Heart of Africa Burundian Coffee | small and beautiful inland produced world-famous washed coffee

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Burundi Rutana

The Heart of Africa in Burundi

Country: Burundi Burundi

Producing area: Rutana, town of Reuters

Altitude: 1400-1700 m

Treatment method: washing

Variety: bourbon species

| 01 | production area profile |

Burundi

Burundi

Burundi, the heart of Africa.

According to the statistics of the World Bank in 2011, about 600000-800000 families in Burundi depend on coffee for a living, and coffee is the core of Burundi.

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

The first Arabica coffee tree in Bloomberg was introduced from Belgium in the 1930s. Today, more than 800000 of Bloomberg families depend on coffee cultivation for a living, mostly in small-scale coffee plantations, planted at intervals from other crops, artificially planted, and without mechanized equipment. Most of the varieties of coffee trees are Bourbon and Jackson and Mibirigy, which also belong to the Bourbon system, and the treatment methods are water washing and semi-washing. In the past, it was mostly exported to Belgium, Germany, the Netherlands, Japan, Australia and the United States.

Coffee export is already an important economic source of Bloomberg. Burundian coffee mainly comes from the following five major producing areas, including Kayanza, Ngozi, Mumirwa, Buyenzi, Kirimiro and other well-known coffee producing areas. The pattern of coffee production in Burundi (Burundi) "Heart of Africa" Bloomberg 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.

02 | processing method

"Heart of Africa" in Burundi

In the origin of the town of Reuters, the coffee production pattern of Bloomberg is similar to that of Ethiopia, mainly from small farmers, and the ripe berries harvested by each are sent to the treatment plant for unified treatment. This batch of Reuters Town, a cooperative organized by small family-like coffee farmers, has a total of 539 small coffee farmers, of whom 148 are women. the average family grows 10,200 coffee trees (at least 1000 coffee trees per hectare), indicating its weak annual income and a typical poor small coffee farmer family.

Coffee harvested by small farmers is washed with traditional water. The berries are shelled, soaked and washed in a sink, and then placed on a scaffolding to dry in the sun.

Like other East African countries, Burundian coffee has its own special treatment, that is, double washing (or double fermentation), and the coffee after such treatment will have an extremely grateful taste and bright flavor.

Washed coffee cherries

Coffee beans before shelling

Coffee beans are almost flawless, and the size and water content are quite even. after roasting with high maturity, the bean noodles show a very bright baking color, the taste is full of wild, and the strong flavor and aroma remain. The strong aroma is different from most high-quality and mild coffee on the market, and it has a very high evaluation in Europe. The dry aroma is very strong, which is no less than that of Kenya. when you enter the mouth, you can feel very full-bodied, like vanilla, a little wild, the coffee is full-bodied, the acidity is lower, the texture is slightly stronger than Kenya, and the finish is lighter than Kenya. it has the inherent characteristics of East African beans, but it is also quite unique.

03 | Analysis of raw beans

Generally speaking, Burundian coffee is mainly bourbon, and there are other variants.

Its planting ranges from 700 to 2700 meters above sea level, which produces brighter acidity and lemon aromas, with passion fruit, pineapple, flower and honey flavors, with a quality of more than 86 points SCA, while low-altitude coffee has a thinner texture with more chocolate and hazelnut flavors.

04 | Baking analysis

The density of raw beans is high, firepower adjustment should be especially careful, and fruit flavor and sweetness should be highlighted. If you choose moderate roasting, you can fully show the uniqueness of raw beans. After 1 minute, the initial firepower will be relatively large. Until the initial stage of dehydration, the firepower is adjusted early to make the taste and aroma of coffee uniform.

Yangjia 800N, raw bean 550g, specific operation:

Put the furnace temperature to 200 degrees Celsius, set the throttle to stew for 1 minute, adjust the firepower to 160 degrees, keep the throttle unchanged, adjust the firepower to 160 degrees, drop to 130 degrees, bake to 5: 35 ", the temperature is 152 degrees, the bean table turns yellow, the smell of grass disappears completely, dehydration is completed, throttle tune 4.

In the 9th minute, ugly Hu wrinkles and black markings appear on the bean table, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. at this time, listen clearly to the sound of an explosion point, to 9: 10 "to start an explosion, the small firepower remains the same. The throttle is fully open at 5 degrees (the firepower should not be so careful that there is no cracking sound) 40 degrees, 196.5 degrees into the pot.

The taste of cup test

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

When you enter the mouth, you can feel very full-bodied, like vanilla, a little taste of straw, a little wild feeling, lower acidity than Kenya, slightly thicker texture than Kenya, and a lighter finish, 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

Stew with V60 filter cup, 15g powder and 30g water for 35 seconds

89-90 degrees water temperature extraction, 1:15, medium and fine grinding of small Fuji 4

The second time water injection to 140ml cut off water, wait for the water to drop and then slowly inject water

The speed is uniform and the water level should not be too high

Water injection again until 225ml stops, 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.

Burundian Burundi Heart of Africa washing bourbon single boutique coffee

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