{"title":"African","description":"","products":[{"product_id":"burundi-gakenke","title":"Burundi Washed Kayanza Gakenke","description":"\u003cp\u003eI’ve had good and bad experiences with Burundi coffees, and this is definitely one of the good ones. Burundi is not having a good year, but we've bought from this mill and farm in the past and were able to keep that relationship alive. These are large AA beans with a low rate of defects. Great taste, here's what to expect:\u003c\/p\u003e\n\u003cp\u003eLight roast, just out of the first cracks: Immense aroma, bright acidity, complex undertones.\u003c\/p\u003e\n\u003cp\u003eMedium roast: 10 seconds into 2nd cracks, but not rolling 2nd cracks: smooth, sweet, caramel. \u003c\/p\u003e\n\u003cp\u003eDark roast: 40 seconds into rolling 2nd cracks, deep french roast: Surprisingly thick body, surprisingly sweet, aromatic, with undertones of blackened berries, mineral notes (zinc?), and an aftertaste like a great red wine that just lingers in a way that makes your mouth happy.\u003c\/p\u003e\n\u003cp\u003eBurundi coffee has been off the map for the past 20 years because of the civil war and unrest, but Burundi is back. Coffee is their main source of income, and their coffee does indeed deserve its reputation as being among the finest in the world.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: January 2021\u003cbr\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630885371992,"sku":null,"price":5.65,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_c9545a47-6420-4844-a64a-8df8af39bb99.jpg?v=1738611907"},{"product_id":"ethiopia-yirgacheffe-kochere-washed","title":"Ethiopia Yirgacheffe Kochere Washed","description":"\u003cp\u003eWashed processed Yirgacheffe is the taste of sunshine, botanical gardens, and happiness. This is from the Kochere mill, which we highly anticipate the arrival of each year. This area grows some of the highest regarded and most expensive Yirgacheffe beans, grown around 6000 feet above sea level. This crop was packed in grainpro bags to seal in and preserve freshness and is labeled as Grade 2.\u003c\/p\u003e\n\u003cp\u003eGenerally speaking, Yirgacheffe coffees have a floral and lemon flavor — sweet, juicy, bright, floral, tea, citrus (think jasmine, lemondrop) -- and that holds true here. You smell the sweet flowers as soon as you grind it. You taste lime and lemon. It's bright, and has a strawberry taste in the finish. Kochere has a great washing station, very careful about the sorting and drying times and moisture content. There is an extra layer of flavors here that keeps it interesting from start to finish. The flavor changes as the temperature of the coffee changes, which makes every sip fantastic.\u003c\/p\u003e\n\u003cp\u003eBest when roasted light, I follow the same profile as a natural Ethiopia, although being a washed process coffee, this Yirg takes just a little more heat to keep up with that roasting curve and it cracks a couple of degrees later, so it needs a couple degrees hotter before you let it out. I barely take it past the first cracks, a City Roast. Just after the first cracks come to a complete stop and you've slowed the roast way down, I turn the heat down to where the bean temp is just stalling out right around 400 degrees, and I'm done. There's no earthiness, and no defective tastes. However, if you want to roast this as more of a medium roast you totally can. Since it's a washed process coffee, you can take it as dark as you want. It holds its sweetness even though it starts to lose its complexity.\u003c\/p\u003e\n\u003cp\u003eI tend to strongly prefer natural processed Ethiopia coffee over washed processed ones, but this coffee is satisfying and makes me smile.\u003c\/p\u003e\n\u003cp\u003eUS Arrival August 2022\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630885404760,"sku":null,"price":5.84,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20210424_233141396_1.jpg?v=1738611906"},{"product_id":"tanzania-kilamanjaro-aa","title":"Tanzania Lyamungo AA","description":"\u003cp\u003eThis coffee is from the Lyamungu Estate, located on the slopes of Mt. Kilimanjaro. It is a high-altitude coffee, grown organically. The estate and region both are among the highest repute in the country for growing coffee. The estate grows more tea than coffee, and is owned by the Mufindi Tea Company, employing 3500 people and known for practicing social and environmental responsibility. The lead coffee farmer came from Colombia, bringing his coffee experience to Africa.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a coffee that has good sweetness and complexity, but the particular flavor profile isn't one that I personally find exciting. I typically roast it light, 405-410 degrees, about 45 seconds past the end of the 1st cracks, and I'm getting savory notes of tomato, with apple sweetness, caramel, and citrus. However, you can roast it dark to get a sweet french roast, and that's a pretty intriguing mug of coffee when you do that. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival January 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630885470296,"sku":null,"price":5.1,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_0330.jpg?v=1738611905"},{"product_id":"ethiopia-naga-signage","title":"Ethiopia Yirgacheffe Naga Signage Natural","description":"\u003cp\u003eNaga Signage is a specific mountain with Yirgacheffe where this coffee was grown. This is a natural (dry-processed) Yirgacheffe with notes of lemon bar, honey, and black tea-like characteristics. After being harvested, the coffee was processed at the Aricha mill.\u003c\/p\u003e\n\u003cp\u003eIt’s a late 1st cracker, so don’t turn your heat down too soon. Roast it into the 1st cracks, then slow it down, don’t go beyond the first cracks too far or you'll scald it. A great summer coffee, sweet enough that you can drink it hot or iced, clean aftertaste, no earthiness or astringency. Well processed, well sorted.\u003c\/p\u003e\n\u003cp\u003eIf you take it very far into the 2nd cracks at all, it builds up a bitterness that is unpleasant, so this bean is exclusively for light roasts unless you are going to use it in your espresso machine, in which case you can roast it darker (beginning of 2nd cracks) to get a fruity espresso. It is also is an ideal choice for the \"Mokka\" half of your Mokka-Java blend.\u003c\/p\u003e\n\u003cp\u003eUS Arrival August 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630886027352,"sku":null,"price":7.35,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_324c909a-5cf5-444f-94fd-9f3447b7a123.jpg?v=1738611897"},{"product_id":"yemen-mocca-sanani","title":"Yemen Matarri","description":"\u003cp\u003eYemen coffees are wild and amazing, rich, heavy, chocolaty cups that keep you going back for more and more. Most Yemen is sold generically from the Sanani region and may consist of coffee from various farms, varietals, and even crop years all mixed together! This one is a traceable lot from a newly founded co-op in Yemen. The co-op operates in the Fair trade model, and is socially responsible -- which is almost unheard of for Yemen coffee.\u003c\/p\u003e\n\u003cp\u003eSo the price on this coffee is way out there and deserves an explanation. First, the taste of Yemeni coffee is distinct. Wonderful Malty quality (think guinness beer) -- grains and wheat that only a great Yemen will have. Besides this, there is chocolate, spices, and plum with a little bit of berry. So this coffee tastes like bread with chocolate chips. SECOND, Yemen is exporting very little coffee. So supply-demand is at play. THIRD, Yemen is a very expensive country to deal with. The anarchy, terrorism, and violence creates high risk in business dealings.\u003c\/p\u003e\n\u003cp\u003eNot all home roasting systems can handle Yemen. In general, Yemeni coffee beans are very small, but since they are not sorted by size, there are also large beans mixed in. The coffee produces large amounts of chaff. It is a natural processed coffee and should not be roasted too darkly. We roast it exactly like a natural processed Ethiopia. If you want less bitterness and more snappy acidity, pull it out after just a few snaps of the 2nd cracks, and its an exotic complex cup that emphasizes more of the sweeter tones and less of the bitter ones. If you like espresso, take it about 20 seconds into the slow second cracks. At that point, you have the most amazing cocoa-tasting espresso I’ve ever tasted (if only I could afford to give my coffeeshop customers 100% Yemen for their espresso, I surely would).\u003c\/p\u003e\n\u003cp\u003eUS Arrival August 2022\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630886158424,"sku":null,"price":8.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/1660595468246.jpg?v=1738611895"},{"product_id":"kenya-jungle","title":"Kenya Jungle","description":"\u003cp\u003eIt was tough to find a Kenya with the taste profile and vast complexity we look for. This one is strictly SL-28 varietal beans, which are the hardest to grow but are the absolute best tasting Kenyans, and as a result, it tastes so complex. Almost a bubble gum aroma, there are so many fruity and juicy flavors mixing together. It has a full body, red wine, blackberry, orange, lime taste. The Jungle Estate has a long track record of churning out highly rated coffees, and it is environmentally conscious. It's under the Nyeri umbrella which is the closest thing to Fair Trade that Kenya has right now. We got it through La Minita which wouldn't put their name on it unless it was best of the best. \u003c\/p\u003e\n\u003cp\u003eI'm roasting it maybe 35 seconds past the end of 1st cracks on a drum roaster. Right around 400 degrees bean surface temp to get the sweet berries, red wine, hint of grains, tart citrus, dry and clean finish. It flashes between tart and sweet and grabs your attention the whole way through.\u003c\/p\u003e\n\u003cp\u003eHowever, this bean also holds up nicely as a medium roast, I would recommend trying it right before the 2nd cracks start. And it also holds up nicely as a dark roast, I would give it 15-20 seconds into the rolling 2nd cracks.\u003c\/p\u003e\n\u003cp\u003eUS Arrival June 2021\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630886420568,"sku":null,"price":6.0,"currency_code":"USD","in_stock":false}]},{"product_id":"kenya-machakos","title":"Kenya Machakos","description":"\u003cp\u003eMachakos is a city in South-Central Kenya and also name of the mill where the coffee is processed.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a very nice coffee but does not have as much acidity or citrus as your typical Kenya bean. This one has a really thick body\/mouthfeel with blackberry sweetness and strawberry-rhubarb tartness. A little bit of cocoa in the aftertaste.  A fruity cup, but not as fruity as an Ethiopia. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe other roast that works is about 5 seconds into the rolling 2nds. Still sweet, but also a hint of burnt flavor. It's actually a nice balance of sweet and smoky, and very smooth at this level. It loses some of its special characteristics, but the average coffee drinker would find it enjoyable. The fruit goes away, but the body holds up and the sweetness comes through.\u003c\/p\u003e\n\u003cp\u003eUSA arrival: January 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630886453336,"sku":null,"price":7.85,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/kenya_burlap_bag.jpg?v=1738611890"},{"product_id":"tanzania-hope-project-aa","title":"Tanzania Southern Highlands Zanzibar","description":"\u003cp\u003eThis is a large lot of Tanzanian Peaberry coffee from a co-op of several farmers in the Southern Highlands. It's not as complex or interesting as a microlot, but it's a really nice coffee for the price. My favorite part is how sweet it is, almost nectar-like. In light roasts you get toffee, green tea, orange, just the right amount of acidity, mild fruitiness without being weird, wonderful aroma, lingering aftertaste, it’s a winner. I like it better as it cools. It seems like the last sip from the bottom of the mug is always the best sip. If you like medium to dark roast Africans because of their sweetness, this one is quite drinkable into the 2nd cracks as well, although I personally prefer it lighter than 2nd cracks. \u003c\/p\u003e\n\u003cp\u003eThis coffee is from the Southwest region of Mbeya, bordering the countries of Malawi and Zambia. \u003c\/p\u003e\n\u003cp\u003eUS Arrival November 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630886486104,"sku":null,"price":6.19,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/tanzania_e8dad0ec-7635-4697-bfd9-83231e22ec82.jpg?v=1738611889"},{"product_id":"decaf-ethiopia-sidamo-mc-process","title":"Decaf Ethiopia Sidamo (MC Process)","description":"\u003cp\u003eGranted, the coffee that gets sent to the decaffeination plants are often the coffees that were lower quality and not selling very well. So this never started out as a stellar Ethiopia, and now it's been through the decaffeination process, and that doesn't help matters. \u003c\/p\u003e \u003cp\u003eIf you've had any of my regular Ethiopian coffees before, this will disappoint you because it doesn't have the wide range of flavor and deep fruity complexity that you are expecting. But if you just want a mild sweet decaf coffee, then I think you'll be very happy with this! Roast it 20 seconds past the 1st cracks (for me, that's a bean temp of 404 degrees) and it is a smooth sweet really nice flavor, albeit no distinct undertones, it does have a sweet clean aftertaste and sweetens up blends. Just into the 2nd cracks (for me, that's a bean temp of 415) it is slightly less sweet, but has more body and is more satisfying as a single origin decaf. So anywhere in that range is going to work for you.\u003c\/p\u003e \u003cp\u003eHere's what else you can do with it: Mix it 50-50 by weight with a dark roast decaf Sumatra. Let that Sumatra sweat in there for a good 20 seconds of 2nd cracks. Voila! You've got Decaf Mokka Java blend that is full bodied, full of flavor, sweet, and will appeal to just about anyone.\u003c\/p\u003e \u003cp\u003eEthiopia is also a crucial part of your Decaf Espresso; and it will add sweetness and brightness in a Central-America blend.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630886518872,"sku":null,"price":4.1,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_984d29db-a796-454a-ba05-2bdcfb87dce2.jpg?v=1738611889"},{"product_id":"malawi-mapanga","title":"Malawi Mapanga","description":"\u003cp\u003eMalawi is just beginning to gain credibility in the specialty coffee market. There are a few up and coming Malawi coffee groups, but your best bet is from the Mapanga Estate. It is currently the model for all the other coffee growers in the country. Malawi is a landlocked, very small nation, with a very small coffee crop. It borders Tanzania in the north; but Mapanga Estate is in the south, almost over into Mozambique and Zimbabwe. You would expect that the northern Malawi coffee (Mzuzu for example) would be the better coffee, and someday maybe it will be, but one advantage of the south is the altitude. The coffee at Mapanga enjoys altitudes of 7000 feet and higher, whereas the coffee in the north grows at altitudes of 3,000-6,000 feet (still plenty high for growing great coffee...but 7,000-8,000 feet is extraordinary).\u003c\/p\u003e\n\u003cp\u003eThis is a WASHED process coffee, so it's less fruity, but has a fuller body than say, a natural Ethiopia. I would compare it most closely to a Rwanda. There is a gentle caramel sweetness to it, just the right initial zip of acidity that fades away, a pleasant juiciness in the taste, and a clean sweet finish. The beans are top grade, sorted by size and are a pretty bluish hue. The bag says AA, but apparently Malawi uses its own sizing system, because these would be considered an A in most countries. Nonetheless, they're pretty easy to roast.\u003c\/p\u003e\n\u003cp\u003eRoasting Tips:\u003c\/p\u003e\n\u003cp\u003eThis bean cracks later, develops for longer, than you might expect. Don't be alarmed if color progression and cracks come at a higher temperature than you're used to. Even 45 seconds past the 1st cracks, there continues to be a raw green pepper taste in the bean, and mottled color. Once the beans are evenly browned, it needs a little more time, but it's getting close. On my roaster, 1st cracks ended at 393 degrees. The beans continued to taste raw all the way through 410 degrees. At 412 the aroma was mesmerizing, and the brew tasted pleasant and crisp. At 415 the mug was rich and sweet with complexity of caramel and cranberry cordial with floral notes. At 418 the cranberry started turning into red wine, and then the 2nd cracks started at 420 at which point it started losing complexity and turning flat. And then as almost French Roast at 438 it was sweet and very nice, no bitterness or ashy tastes, which is similar to a Burundi or Rwanda or other washed African coffee at that level. But basically, the sweet spot is when the roast is on the verge of, but not yet starting, the 2nd cracks. Full City, as the professionals would say. If you miss that off-ramp, the next one is at French.\u003c\/p\u003e\n\u003cp\u003eUS Arrival January 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630887207000,"sku":null,"price":7.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20200223_200052.jpg?v=1738611879"},{"product_id":"tanzania-ruvuma-peaberry","title":"Tanzania Ruvuma Peaberry","description":"\u003cp\u003eMost of the Tanzania peaberries on the market this year seem to be tart, but I've found one that is more on the sweet side. It has some hints of peach and sweet orange, with a pleasant mild acidity and clean afteraste. I roast it light, to pull out complexity of peach and maybe even green apple (don't think \"sour\" but rather, \"crisp and tangy\"). Through the first cracks, another minute or so, no 2nd cracks. I like it this way, but some people like Tanzania darker. You can take it all the way to the 2nds without a problem, and a Full City+ gives it more body but going into the second cracks much longer than a few seconds starts to get bitter. Tanzania does make nice espresso, at about 15 seconds into the 2nd cracks. \u003c\/p\u003e \u003cp\u003eAlthough Tanzania is perfectly nice as a stand-alone single origin coffee, I keep it around particularly to blend. At about 33%, try blending it with medium roast Sumatra, or Kenya, or Uganda, or in your French Roast.... Everything you put it with comes to life.\u003c\/p\u003e \u003cp\u003eThis coffee is from the Southwest region along the Ruvuma River, bordering the countries of Malawi and Zambia. Until recent years, the coffee was unable to reach the global market, and the farming here suffered. RoyalNY has been exporting this coffee for a few years to revitalize the coffee industry in this area, and the effects are already being seen. New and refurbished coffee mills are operating efficiently, and both improving the quality of the coffee in this region as well as keeping the costs low. The coffee is very high quality, and will only continue to improve as support flows to the farmers living here.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630887239768,"sku":null,"price":4.85,"currency_code":"USD","in_stock":false}]},{"product_id":"ethiopia-harrar-queen-city","title":"Ethiopia Harrar Queen City","description":"\u003cp\u003e2013 Crop from Harrar. \"Queen City\" is a brand that RoyalNY came up with, and it is one of the purest, cleanest, nicest Harrars anywhere on the market. It is exclusively grown in the East Harrar region, which has the sweeter flavor and the stronger blueberry undertones -- whereas most Harrars are a blend of East and West offerings.\u003c\/p\u003e \u003cp\u003eHarrar is going to be really scarce and really expensive this year. Most of it is going to Saudi Arabia, which is buying it for over $4 a lb. To outbid that, and then ship it all the way to US, and still make a little money on it, is a tough venture. Many importers aren't even trying and have told me they are only importing other Ethiopia regions this year. Others have a Harrar that has no blueberry taste and tastes suspiciuously like a Yirgacheffe.\u003c\/p\u003e \u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eAt any rate, this one is a sweet and clean tasting coffee with blueberry and mild chocolate flavor. I had reserved a second lot of this with a lot of potential, but the actual shipment came in tasting flat and disappointing, so I had to reject it, because at these prices, you really want it to be amazing. So this might be it for Harrar until next spring.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e \u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eGive it lots of heat at the beginning, slow it down at the first cracks, draw it out to the 390's. Whether you let it just into the 2nd cracks or keep it out altogether is up to you -- both ways make for a nice fruity mug of coffee.\u003c\/span\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630887305304,"sku":null,"price":6.9,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_d5794edc-9602-4399-8e6a-6d5a88dcb305.jpg?v=1738611876"},{"product_id":"tanzania-hope-peaberry","title":"Tanzania Korongo Initiative Peaberry","description":"\u003cp\u003eKorongo is an initiative where farmers from all over Tanzania are paid directly for crops that score at least 84. and then the coffees are blended together and sold. These are largely self-sufficient households who also have goats and gardens, and sometimes work another trade on the side. Individually, they could not afford the technology to process their coffee correctly, and could not fetch a fair price for their crop.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBecause it's a less traceable Tanzania as to a specific varietal or region, it's a good bean for dark roasts or one that is great for blending. It starts out tart and turns sweet. I'm tasting definite milk chocolate and a little earth in the finish on this coffee, it almost reminds me of something like a chocolate covered sweet-tart.\u003c\/p\u003e\n\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. This is a wonderful coffee, if you can roast it well. Peaberries are small and dense. This bean likes high high heat, especially for the first half of the roast. But a 15 minute roast without enough heat at the beginning makes it sour.  Tip: If you have a hottop, let the hottop “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 a bean temperature right around 400 degrees, just out of the first cracks. This will give you the sweetest cup.\u003c\/p\u003e\n\u003cp\u003eUSA arrival: March 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630887436376,"sku":null,"price":6.49,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20250325_190530373.jpg?v=1742929618"},{"product_id":"ethiopia-amaro-natural","title":"Ethiopia Amaro Natural","description":"\u003cp\u003eThis coffee is brought in by the Ninety-Plus organization -- a group that is empowering Ethiopian farmers to take the steps necessary to bring that coffee to the rest of the world.\u003c\/p\u003e\n\u003cp\u003eThe Ninety-Plus branded coffees are extraordinarily expensive and extraordinarily complex -- every year I excitedly open the price sheet, and discover I can't afford anything on it except the somewhat more plentiful Amaro. And even then, its reputation is such that it always sells out fast. \u003cspan style=\"line-height: 1.5em;\"\u003eYou can read more about the farmer here: \u003ca href=\"http:\/\/www.amarogayocoffee.com\/\"\u003ehttp:\/\/www.amarogayocoffee.com\/\u003c\/a\u003e She is the only female miller\/exporter in the country. My rep who went to Ethiopia and met her says she is her hero. In a country where gender equality isn't a thing yet, this lady has successfully managed a coffee mill, hired other women, and exported some of the best coffee in the country, overcoming all of the barriers and intimidations that have come her way on this journey. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eOf course it's sorted amazingly well. Almost looks more like a washed than a natural at first glance. Very few defects and uniform bean size.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eHow does it taste? All the expected Ethiopia undertones are swirling in your mouth....strawberries, chocolate, flowers, sweetness....but the one that makes me smile......a faint taste of plantains.\u003c\/span\u003e Roast this like you do any other natural process Ethiopian, ie, follow your roast curve for a Harrar or a natural Sidamo and barely take it out of the first cracks. I\u003cspan style=\"line-height: 1.5em;\"\u003ef you take it into the 2nd cracks at all, it loses its magic.\u003c\/span\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630887469144,"sku":null,"price":6.2,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_93f42502-7125-462c-89d7-3f28830d38f2.jpg?v=1738611873"},{"product_id":"ethiopia-kambata-natural","title":"Ethiopia Kembata Natural","description":"\u003cp\u003eThe Kembata region of Ethiopia is in the Southern part of the country, bordering Kenya. They grow a large crop of \"enset\" which is a banana-like fruit. They are also relied on for their ginger, wheat, and corn production. But even though it's not one of the famous coffee regions of Ethiopia, they have been growing coffee here for hundreds of years, and it is legitimately good and very much Ethiopian in profile. This one is packed in grain-pro bags for ultimate freshness. The beans are largely defect-free, and are easy to roast because they are sorted by size. We roast it REALLY lightly, just barely out of 1st cracks, because it picks up a bitterness if you take it any darker. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThese natural-processed beans remind me of a Harrar in many ways. The taste is sweet, with a smoothness on the tongue. Then, just enough tartness on the edge of your tongue to wake up your tastebuds. There's a strong lemon-loaf flavor, slight blueberries, cane sugar. The aftertaste lingers in a clean, crisp, sweet, pleasant way. Overall the body is on the thin side.\u003c\/p\u003e\n\u003cp\u003eThis coffee tends to be one of our favorites each year, but it doesn't cost what you would expect for a coffee of this caliber, because there is a lack of demand -- no one in the states wants to take a chance buying this coffee from a region that no one has heard of. Well, it is a super value, and I expect that we will continue to see coffees from this region here in the USA, and the price goes up year after year as people discover it. We've been bringing it in since 2013.\u003c\/p\u003e\n\u003cp\u003eThis is a dry-processed coffee, so you want to keep it on the lighter end of the roast. Get it to the first cracks, slow down the heat, draw it out about 3 more minutes....roughly 30 degrees higher than when the first cracks started...and sit back and enjoy this fine Ethiopian coffee.\u003c\/p\u003e\n\u003cp\u003eUS Arrival December 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630887600216,"sku":null,"price":5.83,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20240119_225403863.jpg?v=1738611870"},{"product_id":"ethiopia-yirgacheffe-idido-washed","title":"Ethiopia Yirgacheffe IDIDO Washed","description":"\u003cp\u003eIDIDO is an FTO co-op with a long history of producing legendary coffees (their mill used to be known as Misty Valley), and this crop was packed in grainpro bags to seal in and preserve freshness. What stands this lot apart is the sweet peach undertone in addition to the floral aroma and pleasant citrus brightness. A real show-stopper. I pretty much always prefer natural Ethiopians over washed Ethiopians, but washed coffees are less finicky to roast and tend to have more body (creamier mouthfeel). But they tend to have less complexity and muted flavor compared to their natural counterparts. \u003c\/p\u003e\n\u003cp\u003eOf course it's good hot, but it also makes wonderful iced coffee and cold-brew. Best when roasted light, I follow the same profile as a Harrar, although being a washed process coffee, this Yirg takes just a little more heat to keep up with that roasting curve, and you have the option of dark roasting it if that's your thing. My goal is about 30 seconds darker than the natural processed beans.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: April 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630887764056,"sku":null,"price":8.28,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_0afaaae4-2b86-41cc-b65d-f7ae3afd5d20.jpg?v=1738611866"},{"product_id":"india-pambadampara-estate","title":"India Pambadampara Estate","description":"\u003cp\u003eThis is an estate coffee with Rainforest Alliance certification brought in by the Elan Group which helps farmers grow coffees with environmental and social responsibility. \u003c\/p\u003e \u003cp\u003eIndia is an underrated coffee. It is grown right up there near Yemen, near Africa, and has a clean, creamy, nutty taste that you would think would give it more credit in the coffee world. This one has a subtle spiciness to it, and the aroma reminds me of nutmeg, the initial taste of hazelnuts and that factor where as soon as you've finish your mug you are looking forward to the next time that you get to brew it again. It’s not a dirty-tasting coffee, and has a creamy quality, and a sweet grain-like quality to it. A friend remarked it reminded her of a combination of Chai tea and coffee. What else would you expect from India? They grow coffee alongside their spices.\u003c\/p\u003e \u003cp\u003eI tend to let it out right before the second cracks where I get a sweet nutty note, or even better I give it 30 seconds into the 2nd cracks and pull it out as a dark roast which is the the best way to pull out the spicy flavors. Think clove and cinnamon paired with the bold coffee taste. It's really great to have an India in stock again -- I've missed this coffee.\u003c\/p\u003e \u003cp\u003eIt seems to be a versatile and forgiving bean to roast. \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630887960664,"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_f94bd253-82c3-4b90-bc93-803778928e55.jpg?v=1738611863"},{"product_id":"kenya-kiangombe-cooperative","title":"Kenya Kiangombe Cooperative","description":"\u003cp\u003eFrom the Kabare Farmers Society. The beans from the Kiangombe mill are often some of my favorites, and this lot is bursting with flavor. Once you are done savoring the aroma, there are delicious notes of cherry, blackberry, peach, a grapefruit acidity, and the classic winey currant full-bodied flavor that good Kenya is known for. The large defect-free AA beans are the SL-28 and SL-34 varietals that the good Kenyas always are.\u003c\/p\u003e\n\u003cp\u003eRoast it about 25 seconds past the end of the 1st cracks. Rush through the middle of the roast and slow down at the end to keep the end result bright and fruity and sweet.\u003c\/p\u003e\n\u003cp\u003eUS Arrival June 2022\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630888026200,"sku":null,"price":6.65,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20210722_005213745.jpg?v=1738611862"},{"product_id":"tanzania-natural-process","title":"Tanzania Natural Process","description":"\u003cp\u003eFresh 2013 Tanzania is here (10\/13) and wow, this is a first for the world. Presenting.....Sundried Natural Processed Tanzania! Up until now, all Tanzania coffee beans on the world market have been washed before exporting, but these ones are sun dried, and man are they sweet. It's still \u003cem\u003etasting the way you would expect from a Tanzania, but these beans are super sweet, with a pleasant brightness and clean aftertaste. The sort of coffee you can sip on all day and never get your fill. \u003c\/em\u003eThis was technically an experiment, and I was braced to be disappointed, but this is the real deal.\u003c\/p\u003e \u003cp\u003eThis coffee is from the Southwest region of Mbeya, bordering the countries of Malawi and Zambia, and is an off-shoot of the “Hope Project\" coffee. This is a separate brand with a higher focus on sorting, taste profiles, processing quality, and it sells under the Lima Limited brand name. It is a privately owned endeavor, but the owners are on the up-and-up, working with small farmers, teaching organic methods, getting their quality and production up, getting their crop to market, and getting them top-dollar for their harvest.\u003c\/p\u003e \u003cp\u003eExciting coffee, and you want to roast it like you would a natural processed Ethiopia, except it requires slightly more heat in the middle of the roast, like from the 5 minute mark to the 11 minute mark, getting into the 2nd cracks on time. Remember, unlike most Tanzanias which are washed process and dense peaberry beans, this is a natural processed flat bean, so it's susceptible to scorching and burning, and you can more or less follow your Ethiopia Natural profile, just pay attention in the middle and tweak the heat as needed. Not a bean you want to roast dark. Shortly after the 1st cracks end, you're good to go. I really do recommend this coffee, and I hope it's an experiment that is repeated for many years to come. \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630888091736,"sku":null,"price":3.74,"currency_code":"USD","in_stock":false}]},{"product_id":"kenya-githembe","title":"Kenya Githembe","description":"\u003cp\u003eThis is a crowd-pleasing Kenya, which makes sense given the circumstances of how it was selected. It has a well balanced blend of flavors. There is subtle grapefruit, mild winey tones, mild currant, lime, basil, gentle acidity, full body, extremely drinkable. Of this year's Kenya offerings, this one is probably the most traditional as far as being a classic Kenya profile. \u003c\/p\u003e\n\u003cp\u003eNow in too light of roasts, it tastes a little bit raw, a little bit sour. You want to give it around 45 seconds to develop after the 1st cracks end, but still well out of the 2nd cracks. That's my sweet spot.\u003c\/p\u003e\n\u003cp\u003eNow the other thing you can do is take it just a few snaps into the 2nd cracks, and you're going to lose most of the winey notes, but you have a sweet African coffee with full body that's super smooth.\u003c\/p\u003e\n\u003cp\u003eThe third way to roast this is about 20 seconds into the rolling 2nds. Now you have a smoky sweet dark roast that's really awesome for you dark roast lovers. Anything darker than that it starts picking up burnt tastes, so be careful about your end point. Dark roast Kenya is actually great coffee, and this one is affordable enough to justify taking it dark.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: April 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630888157272,"sku":null,"price":7.1,"currency_code":"USD","in_stock":false}]},{"product_id":"kenya-kanake","title":"Kenya Kanake","description":"\u003cp\u003eThe Kanake Co-op produces some of Kenya's most spectacular coffees, and this year's AA lot is a shining example of what a Kenya should taste like. It is situated at 4000-5000 feet altitude (which is extraordinarily high for Kenya) and this lot is strictly sorted twice to remove defects and have all same-sized beans for even roasting. The estate grows only SL-28 and Ruiru varietals (SL-28 is the one with that black currant, red wine taste, that you find in the classic legendary Kenya coffees) SL-28 is a low-producing and hard to grow plant, but the farmers who grow them are well-rewarded at auction for their effort. \u003c\/p\u003e \u003cp\u003eThis bean is pretty easy to roast. What I try for is slightly more than a City roast, but not quite a Full City roast. If you're a couple degrees too light, you get more tartness, and if you are a couple degrees too dark you get less juiciness. But right at the sweet spot you will taste a coffee that starts with tart currant\/blackberry, turns into juicy red raspberry and has that Kenya acidic sparkle dancing on your tongue, and then it ends with a tart grape dryness much like a dry red wine feels in your mouth. As it cools, I also pick up subtle waves of lemon, grapeftuit, and honey. It has a full body and is clearly special, and overall refreshing. The coffee also does very well as you roast it near a french roast level. I would take it 35 seconds past the beginning of the second cracks to get a french roast that has more-than-average body and spectacular undertones of sweet currant. \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630888484952,"sku":null,"price":6.25,"currency_code":"USD","in_stock":false}]},{"product_id":"kenya-musilili","title":"Kenya Musilili","description":"\u003cp\u003eThe Musilili Coffee Farmer Co-operative in the Nairobi growing district of Kenya is a group of pro-active farmers who know good coffee. They are partially responsible for the recent overhaul in Kenya that allows buyers transparency in knowing who grew the coffee, and providing financial motivation to farmers to produce better coffees because they now get paid higher prices when their particular coffees sell for higher prices at the government auction. In addition to questioning the laws on coffee transactions in Kenya, the Musilili co-op is active in promoting fair labor standards, organic farming, and high quality. For example, this coffee was packed in a Grain-Pro bag inside a burlap bag, which is not a practice that is wide-spread in Kenya yet, but certainly one that helps preserve the freshness and quality of the crop on its journey to the USA.\u003c\/p\u003e \u003cp\u003eThis particular lot of large AA sized beans is best roasted just past City roast, but before it hits Full City. In too light of roasts, you get more tartness, and if you are a couple degrees too dark you get less juiciness. But right at the sweet spot you will taste a coffee that starts with apricot jam, turns into juicy sweet peach, with a sweet-bread quality, like an apricot muffin. The ending gives you a dry peach wine\/red wine aftertaste. It has a full body, moderate acidity, and is a startlingly fancy coffee that even the average coffee drinker would feel guilty putting cream and sugar in. The coffee does very well in a french press which smooths it out, highlights the body and peachy notes, and adds to the elegance. It also is very nice as a pour-over which highlights the brighter, sweeter, and fruity side of the coffee.\u003c\/p\u003e \u003cp\u003eIt has been a few years since I had a nice coffee with apricot tones, and I'm happy to have this in stock for you to try. This is NOT classic Kenya in the \"grapefruit, black currant\" sense, but it is certainly a demonstration of what you can get out of a carefully grown, sorted, processed Kenya by farmers that know what they are doing. A very nice, memorable, special coffee indeed. \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630888517720,"sku":null,"price":5.75,"currency_code":"USD","in_stock":false}]},{"product_id":"burundi-bururi-bumoco","title":"Burundi Bururi BUMOCO","description":"\u003cp\u003eThis is one of the first arrivals of 2015 Burundi crop, and there will be more to come. The beans are size A and come from the Bururi region at 4000+ feet altitude. They are packed in a Grain-Pro bag to maintain freshness.\u003c\/p\u003e\n\u003cp\u003eThis is a washed process coffee, as are most Burundi beans, and they are best suited as a dark roast. The lowest you want to go is 10 seconds into the 2nd cracks, and that's where you can taste some peach and brown sugar notes -- but overall the body is thin and the flavor is weak. There are no defects or off-tastes and I don't mind drinking it -- it's just not particularly inspiring. (Although, in a french press, it does have more body and enough flavor, and is pretty nice!) If you take it a little farther in the roast, 20+ seconds into the rolling 2nd cracks, you get a fantastic dark roasted bean. Big bodied, sweet, and deep flavor. Beautiful aroma that will wake you up and put you in a good mood. As espresso, it is sweet and peachy and remarkably smooth. This bean can't go much darker than this. It's only an A size and starts to burn if you go much beyond this roast level.\u003c\/p\u003e\n\u003cp\u003eDecember 2014 arrival in USA.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630888550488,"sku":null,"price":4.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_7505475b-6bec-43e6-bd6d-7876f43bf29a.jpg?v=1738611855"},{"product_id":"kenya-oaklands","title":"Kenya Oaklands","description":"\u003cp\u003eOaklands Estate is a large estate with a variety of lots available for sale each season, each lot with its own unique tastes. This lot of large AA beans is packed in a grainpro bag at the mill for absolute freshness. The estate grows only SL-28 and SL-34 varietals which are the two varietals you want in a Kenya for the classic \"currant\" \"red wine\" and \"blackberry\" characteristics Kenya is famous for.\u003c\/p\u003e\n\u003cp\u003eThis is a fairly forgiving bean to roast, as you can use a variety of roasting curves and ending temperatures and still get a nice result. Although it does make a nice French Roast, I usually keep this one light. What I try for is slightly more than a City roast, but not quite a Full City roast. This is a coffee with a lot of layers of flavor complexity. It's smoother and sweeter than many Kenyas, and you may notice flashes of flavor that include grape jam, blackberry, red wine, and citrus. It is a sophisticated and wonderful mug of coffee.\u003c\/p\u003e\n\u003cp\u003eUS Arrival May 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630888583256,"sku":null,"price":6.82,"currency_code":"USD","in_stock":false}]},{"product_id":"tanzania-tweega-peaberry","title":"Tanzania Northern Mondul 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, let the hottop “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 that makes you wince, but give it two more degrees and you get raspberry and cooked peach, some chocolate in the finish.\u003c\/p\u003e\n\u003cp\u003eThis coffee is from the Southwest region of Mbeya, bordering the countries of Malawi and Zambia. This is usually where we end up finding the Tanzania lots with the taste profile that we want. There are 60 farmers in the group, and they are committed to sustainable farming and organic practices. They share a new state-of-the-art coffee mill, and in the past couple years have gained a reputation for having some of the best coffee in the country, which likewise, has earned them a market price well above “fair trade” standards.\u003c\/p\u003e\n\u003cp\u003eUSA arrival: February 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630888714328,"sku":null,"price":6.35,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/1683663838948.jpg?v=1738611852"},{"product_id":"uganda-sipi-falls","title":"Uganda Sipi Falls","description":"\u003cp\u003eFresh 2014 crop. This coffee also comes from Sipi Falls in the Kapchorwa District and has fair trade and organic certification. But this is a smaller, special prepped lot, and it contains only coffee varietals of Riuriu 11, SL14, and SL28. As you might know, those are the varietals that the best Burundi and Kenyan coffees are grown from. Its then packed in grainpro bags for freshness and sold at a premium. \u003c\/p\u003e \u003cp\u003eI would suggest that it tastes similar to our standard Ugandan, but is decidedly better. It is sweeter and more interesting, with a taste of dried figs, and hints of toasted marshmallow and brown sugar with an herbal finish similar to what you would find in a fancy Indonesian bean. While I mostly use the standard Uganda Bugisu in blends, this special lot is solid as a standalone origin. \u003c\/p\u003e \u003cp\u003eI like this one right at Full City...not quite into the 2nd cracks yet. It tastes smooth and sweet at this level. However, you can certainly take it darker. And with the shortage of Sumatra right now, this could be an economical substitute for your Sumatra blends.\u003c\/p\u003e \u003cp\u003eAt any rate, this is the best Ugandan coffee yet to date, and it makes me excited to see them continuing to improve the quality year after year.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630888845400,"sku":null,"price":4.09,"currency_code":"USD","in_stock":false}]},{"product_id":"kenya-chomo","title":"Kenya Chomo","description":"\u003cp\u003e\u003cspan style=\"font-family: arial, helvetica, sans-serif;\"\u003eThis is from the 2015 \"fly crop\" which is the smaller, second harvesting of Kenya coffee. These large AA sized beans were packed in grainpro bags for freshness after being picked, and are from the Nyeri region, and arrived in the US in 10\/2015. Both the region and Chomo mill have a long-standing reputation of excellence.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e \u003cp\u003eIt's under the Nyeri umbrella which is the closest thing to Fair Trade that Kenya has right now. We got it through La Minita which wouldn't put their name on it unless it was best of the best. The varietal is the SL-28 and SL-34 which is what you want from Kenya, and the altitude is an impressive 4,000 feet above sea level because it is close to Mt. Kenya. \u003c\/p\u003e \u003cp\u003eI'm roasting it 30 seconds past 1st cracks on a drum roaster. 399 degrees bean temp. Slight canned peaches, bright orange, allspice, red wine, and finishes dry and clean. It flashes between tart and sweet and grabs your attention the whole way through. It has a full body, and its complexity of flavor and aroma stays with you after you swallow, reminding you what a fancy coffee you just drank.\u003c\/p\u003e \u003cp\u003eHowever, if you aren't a fan of light roasts, this bean holds up nicely as a medium roast, I would recommend dumping it right before the 2nd cracks start. And it also holds up nicely as a dark roast, I would give it 15-20 seconds into the rolling 2nd cracks for a juicy french roast.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630888878168,"sku":null,"price":5.75,"currency_code":"USD","in_stock":false}]},{"product_id":"india-shevaroys-superior","title":"India Shevaroy's Superior","description":"\u003cp\u003eFirst a disclaimer. There are no certified organic Indian coffees, and I’m not sure if this one was grown organically. It probably was based on the fact that is it a high altitude, high quality coffee. But that's my only basis.\u003c\/p\u003e \u003cp\u003eIndia is an underrated coffee. It is grown right up there near Yemen, near Africa, and has a clean, gentle, nutty taste that you would think would give it more credit in the coffee world. This one has a subtle spiciness to it, and the aroma reminds me of cinnamon, the initial taste of hazelnuts and an aftertaste of nutmeg. It’s not a dirty-tasting coffee, and actually has a creamy quality, and a sweet grain-like quality to it that reminds you of a high quality south american coffee. A friend remarked it reminded her of a combination of Chai tea and coffee. Another described it as \"Market Spice\" meaning, the taste and aroma one would experience when walking through a street market in India. That makes sense -- India grows coffee alongside their spices.\u003c\/p\u003e \u003cp\u003eThe vast majority of the quality coffees from India are generically sold as Mysore Nuggets; but this one is a single lot grown in the Shevaroy Hills, which are in Southern India with peaks as high as 5,000 feet. It's a really nice lot, and was worth separating out and selling at a premium. \u003c\/p\u003e \u003cp\u003eIt’s good on any roast level, but I tend to let it out a few seconds into the second cracks, or else a nice French Roast well into the rolling 2nds. My sweet spot on it is a bean temperature of 412 degrees (Full City roast); although a melenge blend of equal parts of 398 (City Roast) and 418 (Full City+) is equally enjoyable. But even at 435 degrees, deep into the 2nd cracks, this is a fun coffee. The body holds up well, but it leaves a spicy feeling in your mouth making it addictive.\u003c\/p\u003e \u003cp\u003eIt seems to be a versatile and forgiving coffee. This is a washed process coffee, not the monsooned process coffee that India is often associated with.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630890057816,"sku":null,"price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_4637c99c-d4e9-434e-a227-1ab608c2162e.jpg?v=1738611845"},{"product_id":"ethiopia-amhara-natural","title":"Ethiopia Natural Amhara Ayehu","description":"\u003cp\u003eDon't worry if you haven't heard of Amhara before. This is another new, developing coffee region, with just 200 hectacres of production so far, but plans to keep expanding. The parent company firmly believes in putting the well-being of the people first, and that is their first and foremost mission. Secondly, they have organic and rain forest certifications with a commitment to responsible farming.  This particular lot is natural processed wild varietals grown on the Ayehu farm. The taste of this Ethiopia is distinct. As it cools, you'll get a whirlwind of flavors flashing through your mouth. orange, lemon, strawberry... it's like eating a handful of sweet-tarts. There's a chocolate creamy background and raspberry\/red berry in the forefront. Sweet with flashes of tart and flashes of several different fruity flavors. Gentle, soft in the mouth, reasonably full body, no earthiness, few defects. It's pretty thin bodied and the flavors are in the background. It's not as intense of an Ethiopia as some of the ones we have carried before.\u003c\/p\u003e\n\u003cp\u003eThis bean is for light roasts, not too far out of the 1st cracks and not too long of a roast. There's a window of a few degrees where it is equally tasty but different, but basically the lighter you roast it, the more of the tart fruit you get and less of the chocolate. Obviously if you take it too light you get a bit of a green\/raw taste, so definitely get it fully developed through the first cracks. Take it a couple degrees beyond that to pull out more of the sweeter berry and chocolate. A couple degrees after that and it is like fruits dipped in bakers cocoa. It's been processed carefully by hand, and the quality is pretty good this year. Try a pound and see what you think.\u003c\/p\u003e\n\u003cp\u003eUS arrival: July 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630890385496,"sku":null,"price":5.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_7063306c-3a0a-4d16-b831-49822f6d8068.jpg?v=1738611838"},{"product_id":"kenya-kianjege","title":"Kenya Kianjege","description":"\u003cp\u003eAn awesome Kenya with full body, red wine, blackberry, lime, floral, dry finish. AA sized beans and an auction lot winner under the Nyeri umbrella which which is the closest thing to Fair Trade that Kenya has right now. It's a blend of SL28- and SL-34 which are the classic Kenyan varieties that you want. This is the late 2014 crop and just came into the US in 10\/2014. All Kenya's are very expensive this year, and comparatively to what else is out there, this one is a pretty good deal. You definitely get your money's worth on this one. \u003c\/p\u003e \u003cp\u003eI take it about 30 seconds past the end of the 1st cracks. I'd call it a City+ roast. 400 degrees bean temp. The best way I can describe a top grade Kenya like this woudl be comparing it to drinking a nice red wine. Each sip is so full of complexity and flashes of flavor. You just sip at it and feel happy.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630890451032,"sku":null,"price":5.88,"currency_code":"USD","in_stock":false}]},{"product_id":"kenya-ruarai","title":"Kenya Ruarai","description":"\u003cp\u003eIt was tough to find a Kenya with the taste profile and vast complexity we look for as well as social responsibility. Ruarai Estate is under the Nyeri umbrella which is the closest thing to Fair Trade that Kenya has right now. We got it through Royal Importers who are some of the best in the business and they bid on it at auction after picking it out ahead of time as a coffee that they wanted to buy. (And apparently so did a lot of other hopeful buyers, based on the price they ended up paying for it...) \u003c\/p\u003e \u003cp\u003eThese are the large AA beans and are easy to roast. I keep it at a City roast, not too far out of the 1st cracks. What I liked about this Kenya was the Cranberry Orange undertones. I drank some with a slice of turkey and it was an awesome pairing! For that reason, it's a perfect fall\/winter\/holiday coffee, and also a fantastic desert coffee (fruit pies? cheesecakes?). Yes cranberries and oranges are tart, but the coffee isn't distractingly tart. Just tart enough to keep your mouth interested in another sip. And if you want to really explore the complexity, I think you could say Peaches and Strawberries are hiding in the mug as well. As I roasted it to Full City, the flavor fell flat and was much less enjoyable, so either keep it light, or take it really dark, like 15-20 seconds into the 2nd cracks. Obviously you'll lose the Cranberry Orange, but Kenya makes an awesome dark roast because as a French Roast it still has sweetness and juiciness to it. A little bit of vanilla...something like a toasted marshamallow that briefly caught on fire? A really striking mug of coffee if you like the dark brews. \u003c\/p\u003e \u003cp\u003eSingle Estate Kenyas are pricey, but they are worth splurging on.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630890647640,"sku":null,"price":5.75,"currency_code":"USD","in_stock":false}]},{"product_id":"yemen-mocca-matari","title":"Yemen Mokka Pearl of Tehana","description":"\u003cp\u003eYemen coffees are wild and amazing, rich, hoppy, chocolatey cups that keep you going back for more and more. The bean sizes range from tiny to large, there are broken beans, there are defects in here -- but that's every Yemen lot of coffee there is. And Yemen coffee is amazing.\u003c\/p\u003e\n\u003cp\u003eIn general, Yemeni coffee beans are very small, but since they are not sorted by size, there are also large beans mixed in. The coffee produces large amounts of chaff. Expect undertones of baked sourdough bread, chocolate, bitter herbs, butterscotch, and spice — a dark sultry spiciness that pairs well with chocolate and desserts. Air roasters will be fine. Some drum roasters will struggle.\u003c\/p\u003e\n\u003cp\u003eIt's a natural-process coffee and I roast it light -- not too far out of the 1st cracks (407 degree bean temperature). This is where you pick up the hoppy malty tastes of bread and butterscotch. There is some tart fruit in the background - it's a complex coffee. If you take it just into the rolling 2nd cracks, which tends to happen about 20 seconds into the slow second cracks, you have a rich cocoa-tasting espresso. a great half for your Mokka-Java blend, or a wild cup of coffee to drink as is.  If you want less bitterness and more snappy acidity, pull it out after just a few snaps of the 2nd cracks, and its an exotic complex cup that emphasizes more of the sweeter tones and less of the bitter ones.\u003c\/p\u003e\n\u003cp\u003eYemen is a natural process coffee which means it roasts fast and needs less flame. It is the mokka varietal which is very hard to grow and only naturally grows in Yemen and Ethiopia. I'm not claiming that Yemen is worth its price, but Yemen coffee is extremely dangerous to export, expensive to get through customs, and very rare. There is no other coffee in the world that tastes like Yemen, and so you just have to pay the price if you love the taste (which I do). It does NOT support terrorism. It supports the small farmers who are trying to make an honest living and need support.\u003c\/p\u003e\n\u003cp\u003eUSA arrival August 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630890680408,"sku":null,"price":9.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/88d6656f-755c-4c8d-8be7-59547c6c9286_1.jpg?v=1755031820"},{"product_id":"ethiopia-yirgacheffe-idido-natural","title":"Ethiopia Yirgacheffe IDIDO Natural","description":"\u003cp\u003eThis is the natural (Dry processed) Yirgacheffe coffee from the legendary Misty Valley mill (later known as IDIDO). Nothing is too good for these beans. They are stirred non-stop for the first 48 hours on the drying patio using rakes, and then they are sorted, sorted, sorted until they have acheived Grade 1 status which is rare for a natural coffee from Ethiopia. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRoast this like you would any other natural process Ethiopia. We are getting a peanut butter and jelly note on this one. Some pear. Lemon-lime. Makes nice cold brew. If it seems flatter than you expected, you're a tad dark.\u003c\/p\u003e\n\u003cp\u003eIt came into port in August 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630891008088,"sku":null,"price":6.8,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/698.jpg?v=1738611826"},{"product_id":"rwanda-inzovu","title":"Rwanda Inzovu","description":"\u003cp\u003eI have discovered that there is a lot of really bad Rwandan coffee on the market and very little of it is organic. 20 years ago, Rwanda was a coffee leader, and then civil wars and strife all but ended their coffee industry. About 5 years ago, coffee started flowing out again, but quite a bit of it was undesirable. And still today, you’ve probably tried a Rwanda coffee that scared you away. Dirty aftertastes, no aftertastes, high acidity, thin bodies, unpleasant undertones, just to name a few… But this one is fantastic. This is our second year of buying it.\u003c\/p\u003e \u003cp\u003eThis one is well sorted with few defects. It is a former cup-of-excellence winner. It comes from a co-op of well-paid farmers. And it had a chocolate aroma that lures you in, an enjoyable smoothness, and hints of exotic fruits like coconut and passionfruit. \u003c\/p\u003e \u003cp\u003eThis coffee is produced by 20,000 small coffee farmers where the majority of the farmers only have around about 200 trees each to look after (essentially it is families growing coffee in their backyard as a way to bring in a little extra money). Because of this, the coffee plants are well loved, carefully tended to, picked at exactly the right time, and sorted very well. The coffee production in Rwanda has seen exponential growth, benefiting the countr'y economic well being. Due to the popularity and quality of this coffee, over the last several years the price paid directly to the farmers has significantly increased. The coffee came into the US in November 2015. \u003c\/p\u003e \u003cp\u003eIt has a nice full body to it, and a sweet clean aftertaste. It has a beautiful chocolate undertone and is smooth and sweet. It really is a treat to drink from start to finish. I would be pretty specific about stopping the roast just before the 2nd cracks. A lighter roast brings out a grassy, under-roasted flavor, and if you take it into the 2nd cracks it starts tasting a little bitter and over roasted. The exception to this is espresso. This bean makes a great espresso or espresso component when you take it 20 seconds into the 2nd cracks. \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630891237464,"sku":null,"price":4.4,"currency_code":"USD","in_stock":false}]},{"product_id":"kenya-mt-lenana","title":"Kenya Mt. Lenana","description":"\u003cp\u003eMt. Lenana is a volcano, giving the coffee that grows on it both the altitude and the volcanic soil that it loves. This is the mix of SL-28 and SL-34 varietal beans that you always want your Kenya to be composed of. This is late 2014 crop and comes packed in grainpro bags for maintaining freshness.\u003c\/p\u003e \u003cp\u003eThis lot is the smaller AB beans which are one size down from AA. Keep in mind this is no top-auction lot of AA Kenya, but it's also about half the price. This is obviously not the best Kenya we've had in stock, but it might very well be the best Kenya we've ever had at this low of a pricepoint! At a light roast you have a winey juicy coffee, with that great black currant \/ concord grape taste that is distinctly Kenyan, and that playful tug of war of flashes of tart and sweet . It's just not as pronounced of a taste as what you can find in a larger AA bean and not quite as complex. But the acidity is very nice -- not too strong, but alive -- and the body is very nice -- not too thin -- satisfyingly full in the mouth. \u003c\/p\u003e \u003cp\u003eMedium roasts don't seem to do this bean any favors, killing the acidity and complexity, and pulling out a bit of a wood pulp taste. But take it dark (try 20 seconds or more of 2nd cracks) and you have a nice dark roast coffee or a fantastic espresso bean. We're actually going more like 30 or 40 seconds of 2nd cracks and getting a smoky roasty taste to complement the inherent sweetness. We are using the light roasts in blends to add some sweetness and brightness, and we are using the dark roasts in espresso blends. \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630891303000,"sku":null,"price":3.9,"currency_code":"USD","in_stock":false}]},{"product_id":"kenya-mukangu-aa","title":"Kenya Mukangu AA","description":"\u003cp\u003eAn awesome Kenya with sparkling acidity, full body, raspberry, red wine, sweetness, dry winey finish. AA sized beans and an auction lot winner under the Nyeri umbrella which which is the closest thing to Fair Trade that Kenya has right now. It's a blend of SL28- and SL-34 which are the classic Kenyan varieties that you want. This is the late 2015 crop and just came into the US in 09\/2015. I take it about 30 seconds past the end of the 1st cracks. I'd call it a City+ roast. The best way I can describe a top grade Kenya like this would be comparing it to drinking a nice red wine. Each sip is so full of complexity and flashes of flavor. You just sip at it and feel happy. This is not a grapefruit or citrus dominating taste like with most Kenyan coffees. The predominant taste is the raspberry and grape, but there is also flashes of apricot and black currant, and it jumps between sweet and tart, juicy and dry, giving your mouth a lot to appreciate as you sip at it. One of those coffees that I savor, drinking it slowly, letting it escape me into a daydream, making me happy inside and out.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630891401304,"sku":null,"price":6.25,"currency_code":"USD","in_stock":false}]},{"product_id":"ethiopia-harrar-hambela-washed","title":"Ethiopia Harrar Hambela Washed","description":"\u003cp\u003eThe Hambela Estate is a privately owned farm on the border of the Harrar region in Ethiopia. We have purchased both their washed and natural processed coffees and the harvest arrived in the US in August 2017. \u003c\/p\u003e \u003cp\u003eThe Hambela Estate enriches the community by creating jobs, sponsoring schools, sponsoring medical programs, and educating and helping other local farmers. They have been growing coffee since the 1940's and have won several awards and recognitions along the way. \u003c\/p\u003e \u003cp\u003eThe washed processed coffee is Grade 1 and the beans are smallish but all about the same size. They are essentially defect free. We went through a random half pound and found only one broken bean, no discoloration, no bug marks, and no debris.\u003c\/p\u003e \u003cp\u003eWe are roasting this coffee fairly light. Being a washed processed coffee, they need a little more heat and a little longer of a roast than the dry process, but you still want to keep this light or else you lose complexity and it just ends up bland. The beans look darker than they really are. We are taking it maybe 30 seconds past the end of the 1st cracks and enjoying the immense sweetness and peach\/pear and floral (lavender) taste. There is a crisp lively acidity that makes it enjoyable, and it has great sweetness. While the fruit is what catches your attention, there is also some chocolate in the aroma and aftertaste. \u003c\/p\u003e \u003cp\u003eThis is an expensive Ethiopian, and this is due to it being a well known estate, as well as being in the Harrar region, as well as being Grade 1 coffee. \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630891532376,"sku":null,"price":6.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_110b8f8e-63fb-4c0a-817f-b3e900c1aa71.jpg?v=1738611817"},{"product_id":"ethiopia-yirgacheffe-kebele","title":"Ethiopia Yirgacheffe Adame Gorbota","description":"\u003cp\u003eThis one acts and tastes more like a Sidamo, but technically it is not, it is farther north than what is considered to be the Sidamo region. We roast it slower and bring out the chocolate, hide the acidity. At the finish is a strawberry, and you have chocolate covered strawberry coffee. Too light of a roast or too quick of a roast results in a tartness or acidity that masks the chocolate, but the slower roast accentuates the chocolate and gives you a creamy coffee. It's very nice as a cold brew and even a blender to add sweet and chocolate to an espresso. It doesn't have the punch of fruit that a lot of natural Ethiopian coffees have. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a natural process coffee, so it does have to be a light roast coffee -- we roast it to the same bean temperature as any other natural Ethiopian -- about 20 seconds after the 1st cracks end. The key is the middle of the roast. On most Ethiopians, you want that sparkling acidity, and you keep the time from 300 degrees up the first cracks at around 5 minutes or so. On this one, we stretch out the middle window by a minute. and it is a real prize. No earthiness or astringency, but a lot of milk chocolate. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIf you take it close to the 2nd cracks, it turns from milk chocolate to a bitter dark chocolate coffee, and that isn't really a good thing, although its drinkable. But you can make espresso from that roast, you have a fruity and chocolatey bright espresso.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630891565144,"sku":null,"price":6.05,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20240902_163949159.jpg?v=1740675754"},{"product_id":"ethiopia-limu-nigusie-lemma","title":"Ethiopia Limu Nigusie Lemma","description":"\u003cp\u003eThis natural process coffee comes from the Limu region of Ethiopia which lies north of Yirgacheffe but still in the perfect climate for good coffee. This is exported as grade 3 coffee, which is the norm for natural Ethiopians, but other than being smallish, the beans are remarkably clean and defect-free for being a natural process. They are packed in grainpro bags and smell very sweet when you open the bag. The exporter Nigusie Lemma group supports only small farms and knows what they're doing. The man running the mill here is the same man who started the legendary Idido Misty Valley Ethiopian mill a few years ago. This coffee bypasses the goernment run Ethiopian Exchange and directly pays the farmers whose coffees are selected to be milled. The coffee came into the US in May 2015.\u003c\/p\u003e\n\u003cp\u003eIt has intense juicy sweetness, and a sweet clean aftertaste. The taste of berries is predominant, and it is more of strawberry than a blackberry or blueberry, but I think you could agree its a mixed berry juice. There are some cocoa notes here as well. It is best suited to a lighter roast, and we don't take it too far beyond the 1st cracks. While it is certainly enjoyable as normal coffee, it is a killer selection for iced coffee or cold brew coffee because of the fruit sweetness.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630891761752,"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_aa2a7517-d1da-4d48-9a3e-fad0a2aed1bd.jpg?v=1738611812"},{"product_id":"ethiopia-harrar-hambela-natural","title":"Ethiopia Harrar Hambela Natural","description":"\u003cp\u003eThe Hambela Estate is a privately owned farm on the border of the Harrar region in Ethiopia. It is a natural processed coffee.\u003c\/p\u003e\n\u003cp\u003eThe Hambela Estate enriches the community by creating jobs, sponsoring schools, sponsoring medical programs, and educating and helping other local farmers. They have been growing coffee since the 1940's and have won several awards and nods of recognition along the way.\u003c\/p\u003e\n\u003cp\u003eHarrar coffees are generally natural process coffees like this one. This dry processed lot is Grade 1 which is the highest grade offered for natural processed Ethiopians. The beans are smallish and look very very nice for a natural coffee. We have found hardly any defects or quakers.\u003c\/p\u003e\n\u003cp\u003eWe are roasting this coffee fairly light. Being a natural processed coffee, they are more fragile and need a little less heat at the beginning. The roast wants to race -- you have to keep it paced, slowed down without stalling it out. And it needs to come out a couple degrees sooner than you would roast a washed process coffee. We are taking it maybe 20 seconds past the end of the 1st cracks and enjoying the blackberry and blueberry sweetness and subtle chocolate. The body is medium and the acidity seems to come out more depending on brewing method. It has a lot of sweetness with a clean aftertaste and is a classic beautiful Harrar bean.\u003c\/p\u003e\n\u003cp\u003eThis is an expensive Ethiopian, and this is due to it being a well known estate, as well as being Grade 1 natural processed coffee which involves a lot of labor in sorting and processing.\u003c\/p\u003e\n\u003cp\u003eUS Arrival July 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630891991128,"sku":null,"price":6.6,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_6769ac8a-c5ad-401f-9b76-4f6b7dc72292.jpg?v=1738611804"},{"product_id":"ethiopia-harrar-deep-blue","title":"Ethiopia Harrar Deep Blue","description":"\u003cp\u003eHarrar just isn't what it used to be. They used to be so easy to find, and always had sweet blueberry notes and a clean finish. These days they come in tasting like strawberries, or with earthiness -- they probably aren't even real Harrar. \u003c\/p\u003e \u003cp\u003eWe found this one and bought a pallet of it because it is a good sweet coffee with blueberry and lemon notes at an awesome price. It's hard to find a remotely-good Ethiopian at a price like this. Now, in the perfect world, I'd leave lemon for the Yirgacheffes and keep it out of my Harrar -- it's just that the lemon distracts from the blueberry, making it less mesmerizing than some year's crops (we're spoiled). However, the balance is decent and the coffee quite drinkable. And at this pricepoint you can both drink it straight, or use it in blends, so the versatility is handy.\u003c\/p\u003e \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, it's normal and acceptable when you deal with Mokka. We usually pick out the very lightest colored beans (2 or 3 a pound). 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 a couple extra degrees. So for example on my roaster, I hear the cracks starting and the bean temperature reading 367 at 12 minutes into the roast. If I can end the roast at 15 minutes and 399 degrees, it tastes the way I expect. Now optionally if you want a darker roast, you can let this one go at least half way between 1st and 2nd cracks. The fruit fades, but the sweetness remains, and this is how we're roasting it. I would not take the roast farther than that unless you are incorporating it into an espresso blend. This is a June 2015 arrival.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630892122200,"sku":null,"price":4.72,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_25764e9d-6d45-4487-b95b-c3789b68e215.jpg?v=1738611801"},{"product_id":"kenya-kigutha","title":"Kenya Kigutha AB","description":"\u003cp\u003eKigutha Estate is a large 99 hectacre estate that grows SL-28 and Bourbon varietal coffees and processes it on site in state of the art facilities. It is owned by the Tropical Farm Management group which oversees humanitarian and environmental standards. Their coffee has won extensive awards around the world in the past decade, and they've been growing coffee since 1919. Fun fact: the wooden drying beds have to be rebuilt every harvest time because termites eat through them in a year.\u003c\/p\u003e\n\u003cp\u003eThis coffee is remarkable. 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 initial taste is blackberry, and as it cools in your mouth, it has a juicy red wine character to it. It has a great acidity brightness at the start and then smooths out as the coffee cools. The finish has some chocolate to it, leaving a great taste in your mouth. After drinking this, I have to pause for a moment and try to remember why we bother carrying anything other than Kenyans...\u003c\/p\u003e\n\u003cp\u003eUS Arrival: September 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630892154968,"sku":null,"price":6.4,"currency_code":"USD","in_stock":false}]},{"product_id":"kenya-wahenya-peaberry","title":"Kenya Kirimiri Peaberry","description":"\u003cp\u003eKirimiri is a co-op of about 900 members at a 4500 foot altitude. This is a lot of only SL-28 varietal beans which makes it extra special. \u003c\/p\u003e\n\u003cp\u003eThis one is also a peaberry lot, which allegedly  has more flavor than flatbeans. Only 5% of Kenya’s crop is peaberry.\u003c\/p\u003e\n\u003cp\u003eSo how does it taste? Well the bright berries are what won us over on this one. We usually go for Kenyans that are either winey\/black currant, or else have a peach\/apricot overtone. And this one is more like raspberry and orange and a bright beginning and a sweet finish. Just the right amount of brightness – it’s there and it's zingy, but it doesn’t distract from the taste. Just the right amount of aftertaste. It lingers, but not in a dirty or unpleasant way.\u003c\/p\u003e\n\u003cp\u003ePeaberries have less audible cracks, so it's harder to use audible cues to know where the roast is at.\u003c\/p\u003e\n\u003cp\u003eBut at about 15 seconds past the end of the 1st cracks, the coffee is probably at its sweet spot for most coffee hobbyists: bright and sweet, most interesting in a french press which smooths it down and pulls out complexity of peaches, citrus, black tea, and floral tones.\u003c\/p\u003e\n\u003cp\u003eJust for something different we have been taking it 20 seconds into the 2nd cracks. The acidity is toned down, so it is a lot smoother. There is still a raspberry syrup \"juiciness\" to the coffee, with mineral notes. This is a nice level for drip coffee and a really nice option for people who want to try a new dark roast option.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: June 2020\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630892187736,"sku":null,"price":5.15,"currency_code":"USD","in_stock":false}]},{"product_id":"kenya-ndimaini","title":"Kenya Riakiberu","description":"\u003cp\u003e\u003ca title=\"Kenya AA Riakiberu (GP)\" class=\"h7 text-bold\" data-mce-fragment=\"1\"\u003eRiakiberu\u003c\/a\u003e is a settlement in the center of Kenya. This harvest of their coffee is overseen by the Nyeri umbrella, which is an organization in Kenya similar to Fair Trade. These are the AA beans which are the largest, and they are very well sorted and very clean.\u003c\/p\u003e\n\u003cp\u003eThe importer scored this coffee at 87 points, and that's a fair score. It might be a little nicer. It's a coffee you still think about the next day. It is tart, but in a good way, in a make-your-mouth-feel-alive way. \u003c\/p\u003e\n\u003cp\u003eThe prominent tastes in this Kenya are kiwi, lime, and grapefruit. If you dig deeper, you may notice floral and winey undertones. Overall the coffee is vibrant with a pleasant acidity, and thick body.\u003c\/p\u003e\n\u003cp\u003eUS arrival July 2022\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630892253272,"sku":null,"price":7.05,"currency_code":"USD","in_stock":false}]},{"product_id":"zambia-mafinga-hills","title":"Zambia Mafinga Hills","description":"\u003cp\u003eZambia coffee is hard to find in the United States. It is prized for its juicy fruity notes, much like a Kenya, but is smoother and more full bodied than most Kenyan beans.\u003c\/p\u003e\n\u003cp\u003eThis one is from the Mafinga Hills in the Northern province, up against the Tanzania border. These are the highest peaks in the country. Zambia does not have a department of agriculture that certifies organic products, but the estates growing this coffee do use organic farming methods, and they have UTZ certification and RainForestAlliance certification. These are the peaberry beans from their harvest, although there are also small flat beans mixed in with it. \u003c\/p\u003e\n\u003cp\u003eThe estates are meticulous about only picking the ripe coffee, and then processing it on site. You can roast it light like a Tanzania to coax out the most flavor, and you get some nice herbal and orange notes with some acidity. It's a weird coffee but not bad -- one that I'm excited to share with people and drink a couple pots of it, but maybe not something I would want to drink every day for a couple weeks straight. You can go to more of a dark roast as well, get it smoky and into rolling second cracks like a Sumatran roast, and the herbal notes don't go away, which makes it a distinct dark roast option.\u003c\/p\u003e\n\u003cp\u003eWhile it's a nice coffee, it's a really nice espresso. Even at the lightest roasts, it comes out flavorful and complex without astringency or overly sour.\u003c\/p\u003e\n\u003cp\u003eUS Arrival November 2022\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630892351576,"sku":null,"price":5.55,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20191105_170803.jpg?v=1738611796"},{"product_id":"tanzania-ruvuma-aa","title":"Tanzania Ruvuma Wet Hulled","description":"\u003cp\u003eThis coffee is from Southwest Tanzania along the Ruvuma River, bordering the countries of Malawi and Zambia. Specifically it is from the Aviv Estate which was established in 2011. Aviv has become one of the largest, fully irrigated, coffee projects in the Southern Highlands of Tanzania and in the process of securing irrigation for the estate, has also secured fresh water accessibility for 300,000 residents living in Southern Tanzania.  Until recent years, coffee was unable to reach the global market but new and refurbished coffee mills are operating efficiently, and both improving the quality of the coffee in this region as well as keeping the costs low. The coffee is very high quality, and will only continue to improve as support flows to the farmers living here.\u003c\/p\u003e\n\u003cp\u003eThis particular lot of coffee is a complete experiment. It is wet-hulled process, which is the process common in Indonesia (think Sumatra, Bali, Sulawesi). The coffee is soaked in water, causing it to ferment and pick up earthy, foresty, spicy notes with very low acidity.  This is essentially unheard of in Africa.\u003c\/p\u003e\n\u003cp\u003eBecause of this, you want to roast it fairly dark. Not as dark as Sumatra, but do take it to the 2nd cracks, and then I take it another 20 seconds into the 2nd cracks. If you go farther than that, it gets pretty bitter. At this level, there's definite earthy and root flavor, but sweetness and fruit as well. It reminds me of crazy expensive complex Sumatra coffees. I didn't expect this experiment to work, but if you're a fan of Indonesian coffees, you really should give it a try, its a really solid attempt out of Tanzania to experiment with Indonesian processing techniques.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival May 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630892482648,"sku":null,"price":5.34,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/IMG20230619100346.jpg?v=1738611794"},{"product_id":"kenya-kiangothe","title":"Kenya Kiangothe","description":"\u003cp\u003eKiangothe is a mill within the Kabare Coop -- a group of farmers who run their own farms and aren't under the thumb of the Government. There about 500 famers involved with their own elected board members. They grow on sandy volcanic soil at 5,000 feet altitude, and they grow only the SL-28 and SL-34 varietals which are the two varietals you want for that classic Kenya red wine and blackberry taste. Then this lot is only the largest AA sized beans, sorted out and sold at a premium at auction. \u003c\/p\u003e \u003cp\u003eThis lot of Kenya is not as intense as the Kigutha that we have for sale. It is a more approachable mug of coffee -- a gateway Kenya for someone who can't yet quite appreciate how different a premium Kenya tastes compared to what they're used to from their everyday mug of Colombia. In this mug you do have the red wine distinct Kenya profile, but it is muted. You also have beautiful floral aroma and tastes (jasmine, bergamout, lavender), but again, they are muted, and not as in-your-face as some Kenyas can be. The bean has pleasant sweetness, clean lingering aftertaste, and mild enough acidity as to not be distracting. Don't get the wrong impression -- this isn't boring coffee -- this is clearly a top lot of Kenya AA. It's just gentle, coaxing you into the world of high end African coffee without scaring you away.\u003c\/p\u003e \u003cp\u003eThis is a fairly forgiving bean to roast, as you can use a variety of roasting curves and ending temperatures and still get a nice result. Although it does make a nice French Roast, I usually keep this one light. What I try for is slightly more than a City roast, but not quite a Full City roast. This is a coffee with a lot of layers of flavor complexity -- in addition to floral and red wine tastes, we noted flashes of citrus, cranberry, and nectarine. It has some tartness but mostly sweetness. It is a sophisticated Sunday morning sort of coffee. July 2015 Arrival.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630892580952,"sku":null,"price":5.9,"currency_code":"USD","in_stock":false}]},{"product_id":"ethiopia-yirgacheffe-halo-bariti","title":"Ethiopia Yirgacheffe Halo Bariti","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 June 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630892843096,"sku":null,"price":7.65,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/707.jpg?v=1738611788"},{"product_id":"india-yelnoorkhan-estate","title":"India Yelnoorkhan Estate","description":"\u003cp\u003eThis is a shade grown estate coffee grown 4000 feet up on the\u003cspan\u003e Bababudangiri Mountain Range in Karnataka, Southern India. The two varietals of coffee grown on this estate are Cauvery (common in India but rarely grown elsewhere) and S-795 which was developed in India but is the primary varietal grown in Sulawesi and fairly common on the other Indonesian islands. This coffee does have a spicy finish much like you would expect from a Sulawesi bean. \u003c\/span\u003e\u003c\/p\u003e \u003cp\u003eIndia is an underrated coffee. It is in close proximity to Yemen and Africa, both of which command much higher prices for their coffees. Indian coffee has a clean, creamy, nutty taste that you would think would give it more credit in the coffee world, and often you find spicy notes in darker roasts. This one has a subtle spiciness to it, and the aroma reminds me of nutmeg, the initial taste of hazelnuts and that factor where as soon as you've finish your mug you are looking forward to the next time that you get to brew it again. It’s not an earthy-tasting coffee, and it has a creamy and sweet grain-like quality to it in light to medium roasts. A friend remarked it reminded her of a combination of Chai tea and coffee. What else would you expect from India? They grow coffee alongside their spices.\u003c\/p\u003e \u003cp\u003eSometimes I let it out right before the second cracks where I get a sweet nutty note, but usually I give it 30 seconds of 2nd cracks and pull it out as a dark roast which is the the best way to taste the spicy flavors. Think clove and cinnamon and a little black peppercorn paired with the bold coffee taste and a little nutmeg and hazelnut. \u003cspan\u003eAll in all, it is a versatile and forgiving bean to roast as you can enjoy it at a variety of roast levels.\u003c\/span\u003e\u003c\/p\u003e \u003cp\u003eAt a medium to dark roast, you can also appreciate this coffee as an espresso. The flavors are enchanced and the crema it produces is quite nice. Slight bitterness if you go overboard on the roast level. \u003c\/p\u003e \u003cp\u003eIt's really great to have an India in stock again -- I've missed this coffee. It arrived in the US in June 2016.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630893039704,"sku":null,"price":4.88,"currency_code":"USD","in_stock":false}]},{"product_id":"ethiopia-yirgacheffe-adado","title":"Ethiopia Yirgacheffe Adado Washed","description":"\u003cp\u003eWe don't carry too many washed process Ethiopians, but once in awhile one comes along that's too good to resist. This Yirgacheffe comes from the ADADO tribe of 7000 farmers. Washed Yirgacheffe coffee tends to have thin body, floral aroma, a powerful lemon drop candy taste, a lot of sweetness, and be somewhat confusing to the poor unassuming person you give a mug of it to whether they are drinking coffee or tea. What stands this lot apart is the stone fruit taste. In addition to the jasmine aroma, lemon candy, and sweetness, is the presence of apricot and peach; and the body is more creamy than your typical Yirgacheffe. Furthermore, what really stands out with this lot is the clarity of flavor. Its not just sweet and fruity all mushed together. It's distinct in its different flavor notes, as you savor each sip. A real show-stopper. Coffees like this don't come around just every day.\u003c\/p\u003e\n\u003cp\u003eOf course it's good hot, but it also makes wonderful iced coffee and cold-brew. Being a washed process coffee, this Yirg takes just a little more heat to keep up with a roasting curve than the natural Ethiopians that we usually stock, and it's a good idea to go maybe 15-20 seconds darker than the natural coffees. If you are getting sour or tart lemon, you are underroasting it. The sweet spot is going to be candied fruit -- if you get it too dark, you still get fruit, but you lose the candy sweetness. My goal is about 35 seconds before the 2nd cracks start. You have the option of dark roasting it if that's your thing, and this is particularly good advice if you are going to be using it as espresso or in an aeropress.\u003c\/p\u003e\n\u003cp\u003eUS Arrival July 2021\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630893072472,"sku":null,"price":6.48,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20210722_012717500.MP.jpg?v=1738611784"}],"url":"https:\/\/happymugcoffee.mom\/collections\/african.oembed","provider":"Happy Mug","version":"1.0","type":"link"}