Bob Burundian Gatru Maruna West Sun bourbon Coffee Bean introduction _ Burundian Coffee Bean roasting

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This Burundian coffee comes from a private farm and wet mill in the village of Gaterama in Gitega. The Mubalazi River passes through the area, providing clean water for wet treatment, although the honey process uses very few resources. This area is limited, mainly using bourbon varieties and a small amount of Gesha and others.

This coffee has a sweet berry hue and is a clean cup with good acidity. Raw sugar and blueberry juice are based on roasted brown sugar with black tea texture and rhubarb-like taste.

The village of Gaterama in the African country of Burundi

Coffee information:

This batch of coffee is located in the Gitega,Bugendana producing area.

Gaterama Village's private farm and Wet Mil

Most of the farm is planted with Bourbon, but a small amount of gesha is being planted.

The water of the Mubarazi River will penetrate the area.

So that they have clean water for washing treatment industry interpretation of the law

And the handling of this batch can be said to be a bit controversial.

Because there are only five bags in this batch

They are all products of experimental honey treatment experiments.

It is also the batch that uses the least amount of water for treatment.

Burundian coffee beans have the sweetness of berries at different roasting levels.

Obviously, this experimental batch is successful.

Bake:

In the sample roast

We found that the acidity of this bean is a little too sharp to be changeable.

The center of gravity lies in the elegant sweetness and taste.

Too sharp sour channel may affect us to feel the characteristics and hidden flavor of this bean.

So our product roast this time

Use a faster drum speed

And stir-fry this Burundian coffee at a relatively low temperature

In order to retain the proper acidity and

Outstanding middle sweetness taste adverbial clause:

In the past, when we were on the porn stage,

Will reduce the fire and prolong the time of fried beans.

But this time we continue to let the fire burn.

The fire didn't fall until the explosion began.

Finish this batch in the middle and end of the explosion.

Color change (green-> light green-> yellow-> light brown-> brown)

Flavor introduction:

Aroma, aftertaste: honey GreenTea

Acidity: BlackBerry

Sweetness and taste: molasses

Cooking guide:

This Burundian coffee bean is suitable for V60 and Philharmonic pressure cooking.

The water temperature is about 92 ℃ ~ 94 ℃.

The facet of the degree of grinding is thicker (1200 μ m) or younger (800 μ m).

Here are our recipes

Method: V6002

Keltel: Brono

Grinding size: Ek43s (11)

Temperature: 94 ℃

Dose (g): 16g

H2O dose: 250g

Ratio (coffee: H2O): 1:15

Total brewing time: 2 minutes 10 minutes

The following is a section of cooking recorded by acaia

Quantity

The African country relies on the coffee industry for 93% of its exports.

But the place is small and the output is limited.

This land has always produced good coffee.

High altitude, thousands of mountains, volcanic soil and abundant rainfall

It is the premise of producing excellent coffee.

Because of the high quality of raw beans, most of them go to the United States, Japan and Europe.

Not many people can enter the country.

Let's drink and cherish.

The territory of Burundi is very distinctive.

It's a pattern of a heart.

So it has the reputation of the Heart of Africa.

In this land,

There are 800000 farmers engaged in the coffee industry.

This coffee bean is from the Lunaxi Cooperative.

Adopt the method of sun treatment

The fruit of beans is full of aroma and rich in taste.

END