DETAILS
ORIGIN: Burundi
PRODUCER: Smallholder Farmers
VARIETY: Bourbon
PROCESS: Natural | Raised-Bed Dried
REGION: Muyinga Province
ELEVATION: 1715 M
ROASTER: Probat P25
LEVEL: Light Roast
EXTRACTION: Filter & Espresso
NOTES: Blueberry Jam | Honeysuckle | Limeaderape
STORY
Burundi Hafi coffee refers to a specific area and cooperative of smallholder farmers in Muyinga Province. In Kirundi, Hafi means “near,” highlighting the farmers’ wish for a washing station close by. The coffee is processed using a distinctive natural method, with JNP Coffee as the exporter supporting these farmers.
- Location: Hafi is a remote region in Muyinga Province, far from Bujumbura.
- Farmers: Smallholder farmers here have mastered natural processing.
- Exporter: JNP Coffee, led by Jeanine Niyonzima-Aroian, partners directly with the farmers.
- Washing Station: Previously, farmers traveled far to deliver cherries. The new Hafi washing station now enables local processing and will soon include a wet mill for washed coffees.
- Processing: Cherries are sealed in fabric to undergo semi-anaerobic fermentation, intensifying flavor.
- Flavor Profile: Expect lively acidity, clean sweetness, and complex notes like raspberry, nectarine, red currant, mango, oolong tea, and florals.
” in Burundi Hafi coffee refers to a specific area and cooperative of smallholder farmers in Muyinga Province. In Kirundi, Hafi means “near,” highlighting the farmers’ wish for a washing station close by. The coffee is processed using a distinctive semi-anaerobic natural method, with JNP Coffee as the exporter supporting these farmers.
- Location: Hafi is a remote region in Muyinga Province, far from Bujumbura.
- Farmers: Smallholder farmers here have mastered natural processing, including a 24–48 hour semi-anaerobic fermentation.
- Exporter: JNP Coffee, led by Jeanine Niyonzima-Aroian, partners directly with the farmers.
- Washing Station: Previously, farmers traveled far to deliver cherries. The new Hafi washing station now enables local processing and will soon include a wet mill for washed coffees.
- Processing: Cherries are sealed in fabric to undergo semi-anaerobic fermentation, intensifying flavor.
- Flavor Profile: Expect lively acidity, clean sweetness, and complex notes like raspberry, nectarine, red currant, mango, oolong tea, and florals.
BURUNDI HAFI
ORIGIN – BURUNDI
Burundi is a small but remarkable coffee-producing nation, often referred to as the “heart of Africa.” Coffee here is primarily cultivated by smallholder farmers, many with less than a hectare of land, working together through cooperatives and community-driven washing stations. Despite historical challenges with infrastructure and market access, Burundi coffees consistently stand out for their vibrant fruit notes, delicate florals, and sparkling acidity. The Hafi region in particular is known for producing coffees with clarity and elegance, showcasing the terroir of East Africa at its finest.
VARIETY – BOURBON
The Bourbon variety has deep roots in Burundi and across East Africa. Renowned for its balance of sweetness and acidity, Bourbon thrives in the high elevations of Burundi’s rolling hills. When carefully cultivated, it develops a layered cup profile that can reveal stone fruit, citrus, and honey-like sweetness. Its delicate nature demands precise cultivation and harvesting practices, which is why farmer dedication is critical to bringing out its full potential.
PROCESS METHOD – WASHED
Like much of East Africa, Burundi continues to rely on the washed (or fully washed) process to highlight clarity in the cup. Ripe cherries are depulped and undergo controlled fermentation before being washed with clean mountain water. This method accentuates bright acidity, floral aromatics, and structured fruit notes — the hallmarks of a classic washed Burundi coffee.
DRYING METHOD – RAISED-BED DRIED
Hafi coffees are dried on raised African beds, where parchment is carefully spread and turned frequently to ensure even airflow. Shade netting is often used to protect the beans from intense sun during peak hours, extending drying times and allowing sugars to stabilize. This meticulous approach enhances longevity and preserves the integrity of the coffee’s complex flavor.
PRODUCTION ROASTER – PROBAT P25
Roasted with precision on our Probat P25, each batch is profiled and tracked through Cropster curves to ensure consistency within ±2°C. The Probat’s conductive heat transfer highlights Burundi Hafi’s natural sweetness and bright fruit, bringing balance to its crisp acidity.
LEVEL – AGTRON GOURMET SCALE
- Ground: #
- Whole Bean: #75
- Roast: Moderately Light
This roast sits just beyond light, chosen to emphasize Burundi’s vibrant citrus and floral notes while maintaining structure and sweetness.
PREFERRED EXTRACTION
Filter | Espresso
Our QC team cups and calibrates this coffee for both filter and espresso. Expect sparkling acidity, layered sweetness, and a tea-like finish.
Extraction should be balanced: acids and salts first, sugars next, bitters last. Grind calibration is essential — too fine and it leans bitter; too coarse and it skews sour.
RECOMMENDED METHOD – BREW GUIDE
Filter Brew – Origami Dripper
- Ratio: 1:16 (grams coffee to water)
- Grind: Medium-fine (Fellow Ode Gen 2 – Setting 3)
- Water Temp: 205°F
- Coffee: 25 g
- Water: 400 g
- Total Brew Time: 3:45 min
Brew Steps:
- 0:00 – Bloom: 50 g
- 0:30 – Center Pour: 150 g
- 0:55 – Spiral Pour: 200 g
- 1:20 – Spiral Pour: 250 g
- 1:45 – Spiral Pour: 300 g
- 2:10 – Spiral Pour: 400 g
- Drain: 3:45
Extract & Enjoy: A lively, refreshing cup with floral aromatics, citrus brightness, and a honey-like sweetness.
