In the remote hills of Muyinga Province in Burundi, farmers have mastered natural processing without a nearby wet mill. Named Hafi, meaning 'near' in Kirundi, reflects their wish for a mill. The process includes a 24- to 48-hour anaerobic soak, then drying on raised beds, adding a jammy flavor to the coffee.
Natural Process / Light Roast
Tasting Notes: Ripe Cherry, Chocolate, Full Body, Brown Sugar, Butterscotch, Apple, Black Current, Wildflower Honey