Origin: Kayanza, Burundi
Producer: 3190+ farmers & Yandaro washing station
Variety: Red Bourbon
Growing altitude: 1800m
Processing method: fully washed
Tasting notes: lavender, pomegranate, wild honey
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 syrupy yet delicate and has notes of lavender, pomegranate and wild honey.