Intelligentsia - Consumer orders over $35 get FREE shipping all February long!

The highest order of Burundi’s ceremonial sacred drums, Karyenda is used to celebrate the harvest. The coffee that bears its name offers a bright acidity and full body with flavors of tangerine, dried cherry, and a tamarind finish.
  • SKU 233003
  • Country Burundi
  • Region within Country Kayanza
  • Elevation 1700 - 2000 m.a.s.l.
  • Farm / Producer Name Yandaro CWS
  • Buyer Geoff Watts
  • Cultivar Mibirizi, Jackson, Bourbon
  • Harvest Time March - June 2016
Direct Trade 1
Single Origin 1
In Season 1
CitrusTropicalDried Fruits

Karyenda Burundi

We named this coffee Karyenda to honor one of Burundi’s most exciting cultural traditions—its mesmerizing, intoxicating drumming. This music is incredibly powerful—relentless, polyrhythmic, and profoundly energetic. We feel the same way about the coffees produced here; they have a complexity and dynamism that calls our attention and holds us transfixed. Karyenda is highest in the order of ceremonial sacred drums, and its use was reserved for major events or special circumstances that called for its exceptional power. The maturation of the first fruits that signal the beginning of the agricultural season was among the occasions that brought the drums out, to announce and celebrate the coming of the harvest. For us, the arrival of coffees from Burundi to our menu has another kind of seasonal relevance: they mark the transition from Northern to Southern Hemisphere coffees, and provide a vibrant energy to ring in the start of winter.

This edition of Karyenda comes from Yandaro, a mid-sized washing station in the Kayanza region that has recently undergone a major renovation and aims to become one of the best quality producers in the region. From late March until mid June, Yandaro is a bustling center of activity. Hundreds of people come and go from the station each day. Coffee cherries flow in on a daily basis and undergo rigorous sorting before they are de-pulped and fermented. Most of this work is done by hand, and during the day there is constant motion as coffees move through each stage of processing. After fermentation, beans are soaked in a water bath and then separated by density in washing channels to generate five different quality grades and isolate the best caliber coffees. The sorting continues throughout the drying process; the coffee is slowly dried on elevated beds over a period of up to two weeks, and during this time workers at Yandaro carefully sift through the coffees in its parchment shell to remove any discolored or misshapen beans.

Once the harvest season is finished the focus of the management team shifts towards agronomy support. The Yandaro washing station has a newly developed system for delivering technical assistance to the nearly 3500 farmers in the surrounding communities who rely on the station to bring their coffees to market.Over 100 farmers have been trained by the staff of agronomy engineers to serve as leaders and spread best practices knowledge within their village. Each of them is responsible for working with sub-groups of 30 growers and serving as the communication link to the washing station. These lead farmers utilize their own farms as demonstration plots.

All of the coffee from Yandaro is hulled, screened and prepared for export at the Budeca mill in nearby Gitega. There it undergoes another intensive sorting process, to further isolate the top qualities. After the usual density, size and color sorting the coffee is inspected under black lights and hand-sorted a final time before bagging. The result of all of this effort is coffee of exceptional vibrancy and clarity that makes good on all of the latent potential in Burundi, one of the most underrated coffee origins in the world and a rising star on the African continent.

Espresso

Espresso

All home and commercial espresso machines.

Turkish Grind

Turkish Grind

If you need a little bit coarser grind for your espresso machine or utilize this favorite preparation in eastern Europe.

Stovetop Espresso

Stovetop Espresso

Moka pots and stovetop espresso kettles need a very fine grind.

Cone Filter - Paper

Cone Filter - Paper

Most automatic and electric brewers utilize this grind setting.

Cone Filter - Gold

Cone Filter - Gold

Automatic brewers with reusable mesh filters, or a Kone manual brewing insert.

Universal

Universal

If you're buying for a friend, or are just not sure - this is a good grind for most drip brewers.

Technivorm

Technivorm

We found this excellent automatic brewer needed a bit coarser grind than other cone filter brewers.

Vacuum Brewer

Vacuum Brewer

For those with an electric or flame-heated vacuum brewer.

Flat Bottom - Paper

Flat Bottom - Paper

Any basket-style brewer, including automatic and Kalita wave manual brewing.

Flat Bottom - Gold

Flat Bottom - Gold

For automatic brewers with basket-style reusable filters.

French Press

Hario Dripper

Manual pourover cone brewing is a simple, no frills way of brewing.

Grind Type

French Press

A classic of immersion brewing. Select this grind for perfect classical preparation.

Chemex

Chemex

The iconic Chemex, this grind provides a perfectly paired offering for the special filters made for this brewer.

Percolator

Percolator

Our coarsest grind, this also provides a good pre-ground solution for cold brew at home.

Whole Bean

Whole Bean

For those with a grinder at home, we love freshly ground coffee! We prefer burr grinders for a more even brew.