Burundian coffee beans hand-brewed coffee extraction time, powder-water ratio, grinding degree and water temperature are recommended.

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Use V60 filter cup to boil Burundian coffee beans, 15 grams of powder 30 grams of water steaming for 35 seconds, 89-90 degrees water temperature extraction, 1:15, medium and fine grinding small Fuji 4, the second water injection to 140ml cut off water, wait for the water to drop and then slowly water injection, the speed is uniform, the water level should not be too high, again water injection to 225ml stop, extraction time 2:15 seconds

Burundi is a very beautiful landlocked country, located on top of the steep East African Rift Valley with complex terrain. The magnificent ridge on the east bank of Lake Tanganyike is the watershed between Africa's two major rivers, the Nile River system and the Congo River system, known as the "Heart of Africa". The "Heart of Africa" in Burundi was introduced by the Belgians. Burundi began to grow coffee in 1930. The varieties are mostly bourbon varieties like neighboring Rwanda, and coffee grows on mountains ranging from 1750 to 2000 meters above sea level.

The first Burundian Arabica coffee tree was introduced from Belgium in the 1930s. Today, more than 800000 of Burundian families depend on coffee cultivation for a living, mostly in small-scale coffee gardens, planted at intervals from other crops, artificial planting, and no mechanization equipment. Most of the varieties of coffee trees are Bourbon and Jackson and Mibirigy, which also belong to the Bourbon system. They are treated with water washing and semi-washing, which were mostly exported to Belgium in the past. Germany, Netherlands, Japan, Australia and the United States.

Coffee export is already an important economic source for Burundi. Burundian coffee mainly comes from the following five major producing areas, including Kayanza, Ngozi, Mumirwa, Buyenzi, Kirimiro and other famous coffee producing areas. Burundi (Burundi) "Heart of Africa" the pattern of coffee production in Burundi is similar to that in Ethiopia, with the majority of smallholder production, and the farmers of the Niarunashi Cooperative (Nyarunasi Cooperative) send their harvested ripe berries to the treatment plant for unified treatment.

Although there are other small producing areas, these areas are the most famous for their coffee.

Buyenzi

The largest coffee producing area in the country, bordering Rwanda. Two specific areas, Cayanza Kayanza and Nogoz Ngozi, are the most famous.

The climate in the Cayanza area is extremely mild, with an average temperature of 18 °C, and most small farm estates are located between 1700 and 2000 meters, with the dry season in summer. Coffee from Cayanza scored a high score of 91.09 in the 2015 COE competition.

Nuoguoz is located in the northeast of Burundi, which is similar to the elevation of Cayanza. Although its output is less than that of Cayanza, it has also shown great potential for quality in recent years. In the 2015 COE competition, its best batches scored 88.92%, while other batches from the region also scored more than 85%.

Coffee from Cayanza is drying in the sun.

Kirundo, Bugesera

In northeastern Burundi, the yield is low, but the development potential is good; at an altitude of about 1400-1700 meters, the best score for COE in this producing area is 86.62m.

Muyinga, Bweru

Another producing area in northeastern Burundi bordering Tanzania. The average elevation is 1800 meters above sea level and has its typical Burundian characteristics: mild climate, volcanic soil and high rainfall.

Gitega, Kirimiro

Located in the mountains of central Burundi, the average temperature is 12-18 °C. The annual rainfall is about 1100pp, which is lower than that in other producing areas.

In addition to COE award-winning coffee, this producing area also has a professional coffee laboratory that focuses on the quality control of exported coffee.

Bubanza, Mumirwa

Located in the north of Burundi, bordering Luwanda and the Democratic Republic of the Congo, 1100-2000 meters above sea level, the average temperature is 12-18 °C, and the annual rainfall is about 1100pp.

Dry aroma is very strong, not inferior to Kenya, citrus, cream, caramel

When you enter the mouth, you can feel very rich, like vanilla, a little taste of straw, a little wild feeling, lower acidity than Kenya, slightly stronger texture than Kenya, with a lighter finish than Kenya, with the inherent characteristics of East African beans, but also quite unique.

Flavor features: Brin, kumquat, lemon, dried fruit, caramel, light acidity, smooth taste, saturated aroma, rich and lasting finish.

04 | Cooking analysis

Hand punch reference

Use V60 filter cup, 15 grams of powder 30 grams of water steaming for 35 seconds, 89-90 degrees water temperature extraction, 1:15, medium and fine grinding small Fuji 4, the second water injection to 140ml off, wait for the water to drop and then slowly water injection, uniform speed, the water level should not be too high, again water injection to 225ml stop, extraction time 2:15 seconds ~

Quickly bring out the attractive aroma of citrus when brewing, and feel the feeling of citrus black tea after the entrance.

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