JNP Coffee – Hafi Natural Anaerobic

Sometimes the greatest coffees come from the most remote places. Tucked deep in the hills of Burundi’s Muyinga Province, the farmers of Hafi face extraordinary challenges simply getting their coffee to market. The nearest wet mill is more than a day’s journey away on difficult mountain roads—roads that are often impassable during heavy rains.

Because of this isolation, Hafi coffees have traditionally been naturally processed. Over time, these farmers became true masters of the craft, refining techniques that bring remarkable depth and character to their coffees.

When JNP Coffee founder Jeanine Niyonzima-Aroian finally made the six-hour journey from Bujumbura to visit the community, she discovered something exceptional. The farmers had developed innovative 24- and 48-hour anaerobic fermentation methods, carefully resting whole coffee cherries on raised beds in a controlled environment before drying. This process creates an intense jammy sweetness layered with vibrant fruit notes and complex, multidimensional flavors.

The name “Hafi” reflects the community’s hope for greater access and connection. In Kirundi, Hafi means “near”—a tribute to the farmers’ dream of having a washing station closer to home.