Burundian Coffee Bean Variety Information description characteristics planting areas

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Burundian 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. This batch belongs to bourbon species micro batch.

Variety: bourbon species

Processing plant: Parnjia processing plant

Flavor: grape peel, orange wine, fermented fruit

This batch is sunburn bourbon species, micro-batch, production area is located in Cabuye District, Cajun District, Cajun Jia treatment plant Mardadi, very high altitude, even more than 2000 meters of mountain area, fertile soil, gravelly soil, very suitable for coffee growth, recognized as the best coffee processing plant in Burundi

Burundi has the most diverse and successful coffee industry in the world, and has its own characteristics. Coffee in this country was introduced by Belgian colonists in 1930 and is now grown only on small farms. Unfortunately, many of these farms are on the border with war-torn Rwanda, putting pressure on coffee production. 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. Burundian coffee has a rich aroma and excellent acidity, and most of its products are exported to the United States, Germany, Finland and Japan.

Taste: flavor description: rich aromas of raisins, BlackBerry jam and ripe peaches, the first is the sweet flavor of cranberry, citrus and peach juice, and the rich sweetness of caramel and orange jam is also full of the whole cup of coffee. the sun's fermented wine is also very prominent, such as orange wine or peach taste, is definitely a unique Burundian boutique coffee.

Bourbon coffee (French: Caf é Bourbon) is a kind of coffee produced by growing coffee trees in bourbon cultivation of Arabica coffee. Bourbon coffee was originally grown in Reunion, which was also known as bourbon Island (? le Bourbon) before 1789. Later occupied by France to connect with the African continent and Latin America, it is now one of the two most popular producers of Arabica coffee in the world. Bourbon coffee is usually produced between 3500 and 6500 feet above sea level.

Burundi is located south of the equator in east-central Africa. It is bordered by Rwanda to the north, Tanzania to the east and south, Congo (Kinshasa) to the west, and Lake Tanganyika to the southwest. There are many plateaus and mountains in the territory, most of which are composed of the plateau on the east side of the East African Rift Valley, with an average elevation of 1600 meters above sea level, which is known as the "mountain country". More than half of them are located on the famous lake Lake Tanganyika. The capital is Bujumbura. The lakeside and river valleys in the west and the savanna climate in the east; the tropical mountain climate in the central and western regions. The annual average temperature is 20 ℃ 24 ℃, which can be as high as 33 Mel. The heavy rainy season is from May to May, the light rainy season is from October to December, and the other months are dry season.

Factory name: Qianjie Cafe address: No. 10 Baoqian Street, Yuexiu District, Guangzhou City, contact: 020-38364473 shelf life: 90 net content: 227g Packaging: raw and cooked coffee beans in bulk: coffee cooked beans origin: other / other roasting degree: moderate roasting

Burundi Kayanza Kabuye Natural

Country: Burundi

Growth: 1750 m

Production area: Kayanza Kabuye

Baking degree: medium baking

Treatment: insolation

Hand-washed Burundi. 15g powder, medium grinding (small Fuji ghost tooth cutter 4 grinding), v60 filter cup, 88-89 degrees water temperature, 30g water injection for the first time, steaming for 27 seconds, water injection to 105g water cut off, wait for the amount of water in the powder bed to reach half and then water injection, slow water injection until 225g water, no water powder ratio at the end, 1:15, extraction time 2:00