1 / 7Burundi Yandaro Washing Station Bourbon Fully Washed
Burundi
Medium · apricot, baked apple, soft acidity
200g · ¥1,800 (incl. tax)
Free shipping nationwide
We offer free shipping nationwide. Your order will be shipped via one of the following delivery methods, depending on the total weight: ・Orders up to 500g: Letter Pack Plus (Hand-delivered) ・Orders 600g and over: Yu-Pack (Hand-delivered) Note: Both delivery methods include a tracking number. We will provide you with the tracking details once your order has been dispatched.
Ships within 2–3 business days of your order (from our freshest roast)
Tasting notes
Apricot · Baked Apple · Sugarcane · Soft Acidity
Burundi is a small country in the heart of Africa. This lot is Bourbon, grown by smallholders near the Yandaro washing station in Kabarore, in the northern province of Kayanza, and finished with careful full washed processing. Gentle apricot and baked-apple sweetness, a sugarcane-like finish, and a soft, round acidity. Delicate and never insistent, with a clear, tea-like body, it keeps you company in quiet moments.
Bean data
- Origin
- Burundi · Kayanza (Kabarore)
- Process
- Fully Washed
- Farm & process
- Yandaro Washing Station · Bourbon
- Roast
- Light roast
- Storage
- Store away from heat and humidity, at room temperature or in a cool dark place
- Best by
- Printed on the package
V60 brew recipes
Dripper
HARIO V60
Choose the coffee's roast level to see HOT and ICE baselines for one or two cups together. Start with the numbers as written, then adjust one variable at a time by taste.
HOT · 1 cup
- Coffee
- 15g
- Water
- 230g
- Temp
- 92°C (93°C if extraction feels weak)
- Grind
- Medium; slightly finer for fast-draining coffees
- Target time
- About 2:30
Pour schedule (total)
0:00 40g (40s bloom) 0:40 110g 1:15 190g 1:45 230g
Finish
Use a bold, fast stream for the middle pours. Finish with one fine circle, then pour to the centre after 220g. Raise to 93°C if extraction feels weak.
If the cup is sour and thin, grind a little finer. If it is bitter and drying, grind a little coarser. Move water temperature by only 1–2°C and change one variable at a time.
