How do you drink Burundian coffee? How much is the Burundian coffee bean by hand?

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Burundi Coffee Bean Production Area

Burundi

Burundi

Burundi, the heart of Africa.

According to World Bank statistics for 2011, between 600,000 and 800,000 households in Burundi depend on coffee for their livelihood, and coffee is at the heart of Burundi.

Burundi is a very beautiful landlocked country, located on the steep East African Rift Valley. The terrain is complex. The magnificent ridge suddenly rising on the east bank of Lake Tanganyike is the watershed between the Nile River system and Congo River system, two major rivers in Africa. It is known as the beautiful title of "Heart of Africa." Burundi "Heart of Africa" Introduced by Belgians, coffee has been grown in Burundi since 1930. Varieties are mostly bourbon varieties like neighboring Rwanda. Coffee grows in the mountains at an altitude of 1750 to 2000 meters.

The first Arabica coffee tree in Burundi was introduced from Belgium in the 1930s. Up to now, more than 800,000 Burundi families rely on coffee cultivation for their livelihood. Most of them belong to small-scale coffee plantations, which are planted at intervals from other crops. They are planted artificially without mechanized equipment. Most of the coffee trees are Bourbon and Jackson and Mibirigy, which belong to Bourbon system. The treatment methods are washing and semi-washing. In the past, they were exported to Belgium, Germany, Netherlands, Japan. Australia and the United States.

Coffee exports have become an important economic source for Burundi. Coffee beans in Burundi mainly come from the following five major producing areas, mainly Kayanza, Ngozi, Mumirwa, Buyenzi, Kirimiro and other famous coffee producing areas. Coffee production patterns in Burundi,"Heart of Africa," Burundi are similar to Ethiopia, with smallholder production predominating. Farmers in Nyarunasi Cooperative send their harvested ripe berries to the treatment yard for unified treatment.

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

Buyenzi

The largest coffee-producing region in the country, bordering Rwanda. Two of the specific areas Kayanza and Ngozi are the most famous.

Kayanza has an extremely mild climate, with an average temperature of 18°C. Most small farms are located between 1700 and 2000 meters, and summer is dry. In the 2015 COE competition, coffee from Kayanza scored 91.09.

Located in the northeast of Burundi, Nogoz is at the same altitude as Kayanza. Although its yield is lower than Kayanza, it has also shown good quality potential in recent years. In the 2015 COE competition, its best batch scored 88.92, and other batches from this region also scored above 85.

Coffee from Kayanza is sun-dried

Kirundo, Bugesera

Northeast of Burundi, its yield is low, but its development potential is good; the altitude is about 1400-1700 meters, and the best COE score of this production area is 86.62 points

Muyinga, Bweru

Another production area northeast of Burundi, bordering Tanzania. The average altitude is 1800 m and it has typical Burundi characteristics: mild climate, volcanic soil, high rainfall.

Gitega, Kirimiro

Located in the central mountainous area of Burundi, the average temperature is 12-18°C. The annual rainfall is about 1,100 pp, which is lower than that of other producing areas.

In addition to COE award-winning coffee, this production area also has a professional coffee laboratory focusing on export coffee quality control.

Bubanza, Mumirwa

Located north of Burundi, bordering Rwanda and the Democratic Republic of the Congo, it has an altitude of 1,100 -2000 m, an average temperature of 12-18°C and an annual rainfall of approximately 1,100 pp.

Burundi Coffee Bean Processing

Burundi "Heart of Africa"

Burundi's coffee production pattern is similar to Ethiopia's, mainly produced by small farmers, who send their harvested ripe berries to the treatment yard for unified treatment. This batch of Reuters town origin, it is a cooperative organized by family-like coffee small farmers, a total of 539 coffee small farmers families, 148 of whom are women, an average of 10 to 200 coffee trees per family (one hectare area can grow at least 1000 coffee trees), it can be seen that their annual income is weak, but also a typical poor coffee small farmers families.

Coffee farmers harvest coffee, with traditional washing treatment, berries shelled into the sink after soaking and washing, placed on the shelf sun drying is complete.

As in other East African countries, Burundi coffee has its own special treatment, double washing (or double fermentation), which produces coffee with an extremely grateful taste and bright flavor.

washed coffee cherries

Burundi coffee beans before shelling

Coffee beans are almost flawless beans, size and moisture content are quite average, high maturity after roasting, bean noodles consistently show quite bright roast color, taste full of wildness, residual strong taste and aroma, rich aroma and most of the market quality and mild coffee are different, in Europe has a very high evaluation. The dry aroma is very strong, no less than Kenya; when you enter, you can feel very strong, vanilla-like taste, a little wild feeling, coffee rich, lower acidity than Kenya, slightly stronger texture than Kenya, lighter finish than Kenya, has the inherent characteristics of East African beans, but also quite unique.

Analysis of Green Burundi Coffee Bean

Generally speaking, Burundi coffee beans are mainly bourbon varieties, there are other varieties (such as Jackson and Blue Mountain), and its cultivation from 700-2,700 meters above sea level, higher altitude will produce a brighter acid and lemon flavor, with passion fruit, pineapple, floral and honey flavors, its quality can reach SCA 86 points or more; while the coffee at lower altitudes is slightly thinner, with more chocolate and hazelnut flavor.

Origin: Bubanza

Breed: Bourbon Bourbon

Altitude: 1400 m to 1700 m

Soil: volcanic soil

Grade: AA

Treatment: Washing

Harvest period: March to August

Flavor: Honey, kumquat, violet flowers, light acidity, smooth taste, saturated aroma, rich and lasting finish.

Roasting analysis of Burundi coffee beans

The density of raw beans is high, the fire adjustment should be especially careful, and to highlight the fruit flavor and sweet feeling, choose moderate roasting, can completely show the uniqueness of raw beans, 1 minute later, the initial fire will be relatively large, until the early stage of dehydration to adjust the fire, so that the taste and aroma of coffee become uniform.

Yangjia 800N, raw beans cast 550g , specific operation:

the oven temperature is increased to 200 DEG C, the oven is put into the pot, the air door is opened for 3 minutes, after stewing for 1 minute, the fire power is adjusted to 160 DEG C, the air door is not changed, the oven temperature is adjusted to 160 DEG C, the fire power is reduced to 130 DEG C, the baking temperature is 5 '35', the temperature is 152 DEG C, the bean surface turns yellow, the grass smell completely disappears, the dehydration is completed, the air door is adjusted to 4;

9 minutes, the bean surface appears ugly beard wrinkles and black stripes, toast flavor obviously changed to coffee fragrance, can be defined as a prelude to explosion, this time to hear the sound of a burst point, to 9 '10 "to start a burst, small fire unchanged, damper fully open 5 (adjust fire to be very careful, not small to no explosion sound) 40 degrees, 196.5 degrees when the pot.

Cup Test Burundi Coffee Bean Taste

Dry aromas are intense, not inferior to Kenya, citrus, cream, caramel

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

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

Brewing analysis of Burundi coffee beans

Hand brewed Burundi coffee beans reference

Stew in V60 filter cup, 15g powder and 30g water for 35 seconds, extract at 89-90 ℃, 1:15, finely grind small Fuji 4, inject water for the second time to 140ml, cut off water, inject water slowly when the water drops, the speed is uniform, the water level should not be too high, inject water again to 225ml and stop, extract time 2:15 seconds ~

Brewing quickly brings out the attractive aroma of citrus, citrus black tea feel after the mouth

Burundi Coffee Bean Brand Recommendations

Front Street Coffee roasts Burundi beans with full guarantees of brand and quality. More importantly, the cost performance is extremely high, a pack of 227 grams, the price is only 85 yuan. According to the calculation of 15 grams of powder per cup of coffee, a pack can make 15 cups of coffee, each cup only costs less than 6 yuan, compared with the price of dozens of pieces of coffee sold in cafes.