Do Burundian Panjia Jangeway Bourbon beans taste good? how to make Burundian coffee by hand?

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Burundi Coffee Champion Processing Plant 1810 m Yangwei Peak Microbatch Bourbon Seed

Burundi Kayanza Kabuye SEGEC Mpanga Nyangwe 1810m Bourbon

Awards:

2014 Burundi CoE Champion (90 points), 3rd place (89.17 points) Double winner Treatment Plant

2014 Burundi Prestige Cup National Competition 4th place

(Top 5 of 22 national washing plants in Burundi in that year)

production District: Kayanza Province (Kayanza) Kabuye District (Kabuye)

products species: Bourbon species

sea Pulling: 1,810 m

Annual rainfall: N/A

soil Soil: N/A

such Class AA

Treatment: Washing

Harvest period: May to August

Flavor Features: Lime, Citrus, Cinnamomum, Lemonade, Yoghurt, Sharp lines,

Bright and distinctive, crystal clear but still deep.

Kayanza Province is located north of Burundi, at the border between Burundi and Rwanda. Kayanza Province is able to produce high quality Burundi coffee in the region due to two main reasons: first, the high altitude climate environment, and second, the good washing plant system and equipment.

The Paranga treatment plant located at Mpanga Hill is owned by SEGEC. Panja is located in Kabye district, Kayanza province, in Burundi. Maldadi, the site of the Parnga treatment plant, is a small area of Kayanza. The plant was built in 2009 and began operations in 2010.

SEGEC is a private water treatment plant located in Kayanza district. Jean Clement Birabereye, the plant manager, has always found ways to find young entrepreneurs interested in fine coffee to invest in, and Jean Clement Birabereye, with his extensive coffee experience, has also been appointed as plant manager for Bwayi and Kiryama. SEGEC finished fourth in the country at the Burundi Prestige Cup 2011 and was awarded the first and third place in the Burundi CoE Excellence Cup as the double winner of the treatment plant!

Although a processing plant owned by SEGEC, Parnga Processing Plant adheres to the same principle-"producing small but high quality coffee". Parnga Processing Plant processes coffee cherries harvested by about 3,400 farmers every year. The processing equipment in the plant consists of 450 drying racks, six peeling machines and two presses. Based on the ultimate tenet of the Parnga plant-quality first-the plant provides many incentives for coffee farmers to work harder and harder on their harvesting operations.

The coffee cherries in the treatment plant are completely washed and fermented. After fermentation, coffee is removed to shade and pre-peeled to protect it from direct sunlight. The coffee is then moved to a drying rack in the sun and is continuously turned to ensure that the coffee receives a balanced exposure. And in the process of moving the coffee to the shelf, the outer skin of the coffee is intact!

Brewing analysis of Burundi coffee beans

Hand punch reference

Stew with V60 filter cup, 15g powder and 30g water for 35 seconds, extract at 89-90 ℃ water temperature, 1:15, finely grind small Fuji 3.5, inject water for the second time until 140ml water is cut off, and then slowly inject water at a uniform speed. The water level should not be too high. Add water again until 225ml, and stop extracting for 2:00 seconds.

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

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