Burundian Breer processing Plant introduces Burundian Coffee Flavor introduces Burundian hand-flushing parameters

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

"Burundi" is a small African country sandwiched between Rwanda, the Republic of Congo and Tanzania. The history of coffee cultivation in Burundi began in the 1930s when coffee was introduced into the country by the Belgians. Since 1998, coffee produced in Burundi has been marketed under the brand name "NGOMA Mild". In other words, good Burundian coffee is collectively called "NGOMA Mild". But in fact, the flavor will be different.

Personally, I think the quality of Burundian coffee is generally good, sweet, palatable and clean-but it really depends on luck to find very good Burundian coffee-beans from the Blair processing Plant-in the dry aroma of ground powder, it is so pleasant to have caramel and floral aromas intertwined with each other. The wet aroma with hot water gives off aromas of lemon and honey. The cup shows that the mouth is sweet, balanced, bright, citrus, lemon, clear and clean, taste quite smooth, this is a bourbon variety, but you will find that this is different from the bourbon produced in Central and South America!

It is suggested that the filter cup V60, the grinding degree of Fuji 3.5, the water temperature 90 °, the ratio of powder to water 1: 15, 15 grams of powder, 225 grams of water, the total cooking time is 2 minutes.