{"title":"Africa","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":6.24,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/804.jpg?v=1738612010"},{"product_id":"india-monsooned-malabar","title":"India Monsooned Malabar","description":"\u003cp\u003eThis is not a coffee that can be traced back to the farm - so whether it is grown organically is uncertain.\u003c\/p\u003e\n\u003cp\u003eThis coffee tells a story. 18th Century Europe imported coffee from India. The coffee arrived via a 3 month ship’s journey in which the coffee sat on the wooden deck exposed to salt water and rains. When technology improved and the coffee arrived quickly, the Europeans said, “what’s wrong with this coffee? It doesn't taste musty!” So India started selling a special coffee that is allowed to sit outdoors on wooden planks during monsoon season. It’s really more of a novelty now than a real popularity item, but if you want to know what coffee tasted like 200 years ago, try a pound of this. It's a little rough straight up, and a bit bitter in the aftertaste. Most people who play with the monsooned bean use it in a blend, and in small percentages. Maybe dark roasted and 20% in an espresso blend to give it an edge -- a good 15 seconds of 2nd cracks is about right. In a coffee blend, you can go really light with it. Out of the first cracks but no need to go much darker beyond that. That taste darker than they really are, and add a salty funk to your coffee blend -- again, use it moderation, maybe 20% of your blend -- enough to notice it is there but not enough to overpower the other coffee. Makes for a conversational mug of coffee though.\u003c\/p\u003e\n\u003cp\u003eThe beans are swollen and weakened and pale from the weathering and it doesn't take as much heat to roast as other coffee beans. It is going to roast faster because it needs less of a drying out phase -- it is already mostly dried out. On the bright side, you don't lose as much weight when it roasts.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630886649944,"sku":null,"price":6.4,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/855.jpg?v=1738611887"},{"product_id":"tanzania-robusta","title":"Tanzania Robusta","description":"\u003cp\u003eThis is an estate grown organic fair trade Robusta, from high in the mountains in Tanzania. Organic robusta is very hard to find, but it is important. Most robusta is grown at low altitude (that's the whole point of why they developed it), and there are so many pests there that they have to spray it heavily with pesticides and weed killer. At one point Nestle got bad publicity because their coffee was nearly above the legal limit of Roundup Weedkiller in their coffee.\u003c\/p\u003e\n\u003cp\u003eThese beans have not been sorted by size, so there are some peaberries and are mostly smaller beans. It's really not that big of a deal. You generally take robusta to a darker roast anyway, so it's all going to get dark.\u003c\/p\u003e\n\u003cp\u003eWe tried a variety of roast levels with it. You take it 15 seconds into second cracks all the way to a minute of 2nd cracks. There aren’t any complex undertones to unlock, so it doesn't drastically change as you roast it darker. It adds really creamy body to espresso, and you typically keep it to about 10-15% in your espresso blend to give it good mouthfeel and a little extra caffeine.\u003c\/p\u003e\n\u003cp\u003eBut the secret thing you can do with it is create a high-caffeine drip blend. Blend it with something light and sweet, like a regular Tanzania or even a Colombia. Roughly 50-50 and you get a cup of coffee that 1 — makes everyone extraordinarily caffeinated and 2 — tastes different than what you’re used to, but is not offensive — just different.\u003c\/p\u003e\n\u003cp\u003eDrink it 100% straight, and call me nuts, but this is absolutely drinkable coffee, even at the medium roast level it's really solid. I’ve definitely had arabica coffees that were far more unpleasant. The aroma is deep and intoxicating, the body is rich, smooth, nutty and reminiscent of a diner coffee. The aftertaste is only mildly earthy. If anything, a feature that contributes nicely to a blend.\u003c\/p\u003e\n\u003cp\u003eSo obviously it is just robusta. Inexpensive, and nowhere as fascinating as a nice specialty arabica bean. But it is the best robusta I've ever tasted, and for something fun to play around with, try a pound. You don't find organic robusta beans very often.\u003c\/p\u003e\n\u003cp\u003eUS Arrival June 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":31524481630296,"sku":null,"price":5.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/TanzaniaRobustaCoffeeBag.jpg?v=1738611577"},{"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":7.29,"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":"uganda-natural-bukonzo","title":"Uganda Natural Bukonzo","description":"\u003cp\u003eBukonzo is from Western Uganda, over by Congo, completely on the other side of the country than the famed Bugisu beans. It is grown on one side of the Rwenzori Montains \"the mountains of the moon\"; and on the other side of the mountains is the Congo Kivu growing region. But the Ugandan side has the advantage of better infrastructure and technology and results in a higher quality export, so it's like a nice Congo. It's been sorted pretty well, but does have some defects if you look closely. Nothing too get too upset though.\u003c\/p\u003e\n\u003cp\u003eBukonzo has a fair trade and organic certified women's co-op and they meticulously hand pick, hand process, hand sort the beans.  These ones were sundried to make them fruity and sweet.\u003c\/p\u003e\n\u003cp\u003eIf we roast it like an Ethiopia natural and keep it light, it has a lot of dried fruit notes. Cola. Cocoa at the finish. Not earthy, not thin bodied. \u003c\/p\u003e\n\u003cp\u003eAnother 30 seconds and you are losing the fruit, but it is more approachable as an espresso with vanilla and caramel.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival: May 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":51483569717535,"sku":null,"price":6.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20250124_173834368.jpg?v=1740674630"},{"product_id":"kenya-karurumo","title":"Kenya Kamundo","description":"\u003cp\u003eThis coffee is grown in the Embu region just South of Kirinyaga and consists of only the largest AA bean size. Kamundo is the washing station where the coffee was processed. \u003c\/p\u003e\n\u003cp\u003eIt's a large dense AA sized bean and needs a fair amount of heat. This coffee has a lemon iced tea note to it which is really refreshing - a great summer coffee. Some basil, blackberry, grapefruit, bright acidity. Roast it light, keep it well out of the 2nd cracks. 45 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, about 20 seconds past the end of the cracks. \u003c\/p\u003e\n\u003cp\u003eUS Arrival: June 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":52311872143647,"sku":null,"price":8.87,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/kiamuguamo2020.jpg?v=1738611513"},{"product_id":"uganda-natural-anaerobic","title":"Uganda Natural Anaerobic","description":"\u003cp\u003eBukonzo is from Western Uganda, over by Congo, completely on the other side of the country than the famed Bugisu beans. It is grown on one side of the Rwenzori Montains \"the mountains of the moon\"; and on the other side of the mountains is the Congo Kivu growing region. But the Ugandan side has the advantage of better infrastructure and technology and results in a higher quality export, so it's like a nice Congo. It's been sorted pretty well, but does have some defects if you look closely. Nothing too get too upset though. It also underwent anaerobic fermentation to bring out flavors and complexity that otherwise would have been hidden.\u003c\/p\u003e\n\u003cp\u003eBukonzo has a fair trade and organic certified women's co-op and they meticulously hand pick, hand process, hand sort the beans.  These ones were sundried to make them fruity and sweet.\u003c\/p\u003e\n\u003cp\u003eIf we roast it like an Ethiopia natural and keep it light, it has a lot of grape notes, some nuttiness, cider. Not earthy, not thin bodied. It really beat my expectations. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAnother 30 seconds and you are losing the fruit, but can use it as an espresso with vanilla and caramel.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival: May 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":52566387392799,"sku":null,"price":6.85,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20250124_173834368.jpg?v=1740674630"},{"product_id":"ethiopia-yirgacheffe-gedeb-washed-1","title":"Ethiopia Yirgacheffe Gedeb Washed","description":"\u003cp\u003eThis is a Washed Yirgacheffe coffee from the subregion of Gedeb and the YCFCU cooperative. This area is also known as the Gedeo Zone and produces several lots of coffee each year, of varying quality. The very best grade for an Ethiopia is Grade 1, but the mill decided to produce a special microlot better than Grade 1, so they are calling this Grade 0, and claiming zero defects. In fairness, I can't find any defects, so I think they achieved their goal. \u003c\/p\u003e\n\u003cp\u003eWe really like this one. It has really zippy acidity, nice mouthfeel, some floral notes, no fermented or earthy notes, and it's pretty easy to roast. You don't want to roast it too far out of the first cracks. This is where you find the flavors of citrus, sugarcane and floral undertones.  Drink it slowly and methodically and enjoy the flashes of different fruity and floral flavors in each sip.\u003c\/p\u003e\n\u003cp\u003eWe have found the best results when we speed up the middle part of the roast and get to first cracks 90 seconds sooner than normal. This gives it more acidic zip and helps it come alive. It is then important to slow it down at the first cracks to allow all the different flavors to develop. Being a natural processed coffee, you shouldn't take this coffee into the 2nd cracks -- we don't get it anywhere close to that level -- it's a light roast coffee.\u003c\/p\u003e\n\u003cp\u003eIf you allow this coffee to \"rest\" after roasting, you're missing out. When it's hot off the roaster, the tangy citrus flavors seem to be the most apparent. Two days later, however, more sweetness and thicker mouthfeel open up an equally satisfying mug of coffee. But it is fun drinking this every morning and each day it has changed a little bit.\u003c\/p\u003e\n\u003cp\u003eUSA Arrival: May 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":52568323981599,"sku":null,"price":7.8,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/20260525_114937.jpg?v=1779727252"}],"url":"https:\/\/happymugcoffee.mom\/collections\/africa.oembed","provider":"Happy Mug","version":"1.0","type":"link"}