Burundi Yagikawa Station

Brewed, Yagikawa is a "complete" cup; muscovado sugar sweet, brisk black tea with lemon spritz, mild citric-like acidity, and a finish that comes to a point. "Pristine" comes to mind when drinking a City roast. City to City+.
Out of stock
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Africa
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Arrival date Feb 13 2017
Lot size 40bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade A1
Appearance .4 d/300 grams; 15+ Screen
Roast Recommendations A pristine cup with light roasting; City to City+
Weight 1 LB
Recommended for Espresso Yes
This coffee is from Rwiri washing station and is part of a larger cooperative group, Yagikawa Farmers Cooperative Society. Rwiri is very new, which was apparent on a recent visit in that the machinery, tanks, and overall build of infrastructure appears to be brand new and of solid construction. Rwiri operates as most other cooperative collection stations in the region: as a central location where small farmers/coop members can deliver whole cherry for sale, processing, and eventual export outside of the country. The station itself is situated at 1750 meters above sea level, affording access to some of the highest farms in the area. Bourbon is the dominant cultivar in the region (as is the case in most of Burundi), a variety known for syrupy sweetness when grown in high altitudes. This is a fully washed coffee, wet-processed and dried on raised African beds at the Rwiri station. This is the first year we've purchased this coffee, and we're impressed by the complexity, sweetness, and cleanliness found in the cup.
Yagikawa has baking spice in the aromatics, sensed first in the dry grounds, potent from the grinder. Our City roast has a cherry cola smell in the ground coffee, along with cinnamon and ginger powder accents. Breaking the wet crust releases a delicate floral tea aspect, amidst a heady caramel-sugar sweetness. A Full City roast revealed a potential for cocoa bittersweetness not so apparent at City. The brewed cup has a refined profile, extremely convincing sweetness, and pointed, clean finish. The sweetness reminds me of the "raw" aspects of dark brown sugar or muscovado, replete with a near floral molasses aroma and flavor. There's a brisk tea element that is mouth-cleansing, and a flavor of black tea with fresh squeezed lemon highlights this aspect. City to City+ is where this coffee excels, acidity crisp and clear, providing a focal point (we scored acidity 8.9, and though it's not as bright as a Kenya, it adds structure, rings clear, and is easily discernible without being puckering). Yagikawa is an excellent pour-over brew, with subtle fruit flavors of sweet lime moving into dark spice accents, and a finish that is tea-like and pristine.