Be Good Burundi Hafi - Natural

From the remote hills of Muyinga Province in northeastern Burundi, this coffee comes from farmers who turned isolation into innovation. More than a day's journey from the nearest wet mill, the producers of Hafi coffee became masters of natural processing — drying whole cherries on raised beds for 20 to 30 days in Ngozi's cool mountain climate, with a 24-hour anaerobic fermentation step that builds layers of jammy complexity.

"Hafi" means "near" in Kirundi, named for these farmers' hope of one day having a washing station close to home. That resourcefulness shows up in the cup: bright, spiced, and unmistakably fruit-forward.

This lot is sourced through JNP Coffee, founded by Jeanine Niyonzima-Aroian, a Burundian native who returned home after earning her MBA at Northwestern's Kellogg School to create real opportunity for local farmers. Through their Dushime® program — Kirundi for "gratitude" — JNP pays an additional 20–40 cents per pound for exceptional quality, a second payment that directly supports families and strengthens rural communities. JNP now partners with more than 2,000 farmers across the Ngozi and Gashoho regions, many of them women.

Jeanine's mission extends beyond the harvest. Her nonprofit, Burundi Friends International, has spent more than a decade funding education and economic empowerment throughout the region.

Every bag of Be Good coffee supports this work. When you drink Hafi, you're tasting what happens when craft, community, and the right terroir come together.