What is the flavor and characteristics of Burundian boutique coffee beans in micro-batches? The story of planting in Burundi

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What is the flavor and characteristics of Burundian boutique coffee beans in micro-batches? The reason for the story of planting in Burundi? How do you hit Burundi?

Planting area: Burundi

Coffee variety: bourbon old-Mibirizi

Altitude: 1800 m

Raw bean treatment: washed (fermented by 18Murray for 24 hours) and dried on the scaffolding.

The Republic of Burundi, a small war-torn landlocked country in East Africa, is slightly smaller than Taiwan and has a population of about 8 million. The economy is dominated by agriculture, which makes a living for nearly 90% of the people. Coffee is one of the main means for the country to earn foreign exchange. Over the past five years, with the help of international aid programs, Burundi has helped farmers grow high-quality coffee in exchange for land ownership.

The Micro-Lot from Zijama is grown at an altitude of 1800 meters above sea level and is located in the northern part of the country in the high mountains near Rwanda. Coffee grown in this area is usually harvested and sent to the local state-run washing plant for follow-up operation.

The reason why it is called "very few batches of beans" is due to the use of the local old bourbon species, Mibirizi, whose name comes from the first bourbon tree that was transplanted from Guatemala to Rwanda more than a hundred years ago. after adapting to the climate, it is precious to be planted in Burundi.

It is said that Burundi will join the Cup of Excellence this summer to hold excellent cup test competitions and bidding activities, when the price will inevitably rise, and it is recommended to buy every bargain at present.

In terms of flavor, it has a strong citrus flower fragrance, excellent sweetness, and impeccable balance and richness as a whole, but the special local flavor that belongs to Burundi, the heart of Africa, is really irresistible.

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.