Burundi - Yandaro, Red Bourbon, Washed (Filter)

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Tastes like Green Grape, Yellow Kiwi, White Chocolate, Earl Grey






1800 masl


Yandaro Station


Red Bourbon



Yandaro Station

The Yandaro washing Station is situated in the Kayanza province, close to the Kibira Rainforest. The station has built a great reputation for quality washed lots and we're happy to buy their coffees for a 3nd consecutive season. The location near the rainforest makes for excellent soil. The high altitude (1800 masl), mild climate and strong quality standards further contribute to the stellar coffee lots we find here.

Washed Red Bourbon

This Red Bourbon was hand picked and wet processed. The cherry is floated to select unripes and defects. Next the cherry is pulped, separated by grades, and shortly fermented in clean water. The coffee is then run through washing canals to remove any remaining mucilage and eventually slowly dried for 2-3 weeks on drying tables.

How we brew it

Device : Hario V60 Dripper

Ratio : 15g coffee for 240g water (1:16)

Water : Use soft water (50-100ppm) at 90° C

Steps :

  1. Grind 15g of coffee, medium coarse, somewhere between table salt and ground pepper.
  2. Put the paper filter in your brewer. Rinse the paper filter and discard the water.
  3. Add the coffee to the brewer and tap gently on the side to obtain a flat bed of coffee
  4. Tare your scale and start the timer. Gently pour 60g of water in slow, circular motions. Allow to bloom.
  5. At 0:30, slowly add water in circular motions until you hit 120g.
  6. At 0:45, slowly add more water until you hit 180g.
  7. At 1:00, slowly add more water until you hit 240g. Total brew time should be around 2:40
  8. If the coffee runs too fast, grind finer. If the coffee runs too slow, grind coarser.