Fully washed Bourbon lot from the Kayanza Province
A brew that showcases bright acidity, full body, and dynamic flavors throughout
The Yandaro washing station is named after the hill it lies on, as well as the small river that irrigates the surrounding community before draining to the Congo Nile. Built in 1986, over 3,000 small hold farmers from the nearby town of Kabarore bring their coffee here to be processed. In the eighties, large investments were made by the World Bank and other partners into the Burundi coffee industry. As a result, over 130 new washing stations were built, enabling the country to create high-quality coffee and be one of the best-equipped African-producing countries.
All of Burundi plants the Red Bourbon coffee varietal. This is strictly controlled by the government, in large part for quality reasons. Due to farms being so small in Burundi (on average 250 trees per farm), it does not make sense to retire trees every 3-4 years and plant new ones - a practice performed in other producing countries. For that reason, many producers have trees over 50 years old.
Over 70% of Burundi's coffee is washed process, like this lot. The cherry goes through rigorous ripeness and water assisted density sorting upon arrival to the washing station. Within six hours the cherry is depulped and sorted again into high and low density. High density coffee being what goes into specialty coffee lots. The coffee is fermented in fresh water from the river for 10-12 hours, and trained agronomists check it by hand to decide perfect time to stop the fermentation process. The coffee is washed and undergoes even more density sorting. Then, it is finally laid out to dry for 2-3 weeks and any visual defects (optical and UV light) are removed by hand before export.
This extraordinarily high attention to detail results in coffee that is clean, complex, and full of flavor. Dial into blackberry and meyer lemon by starting with a 1:16.5 brew ratio, filtered water at 206-208℉, a medium grind, and a 3-3.5 minute brew cycle.