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

Producer: Hafi
Region: Muyinga Province
Variety: Bourbon
Processing: Natural
Elevation: 1716 masl
Wet Mill: Turihamwe Washing Station
Dry Mill: CBC
Harvest: 2024
Soil: Volcanic