Differences, distinctions and awards of sunburn bourbon boutique coffee beans in Kayanza province, Burundi

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Hand-washed Burundi. 15g powder, medium grinding (small Fuji ghost tooth knife 4 grinding), v60 filter cup, 88-89 degrees water temperature, the first injection of 30g water volume, 27 seconds of stewing, injection to 105g water volume cut off water, wait for the powder bed water volume to drop to half, then inject water slowly until 225g water volume, tail section do not, water powder ratio 1:15, extraction time 2:00

Factory Name: Qianjie Cafe Address: No. 10 Baoan Qianjie, Yuexiu District, Guangzhou City Contact: 020-38364473 Shelf Life: 90 Net Content: 227g Packing: Bulk Coffee Bean Ripe Degree: Coffee Ripe Bean Origin: Other/other Roasting Degree: Moderate Roasting

Burundi Kayanza Kabuye Natural

Country: Burundi

Growth: 1750 m

Origin: Kayanza Kabuye

Degree of roasting: medium roasting

Treatment: Sunlight

Burundi is located south of the equator in central and eastern Africa. It borders Rwanda to the north, Tanzania to the east and south, Congo to the west and Lake Tanganyika to the southwest. There are many plateaus and mountains in the territory, most of which are composed of plateaus on the east side of the Great Rift Valley. The average altitude of the whole country is 1600 meters, which is called "Mountain Country". More than half of them sit on the famous Lake Tanganyika. The capital is Bujumbura. West lakeshore and river valley and east for tropical savanna climate; central and western tropical mountain climate. The annual average temperature is 20--24℃, and it can reach 33℃. 3--5 The rainy season is from October to December, and the dry season is from October to December.

Burundi coffee bears striking similarities to neighbouring Rwanda, whose coffee is often confused. Burundi's coffee cultivation is dominated by bourbon, processed coffee cherries using traditional wet processing, and its fine coffee is characterized by elegant sweetness and bright citrus aromas. This batch belongs to Bourbon microbatch.

Breed: Bourbon

Treatment plant: Parnjia Treatment Plant

Flavor: Grape rind, orange wine, fermented fruit

This batch is sun-cured bourbon seed, micro-batch, producing area is located at Maldadi Peak of Panjia Processing Plant in Kabye District, Kayanza Province. The altitude is very high, even more than 2000 meters. The soil is fertile and gravel soil, which is very suitable for coffee growth. It is recognized as the best coffee processing plant in Burundi.

Burundi has one of the most diverse and successful coffee industries in the world, and it has its own characteristics. Coffee was introduced to the country by Belgian colonists in 1930 and is now grown only on small farms. Unfortunately, many of these farms are located on the border with war-torn Rwanda, putting pressure on coffee production. Coffee produced in Burundi is almost exclusively Arabica beans, while coffee trees in Ngozi are grown at more than 1200 meters above sea level. Burundi coffee is aromatic and rich in flavor, with excellent acidity, and most of the products are exported to the United States, Germany, Finland and Japan.

Flavor Description: Aromas of raisins, blackberry jam and ripe peaches, sweet flavors of cranberry, citrus and peach juice in the front, rich sweetness of caramel and marmalade filling the whole cup of coffee, and strong fermented aroma in the sun, such as orange wine or peach flavor, is definitely a unique Burundi fine coffee.

Bourbon coffee (French: Café Bourbon) is a coffee produced from the coffee tree cultivated for Arabica coffee bourbon. Bourbon coffee was originally grown in Réunion, also known as Isle Bourbon until 1789. Later occupied by France to connect it to Africa and Latin America, it is now one of the two most popular Arabica coffee producers in the world, with bourbon usually produced at altitudes of 3500 to 6500 feet (1062 - 1972 m).