{"title":"India","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eIndia grows some fantastic coffee, with notes of spices (think cloves and cinnamon and black tea) and it is generally a clean-tasting, low acid bean.The very best coffees are the ones from particular estates, although these are rare to find in the United States. India typically tastes nice at any roast level.\u003c\/p\u003e\n\u003cp\u003eThe \u003cspan\u003eMonsooned\u003c\/span\u003e Malabar and Malabar Gold are an oddity.Beans are left out on wooden planks during monsoon season in order to affect their taste, and indeed, they taste woodsy and earthy and salty brine-like by the time the monsoon passes. It is most common to use this in small percentage in espresso blends to give it more punch.\u003c\/p\u003e\n\u003cp\u003eIndia grows a lot of \u003cspan\u003erobusta\u003c\/span\u003e, and compared to other \u003cspan\u003erobustas\u003c\/span\u003e, it can be some of the least offensive tasting.\u003c\/p\u003e","products":[{"product_id":"india-pambadampara-estate","title":"India Pambadampara Estate","description":"\u003cp\u003eThis is an estate coffee with Rainforest Alliance certification brought in by the Elan Group which helps farmers grow coffees with environmental and social responsibility. \u003c\/p\u003e \u003cp\u003eIndia is an underrated coffee. It is grown right up there near Yemen, near Africa, and has a clean, creamy, nutty taste that you would think would give it more credit in the coffee world. This one has a subtle spiciness to it, and the aroma reminds me of nutmeg, the initial taste of hazelnuts and that factor where as soon as you've finish your mug you are looking forward to the next time that you get to brew it again. It’s not a dirty-tasting coffee, and has a creamy quality, and a sweet grain-like quality to it. A friend remarked it reminded her of a combination of Chai tea and coffee. What else would you expect from India? They grow coffee alongside their spices.\u003c\/p\u003e \u003cp\u003eI tend to let it out right before the second cracks where I get a sweet nutty note, or even better I give it 30 seconds into the 2nd cracks and pull it out as a dark roast which is the the best way to pull out the spicy flavors. Think clove and cinnamon paired with the bold coffee taste. It's really great to have an India in stock again -- I've missed this coffee.\u003c\/p\u003e \u003cp\u003eIt seems to be a versatile and forgiving bean to roast. \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630887960664,"sku":null,"price":4.4,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_f94bd253-82c3-4b90-bc93-803778928e55.jpg?v=1738611863"},{"product_id":"india-shevaroys-superior","title":"India Shevaroy's Superior","description":"\u003cp\u003eFirst a disclaimer. There are no certified organic Indian coffees, and I’m not sure if this one was grown organically. It probably was based on the fact that is it a high altitude, high quality coffee. But that's my only basis.\u003c\/p\u003e \u003cp\u003eIndia is an underrated coffee. It is grown right up there near Yemen, near Africa, and has a clean, gentle, nutty taste that you would think would give it more credit in the coffee world. This one has a subtle spiciness to it, and the aroma reminds me of cinnamon, the initial taste of hazelnuts and an aftertaste of nutmeg. It’s not a dirty-tasting coffee, and actually has a creamy quality, and a sweet grain-like quality to it that reminds you of a high quality south american coffee. A friend remarked it reminded her of a combination of Chai tea and coffee. Another described it as \"Market Spice\" meaning, the taste and aroma one would experience when walking through a street market in India. That makes sense -- India grows coffee alongside their spices.\u003c\/p\u003e \u003cp\u003eThe vast majority of the quality coffees from India are generically sold as Mysore Nuggets; but this one is a single lot grown in the Shevaroy Hills, which are in Southern India with peaks as high as 5,000 feet. It's a really nice lot, and was worth separating out and selling at a premium. \u003c\/p\u003e \u003cp\u003eIt’s good on any roast level, but I tend to let it out a few seconds into the second cracks, or else a nice French Roast well into the rolling 2nds. My sweet spot on it is a bean temperature of 412 degrees (Full City roast); although a melenge blend of equal parts of 398 (City Roast) and 418 (Full City+) is equally enjoyable. But even at 435 degrees, deep into the 2nd cracks, this is a fun coffee. The body holds up well, but it leaves a spicy feeling in your mouth making it addictive.\u003c\/p\u003e \u003cp\u003eIt seems to be a versatile and forgiving coffee. This is a washed process coffee, not the monsooned process coffee that India is often associated with.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630890057816,"sku":null,"price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_4637c99c-d4e9-434e-a227-1ab608c2162e.jpg?v=1738611845"},{"product_id":"india-yelnoorkhan-estate","title":"India Yelnoorkhan Estate","description":"\u003cp\u003eThis is a shade grown estate coffee grown 4000 feet up on the\u003cspan\u003e Bababudangiri Mountain Range in Karnataka, Southern India. The two varietals of coffee grown on this estate are Cauvery (common in India but rarely grown elsewhere) and S-795 which was developed in India but is the primary varietal grown in Sulawesi and fairly common on the other Indonesian islands. This coffee does have a spicy finish much like you would expect from a Sulawesi bean. \u003c\/span\u003e\u003c\/p\u003e \u003cp\u003eIndia is an underrated coffee. It is in close proximity to Yemen and Africa, both of which command much higher prices for their coffees. Indian coffee has a clean, creamy, nutty taste that you would think would give it more credit in the coffee world, and often you find spicy notes in darker roasts. This one has a subtle spiciness to it, and the aroma reminds me of nutmeg, the initial taste of hazelnuts and that factor where as soon as you've finish your mug you are looking forward to the next time that you get to brew it again. It’s not an earthy-tasting coffee, and it has a creamy and sweet grain-like quality to it in light to medium roasts. A friend remarked it reminded her of a combination of Chai tea and coffee. What else would you expect from India? They grow coffee alongside their spices.\u003c\/p\u003e \u003cp\u003eSometimes I let it out right before the second cracks where I get a sweet nutty note, but usually I give it 30 seconds of 2nd cracks and pull it out as a dark roast which is the the best way to taste the spicy flavors. Think clove and cinnamon and a little black peppercorn paired with the bold coffee taste and a little nutmeg and hazelnut. \u003cspan\u003eAll in all, it is a versatile and forgiving bean to roast as you can enjoy it at a variety of roast levels.\u003c\/span\u003e\u003c\/p\u003e \u003cp\u003eAt a medium to dark roast, you can also appreciate this coffee as an espresso. The flavors are enchanced and the crema it produces is quite nice. Slight bitterness if you go overboard on the roast level. \u003c\/p\u003e \u003cp\u003eIt's really great to have an India in stock again -- I've missed this coffee. It arrived in the US in June 2016.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630893039704,"sku":null,"price":4.88,"currency_code":"USD","in_stock":false}]},{"product_id":"india-veer-attikan","title":"India Veer Attikan","description":"\u003cp\u003eIndia is an underrated coffee. It is grown right there near Yemen, near Africa, and has a clean, gentle, nutty taste that you would think would give it more credit in the coffee world. This one is from the Attikan Estate in the Biligiriranga Hills in south India. The coffee (most commonly labeled as Veer Attikan) is grown in a wildlife reserve with elephants, tigers, and many birds. The workers are given access to free medical clinic on site. The coffee wins an award most years, either the Best Arabica of India award, or the Flavor of India Fine Cup award, or Best of Biligiri Region, or all of the above. It has a subtle spiciness to it, it’s not a dirty-tasting coffee, and actually has a creamy quality, and a sweet grain-like quality to it that reminds you of a high quality south american coffee.\u003c\/p\u003e \u003cp\u003eThe vast majority of the quality coffees from India are generically sold as Mysore Nuggets; but this one is a single lot worth separating out and selling at a premium. \u003c\/p\u003e \u003cp\u003eYou have a few roasting options. At a medium roast -- just before 2nd cracks -- you have a nutty grainy smooth India. 20 seconds into 2nd cracks, you have a more roasty smoky version of the same thing. 45 seconds into 2nd cracks you have a spicy smoky coffee with no earthiness or offending defects. This is our sweet spot, and its great both as drip coffee or espresso. The body holds up well, but it leaves a spicy feeling in your mouth making it addictive.\u003c\/p\u003e \u003cp\u003eThis is a washed process coffee, not the monsooned process coffee that India is often associated with.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630893236312,"sku":null,"price":5.77,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_870e9de1-6f4a-41dc-8ba1-deaa1b4e2426.jpg?v=1738611781"},{"product_id":"india-veer-attikan-natural","title":"India Veer Attikan Natural","description":"\u003cp\u003eThis is the same coffee as the India Veer Attikan, but it is washed, and this one is natural (sun dried). It was sent as a mistake, and this isn't a coffee I would have bought on purpose. But we've never carried a natural India before, and it's interesting to have the same coffee processed two different ways, so I kept it. \u003c\/p\u003e \u003cp\u003eYou have a few roasting options. At a light roast -- just after the 1st cracks -- it makes a decent mug of coffee. It's similar to a natural Indonesian. It has a fuller body than most naturals, and some fruit -- namely raspberry -- but not a lot of sweetness. We are roasting it darker, 40 seconds into 2nd cracks, and appreciating it as espresso. Can be single origin, or you can blend it with a washed South American bean to balance it out. It has nice crema and a nutty creaminess.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630893269080,"sku":null,"price":3.94,"currency_code":"USD","in_stock":false}]},{"product_id":"india-bynekere-estate","title":"India Peaberry","description":"\u003cp\u003eIndia is an underrated coffee. It is grown right up there near Yemen, near Africa, and has a clean, creamy, nutty taste that you would think would give it more credit in the coffee world. This one has a great spiciness to it, and the aroma reminds me of nutmeg, the initial taste of hazelnuts and that factor where as soon as you've finish your mug you are looking forward to the next time that you get to brew it again. It’s not a dirty-tasting coffee, and has a creamy quality, and a sweet grain-like quality to it. A friend remarked it reminded her of a combination of Chai tea and coffee. What else would you expect from India? They grow coffee alongside their spices.\u003c\/p\u003e\n\u003cp\u003eThis is a peaberry from the Shevaroy Hills (mountain range) which is one of the best places in India for growing coffee. The beans are sorted very well, very few defects, and all peaberry size.\u003c\/p\u003e\n\u003cp\u003eI tend to let it out either right before the second cracks where I get a sweet nutty note, or else 40 seconds into the 2nd cracks where it pulls out more of the spicy undertones (cardamom, white pepper, nutmeg) 430 degree bean temperature seems to be the sweet spot on our roaster, but it is drinkable at both extremes. A light roast just out of the 1st cracks is not grassy or raw, but also is a little boring and straightforward with more of a grain-like taste and less of the spice flavors. A dark roast well into 2nd cracks does have a lot of \"roast\" taste but isn't overly burnt tasting. Has a nice balance of dark coffee flavor with spice and mineral flavors. At this roast level it is even better as espresso than coffee, pulling a shot that is sweet with lots of crema.\u003c\/p\u003e\n\u003cp\u003eIt's really great to have an India in stock again -- I've missed this coffee.\u003c\/p\u003e\n\u003cp\u003eIt seems to be a versatile and forgiving bean to roast.\u003c\/p\u003e\n\u003cp\u003eUS Arrival October 2022\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630898610264,"sku":null,"price":5.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/635.jpg?v=1738611721"},{"product_id":"india-robusta","title":"India Robusta","description":"\u003cp\u003eThis is an organic certified robusta, grown right alongside arabica plants in the Western Ghats mountains near \u003cspan\u003eChickmagulur.\u003c\/span\u003e Organic robusta is very hard to find which is one reason we don't often have one in stock. The varietal was genetically created to be able to grow at low levels with high yields, at the expense of losing its good taste (think Florida tomato industry…) So most of it IS grown at low levels where pests are a problem. For this reason, pesticides are commonly used (hence, rare to find organic options on the market) and this also means that most robusta is a small and a soft bean — tricky to roast and susceptible to burning. Third, robusta does not have a lot of body to it and tastes “thin” and “rubbery” Fourth, it smells awful when you roast it and has quite a bit of chaff.\u003c\/p\u003e \u003cp\u003eSo you’ve heard all about this elusive terrible robusta and are curious to see it first hand. Here is a good one for you to experiment with. It’s far above average tasting compared to its counterparts in the robusta world. The beans are fairly large (robusta beans tend to be rolypoly, and so while the length of these beans may not impress you, be sure to notice how fat they are). And finally, the chaff is not significantly worse than most other coffees. You’ll have no problem roasting this in your home roasting units.\u003c\/p\u003e \u003cp\u003eThe only APPROVED specialty coffee industry use for robusta is to stick it in your espresso at a 10 to 15% level to give it a full richness, creamy body, and extra caffeine. You want to take it at least into the 2nd cracks -- probably about 15 seconds into the 2nd cracks (and the 2nd cracks start late, so be ready for that).\u003c\/p\u003e \u003cp\u003eBut the unapproved thing you can do with it is create a high-caffeine drip blend. Blend it with something light and sweet, like a Tanzania or a Natural processed coffee. Roughly 50-50 and you get a cup of coffee that 1 — makes everyone extraordinarily cheerful and 2 — tastes different than what you’re used to, but is not offensive — just different.\u003c\/p\u003e \u003cp\u003eThe aroma is deep and intoxicating, the body is on the thin side, but not altogether missing. The flavor is that of a bitter coffee, but has hints of grains (barley?) and nuts (almond?), and if you pair it with something like dark chocolate, it's not half bad. It's better than most diner coffees. The aftertaste is only mildly earthy. If anything, a feature that contributes nicely to a blend.\u003c\/p\u003e \u003cp\u003eSo there you have it. I don’t expect it to be a good seller, but it’s a robusta I can stand behind.\u003c\/p\u003e \u003cp\u003eUS Arrival April 2017\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630899265624,"sku":null,"price":3.15,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/700.jpg?v=1738611712"},{"product_id":"india-mysore-nuggets","title":"India Mysore Nuggets","description":"\u003cp\u003eFirst a disclaimer. There are no certified organic Indian coffees, and I’m not sure if this one was grown organically. It probably was based on the fact that is it a high altitude, high quality coffee.\u003c\/p\u003e\n\u003cp\u003eIndia is an underrated coffee. It is grown right up there near Yemen, near Africa, and has a clean, gentle, nutty taste that you would think would give it more credit in the coffee world. It’s not a dirty-tasting coffee, and actually has a creamy quality, and a sweet grain-like quality.\u003c\/p\u003e\n\u003cp\u003eThe first cracks go long. Be sure to pay attention and not accidentally let it out before the cracks end. About 10 seconds after they stop is going to be mild, mellow, creamy, almond. Right around the 2nd cracks you can get even more sweetness and savory, herbal notes, like thyme and sage. This is my favorite roast of it. I sometimes like taking India coffees thirty seconds into the 2nd cracks to eliminate the nutty flavor and get a smoky, full bodied smooth dark roast with aftertaste of spices, but this one is not holding up as well to dark roasts. If you take it dark, only take it ten to fifteen seconds into the 2nd cracks.\u003c\/p\u003e\n\u003cp\u003eIt's not as fancy as some of the single estate India offerings that we have had in previous years, but the coffee market pricing is really low right now, and for the pricepoint this one came in at, it's a great deal. Very well sorted beans with few defects, lots of sweetness, and nice complexity of flavor.\u003c\/p\u003e\n\u003cp\u003eMysore is a city in India, but it is near a hilly region of southern India that grows this coffee. Nuggets is their largest beans, sorted out and sold as such.\u003c\/p\u003e\n\u003cp\u003eUS Arrival September 2021\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630901133400,"sku":null,"price":5.65,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20190507_214823.jpg?v=1738611680"},{"product_id":"india-arabidecool-estate","title":"India Arabidecool Estate","description":"\u003cp\u003eThis is a shade grown estate coffee grown 4000 feet up on the\u003cspan\u003e Baba Budangiri Mountain Range in Chikmagalur, Southern India. The two varietals of coffee grown on this estate are Kent (common in India but rarely grown elsewhere), and S-795 which was developed in India but is the primary varietal grown in Sulawesi and fairly common on the other Indonesian islands. This coffee does have a spicy finish much like you would expect from a Sulawesi bean. In a dark roast, it tastes almost exactly like a clean, well sorted, spiced Sumatra or Sulawesi. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIndia is an underrated coffee. It is in close geographic proximity to Yemen and Africa, both of which command much higher prices for their coffees. Indian coffee has a clean, creamy, nutty taste that you would think would give it more credit in the coffee world, and often you find spicy notes in darker roasts. This one has a definite spiciness to it. It’s not an earthy-tasting coffee, and it has a creamy and sweet grain-like quality to it in light to medium roasts. It reminds me of a combination of Chai tea and coffee. What else would you expect from India? They grow coffee alongside their spices.\u003c\/p\u003e\n\u003cp\u003eSometimes I let it out right before the second cracks where I get a sweet nutty note, but usually I give it 15 seconds of 2nd cracks and pull it out as a medium-dark roast which is the best way to taste the spicy flavors. Think clove and cinnamon and a little black peppercorn paired with the bold coffee taste and a little nutmeg and peanut. \u003cspan\u003eAll in all, it is a versatile and forgiving bean to roast as you can enjoy it at a variety of roast levels.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAt a medium to dark roast, you can also appreciate this coffee as an espresso. The flavors are enhanced and the crema it produces is quite nice. Slight bitterness if you go overboard on the roast level.\u003c\/p\u003e\n\u003cp\u003eUS Arrival in August 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":29651052265560,"sku":null,"price":5.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20190726_124056.jpg?v=1738611608"},{"product_id":"india-girijan-co-op","title":"India Girijan Co-op","description":"\u003cp\u003eThe Girijan Co-op collectively markets and sell spices, herbs, honey, coffee, and other products cultivated by the Girijan People (the \"Mountain People\") in the southern hills of India.\u003c\/p\u003e\n\u003cp\u003eIndia is an underrated coffee. It is grown right up there near Yemen, near Africa, and has a clean, creamy, nutty taste that you would think would give it more credit in the coffee world. This one has a subtle spiciness to it, with cinnamon and  hazelnuts. It’s not a dirty-tasting coffee, and has a creamy quality, and a sweet grain-like quality to it. India coffee beans tend to resemble a combination of Chai tea and coffee. What else would you expect from India? They grow coffee alongside their spices.\u003c\/p\u003e\n\u003cp\u003eI tend to let it out right before the second cracks where I get a sweet nutty note, or even better I give it 30 seconds into the 2nd cracks and pull it out as a dark roast which is the the best way to pull out the spicy flavors. Think clove and cinnamon paired with the bold coffee taste. \u003c\/p\u003e\n\u003cp\u003eAll in all, it is a versatile and forgiving bean to roast.\u003c\/p\u003e\n\u003cp\u003eUS Arrival September 2019\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":31597709361240,"sku":null,"price":4.41,"currency_code":"USD","in_stock":false}]},{"product_id":"decaf-india-monsooned-malabar","title":"Decaf India Water Process","description":"\u003cp\u003eWe've never had a decaf India before, so this is fun to have a new decaf option.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt roasts up pretty similar to a normal India coffee. Needs a fair amount of heat, despite being decaffeinated. You can take it a little bit shy of the 2nd cracks and get grain-like notes, with chocolate and spice. I like it better right at verge of 2nd cracks to pull out the chocolate notes and sweetness. It's full bodied, doesn't taste like a decaf, it's really drinkable. But about 20 seconds of 2nd cracks get you the dark spicy smoky taste that I associate with India coffee. A little bit thinner body at that level, but a nice change of pace if you've been stuck drinking decaf Colombia and decaf Sumatra for a long time.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":31786294280280,"sku":null,"price":4.85,"currency_code":"USD","in_stock":false}]},{"product_id":"india-ghats-hills","title":"India Eastern Ghats","description":"\u003cp\u003eIndia is an underrated coffee. It is grown right up there near Yemen, near Africa, and has a clean, creamy, nutty taste that you would think would give it more credit in the coffee world. This one has a great spiciness to it, and the aroma reminds me of nutmeg, the initial taste of hazelnuts and that factor where as soon as you've finish your mug you are looking forward to the next time that you get to brew it again. It’s not a dirty-tasting coffee, and has a creamy quality, and a sweet grain-like quality to it. A friend remarked it reminded her of a combination of Chai tea and coffee. What else would you expect from India? They grow coffee alongside their spices.\u003c\/p\u003e\n\u003cp\u003eThis is a well sorted flatbean from the Shevaroy Hills (part of the Eastern Ghats mountain range) which is one of the best places in India for growing coffee.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eI tend to let it out either right before the second cracks where I get a chocolate note with a muddied nuttiness, or else 40 seconds into the 2nd cracks where it pulls out more of the spicy undertones (cardamom, white pepper, nutmeg) 430 degree bean temperature seems to be the sweet spot on our roaster, but it is drinkable at both extremes. A light roast just out of the 1st cracks is not grassy or raw, but also is a little boring and straightforward with more of a grain-like taste and less of the spice flavors. A dark roast well into 2nd cracks does have a lot of \"roast\" taste but isn't overly burnt tasting. Has a nice balance of dark coffee flavor with spice and mineral flavors. At this roast level it is even better as espresso than coffee, pulling a shot that is sweet with lots of crema.\u003c\/p\u003e\n\u003cp\u003eIt seems to be a versatile and forgiving bean to roast.\u003c\/p\u003e\n\u003cp\u003eUS Arrival October 2022\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":44750093713695,"sku":null,"price":5.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG20230408111809.jpg?v=1738611347"},{"product_id":"india-ratnagiri-estate-anaerobic","title":"India Ratnagiri Estate Anaerobic","description":"\u003cp\u003eThis is an estate coffee with Rainforest Alliance certification. We met the farmer earlier this year and he was very excited about this coffee. His farm is part of a tiger reserve, and wild tigers roam around his coffee plants. For this particular lot, he performed a Carbonic Maceration process which is an anaerobic process BEFORE the coffee has been either sundried or washed. Normally it's the other way around. THEN the coffee is sundried. It's a process that was learned from wine making. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe found the sweet spot to be just shy of second cracks. About three degrees darker than a washed Costa Rica. About three degrees lighter than a washed Colombia. Roasts lighter than this had too much spice\/earthy notes coming out. Roasts darker than this began to taste flat. But pulling the coffee out just shy of second cracks gives you a mug of coffee that is sweet, pomegranate, jammy, cranberry, mild spices, pleasant acidity. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eA really fun coffee from an often overlooked origin!\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival: October 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":47108701978911,"sku":null,"price":7.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20231026_181852276_1.jpg?v=1738611302"},{"product_id":"india-ratnagiri-estate","title":"India Ratnagiri Estate","description":"\u003cp\u003eThis is an estate coffee with Rainforest Alliance certification. We met the farmer one year and he was very excited about this coffee. His farm is part of a tiger reserve, and wild tigers roam around his coffee plants. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt's a really versatile coffee that can be roasted from very light to very dark, but for us the sweet spot is just into the second cracks. This is where you can taste some of the spicy notes. Roasts darker than this begin to taste flat but not necessarily burnt. There's still some sweetness and character in the beans even 40 seconds into the 2nd cracks. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eA fun story behind a coffee from an often overlooked origin!\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival: April 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":48520460468511,"sku":null,"price":7.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20231026_181852276_1_46242dbf-5a9c-48f0-ac08-78402abaa3a6.jpg?v=1740675049"},{"product_id":"india-garige-khan-estate","title":"India Garige Khan Estate","description":"\u003cp\u003eThis is a shade grown estate coffee grown 3500 feet above sea level in the\u003cspan\u003e  Muthodi Reserve Forest in Chikmagalur, Southern India.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAll of the coffee produced at Garige Khan undergoes a washed process, utilizing the abundant water from streams and nearby lakes. The estate composts the by products generated from coffee bean processing and treats contaminated water to reduce environmental impact. Additionally, the estate provides fair wages, housing, sanitation, potable water, and medical care for both men and women.  \u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis bean hits the exact profile I love tasting in a washed process India. It has a spicy vibe to it like cinnamon and corriander, plus some chocolate, so it's like a mexican hot chocolate. In really dark roasts, it tastes much like you would expect from a Sulawesi bean, with some spice and smokiness. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIndia is an underrated coffee. It is in close geographic proximity to Yemen and Africa, both of which command much higher prices for their coffees. Indian coffee has a clean, creamy taste that you would think would give it more credit in the coffee world, and often you find spicy notes in darker roasts and nutty notes in light roasts. What else would you expect from India? They grow coffee alongside their spices.\u003c\/p\u003e\n\u003cp\u003eSometimes I let it out right before the second cracks where I get a sweet nutty note, but usually I give it 15 seconds of 2nd cracks and pull it out as a medium-dark roast which is the best way to taste the spicy flavors. \u003cspan\u003eAll in all, it is a versatile and forgiving bean to roast as you can enjoy it at a variety of roast levels.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAt a medium to dark roast, you can also appreciate this coffee as an espresso. The flavors are enhanced and the crema it produces is quite nice. Slight bitterness if you go overboard on the roast level.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: September 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":49537640694047,"sku":null,"price":6.7,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20241018_195826093.jpg?v=1740674803"},{"product_id":"india-western-ghats","title":"India Western Ghats","description":"\u003cp\u003eIndia is an underrated coffee. It is grown right up there near Yemen, near Africa, and has a clean, creamy, nutty taste that you would think would give it more credit in the coffee world. This one has a great spiciness to it, and the aroma reminds me of nutmeg, the initial taste of hazelnuts and that factor where as soon as you've finish your mug you are looking forward to the next time that you get to brew it again. It’s not a dirty-tasting coffee, and has a creamy quality, and a sweet grain-like quality to it. A friend remarked it reminded her of a combination of Chai tea and coffee. What else would you expect from India? They grow coffee alongside their spices.\u003c\/p\u003e\n\u003cp\u003eThis is a well sorted flatbean from the \u003cspan\u003eSahyadri Mountain Range\u003c\/span\u003e (part of the Western Ghats mountain range). \u003cspan\u003eThe mountains intercept the westerly monsoon winds that carry rain from the southwest. This contributes to the temperate rainforest climate that receives 120-160 inches of rain during the monsoon season, with certain areas of the mountain range receiving over 350 inches.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eI tend to let it out either right before the second cracks where I get a chocolate, earth, and peanut, or else 40 seconds into the 2nd cracks where it pulls out more of the spice notes (black pepper, cinnamon, bitter cocoa) 430 degree bean temperature seems to be the sweet spot on our roaster, but it is drinkable at both extremes. A light roast just out of the 1st cracks is not grassy or raw, but also is a little boring and straightforward with more of a grain-like taste and peanut sauce. A dark roast well into 2nd cracks does have a lot of \"roast\" taste but isn't overly burnt tasting. Has a nice balance of dark coffee flavor with spice and mineral flavors. At this roast level it is even better as espresso than coffee, pulling a shot that is sweet with lots of crema.\u003c\/p\u003e\n\u003cp\u003eIt seems to be a versatile and forgiving bean to roast.\u003c\/p\u003e\n\u003cp\u003eUS Arrival March 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":50753219723551,"sku":null,"price":7.55,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/IMG20250322154621.jpg?v=1742673325"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/collections\/india.jpg?v=1647829812","url":"https:\/\/happymugcoffee.mom\/collections\/india.oembed","provider":"Happy Mug","version":"1.0","type":"link"}