Introduction of coffee beans in Kazan Manor, Burundi _ description of the characteristics and flavor of Burundian coffee beans

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Yandaro | Burundian Coffee Burundi

Production area: Kayanza, Northern Burundi

Variety: Bourbon, Jackson, and Mibirzi

Altitude: 1760-1850m

Treatment: scaffolding after washing (African beds)

Burundi, a landlocked country in Africa, has a total area of 28000 square kilometers, slightly smaller than Taiwan, with a total population of about 8 million, but nearly half of the population is under the age of 14. Since the declaration of independence on July 1, 1962, years of accumulated ethnic problems in the country have led to a civil war, a 12-year civil war that has caused an extreme imbalance.

Geographically, Burundi is located in the East African Rift Valley, the terrain is very crooked, and it is also a watershed between the Nile River system and the Congo River system, hence the title of the Heart of Africa (The heart of Africa). At present, 90% of the people in Burundi depend on farming for a living, and coffee is a very important cash crop in the country.

The first Arabica coffee trees in Burundi were introduced in 1930, but the main coffee trees planted today are similar to those in neighboring Rwanda, mainly bourbon.

At present, there are about 25 million coffee trees in Burundi, which are planted on 60, 000 hectares of land, and 800000 families are indirectly or directly involved in the coffee-growing industry, as in Ethiopia, where farmers grow both on the farm. Only about 250 trees are planted on each farm, so when the coffee is harvested, they will immediately send the harvested coffee beans to the processing plant, where the coffee will be processed centrally. Therefore, Burundian coffee can not only look at the processing plant, but the batch is the most important.

The original system of Burundian coffee is to concentrate on the sale of processed coffee beans, regardless of their quality. However, after 2008, the Burundian authorities developed a feedback mechanism in which the coffee market under the new system was gradually liberalized, allowing buyers to trade directly with the processing plants and purchase the desired batches directly. through the new system, the processing plant and its members can get a better income by producing good coffee.

Yandaro is a private processing plant in the Kayanza region of northwestern Burundi, where nearby coffee farmers send their own coffee for processing, including peeling, fermentation and sun drying.

The first time I met Yandaro, I drank Single Espresso with a baking degree of about Touch. Although it was just baked for a few days, it was fresh and full of sweetness at the beginning of the entrance, and then it slowly appeared like an apple-like sour taste, which felt like sweetness wrapping up the sour taste. The sweetness of the fruit was very rich, even after it was diluted with water.

Later, I brought the Burundian coffee raw beans home, and only roasted to the baking degree of the first section of the explosion (6 times 39 percent 45, 7 percent 39 percent, with a weight loss ratio of 13%). The tonality of the fruit is more obvious and gives people a different feeling in flavor, but it is also very satisfactory in terms of sweetness and richness.

Burundian coffee roasted in light or deep roasted taste is very good, hand flushing, plug wind or Italian extraction methods are also very suitable, is a very playable beans.

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