SITE MAINTENANCE TONIGHT, CHECKOUT MIGHT BE WILL BE UNAVAILABLE FOR A TIME STARTING AT 8pm PT- 6/26/2019.
Cherry flesh and orange pulp notes are understated, with caramel and molasses-type sugary sweetness more dominant, and citric to black tea-like vibrance. Surprisingly chocolatey at Full City. City to Full City. Good for espresso.
|Drying Method||Raised Bed Sun-Dried|
|Arrival date||December 2018 Arrival|
|Bag size||60 KG|
|Appearance||.2 d/300gr, 15+ screen|
|Roast Recommendations||City to Full City|
|Recommended for Espresso||Yes|
Yandaro Station is a coffee cherry collection site located in Kayanza, Burundi's northern province that borders neighboring Rwanda. The station itself is in the Kabarore Commune, which it serves, but also is a central coffee cherry delivery site for 22 of the surrounding villages. Farmers grow mostly older bourbon types, the original coffee cultivar introduced to the area in the 1930s by Catholic monks traveling from the island of Reunion. Yandaro sits at just under 1800 meters above sea level, and many of the farmers have coffee planted much higher than this. Yandaro was built in the mid 1980s, a time when the World Bank was investing heavily in Burundi's coffee sector, building out washing stations like Yandaro to serve the surrounding coffee communities. More recently they've come under the direction of a Burundi coffee investment group who are able to offer Yandaro, and several other Kayanza stations (Kibingo is another), agronomical assistance to station members, regular maintenance of washing station equipment and drying beds, and management teams who follow the coffee deliveries from cherry selection, to keeping lots separated by quality tiers. Since partnering with this group, several of the stations have seen top placement in Burundi coffee competitions, including Yandaro placing 7th and 19th in recent Burundi Cup of Excellence competitions.
The dry fragrance of Yandaro at City roast level shows unrefined sugar sweetness of demurara and raw cane sugar with dark vanilla bean and subtle clove accents. I roasted this coffee to a couple different roast levels and with a shade more development a sweet dried cherry note is noticeable. Pouring hot water brings out more of the sucanat/turbinado raw sugar smells, as well as a nice dark cola note. The cup of City and City+ roasts are lightly fruited, with cherry flesh and orange pulp low in the profile, which add a nice contrast to the dominant, underlying sugar browning sweetness. Caramel sweetness flourishes at a wide roast spectrum, and brewing a City+ roast through a filter cone, you're presented with a wide range of molasses-type sugar flavor notes as the liquid cools in temperature. Fruited accents are understated but leave a lasting impression as you move through the cup. Acidity is best at City and City+ roasts, with citric to black tea-like vibrance bringing structure to the cup, as well as having a mouth cleansing effect in the finish. At Full City sweetness has is more molasses-toned, with bittersweet dark chocolate flavor offering a nice counter balance. Full City roasts will work great for espresso too, a distilled citric snap up front that gives way to syrupy chocolate flavors that fill out the middle and finish.