Yandaro is the name of a private washing station / wet mill in the Kayanza region in Northern Burundi, near the border with Rwanda, where this coffee is collected and processed. In Burundi all coffee is processed and sold at the washing station. It's where washed coffee processing takes place - skin removal, fermentation and sun drying. The beans themselves, grown exclusively by small area farmers, are all Bourbon or Bourbon varietal derivatives such as Jackson and Mibirzi. The washing station is at 1750 meters, about 5740 feet; the coffee is grown at roughly the same altitude. Last season we had a terrific Burundi, the Kinyovu Lot 5, another diamond-in-the-rough from another washing station. This year's first lot that we have purchased impresses us with many of the same qualities and fineness in the cup. The overall quality of the coffee in Burundi, particularly in the northwestern hills, is high and improving steadily as premiums are being paid to farmer members of each washing station. Since coffee marketing legislation was enacted in 2008, direct sales contracts became permitted between Burundian producers and international coffee buyers, roasters and importers. Further, the legislation permits the payment of a quality premium to those responsible for producing "specialty" coffee (producers, washing station management teams and dry millers). Coffee must be harvested only when ripe and be processed promptly. This follows a similar model in Rwanda where coffee quality has also seen major improvement in recent years.  In Burundi the majority of coffee is grown by subsistence farmers. In fact, about 800,000 families in this small country of only 9 million people, grow or are involved with coffee; it accounts for 80 percent of Burundi's export revenue.. Almost all of it is Arabica and of the Bourbon varietal. Farmers grow crops for their own food supply but also grow some cash crops, such as coffee. Most farms have between 50 and 250 trees, only enough to a couple of sacks of coffee in total. The coffee, once picked, has to be rushed to a local washing station, in this case one located in Gatare.
Specialty coffee has been growing in Burundi in recent years because it earns farmers more money. Indeed natural conditions augur well for growing top coffee as there is volcanic soil and mist covered mountains, all set almost astride the equator. Selected lots can be had, often without pedigree, but with a very sophisticated palate - a terrific situation for savvy consumers. Great quality at attractive prices. Cup Characteristics:Aroma: vanilla, butterscotch. Flavor: Juicy, dark chocolate notes. Floral, red fruit, ripe. Smooth mouthfeel. Acidity: Grapefruit dry long finish that shows as a pleasing tartness. Very sweet, lemon, citric, medium body. Very classy Bourbon character and extremely well balanced. Roasting Notes: Sturdy, dense Bourbon can handle roasts between City+ at the minimum end to Viennese on the longer end, the latter a possibility as a single origin espresso. But best roast and use, in our opinion, is as french press or drip and roasted Full City. Pull at the very start of second crack and some of the high notes will be present while the chocolate aspects will be well defined.
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| Pounds | Price LB |
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| 1 | $6.19 | | 2-4 | $5.88 | | 5-19 | $5.57 | | 20+ | $4.95 |
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