{"title":"Kenya","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2\u003eRoasting Guide\u003c\/h2\u003e\n\u003cdiv class=\"categoryextrafield\"\u003e\n\u003cdiv class=\"content\"\u003e\n\u003cp\u003e\u003cspan\u003eRoasting a Kenya generally takes a lot of heat.  They tend to be dense beans.  You want to get it through the first cracks and maybe another 30 seconds and then the roast to get all of the complexity.  They can often be a finicky bean -- the sweet spot is very specific and if you have too much sour or too much acidity – take it up just a notch.  If you are finding bitter traits – take it just a notch lighter.  Slight adjustments of end time can make a major difference.  Kenya tends to like a quick roast, especially in the middle portion of the roast (really let it fly from 300 degrees into the first cracks).  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBecause it is a dense bean, you can roast Kenyan coffees medium and dark as well.  They can make for a really sweet flavorful french roast.  \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2\u003eManual\u003c\/h2\u003e\n\u003cdiv class=\"categoryextrafield\"\u003e\n\u003cdiv class=\"content\"\u003e\n\u003cp\u003e\u003cspan\u003eKenya does sort its beans by size, and the AA is the largest with AB being the next step down and sometimes better tasting – size isn’t everything.The Kenya \u003c\/span\u003e\u003cspan class=\"SpellE\"\u003ePeaberry\u003c\/span\u003e\u003cspan\u003e has reasonable harvest numbers and often offers the greatest complexity with a reduced acidity level.Organic certification is rare, but starting to catch on.Most Kenya coffee is sold generically by bean size, with no certification or traceability.In recent years, the availability of coffees sold straight from estates is increasing and an important thing to look for when you are making a selection.Although grapefruit is the most common undertone in a Kenya, other citrus fruits such as lime, tangerine, and orange are fairly common as well.Although it is rarely advertised, the key to Kenya’s complexity is the varietal of coffee bean is grows, namely the SL-28, and the almost as esteemed SL-34.These two beans are essentially exclusive to Kenya, and when you taste a currant undertone, dried cherry, peach, and other pitted fruit flavors, you have an example crop of what made the SL-28 famous.Unfortunately, most growers have discovered that other varietals offer larger harvests, and blend in at least a small percentage of another varietal.This is generally fine, except where do you draw the line? The next year they stretch out their crop even a little further.And the next year, further yet.There are now some Kenya Estates with no SL- varietals whatsoever, and you rarely get to find this out up-front. Anything with the name Kenya on it sells for at least a 50 cents a pound premium over the other Africans, regardless of quality, and in many cases, it sells for quite a bit more than that.So Kenya is a frustrating origin because there is some REALLY good coffee, but you have do a lot of sorting out to track down the good ones, and buying the less-than-spectacular ones is an expensive mistake that starts to make one cynical of Kenya coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","products":[{"product_id":"kenya-jungle","title":"Kenya Jungle","description":"\u003cp\u003eIt was tough to find a Kenya with the taste profile and vast complexity we look for. This one is strictly SL-28 varietal beans, which are the hardest to grow but are the absolute best tasting Kenyans, and as a result, it tastes so complex. Almost a bubble gum aroma, there are so many fruity and juicy flavors mixing together. It has a full body, red wine, blackberry, orange, lime taste. The Jungle Estate has a long track record of churning out highly rated coffees, and it is environmentally conscious. It's under the Nyeri umbrella which is the closest thing to Fair Trade that Kenya has right now. We got it through La Minita which wouldn't put their name on it unless it was best of the best. \u003c\/p\u003e\n\u003cp\u003eI'm roasting it maybe 35 seconds past the end of 1st cracks on a drum roaster. Right around 400 degrees bean surface temp to get the sweet berries, red wine, hint of grains, tart citrus, dry and clean finish. It flashes between tart and sweet and grabs your attention the whole way through.\u003c\/p\u003e\n\u003cp\u003eHowever, this bean also holds up nicely as a medium roast, I would recommend trying it right before the 2nd cracks start. And it also holds up nicely as a dark roast, I would give it 15-20 seconds into the rolling 2nd cracks.\u003c\/p\u003e\n\u003cp\u003eUS Arrival June 2021\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630886420568,"sku":null,"price":6.0,"currency_code":"USD","in_stock":false}]},{"product_id":"kenya-machakos","title":"Kenya Machakos","description":"\u003cp\u003eMachakos is a city in South-Central Kenya and also name of the mill where the coffee is processed.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a very nice coffee but does not have as much acidity or citrus as your typical Kenya bean. This one has a really thick body\/mouthfeel with blackberry sweetness and strawberry-rhubarb tartness. A little bit of cocoa in the aftertaste.  A fruity cup, but not as fruity as an Ethiopia. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe other roast that works is about 5 seconds into the rolling 2nds. Still sweet, but also a hint of burnt flavor. It's actually a nice balance of sweet and smoky, and very smooth at this level. It loses some of its special characteristics, but the average coffee drinker would find it enjoyable. The fruit goes away, but the body holds up and the sweetness comes through.\u003c\/p\u003e\n\u003cp\u003eUSA arrival: January 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630886453336,"sku":null,"price":7.85,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/kenya_burlap_bag.jpg?v=1738611890"},{"product_id":"kenya-kiangombe-cooperative","title":"Kenya Kiangombe Cooperative","description":"\u003cp\u003eFrom the Kabare Farmers Society. The beans from the Kiangombe mill are often some of my favorites, and this lot is bursting with flavor. Once you are done savoring the aroma, there are delicious notes of cherry, blackberry, peach, a grapefruit acidity, and the classic winey currant full-bodied flavor that good Kenya is known for. The large defect-free AA beans are the SL-28 and SL-34 varietals that the good Kenyas always are.\u003c\/p\u003e\n\u003cp\u003eRoast it about 25 seconds past the end of the 1st cracks. Rush through the middle of the roast and slow down at the end to keep the end result bright and fruity and sweet.\u003c\/p\u003e\n\u003cp\u003eUS Arrival June 2022\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630888026200,"sku":null,"price":6.65,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20210722_005213745.jpg?v=1738611862"},{"product_id":"kenya-githembe","title":"Kenya Githembe","description":"\u003cp\u003eThis is a crowd-pleasing Kenya, which makes sense given the circumstances of how it was selected. It has a well balanced blend of flavors. There is subtle grapefruit, mild winey tones, mild currant, lime, basil, gentle acidity, full body, extremely drinkable. Of this year's Kenya offerings, this one is probably the most traditional as far as being a classic Kenya profile. \u003c\/p\u003e\n\u003cp\u003eNow in too light of roasts, it tastes a little bit raw, a little bit sour. You want to give it around 45 seconds to develop after the 1st cracks end, but still well out of the 2nd cracks. That's my sweet spot.\u003c\/p\u003e\n\u003cp\u003eNow the other thing you can do is take it just a few snaps into the 2nd cracks, and you're going to lose most of the winey notes, but you have a sweet African coffee with full body that's super smooth.\u003c\/p\u003e\n\u003cp\u003eThe third way to roast this is about 20 seconds into the rolling 2nds. Now you have a smoky sweet dark roast that's really awesome for you dark roast lovers. Anything darker than that it starts picking up burnt tastes, so be careful about your end point. Dark roast Kenya is actually great coffee, and this one is affordable enough to justify taking it dark.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: April 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630888157272,"sku":null,"price":7.1,"currency_code":"USD","in_stock":false}]},{"product_id":"kenya-kanake","title":"Kenya Kanake","description":"\u003cp\u003eThe Kanake Co-op produces some of Kenya's most spectacular coffees, and this year's AA lot is a shining example of what a Kenya should taste like. It is situated at 4000-5000 feet altitude (which is extraordinarily high for Kenya) and this lot is strictly sorted twice to remove defects and have all same-sized beans for even roasting. The estate grows only SL-28 and Ruiru varietals (SL-28 is the one with that black currant, red wine taste, that you find in the classic legendary Kenya coffees) SL-28 is a low-producing and hard to grow plant, but the farmers who grow them are well-rewarded at auction for their effort. \u003c\/p\u003e \u003cp\u003eThis bean is pretty easy to roast. What I try for is slightly more than a City roast, but not quite a Full City roast. If you're a couple degrees too light, you get more tartness, and if you are a couple degrees too dark you get less juiciness. But right at the sweet spot you will taste a coffee that starts with tart currant\/blackberry, turns into juicy red raspberry and has that Kenya acidic sparkle dancing on your tongue, and then it ends with a tart grape dryness much like a dry red wine feels in your mouth. As it cools, I also pick up subtle waves of lemon, grapeftuit, and honey. It has a full body and is clearly special, and overall refreshing. The coffee also does very well as you roast it near a french roast level. I would take it 35 seconds past the beginning of the second cracks to get a french roast that has more-than-average body and spectacular undertones of sweet currant. \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630888484952,"sku":null,"price":6.25,"currency_code":"USD","in_stock":false}]},{"product_id":"kenya-musilili","title":"Kenya Musilili","description":"\u003cp\u003eThe Musilili Coffee Farmer Co-operative in the Nairobi growing district of Kenya is a group of pro-active farmers who know good coffee. They are partially responsible for the recent overhaul in Kenya that allows buyers transparency in knowing who grew the coffee, and providing financial motivation to farmers to produce better coffees because they now get paid higher prices when their particular coffees sell for higher prices at the government auction. In addition to questioning the laws on coffee transactions in Kenya, the Musilili co-op is active in promoting fair labor standards, organic farming, and high quality. For example, this coffee was packed in a Grain-Pro bag inside a burlap bag, which is not a practice that is wide-spread in Kenya yet, but certainly one that helps preserve the freshness and quality of the crop on its journey to the USA.\u003c\/p\u003e \u003cp\u003eThis particular lot of large AA sized beans is best roasted just past City roast, but before it hits Full City. In too light of roasts, you get more tartness, and if you are a couple degrees too dark you get less juiciness. But right at the sweet spot you will taste a coffee that starts with apricot jam, turns into juicy sweet peach, with a sweet-bread quality, like an apricot muffin. The ending gives you a dry peach wine\/red wine aftertaste. It has a full body, moderate acidity, and is a startlingly fancy coffee that even the average coffee drinker would feel guilty putting cream and sugar in. The coffee does very well in a french press which smooths it out, highlights the body and peachy notes, and adds to the elegance. It also is very nice as a pour-over which highlights the brighter, sweeter, and fruity side of the coffee.\u003c\/p\u003e \u003cp\u003eIt has been a few years since I had a nice coffee with apricot tones, and I'm happy to have this in stock for you to try. This is NOT classic Kenya in the \"grapefruit, black currant\" sense, but it is certainly a demonstration of what you can get out of a carefully grown, sorted, processed Kenya by farmers that know what they are doing. A very nice, memorable, special coffee indeed. \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630888517720,"sku":null,"price":5.75,"currency_code":"USD","in_stock":false}]},{"product_id":"kenya-oaklands","title":"Kenya Oaklands","description":"\u003cp\u003eOaklands Estate is a large estate with a variety of lots available for sale each season, each lot with its own unique tastes. This lot of large AA beans is packed in a grainpro bag at the mill for absolute freshness. The estate grows only SL-28 and SL-34 varietals which are the two varietals you want in a Kenya for the classic \"currant\" \"red wine\" and \"blackberry\" characteristics Kenya is famous for.\u003c\/p\u003e\n\u003cp\u003eThis is a fairly forgiving bean to roast, as you can use a variety of roasting curves and ending temperatures and still get a nice result. Although it does make a nice French Roast, I usually keep this one light. What I try for is slightly more than a City roast, but not quite a Full City roast. This is a coffee with a lot of layers of flavor complexity. It's smoother and sweeter than many Kenyas, and you may notice flashes of flavor that include grape jam, blackberry, red wine, and citrus. It is a sophisticated and wonderful mug of coffee.\u003c\/p\u003e\n\u003cp\u003eUS Arrival May 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630888583256,"sku":null,"price":6.82,"currency_code":"USD","in_stock":false}]},{"product_id":"kenya-chomo","title":"Kenya Chomo","description":"\u003cp\u003e\u003cspan style=\"font-family: arial, helvetica, sans-serif;\"\u003eThis is from the 2015 \"fly crop\" which is the smaller, second harvesting of Kenya coffee. These large AA sized beans were packed in grainpro bags for freshness after being picked, and are from the Nyeri region, and arrived in the US in 10\/2015. Both the region and Chomo mill have a long-standing reputation of excellence.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e \u003cp\u003eIt's under the Nyeri umbrella which is the closest thing to Fair Trade that Kenya has right now. We got it through La Minita which wouldn't put their name on it unless it was best of the best. The varietal is the SL-28 and SL-34 which is what you want from Kenya, and the altitude is an impressive 4,000 feet above sea level because it is close to Mt. Kenya. \u003c\/p\u003e \u003cp\u003eI'm roasting it 30 seconds past 1st cracks on a drum roaster. 399 degrees bean temp. Slight canned peaches, bright orange, allspice, red wine, and finishes dry and clean. It flashes between tart and sweet and grabs your attention the whole way through. It has a full body, and its complexity of flavor and aroma stays with you after you swallow, reminding you what a fancy coffee you just drank.\u003c\/p\u003e \u003cp\u003eHowever, if you aren't a fan of light roasts, this bean holds up nicely as a medium roast, I would recommend dumping it right before the 2nd cracks start. And it also holds up nicely as a dark roast, I would give it 15-20 seconds into the rolling 2nd cracks for a juicy french roast.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630888878168,"sku":null,"price":5.75,"currency_code":"USD","in_stock":false}]},{"product_id":"kenya-kianjege","title":"Kenya Kianjege","description":"\u003cp\u003eAn awesome Kenya with full body, red wine, blackberry, lime, floral, dry finish. AA sized beans and an auction lot winner under the Nyeri umbrella which which is the closest thing to Fair Trade that Kenya has right now. It's a blend of SL28- and SL-34 which are the classic Kenyan varieties that you want. This is the late 2014 crop and just came into the US in 10\/2014. All Kenya's are very expensive this year, and comparatively to what else is out there, this one is a pretty good deal. You definitely get your money's worth on this one. \u003c\/p\u003e \u003cp\u003eI take it about 30 seconds past the end of the 1st cracks. I'd call it a City+ roast. 400 degrees bean temp. The best way I can describe a top grade Kenya like this woudl be comparing it to drinking a nice red wine. Each sip is so full of complexity and flashes of flavor. You just sip at it and feel happy.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630890451032,"sku":null,"price":5.88,"currency_code":"USD","in_stock":false}]},{"product_id":"kenya-ruarai","title":"Kenya Ruarai","description":"\u003cp\u003eIt was tough to find a Kenya with the taste profile and vast complexity we look for as well as social responsibility. Ruarai Estate is under the Nyeri umbrella which is the closest thing to Fair Trade that Kenya has right now. We got it through Royal Importers who are some of the best in the business and they bid on it at auction after picking it out ahead of time as a coffee that they wanted to buy. (And apparently so did a lot of other hopeful buyers, based on the price they ended up paying for it...) \u003c\/p\u003e \u003cp\u003eThese are the large AA beans and are easy to roast. I keep it at a City roast, not too far out of the 1st cracks. What I liked about this Kenya was the Cranberry Orange undertones. I drank some with a slice of turkey and it was an awesome pairing! For that reason, it's a perfect fall\/winter\/holiday coffee, and also a fantastic desert coffee (fruit pies? cheesecakes?). Yes cranberries and oranges are tart, but the coffee isn't distractingly tart. Just tart enough to keep your mouth interested in another sip. And if you want to really explore the complexity, I think you could say Peaches and Strawberries are hiding in the mug as well. As I roasted it to Full City, the flavor fell flat and was much less enjoyable, so either keep it light, or take it really dark, like 15-20 seconds into the 2nd cracks. Obviously you'll lose the Cranberry Orange, but Kenya makes an awesome dark roast because as a French Roast it still has sweetness and juiciness to it. A little bit of vanilla...something like a toasted marshamallow that briefly caught on fire? A really striking mug of coffee if you like the dark brews. \u003c\/p\u003e \u003cp\u003eSingle Estate Kenyas are pricey, but they are worth splurging on.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630890647640,"sku":null,"price":5.75,"currency_code":"USD","in_stock":false}]},{"product_id":"kenya-mt-lenana","title":"Kenya Mt. Lenana","description":"\u003cp\u003eMt. Lenana is a volcano, giving the coffee that grows on it both the altitude and the volcanic soil that it loves. This is the mix of SL-28 and SL-34 varietal beans that you always want your Kenya to be composed of. This is late 2014 crop and comes packed in grainpro bags for maintaining freshness.\u003c\/p\u003e \u003cp\u003eThis lot is the smaller AB beans which are one size down from AA. Keep in mind this is no top-auction lot of AA Kenya, but it's also about half the price. This is obviously not the best Kenya we've had in stock, but it might very well be the best Kenya we've ever had at this low of a pricepoint! At a light roast you have a winey juicy coffee, with that great black currant \/ concord grape taste that is distinctly Kenyan, and that playful tug of war of flashes of tart and sweet . It's just not as pronounced of a taste as what you can find in a larger AA bean and not quite as complex. But the acidity is very nice -- not too strong, but alive -- and the body is very nice -- not too thin -- satisfyingly full in the mouth. \u003c\/p\u003e \u003cp\u003eMedium roasts don't seem to do this bean any favors, killing the acidity and complexity, and pulling out a bit of a wood pulp taste. But take it dark (try 20 seconds or more of 2nd cracks) and you have a nice dark roast coffee or a fantastic espresso bean. We're actually going more like 30 or 40 seconds of 2nd cracks and getting a smoky roasty taste to complement the inherent sweetness. We are using the light roasts in blends to add some sweetness and brightness, and we are using the dark roasts in espresso blends. \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630891303000,"sku":null,"price":3.9,"currency_code":"USD","in_stock":false}]},{"product_id":"kenya-mukangu-aa","title":"Kenya Mukangu AA","description":"\u003cp\u003eAn awesome Kenya with sparkling acidity, full body, raspberry, red wine, sweetness, dry winey finish. AA sized beans and an auction lot winner under the Nyeri umbrella which which is the closest thing to Fair Trade that Kenya has right now. It's a blend of SL28- and SL-34 which are the classic Kenyan varieties that you want. This is the late 2015 crop and just came into the US in 09\/2015. I take it about 30 seconds past the end of the 1st cracks. I'd call it a City+ roast. The best way I can describe a top grade Kenya like this would be comparing it to drinking a nice red wine. Each sip is so full of complexity and flashes of flavor. You just sip at it and feel happy. This is not a grapefruit or citrus dominating taste like with most Kenyan coffees. The predominant taste is the raspberry and grape, but there is also flashes of apricot and black currant, and it jumps between sweet and tart, juicy and dry, giving your mouth a lot to appreciate as you sip at it. One of those coffees that I savor, drinking it slowly, letting it escape me into a daydream, making me happy inside and out.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630891401304,"sku":null,"price":6.25,"currency_code":"USD","in_stock":false}]},{"product_id":"kenya-kigutha","title":"Kenya Kigutha AB","description":"\u003cp\u003eKigutha Estate is a large 99 hectacre estate that grows SL-28 and Bourbon varietal coffees and processes it on site in state of the art facilities. It is owned by the Tropical Farm Management group which oversees humanitarian and environmental standards. Their coffee has won extensive awards around the world in the past decade, and they've been growing coffee since 1919. Fun fact: the wooden drying beds have to be rebuilt every harvest time because termites eat through them in a year.\u003c\/p\u003e\n\u003cp\u003eThis coffee is remarkable. Roast it light, keep it well out of the 2nd cracks. 25 seconds out of the 1st cracks is the farthest you would want to take it, but we are going a little bit lighter than that even. The initial taste is blackberry, and as it cools in your mouth, it has a juicy red wine character to it. It has a great acidity brightness at the start and then smooths out as the coffee cools. The finish has some chocolate to it, leaving a great taste in your mouth. After drinking this, I have to pause for a moment and try to remember why we bother carrying anything other than Kenyans...\u003c\/p\u003e\n\u003cp\u003eUS Arrival: September 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630892154968,"sku":null,"price":6.4,"currency_code":"USD","in_stock":false}]},{"product_id":"kenya-wahenya-peaberry","title":"Kenya Kirimiri Peaberry","description":"\u003cp\u003eKirimiri is a co-op of about 900 members at a 4500 foot altitude. This is a lot of only SL-28 varietal beans which makes it extra special. \u003c\/p\u003e\n\u003cp\u003eThis one is also a peaberry lot, which allegedly  has more flavor than flatbeans. Only 5% of Kenya’s crop is peaberry.\u003c\/p\u003e\n\u003cp\u003eSo how does it taste? Well the bright berries are what won us over on this one. We usually go for Kenyans that are either winey\/black currant, or else have a peach\/apricot overtone. And this one is more like raspberry and orange and a bright beginning and a sweet finish. Just the right amount of brightness – it’s there and it's zingy, but it doesn’t distract from the taste. Just the right amount of aftertaste. It lingers, but not in a dirty or unpleasant way.\u003c\/p\u003e\n\u003cp\u003ePeaberries have less audible cracks, so it's harder to use audible cues to know where the roast is at.\u003c\/p\u003e\n\u003cp\u003eBut at about 15 seconds past the end of the 1st cracks, the coffee is probably at its sweet spot for most coffee hobbyists: bright and sweet, most interesting in a french press which smooths it down and pulls out complexity of peaches, citrus, black tea, and floral tones.\u003c\/p\u003e\n\u003cp\u003eJust for something different we have been taking it 20 seconds into the 2nd cracks. The acidity is toned down, so it is a lot smoother. There is still a raspberry syrup \"juiciness\" to the coffee, with mineral notes. This is a nice level for drip coffee and a really nice option for people who want to try a new dark roast option.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: June 2020\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630892187736,"sku":null,"price":5.15,"currency_code":"USD","in_stock":false}]},{"product_id":"kenya-ndimaini","title":"Kenya Riakiberu","description":"\u003cp\u003e\u003ca title=\"Kenya AA Riakiberu (GP)\" class=\"h7 text-bold\" data-mce-fragment=\"1\"\u003eRiakiberu\u003c\/a\u003e is a settlement in the center of Kenya. This harvest of their coffee is overseen by the Nyeri umbrella, which is an organization in Kenya similar to Fair Trade. These are the AA beans which are the largest, and they are very well sorted and very clean.\u003c\/p\u003e\n\u003cp\u003eThe importer scored this coffee at 87 points, and that's a fair score. It might be a little nicer. It's a coffee you still think about the next day. It is tart, but in a good way, in a make-your-mouth-feel-alive way. \u003c\/p\u003e\n\u003cp\u003eThe prominent tastes in this Kenya are kiwi, lime, and grapefruit. If you dig deeper, you may notice floral and winey undertones. Overall the coffee is vibrant with a pleasant acidity, and thick body.\u003c\/p\u003e\n\u003cp\u003eUS arrival July 2022\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630892253272,"sku":null,"price":7.05,"currency_code":"USD","in_stock":false}]},{"product_id":"kenya-kiangothe","title":"Kenya Kiangothe","description":"\u003cp\u003eKiangothe is a mill within the Kabare Coop -- a group of farmers who run their own farms and aren't under the thumb of the Government. There about 500 famers involved with their own elected board members. They grow on sandy volcanic soil at 5,000 feet altitude, and they grow only the SL-28 and SL-34 varietals which are the two varietals you want for that classic Kenya red wine and blackberry taste. Then this lot is only the largest AA sized beans, sorted out and sold at a premium at auction. \u003c\/p\u003e \u003cp\u003eThis lot of Kenya is not as intense as the Kigutha that we have for sale. It is a more approachable mug of coffee -- a gateway Kenya for someone who can't yet quite appreciate how different a premium Kenya tastes compared to what they're used to from their everyday mug of Colombia. In this mug you do have the red wine distinct Kenya profile, but it is muted. You also have beautiful floral aroma and tastes (jasmine, bergamout, lavender), but again, they are muted, and not as in-your-face as some Kenyas can be. The bean has pleasant sweetness, clean lingering aftertaste, and mild enough acidity as to not be distracting. Don't get the wrong impression -- this isn't boring coffee -- this is clearly a top lot of Kenya AA. It's just gentle, coaxing you into the world of high end African coffee without scaring you away.\u003c\/p\u003e \u003cp\u003eThis is a fairly forgiving bean to roast, as you can use a variety of roasting curves and ending temperatures and still get a nice result. Although it does make a nice French Roast, I usually keep this one light. What I try for is slightly more than a City roast, but not quite a Full City roast. This is a coffee with a lot of layers of flavor complexity -- in addition to floral and red wine tastes, we noted flashes of citrus, cranberry, and nectarine. It has some tartness but mostly sweetness. It is a sophisticated Sunday morning sort of coffee. July 2015 Arrival.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630892580952,"sku":null,"price":5.9,"currency_code":"USD","in_stock":false}]},{"product_id":"kenya-gitura","title":"Kenya Gatomboya","description":"\u003cp\u003eThe Gatomboya Washing Station has a long track record of churning out highly rated coffees while being environmentally conscious. It's under the Nyeri umbrella which is the closest thing to Fair Trade that Kenya has right now.\u003c\/p\u003e\n\u003cp\u003eIf you roast it about 15 seconds past 1st cracks on a drum roaster. 403 degrees bean temp. You get a pleasantly acidic coffee with red apple, green grape, good body.\u003c\/p\u003e\n\u003cp\u003eHowever, this bean also holds up nicely as a medium roast, I would recommend dumping it right around the 2nd cracks and using it as either a single origin espresso or in an espresso blend. Kenya can be particularly bright and overpowering in espresso, but this one does particularly well as espresso since it doesn't have the strong citrus notes like most. Your third option is that it also holds up nicely as a dark roast, I would give it 20 seconds into the rolling 2nd cracks for a sweet french roast.\u003c\/p\u003e\n\u003cp\u003eUS Arrival June 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630894612568,"sku":null,"price":6.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/IMG20230619100029.jpg?v=1738611758"},{"product_id":"kenya-wanjegi","title":"Kenya Rianjagi AA","description":"\u003cp\u003eFarmers delivering to Rianjagi Factory own and run Rianjagi Farmers’ Cooperative Society and deliver benefits to all contributing farmers including access to farm inputs, farmer trainings and marketing for their coffees.\u003c\/p\u003e\n\u003cp\u003eThis one has a lime acidity with peach and mango sweetness, and is just generally delcious. Very crisp and clean and a lingering finish. A tiny bit of cherry tomato flavor at the end of it as it cools and hints of chocolate. It has all the layers of complexity, the bright acidity, and the full body that you would hope for from a high end Kenya.\u003c\/p\u003e\n\u003cp\u003eFor us, this is a light roast. I'm roasting it maybe 30 seconds past 1st cracks on a drum roaster. 404 degrees bean temp on our readout. It grabs your attention the whole way through the mug.\u003c\/p\u003e\n\u003cp\u003eYou lose complexity and pick up bitterness as a medium roast, but it does hold up adequately as a dark roast, I would give it 15 seconds into the rolling 2nd cracks if I wanted a sweet french roast.\u003c\/p\u003e\n\u003cp\u003eUS Arrival October 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630894645336,"sku":null,"price":7.55,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20241115_173400561.jpg?v=1740675720"},{"product_id":"kenya-ichamama","title":"Kenya Uteuzi Jimbo","description":"\u003cp\u003e\u003cspan\u003eThe Nyeri region coffee was blended from a variety of lots to create a coffee that is characteristic of Nyeri. Uteuzi Jimbo means \"County Select\" in Swahili -- essentially meaning this coffee was selected to represent typical coffee from this county.  These are large AA sized beans. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eI'm roasting it maybe 20 seconds past 1st cracks on a drum roaster. 402 degrees bean temp. You get a lot of acidity and peach, some grapefruit, a little bit sour. Underneath that, it has a few other juicy flavors (cherry? mango?) and it finishes sweet and clean.  Kenya is a favorite around here, and this one does not disappoint.\u003c\/p\u003e\n\u003cp\u003eUS Arrival May 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630894710872,"sku":null,"price":8.45,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/041e5fee-b416-4b33-8021-d926d5636699_1.jpg?v=1752083093"},{"product_id":"kenya-aa-2","title":"Kenya Ngugu-ini AA","description":"\u003cp\u003eThis is actually from the \u003cspan data-mce-fragment=\"1\"\u003eKibirigwi\u003c\/span\u003e Farmer's Cooperative in the Kirinyaga region, but they take their coffee up to the Ngugu-ini factory to be washed. The \u003cspan data-mce-fragment=\"1\"\u003eNgugu-ini\u003c\/span\u003e factory is on a foothill of Mt. Kenya (tallest mountain in the country), and uses fresh river water from the mountain. So it has those two things going for it. Plus, the farmers grow the SL-28 and SL-34 varietal which has that black currant, red wine taste that you find in the classic legendary Kenya coffees. The varietal is low-producing and hard to grow plant, but the farmers who grow them are well-rewarded for their effort, as you can see in the price for this coffee.\u003c\/p\u003e\n\u003cp\u003eThis bean is pretty easy to roast but the landing can be tricky. What I try for is about 30 seconds past the end of the 1st cracks. If you're a couple degrees too light, you get more citrusy flavors, namely grapefruit which is not a bad thing. But if you get it past that, you get the red wine, blackberry, currant, juicy Kenya that I love and look for every year. And if you accidentally go a few degrees too dark you get less juiciness and the flavors flatten out, although it's still a great mug of coffee. But right at the sweet spot you will taste a coffee that starts with tart currant\/blackberry, has that Kenya acidic Grapefruit acidity dancing on your tongue, and then it ends with a tart grape dryness much like a dry red wine feels in your mouth. \u003c\/p\u003e\n\u003cp\u003eUS Arrival March 2021\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630895005784,"sku":null,"price":7.75,"currency_code":"USD","in_stock":false}]},{"product_id":"kenya-kiaguthu","title":"Kenya Kiaguthu","description":"\u003cp\u003eKiaguthu is a mill in Kenya near Mt. Kenya (arguably the best coffee in the country).\u003c\/p\u003e \u003cp\u003eI'm not sure what people will think of this one, but it intrigued us, and the more we drink it the more attached to it we are becoming. The big AA sized beans cost a little extra but are well sorted and easy to roast. \u003c\/p\u003e \u003cp\u003eIf you like it bright and tart, you can get a cranberry (elderberry?) winey flavor by roasting it just briefly past the 1st cracks. Maybe 20-30 seconds past the end. You get that great classic Kenya acidity and slight undertones of peach and grapeftuit. Take it a few degrees darker and you'll tone back the acidity and get fuller body with more of a juicy characteristic and more sweetness but less overall layers of flavors. It's really good both ways, so it's not like you \"mess it up\" if you don't land it quite right. But just take notes on each roast and keep tweaking it until you get it where you like it.\u003c\/p\u003e \u003cp\u003eUSA arrival: August 2016\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630895333464,"sku":null,"price":5.85,"currency_code":"USD","in_stock":false}]},{"product_id":"decaf-kenya-swiss-water-process","title":"Decaf Kenya (Swiss Water Process)","description":"\u003cp\u003eThose of you who have been around awhile, remember back when Kenyan coffee wasn't so expensive, and it used to make a fantastic decaf option. But then Kenya had a shortage and no one wanted to send their precious Kenyan beans to be decaffeinated, and even after supply came back up, decaf Kenya fell off the market.\u003c\/p\u003e\n\u003cp\u003eBut we found some!\u003c\/p\u003e\n\u003cp\u003eThis went through the Swiss Water Process plant in Canada, which I generally do not prefer, but one advantage to Swiss Water Process decafs is that they aren't as discolored and the cracks are louder than with most decafs. They look more like normal green coffee which means that people who use color and sound to help them know when to end the roast will find these some of the easiest decaf beans to roast up.\u003c\/p\u003e\n\u003cp\u003eYou can do a few different things with this bean. You can french roast it (45 seconds of 2nd cracks) and get an awesome sweet dark decaf with chocolate undertones. I would most recommend that you should medium roast it (just barely-- or even not quite into-- 2nd cracks) and enjoy the inherent tastes of sweet citrus fruit and savory herbs (sage, rosemary), with a better-than-average mouthfeel and very pleasant aftertaste. But if we light roast it as if it was a normal Kenya (30 seconds past the end of the first cracks)..it's very interesting. Juicy, unami, herbal -- admittedly just a bit strange for my tastes. Almost a pot roast\/broth\/tomato juice direction. Not bad, mind you, just weird. So then I blended it -- either with regular coffee to make a half-caf blend, or with decaf to make a decaf blend. I really like it blended with Colombians and Brazilian beans. It's very nice with other fruity African beans. Is not very good with Guatemala, Sumatra, or other Indonesians. For those of you who love coffee and aren't allowed the caffeine, this is an exciting and much needed new addition to our selection.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630898577496,"sku":null,"price":6.15,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/639.jpg?v=1738611722"},{"product_id":"kenya-kiganjo-aa","title":"Kenya Kiganjo AA","description":"\u003cp\u003eOur head of green coffee sourcing, Emmett, went to Kenya this year and picked out a handful of wonderful Kenyan coffees before they hit US soil. He sampled the coffees with La Minita's team, this being one of four Kenyans coffees that we are importing through them this year, and La Minita wouldn't put their name on it unless it was best of the best. The Kiganjo Mill also has a long track record of churning out highly rated coffees while being environmentally conscious. \u003c\/p\u003e \u003cp\u003eWe're roasting it maybe 30 seconds past 1st cracks end on a drum roaster. 403 degrees bean temp. Strong wine notes, tropical fruit, hints of citrus, that turn into berries and bright acidity. It has both sweetness and tart flavors dancing back and forth, and finishes juicy and clean. It grabs your attention the whole way through the mug.\u003c\/p\u003e \u003cp\u003eThis bean holds up nicely as a medium roast, I would recommend dumping it right before the 2nd cracks start. Obviously you lose some of the fruity flavor notes, but the pleasant sweetness is still there. We wouldn't roast it any darker but it holds up nicely as a dark roast, we give it 15 seconds into the rolling 2nd cracks for a sweet french roast.\u003c\/p\u003e \u003cp\u003eUS Arrival July 2018\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630900609112,"sku":null,"price":6.35,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/847.jpg?v=1738611690"},{"product_id":"kenya-natural-endebess","title":"Kenya Natural Endebess","description":"\u003cp\u003eSo when I see a natural process coffee from Kenya, I brace myself. In almost every situation, the natural processed coffee was a mistake. It started out as a kenya-style washed process coffee, something went wrong, and they just turned it into a natural. So the end result is an earthy, over fermented coffee that doesn't have much of a place in the specialty coffee lineup. Furthermore, when the farmer does set out to make a sundried coffee, they don't really know how to do it. It rarely ends well.\u003c\/p\u003e\n\u003cp\u003eSo this one was a complete surprise. It is delicious! Endebess Estate is in the northern part of the country, grows a lot of coffee, and recently sold to new owners who decided to experiment. The new owners did build new housing, implement new environmental practices, and improve the standards of the farm, but they also did a small lot of natural processed coffee! It was on purpose, and done well.\u003c\/p\u003e\n\u003cp\u003eThese natural-processed beans remind me of an Ethiopia in many ways. The taste is sweet, with a familiar dose of Kenya character (blackberry, winey, peach). Sweeter and less bright than most Kenya, and a little bit more finicky to roast, but worth it when you dial it in.\u003c\/p\u003e\n\u003cp\u003eSo we've tried roasting it a few ways, but the best approach is to treat it like a natural processed Ethiopia. Keep it light, not too far out of the 1st cracks. The lightest roasts ... just 20 seconds out of first cracks...are the most complex and sweetest. Going much darker is still nice, but the flavor flattens out and it is less interesting. If you get it too light, some savory flavors, almost tomato or herbs come out, and I don't find that to be ideal. But right between those two roasts are the sweet blackberry, winey, peach natural processed Kenya that you've never quite had anything like before.\u003c\/p\u003e\n\u003cp\u003eUS Arrival October 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630900904024,"sku":null,"price":6.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/868.jpg?v=1738611684"},{"product_id":"kenya-kamoko-aa","title":"Kenya Kamoko AA","description":"\u003cp\u003eOur head of green coffee sourcing, Emmett, went to Kenya this year and picked out a handful of wonderful Kenyan coffees before they hit US soil. He sampled the coffees with La Minita's team, this being one of four Kenyans coffees that we are importing through them this year, and La Minita wouldn't put their name on it unless it was best of the best. The Othaya Farmers' Co-op in central Kenya grows these SL-28 and SL-34 varietal beans and sorted out the large AA beans for this lot, resulting in a 90+ scoring coffee that we snatched up and hoarded as soon as we tasted.\u003c\/p\u003e \u003cp\u003eWe're roasting it maybe 30-40 seconds past the end of the 1st cracks. It has a nice acidity, tingles and mesmerizes you with peach and mango and tropical fruit flavors, with a winey red grape undertone, and a clean but lingering finish. If it seems a little flat, you got it a degree too dark, and if it seems a little tart, you got it a degree too light, but even if you don't nail the sweet spot, it is good classic Kenya coffee that you won't mind drinking.\u003c\/p\u003e \u003cp\u003eUS Arrival August 2018\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630901002328,"sku":null,"price":6.35,"currency_code":"USD","in_stock":false}]},{"product_id":"kenya-kuharo-aa","title":"Kenya Gatugi AB","description":"\u003cp\u003eThis is from the Gatugi wet mill processor in Nyeri which processes coffee for five surrounding villages. They are the SL-28 and SL-34 varietal beans.\u003c\/p\u003e\n\u003cp\u003eWe're giving it less heat at the beginning of the roast so that we hit 300 degrees a little late (more like 6 and a half minutes), and then giving it enough heat to get it to still get to first cracks at 12 minutes, and finish the roast right at 15 minutes. This seems to give it a nice acidity, tingling and mesmerizing you with red wine, blackberry, and green apple. I like it best as it cools slightly, and both the aroma and aftertaste are sure to make you smile. \u003c\/p\u003e\n\u003cp\u003eUS Arrival July 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630901198936,"sku":null,"price":6.13,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20230804_203632029.jpg?v=1738611680"},{"product_id":"kenya-mweru","title":"Kenya Mweru","description":"\u003cdiv id=\"tabs-1\" class=\"tab-pane active\"\u003e\n\u003cp\u003eThe Mweru Farmer's Co-op is a large group of farmers growing coffee in Nyeri County on Mt. Kenya.  It is a washed process coffee made up primarily of SL-28 and SL-34 variteals.  They are AA sized large beans, well sorted, and easy to roast. \u003c\/p\u003e\n\u003cp\u003eWe were recommended this lot from an importer who originally was from Kenya and has great connections there.  He sent us a sample, and we were hooked.  With its sparkling acidity, tart juicy currant and berry undertones, and citrus complexity, it's definitely not an \"everyday coffee.\"  You know you've got something special in your mug.\u003c\/p\u003e\n\u003cp\u003eThis is a fairly forgiving bean to roast, as you can use a variety of roasting curves and ending temperatures and still get a nice result.   Although it does make a nice French Roast, I usually keep this one light.  What I try for is slightly more than a City roast, but not quite a Full City roast.   This is a coffee with a lot of layers of flavor complexity.  It's smoother and sweeter than some Kenyas, but slightly shorter roasts will boost the acidity level while slightly longer roasts boost the sweetness.  You may notice flashes of flavor that include grape jam, blackberry, red wine, peach, and grapefruit.  It is a sophisticated and wonderful mug of coffee.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: June 2022\u003c\/p\u003e\n\u003c\/div\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":20072177598552,"sku":null,"price":6.6,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/output-onlinejpgtools_1.jpg?v=1738611654"},{"product_id":"kenya-thunguri-1","title":"Kenya Thunguri","description":"\u003cdiv id=\"tabs-1\" class=\"tab-pane active\"\u003e\n\u003cp\u003eTrying to find a Kenya worth the money is not easy.  It’s often considered the best coffee origin in the world, and when you find a good one, it really is.  But all Kenya coffee is very expensive, so a really good Kenya is not good enough.  I can’t justify the price unless it’s an AWESOME Kenya.  So with that said, after rejecting over a dozen recommended Kenya samples over the past couple months, I’ve found a winner.\u003c\/p\u003e\n\u003cp\u003eIt’s a blend of the famous SL-28, and the SL-34 varietals — the two varietals that have made Kenya loved around the world. Thunguri is the mill that processes the coffee.  The coffee was grown by a co-op known as Rumukia FCS\u003c\/p\u003e\n\u003cp\u003eA few degrees difference higher or lower at the end of the roast can make a difference in taste.  I'm aiming for 20 seconds past the end of the first cracks, which is 399 bean temperature on my roaster.  If it comes out sour, give it a few more seconds next time.  If it comes out bitter, back it up a few seconds next time.  It may take a few roasts to nail it, but it’s worth it when you do!\u003c\/p\u003e\n\u003cp\u003eRich complexity (cherry, honey, mild citrus, mild berry), sweet, juicy, medium body, high brightness lively acidity, and sweet lingering aftertaste with no earthiness.  Too accentuate the acidity, speed up the roast between 300 degrees and first cracks.  Too mellow out the acidity, draw out the length of time of that portion of the roast.\u003c\/p\u003e\n\u003cp\u003eUS Arrival September 2017\u003c\/p\u003e\n\u003c\/div\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":20072185987160,"sku":null,"price":5.75,"currency_code":"USD","in_stock":false}]},{"product_id":"kenya-kiriga-aa","title":"Kenya Kiri","description":"\u003cp\u003eKenya Kiri comes from the Nyeri umbrella which is like a fair trade co-op idea to protect small family farms. These AA sized beans are grown on the southeastern slopes of the Aberdares mountain range. Farmers deliver their harvested coffee to the Kiri Factory (wet mill) to be processed.  Cooperative members generally cultivate around 250 coffee trees on half-acre plots intercropped with Bananas and Macadamia trees.\u003c\/p\u003e\n\u003cp\u003eRoast it up and eat a bean. The citrus flavors of cherry and grapefruit pop out and you know you've got something good here. There's a ton of vibrant acidity, but in a good way. White grapefruit, vibrant acidity, cherry blossom. Not a lot of sweetness, but great aroma and complexity, and the acidity is beautiful. Brew it up and savor the aroma. \u003c\/p\u003e\n\u003cp\u003eRoast it about 20 seconds past the end of the 1st cracks. Bright and fruity. Admittedly the end temperature is a little bit finicky. It took us three tries to nail it down. Hurry through the middle of the roast to give it lots of acidity. And at the end of the roast, a degree too dark is sweet but not tart, not juicy, not bright. VERY good coffee but we knew it could be better. A degree too light and it was very bright, very tart, extremely complex, but too sour. \u003c\/p\u003e\n\u003cp\u003eUS Arrival June 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":29363441139800,"sku":null,"price":7.1,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20190703_161714.jpg?v=1738611611"},{"product_id":"kenya-gakuyuni-ab","title":"Kenya Gakuyu-ini AB","description":"\u003cp\u003eGakuyuni is grown by the Thirikwa Farmers Cooperative and consists of SL-28, SL-34, and Ruiru 11 varietal coffees. It is owned by the Tropical Farm Management group which oversees humanitarian and environmental standards. It is in the Kirinyaga Region.\u003c\/p\u003e\n\u003cp\u003eThis coffee is remarkable. Roast it light, keep it well out of the 2nd cracks. 25 seconds out of the 1st cracks is the farthest you would want to take it, but we are going a little bit lighter than that even. The aroma of red wine and that initial acidity make you expect that it is going to be a nice typical Kenya, but it has some fun flavors that make it special. We are noting tastes of green grape and cane sugar in addition to the typical brightness in lighter roasts, and a little bit of tropical fruits. It has great classic acidity, lively on your tongue. We picked it out months ago as being one of the very best Kenyans of the season.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: September 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":29415255212120,"sku":null,"price":6.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/20201010_154137.jpg?v=1738611611"},{"product_id":"kenya-muiri","title":"Kenya Muiri Peaberry","description":"\u003cp\u003eThe Muiri Coffee Farmer Co-operative in the Nairobi growing district of Kenya is a group of pro-active farmers who know good coffee. They have broken down a lot of  barriers in buyer transparency, and they have also managed to get their coffee certified as organic, which is nearly unheard of in Kenya. The Muiri co-op is active in promoting fair labor standards, organic farming, and high quality.\u003c\/p\u003e\n\u003cp\u003eThis particular lot of beans can be roasted light or medium or dark. Of course it will be most complex as a light roast -- it reminds me of a Tanzania with sweetness and ctirus notes. We like it about 5 degrees beyond when the 1st cracks end. If you speed the roast up a little bit between 300 degrees and 370 degrees it will give it a nice bright acidity, and then slow it down and coast it through the first cracks and sweeten it up. In too light of roasts, you get more tartness, and if you are a couple degrees too dark you get less juiciness.  The coffee does very well as a dark roast -- about 20 seconds of 2nd cracks (or more if you really want to go crazy with it) and you get that roasty taste of dark coffee with underlying sweetness.\u003c\/p\u003e\n\u003cp\u003eThis is NOT classic Kenya in the \"grapefruit, black currant\" sense, but it is certainly a demonstration of what you can get out of a carefully grown, sorted, processed Kenya by farmers that know what they are doing. A very nice, drinkabale coffee indeed.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: January 2022\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":29919464521816,"sku":null,"price":7.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20190821_001511.jpg?v=1738611601"},{"product_id":"kenya-aa","title":"Kenya AA","description":"\u003cp\u003eThis is a large lot of Kenya AA beans (unlike all of our other Kenya offerings which are small microlots), but we really liked it and thought it was a good deal. Not a lot of traceability or information on it, since its a variety of farmer's crops blended together; but it doesn't disappoint. In light roasts, we are getting a wild strawberry, juicy, red wine, sweet coffee. A little bit lacking on the acidity and the body (its a little thin), but I've had far less interesting Kenya coffees that cost way more. I take it about 30 seconds past the end of the 1st cracks. I'd call it a City+ roast.\u003c\/p\u003e\n\u003cp\u003eWhen we tried it a few degrees lighter, it had much more acidity, but wasn't as sweet -- more of a green apple\/tangerine undertone on it. And if we take it just into the 2nd cracks we get a deep rich roast with slight fruit -- a little boring but very drinkable.\u003c\/p\u003e\n\u003cp\u003eUS Arrival August 2019\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":30076967321688,"sku":null,"price":4.58,"currency_code":"USD","in_stock":false}]},{"product_id":"kenya-kabingara-1","title":"Kenya Kabingara","description":"\u003cp\u003eWe've been sampling a lot of Kenya coffees this year and finding a lot of winners, but this one really stood out because it has a flavor that was familiar but hard to place. Three of us independently from each other came up with Guava as the primary tasting note on it! It's really different, really delicious. This is one to stock up on.\u003c\/p\u003e\n\u003cp\u003eWe're roasting it about 30 seconds past the end of the 1st cracks, but it's an easier Kenya to roast than most of them are.  You can go a little lighter without it being sour and a little darker without it turning flat. It has a nice acidity, but not as bright of acidity as you might expect. It is SL-28 and SL-34 varietals so you do still get the blackberry and winey notes that I love in a Kenya as well as some lime and the tropical fruit flavors. The brewed coffee sweetens as it cools, so try tasting it at different temperature levels.\u003c\/p\u003e\n\u003cp\u003eUS Arrival August 2019\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":30283861065816,"sku":null,"price":6.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20190923_113143.jpg?v=1738611591"},{"product_id":"kenya-gachami-aa","title":"Kenya Gachami AA","description":"\u003cp\u003eGachami is grown by the Baragwi Farmers Cooperative and consists of SL-28, SL-34, and Ruiru 11 varietal coffees. There are about 16,000 farmers involved in the co-op. It is in the Kirinyaga Region.\u003c\/p\u003e\n\u003cp\u003eThis coffee reminds me of a sour ale. It's a good sour - not because you roasted it too light, but because it has natural tastes of lime, kiwi, grapefruit, and wine. Do roast it light, keep it well out of the 2nd cracks. 25 seconds out of the 1st cracks is the farthest you would want to take it, but we are going a little bit lighter than that even.\u003c\/p\u003e\n\u003cp\u003eThe aroma of fruit and that initial acidity makes it instantly recognizable as a Kenya. We picked it out month's ago as being one of the very best Kenyans of the season, but also because it was so distinct and interesting compared to other options.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: July 2019\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":30573573931096,"sku":null,"price":5.9,"currency_code":"USD","in_stock":false}]},{"product_id":"kenya-mugaga","title":"Kenya Mugaga Kagumoini","description":"\u003cp\u003eThis Kenya comes from the Mugaga county which is in the center of the country, just a little bit South of Kirinyaga. It was processed at the Kagumoini washing mill, which is collectively owned by the thousand farmers who use it to process their coffee. This lot was grown by the Kiru Farmer's Co-op and is a mix of SL-34, Ruiru 11, and Batian varities. We typically avoid Kenya lots of Batian varietal. Batian is a hybrid with SL-28 in it, but much more disease resistant and drought resistant. SL-28 is the holy grail of Kenya coffee, with the classic blackberry acidity and winey taste and thick mouthfeel. We haven't really found Batian to hold its own, but a small proportion in a blend seems to be okay. It does get the cost down, which is always a nice trade-off. Kenya is looking to be VERY expensive this year.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn light roasts, we are getting apricot and lime notes, juicy, red wine, prune, sweetness in the aftertaste coffee. A little bit lacking on the acidity and the body (its a little thin), but I've had far less interesting Kenya coffees that cost way more. I take it about 30 seconds past the end of the 1st cracks. The trick to pull out more acidity is to not stall out during the middle of the roast. Keep it moving along with plenty of heat during the middle, and then slooow it down before the 1st cracks and let it creep through the end of the roast. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBut I've also been taking it just into the 2nd cracks to get a deep rich fruity dark roast. It loses all of its brightness of course, but it's an interesting option for a dark roast since Kenyan coffee has so much complexity to start with.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival August 2021\u003cbr\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":31857440227416,"sku":null,"price":6.65,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/kenya_burlap_bag_2ccb7908-304a-4f41-b9c0-65b02923a799.jpg?v=1738611565"},{"product_id":"kenya-boma-aa","title":"Kenya Kamundu Peaberry","description":"\u003cp\u003eFrom the Kamundu Estate in the Kiambu region which is part of the Western Highlands. The climate here is good for growing tea as well as coffee, and they produce a lot of each and they have Rainforest Alliance Certification. The large defect-free peaberries are the SL-28 and SL-34 varietals that the good Kenyas always are. \u003c\/p\u003e\n\u003cp\u003eThe notes are a little bit subdued compared to some Kenya beans we've carried and we are getting both savory and sweet flavors here. Depending on a degree or two one way or the other when you end the roast, we are getting notes of red wine, blackberry, cake, grapefruit, tomato.  An above average acidity and heavy body.  It's easy to drink and has a nice sweet aftertaste.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe roast it about 30 seconds past the end of the 1st cracks. Bright and fruity. Ideally give it slow heat until 1\/3 of the way through the roast, and then speed it up until you hit first cracks, and then slow it back down to the finish. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival Nov 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":32945767710808,"sku":null,"price":6.85,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20210722_004831382.jpg?v=1738611520"},{"product_id":"kenya-kiamugumo","title":"Kenya Kiamabara","description":"\u003cp\u003eThis coffee is grown by the New Ngariama Farmers Cooperative and consists of SL-28 and Ruiru 11 varietal coffees of the largest AA bean size. Kiamabara is the washing station where the coffee was processed. It is in the Kirinyaga Region, which is on the slopes of Mount Kenya, and one the first places we look when we are shopping for the best Kenya lots. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt's a large dense AA sized bean and needs a fair amount of heat. This coffee is remarkable. Roast it light, keep it well out of the 2nd cracks. 25 seconds out of the 1st cracks is the farthest you would want to take it, but we are going a little bit lighter than that even, about 20 seconds past the end of the cracks. The aroma of red wine and that initial acidity make you expect that it is going to be a treat. We are noting tastes of apricot and orange and lime with a lively acidity on your tongue and a lot of sweetness and long aftertaste.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival: April 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":33015362453592,"sku":null,"price":7.16,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/kiamuguamo2020.jpg?v=1738611513"},{"product_id":"kenya-karimkui-1","title":"Kenya Guama","description":"\u003cp\u003eThis is from the Baragwi Farmer's Cooperative in the Kirinyaga region, and they take their coffee up to the Guama factory to be washed. The Guama factory is near Mt. Kenya (tallest mountain in the country), and uses fresh river water from the mountain. So it has those two things going for it. This is only SL-28 and SL-34 varietals which have that black currant, red wine taste that you find in the classic legendary Kenya coffees and effervescent acidity. The varietals are low-producing and hard to grow, but the farmers who grow them are well-rewarded for their effort, as you can see in the price for this coffee.\u003c\/p\u003e\n\u003cp\u003eThis bean is pretty easy to roast but the landing can be tricky. What I try for is about 30 seconds past the end of the 1st cracks. If you're a couple degrees too light, you get more savory flavors, but if you get it past that, you get the red wine, blackberry, currant, juicy Kenya that I love and look for every year. And if you accidentally go a few degrees too dark you get less juiciness and the flavors flatten out. But right at the sweet spot you will taste a coffee that starts with tart currant\/blackberry, turns into juicy red raspberry and has that Kenya acidic sparkle dancing on your tongue, and then it ends with a tart grape dryness much like a dry white wine feels in your mouth. \u003c\/p\u003e\n\u003cp\u003eThis is a really top lot of Kenya and it's hard not to smile while you're drinking it.\u003c\/p\u003e\n\u003cp\u003eUS Arrival June 2020\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":33082849394776,"sku":null,"price":6.5,"currency_code":"USD","in_stock":false}]},{"product_id":"kenya-kamwangi","title":"Kenya Kamwangi","description":"\u003cp\u003eThis coffee is grown by the Kamwangi Farmers Cooperative who operate under the Nyeri umbrella which is the closest thing to Fair Trade Organic that Kenya has right now. The varietals in this lot consist of SL-28 and Ruiru 11 varietal coffees. It is in the Kirinyaga Region, which is on the slopes of Mount Kenya, and one the first places we look when we are shopping for the best Kenya lots. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt's a large dense AA sized bean and needs a fair amount of heat. Roast it a degree or so lighter than other Kenya coffees in order to bring out brightness, sweet grapefruit, wine, cranberry -- it's honestly pretty sour if you get a degree or two too light, but still a great mug of coffee. Next time give it another degree and it's sweet and amazing; the complexity is refreshing. About 15 seconds past the end of the cracks is a good target. The aroma of citrus and that initial acidity give it that trademark Kenya character. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival: May 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":33287575994456,"sku":null,"price":7.13,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/kamwangi2020.jpg?v=1738611495"},{"product_id":"kenya-karini","title":"Kenya Kiaga AA","description":"\u003cp\u003eFrom the Kabare Farmers Society in the Kirinyaga region. This is one of the highest acidity coffees I've had in a while and really sparkles on your tongut, but then it also has flashes of honey and grapefruit with a puckery mouthfeel and it ends on a sweet raspberry note. It sounds pretty bad, but it ended up really standing out and being one of our favorites. The large defect-free AA beans are the SL-28 and SL-34 varietals that the good Kenyas always are.\u003c\/p\u003e\n\u003cp\u003eRoast it about 25 seconds past the end of the 1st cracks. You can draw out the middle of the roast more than with most Kenyas to make it a little creamier if the acidity is too much. I like it in a french press which smooths down some of the acidity and pulls out the most complexity.\u003c\/p\u003e\n\u003cp\u003eIn this upsidedown tariffed coffee market, Kenya has emerged as one of the least expensive coffees on the market despite being one of the highest quality.\u003c\/p\u003e\n\u003cp\u003eUS Arrival June 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":39470469316696,"sku":null,"price":7.4,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20210722_005051945.jpg?v=1738611438"},{"product_id":"kenya-karimikui","title":"Kenya Karimikui Peaberry","description":"\u003cp\u003eFrom the Rungeto Cooperative in the Kirinyaga region. \u003c\/p\u003e\n\u003cp\u003eRoast it about 25 seconds past the end of the 1st cracks. I give it a lot of heat in the middle of the roast to keep it speeding along and then slow it down once it starts cracking. I get like an artificial candy fruit jellybean flavor and ruby red grapefruit flavors with light body and nice acidity.  \u003c\/p\u003e\n\u003cp\u003eUS Arrival May 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":39704727519320,"sku":null,"price":7.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20240520_204129928.jpg?v=1740675366"},{"product_id":"kenya-iriga","title":"Kenya Iriga","description":"\u003cp\u003eFrom the Nyambine Hills in the Meru region. This one tastes a little different from other Kenyas because it has a lemon cake \/ lemonade note, but then it also has flashes of honey and grapefruit with a puckery mouthfeel and it ends on a sweet cocoa note. The large defect-free AA beans are the SL-28 and SL-34 varietals that the good Kenyas always are.\u003c\/p\u003e\n\u003cp\u003eRoast it about 25 seconds past the end of the 1st cracks. You can draw out the middle of the roast more than with most Kenyas to make it a little creamier. It doesn't have much acidity, and it's more creamy\/smooth than you would expect from Kenya. I personally like it brewed with a Hario V60 pourover where the aroma and nuances really shine.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival January 2022\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":39818532749400,"sku":null,"price":6.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20220128_220951671.MP.jpg?v=1738611406"},{"product_id":"kenya-natural-mchana","title":"Kenya Natural Mara","description":"\u003cp\u003eSo when I see a natural process coffee from Kenya, I brace myself. In almost every situation, the natural processed coffee was a mistake. It started out as a kenya-style washed process coffee, something went wrong, and they just turned it into a natural. So the end result is an earthy, over fermented coffee that doesn't have much of a place in the specialty coffee lineup. Furthermore, when the farmer does set out to make a sundried coffee, they don't really know how to do it. It rarely ends well.\u003c\/p\u003e\n\u003cp\u003eSo this one was a complete surprise. I don't like it as much as a regular Kenya, but it definitely wasn't a mistake! Mara Estate is in the Western part of the country in the Narok region and grows a lot of coffee, and the owners specifically set aside some of the pickings to be naturally processed each season. The farm has an excellent reputation in the region, known for helping out small farmers, giving out seedlings, sponsoring events, and internally providing free child care and medical care to its employees. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThese natural-processed beans remind me of an Ethiopia in many ways. The taste is sweet, with a familiar dose of Kenya character (cherry, grape, banana). A bit bready and less bright than most Kenya, and a little bit more finicky to roast, but worth it when you dial it in. It reminds me a bit like a natural processed Uganda with its almost pretzel-like aftertaste and the banana undertones. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSo we've tried roasting it a few ways, but the best approach is to treat it like a natural processed Ethiopia. Keep it light, not too far out of the 1st cracks. The lightest roasts ... just 20 seconds out of first cracks...are the most complex and sweetest. Going much darker is still nice, but the flavor flattens out and it is less interesting. If you get it too light, some savory flavors, almost tomato or herbs come out, and I don't find that to be ideal. But right between those two roasts are the sweet blackberry, winey, peach natural processed Kenya that you've never quite had anything like before.\u003c\/p\u003e\n\u003cp\u003eUS Arrival February 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":39911546323032,"sku":null,"price":6.6,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG20230214150830.jpg?v=1738611395"},{"product_id":"kenya-karani","title":"Kenya Kabare Konyu","description":"\u003cp\u003eFrom the Kabare Farmers Society in the Kirinyaga region. This one tastes a little different from other Kenyas because it has a green grape, melon, green tea note to it and less acidity, and it also has flashes of honey and cherry. The large defect-free beans are the SL-28 and SL-34 varietals that the good Kenyas always are. It was processed at the Konyu Factory which is also the name of the river that runs through and its water is used for washing the coffee. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe found that roasting it about 25 seconds past the end of the 1st cracks was the sweet spot. It reminds me more like a really nice Tanzania or Malawi because of its sweetness and less acidity. It's a really nice mug of coffee but not your typical Kenya profile. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival June 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":39971162718296,"sku":null,"price":7.42,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/output-onlinejpgtools_2.jpg?v=1738611384"},{"product_id":"kenya-mungaria-aa","title":"Kenya Mungaria AA","description":"\u003cp\u003eThis is the mid 2022 crop. \u003cspan\u003eThe Aguthi Farmers Coop Society represents about 1000 farmers and they process their coffee at the Mungaria mill.  \u003c\/span\u003e\u003cspan\u003eMany of the farmers are women and have small family-farms as a side income. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eI'm roasting it maybe 20 seconds past 1st cracks on a drum roaster. 402 degrees bean temp. You get orange juice and grapefruit juice flavor, some white peach, and a sparkling acidity on your tongue. Kenya is a favorite around here, and this one does not disappoint.\u003c\/p\u003e\n\u003cp\u003eUS Arrival 10\/2022\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":40168464023640,"sku":null,"price":7.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG20221117141915.jpg?v=1738611369"},{"product_id":"kenya-nembure-ab","title":"Kenya Nembure AB","description":"\u003cp\u003eThis coffee was grown by the Nembure Farmers Cooperative in Embu County near Mt. Kenya. The farmers involved have an average of just 3 acres of land, and they pool their coffee together in order to sell to the global market. \u003cbr\u003e\u003c\/p\u003e\nThis one has a key-lime pie like character to it and general citrus flavor and graham cracker. Medium acidity, some wineyness, some tartness. Crisp and clean and a lingering finish.  These are the medium AB size beans -- sorted very well and roasts consistently. \n\u003cp\u003eI'm roasting it maybe 20 seconds past 1st cracks on a drum roaster. 402 degrees bean temp on our readout.\u003c\/p\u003e\n\u003cp\u003eYou lose complexity and pick up bitterness as a medium roast, but it does hold up adequately as a dark roast, I would give it 15 seconds into the rolling 2nd cracks for a sweet french roast with hints of winey and fruit in the background.\u003c\/p\u003e\n\u003cp\u003eUS Arrival November 2022\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":44139638587679,"sku":null,"price":6.48,"currency_code":"USD","in_stock":false}]},{"product_id":"kenya-kahunyo-aa","title":"Kenya Kahunyo Thikagiki AA","description":"\u003cp\u003eThis coffee was grown by the Thikagiki Farmer's Co-op in the Muranga growing region and processed at the Kahunyo washing station. It was formed as a co-op for farmers who own less than an acre of farmland but wanted an avenue to sell their coffee on the broad market. The high altitude of this area gives it warm days but cool nights which help nurture sweeter coffee.\u003cbr\u003e\u003c\/p\u003e\nThis one has a black cherry and lavender character to it and general winey notes and dark fruit flavor. Crisp and clean and a lingering finish.  These are the large AA size beans -- sorted very well and roasts consistently. \n\u003cp\u003eI'm roasting it maybe 20 seconds past 1st cracks on a drum roaster. 404 degrees bean temp on our readout. It grabs your attention the whole way through the mug.\u003c\/p\u003e\n\u003cp\u003eYou lose complexity and pick up bitterness as a medium roast, but it does hold up adequately as a dark roast, I would give it 15 seconds into the rolling 2nd cracks for a sweet french roast with hints of winey and fruit in the background.\u003c\/p\u003e\n\u003cp\u003eUS Arrival June 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":45349468274975,"sku":null,"price":6.36,"currency_code":"USD","in_stock":false}]},{"product_id":"kenya-karani-1","title":"Kenya Karani","description":"\u003cp\u003eFrom the Kabare Farmers Society in the Kirinyaga region. This one has a nice brightness to it and an aroma that smells like a coffee shop. Just immerses you in the world of coffee. The peaks of snow-capped Mt. Kenya are visible and the Ragati River gives the area good scenery.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003eRoast it light, keep it well out of the 2nd cracks. 25 seconds out of the 1st cracks is the farthest you would want to take it, but we are going a little bit lighter than that. That initial acidity make you expect that it is going to be a nice typical Kenya, but it has some fun flavors that make it special. We are noting tastes of brown sugar and savory herbs in addition to the typical sweet grapefruit in lighter roasts, and a little bit of tropical fruits in slightly darker roasts. It has great classic acidity, lively on your tongue. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival June 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":46019366453535,"sku":null,"price":6.9,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20230808_205802961.jpg?v=1738611317"},{"product_id":"kenya-tinganga-peaberry","title":"Kenya Tinganga Peaberry","description":"\u003cp\u003eFrom the Kamundu Estate in the Kiambu region which is part of the Western Highlands. The climate here is good for growing tea as well as coffee, and they produce a lot of each and they have Rainforest Alliance Certification. The large defect-free peaberries are the SL-28 varietals which is hard to grow but helps create that flavor profile that the good Kenyas are famous for. \u003c\/p\u003e\n\u003cp\u003eThere is a lot of brightness here and citrus. We are getting notes of lemon, grape, lime, zippy acidity, and sweet aftertaste. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe roast it about 30 seconds past the end of the 1st cracks. Bright and fruity. Ideally give it slow heat until 1\/3 of the way through the roast, and then speed it up until you hit first cracks, and then slow it back down to the finish. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival May 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":48740530651423,"sku":null,"price":5.4,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20210722_004831382.jpg?v=1738611520"},{"product_id":"kenya-gakuyu-ini-ab-copy","title":"Kenya Gakuyu-ini AA","description":"\u003cp\u003eGakuyuni is grown by the Thirikwa Farmers Cooperative and consists of SL-28, SL-34, and Ruiru 11 varietal coffees. It is owned by the Tropical Farm Management group which oversees humanitarian and environmental standards. It is in the Kirinyaga Region.\u003c\/p\u003e\n\u003cp\u003eThis coffee is remarkable. Roast it light, keep it well out of the 2nd cracks. 25 seconds out of the 1st cracks is the farthest you would want to take it, but we are going a little bit lighter than that even. The aroma of red wine and that initial acidity make you expect that it is going to be a nice typical Kenya, but it has some fun flavors that make it special. We are noting tastes of green grape and cane sugar in addition to the typical brightness in lighter roasts, and a little bit of tropical fruits. It has great classic acidity, lively on your tongue. We picked it out months ago as being one of the very best Kenyans of the season.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: September 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":50529795277087,"sku":null,"price":7.85,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/20201010_154137.jpg?v=1738611611"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/collections\/kenya.jpg?v=1647829813","url":"https:\/\/happymugcoffee.mom\/collections\/kenya.oembed","provider":"Happy Mug","version":"1.0","type":"link"}