Burundi: Rwiri Yagikawa

We are excited to bring you another coffee out of Burundi.

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.

This is another beautiful Farm Gate coffee that is good for espresso.

Cupping Notes: semi-refined type sugars, opening up to hints of all-spice, tea-like accents of chamomile and buckwheat tea, and shaved lemon peel 

Brew Recommendations: Drip, French Press, pour over, espresso

Farm Gate Coffee: Farmers paid at least 50% above Fair Trade

Varietal: Bourbon

Region: Rwiri, Northern Province

Altitude: 1750+ meters

Process: Wet processed (washed) and patio sun-dried on raised beds

Equity Pricing (EP) Levels

Sustaining Level: $16 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Uplifting Level: $20 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Benefacting Level: $24 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Sourced from the Rwiri region of Kayanza Province, this Burundi offering from Keia & Martyn's Coffee highlights the distinct character of the Burundi · Rwiri, Kayanza Province terroir. The coffee is comprised of the Bourbon varietal, a plant widely celebrated for its balanced sweetness and complex acidity. Following harvest, the cherries underwent a washed process, a method typically employed to emphasize the inherent clarity and brightness of the bean.

In the cup, this lot presents a nuanced profile featuring semi-refined sugars, all-spice, chamomile, buckwheat tea, and shaved lemon peel. While individual experiences may vary, those exploring the flavor wheel will find these specific notes offer a sophisticated look at how traditional processing techniques can shape the final expression of high-altitude Bourbon. This selection serves as a compelling example of the meticulous work performed by the Yagikawa Farmers Cooperative Society.