What is the production and marketing of Burundian coffee? How would you like your Burundian coffee? How does Burundian coffee taste?

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Production and marketing resume

Until recent years, every wet treatment plant under SOGESTAL has mixed raw beans. Many coffees from Burundi can only be traced back to their respective SOGESTAL, that is, their areas of origin.

Since 2008, Burundi has begun to transform towards a boutique coffee industry, leading to the emergence of more procurement methods such as direct trade and traceability of origin. In 2011, Burundi held a coffee quality competition called the prestige Cup (Prestige Cup), which was also conducted before the formal holding of the more large-scale Cup of Excellence Cup. Coffee beans from each wet treatment plant are stored separately and ranked by quality, and then sold at auction, all coffee beans have production and marketing experience. It also means that unique high-quality coffee beans from Burundi will gradually appear on the market, which will be of great help to the improvement of quality.

Producing area

Population: 8749000

2013 production (60 kg / bag): 167000 bags

Burundi has a small territory, so there is no clear scope of production areas. Coffee trees can be planted all over the country as long as the geographical environment and altitude are suitable. The country is divided into different provinces, and coffee gardens gather around the wet treatment plant.

Coffee taste

High-quality coffee from Burundi has a complex berry flavor and a delicious juicy taste.

The tasting of Burundian Coffee

There are different flavors of coffee, so you can't drink three or four cups in a row like tea or cola, but the formal coffee cup is the best. Ordinary coffee to 80-100cc for the right amount, sometimes if you want to drink three or four cups in a row, then it is necessary to dilute the concentration of coffee, or add a lot of milk, but still take into account the degree of physical needs, to add or reduce the concentration of coffee, that is, do not cause greasy or nauseous feeling, and in the allocation of sugar might as well be more changes to make the coffee more delicious. Drinking hot coffee is a necessary condition for tasting delicious coffee, even on a hot summer day.