Saturated summer berry aromas with big tropical flavors of passionfruit and mango, vibrant persimmon and apricot preserves, rich chocolate flavors of mousse and truffle with a long fruitcake finish.
The 2,000 producer members from Muyinga Province who comprise this new 100% Bourbon terroir focus specifically on natural processed coffees.Their experimentation has lead them to both 24 and 48 hour anaerobic processing. The addition of an anaerobic stage helps further accentuate the jammy qualities and deep complexity that prevail in this cup.
Muyinga is located in the northeast corner of Burundi, at least an eight hour drive from Bujumbura through hilly terrain. The name of their cooperative, Hafi, means “close” or “near” in Kirundi. Their name is more of an aspiration rather than a reflection of their proximity. Their dream has been to have a washing station that is actually nearby their processing dry mill. As of 2026, a wet mill for future washed coffee production at Hafi is currently underway.
We have had the good fortune to source this coffee through Burundi’s specialty coffee ambassador, Jeanine Niyonzima. Jeanine is first generation Burundian. She has devoted her life’s work to fighting poverty, empowering women, educating youth and providing hope through building long-term social, educational and economic programs in the genocide ravaged nation of Burundi.
You can learn more about the invaluable work that Jeanine does through the organization that she founded called Burundi Friends International (BFI).
After repose, this coffee is sealed in Grain-Pro barrier packaging at origin and then sent on its way to our Roastery where we preserve the green coffee under hermetic seal until it is roasted as part of our Barrington Green Seal Program© .