In Burundi, coffee is rarely the work of a single farm alone. Across Kayanza, smallholder producers cultivate coffee on tiny plots of land, often alongside crops grown for daily living. With limited access to individual processing infrastructure, freshly harvested cherries are brought to central washing stations, where coffees are sorted, processed, and prepared collectively.
Yandaro Washing Station, established in 1986, works with more than 3,000 farmers in the surrounding region. In a country still shaped by the aftereffects of colonial history and the logistical challenges of being landlocked, producing and exporting high-quality microlots remains far from straightforward. Yet through careful processing and collective effort, coffees like Yandaro continue to emerge with remarkable consistency and quality.
Beyond more familiar African origins like Ethiopia and Kenya, Burundi has become an origin we increasingly look towards, offering coffees with equally compelling quality, structure, and depth in the cup.
We selected this honey processed Bourbon for the way it carried brightness with softness. Honeysuckle florals and juicy starfruit-like acidity open the cup, gradually softening into apple sweetness, yellow raisin notes, and a mellow pecan finish. Expressive, delicate, and easy to return to through the day.
Recommended to rest beans for 7-10 days from roast date before consuming.
