Characteristics of Burundian coffee and flavor description of Burundian coffee
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Coffee producing areas in Burundi:
Coffee in Burundi is now grown only on small farms. Almost all coffee produced in Burundi is Arabian coffee beans, while coffee trees in Ngozi are planted at an altitude of more than 1200 meters.
Features of Burundian coffee:
Burundi has the most diverse and successful coffee industry in the world, and has its own characteristics. Burundian coffee is fragrant and has excellent acidity.
Flavor: mellow taste, rich aroma, excellent acidity
Suggested baking method: medium to deep baking
★★: good
Londi Coffee bears a striking resemblance to neighboring Rwanda, where coffee from the two countries is often confused. Burundian coffee is mainly grown in bourbon, with traditional wet processing of coffee cherries. Its boutique coffee is characterized by elegant sweetness and bright citrus aromas.
Burundi is a small landlocked country located at the junction of eastern and central Africa, across the Nile and Congo basins, dominated by hills and mountains, with excellent coffee-growing elevations. The history of coffee cultivation in Burundi is not long, its coffee planting industry is carried out entirely in the form of small family farms, there is a great difference in quality, and years of war and social unrest have made its coffee planting industry very chaotic. But I have to admit that it has the potential to produce high-quality coffee.
Burundi Buyendi AA,FWS
Producing country: Burundi
Grade: AA,FWS
Planting area: Buyendi
Brand name: Buyendi
Treatment method: wet treatment
Appearance: 1dcompany300grgrRAME 16-18SCR
Variety: Jackson bourbon
Note: due to ethnic separatism, the chaos of Burundian coffee has been going on for a long time, with a large number of old and new raw beans mixed together, making this coffee unsuitable for grading. This coffee is rough but mild, and has characteristics similar to Kenyan coffee. The flavor is sweet and fruity, with a slightly spicy finish.
Dry aroma (1-5): not applicable
Wet aroma (1-5): not applicable
Acidity (brightness) (1-10): not applicable
Taste (layered) (1-10): not applicable
Taste (alcohol thickness) (1-5): not applicable
Aftertaste (residue) (1-10): not applicable
Balance (1-5): not applicable
Base score (50): not applicable
Total score (maximum 100): not applicable
Strength / main attributes: medium strong / sweet, fruit flavor, spicy aftertaste.
Recommended baking degree: full city
Contrast: very similar to Kenyan coffee
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