Recommendations for hand flushing of washed bourbon coffee at AA Cave Manor, Burundi. Introduction to Burundian coffee beans.

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Located in the eastern part of Africa, Burundi is a small landlocked country that does not rely on the sea. The land area of the country is only 28000 square kilometers, but 90 per cent of the people mainly earn from agriculture, of which coffee accounts for 80 per cent of agriculture. The coffee industry here has literally saved the lives and lives of most people. It is conceivable that local residents attach importance to the cultivation of coffee.

Although Burundi is a member of the East African Community (East African Community,EAC), it is also one of the poorest countries in the world. Due to the long-term colonization of Burundi by Belgium, the official language is still French, which is similar to that of Rwanda, a small neighboring country, but in order to integrate with other English-speaking powers in East Africa (Kenya, Tanzania and Uganda), Burundi is also following in the footsteps of Rwanda in promoting English. Burundi is 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 Tanganyika. Located in the steep rift valley of East Africa, Burundi has complex terrain, and the magnificent ridge on the east bank of Lake Tanganyika is also a watershed between the Nile River system and the Congo River system of two major rivers in Africa, inherently known as "Heart of Africa" (The heart of Africa).

Burundian coffee beans are mainly bourbon varieties, mostly growing in the high altitude area of 1700-2000m. Local farmers will crisscross with bananas and other beans. Coffee growing areas are mostly concentrated in Kayanza and Ngozi producing areas, mostly planted by small farmers, and then sent to large washing plants.

Analysis of Burundian Coffee AA Coffee Coffee in Cafe Manor

Hand punch reference

Stew with V60 filter cup, 15 grams of powder and 30 grams of water for 35 seconds, extract at 89-90 degrees Celsius, 1:15, grind small Fuji 3.5 in medium and fine, cut off water in 140ml for the second time, and then slowly inject water until the water drops, the speed is uniform, the water level should not be too high, inject water again until 225ml stops, extraction time 2:00 seconds--

Quickly bring out the attractive aroma of citrus when brewing, and feel the feeling of citrus black tea after the entrance.

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