The Yandaro station, located in the Kayanza province near the Rwandan border, benefits from its proximity to the Kibira rainforest, which helps maintain groundwater reservoirs and soil health.
This particular lot has undergone Honey Processing, where the outer layer of the cherry is removed, leaving a sticky, sweet layer of mucilage. This process, also known as ‘Pulped Natural’ in other countries, enhances the coffee’s fruit flavors, texture, and sweetness, resulting in an approachable lot focused on sweetness, clarity, and texture.
Our coffee is sourced through Sucafina, which has been active in Burundi since 2007. Through Bucafe, they collaborate with several privately-owned washing stations and exporters, manage several wet mills across the country, and operate a dry mill in Gitega. Their dedication ensures high-quality coffee production and supports the local community.