Filter & espresso
Creme caramel, mandarin, magnolia
Origen  Kayanza
Altura  1,800 masl.
Variedad  Red Bourbon
Proceso  Washed
Productor  Smallholders

A clean and floral coffee from smallholders in Yandaro Burundi

Yandaro is the name of a washing station that is located in the province of Kayanza, in Burundi and near the border with Rwanda.

It owes its name to the river that crosses the valley where it is located.

Both countries share very good conditions for growing coffee, especially in the corridor that connects southern Rwanda with northern Burundi.

Many of the favourite Rwandan and Burundian coffees for specialty coffee lovers come from this region.

A clean and floral coffee from Yandaro Burundi at 1,800 masl
The growing area around the station benefits from being close to the Kibira rainforest.

A tropical forest is a very good ally for cultivation since it helps maintain underground water reserves and adequate nutritional levels of the soil in the surrounding region.

Set near the rainforest and a large river, the Yandaro station is in a unique location within this region.

Coffee in Burundi

Burundi is a land with a great coffee tradition.

Its high altitude, thousands of hills, volcanic soils and abundant rainfall offer the ideal conditions for the production of an exceptional and very exotic coffee.

In Burundi there are no large plantations. In fact, the coffee is grown on small family farms and the cherries are often taken to the nearest coffee washing station.

A clean and floral coffee from Yandaro Burundi at 1,800 masl
Burundi has divided its coffee system into so-called Sogestals (Sociétés de Gestion desStations de Lavage – translated: Washing station management companies).

They are the responsible bodies behind most of the washing stations in Burundi.

The Sogestals support farmers and washing stations with financing, transport, fertilization and the international marketing of coffee.

The Kayanza region, where this coffee comes from, is in the north of the country, near the border with Rwanda. The Kayanza region is mainly known for being the source of the Nile River’s water.

The Yandaro washing station

The station services numerous local coffee growers from the 22 hills around the station.

The average altitude of the area is 1,800 meters above sea level. The region has a mild climate with average temperatures between 18 and 25° centigrade, depending on the altitude.

A clean and floral coffee from Yandaro Burundi at 1,800 masl
A clean and floral coffee from Yandaro Burundi at 1,800 masl
The washing station is involved in a number of farmer support and outreach projects, including a cattle ranching project and a number of Farmer Hub projects focused on strengthening cooperatives and improving yields.
A clean and floral coffee from Yandaro Burundi at 1,800 masl
A clean and floral coffee from Yandaro Burundi at 1,800 masl
A clean and floral coffee from Yandaro Burundi at 1,800 masl
A clean and floral coffee from Yandaro Burundi at 1,800 masl

The Yandaro Smallholders

The Yandaro washing station processes coffee cherries from surrounding family farms.

During the harvest season the coffee is picked by hand. Since most families have several hundred trees, the harvest is done almost entirely by the family.

A clean and floral coffee from Yandaro Burundi at 1,800 masl

Processing at the Yandaro station

The cherry is processed under constant supervision. First of all, they are put in small containers of water to check its quality.

All coffee cherries are processed, but the best and the worst quality are separated and processed separately.

After sorting, the cherry is pulped within 6 hours of delivery. The coffee beans are then fermented for 10 to 12 hours in the water of a nearby stream.

A clean and floral coffee from Yandaro Burundi at 1,800 masl
A clean and floral coffee from Yandaro Burundi at 1,800 masl
A clean and floral coffee from Yandaro Burundi at 1,800 masl
Once fermentation is completed, the coffee goes through washing and classification channels.

The washed coffee seeds are transported to the drying beds where they will be left for 2 to 3 weeks.

A clean and floral coffee from Yandaro Burundi at 1,800 masl
Coffee beans are constantly checked while they are drying for damaged or defective beans that may have been missed in previous quality checks.

Each drying bed has a traceability label with information on each particular lot.

The seeds are moved regularly to ensure uniform drying and those with visible defects are removed.

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