Burundi Rwiri Yagikawa Station

So much flavor to unpack; dried stone fruit, cinnamon powder and clove spice, pink grapefruit and perfumed floral hints, mouth-cleansing black tea-like acidity. City to Full City. Good espresso.

In stock
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Rwiri, Kayanza Province
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-Dried
Arrival date January 2020 Arrival
Lot size 50 (lot 1 & lot 2)
Bag size 60 KG
Packaging GrainPro Liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade A1
Appearance .6 d/300gr, 15+ Screen
Roast Recommendations City to Full City
Type Farm Gate
Recommended for Espresso Yes

This coffee is from Yagikawa Farmers Cooperative Society in Kayanza Province, Burundi. Yagikawa 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 hand labor that goes into these coffees is apparent when looking at the green beans and roasted coffee, with very few defects found. This significantly adds to cup consistency from one brew batch to the next. 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 station. These 50 bags are made up of Lots 1 and 2, day lot separations grouped together based on identical cup profiles.


*check out  our videos on coffee processing in Burundi as well as a talk on cost of production vs. coffee prices in this recent blog post.

Yagikawa has cooked sugar and baking spice sweetness in the fragrance and aroma, even a floral citrus note in the lightest City roasts. Spiced, sweet smells comes through in the fragrance like clove powder, along with cola, raw sugar and a ginger powder accents. City+ roasts brew up a medium-bodied cup with silky mouthfeel and acidity that leads to a mouth-cleansing finish. The underlying sweetness has a flavor of turbinado or sugar-in-the-raw, an intensity level that more than matches any bittering cocoa roast tones that may creep into the cup. "Balance" is an understatement in regards to these two cup characteristics. The cooling coffee yields dried stone fruit and cinnamon powder accent notes, clove candy and a perfumed floral hint up front. City roasts have a sweet citrus note that becomes more clear as you move through the cup and an acidic presence is felt as both pink grapefruit and fine black teas. Molasses undertones holds up to darker roasting and yield a sweet, dark roasted coffee, bittersweet dark chocolate flavors are dotted with intimations of dark berries. Espresso shots have opaque body and the flavors at Full City and Full City+ revolve around Hershey's chocolate syrup, baking cocoa powder and complex cinnamon spice and licorice notes accenting the finish.