Flavor description of coffee bourbon washed beans in Cabuye, Burundi. Introduction to Burundian coffee producing areas

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[flavor narration]

Oranges, limes, grapes and plums are rich in sour and sweet juice when sipping, with a round and balanced taste.

[introduction of producing areas]

Burundi is a small landlocked country located in East Africa, surrounded by Rwanda, Tanzania and Congo to the north, east and west, respectively, and more than half of its border with the Democratic Republic of the Congo lies on the famous Lake Lake Tanganyika.

Because the territorial boundary looks like the heart and is located in the interior of East Africa, there is a beautiful nickname-the Heart of Africa, but it is the poorest country in the world. About 90% of the population is engaged in the coffee industry as a source of livelihood. Coffee has been grown in Burundi since the 1930s, mostly Arabica beans, including the quality of coffee produced in the Bourbon area. The province of Cajanza is located to the north of Burundi and at the border between Burundi and Rwanda. Cajanza province is able to produce high-quality coffee due to two main reasons: first, the climatic environment at high altitude, and second, good washing plant system and equipment. The Painjia processing plant, located in the Cabuye district of Kayanza province in Burundi, was established in 2009 and began operation in 2010.

Won the champion and third runner-up in the COE competition in 2014. Adhering to the principle of "producing small but high-quality coffee", the Panjia processing plant handles coffee cherries harvested by about 3400 farmers each year, providing many incentives for coffee farmers to work harder and concentrate on harvesting. The coffee cherries in the processing plant are all washed and fermented. After the coffee is fermented, it will be moved to a cool place to peel in advance to protect the coffee from direct sunlight. The coffee is then moved to a dry scaffolding in the sun and constantly turned over to ensure a balanced exposure. And in the process of moving the coffee to the scaffolding, the outer skin of the coffee is intact!

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