The history of Burundian coffee, the taste of Burundian coffee

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History of Burundian coffee

Burundian coffee was introduced by Belgians in the 1930s and has been cultivated for more than 70 years. It now covers an area of about 60,000 hectares, mainly in the form of family farmers. At present, nearly 800000 farmers in Burundi are engaged in coffee cultivation. Burundian coffee is mainly grown in the mountains at an altitude of 1250-200m. It is hot during the day and cool in the morning and evening. It is very suitable for coffee growth, and the coffee produced is of good quality. There are two varieties of coffee in Burundi: Aral iea coffee and Robusta coffee. Medium-grain coffee is mainly grown in low-altitude areas below 10 (blade meters), and the yield accounts for only 4%. 1995 was the year with the highest coffee production in Burundi, with an annual output of 41000 tons. The export income of coffee accounts for the total export income of Burundi. So%, is the main source of Burundi's foreign exchange income.

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.

The taste of Burundian coffee

Flavor: sour citrus, lemon, orange, almond aromas

Taste: citrus acidity, lemon, orange, almond aromas, tangerine peel aromas, clean, round and balanced with a long finish.