We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Farm: Yagikawa Coop
Region: Kayanza
Process: Washed
Variety: Bourbon
Altitude: 1650-1950 MASL
 
Yagikawa Coop is a group of over 800 small-holder farmers in the Kayanza region of Burundi. This coop was founded in 2007 and is one of the oldest cooperatives in Burundi. In Kirundi, the official language of Burundi, Yagikawa means “Talk About Coffee”.
 
Coffee is delivered in cherry and fermented for 12-18 hours before being dried on raised beds. Drying times from 10-14 days are typical in Kayanza depending on the weather.