Located near the river of the same name and within the dense tropical rainforests of Kibira, the Yandaro Station sits in a strategically important area with tremendous coffee-growing potential. The Kayanza Province, in northern Burundi, borders the southern edge of Rwanda, and Yandaro is positioned almost directly along that border.

The proximity of the farms to these lush tropical rainforests is a fascinating characteristic. The forests help the soil retain both moisture and nutrients, while the local Yandaro River serves as the main source of clean water for the washing station. Together, these factors reveal the exceptional potential of the region’s Red Bourbon variety.

The station processes cherries from more than 2,300 local farmers, all cultivating the same coffee variety at an average altitude of 1,800 meters above sea level. Most of the trees are not grown under shade, as they are planted on steep hillsides. Yet, despite this, coffee from Yandaro has frequently been nominated for the Cup of Excellence—a competition regarded across many countries as a hallmark of prestige and quality.

This is an extraordinary terroir. The genetics, combined with a meticulous honey process, result in a coffee of remarkable character and balance. Its aroma carries fresh summer spices and fruits, reflected in a bouquet highlighted by notes of coconut and berries. Exceptionally clean and delicate—a coffee as refined as a fine white wine.