PRODUCER: Smallholder Producers ORIGIN: Burundi VARIETY : Bourbon PROCESS: Natural | Raised-Bed Dried HARVEST: December | April ELEVATION: 1715 MASL ROASTER: Probat P25 LEVEL: Moderate Light | Agtron #75 EXTRACTION: Preferred for Filter NOTES: Blueberry Jam | Sugar Cane | Dried Cherry | Lemon | Silky STORY Seasonal | Auction Lot Burundi Hafi comes from a small but vibrant community of producers in the Muyinga Province of northeastern Burundi. The word Hafi means “near” in Kirundi—a nod to the farmers’ desire for a washing station close to home. For years, they traveled long distances to deliver cherries, often losing quality along the way. The creation of the Hafi station was transformative, allowing farmers to process coffee locally with greater precision and care. This lot is exported by JNP Coffee, led by Jeanine Niyonzima-Aroian, whose work continues to uplift smallholder farmers through training, improved infrastructure, and market access. The coffee undergoes a semi-anaerobic natural process where ripe cherries are sealed in fabric and allowed a controlled 24–48 hour fermentation. This method intensifies fruit character while preserving Burundi’s signature clarity and sweetness. Expect a cup that is bright, expressive, and layered—blueberry jam richness supported by clean sugar cane sweetness, dried cherry tang, and a citrus lift reminiscent of fresh lemon. ORIGIN Burundi Burundi, often called the “heart of Africa,” is one of the most exciting origins in specialty coffee. Most farmers cultivate less than a hectare of land, relying on cooperative systems and community-driven washing stations. Despite limited infrastructure, Burundi continues to produce coffees celebrated for their high-altitude structure, sparkling acidity, and vibrant fruit profiles. Hafi stands out for its clarity and refinement, representing some of the finest coffees East Africa has to offer. VARIETY Bourbon Bourbon is deeply rooted in Burundi’s agricultural history. Known for its balance, elegance, and natural sweetness, Bourbon thrives in high elevations and volcanic soils. When farmed and harvested with intention, it delivers a cup brimming with stone fruit, citrus, and honey-like layers qualities that shine beautifully in this Hafi lot. PROCESS METHOD Natural Semi-Anaerobic Unlike typical natural processing, Hafi cherries undergo a semi-anaerobic stage where freshly picked fruit is sealed in breathable fabric for 24–48 hours. This gentle fermentation enhances complexity and boosts fruit intensity. Afterward, cherries are dried slowly on raised African beds, where they are turned frequently and shaded during peak sun to protect delicate sugars. The result is dramatic sweetness, pronounced fruit, and a silky, clean finish. DRYING METHOD Raised-Bed Dried Drying takes place on traditional raised beds, optimizing airflow and allowing for an even, extended drying period. This method stabilizes moisture content, preserves aromatics, and maintains Burundi's distinct clarity and vibrancy. Here’s a more concise and refined version aligned with a specialty, third-wave tone: HARVEST SEASON December-April Burundi shares a similar harvest window with Rwanda and Uganda. Picking typically begins in August and runs through October. Because this cycle occurs earlier than most East African origins, freshness season generally extends from December through April. Our selection and purchasing take place primarily in September and October to ensure peak quality. ROASTER Probat P25 Each batch is carefully profiled on our Probat P25, with curves monitored through Cropster to ensure consistency within ±2°C. This light roast highlights the coffee’s natural sweetness and fruit-forward complexity while preserving structure and acidity. ROAST LEVEL Moderate Light Balanced sweetness with vibrant acidity and increased body while preserving the coffee’s origin character. WHOLE BEAN AGTRON: #75 ROAST LEVEL: Moderate Light CLASSIFICATION AGTRON PROFILE NOTES MODERATE LIGHT 80–75 Highest origin expression Floral • Citrus • Honey • Tea-like MODERATE MEDIUM 65–60 Balanced sweetness & body Cane Sugar • Caramel • Stone Fruit MODERATE DARK 50–45 Increased roast development Cocoa • Nuts • Molasses CCR ROAST PHILOSOPHYWe intentionally roast at lighter Agtron values to preserve origin character, producer impact, and processing expression. HIGHER AGTRON → More Origin CharacterLOWER AGTRON → More Roast Character EXTRACTION METHOD Filter & Espresso The QC team calibrates this coffee for dual use. Expect a sparkling, fruit-driven cup on filter and a sweet, syrupy espresso with layered acidity. Grind calibration is essential: too fine leans bitter; too coarse drifts sour—balance sits in the middle. BREW GUIDE Origami Dripper & Cone Filter METHOD: Origami COFFEE: 30g WATER: 500g @ 200°F (93°C) RATIO: 1:16.6 GRIND: 500 µm (Microns) TIME: 3:00–3:30 ADJUSTMENT GUIDE Sharp / sour → grind slightly coarser (+10–15 µm) Flat / heavy → grind slightly finer (-10–15 µm) GRIND TARGET SIZE: 500 microns (Medium) TEXTURE: Medium (slightly finer than classic V60 standard) GRINDER SETTING Mahlkönig EK43 7 Fellow Ode Gen 2 3 Comandante C40 17 Baratza Encore 11 RECIPE STEPS:0:00 — Bloom 75 g0:45 — Pour to 250 g1:30 — Pour to 380 g2:00 — Final Pour to 500 g Allow to fully drain. Expect a cup with floral aromatics, vibrant acidity, and a honey-like sweetness. TOTAL BREW TIME: 3:00–3:30
