• single origin coffee packaging
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Yandaro Burundi

Yandaro Burundi

TREACLE - COLA - GRAPEFRUIT

THE ONE BETWEEN TWO RIVERS - Grown by smallholder farmers in Burundi’s Kayanza  province. A lush region known for some of the most complex coffees in East Africa.  Small plots. High altitude. Big character. 

  • Med/Light Roast Coffee
  • Burundi, Kanyanza
  • Variety | Red Bourbon
  • Process | Honey
  • Altitude | 1800 MASL
  • 100% Arabica Coffee
£13.00
£13.00
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YANDARO BURUNDI | What's the Background?

This microlot comes from the Yandaro Washing Station in Burundi’s Kayanza province — a lush, high-elevation region known for some of the most complex coffees in East Africa. 

The station sits between two rivers, using fresh mountain water and traditional drying methods to produce coffee that’s clean, bright, and intensely expressive. This particular lot is honey processed — meaning the coffee is depulped but dried with sticky mucilage still clinging to the bean. This method brings out a textured sweetness and complexity that shines in the cup.

Yandaro works with over 3,000 smallholder farmers from the surrounding hills — most tending fewer than 300 trees on small family plots. Their cherries are delivered to the station daily, then carefully sorted and dried on raised beds under expert supervision. This collective effort, rooted in generations of knowledge, gives Yandaro coffee its signature character.

A coffee with character, story, and a finish you won’t forget.

 

BREW GUIDES.

AEROPRESS

  1. Grind 14g of coffee on a medium-fine grind
  2. Wet the plunger then push the plunger into the end of the brewing chamber
  3. Place filter paper into filter chamber and rinse paper with warm water (carefully)
  4. Place Aeropress on your scale in the inverted position (upside down) and tare scales.
  5. Add ground coffee to your Aeropress.
  6. Using freshly boiled water straight off the boil, start a timer, add 60g of water and give a short stir.
  7. After 30 seconds add another 170g of water, bringing your total water up to 230g
  8. Leave your Aeropress to brew for 3 minutes
  9. At the 3 minute mark carefully attach your filter chamber with filter paper
  10. Hold a mug or vessel on top of your Aeropress and carefully flip over
  11. Gently push down to extract all the coffee from the Aeropress
  12. Remove and enjoy.

CHEMEX

  1. Grind your coffee to a medium-coarse grind
  2. Weigh out your coffee, we always recommend 60g coffee to 1 litre of water.  For example: 400ml brew = 24g coffee
  3. Using fresh water, boil your kettle, fold the filter paper into your Chemex and flush with hot water to pre heat the Chemex and remove any papery taste. Discard the water
  4. Pour the ground coffee into the Chemex paper and gently shake to even out the coffee bed
  5. Start a timer then begin to bloom your coffee by pouring enough water to just cover and wet all the coffee and leave to steep for 30 seconds
  6. At 30 seconds begin to gradually add the rest of the water until all your water is added by 1 minute 30 seconds
  7. Allow the coffee to drain through the filter. If your grind is correct this should take approximately 5 minutes in total
  8. Pour and enjoy

COLD BREW

  • 32.5g coarsely ground coffee
  • Add 500ml of fresh filtered water.
  • Give it a little stir
  • Leave it in the fridge for 8-12 hours.
  • Strain through a fine strainer or filter papers

ESPRESSO

Dose: 18 grams

Brew time: 25-30 sec

Brew weight: 30-36 grams

This should be used a recommended start, taste and adjust to your liking.

FRENCH PRESS

  1. Grind your coffee to a coarse grind
  2. Use a ratio of 60G Coffee to 1Ltr water 
  3. In a 3 cup french press add 21g coffee (approx 3 scoops) 
  4. Add 350ml boiling water 
  5. Leave to brew for 4 minutes 
  6. Use a spoon to gently stir the crust 
  7. Leave the french press to brew and settle for a further 6 minutes. 
  8. Add the plunger and gently press

MOKA POT

  1. Grind your coffee a little coarser than table salt. You will need approx 15-17g of coffee.
  2. Boil your kettle with fresh water.
  3. Add your boiled water to the brewing chamber, just up to the fill line.
  4. Fill the basket with coffee, slightly mounded, and level the surface off with your finger. Brush away loose grounds on the top edge of the filter basket.
  5. Carefully screw the top of the brewer to the bottom not over-tightening it.
  6. Place the Moka pot on your stove over a medium heat ensuring the handle is not in any direct heat.
  7. Keep the lid open and wait for the coffee to extract into the top chamber.
  8. Once the coffee starts to bubble out of the inner spout and no more liquid emerges carefully take the Moka pot off the heat and run the bottom chamber under a cold tap to stop any further extraction.
  9. Pour and enjoy.