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Yagikawa is a refined, if not somewhat neutral cup, with convincing sweetness, pointed, clean finish, notes of turbinado, black tea, cinnamon and ginger spice, crisp acidity, and a pristine finish. City to City+.
|Processing||Wet Process (Washed)|
|Drying Method||Raised Bed Sun-dried|
|Arrival date||February 2018 Arrival|
|Bag size||60 KG|
|Appearance||.4 d/300 grams; 15+ Screen|
|Roast Recommendations||City to City+|
|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 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.
Yagikawa has baking spice in the aromatics, sensed first in the dry grounds. Our City roast has a cola smell in the ground coffee, along with raw sugar and ginger powder. Breaking the wet crust releases a delicate floral tea aspect, amidst caramelizing sugar pungency. The brewed cup has a refined, if not somewhat more neutral profile, with convincing sweetness, and pointed, clean finish. The sweetness reminds me of the "raw" aspects of turbinado, with a slight molasses aroma and flavor. There's a brisk tea element that is mouth-cleansing, and a flavor of black tea with highlights this aspect. City to City+ is where this coffee excels, acidity crisp and clear, and having a structuring effect. Yagikawa is an excellent pour-over brew, with soft fruit flavors moving into dry cinnamon and ginger spice accents, and a finish that is tea-like and pristine.