Buwai (Bwayi) processing plant introduces Burundian AA coffee flavor description baking suggestion

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Burundi AA- Buwai (Bwayi) processing plant

Burundi is located in the heart of Africa. It has been growing and producing coffee since 1930. Most of the varieties are bourbon species like neighboring Luanda. Coffee grows in the mountains of 1250-2000 meters above sea level. In Burundi, about 800000 families are planting coffee beans with an area of 60, 000 hectares and 250000 coffee trees. The quality is good and clean, coupled with properly graded coffee, there will be strong and complex BlackBerry acid. These are all coffee exported to northern Europe, which accounts for about 80% of Burundi's economic income. Far more than other crops, as long as civil war and ethnic killings are stopped like Luanda, Burundian coffee is believed to be the next high-quality producer in Africa.

The Buwai (Bwayi) processing plant in Burundi is the largest procurement plant for raw bean merchants from Europe and the United States in Burundi.

The grading system of Burundian coffee is the same as that of Kenya. there are AA marks on all coffee bean bags that are as good as Kenya. the coffee beans produced by the fifth batch of Bwayi processing plant in the northern Kayanza region are native to Arabica, and the coffee is not as good as the large grains from Kenya or Tanzania. About 16-17 mesh is similar to Luanda coffee (photo in Boulogg). Overall, the defective coffee beans of the Buwai processing plant in Burundi are rarely carefully selected by hand, the weight loss ratio of roasted to light roasted (city) coffee beans is 15%, and the proportion of empty shell beans to bad beans is 2%. It does not particularly boast a mellow and soft taste, and the flavor is similar to that of Isobiayagashev, which is a traditional East African bean that tends to be fragrant with flowers and plants.

Burundian Buwai (Bwayi) processing plant coffee particles about 16-17 mesh, the color is yellowish brown.

The end of shallow baking (City): the coffee has the aroma of peanut biscuits after grinding, and after brewing, there is a hint of mint cool in the aroma of blueberry jasmine, the taste is thin and simple, the complexity is not high, the sour quality is not the strong BlackBerry acid is not strong flower acid, the aftertaste is sweet sugar from sugar cane, and the acidity of lemon gradually emerges after the coffee turns cold.

Full City: coffee has the spicy aroma of cinnamon at this time, gives off the mellow sweetness of nut chocolate when brewed, is very round and smooth with the taste of cheese cream, and has the sweetness of grape orange in the finish, which is great to have the pure and full-bodied aroma common in Colombian coffee.