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Review Yandaro - Espresso

Yandaro - Espresso

2 - 3 business days

Origin: Kayanza, Burundi

Producer: 3190+ farmers & Yandaro washing station

Variety: Red Bourbon

Growing altitude: 1800m

Processing method: fully washed

Tasting notes: lavender, cherry candy, sweet citrus

Yandaro washing station, located near the rainforest and a large river, stands for extensive quality control at all levels. After picking and sorting, all cherries are de-pulped within 6 hours and fermented in water from a nearby stream for 10-12 hours. After fermentation, coffee is run through washing and grading canals.
The beans then dry slowly for 2-3 weeks. Once dry, the coffee is milled and hand sorted once again. It takes a team of two hand-pickers a full day to look over a single bag to ensure zero defects! When drinking this coffee, you’ll notice it pays. Yandaro is very bright with notes of lavender, cherry candy and sweet citrus fruits.