ANEMONE
Burundi - Yandaro Station, Red Bourbon, Washed (Espresso)
Tastes like Lemon, Blackberry, Quince Marmalade
Origin
Burundi
Region
Kayanza
Altitude
1800 masl
Producer
Yandaro Washing Station
Variety
Red Bourbon
Process
Washed
Yandaro Station
The Yandaro station lies at the foot of the Kibira rainforest in the Northern Kayanza region. Growing conditions are optimal here with excellent soil, high groundwater reserves and mild temperatures. This is our fourth consecutive year that we are working with Yandaro. We visited the station in 2024 and met with the station manager Celeste. His focus on quality grading at every step of processing is a key reason why Yandaro has been a consistent favorite in our team. It’s a delicate coffee with layers of citrus, berry and florals.
The Producers
In Burundi and most African countries, individual producers are very small and do not process their own coffee. Instead they sell their cherry to local washing stations. The cup profile and quality of a station is determined by the local growing conditions around the station (terroir) and the diligence of the processing and grading work at the station. Yandaro receives cherry from 2300 local smallholders, living on 22 hills at around 1800 masl. Farmers pick cherry in the morning and walk to the station. Upon arrival, they float and handpick the cherry, to divide it into A and B quality.
Process
Practically all coffee in Burundi is Red Bourbon. After floating and picking, the cherry is depulped and density sorted. The resulting parchment is dry fermented for 12 hours and then refloated in an open silo to remove more mucilage. Next, the parchment is dropped in a channel system running along the hill. While working its way downwards, the parchment is constantly agitated, removing all remaining mucilage and providing further density sorting. Finally the parchment is dried on raised beds up to 11.5% humidity. It then goes to a milling facility for sorting, more grading, handpicking and export.
Recipe double shot
Short : In 18G / Out 38G / Time 31 Sec
Water : Use medium soft water (100-150ppm) at 93° C
Steps :
- Use a scale to measure your dose and yield (= brewed liquid).
- Grind 18g of coffee at a fine espresso setting.
- Distribute the coffee evenly in your portafilter and tamp level.
- Lock in the portafilter, gentle but firm. Don't crack the coffee bed.
- Start the machine. Measure 42g of brewed liquid in your cup in 29 seconds.
- If the coffee runs too fast, grind finer. If the coffee runs too slow, grind coarser. Make small adjustments only. Discard the first shot after every change of grind size.