{"title":"Ethiopia","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"category-growing-regions\"\u003e\n\u003ch2\u003eGrowing Regions\u003c\/h2\u003e\n\u003cdiv class=\"categoryextrafield\"\u003e\n\u003cdiv class=\"content\"\u003e\n\u003cp\u003e\u003cstrong\u003eYirgacheffe\u003c\/strong\u003e\u003cstrong\u003e:\u003c\/strong\u003e Washed and natural processing both available.  The washed processed Yirgacheffe is high on floral tones with a lemon citrus acidity that almost reminds you of a mix of tea with coffee.  Jasmine, lemongrass, sometimes raspberry, peach, and black tea are all common cupping notes for a washed Yirgacheffe.  The most famous favored micro-region is Kochere.  A natural Yirgacheffe is not as common, and if it is natural it will be clearly marketed as being such.  The natural Yirgacheffes are much sweeter and fruitier but with the same overall flavor characteristics  - a special coffee that is extremely pleasant and easy to drink.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSidamo\u003c\/strong\u003e\u003cstrong\u003e:\u003c\/strong\u003eSidamo is actually a micro-region within Yirgacheffe, but it has enough distinctness to warrant differentiation. A washed Sidamo tastes a lot like a Yirgacheffe and offers you floral and lemon characteristics.A natural Sidamo will have berry aroma and undertones, quite often strawberry, in addition to the lemon citrus acidity, offering you an incredible sweet strawberry-lemonade flower escape.Occasionally find one with milk chocolate notes besides, and that is quite a treat. The best Sidamos have a clean aftertaste, but often you find them with an earthy or black-tea sharpness in the aftertaste that just about ruins the experience.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHarrar\u003c\/strong\u003e\u003cstrong\u003e:\u003c\/strong\u003e  Natural processed Harrar is the norm, and it is not necessarily going to have blueberry undertones, but often it will, at varying levels from “in-your face” all the way down to “use your imagination” A Harrar that is full of blueberry is truly a treat, and those who have experienced it come back over and over for more.  Other nicknames include \"Harrar Horse\" and \"Harrar Longberry\" but they are all referring to the same thing.  In recent years, the price of Harrar coffee has reached such heights that the US isn't importing the good lots, and the Harrar on the US market is weak and disappointing.  A low grade (Grade 4) Harrar will many times have an undesirable earthy aftertaste, or sometimes lack the blueberry undertones.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2\u003eRoasting Guide\u003c\/h2\u003e\n\u003cdiv class=\"categoryextrafield\"\u003e\n\u003cdiv class=\"content\"\u003e\n\u003cp\u003e\u003cspan\u003eThe best thing to do with an Ethiopia is to take it into the 1\u003c\/span\u003e\u003cspan\u003est\u003c\/span\u003e\u003cspan\u003e cracks, slow it down, keep the temperature rising oh-so-slowly and spit it out about 3 minutes after the 1\u003c\/span\u003e\u003cspan\u003est\u003c\/span\u003e\u003cspan\u003e cracks began…and about 30 degrees higher than it started cracking at.If that gives you too much sour, then give it another 15 seconds, a couple more degrees, and see what you get.The perfect roast will give you a coffee bursting with sweetness and fruit, a remarkably intriguing aroma, and unmatched complexity.Sadly, the thin body and acidity can be a turn-off for some, but that just leaves more for the rest of us to drink.Although Grade 4 is really only the 4\u003c\/span\u003e\u003cspan\u003eth\u003c\/span\u003e\u003cspan\u003e best grade of Ethiopia, it is quite often the only grade exported, for tax reasons, and many Grade 4’s are, in reality Grade 1 or 2.The only way to really test quality is to sample them.When you roast Ethiopia, the roast color will appear uneven.This is particularly true of \u003c\/span\u003e\u003cspan class=\"SpellE\"\u003eSidamo\u003c\/span\u003e\u003cspan\u003e, and is probably because of the various bean sizes mixed together, but it does not mean the quality is inferior.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","products":[{"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":"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":"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":"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":"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":"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":"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":"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":"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":"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"},{"product_id":"ethiopia-yirgacheffe-wote-konga-natural","title":"Ethiopia Yirgacheffe Konga Natural","description":"\u003cp\u003eKonga is one of the famous and highly regarded mills in Yirgacheffe, and this coffee offering comes from small farmers organized around the mill. This is a Grade 1 Natural Ethiopia, which is impeccably sorted. There are a blend of varietals in this lot, and approximately 600 farmers contributed to this under Fair Trade and Organic certifications.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBecause this is a natural (dry) process coffee, we are roasting it lightly -- just a few degrees past the 1st cracks. Natural Ethiopia beans as a rule are tricky to roast and get just right, but this one is more forgiving than most. We've tried a few different roasting curves and not found much difference in the end result. This should make it particularly attractive to home roasters.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe are noticing tastes of cooked blackberry, slight herbal notes like sage, overall sweetness, winey. The body is a little thin right out of the roaster but gets better as it ages. \u003c\/p\u003e\n\u003cp\u003eUS Arrival December 2025\u003cbr\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630893301848,"sku":null,"price":7.59,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/665.jpg?v=1738611780"},{"product_id":"ethiopia-harrar-1","title":"Ethiopia Sidama Durato Bombe","description":"\u003cp\u003eThis one comes from the border of the Harrar and Sidama region, from the Durato Bombe village.  It has a blueberry aroma, pomegranate and blackberry taste, and a tart juiciness, a little dark chocolate. It's a natural processed coffee. It is a grade 1, which is the highest possible grade of bean, although you will find some quakers and bug marks, but not too many. Super juicy and clean and sweet and hits you hard with sweet fruit.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThese beans are of the Mokka varietal which never roast evenly. Do not be alarmed if you see a variation of color in your roast. Give it steady heat at the beginning, slow it down at the first cracks. After the first cracks end, give it maybe 30 more seconds and let it out. The usual rule of thumb is that you want the roast to end 30 degrees and 3 minutes past the beginning of the 1st cracks, but on this one we're giving it 30 extra seconds to make it sweeter. I would not take the roast farther than that unless you are incorporating it into an espresso blend, at which point you can take it up to the 2nd cracks to get a fruity, sweet, creamy shot of espresso.\u003c\/p\u003e\n\u003cp\u003eIt's good fresh out of the roaster but REALLY shines about two days later.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: August 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630893465688,"sku":null,"price":8.9,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20220914_161007.jpg?v=1738611777"},{"product_id":"ethiopia-yirgacheffe-aricha-natural","title":"Ethiopia Yirgacheffe Dumerso Natural","description":"\u003cp\u003eThis is an uncommon NATURAL process (sundried) Yirgacheffe coffee from the subregion of Gedeo, processed by the Dumerso mill, which has about 700 farmers in the region that it processes coffee for. They are sorted, sorted, sorted until they have achieved Grade 1 status which is becoming more common but still rare for a natural coffee from Ethiopia. The result of all this care is that you have a flawlessly clean tasting coffee with sweet fruity tastes and aroma. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe main flavor is cocoa, but it is dependent on how you roast it. The other flavors of tropical fruit, lemon and ripe dark fruit become more or less apparent as you tweak the coffee a degree darker or lighter on subsequent roasts. The coffee has a medium body, no earthy or fermented tastes, but a sweet aftertaste that lingers sweet and fruity. Drink it slowly and methodically, savoring the unusual but special fruity sweetness that the average coffee drinker has never experienced.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRoast this like you would any other natural process Ethiopia, except maybe a degree lighter for the final bean temperature when you let it out of the roaster. If the lime zest, juicy citrus notes are too potent and almost taste vegetal, take it a degree darker next time. Take it a degree darker yet and you have a dark fruit note with a lemon\/lime zestiness. A degree darker than that and you have overall fruity sweetness but the flavors become less distinct and it's a great cold brew option. Being a natural processed coffee, you shouldn't take this coffee into the 2nd cracks as you get unpleasant bitterness. We are taking this to about 399 degrees on our roaster and 25 seconds or so after first cracks end.\u003c\/p\u003e\n\u003cp\u003eUS Arrival June 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630894547032,"sku":null,"price":6.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20230705_214628562.jpg?v=1738611759"},{"product_id":"ethiopia-yirgacheffe-celinga-natural","title":"Ethiopia Yirgacheffe Celinga Natural","description":"\u003cp\u003eThis is an uncommon NATURAL (Dry processed) Yirgacheffe coffee from the subregion of Gedeo, grown by the Celinga co-op. They are sorted, sorted, sorted until they have acheived Grade 1 status which is rare for a natural coffee from Ethiopia. The result of all this care is that you have a flawlessly clean tasting coffee with sweet fruity tastes and aroma. Crystal-clean and sweet as candy. The main flavor is floral (particularly jasmine), but is is dependent on how you roast it. The other flavors of lemon curd, blackberry, and cherry become more or less apparant as you tweak the coffee a degree darker or lighter on subsequent roasts. The coffee has a thin\/silky body, no earthy or fermented tastes, but a sweetness nice lingering aftertaste that is sweet and fruity. Drink it slowly and methodically, savoring the sweetness, lack of bitterness, and the unusual but special fruity flavor that the average coffee drinker has never experienced.\u003c\/p\u003e \u003cp\u003eRoast this like you would any other natural process Ethiopia. If the citrus and floral notes are too potent, take it a degree darker to subdue it. If you're missing the sweetness, take it a degree lighter next time to appreciate the sugars in this bean. Being a natural processed coffee, you shouldn't take this coffee into the 2nd cracks, and we don't really get it anywhere close to that level. \u003c\/p\u003e \u003cp\u003eIt came into port in July 2016. It is very similar to the Yirgacheffe Aricha Natural coffee that we recently sold out of. \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630894579800,"sku":null,"price":6.32,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_2b1e47fd-7491-4f17-89e6-712ebf7268a1.jpg?v=1738611758"},{"product_id":"ethiopia-yirgacheffe-aricha-washed","title":"Ethiopia Washed Yirgacheffe Aricha","description":"\u003cp\u003eThis is a great washe Yirgacheffe coffee from the subregion of Gedeo, grown by the Aricha co-op made up of about 700 farmers in the region. They are sorted, sorted, sorted until they have acheived Grade 1 status which is the best possible classification of coffee from Ethiopia. The result of all this care is that you have a flawlessly clean tasting coffee with sweet fruity and floral tastes. The main flavor is citrus (lemony) and a really perfumey aroma; but there are definite layers of complexity to enjoy ranging from peach to lavender to pear to honey. The coffee has smoother more silky body than you might expect from a washed Ethiopia (they often suffer from a thin tea-like almost watery mouthfeel but this one has good mouthfeel and an enjoyable lively dancing acidity to it). There are no earthy or fermented tastes, but a nice lingering aftertaste that is sweet and fruity. Drink it slowly and methodically, inhaling the aroma, and savoring the unusual but special fruity and floral sweetness that the average coffee drinker has never experienced.\u003c\/p\u003e\n\u003cp\u003eRoast this like you would any other Ethiopia. If you want more fruit and flowers keep it at a City roast and dump it maybe 20 seconds after the end of the 1st cracks. Take it a degree darker yet and you have a deeper taste with less complexity but a strong peach lavender lemonade. A degree darker and you have overall fruity sweetness but the flavors become less dstinct -- you start losing the lemon and just getting a sweet lively coffee.\u003c\/p\u003e\n\u003cp\u003eUSA Arrival November 2020\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630894678104,"sku":null,"price":5.35,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/20201201_100008.jpg?v=1738611756"},{"product_id":"ethiopia-yirgacheffe-chelchele-natural","title":"Ethiopia Yirgacheffe Chelchele Natural","description":"\u003cp\u003eThis is a NATURAL (Dry processed) Yirgacheffe coffee from the subregion of Chelchele and processed at the Worka mill. This area (Gedeo Zone) grows some of the highest regarded and most expensive Yirgacheffe beans, grown over 6000 feet above sea level. This crop was packed in grainpro bags to seal in and preserve freshness. They are sorted, sorted, sorted until they have achieved Grade 1 status which is rare for a natural coffee from Ethiopia. The result of all this care is that you have a flawlessly clean tasting coffee with sweet fruity tastes and aroma. The flavors aren't over the top with intensity, but you'll note flavors of lemon drop, strawberry, jasmine, and a juicy creamy mouthfeel. The coffee has no earthy or fermented tastes, and a sweet nice lingering aftertaste. \u003c\/p\u003e\n\u003cp\u003eAt least some of the beans appear to be Longberry which are usually grown around Harrar. Roast this like you would any other natural process Ethiopia. If the berry notes are too potent, take it a degree darker to subdue it. If you're missing the sweetness or the flavor seems flat (this is a VIBRANT coffee!), take it a degree lighter next time to appreciate the sugars in this bean. Being a natural processed coffee, you shouldn't take this coffee into the 2nd cracks -- we don't get it anywhere close to that level.\u003c\/p\u003e\n\u003cp\u003eUS arrival: August 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630894940248,"sku":null,"price":8.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20241015_190034821.jpg?v=1740675709"},{"product_id":"ethiopia-yirgacheffe-gedeb-natural","title":"Ethiopia Yirgacheffe Gedeb Natural","description":"\u003cp\u003eThis is a NATURAL (Dry processed) Yirgacheffe coffee from the subregion of Gedeb and the Wuri mill. This area is also known as the Gedeo Zone and produces several lots of coffee each year, of varying quality. The very best grade for an Ethiopia is Grade 1, but the mill decided to produce a special microlot better than Grade 1, so they are calling this Grade 0, and claiming zero defects. In fairness, I can't find any defects, so I think they achieved their goal. They also vacuum packed the coffee on site to keep it incredibly fresh.It comes to us in 33 pound bags and you hear the air whooshing in as soon as you slice into the bag.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe really like this one. It has a creamy vanilla undertone with mango, stonefruit, tropical fruit overtones. No fermented or earthy notes, and it's pretty easy to roast. You don't want to roast it too far out of the first cracks. This is where you find the flavors of fruit and candy sweeteness.  Drink it slowly and methodically and enjoy the flashes of different fruity flavors in each sip.\u003c\/p\u003e\n\u003cp\u003eWe have found the best results when we speed up the middle part of the roast and get to first cracks 90 seconds sooner than normal. This gives it more acidic zip and helps it come alive. It is then important to slow it down at the first cracks to allow all the different flavors to develop. Being a natural processed coffee, you shouldn't take this coffee into the 2nd cracks -- we don't get it anywhere close to that level -- it's a light roast coffee.\u003c\/p\u003e\n\u003cp\u003eIf you allow this coffee to \"rest\" after roasting, you're missing out. When it's hot off the roaster, the tangy fruity flavors seem to be the most apparent. Two days later, however, more sweetness and thicker mouthfeel open up an equally satisfying mug of coffee. But it is fun drinking this every morning and each day it has changed a little bit.\u003c\/p\u003e\n\u003cp\u003eUSA Arrival: January 2022\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630895431768,"sku":null,"price":7.09,"currency_code":"USD","in_stock":false}]},{"product_id":"ethiopia-yirgacheffe-gedeb-washed","title":"Ethiopia Yirgacheffe Gedeb Washed","description":"\u003cp\u003eThis is a washed (wet processed) Yirgacheffe coffee from the subregion of Gedeb and the Kokanna mill. This area is also known as the Gedeo Zone and produces several lots of coffee each year, of varying quality. We really liked this one, particularly because one of the tasting notes in it is banana! This crop was packed in grainpro bags to seal in and preserve freshness. They are sorted to a grade 1 status which is as good as it gets. You don't want to roast it too far out of the first cracks. This is where you find the flavors of banana, peaches, sweetness, and flowers. The coffee has a full body, a zippy acidity, and a sweet nice lingering aftertaste. Drink it slowly and methodically and enjoy the flashes of different fruity flavors in each sip.\u003c\/p\u003e \u003cp\u003eIt came into the USA in August 2016.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630895464536,"sku":null,"price":6.3,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_eba998ef-1017-4471-ab11-b922f07ffa7d.jpg?v=1738611742"},{"product_id":"ethiopia-yirgacheffe-ycfcu","title":"Ethiopia Yirgacheffe Washed","description":"\u003cp\u003eWashed processed Yirgacheffe is the taste of sunshine, botanical gardens, and happiness. This is from the YCFCU co-op, which has been around since 1972. Grades don't always mean something on Ethiopian coffee (a lot of great Ethiopian coffees are labeled lower grade than they really are to avoid export taxes), but this is labeled Grade 2 coffee which is the next to highest grade. It is grown around 6000 feet above sea level, so even though it's a lesser expensive alternative to the other Ethiopians we have, it's still a really nice coffee. The taste is heavy on sweetness. At first I got the aroma of cherry jelly beans in my mug, and the sweetness of licorice root comes through. It is juicy, bright, floral. The body not as thin as most washed Ethiopian coffees, and has a slight bit of creaminess to it. It is easy to drink, makes wonderful iced coffee and incredible cold-brew. Best 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 can handle a couple extra degrees of temperature at the finish. 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.\u003c\/p\u003e\n\u003cp\u003eMy favorite way to brew this hot is in a french press, because it accentuates the body and gives it a creamy mouthfeel and pulls out so much flavor. It is less inspiring as a drip brewed coffee.\u003c\/p\u003e\n\u003cp\u003eUS Arrival September 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630897266776,"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_d501781e-cfbc-446a-bde0-53401f01feaf.jpg?v=1738611727"},{"product_id":"ethiopia-yirgacheffe-worka","title":"Ethiopia Yirgacheffe Worka Natural","description":"\u003cp\u003eThis is a natural (Dry processed) Yirgacheffe co-op coffee with Fair Trade and Organic certification and processed at the Worka mill which has a high reputation. The co-op is part of the YCFCU cooperative and operates in the Gedeo zone within the Yirgacheffe region. Farmer Birhanu\u003cspan data-mce-fragment=\"1\"\u003e Wote kept his personal harvest set aside and it sold it separately. It's very well sorted and flavorful. It has a creamy, buttery mouthfeel and t\u003c\/span\u003ehere's citrus, paypaya, and cocoa in here.  It smells really tropical. Slick mouthfeel. \u003c\/p\u003e\n\u003cp\u003eRoast this like you would any other natural process Ethiopia, if anything err on the lighter end of things. Its as light of a roast as anything we do here. On my commercial drum roaster, a City Roast with an ending bean temp of 399 is about 10 seconds past the end of the 1st cracks and seems to be the sweet spot. https:\/\/royalcoffee.com\/product\/3427097000009450344\/\u003c\/p\u003e\n\u003cp\u003eUSA Arrival May 2022\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630897299544,"sku":null,"price":5.22,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/20201201_100028.jpg?v=1738611727"},{"product_id":"ethiopia-sidamo-natural","title":"Ethiopia Sidamo Natural","description":"\u003cp\u003eThe Sidamo region of Ethiopia is a high mountainous area within the Yirgacheffe region, so the taste profiles tend to be similar, especially in the washed coffees. But this is a natural (dry-processed) Sidamo which tend to have red berry flavors and sometimes lemon, milk chocolate, or tea-like characteristics.\u003c\/p\u003e \u003cp\u003eThis one is grown by a co-op of 700 farmers who had their coffee processed at the Addis Ababa Mill. It is a sweet, true Sidamo with the characteristic fruity flavors. No earthiness or astringency, but juicy candy-like flavors of cherry, grape, watermelon. Some milk chocolate. I’m really happy with it. \u003c\/p\u003e \u003cp\u003eAs with any natural Ethiopia, you want to keep this coffee very lightly roasted. 20-30 seconds after the 1st cracks have stopped is our sweet spot. Erring too light will make it tart. Erring too dark will make it bitter. \u003c\/p\u003e \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 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 \u003cp\u003eUS Arrival September 2017\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630899232856,"sku":null,"price":6.15,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/699.jpg?v=1738611712"},{"product_id":"ethiopia-natural-harrar","title":"Ethiopia Natural Harrar","description":"\u003cp\u003eHarrar coffees are generally natural process coffees like this one. This lot is Grade 4 which is the lowest grade offered for natural processed Ethiopia and they tend to be murky or earthy.  It's not impressive as coffee, but we brought it for our espresso blends -- as espresso it has sweet, fruity, and juicy berry notes. No over-fermentation tastes. Not too sour. The beans are smallish and look very nice for a natural coffee. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBut if you brew it as coffee, it's not offensive, but it's really boring. Hardly any fruit or complexity at all. A little bit of chocolate, a little bit of earth. We can't coax much blueberry or sweetness out of it.\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 30 seconds past the end of the 1st cracks.\u003c\/p\u003e\n\u003cp\u003eUS Arrival July 2021\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630900871256,"sku":null,"price":3.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20210804_232509885.jpg?v=1738611685"},{"product_id":"ethiopia-washed-shakiso-mormora","title":"Ethiopia  Washed Shakiso Mormora","description":"\u003cp\u003eThis is a washed (wet processed) coffee from the remote southern area of Ethiopia, below Yirgacheffe and Guji. Shakiso is the name of the village, and the coffee company organizing the farmers together is called Mormora. They have organic certification and have been in business for seven years.\u003c\/p\u003e \u003cp\u003eThis is a grade 1 sort, which is the highest level of sorting in Ethiopia's grading system. Washed Ethiopia coffees are still fruity, but not nearly as intensely fruity as the naturals. However, this does make it more approachable for some people, and they are also considerably easier to roast. You can roast it anywhere from light to medium to dark. Obviously darker roasts do pick up bitterness and lose sweetness, but the bean is dense enough to handle the heat. We like it really light -- just 20 seconds out of the 1st cracks. It is super crisp and clean, none of the fermented or earthy tastes that you sometimes run into with a natural process coffee. Tastes of citrus, tamarind, lemongrass are most prominent, with sweetness and really nice mouthfeel.\u003c\/p\u003e \u003cp\u003eThe coffee has a full body, a zippy acidity, and a sweet nice lingering aftertaste. Drink it slowly and methodically and enjoy the flashes of different fruity flavors in each sip.\u003c\/p\u003e \u003cp\u003eIt came into the USA in September 2018.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630901362776,"sku":null,"price":4.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_24176e19-5384-4756-8dbb-677b53d731f7.jpg?v=1738611677"},{"product_id":"ethiopia-natural-shakiso-mormora","title":"Ethiopia Natural Shakiso Mormora","description":"\u003cp\u003eThis is a natural (dry processed) coffee from the remote southern area of Ethiopia, below Yirgacheffe and Guji. Shakiso is the name of the village, and the coffee company organizing the farmers together is called Mormora. They have organic certification and have been in business for nine years.\u003c\/p\u003e\n\u003cp\u003eThis is a grade 1 sort, which is the highest level of sorting in Ethiopia's grading system. Roast this like you would any other natural process Ethiopia. This coffee tastes purple -- concord grape candy, blue raspberry, dark fruits like that. A degree or two on the lighter side gets your more lemon, and a degree or two on the darker side gets you more berry, and I really do enjoy the sweet and crisp fruitiness in this Ethiopia. It has a creamy milk chocolate aftertaste and sweetness and really makes it approachable and drinkable. Being a natural processed coffee, you shouldn't take this coffee into the 2nd cracks -- we don't get it anywhere close to that level.\u003c\/p\u003e\n\u003cp\u003eIt came into the USA in June 2020.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630901428312,"sku":null,"price":5.6,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_b50368fc-4510-41a5-bc95-3e4d59460c55.jpg?v=1738611676"},{"product_id":"ethiopia-yirgacheffe-chelbasa-natural","title":"Ethiopia Yirgacheffe Chelbasa Natural","description":"\u003cp\u003eThis is a natural (dry processed) Yirgacheffe coffee from the subregion of Gedeo Zone, grown by the Chelbasa co-op.  They are sorted, sorted, sorted until they have acheived Grade 1 status which is rare for a natural coffee from Ethiopia. These are heirloom varietal coffees, grown by small land-owning famers, and taken to Gedeb for organic certification and export. The result of all this care is that you have a flawlessly clean tasting coffee with sweet fruity tastes and aroma.  The main flavor is fruit (particularly cherry, but also apricot and strawberry), but it is full of floral and chocolate notes as well. If you tweak the coffee a little darker you get more of the chocolate and dried fruit flavor, and on the lighter side you get more zing and citrus. The coffee has a silky body, no earthy or fermented tastes with a nice lingering aftertaste that is sweet and fruity.  Drink it slowly and methodically, savoring the sweetness, lack of bitterness, and the unusual but special fruity flavor that the average coffee drinker has never experienced.\u003c\/p\u003e\n\u003cp\u003eRoast this like you would any other natural process Ethiopia.  If the citrus and floral notes are too potent, take it a degree darker to subdue it.  If you're missing the acidity, take it a degree lighter next time to appreciate the effervescence in this bean.  Being a natural processed coffee, you shouldn't take this coffee into the 2nd cracks, and we don't really get it anywhere close to that level. \u003c\/p\u003e\n\u003cp\u003eIt came into port in July 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19894370762840,"sku":null,"price":7.0,"currency_code":"USD","in_stock":false}]},{"product_id":"ethiopia-geisha-1","title":"Ethiopia Geisha","description":"\u003cdiv id=\"tabs-1\" class=\"tab-pane active\"\u003e\n\u003cp\u003eIn the southwest corner of Ethiopia near the village of Gesha, in an area of very little deforestation, grew one of the most magical varietals of coffee for hundreds of years without notice.  It was essentially undiscovered until 2004 when it was brought to Panama for cultivation and ended up winning the Cup of Excellence, making news all over the industry.  This newly discovered varietal tasted of flowers, sweetness, berries.  Over the next several years it sold for $100 a pound or more.  Everyone wanted to try it.  Soon, Guatemala started growing it, and with their alitude and climate, their crops tasted even better then what Panama was producing.  Then Colombia and Costa Rica got into the Geisha market, both with great success.  In the past few years, the price has fallen to about $20 a pound as more and more is available in the markeplace.\u003c\/p\u003e\n\u003cp\u003eJust a few kilometers east of the village of Gesha is another small village called Bebeka.  The Bebeka Village decided to start growing the Gesha varietal for commercial sale, and instead of it being the washed process that all the Central American countries are using, they used the dry process (natural) on their African drying beds.  They then sorted and sorted and sorted it until it met a Grade 1 quality (almost unheard of for natural process coffee).  To have a Geisha from its native land of Ethiopia, processed naturally, and sorted to perfection, is a really special experience.  It is absolute top shelf coffee by any standard or comparison.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eUse this guide which is for roasting a natural processed geisha from Panama but seems to be the right way to roast this one as well.      \u003c\/span\u003e\u003ca style=\"line-height: 1.5em;\" href=\"https:\/\/bootcoffee.com\/wp-content\/uploads\/2014\/10\/lamula_roasters_guide.pdf\" target=\"_blank\" rel=\"noopener noreferrer\"\u003ehttps:\/\/bootcoffee.com\/wp-content\/uploads\/2014\/10\/lamula_roasters_guide.pdf\u003c\/a\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eAccidentally take the coffee a couple degrees too dark and it will be empty.  Nothing.  Err on the side of too light if in doubt, but if it tastes sour, you got it too light.  \u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003eOur very best roasts were the ones where we turned the exhaust fan way down and turned up the flame when the first cracks started.  Only gave it 2 minutes of development time (instead of the typical 3 minutes) and let it out pretty much at the end of the first cracks.  Geisha beans have a wider opening in the crack and have a tendency to overroast the middle before the outside is ready. \u003c\/div\u003e\n\u003cp\u003eAlthough we usually don't suggest the need to let a coffee rest after roasting, this bean does make some rather dramatic flavor changes over the first few days.  Right out of the roaster, it is overwhelmingly floral.  Notes of jasmine and chamomile are unmistakable, with a honey sweetness and clean finish.  It has so much flavor, you almost forget that it is coffee.  It transports you to the African forest in a magical daydream.  It reminded us of a scotch -- not in flavor, but in the sense that this coffee is like a liquid candy for your mouth -- and how it has such an intensity of flavor when it hits your mouth, and so much complexity to absorb.\u003c\/p\u003e\n\u003cp\u003eGive it another day or two and it is even better.  Now you still have the floral beginning, the chamomile, jasmine, honeysuckle, but it is a little bit muted.  They are sweeter.  Chamomile with honey in it.  The sweetness grows, a thick cane sugar or rock candy sort of sweetness melting in your mouth.  This then turns into blueberries and citrus, but the citrus is more of an afterthought, a memory of a sip of sweet lemonade on a porch swing on a summer day, before returning to pull stems off the basket of berries.  And then this turns into chocolate, leaving you with a clean finish (no earthiness) and a great taste in your mouth.  Although many of these flavors are found in tea, the coffee is NOT tea-like.  It does not have the thin body or a black tea taste that many Ethiopian coffees exhibit.  It is smooth and medium bodied and works with any brewing method. \u003c\/p\u003e\n\u003cp\u003e10 years ago this coffee -- not just a Geisha, but a Grade 1 Ethiopian original strain heirloom Geisha where it was originally discovered --- would have fetched $200\/lb, and even three years ago, this coffee was selling for close to $100\/lb.  It is with great excitement that we can offer it this year for under $10\/lb.  This is the same lot that we carried in the fall, but the importer was eager to sell the last few bags in their warehouse and gave us a killer deal to make room for 2016 crops.\u003c\/p\u003e\n\u003cp\u003eUS arrival: August 2015\u003c\/p\u003e\n\u003c\/div\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19961168691288,"sku":null,"price":6.2,"currency_code":"USD","in_stock":false}]},{"product_id":"ethiopia-guji-washed-1","title":"Ethiopia Agaro Yukro Washed","description":"\u003cdiv id=\"tabs-1\" class=\"tab-pane active\"\u003e\n\u003cp\u003eAgaro is sort of a region, but its really just a family of coffee growers in Southern Guji and are one of the zones of the Oromia Region of Ethiopia.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt is one of the most rural remote areas imaginable. 8 hours of dusty, nearly impassable dirt roads with incredible views. Sometimes the coffee has to be packed out with horses because travel is so difficult.\u003c\/p\u003e\n\u003cp\u003eBeing a washed coffee, you would expect the fruit to be more subdued, but it actually has a really strong floral flavor with some apricot and citrus flavor.  The aroma is amazing, and the taste doesn't disappoint. It has full body, creamy mouthfeel instead of being tea-like like many washed Ethiopian coffees. Similar to a washed Yirgacheffe, we roast it lightly, roughly 30 seconds after the 1st cracks have stopped is our sweet spot.  Erring too light will make it sour.  Erring too dark will make it bitter. We taste peach, citrus, apricot, and flowers with an enjoyable effervescent acidity, overall sweetness, crystal clean aftertaste. Washed Ethiopia coffees are a lot easier and more consistent to roast than natural processed. \u003c\/p\u003e\n\u003cp\u003eUS Arrival July 2025\u003c\/p\u003e\n\u003c\/div\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":20072148107352,"sku":null,"price":8.6,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG20230408111736.jpg?v=1738611655"},{"product_id":"copy-of-burundi-ndava","title":"Ethiopia Guji Kayon Mountain Natural","description":"\u003cp\u003eThe Guji Region is one of the most remote coffee regions, but also produces some of the most legendary coffees. The Kayon Mountain Estate processed this coffee grown by the farmers in the surrounding village. It is a natural processed coffee to accentuate the floral and sweet tastes of this Ethiopian bean.\u003c\/p\u003e\n\u003cp\u003eThey grow Typica varietal and it really brings out more floral notes than fruity notes, but there is definitely citrus and tangerine with white grape and also perfumey aroma and flavor that takes you to a flower garden (magnolia). You want to roast this bean light in order to best enjoy them. You want to roast this like you would any other natural processed Ethiopia coffee and don't take it too far out of first cracks or give it too long of a roast.  It's a grade 1 process, and the beans are very clean and well sorted with a crisp clarity.\u003c\/p\u003e\n\u003cp\u003eUSA Arrival: May 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":20130299052120,"sku":null,"price":7.87,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20201015_103625.jpg?v=1738611638"},{"product_id":"ethiopia-yirgacheffe-oromia-natural","title":"Ethiopia OROMIA Wush Wush","description":"\u003cp\u003eLocated North of Sidamo is the famous Oromia Region of Ethiopia. This particular village is called Wush Wush and this varietal of coffee was found growing there, and it is now called Wush Wush because of the village where it was found. It's rare, sought after, and really special. It is a Grade 1 (highest grade) natural processed coffee to accentuate the fruity and sweet tastes of this Ethiopian bean.\u003c\/p\u003e\n\u003cp\u003eThe varietal is wildly acidic, fruity, there's some blueberry and cherry notes and it's like a sourdough bread fermentation attacking your palate. and you want to roast this bean light in order to enjoy them. You want to roast this like you would any other natural processed Ethiopia coffee. Three minutes and 30 degrees from the beginning of first cracks to the end of the roast. Just out of first cracks, you get pomegranate and peach, blueberry, slight rose, crazy acidity. Any darker roasts than this are going to flatten out and lose the acidity and sparkle. Still work well in espresso though.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: May 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":20470597255256,"sku":null,"price":8.5,"currency_code":"USD","in_stock":false}]},{"product_id":"ethiopia-yirgacheffe-koke-natural","title":"Ethiopia Yirgacheffe Koke Natural","description":"\u003cp\u003eThis is an uncommon NATURAL (Dry processed) Yirgacheffe coffee from the sub-region of Gedeo, grown and processed by the Koke co-op. They are sorted meticulously until they have achieved Grade 1 status which is rare for a natural coffee from Ethiopia. The result of all this care is that you have a flawlessly clean tasting coffee with sweet fruity tastes and aroma. Crystal-clean and sweet as candy. The main flavor is tropical fruit or lychee candy, but is is dependent on how you roast it. The other flavors of honeydew, nectarine and a juicy acidity become more or less apparent as you tweak the coffee a degree darker or lighter on subsequent roasts. The coffee has a thin\/silky body, no earthy or fermented tastes, but a nice sweet, lingering aftertaste that is juicy and fruity. Drink it slowly and methodically, savoring the sweetness, lack of bitterness, and the unusual but special fruity flavor that the average coffee drinker has never experienced.\u003c\/p\u003e\n\u003cp\u003eRoast this like you would any other natural process Ethiopia. Maybe a few seconds out of 1st cracks, it reads about 400 degrees on our roasters. If the citrus and floral notes are too potent, take it a degree darker to subdue it. If you're missing the sweetness, take it a degree lighter next time to appreciate the sugars in this bean. Each roast tastes different which makes it fun and tricky to keep consistent. Being a natural processed coffee, you shouldn't take this coffee into the 2nd cracks, and we don't really get it anywhere close to that level.\u003c\/p\u003e\n\u003cp\u003eUS arrival: May 2019\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":20587582029912,"sku":null,"price":5.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20190523_163630.jpg?v=1738611627"},{"product_id":"ethiopia-natural-shakiso-kayon-mtn","title":"Ethiopia Guji Shakiso Natural","description":"\u003cp\u003eReminds me of a Sidamo, but it is a sundried (natural processed) coffee from the remote southern area of Ethiopia, below Yirgacheffe in a remote region called Guji. Shakiso is a washing station (processes the coffee) that helps out 700 small farmers in the surrounding village. They have organic certification and have been in business for eight years. This is a top grade 1 sort. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe enjoyed it best when we roasted it just like every other natural Ethiopia. Take it about 30 degrees more once the first cracks begin. Don't draw out the roast too long. If you keep it hurried along from around 300 degrees up to the first cracks, you'll get a nice zippy acidity as well as the sweetness and complexity. \u003c\/p\u003e\n\u003cp\u003eThe coffee is bright, with cocoa and fruit. We are noting tastes of cherry, plum, chocolate. Clean finish, no defects. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival: May 2025\u003cbr\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":29240074109016,"sku":null,"price":7.38,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/EthiopiaGuji_e386a39c-f1bc-44f0-a87a-75d3be0e2f95.jpg?v=1738611616"},{"product_id":"ethiopia-yirgacheffe-idido-natural-1","title":"Ethiopia Yirgacheffe Misty Valley 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 achieved Grade 1 status which is rare for a natural coffee from Ethiopia. The result of all this care is that you have a flawlessly clean tasting coffee with sweet fruity tastes and aroma. \u003c\/p\u003e\n\u003cp\u003eWe didn't think it was quite as good as some years, but you can't really go wrong with an Ethiopia of this quality. The overwhelming fruit is lemon, but there is berry in there as well, and a peach and nut flavor in the background. Crisp and clean with good body and acidity. Grind them and enjoy the aroma of the grounds. Drink it slowly and methodically, savoring the unusual but special fruity sweetness that the average coffee drinker has never experienced.\u003c\/p\u003e\n\u003cp\u003eRoast this like you would any other natural process Ethiopia. It's not a big deal to be off a few degrees one way or the other, but it seems to be a little flat and boring right out of the roaster. By the next day it blossoms into the sweeter fruitier coffee that you were expecting. If you're getting more tartness than you want, you're letting it out a little early. If it seems flatter than you expected, you're a tad dark.\u003c\/p\u003e\n\u003cp\u003eIt came into port in July 2021\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":29240663933016,"sku":null,"price":5.85,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20210729_011917824.jpg?v=1738611615"},{"product_id":"ethiopia-washed-banko-gotiti","title":"Ethiopia Washed Banko Gotiti","description":"\u003cp\u003eWashed processed Yirgacheffe is the taste of sunshine, botanical gardens, and happiness. This is from Yirgacheffe, but more famously, the Banko Gotiti Co-operative, which has made a name for itself as some of the most prized coffee coming out of Yirgacheffe. It's close to the Gedeb region which we highly anticipate the arrival of each year. These Grade 1, Special Preparation beans do not disappoint. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eGenerally speaking, Yirgacheffe coffees have a floral and lemon flavor — sweet, juicy, bright, floral, citrus (think jasmine, lemondrop) -- and that holds true here. It's a soft, gentle coffee, with almost creamy body which makes it very easy to drink. You smell the sweet flowers as soon as you grind it. You taste kiwi, pear, apricot. It's creamy with a slight chocolate taste.\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 to be a couple degrees hotter before you let it out. I barely take it past the first cracks though. 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 will lose its complexity.\u003c\/p\u003e\n\u003cp\u003eI tend to strongly prefer natural processed Ethiopia coffee over washed processed ones, but this washed Ethiopia is satisfying and delightful and makes me smile.\u003c\/p\u003e\n\u003cp\u003eUS Arrival June 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":29240804933720,"sku":null,"price":8.28,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20200327_194500.jpg?v=1738611614"},{"product_id":"ethiopia-yirgacheffe-haro-soresa","title":"Ethiopia Yirgacheffe Haro Soresa","description":"\u003cp\u003eIt is being marketed and officially labeled as a Yirgacheffe, but in truth, it is geographically closer to Sidamo or Guji and doesn't share many attributes with a Yirgacheffe. This is a fairly new collaboration of farmers who are working hard to produce really great coffee. The co-op name is QICHA and the mill is Haro Soresa, and the members of the co-op own their own land and are trying to do things the right way.\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. First of all, even though its grade 2, it doesn't have apparent defects. Really nice quality here and roasts up evenly. Maybe a slight murkiness torward the end, but its really just a cocoa taste that doesn't detract from the enjoyment of the mug. 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 more of a strawberry and blueberry. Jammy, smooth, creamy, very sweet (a little tart if you underroast it), aromatic, no earthiness or fermented notes whatsoever. It is not a fruit bomb -- it is well balanced. However, if you brew it as espresso you get a lot more blueberry flavor come through. Anyway, it is a very enjoyable coffee, 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 aroma of 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\u003eEthiopian coffees are super late this year, and we still have a lot of them lined up over the next few months, but this one definitely gets the job done as a stop-gap. \u003c\/p\u003e\n\u003cp\u003eUS Arrival: August 2019\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":29888393085016,"sku":null,"price":5.65,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20190818_003438_1.jpg?v=1738611605"},{"product_id":"ethiopia-yirgacheffe-koke-honey","title":"Ethiopia Yirgacheffe Koke Honey","description":"\u003cp\u003eThis is an uncommon HONEY processed Yirgacheffe coffee from the sub-region of Gedeo, grown and processed by the Koke co-op. They are sorted until they have achieved Grade 1 status. The result of all this care is that you have a flawlessly clean tasting coffee with sweet fruity tastes and aroma. Notes of blueberry and honey blossom flavors in here are very pleasant and a healthy dose of acidity. The other flavors of honeydew and chocolate become more or less apparent as you tweak the coffee a degree lighter or darker on subsequent roasts. Drink it slowly and methodically, savoring the sweetness, lack of bitterness, and the unusual but special fruity flavor that the average coffee drinker has never experienced.\u003c\/p\u003e\n\u003cp\u003eRoast this like you would a natural process Ethiopia. Honeys are always a little bit tricky but anything you can do to give it gradual heat and lots of airflow will make it happier. Give it just a few seconds out of 1st cracks, it reads about 400 degrees on our roasters. If the citrus and floral notes are too potent, take it a degree darker to subdue it. If you're missing the sweetness, take it a degree lighter next time to appreciate the sugars in this bean. Each roast has a tendency to taste just a little bit different which makes it fun and tricky to keep consistent. Being a honey processed coffee, you shouldn't take this coffee anywhere close to the 2nd cracks. If you want to drink it as espresso you can get it up to about 405 degrees without burning it.\u003c\/p\u003e\n\u003cp\u003eUS arrival: June 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":29915682406488,"sku":null,"price":8.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/IMG-5930.jpg?v=1738611602"},{"product_id":"ethiopia-limu-washed","title":"Ethiopia Jimma Washed","description":"\u003cdiv id=\"tabs-1\" class=\"tab-pane active\"\u003e\n\u003cp\u003eJimma is a region in the Southwest of Ethiopia grown at high altitude and considered to be a specialty coffee, although its reputation is a bit lower than some of the other regions. This particular one is from the Tuma Tesso cooperative.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBeing a washed coffee, you would expect the fruit to be more subdued, but it does have some lemon-lime, floral, and toffee flavors and a little bit of peach. Better body\/mouthfeel than a lot of washed Yirgacheffes that I've had, and decent balanced acidity with a clean sweet aftertaste.\u003c\/p\u003e\n\u003cp\u003eI don't find washed Ethiopia coffees very interesting compared to their Natural options, so we don't usually roast them; but washed Ethiopian beans are MUCH easier to roast, and they are generally less expensive (they require a lot less labor from the farmers and less risk); so we do try to carry one for our homeroaster customers when we run across a nice one. In sample roasts, we roast it lightly, roughly 15 seconds after the 1st cracks have stopped is our sweet spot.  Erring too light will make it thinner and more tea-like.  Erring too dark will make it a little bit bitter and hide the fruit flavors. Nice enough as a drip coffee, but I found it underwhelming as espresso, even at slightly darker roasts.\u003c\/p\u003e\n\u003cp\u003eUS Arrival May 2020\u003c\/p\u003e\n\u003c\/div\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":29965191708760,"sku":null,"price":5.5,"currency_code":"USD","in_stock":false}]},{"product_id":"ethiopia-yirgacheffe-adiso-kidane","title":"Ethiopia Yirgacheffe Adisu Kidane","description":"\u003cp\u003eI've been excited about this coffee for so long I could barely contain myself. Some of our favorite coffee is natural processed Ethiopia Halo Bariti. And this is a microlot from within the Halo Bariti co-op. It's a spectacular find.\u003c\/p\u003e\n\u003cp\u003eAdisu Kidane is the leader of the co-op of 255 farmers in wild, remote Halo Bariti. He sorted his crop to a grade 1 status and kept it separated from the rest of the coffee and sold it at a premium. \u003c\/p\u003e\n\u003cp\u003eIt has the same sweetness and complexity as the big Halo Bariti lot, but just is elevated. Very clean, very sweet, enjoyable acidity. It's sorted nicer to a Grade 1 level, so it's a little bit easier to roast. We're noting tastes of cotton candy, citrus, flowers, and blueberry poptarts.\u003c\/p\u003e\n\u003cp\u003eIt is being marketed and officially labeled as a Yirgacheffe, but its really too far south to be part of Yirgacheffe. Halo Bariti is a new fair trade organic co-op that 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.\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 roasts beautifully without any quirks, and 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\u003eUS Arrival January 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":30356918009944,"sku":null,"price":6.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG20230214150354.jpg?v=1738611590"},{"product_id":"ethiopia-washed-banko-dhadato","title":"Ethiopia Washed Banko Dhadato","description":"\u003cp\u003eWashed processed Yirgacheffe is the taste of sunshine, botanical gardens, and happiness. This is from Yirgacheffe, but more famously, the Fair Trade Banko Dhadato Co-operative (named from the village it is in) which is in the remote but specatular coffee growing Gedeb region.\u003c\/p\u003e\n\u003cp\u003eGenerally speaking, Yirgacheffe coffees have a floral and lemon flavor — sweet, juicy, bright, floral, black tea, citrus (think jasmine, lemondrop) -- and that holds true here. It's a soft, gentle coffee, with almost creamy body which makes it very easy to drink. You smell the sweet flowers as soon as you grind it. You taste flowers and lemon with a slight chocolate taste in the finish.\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 to be a couple degrees hotter before you let it out. I give it a full 15 minute roast. I barely take it past the first cracks though. 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 will lose its complexity and acidity, somewhat falling flat.\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 September 2019\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":30357125169240,"sku":null,"price":5.48,"currency_code":"USD","in_stock":false}]},{"product_id":"ethiopia-masha-natural","title":"Ethiopia Masha Natural","description":"\u003cp\u003eMasha is a village near the Sidamo region of Ethiopia, and this farm is owned by Haile Gebrselassie who is a retired runner, holding 2 olympic gold medals and several world records. The government of Ethiopia gave him this farm as a thank you for his achievements while representing his country. Natural (dry-processed) Sidamos tend to have red berry flavors and sometimes lemon, milk chocolate, or tea-like characteristics. This one checks all of those boxes.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt is above average, but not phenomenal. As with any natural Ethiopia, you want to keep this coffee very lightly roasted. Ten seconds after the 1st cracks have stopped is my sweet spot. Erring too light will make it tart. Erring too dark will make it bitter. It is an ideal choice for the \"Mokka\" half of your Mokka-Java blend, or for any blend in which you need a sweet, fruity Ethiopia. There's no earthiness. There's not much acidity, and the flavors are somewhat muddled, but it's certainly enjoyable.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIf you take it too close to the 2nd cracks, it builds up a bitterness that is unpleasant, so this bean is 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.\u003c\/p\u003e\n\u003cp\u003eUS Arrival June 2020\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":33015281188952,"sku":null,"price":6.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20200612_002713.jpg?v=1738611514"},{"product_id":"ethiopia-sidamo-natural-shantawene","title":"Ethiopia Sidamo Natural Shantawene","description":"\u003cp\u003eThe Sidamo region of Ethiopia is a high mountainous area within the Yirgacheffe region, so the taste profiles tend to be similar, especially in the washed coffees. But this is a natural (dry-processed) Sidamo which tend to have red berry flavors and citrus fruit notes.\u003c\/p\u003e\n\u003cp\u003eIt is grown by a co-op of farmers in Shantawene Village who had their coffee processed at the Daye Bensa Mill. It is a sweet, true Sidamo with the characteristic fruity flavors. No earthiness or astringency, but juicy candy-like flavors of Strawberry, Watermelon. Some milk chocolate. I’m really happy with it.\u003c\/p\u003e\n\u003cp\u003eAs with any natural Ethiopia, you want to keep this coffee very lightly roasted. 20-30 seconds after the 1st cracks have stopped is our sweet spot. It's very forgiving to roast and tastes good even if you stall out the roast or don't let it out of the roaster at exactly the right time. Erring too light will make it a little savory with pomegranate seed and basil notes. Erring too dark brings out more chocolate notes.\u003c\/p\u003e\n\u003cp\u003eIf you take it too close to the 2nd cracks, it builds up a bitterness that is unpleasant, so this bean is 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 June 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":33119856918616,"sku":null,"price":7.97,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/ethsidamo.jpg?v=1738611504"},{"product_id":"ethiopia-yirgacheffe-konga-washed-1","title":"Ethiopia Yirgacheffe Konga Washed","description":"\u003cp\u003eKonga is one of the famous and highly regarded mills in Yirgacheffe, and this coffee offering comes from small farmers organized around the mill. This is a Grade 1 Ethiopia, which is impeccably sorted. There are a blend of varietals in this lot, and approximately 600 farmers contributed to this under Fair Trade and Organic certifications.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe are roasting it lightly -- just a few degrees past the 1st cracks. It can follow the same roasting curve as a natural Ethiopia, but it needs more heat than a Natural coffee and is generally more forgiving to roast. We've tried a few different roasting curves and not found much difference in the end result. This should make it particularly attractive to home roasters.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhile it's not particularly fruity, it does have peach and orange and some floral notes, reminds of a nice orange herbal tea, and it has a nice acidity to it. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival July 2021\u003cbr\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":33292830179416,"sku":null,"price":5.71,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/773.jpg?v=1738611494"},{"product_id":"ethiopia-yirgacheffe-natural-bedhatu-jibicho","title":"Ethiopia Yirgacheffe Natural Bedhatu Jibicho","description":"\u003cp\u003eThis Grade 1 natural process Ethiopia is from the famous Yirgacheffe region and is grown by female farmer named Bedhatu Jibicho. She consistently grows a desirable crop of coffee and has built up a name for herself.  Her farm is in the Gedeb district which is like a micro-region within Yirgacheffe.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAs with any natural Ethiopia, you want to keep this coffee very lightly roasted. Twenty seconds after the 1st cracks have mostly stopped is our sweet spot, but the cracks won't have completely stopped. It's likely that you'll still hear some cracks in the cooling tray after you let it out.  It's very forgiving to roast and tastes good even if you stall out the roast or don't let it out of the roaster at exactly the right time. We are noting a milky cream taste and fruits such as banana, melon, strawberry, and overall a lot of sweetness.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival July 2020\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":33353621373016,"sku":null,"price":5.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/ethyrgnatberatu2020.jpg?v=1738611491"},{"product_id":"ethiopia-yirgacheffe-abera-gole","title":"Ethiopia Yirgacheffe Abera Gole","description":"\u003cp\u003eI've been excited about this coffee for so long I could barely contain myself. Some of our favorite coffee is natural processed Ethiopia Halo Bariti. And this is a microlot from within the Halo Bariti co-op. It's a spectacular find.\u003c\/p\u003e\n\u003cp\u003eAbera Gole is one farmer among the 255 farmers in wild, remote Halo Bariti. He sorted his crop to a grade 1 status and kept it separated from the rest of the coffee. He is 50 years old and has a 10 acre coffee farm and coffee is his primary source of income. You can read a short biography of him here: https:\/\/royalcoffee.com\/product\/47136\u003c\/p\u003e\n\u003cp\u003eHis crop has the same sweetness and complexity as the bigger Halo Bariti lot, but just is elevated. Instead of blueberry and pomegranate, we are finding more of apricot, lemon, perfume, floral, starfruit, tangerine notes. Very clean, very sweet, enjoyable acidity. Beans look really nice and uniform, they roast well, it's all you could ask for from a sundried Ethiopia.\u003c\/p\u003e\n\u003cp\u003eIt is being marketed and officially labeled as a Yirgacheffe, but in truth, it is grown too far south to be Yirgacheffe and is technically part of the Gedeb region in the Gedeo zone. Halo Bariti is a new fair trade organic co-op that 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.\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. Compared to most natural processed coffees, it's fairly easy to roast and easy to brew. You're going to like this one.\u003c\/p\u003e\n\u003cp\u003eUS Arrival September 2021\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":33673127460952,"sku":null,"price":6.24,"currency_code":"USD","in_stock":false}]},{"product_id":"ethiopia-yirgacheffe-bekele-heto","title":"Ethiopia Yirgacheffe Bekele Heto","description":"\u003cp\u003eAfI've been excited about this coffee for so long I could barely contain myself. Some of our favorite coffee is natural processed Ethiopia Halo Bariti. And this is a microlot from within the Halo Bariti co-op. It's a spectacular find.\u003c\/p\u003e\n\u003cp\u003eBekele Heto is one of the 255 farmers in wild, remote Halo Bariti. He sorted his crop to a grade 1 status and kept it separated from the rest of the coffee and sold it at a premium. \u003c\/p\u003e\n\u003cp\u003eIt has the same sweetness and complexity as the big Halo Bariti lot, but just is elevated. VERY clean, very sweet, enjoyable acidity. It's sorted nicer to a Grade 1 level, so it's a little bit easier to roast. We're noting tastes of raspberry, lime, orange marmalade, with good body, crispness, and long aftertaste.\u003c\/p\u003e\n\u003cp\u003eIt is being marketed and officially labeled as a Yirgacheffe, but his particular farm is in the Gedeo Zone in the Worka subregion. Halo Bariti is a new fair trade organic co-op that 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.\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\u003eThe fruity flavor here is berries and citrus. It's juicy and lively and a joy to drink. A little bit floral. No earthiness or fermented notes whatsoever. Compared to most natural processed coffees, it's fairly easy to roast and easy to brew. You're going to like this one.\u003c\/p\u003e\n\u003cp\u003eUS Arrival October 2021\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":33728468484184,"sku":null,"price":6.39,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/bekeleheto.jpg?v=1738611459"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/collections\/ethiopia.jpg?v=1647829812","url":"https:\/\/happymugcoffee.mom\/collections\/ethiopia.oembed","provider":"Happy Mug","version":"1.0","type":"link"}