Ngozi Bahire

$25.00 - $130.00



Please allow 24 - 48 hours for fulfillment!
PRODUCER Smallholder farmers organized around the Bahire washing station
REGION Ngozi Providence, Burundi
VARIETY Local bourbon varieties
ALTITUDE 1800 meters
Dried pineapple, honey, banana nut bread
PACKAGE 12 oz, 2 lb, or 5 lb whole bean

Jeanine Niyonzima-Aroian, the founder of JNP Coffees, is without a doubt one of the most influential individuals in Burundi coffee today. Raised in the capital city of Bujumbura, Jeanine would go on to earn an MBA from Northwestern University’s prestigious Kellogg School, cycle through corporate America, and eventually reconnect with her birth country by founding Burundi Friends International, a not-for-profit funding educational and economic empowerment programs for rural Burundians, which is now in its 13th year. After a few years marketing Burundi coffees stateside for friends and family, Jeanine realized she had every reason to lead the business, and JNP Coffee was born. JNP Coffee is highly focused on women’s empowerment, and along with a few local women’s rights advocates, formulated the Burundi chapter of the International Women’s Coffee Alliance. The IWCA value chain has been so impactful over the years that JNP has created additional programs to expand their farmer base and generate premiums not just for women farmers, but for everyone involved. Producer groups of women and men alike, such as this one, can qualify for JNP’s new “DushimeTM” program, which delivers the same kind of post-harvest premiums as IWCA has since 2013. 

Coffee grown in Ngozi Province has a special meaning for Jeanine, as that is where her mother grew up. Memories of her mother, leading the family’s coffee harvest to cover school fees, are woven into the name for this coffee. Bahire in Kirundi is a kind of well-wishing given to others that roughly translates to “be well, successful, prosperous, happy”. Bahire is a micro-community of smallholders selected from within one of JNP’s larger communities, Bavyeyi, thanks to their unique terroir. Cherry is floated for density and visible defects prior to depulping and under-water fermentation. After fermentation is complete the wet parchment is sorted by density in concrete washing channels. Drying takes place at first under shade, and then in open air with the parchment piled into pyramids, which are flattened and re-shaped each day as a form of incremental air exposure to slowly and evenly dry the coffee and lock in the final moisture. The resulting profile is exceedingly clean, bright and delicate.