{"title":"Africa","description":"","products":[{"product_id":"uganda-bugisu","title":"Uganda Bugisu","description":"\u003cp\u003eUgandan coffee is not your “typical African” mug of sweet fruity acidic tones.  It is low acid, even mildly earthy and bold tasting in darker roasts.  But that doesn’t mean it’s bad coffee!!  It’s our #1 best selling coffee, both roasted and unroasted.   It's one of my favorite origins to support, and here's why:\u003c\/p\u003e\n\u003cp\u003eThis Bugisu co-op is an organic certified coffee in Uganda with the most consistent quality control that I have found, and it's also Rainforest Alliance Certified besides!  However, in order to not delay the arrival, neither certification was processed this year. These beans are grown near a town called Sipi Falls, which is near Victoria Falls and several other waterfalls — one of the most beautiful places in the world.  Almost all of Uganda is suitable to growing coffee, but the Ugandan people need our support to improve their processing mills, afford certifications, and attract larger buyers so that their industry can continue to grow and get better reputations in the industry.  Supporting this co-op’s efforts is essentially supporting all of Ugandan’s specialty coffee industry, and every year this crop tastes better and gets bigger.  It’s a mug of coffee you can really be happy about. \u003c\/p\u003e\n\u003cp\u003eUganda beans make stellar cold brew. It's our favorite of all origins for a chocolate brownie tasting delicious cold brew.\u003c\/p\u003e\n\u003cp\u003eIt's good coffee too though. My first recommendation is to try a dark roast of 20 seconds into rolling second cracks, and you’ll have a mug of coffee that tastes like a triple picked premium Sumatra Mandheling with cocoa notes.  If that’s not your thing, try a medium roast of 10 seconds into second cracks, and you have a rich mug of coffee with raisin cookie, cherry, brown sugar.  Really nice as a single origin coffee, and really nice as espresso also.  Blend those two roasts together for a melange blend and you get a mug of coffee that appeals to both dark roast fans and lighter roast fans.  Take it really light, and it's not grassy like you would expect-- it's a little bit boring, but you can use it as filler or you can flavor it.\u003c\/p\u003e\n\u003cp\u003eThe cheap price would make you expect low quality, but Uganda really is one of my favorites because of how versatile it is, how easy it is to roast, and how it seems like it always pleases a crowd of coffee drinkers. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUS Arrival March 2026\u003c\/span\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19894348611672,"sku":null,"price":6.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/804.jpg?v=1738612010"},{"product_id":"ethiopia-yirgacheffe-halo-bariti","title":"Ethiopia Yirgacheffe Halo Bariti Natural","description":"\u003cp\u003eHalo Bariti is marketed and officially labeled as a Yirgacheffe, but in truth, it is grown too far south to be Yirgacheffe and doesn't share many attributes with a Yirgacheffe. This is a fairly new fair trade organic co-op from a previously undeveloped region south of Yirgacheffe. The co-op's name is Halo Bariti, and has only been in existence since 2012. The members of the co-op own their own land and can boast that they have the highest altitude to work with in the entire country of Ethiopia (4800 to 6800 feet above sea level). It's an area where wild, heirloom coffee grows naturally, and even though this co-op is cultivating the coffee plants for commercial sale, they still grow heirloom varietals native to their land, some of which aren't grown anywhere else in the world. This is one of those co-ops which quickly made a name for themselves.\u003c\/p\u003e\n\u003cp\u003eThis is a natural (dry) process coffee and so we are roasting it lightly -- barely even out of the 1st cracks. We can get away with that because the coffee is less acidic and has a thicker body than you would expect in a natural Ethiopian. It doesn't seem to matter if you roast it slow or too fast or if you air roast it or drum roast it. It doesn't matter if you get it a few degrees too dark. It's just good coffee.\u003c\/p\u003e\n\u003cp\u003eThere isn't much not to like about this coffee. Solid quality here and roasts up evenly. Another thing to note is that it doesn't have as much of the citrus notes usually associated with coffees sold under the Yirgacheffe name. Instead, the fruity flavor here is blueberry and cocoa. Baked berry, smooth, creamy, very sweet (a little tart if you underroast it), aromatic, no earthiness or fermented notes whatsoever. Everything about this coffee is enjoyable, from the appearance and aroma of the green coffee, to the aroma while it roasts, to chewing on a bean hot out of the roaster, the blueberry muffin aroma while grinding it, the sweetness and fruitiness of the taste and the creamy texture of the coffee itself. You're going to like this one.\u003c\/p\u003e\n\u003cp\u003eWe roast it 3 degrees lighter than our other natural Ethiopian coffees in order to showcase the tart berry complexity.\u003c\/p\u003e\n\u003cp\u003eUS Arrival September 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630892843096,"sku":null,"price":8.43,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/707.jpg?v=1738611788"},{"product_id":"ethiopia-harrar-1","title":"Ethiopia Sidama Durato Bombe Natural","description":"\u003cp\u003eThis one comes from the border of the Harrar and Sidama region, from the Durato Bombe village.  It has a strawberry aroma, with straweberry and pineppale taste, and a tart juiciness, and some dark chocolate. It's a natural processed coffee. It is a grade 1, which is the highest possible grade of bean, although you will find some quakers and bug marks, but not too many. Super juicy and clean and sweet and hits you hard with sweet fruit.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThese beans are of the Mokka varietal which never roast evenly. Do not be alarmed if you see a variation of color in your roast. Give it steady heat at the beginning, slow it down at the first cracks. After the first cracks end, give it maybe 30 more seconds and let it out. The usual rule of thumb is that you want the roast to end 30 degrees and 3 minutes past the beginning of the 1st cracks, but on this one we're giving it 30 extra seconds to make it sweeter. I would not take the roast farther than that unless you are incorporating it into an espresso blend, at which point you can take it up to the 2nd cracks to get a fruity, sweet, creamy shot of espresso.\u003c\/p\u003e\n\u003cp\u003eIt's good fresh out of the roaster but REALLY shines about two days later.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: July 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630893465688,"sku":null,"price":8.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20220914_161007.jpg?v=1738611777"},{"product_id":"congo-washed-kivu-lake","title":"Congo Kivu Lake Washed","description":"\u003cp\u003eCongo is one of the most dangerous and difficult places from which to source coffee. Equal Exchange made a lot of progress in the past three years in getting coffee out of the country, and each year the quality has been improving. We sampled some Congo about 5 years ago and it was some of the worst coffee we've ever tasted, to the point that we still joke about a coffee being \"bad, but not Congo bad!\" It wasn't until last crop that we actually brought some in to sell, and even then, it was more about helping the cause than it was that we were excited about the coffee itself.\u003c\/p\u003e\n\u003cp\u003eBut Congo has made it! This year's crop is exceptional. We bought both the washed and natural processed coffees from the Virunga Coffee Company, which is a South African group of businessmen who have gone into the DR Congo and set up a Fair Trade co-op of roughly 6000 farmers. Through investing, education, and marketing, they have brought the world some crops Congo should be proud of.\u003c\/p\u003e\n\u003cp\u003eThe best coffee in Congo is growing around Lake Kivu, which is the same Lake Kivu that Rwanda grows great coffee around (just on the other side of the lake). These are bourbon varietal beans grown at 3000-4000 feet altitude on \u003cspan\u003ethe Nyiragongo volcano right beside the lake\u003c\/span\u003e. Congo coffee is known for having a pipe tobacco aroma -- sort of like burning autumn leaves -- and this one has it prominently. It has quite a bit of acidity even at a medium roast level, which is a nice surprise. There's a little bit of lime and a little bit of fig, a little smokiness. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe like it just at the verge of 2nd cracks. Roasts lighter than this can venture into grassy vegetal territory. Roasts darker than this lose their sweetness and fruity flavors, although are not altogether unpleasant. Our sweet spot is to end the roast a couple degrees before the 2nd cracks start, but if you hold out and hear a few snaps of the 2nd cracks, you'll be fine.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUS arrival: July 2026\u003c\/span\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630899298392,"sku":null,"price":7.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG20230214150718.jpg?v=1738611711"},{"product_id":"ethiopia-yirgacheffe-koke-honey","title":"Ethiopia Yirgacheffe Koke Honey","description":"\u003cp\u003eThis is an uncommon HONEY processed Yirgacheffe coffee from the sub-region of Gedeo, grown and processed by the Koke co-op. They are sorted until they have achieved Grade 1 status. The result of all this care is that you have a flawlessly clean tasting coffee with sweet fruity tastes and aroma. Notes of blueberry and honey blossom flavors in here are very pleasant and a healthy dose of acidity. The other flavors of honeydew and chocolate become more or less apparent as you tweak the coffee a degree lighter or darker on subsequent roasts. Drink it slowly and methodically, savoring the sweetness, lack of bitterness, and the unusual but special fruity flavor that the average coffee drinker has never experienced.\u003c\/p\u003e\n\u003cp\u003eRoast this like you would a natural process Ethiopia. Honeys are always a little bit tricky but anything you can do to give it gradual heat and lots of airflow will make it happier. Give it just a few seconds out of 1st cracks, it reads about 400 degrees on our roasters. If the citrus and floral notes are too potent, take it a degree darker to subdue it. If you're missing the sweetness, take it a degree lighter next time to appreciate the sugars in this bean. Each roast has a tendency to taste just a little bit different which makes it fun and tricky to keep consistent. Being a honey processed coffee, you shouldn't take this coffee anywhere close to the 2nd cracks. If you want to drink it as espresso you can get it up to about 405 degrees without burning it.\u003c\/p\u003e\n\u003cp\u003eUS arrival: August 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":29915682406488,"sku":null,"price":8.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/IMG-5930.jpg?v=1738611602"},{"product_id":"kenya-kamwangi","title":"Kenya Kamwangi AB","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 AB 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 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":33287575994456,"sku":null,"price":7.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/20260703_145104.jpg?v=1783104769"},{"product_id":"ethiopia-yirgacheffe-abera-gole-1","title":"Ethiopia Yirgacheffe Getaneh Girma Natural","description":"\u003cp\u003eGetaneh Girma is one farmer with about 15 acres of coffee trees. He has dedicated his life to coffee farming, and his coffee often ends up being sold as a single-farmer lot instead of sold by region or mill. The micro-region where he lives is known as Idedo and is renowned for producing the finest quality Yirgacheffe-type coffees due to its elevated altitude and relatively cooler climate.\u003c\/p\u003e\n\u003cp\u003eThis is a natural (dry) process coffee and so we are roasting it lightly -- barely even out of the 1st cracks. It has some berry and chocolate notes that come right out, and a nice acidity. After a couple days post-roasting it, we notice some pineapple acidity and citrus flavors coming out. It doesn't matter if you get it a few degrees too dark. It's just good coffee. Compared to most natural processed coffees, it's fairly easy to roast and easy to brew. You're going to like this one.\u003c\/p\u003e\n\u003cp\u003eUS Arrival September 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":39573089550424,"sku":null,"price":8.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20210819_214248021.jpg?v=1738611428"},{"product_id":"tanzania-mbozi-ishando","title":"Tanzania Mbozi Mandomashe AA","description":"\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\u003c\/p\u003e\n\u003cp\u003eThis particular portion of the co-op 150 farmers who call themselves the Mandomashe group, and these are the 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 20 or 25 seconds 20 seconds past the end of the first cracks. This will give you the sweetest cup. There's some complexity here -- cherry, pink grapefruit, creamy, sweet, and peach. \u003c\/p\u003e\n\u003cp\u003eUS Arrival: June 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":50818373091615,"sku":null,"price":7.54,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20241002_223254854.jpg?v=1740675409"},{"product_id":"kenya-kiambu-aa","title":"Kenya Kiambu AB","description":"\u003cp\u003eFrom the Kiambu region, and \u003cspan\u003eKiambu is the highest-producing region in Kenya due to its high rainfall and cooler temperatures in the highlands\u003c\/span\u003e. The climate here is good for growing tea as well as coffee, and they produce a lot of each. The AB sized beans are a blend of the SL-28 and SL-34 varietals that the good Kenyas tend to be. \u003c\/p\u003e\n\u003cp\u003eThe notes are not your typical bright, grapefruit profile,  but rather 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, black cherry, lemon, and pine; but all in a good way.  An above average acidity and heavy body.  It's easy to drink and tastes special.\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 July 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":52556275187999,"sku":null,"price":8.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/20260802_141309.jpg?v=1785694515"},{"product_id":"kenya-kamathura-ab","title":"Kenya Kamathura AB","description":"\u003cp\u003eThis lot is selected from various farms and mills throughout Kenya with quality in mind above all else.  Kamathura translates directly to \"Kamavindi's Selection\", named for the family owned business that carefully curated the selections to create this lot from all over Kenya.  The Kamavindi Company has existed since 1958 and is committed not only to sourcing great coffees but also to educating farmers on best practices, coop creation and connection with exporters and purchasers around the globe.  \u003c\/p\u003e\n\u003cp\u003eThis is a very nice Kenya. 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 winey aroma and that initial citrus 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 notes of rose or lavender with a juicy finish and great mouthfeel. It has great classic acidity, lively on your tongue.  We've enjoyed this one and we think you will too if you like the idea of a semi typical Kenya with a twist.  \u003c\/p\u003e\n\u003cp\u003eUS Arrival: July 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":52808005910815,"sku":null,"price":7.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/20260824_111732.jpg?v=1787585116"},{"product_id":"tanzania-elton-farm-peaberry","title":"Tanzania Mbeya Elton Farm 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 red apple, juicy and lemon lime notes.\u003c\/p\u003e\n\u003cp\u003eThe Elton farm is located in the Mbeya Region right on the border with Zambia and is known to produce high quality arabica in addition to other crops including avocados and macadamia nuts.  \u003c\/p\u003e\n\u003cp\u003eUS Arrival: June 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":52835258368287,"sku":null,"price":6.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/20260830_162846.jpg?v=1788121886"},{"product_id":"kenya-nyeri-ndaroini-aa-copy","title":"Kenya Nyeri Ndaroini AA","description":"\u003cp\u003eThe Ndaroini washing station is located near the town of Karatina and within the Nyeri region.  This lot is sourced from a number of small hold farms throughout the region to maximize quality and consistency.  \u003c\/p\u003e\n\u003cp\u003eThis one has a plum and citrus character character to it and with interesting floral 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. \u003c\/p\u003e\n\u003cp\u003eI'm roasting it maybe 25 seconds past 1st cracks on a drum roaster. 405 degrees bean temp on our readout. Too light will give you some grassy\/vegital notes. It grabs your attention the whole way through the mug when you nail the end temp.\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 July 2026\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":52838999556383,"sku":null,"price":6.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/20260831_140112.jpg?v=1788199371"}],"url":"https:\/\/happymugcoffee.sbs\/collections\/africa.oembed","provider":"Happy Mug","version":"1.0","type":"link"}