{"title":"Tanzania","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\u003eTanzania is best before it hits 2nd cracks, and depending on personal taste, you may find you like it roasted quite light, where the good ones will be complex enough and with brightness that you could call it a poor man’s Kenya. The average Tanzania lends itself to blending, and will especially add a nice dimension to an otherwise rough Sumatra.\u003c\/p\u003e\n\u003cp\u003eAlthough its uncommon, you occasionally see a natural-sundried Tanzanian coffee for sale.  These have intense sweetness and are best roasted very light, similar to a natural Ethiopian.  \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\u003eTanzania coffee is not one of the most-sought after African origins.  It is one of the least consistent origins in the world as far as how it tastes from one harvest to the next.  It tends to be tart, but not fruity, no undertones that stand out, no unique characteristics that make it famous. But you'll find some with grapefruit, some with green apple, some with peach, etc.  Some Tanzania is sweet instead of tart, and those are my favorite.  The \u003c\/span\u003e\u003cspan class=\"SpellE\"\u003epeaberry\u003c\/span\u003e\u003cspan\u003e mutation is extremely common, to the point that it is often easier to find \u003c\/span\u003e\u003cspan class=\"SpellE\"\u003epeaberry\u003c\/span\u003e\u003cspan\u003e than \u003c\/span\u003e\u003cspan class=\"SpellE\"\u003eflatbean\u003c\/span\u003e\u003cspan\u003e for sale on the US market. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","products":[{"product_id":"tanzania-kilamanjaro-aa","title":"Tanzania Lyamungo AA","description":"\u003cp\u003eThis coffee is from the Lyamungu Estate, located on the slopes of Mt. Kilimanjaro. It is a high-altitude coffee, grown organically. The estate and region both are among the highest repute in the country for growing coffee. The estate grows more tea than coffee, and is owned by the Mufindi Tea Company, employing 3500 people and known for practicing social and environmental responsibility. The lead coffee farmer came from Colombia, bringing his coffee experience to Africa.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a coffee that has good sweetness and complexity, but the particular flavor profile isn't one that I personally find exciting. I typically roast it light, 405-410 degrees, about 45 seconds past the end of the 1st cracks, and I'm getting savory notes of tomato, with apple sweetness, caramel, and citrus. However, you can roast it dark to get a sweet french roast, and that's a pretty intriguing mug of coffee when you do that. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival January 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630885470296,"sku":null,"price":5.1,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_0330.jpg?v=1738611905"},{"product_id":"tanzania-hope-project-aa","title":"Tanzania Southern Highlands Zanzibar","description":"\u003cp\u003eThis is a large lot of Tanzanian Peaberry coffee from a co-op of several farmers in the Southern Highlands. It's not as complex or interesting as a microlot, but it's a really nice coffee for the price. My favorite part is how sweet it is, almost nectar-like. In light roasts you get toffee, green tea, orange, just the right amount of acidity, mild fruitiness without being weird, wonderful aroma, lingering aftertaste, it’s a winner. I like it better as it cools. It seems like the last sip from the bottom of the mug is always the best sip. If you like medium to dark roast Africans because of their sweetness, this one is quite drinkable into the 2nd cracks as well, although I personally prefer it lighter than 2nd cracks. \u003c\/p\u003e\n\u003cp\u003eThis coffee is from the Southwest region of Mbeya, bordering the countries of Malawi and Zambia. \u003c\/p\u003e\n\u003cp\u003eUS Arrival November 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630886486104,"sku":null,"price":6.19,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/tanzania_e8dad0ec-7635-4697-bfd9-83231e22ec82.jpg?v=1738611889"},{"product_id":"tanzania-ruvuma-peaberry","title":"Tanzania Ruvuma Peaberry","description":"\u003cp\u003eMost of the Tanzania peaberries on the market this year seem to be tart, but I've found one that is more on the sweet side. It has some hints of peach and sweet orange, with a pleasant mild acidity and clean afteraste. I roast it light, to pull out complexity of peach and maybe even green apple (don't think \"sour\" but rather, \"crisp and tangy\"). Through the first cracks, another minute or so, no 2nd cracks. I like it this way, but some people like Tanzania darker. You can take it all the way to the 2nds without a problem, and a Full City+ gives it more body but going into the second cracks much longer than a few seconds starts to get bitter. Tanzania does make nice espresso, at about 15 seconds into the 2nd cracks. \u003c\/p\u003e \u003cp\u003eAlthough Tanzania is perfectly nice as a stand-alone single origin coffee, I keep it around particularly to blend. At about 33%, try blending it with medium roast Sumatra, or Kenya, or Uganda, or in your French Roast.... Everything you put it with comes to life.\u003c\/p\u003e \u003cp\u003eThis coffee is from the Southwest region along the Ruvuma River, bordering the countries of Malawi and Zambia. Until recent years, the coffee was unable to reach the global market, and the farming here suffered. RoyalNY has been exporting this coffee for a few years to revitalize the coffee industry in this area, and the effects are already being seen. New and refurbished coffee mills are operating efficiently, and both improving the quality of the coffee in this region as well as keeping the costs low. The coffee is very high quality, and will only continue to improve as support flows to the farmers living here.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630887239768,"sku":null,"price":4.85,"currency_code":"USD","in_stock":false}]},{"product_id":"tanzania-hope-peaberry","title":"Tanzania Korongo Initiative Peaberry","description":"\u003cp\u003eKorongo is an initiative where farmers from all over Tanzania are paid directly for crops that score at least 84. and then the coffees are blended together and sold. These are largely self-sufficient households who also have goats and gardens, and sometimes work another trade on the side. Individually, they could not afford the technology to process their coffee correctly, and could not fetch a fair price for their crop.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBecause it's a less traceable Tanzania as to a specific varietal or region, it's a good bean for dark roasts or one that is great for blending. It starts out tart and turns sweet. I'm tasting definite milk chocolate and a little earth in the finish on this coffee, it almost reminds me of something like a chocolate covered sweet-tart.\u003c\/p\u003e\n\u003cp\u003eA Peaberry is a mutation — a flaw in the coffee gene causing two cherries to grow as one. Some suggest it gives it twice the flavor. Few coffee fans consider it a “flaw” and many seek it out. Indeed, in some countries they are rare. In Tanzania, they are more the norm. This is a wonderful coffee, if you can roast it well. Peaberries are small and dense. This bean likes high high heat, especially for the first half of the roast. But a 15 minute roast without enough heat at the beginning makes it sour.  Tip: If you have a hottop, let the hottop “start” its roast for 45-60 seconds before dropping the beans in. Whatever roaster you have, if you preheat the drum hotter than normal, you’re on the right track. A good exit point for Tanzania is a bean temperature right around 400 degrees, just out of the first cracks. This will give you the sweetest cup.\u003c\/p\u003e\n\u003cp\u003eUSA arrival: March 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630887436376,"sku":null,"price":6.49,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20250325_190530373.jpg?v=1742929618"},{"product_id":"tanzania-natural-process","title":"Tanzania Natural Process","description":"\u003cp\u003eFresh 2013 Tanzania is here (10\/13) and wow, this is a first for the world. Presenting.....Sundried Natural Processed Tanzania! Up until now, all Tanzania coffee beans on the world market have been washed before exporting, but these ones are sun dried, and man are they sweet. It's still \u003cem\u003etasting the way you would expect from a Tanzania, but these beans are super sweet, with a pleasant brightness and clean aftertaste. The sort of coffee you can sip on all day and never get your fill. \u003c\/em\u003eThis was technically an experiment, and I was braced to be disappointed, but this is the real deal.\u003c\/p\u003e \u003cp\u003eThis coffee is from the Southwest region of Mbeya, bordering the countries of Malawi and Zambia, and is an off-shoot of the “Hope Project\" coffee. This is a separate brand with a higher focus on sorting, taste profiles, processing quality, and it sells under the Lima Limited brand name. It is a privately owned endeavor, but the owners are on the up-and-up, working with small farmers, teaching organic methods, getting their quality and production up, getting their crop to market, and getting them top-dollar for their harvest.\u003c\/p\u003e \u003cp\u003eExciting coffee, and you want to roast it like you would a natural processed Ethiopia, except it requires slightly more heat in the middle of the roast, like from the 5 minute mark to the 11 minute mark, getting into the 2nd cracks on time. Remember, unlike most Tanzanias which are washed process and dense peaberry beans, this is a natural processed flat bean, so it's susceptible to scorching and burning, and you can more or less follow your Ethiopia Natural profile, just pay attention in the middle and tweak the heat as needed. Not a bean you want to roast dark. Shortly after the 1st cracks end, you're good to go. I really do recommend this coffee, and I hope it's an experiment that is repeated for many years to come. \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630888091736,"sku":null,"price":3.74,"currency_code":"USD","in_stock":false}]},{"product_id":"tanzania-tweega-peaberry","title":"Tanzania Northern Mondul Peaberry","description":"\u003cp\u003eA Peaberry is a mutation — a flaw in the coffee gene causing two cherries to grow as one. Some suggest it gives it twice the flavor. Few coffee fans consider it a “flaw” and many seek it out. Indeed, in some countries they are rare. In Tanzania, they are more the norm and are particularly marketed to the United States. This is a wonderful coffee, if you can roast it well -- peaberries are small and dense, so it likes a lot of heat, especially for the first half of the roast. So it’s a tricky bean, but when you nail it, it’s all worth it! Tip: If you have a Hottop, let the hottop “start” its roast for 45-60 seconds before dropping the beans in. Whatever roaster you have, if you preheat the drum hotter than normal, you’re on the right track. A good exit point for Tanzania is on the lighter end, not too far out of the 1st cracks. If you let it out too early, you have an unripe melon taste that makes you wince, but give it two more degrees and you get raspberry and cooked peach, some chocolate in the finish.\u003c\/p\u003e\n\u003cp\u003eThis coffee is from the Southwest region of Mbeya, bordering the countries of Malawi and Zambia. This is usually where we end up finding the Tanzania lots with the taste profile that we want. There are 60 farmers in the group, and they are committed to sustainable farming and organic practices. They share a new state-of-the-art coffee mill, and in the past couple years have gained a reputation for having some of the best coffee in the country, which likewise, has earned them a market price well above “fair trade” standards.\u003c\/p\u003e\n\u003cp\u003eUSA arrival: February 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630888714328,"sku":null,"price":6.35,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/1683663838948.jpg?v=1738611852"},{"product_id":"tanzania-ruvuma-aa","title":"Tanzania Ruvuma Wet Hulled","description":"\u003cp\u003eThis coffee is from Southwest Tanzania along the Ruvuma River, bordering the countries of Malawi and Zambia. Specifically it is from the Aviv Estate which was established in 2011. Aviv has become one of the largest, fully irrigated, coffee projects in the Southern Highlands of Tanzania and in the process of securing irrigation for the estate, has also secured fresh water accessibility for 300,000 residents living in Southern Tanzania.  Until recent years, coffee was unable to reach the global market but new and refurbished coffee mills are operating efficiently, and both improving the quality of the coffee in this region as well as keeping the costs low. The coffee is very high quality, and will only continue to improve as support flows to the farmers living here.\u003c\/p\u003e\n\u003cp\u003eThis particular lot of coffee is a complete experiment. It is wet-hulled process, which is the process common in Indonesia (think Sumatra, Bali, Sulawesi). The coffee is soaked in water, causing it to ferment and pick up earthy, foresty, spicy notes with very low acidity.  This is essentially unheard of in Africa.\u003c\/p\u003e\n\u003cp\u003eBecause of this, you want to roast it fairly dark. Not as dark as Sumatra, but do take it to the 2nd cracks, and then I take it another 20 seconds into the 2nd cracks. If you go farther than that, it gets pretty bitter. At this level, there's definite earthy and root flavor, but sweetness and fruit as well. It reminds me of crazy expensive complex Sumatra coffees. I didn't expect this experiment to work, but if you're a fan of Indonesian coffees, you really should give it a try, its a really solid attempt out of Tanzania to experiment with Indonesian processing techniques.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival May 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630892482648,"sku":null,"price":5.34,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/IMG20230619100346.jpg?v=1738611794"},{"product_id":"decaf-tanzania-water-process","title":"Decaf Tanzania (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 these days, Kenya is sky high and sells really well, so none of it gets sent to the decaf plants anymore.\u003c\/p\u003e \u003cp\u003eBut Decaf Tanzania! Why hasn't anyone thought of this before.... It's Kenya's little cousin with its sweetness, juicy mouthfeel, citrus acidity. But much more affordable than anything with the Kenya name on it, and readily available. So why not decaffeinate some of that?\u003c\/p\u003e \u003cp\u003eThis went through the Mountain Water Process plant in Mexico, which I adamantly prefer over anything that goes through the Swiss Water Plant in Canada. The MWP plant somehow leaves all the flavor, retains better structure in the bean density (making it easier to roast), and retains the body in the coffee.\u003c\/p\u003e \u003cp\u003eThis is a peaberry, and you can do a large variety of things with this bean. You can french roast it (45 seconds of 2nd cracks) and get an awesome sweet dark decaf with chocolate brownie undertones. You can medium roast it (10 seconds of 2nd cracks) and enjoy the inherent tastes of walnuts, chocolate, and hint of cinnamon. You can light roast it (20 seconds past the end of the first cracks) and probably blend with it -- as a light roast, it is characteristicly bright and a bit tart. But adds a nice zip to a more boring decaf coffee base. 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":19630893138008,"sku":null,"price":5.45,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_417552ec-46a4-4eb6-b21d-289df69a10d8.jpg?v=1738611783"},{"product_id":"tanzania-peaberry-shinzidiwili","title":"Tanzania Peaberry Shinzidiwili","description":"\u003cp\u003eThis Tanzania is grown in Mbeya, down in the Southwest corner of the country bordering Zambia. Mbeya is a growing region in Tanzania, and \u003cspan\u003eShinzidiwili\u003c\/span\u003e is the co-op. There are only 20 farmers in the co-op, so they have a lot of control over the quality and processing. This is a microlot of their peaberries sorted out, of just the N-39 varietal, which is a new hybrid based of of bourbon that is more disease resistant. As a results, this coffee is more complex and higher grade than a lot of the country's harvest. The altitude here is as much as 5,000 feet above sea level, which tends to help produce a denser bean, easier to roast, more complexity, and no need for pesticides.\u003c\/p\u003e \u003cp\u003eThe complexity of this coffee is nice! Orange (tart tangerine if its a few degrees lighter, with some lime and raspberry), cocoa, juicy. The chcocolate-orange combination of flavors really shines as the coffee cools down. It has a sparkling brightness, and slight tartness, but not enough to be offputting. As you approach 2nd cracks, the acidity tames out and the complexity is simplified, but you have a medium roast coffee with creamy body and chocolate finish. You really can't go wrong. As a French Roast, you find that it holds up really well -- much the way that a french roasted Kenya would -- and obviously you lose the nuances and acidity of the the lighter roasts, but it makes for a sweet and exotically aromatic french roast. \u003c\/p\u003e \u003cp\u003eThe coffee came into the US in January 2018.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630893858904,"sku":null,"price":4.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/803.jpg?v=1738611772"},{"product_id":"tanzania-mara-tarime","title":"Tanzania Mara Tarime","description":"\u003cp\u003eEven though this is technically a Tanzania, it is so far east in the country that it grows just a few kilometers from Kenya. It's in the mountains just south of Mt. Kilamanjaro and is the bourbon varietal N39 which is only a slightly different offshoot from the bourbon varietal SL28 that is famous in Kenya. \u003c\/p\u003e \u003cp\u003eI roast it fairly light -- treat it like a Kenya. Maybe 40 seconds past the end of the first cracks, we see a reading of 402 degree bean temperature, but yours will probably say something different. If you handed me a mug of it, my first guess would be Kenya. It has that phosphoric acidity that dances on your tongue, and so much complexity. I'm tasting green apple, lime, concord grape (jasmine?). It goes from tart to sweet. The lively acidity just makes me smile. It's basically a Kenya bean but at a discounted price because it grew on the other side of the border.\u003c\/p\u003e \u003cp\u003eUS Arrival May 2017\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630896840792,"sku":null,"price":4.45,"currency_code":"USD","in_stock":false}]},{"product_id":"tanzania-peaberry-ngorongoro","title":"Tanzania Peaberry Ngorongoro","description":"\u003cp\u003eThis Tanzania is grown in Arusha, up in the Northeast corner of the country bordering Uganda. These Ngorongoro beans come from three farms on the slopes the Ngorongoro Crater — an area of global importance for its rich biodiversity. This is a microlot of their peaberries sorted out, of just the bourbon varietal. As a results, this coffee is more complex and higher grade than a lot of the country's harvest. The farms also include maize and wheat crops, but large portions of them are not cultivated, to allow the local floral and fauna to flourish. Water from a stream that flows through the property, down from the mountains, is a natural water source for elephants, cape buffalo, and warthogs.\u003c\/p\u003e \u003cp\u003eI roast it fairly light. Something like a washed Ethiopia -- needs a fair amount of heat during the roast because of being a peaberry, but no need to roast it long and dark. We are tasting a brown sugar sweetness, some citrus, some floral, some herbs. As you approach 2nd cracks, the acidity tames out and the complexity is simplified, but you have a medium roast coffee with creamy body and slight citrus. No bitterness, a little bit savory. As a French Roast, you find that it holds up really well -- much the way that a french roasted Kenya would -- and obviously you lose the nuances and acidity of the lighter roasts, but it makes for a sweet and exotically aromatic french roast. \u003c\/p\u003e \u003cp\u003eThe coffee came into the US in December 2018.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630901657688,"sku":null,"price":4.1,"currency_code":"USD","in_stock":false}]},{"product_id":"tanzania-kilamanjaro-peaberry","title":"Tanzania Burka Peaberry","description":"\u003cp\u003eThis coffee is from the Burka Estate, located on the slopes of Mt. Kilimanjaro in the Northern part of Tanzania up by Kenya. The estate and region both are among the highest reputation in the country for growing coffee. A peaberry is a mutation — a flaw in the coffee gene causing two cherries to grow as one. Some suggest it gives it twice the flavor. Few coffee fans really consider it a “flaw” and many seek it out. Indeed, in some countries they are rare. In Tanzania, they are more the norm. Peaberries are small and dense. This bean likes high high heat, especially for the first half of the roast. Slow it way down once you get close to starting the first cracks. If you've roasted a Kenya before, this will follow the same profile as a Kenya. A good exit point for Tanzania is right around 405 degrees bean temperature, maybe 20 seconds past the end of the first cracks. This will give you the sweetest cup. This is a coffee that I typically use in blending, to sweeten any other coffee. You can certainly drink it on its own, but the main tasting note on it is \"sweet\" with some citrus as well. \u003c\/p\u003e\n\u003cp\u003eUS Arrival February 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630901854296,"sku":null,"price":7.14,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_0331.jpg?v=1738611670"},{"product_id":"tanzania-aa-karatu-estate","title":"Tanzania AA Karatu Estate","description":"\u003cp\u003eThis estate is north of Kilamanjaro in the Arusha region. What caught our attention on this one, is the varietal of coffee that they are growing. It's a variety called Kent which we usually only see from India.  As a result, this coffee does taste distinct from other Tanzanian beans we've been sampling.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eI still roast it fairly light like any other Tanzania or Kenya. Maybe 40 seconds past the end of the first cracks, speeding through the middle of the roast between 300 degrees up to the first cracks so that it accentuates its acidity. Keeping the roast fairly short so it doesn't bake out the complexity. But instead of sweetness, we are tasting more chocolate, with hints of banana and plum. Even almost has a Yemen-like bread\/grains taste to it, which is always something that gets me excited.  I've also noticed that it behaves differently in medium to dark roasts, getting more chocolatey as you go, at the expense of thinner body.\u003c\/p\u003e\n\u003cp\u003eThe beans were sorted out so it's only the biggest AA sized beans in this lot. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival January 2020\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":32537798541400,"sku":null,"price":4.15,"currency_code":"USD","in_stock":false}]},{"product_id":"tanzania-peaberry-shimiligwanda","title":"Tanzania Peaberry Shimiligwanda","description":"\u003cp\u003eShimiligwanda Estate is overseen by a German lady, who picks Bourbon varietal coffee that grows in a forest reserve in a remote village. She has recently been taking much better care of the coffee plants and planting new ones which has increased the quality quite a bit over the past couple of years. It's still technically in the Mbeya region which is where we've been finding our favorite Tanzania beans for the past couple of years.\u003c\/p\u003e\n\u003cp\u003eThis is a microlot of their peaberries sorted out. As a result, this coffee is more complex and higher grade than a lot of the country's harvest. \u003c\/p\u003e\n\u003cp\u003eThe complexity of this coffee is nice! But my favorite part is the acidity and winey notes -- it reminds me of a Kenya. I'm roasting it like a Kenya and giving it extra heat from about 6 minutes in until it hits 1st cracks, and then slowing it back down again and taking it 20 seconds past the end of the 1st cracks. This accentuates the brightness and body of the coffee. Other than winey flavor, I'm also tasting orange and raspberry. A little bit lighter of roasts is a little bit tart, and darker roasts are a lit bit cocoa and less acidic.  If you let the roast approach the 2nd cracks, the acidity tames out and the complexity is simplified, but you have a medium roast coffee with creamy body and chocolate finish. You really can't go wrong. As a French Roast, you find that it holds up really well -- much the way that a french roasted Kenya would -- and obviously you lose the nuances and acidity of the the lighter roasts, but it makes for a sweet and exotically aromatic french roast.\u003c\/p\u003e\n\u003cp\u003eThe coffee came into the US in January 2020.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":32560582361176,"sku":null,"price":4.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/tanzaniapeaberryburlap.jpg?v=1738611537"},{"product_id":"tanzania-burka-aa","title":"Tanzania Burka AA","description":"\u003cp\u003eThis coffee is from the Burka Estate, located on the slopes of Mt. Kilimanjaro in the Northern part of Tanzania up by Kenya. The estate and region both are among the highest reputation in the country for growing coffee. These large AA sized beans have been sorted out from the rest of the crop.\u003c\/p\u003e\n\u003cp\u003eThis bean likes high high heat, especially for the first half of the roast. Slow it way down once you get close to starting the first cracks. If you've roasted a Kenya before, this will follow the same profile as a Kenya. A good exit point for Tanzania is right around 405 degrees bean temperature, maybe 20 seconds past the end of the first cracks. This will give you the sweetest cup. There's some complexity here -- peach, grapefruit, nice acidity, lots of sweetness. \u003c\/p\u003e\n\u003cp\u003eUS Arrival March 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":39293560488024,"sku":null,"price":5.43,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG-8749.jpg?v=1738611452"},{"product_id":"tanzania-peaberry","title":"Tanzania Mbozi Peaberry","description":"\u003cp\u003eA Peaberry is a mutation — a flaw in the coffee gene causing two cherries to grow as one. Some suggest it gives it twice the flavor. Few coffee fans consider it a “flaw” and many seek it out. Indeed, in some countries they are rare. In Tanzania, they are more the norm and are particularly marketed to the United States. This is a wonderful coffee, if you can roast it well -- peaberries are small and dense, so it likes a lot of heat, especially for the first half of the roast. So it’s a tricky bean, but when you nail it, it’s all worth it! Tip: If you have a Hottop or Bullet or other small drum roaster, it can help to let the roaster “start” its roast for 45-60 seconds before dropping the beans in. Whatever roaster you have, if you preheat the drum hotter than normal, you’re on the right track. A good exit point for Tanzania is on the lighter end, not too far out of the 1st cracks. If you let it out too early, you have an unripe melon taste, but give it two more degrees and you get green tea, lime, and pomegranate notes.\u003c\/p\u003e\n\u003cp\u003eThis coffee is from the Mbozi region, grown by the AMCOS co-op. \u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\" style=\"color: rgb(0, 0, 0); font-weight: 400; font-style: normal; font-kerning: none;\"\u003eAMCOS was founded in 2018 when the government started allowing farmers to sell directly to importers and build relationships with buyers instead of selling all coffees through an auction system. The new system encourages quality and provides more financial certainty for the farmer\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival: August 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":39319871357016,"sku":null,"price":5.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20241002_223254854.jpg?v=1740675409"},{"product_id":"tanzania-mbeya-shinzingo","title":"Tanzania Shinzingo Peaberry","description":"\u003cp\u003eThis Tanzania is grown down in the Southwest corner of the country bordering Zambia in the Mbeya region. Shilanga is the mill where they process the coffee, and Shinzingo is the name of the co-op of coffee farmers (roughly 200 farmers). They use the fully-washed process for all of their coffee. This lot is their peaberry crop which they sorted out from their regular beans.\u003c\/p\u003e\n\u003cp\u003eThis year's coffee was very impressive. When we roast it like a Kenya (just 20 seconds out of the 1st cracks), we get a sweet, complex coffee that smells like an Ethiopia with strong fruit aromatics, and tastes fruity and full bodied with a crisp acidity. Grapefruit with some lemon), wine-like, brown sugar, hint of melon, hint of peach, juicy green apple. \u003c\/p\u003e\n\u003cp\u003eAs you approach 2nd cracks, the acidity tames out and the complexity is simplified, but you have a medium roast coffee with creamier body and a fruity aftertaste. You really can't go wrong. As a French Roast, you find that it holds up really well -- much the way that a french roasted Kenya would -- and obviously you lose the nuances and acidity of the the lighter roasts, but it makes for a sweet and exotically aromatic french roast.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: March 2021\u003cbr\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":39447426564184,"sku":null,"price":4.99,"currency_code":"USD","in_stock":false}]},{"product_id":"tanzania-mbeya-igale","title":"Tanzania Mbeya Igale","description":"\u003cp\u003eThis Tanzania is grown in Mbeya, down in the Southwest corner of the country bordering Zambia. Mbeya is a growing region in Tanzania, and Igale is the washing station. This is a microlot grown by one of the farmers near the washing station, of just the bourbon varietal, and sorted out of just the peaberries so they will roast evenly. As a result, this coffee is more complex and higher grade than a lot of the country's harvest. The altitude here is as much as 5,000 feet above sea level, which tends to help produce a denser bean, easier to roast, more complexity, and no need for pesticides.\u003c\/p\u003e\n\u003cp\u003eThe complexity of this coffee is nice! Apricot (grapefruit if its a few degrees lighter, with some lemon and peach), wine-like grape, juicy. It is almost a Kenya, but maybe sweeter and not quite as complex. A nice full bodied, winey, fruity, bright mug of coffee. It has a sparkling brightness, and slight tartness, but not enough to be offputting. As you approach 2nd cracks, the acidity tames out and the complexity is simplified, but you have a medium roast coffee with creamier body and a fruity aftertaste. You really can't go wrong. As a French Roast, you find that it holds up really well -- much the way that a french roasted Kenya would -- and obviously you lose the nuances and acidity of the the lighter roasts, but it makes for a sweet and exotically aromatic french roast.\u003c\/p\u003e\n\u003cp\u003eUS Arrival May 2025\u003cbr\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":50918470877471,"sku":null,"price":7.35,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/810.jpg?v=1738611697"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/collections\/tanzania.jpg?v=1647829815","url":"https:\/\/happymugcoffee.mom\/collections\/tanzania.oembed","provider":"Happy Mug","version":"1.0","type":"link"}