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Next Brew Box Shipment Date -> 29th May 2024 🗓
Next Brew Box Shipment Date -> 29th May 2024 🗓



Red Bourbon






1800 masl



“About this Coffee

Rather than a person, Andy is a philosophy: seeing the art in everyday things. Coffee is consumed daily by so many people and is often not valued for the amazing flavour bomb it actually is. With Andy we try to get coffee’s true identity to a wider audience.

Therefor our first Andy Blend is an easy to brew, low margin of error coffee. It stays true to our light roast, while sourcing coffees that naturally offer the chocolaty, nutty notes you all crave for. Next to that we offer a range of fruity, more complex coffees which will truly get your tastebuds going.

For single origins we believe in the third wave coffee vision. Roasting light allows us to fully explore the beautiful world of coffee. With our 3 ranges NOT SO FRUITY, FRUITY WASHED and FRUITY UNWASHED we believe we cater for a wide audience. We are proud to find true gems over and over again.
About The Farmer

The washing station is in the valley where the eponymous Yandaro river runs. The growing area around the station benefits from being close to the Kibira Rainforest. A rainforest helps maintain groundwater reserves and adequate nutrition levels in the soil for the region surrounding it. Stationed near the rainforest and a large river, Yandaro station is in a very strategic location within a high-potential coffee region.During the harvest season, all coffee is selectively hand-picked. Since most families only have a few hundred trees, harvesting is done almost entirely by the family.

Once sorted, cherry is pulped within 6 hours of delivery. The station’s pulper can process up to 3 tons of cherries per hour. During pulping, cherry is separated into high- and low-grade by density on a Mackinon 3-disc pulper outfitted with an additional separation disk. The coffee is then fermented for 10 to 12 hours in clean water from a nearby stream. Following fermentation, coffee is run through washing and grading canals to remove any remaining mucilage and to separate beans by density.

Parchment is transported to the drying tables where it will dry slowly for 2 to 3 weeks. Pickers go over the drying beans for damaged or defective beans that may have been missed in previous quality checks. Each table has a traceability tag with the lot info. Drying parchment is stirred regularly and any parchment with visual defects is removed.