nd cracks. It gives it the least bitterness and the most balance. If you're a big light roast fan, you'll enjoy it lighter -- don't go TOO light with it, but you can take it out about 30 seconds before second cracks to get a sharper, bright lime, caramel, hazelnut taste profile. Third best option is to take it 60 seconds into 2nd cracks and get the roasty, dark peanut notes of a french roast coffee.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: June 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":39522271854680,"sku":null,"price":6.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20210729_011423777.jpg?v=1738611433"},{"product_id":"ethiopia-yirgacheffe-abera-gole-1","title":"Ethiopia Yirgacheffe Getaneh Girma Natural","description":"\u003cp\u003eGetaneh Girma is one farmer with about 15 acres of coffee trees. He has dedicated his life to coffee farming, and his coffee often ends up being sold as a single-farmer lot instead of sold by region or mill. The micro-region where he lives is known as Idedo and is renowned for producing the finest quality Yirgacheffe-type coffees due to its elevated altitude and relatively cooler climate.\u003c\/p\u003e\n\u003cp\u003eThis is a natural (dry) process coffee and so we are roasting it lightly -- barely even out of the 1st cracks. It has some berry and chocolate notes that come right out, and a nice acidity. After a couple days post-roasting it, we notice some pineapple acidity and citrus flavors coming out. It doesn't matter if you get it a few degrees too dark. It's just good coffee. Compared to most natural processed coffees, it's fairly easy to roast and easy to brew. You're going to like this one.\u003c\/p\u003e\n\u003cp\u003eUS Arrival September 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":39573089550424,"sku":null,"price":8.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20210819_214248021.jpg?v=1738611428"},{"product_id":"panama-boquete-berlina-estate","title":"Panama Boquete La Cantera Estate","description":"\u003cp\u003eThe two main coffee regions in Panama are Boquete and Volcan. This one is is Northern Panama in Boquete and was founded by the Garrido family who are known for being meticulous to detail and often winning awards for their coffees. The coffee is the Catuai varietal and is processed on site. \u003c\/p\u003e\n\u003cp\u003eThis Panama reminds me of a Costa Rica - a little floral and some maple, wheat, slight lemon, slight caramel. Doesn't have a lot of sweetness, but it is a solid representation of Panama coffee.  \u003c\/p\u003e\n\u003cp\u003eWe roast it quite light. 8 degrees past the ending of the first cracks (just like a Costa Rica). Keep it out of the 2nd cracks. Even as you approach 2nd cracks, the bean has lost a lot of what makes it special. If you like microlot El Salvador and Costa Rican washed process coffees, this will be up your alley -- and you'll want to roast it pretty much under the same roasting curve and end points that you use for those beans. \u003c\/p\u003e\n\u003cp\u003eUS Arrival: September 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":39894783983704,"sku":null,"price":6.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20260908_210803133.jpg?v=1788903274"},{"product_id":"sumatra-gayo-lues-natural","title":"Sumatra Gayo Ribang Natural","description":"\u003cdiv class=\"entry fix\"\u003eSumatran coffee is almost always processed via the Wet Hulled (semi-washed) method which gives it all that earthiness and foresty flavors. Because this was a Natural processed coffee instead, it doesn't have any earthiness, but does have fruit and juicy notes but still has a thick mouthfeel. This is a very well sorted lot from the Gayo people in Ribang, Indonesia, and it's a treat for Sumatra fans.\u003c\/div\u003e\n\u003cdiv class=\"entry fix\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"entry fix\"\u003eI like it best at just 5 to 10 seconds of 2nd cracks and then brewing it as espresso or in aeropress.  You get great crema and body plus fruit and tangy citrus but without sour or smoky flavors. \u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"entry fix\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"entry fix\"\u003e\n\u003cp\u003eThe lighter roasts are excellent as coffee.  We are tasting cherry, blackberry, raspberry and fig, and it's slightly herbal.  Not very earthy but good creaminess. It's a fun coffee to try since it's so rare to see a fully natural bean out of Sumatra. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eArrival Sept 2026\u003c\/p\u003e\n\u003c\/div\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":45728473743647,"sku":null,"price":9.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20240921_181716301.jpg?v=1740675181"},{"product_id":"vietnam-duc-trong","title":"Vietnam Duc Trong","description":"\u003cp\u003eVietnam of course isn't really in Indonesia. But it makes sense that coffee can grow here. They have the mountains for it, and they are the second biggest global grower of robusta coffee, so coffee is a big part of their economy. But this is arabica coffee! I suspect none of our customers have had Vietnamese arabica coffee before. This is rare. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWomen are leading the way in bringing the coffee industry to life in Vietnam. There’s a strong culture of having strong female leaders and they’re often very successful.  This coffee was grown by farms owned by women, and processed at a mill run by women. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eI'm roasting it similar to a washed Indonesian coffee. Not super dark, but a little darker than a medium roast. It's not incredibly complex, but it's clean and pleasant. Not nutty or acidic like a Central American, not chocolatey, not fruity. Maybe slightly metallic. Slightly herbal. Slight tobacco. Good mouthfeel -- creamy and sweet. If you've had China Yunnan or Myanmar coffee this is in that same ballpark. None of our experimental roasts tasted bad, albeit none of them were tremendously exciting. \u003c\/p\u003e\n\u003cp\u003eBut like, c'mon, you know you're intrigued. Buy 1 pound so that you can say you've tried it.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival June 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":47835100021023,"sku":null,"price":7.19,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20240430_231508132.jpg?v=1740675084"},{"product_id":"tanzania-mbozi-ishando","title":"Tanzania Mbozi Mandomashe AA","description":"\u003cp\u003eThis coffee is from the Mbozi region, grown by the AMCOS co-op. \u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\" style=\"color: rgb(0, 0, 0); font-weight: 400; font-style: normal; font-kerning: none;\"\u003eAMCOS was founded in 2018 when the government started allowing farmers to sell directly to importers and build relationships with buyers instead of selling all coffees through an auction system. The new system encourages quality and provides more financial certainty for the farmer.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis particular portion of the co-op 150 farmers who call themselves the Mandomashe group, and these are the large AA sized beans have been sorted out from the rest of the crop.\u003c\/p\u003e\n\u003cp\u003eThis bean likes high high heat, especially for the first half of the roast. Slow it way down once you get close to starting the first cracks. If you've roasted a Kenya before, this will follow the same profile as a Kenya. A good exit point for Tanzania is right around 20 or 25 seconds 20 seconds past the end of the first cracks. This will give you the sweetest cup. There's some complexity here -- cherry, pink grapefruit, creamy, sweet, and peach. \u003c\/p\u003e\n\u003cp\u003eUS Arrival: June 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":50818373091615,"sku":null,"price":7.54,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20241002_223254854.jpg?v=1740675409"},{"product_id":"el-salvador-pacamara-natural","title":"El Salvador Pacamara Natural","description":"\u003cp\u003eThis El Salvador coffee microlot is a sundried natural process from the Noruega estate and is \u003cspan class=\"Apple-converted-space\"\u003ethe Pacamara varietal which are long slender beans that are generally highly sought after. Despite the large bean size, I'm roasting it like any other natural process sundried Central American coffee and letting it out of the roaster just barely out of the first cracks\u003c\/span\u003e\u003cspan class=\"Apple-converted-space\"\u003e\u003c\/span\u003e\u003cspan class=\"Apple-converted-space\"\u003e. Coaxing out some candy sweetness and cooked strawberry, chocolate, slight hazelnut in the background.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"Apple-converted-space\"\u003eFinca Noruega mostly grows Pacamara coffee, and then processes the beans in various ways. They strive to be one of the highest regarded coffee farms in the country, and their coffee often places well in local competitions. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"Apple-converted-space\"\u003eUS Arrival: September 2026\u003c\/span\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":51455370002719,"sku":null,"price":10.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20260907_193448744.jpg?v=1788809867"},{"product_id":"peru-cajamarca-1","title":"Peru Cajamarca","description":"\u003cp\u003ePeruvian coffees tend to be cleaner and smoother than the other South American origins. This one is a single farmer microlot in the Cajamarca region, and is comprised of Cattura and Typica varietals.\u003c\/p\u003e\n\u003cp\u003ePeru is never terribly interesting, but at a light roast (30-40 seconds past the end of the first cracks) it's got a lot more going on than you would expect. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eYou certainly can roast it dark. It's an above average French Roast and an above average medium roast, but for the price on it, it's a little bit of a waste to burn most of the complexity out of it, so I'd recommend it keeping it 30-40 seconds past the end of the first cracks to really appreciate the work and time that went into this coffee.  \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival: June 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":51823882010911,"sku":null,"price":6.54,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG20230214151614.jpg?v=1738611357"},{"product_id":"colombia-cauca-alfonso-pillimue","title":"Colombia Cauca Alfonso Pillimue","description":"\u003cp\u003eThis lot comes from a group of f\u003cspan\u003earmers with small plots of land grown in the fertile volcanic soil of Cauca. Several purchasing agencies around the area meticulously control each purchase to guarantee traceability, fairness, and quality. The farmers all use manual hand-crank depulping machines to remove the cherry from the beans, and raised beds for drying the coffee which gives the coffee good air circulation. It is unusual for the farmer to be able to oversee how their coffee is handled, sorted, and prepped every step of the way, but their efforts pay off. They also have been rewarded with a Rainforest Alliance Certification, one of the most demanding sustainability seals. The positive impact to the preservation of this regions’ biodiversity is substantial and is raising the awareness of the importance of organic and rainforest certifications in the area.  The particular farmer who grew this coffee is named Alfonso Pillimue. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a somewhat typical Cauca region coffee, with some bright and savory notes. \u003c\/p\u003e\n\u003cp\u003eCity Roast: get it through the first cracks and maybe another 30 seconds or so. It starts out slightly tart with cherry tomato notes, and then sweetens out and finishes with a bittersweet cocoa note.\u003c\/p\u003e\n\u003cp\u003eFull City+, barely, if at all, into 2nd cracks, this is my sweet spot for roasting most Colombians, and this one is no exception. There is a slight bread taste, some herbal notes like rosemary, better body, caramel, overall sweetness. \u003c\/p\u003e\n\u003cp\u003eFrench Roast -- 60 seconds of 2nd cracks -- big bold flavor without ashy tastes or too much bitterness. Nothing special here, but a little cream pulls out the caramel flavor.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: May 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":52544833290527,"sku":null,"price":7.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/b6154e38-c2d4-4067-8588-ebdc4e7bba11_1.jpg?v=1778862811"},{"product_id":"kenya-kiambu-aa","title":"Kenya Kiambu AB","description":"\u003cp\u003eFrom the Kiambu region, and \u003cspan\u003eKiambu is the highest-producing region in Kenya due to its high rainfall and cooler temperatures in the highlands\u003c\/span\u003e. The climate here is good for growing tea as well as coffee, and they produce a lot of each. The AB sized beans are a blend of the SL-28 and SL-34 varietals that the good Kenyas tend to be. \u003c\/p\u003e\n\u003cp\u003eThe notes are not your typical bright, grapefruit profile,  but rather we are getting both savory and sweet flavors here. Depending on a degree or two one way or the other when you end the roast, we are getting notes of red wine, black cherry, lemon, and pine; but all in a good way.  An above average acidity and heavy body.  It's easy to drink and tastes special.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe roast it about 30 seconds past the end of the 1st cracks. Bright and fruity. Ideally give it slow heat until 1\/3 of the way through the roast, and then speed it up until you hit first cracks, and then slow it back down to the finish. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival July 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":52556275187999,"sku":null,"price":8.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/20260802_141309.jpg?v=1785694515"},{"product_id":"colombia-cauca-maria-rosa","title":"Colombia Cauca Maria Rosa Oidor","description":"\u003cp\u003eThis lot comes from a group of f\u003cspan\u003earmers with small plots of land grown in the fertile volcanic soil of Cauca. Several purchasing agencies around the area meticulously control each purchase to guarantee traceability, fairness, and quality. The farmers all use manual hand-crank depulping machines to remove the cherry from the beans, and raised beds for drying the coffee which gives the coffee good air circulation. It is unusual for the farmer to be able to oversee how their coffee is handled, sorted, and prepped every step of the way, but their efforts pay off. They also have been rewarded with a Rainforest Alliance Certification, one of the most demanding sustainability seals. The positive impact to the preservation of this regions’ biodiversity is substantial and is raising the awareness of the importance of organic and rainforest certifications in the area.  The particular farmer who grew this coffee is named Maria Rosa. She is a great example of the prototypical matriarch figure, overseeing her family farm with her children and producing this excellent coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a somewhat atypical Cauca with plenty of sweetness and complexity but no really savory notes.  \u003c\/p\u003e\n\u003cp\u003eCity Roast: get it through the first cracks and maybe another 30 seconds or so. It starts out slightly tart with cherry tomato notes, and then sweetens out and finishes with a bittersweet cocoa note.\u003c\/p\u003e\n\u003cp\u003eFull City+, barely, if at all, into 2nd cracks, this is my sweet spot for roasting most Colombians, and this one is no exception.  It reminds me of a really nice Huila with brown sugar, red fruit and mild floral notes with a clean finish.  \u003c\/p\u003e\n\u003cp\u003eFrench Roast -- 60 seconds of 2nd cracks -- big bold flavor without ashy tastes or too much bitterness. Nothing special here, but a little cream pulls out the caramel flavor.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: May 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":52589786628383,"sku":null,"price":7.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/20260602_155017.jpg?v=1780430008"},{"product_id":"guatemala-huehuetenango-candelaria","title":"Guatemala Huehuetenango Hamacas","description":"\u003cp\u003eThe growing region of Huehuetenango (pronounced way-way-tenango) is on the border of Mexico and is some of our favorite Central American coffee because of its chocolate and nutty tastes. This one is from a farm called Hamacas (Hammock) which has been in the same family (Vides) for twenty years. \u003c\/p\u003e\n\u003cp\u003eThis has the chocolate-nutty taste that you would expect, but also has a tangy undertone of citrus and dried fruit. \u003c\/p\u003e\n\u003cp\u003eI roast it exactly 15 seconds past the first snap of the 2nd cracks. I wouldn't take it much darker than that because it will start to taste thin and bitter; but in slightly lighter roasts (not quite to 2nd cracks, for example), you get a little bit of fruity\/winey tastes that complement it very nicely. However, you have to be careful taking it lighter as it is likely to taste grassy and vegetal if you don't get it pretty close to the 2nd cracks.\u003c\/p\u003e\n\u003cp\u003eUS Arrival June 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":52645626642719,"sku":null,"price":6.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/IMG20260831114015.jpg?v=1788190881"},{"product_id":"el-salvador-santa-ana-jaguar","title":"El Salvador Santa Ana Jaguar","description":"\u003cp\u003eThis is a macrolot from El Salvador, grown in the Santa Ana region. Although it is not traceable to one producer or varietal, it is chosen and blended using only coffees that score 84 and up, and the farmers are paid a premium for the coffees. It is then milled according to extra specific quality standards to make sure the end result is above average. It is marked \"Balam\" (Jaguar) referencing the now-extinct but formerly rare and beloved wild cat that used to roam the El Salvadorian mountains.\u003c\/p\u003e\n\u003cp\u003eThe coffee is very well sorted and roasts well. It isn't particularly complex, but it's very drinkable and pleasant. I think you would be hard pressed to find someone who didn't enjoy a mug of this.  It has almost a creamy toasted marshmallow note with a little bit of sweet peach and other stone fruit. The importer suggests cupping notes of pecan and citrus zest, but we weren't picking that up in our tastings. We are roasting this about like a Colombian coffee and taking it just barely or not quite into 2nd cracks. You could go a few degrees lighter than this without any issues, but going a few degrees darker brings a bitterness which contrasts deliciously with a little bit of cream. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival: July 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":52682463346975,"sku":null,"price":6.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20260715_191457570.jpg?v=1784143039"},{"product_id":"nicaragua-natural-el-pastoral-copy","title":"Nicaragua Chimborazo Natural","description":"\u003cp\u003eIn an unusual twist of experimentation, this Nicaragua was sundried to make it more fruity and sweeter. It also is more labor intensive, so the price on the natural processed coffees tend to be higher even though the actual cost and water usage on the farm is less.\u003c\/p\u003e\n\u003cp\u003eChimborazo is a family-owned farm that has been producing exceptional coffee for 22 years. The farm lies between two mountains, El Chimborazo and Las Mercedes, about 30 miles from the city of Jinotega. The Catuai variety that they grow is subjected to a rigorous quality control system which ensures that only the best beans are harvested. All of this attention to detail delivers a high-quality coffee, year after year.\u003c\/p\u003e\n\u003cp\u003eThe coffee is best as a light roast, but it holds its own as a medium roast. If you roast it Full City (about halfway between first cracks ending and second cracks beginning), it has a juicy creme brulee flavor with above average sweetness. There's a little bit of a green tea taste, and I'm not sure if it's my roast or if its the bean, but I haven't been able to shake off that slightly vegetal note in the background.  If you take it closer to the 2nd cracks, its less sweet but still has that creamy mouthfeel and even some grape and cocoa flavors in it. You wouldn't normally roast a natural coffee this dark, but it seems to hold up okay to the heat.  Particularly as espresso, where it makes a very interesting shot that intermingles mandarin orange, creme brulee, and almond with slight tartness and a lot of acidity. \u003c\/p\u003e\n\u003cp\u003eThere are no defective tastes, no earthiness, nothing unpleasant. It's not nearly as intense and fruity as an Ethiopian Natural coffee, but Nicaragua isn't really known for coffees that blow you away. For what it is, it is one of the most pleasant and complex beans we have seen come out of Nicaragua. It's not like other coffees that we currently have in stock, so it was fun playing around with different roasts and brewing methods on this one. On most days, I'd still rather drink a Natural Ethiopia, but I wouldn't turn down a mug of this.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: March 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":52706740142367,"sku":null,"price":6.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG20230408112326.jpg?v=1738611350"},{"product_id":"kenya-kamathura-ab","title":"Kenya Kamathura AB","description":"\u003cp\u003eThis lot is selected from various farms and mills throughout Kenya with quality in mind above all else.  Kamathura translates directly to \"Kamavindi's Selection\", named for the family owned business that carefully curated the selections to create this lot from all over Kenya.  The Kamavindi Company has existed since 1958 and is committed not only to sourcing great coffees but also to educating farmers on best practices, coop creation and connection with exporters and purchasers around the globe.  \u003c\/p\u003e\n\u003cp\u003eThis is a very nice Kenya. Roast it light, keep it well out of the 2nd cracks. 25 seconds out of the 1st cracks is the farthest you would want to take it, but we are going a little bit lighter than that even. The winey aroma and that initial citrus acidity make you expect that it is going to be a nice typical Kenya, but it has some fun flavors that make it special. We are noting notes of rose or lavender with a juicy finish and great mouthfeel. It has great classic acidity, lively on your tongue.  We've enjoyed this one and we think you will too if you like the idea of a semi typical Kenya with a twist.  \u003c\/p\u003e\n\u003cp\u003eUS Arrival: July 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":52808005910815,"sku":null,"price":7.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/20260824_111732.jpg?v=1787585116"},{"product_id":"tanzania-elton-farm-peaberry","title":"Tanzania Mbeya Elton Farm Peaberry","description":"\u003cp\u003eA Peaberry is a mutation — a flaw in the coffee gene causing two cherries to grow as one. Some suggest it gives it twice the flavor. Few coffee fans consider it a “flaw” and many seek it out. Indeed, in some countries they are rare. In Tanzania, they are more the norm and are particularly marketed to the United States. This is a wonderful coffee, if you can roast it well -- peaberries are small and dense, so it likes a lot of heat, especially for the first half of the roast. So it’s a tricky bean, but when you nail it, it’s all worth it! Tip: If you have a Hottop or Bullet or other small drum roaster, it can help to let the roaster “start” its roast for 45-60 seconds before dropping the beans in. Whatever roaster you have, if you preheat the drum hotter than normal, you’re on the right track. A good exit point for Tanzania is on the lighter end, not too far out of the 1st cracks. If you let it out too early, you have an unripe melon taste, but give it two more degrees and you get red apple, juicy and lemon lime notes.\u003c\/p\u003e\n\u003cp\u003eThe Elton farm is located in the Mbeya Region right on the border with Zambia and is known to produce high quality arabica in addition to other crops including avocados and macadamia nuts.  \u003c\/p\u003e\n\u003cp\u003eUS Arrival: June 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":52835258368287,"sku":null,"price":6.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/20260830_162846.jpg?v=1788121886"},{"product_id":"kenya-nyeri-ndaroini-aa-copy","title":"Kenya Nyeri Ndaroini AA","description":"\u003cp\u003eThe Ndaroini washing station is located near the town of Karatina and within the Nyeri region.  This lot is sourced from a number of small hold farms throughout the region to maximize quality and consistency.  \u003c\/p\u003e\n\u003cp\u003eThis one has a plum and citrus character character to it and with interesting floral and general winey notes and dark fruit flavor. Crisp and clean and a lingering finish.  These are the large AA size beans -- sorted very well and roasts consistently. \u003c\/p\u003e\n\u003cp\u003eI'm roasting it maybe 25 seconds past 1st cracks on a drum roaster. 405 degrees bean temp on our readout. Too light will give you some grassy\/vegital notes. It grabs your attention the whole way through the mug when you nail the end temp.\u003c\/p\u003e\n\u003cp\u003eYou lose complexity and pick up bitterness as a medium roast, but it does hold up adequately as a dark roast, I would give it 15 seconds into the rolling 2nd cracks for a sweet french roast with hints of winey and fruit in the background.\u003c\/p\u003e\n\u003cp\u003eUS Arrival July 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":52838999556383,"sku":null,"price":6.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/20260831_140112.jpg?v=1788199371"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/collections\/green-coffee.jpg?v=1696600779","url":"https:\/\/happymugcoffee.sbs\/collections\/green-coffee.oembed","provider":"Happy Mug","version":"1.0","type":"link"}