Description of Burundian Bourbon Coffee Flavor in the Heart of Africa Sun description of hand-pulping parameters and introduction of Parma treatment Plant

Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Burundi Champion Treatment Plant Burundi Kayanza Kabuye SEGEC Mpanga Natural

Origin: Kayanza Kabuye

Breed: Bourbon species

Altitude: 1,800 m

Treatment: Solarization

Harvest period: May-August

Flavor Introduction

Dry nose with fresh cantaloupe and lemon peel mixed with sweet strawberry filling. After sipping, you can first feel the fragrance of wine, passion fruit, sour plum soup, tangerine peel, followed by ripe strawberry, peach juice-like sweet and sour fragrance, berry acid, overall round, good layer of sweet and sour feeling.

About Panjia Treatment Plant

2014 Burundi CoE Champion (90 points), 3rd Runner-up (89.17 points) Double winner Treatment Plant

2014 Burundi Prestige Cup National Competition 4th place

(Top 5 of 22 national washing plants in Burundi in that year)

Kayanza Province is located north of Burundi, at the border between Burundi and Rwanda. Kayanza Province can produce high quality coffee in the region due to two main reasons: first, the high altitude climate environment, and second, good washing plant system and equipment.

SEGEC finished fourth in the country at the 2011 Burundi Prestige Cup and won the first and third place in the Burundi CoE Cup test competition.