Burundi Hafi

This coffee comes from the extremely remote hills of Muyinga Province in Burundi, where they have mastered the art of naturals due to the lack of a nearby wet mill. Consequently, Hafi, meaning "near" in Kirundi, is named for the farmers' desire for a wet mill.

Natural Process / Medium Light Roast

Tasting Notes: Blackberry Jam, Clover Honey, Lime Acidity, Creamy 

Producer: Hafi Region: Muyinga Province Variety: Bourbon Processing: Natural Elevation: 1716 masl Wet Mill: Turihamwe Washing Station Dry Mill: CBC Harvest: 25-26 Soil: Volcanic

Sourced from the Muyinga Province, the Burundi Hafi represents a distinct expression of the Bourbon varietal. This lot is produced by Hafi and processed using the natural method, a technique often associated with enhanced sweetness and complex body in the cup. Natural-processed coffees frequently exhibit pronounced fruit-forward characteristics and a syrupy mouthfeel, traits that align with the blackberry jam and clover honey notes identified by Cloud City Coffee Roasting.

The coffee is grown at an elevation of 1716 masl within the Burundi · Muyinga Province region. When evaluating the interplay between the bright lime acidity and the creamy finish described by the roaster, it can be helpful to reference a flavor wheel to better categorize these sensory experiences. This specific offering highlights the unique terroir of Burundi, showcasing how traditional varietals and careful processing can produce a balanced, multifaceted profile.