Yandaro

Producer

Yandaro

Yandaro Washing Station is located in the rolling hills of northern Kayanza, near the Rwandan border. The station works with roughly 3,000 smallholder families, each tending small plots of Red Bourbon coffee trees. Many farmers have been cultivating coffee for generations, and their knowledge of local conditions is central to the quality of the cherry they deliver.

We first began sourcing coffee from Yandaro in 2021 and visited the station in 2024. On-site, it was clear how carefully each step of the process is managed. Station manager Celeste plays a pivotal role in maintaining consistency, overseeing cherry selection, depulping, fermentation, and drying. The combination of experienced management, dedicated farmers, and supportive infrastructure allows Yandaro to produce consistently clean, sweet coffee with bright acidity, making it a standout partner in our Anemone line.

The fertile hills of Kayanza, with reliable rainfall and rich soils, provide ideal conditions for high-quality coffee production.

Yandaro sits at an altitude that provides ideal climate and soil conditions for coffee, with abundant groundwater from the Yandaro River supporting surrounding smallholder farms. The station processes only the top-quality cherry, using fully washed methods that emphasise clarity and sweetness. Parchment is carefully fermented, washed, and dried on raised beds, with ongoing sorting to remove defects.

Station manager Celeste coordinates operations and quality control, ensuring that each stage meets high standards. The station not only provides a reliable outlet for local farmers but also contributes to the community through fair payments and seasonal support. By maintaining strong relationships with thousands of smallholders, Yandaro plays a central role in sustaining the local coffee economy. Their careful processing combined with the region’s fertile soils and microclimate results in coffees that are consistently clean, vibrant, and expressive, reflecting both the people who produce them and the unique terroir of Kayanza.