This is a beautifully classic Burundi profile from the Yandaro washing station. In the cup we find dried purple prune fruits, baking spice, and a citrus acidity.
1,700 - 1,900 masl
Hand picked at peak ripeness. Floated to further remove defects. Depulped. Wet fermented for 10-12 hours under water. Dried on raised beds until moisture content reaches between 10%-11%.
Yandaro is a very well established washing station in Burundi, and one that we take a close look at year after year. It consistently places in the top 20 of the Burundi Cup of Excellence, and this year’s quality is unsurprisingly exceptional.
Varieties in Burundi are not exactly straightforward. We know that Red Bourbon and Mibirizi are being cultivated; however, we don't know at what relative percentages. Based on the history of production in Burundi there is also most likely some SL34 being grown as well.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.