Περιγραφή
The coffee comes from the Gatara region in Kayanza Province, one of Burundi’s highest-altitude and most renowned growing regions. Bourbon coffee cherries ripen here at an elevation of 1,650 to 1,950 meters, where the cooler climate slows their ripening and allows for the development of a more pronounced sweetness and a more complex flavor profile. The Yandaro processing station works with local smallholder farmers who carefully hand-pick only ripe cherries. Thanks to the combination of ideal growing conditions, the farmers’ expertise, and meticulous selection, the result is a coffee with a clean and balanced character.
The coffee was processed using the honey method, which lies between washed and dry processing. After the husk is removed, a portion of the sweet pulp remains on the beans, in which the coffee is dried until it reaches the ideal moisture content. It is precisely this process that promotes the development of a fuller body, greater sweetness, and a smoother texture, without compromising the clarity of the final cup. In the case of this coffee, the honey process beautifully highlights notes of forest honey, milk chocolate, and floral aromas, giving the espresso a velvety character with a long, sweet aftertaste.
Processing Station: Yandaro
Elevation: 1,650–1,950 m above sea level
Harvest: July 2025
