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Yandaro, Burundi
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Yandaro, Burundi

Yandaro, Burundi

PROFILE: Thick and Textured
WITH NOTES OF Black Tea, Shortbread, Dates
ROAST: Medium Roast For Espresso Brewing

Download the Yandaro, Burundi Transparency Report

ABOUT

The Yandaro washing station sits in Kayanza province, close to the Rwandan border. Farms in this area benefit from the nearby Kibira rainforest, which helps maintain groundwater reserves and supports the rich, healthy soils that underpin the region’s best coffees. Yandaro has earned a reputation for precision processing, and this Honey‑processed lot is a strong example of their approach.
In the Honey process, the outer cherry is removed, but the mucilage is intentionally left on the seed—a sticky, sugary layer that drives a more concentrated fermentation during drying. The result is a cup with elevated fruit character, rounded sweetness, and a silky texture. Yandaro’s attention to detail brings clarity and balance to the profile, making this one of the most approachable and expressive coffees from Burundi we’ve offered.
Burundi’s coffee landscape is shaped almost entirely by smallholder producers, with most farmers tending tiny plots and delivering their harvest to local washing stations. Coffee remains one of the country’s most important agricultural exports, and the care invested at each stage of production is central to the quality that emerges from its highland regions.
This lot comes to us through our long‑standing supply partners, Sucafina, whose work in Burundi dates back to 2007. Through their Bucafe team, they collaborate closely with privately owned washing stations, manage several wet mills, and operate a dry mill in Gitega. Ground‑level relationships, careful processing and true traceability come together in this lot—exactly the kind of coffee we’re proud to share.

 

SOURCING

ORIGIN: Yandaro, Kayanza, Burundi
PRODUCER: 2,341 smallholder farmers
VARIETIES: Red Bourbon
PROCESS: Honey
ALTITUDE: 1800 masl
PARTNERS: Sucafina
QUALITY SCORE: 86.25
HISTORY: Second year of purchasing
LOT SIZE: 180kgs
HARVEST: March - July

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Yandaro, Burundi

PROFILE: Thick and Textured
WITH NOTES OF Black Tea, Shortbread, Dates
ROAST: Medium Roast For Espresso Brewing

Download the Yandaro, Burundi Transparency Report

ABOUT

The Yandaro washing station sits in Kayanza province, close to the Rwandan border. Farms in this area benefit from the nearby Kibira rainforest, which helps maintain groundwater reserves and supports the rich, healthy soils that underpin the region’s best coffees. Yandaro has earned a reputation for precision processing, and this Honey‑processed lot is a strong example of their approach.
In the Honey process, the outer cherry is removed, but the mucilage is intentionally left on the seed—a sticky, sugary layer that drives a more concentrated fermentation during drying. The result is a cup with elevated fruit character, rounded sweetness, and a silky texture. Yandaro’s attention to detail brings clarity and balance to the profile, making this one of the most approachable and expressive coffees from Burundi we’ve offered.
Burundi’s coffee landscape is shaped almost entirely by smallholder producers, with most farmers tending tiny plots and delivering their harvest to local washing stations. Coffee remains one of the country’s most important agricultural exports, and the care invested at each stage of production is central to the quality that emerges from its highland regions.
This lot comes to us through our long‑standing supply partners, Sucafina, whose work in Burundi dates back to 2007. Through their Bucafe team, they collaborate closely with privately owned washing stations, manage several wet mills, and operate a dry mill in Gitega. Ground‑level relationships, careful processing and true traceability come together in this lot—exactly the kind of coffee we’re proud to share.

 

SOURCING

ORIGIN: Yandaro, Kayanza, Burundi
PRODUCER: 2,341 smallholder farmers
VARIETIES: Red Bourbon
PROCESS: Honey
ALTITUDE: 1800 masl
PARTNERS: Sucafina
QUALITY SCORE: 86.25
HISTORY: Second year of purchasing
LOT SIZE: 180kgs
HARVEST: March - July

Product Information

Shipping & Returns

Description

PROFILE: Thick and Textured
WITH NOTES OF Black Tea, Shortbread, Dates
ROAST: Medium Roast For Espresso Brewing

Download the Yandaro, Burundi Transparency Report

ABOUT

The Yandaro washing station sits in Kayanza province, close to the Rwandan border. Farms in this area benefit from the nearby Kibira rainforest, which helps maintain groundwater reserves and supports the rich, healthy soils that underpin the region’s best coffees. Yandaro has earned a reputation for precision processing, and this Honey‑processed lot is a strong example of their approach.
In the Honey process, the outer cherry is removed, but the mucilage is intentionally left on the seed—a sticky, sugary layer that drives a more concentrated fermentation during drying. The result is a cup with elevated fruit character, rounded sweetness, and a silky texture. Yandaro’s attention to detail brings clarity and balance to the profile, making this one of the most approachable and expressive coffees from Burundi we’ve offered.
Burundi’s coffee landscape is shaped almost entirely by smallholder producers, with most farmers tending tiny plots and delivering their harvest to local washing stations. Coffee remains one of the country’s most important agricultural exports, and the care invested at each stage of production is central to the quality that emerges from its highland regions.
This lot comes to us through our long‑standing supply partners, Sucafina, whose work in Burundi dates back to 2007. Through their Bucafe team, they collaborate closely with privately owned washing stations, manage several wet mills, and operate a dry mill in Gitega. Ground‑level relationships, careful processing and true traceability come together in this lot—exactly the kind of coffee we’re proud to share.

 

SOURCING

ORIGIN: Yandaro, Kayanza, Burundi
PRODUCER: 2,341 smallholder farmers
VARIETIES: Red Bourbon
PROCESS: Honey
ALTITUDE: 1800 masl
PARTNERS: Sucafina
QUALITY SCORE: 86.25
HISTORY: Second year of purchasing
LOT SIZE: 180kgs
HARVEST: March - July