Burundian Burundian boutique coffee beans recommended _ Cayansa province washing to treat American sweet Mary batch coffee

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Intense aromas of raisins, BlackBerry jam and ripe peaches, with sweet fruit juices of cranberries, citrus and peaches in the front.

Flavor, and the rich sweetness of caramel and marmalade is also full of the whole cup of coffee, and the aroma of fermented wine in the sun is also very sudden.

Out, like orange wine or peach taste, is definitely a unique Burundian boutique coffee.

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 Burundian coffee for two main reasons: first, the high-altitude climate environment, and second, good washing plant system and equipment.

The Pennjia processing plant, located in Mpanga Hill, is owned by SEGEC. Painjia is located in the Cabuye district of the province of Kayanza in Burundi. Mardadi, the site of the Painjia processing plant, is a small area of Cayanza. The Pennjia treatment plant was established in 2009 and began operation in 2010.

SEGEC is a private washing treatment plant located in Kayanza district. Jean Clement Birabereye, the manager of the processing plant, always has a way to find young entrepreneurs who are interested in boutique coffee to invest, and with his over-rich coffee experience, Jean Clement Birabereye has also been appointed as a processing plant manager for Buwai and Kiryama. SEGEC won the fourth place in the country in Burundi Prestige Cup in 2011, and won the title of champion and second runner-up in the CoE Excellence Cup in Burundi.

Although it is a processing plant owned by SEGEC, the Panjia processing plant adheres to the same principle-"producing small but high quality coffee." the Panjia processing plant handles coffee cherries harvested by about 3400 farmers each year. Based on the ultimate principle of the Parnjia plant, quality first, the plant provides 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 is 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! This batch of Burundian coffee flavor features: lime, citrus, Hawthorn, lemon Yoledo, yogurt, clear and sharp lines, bright and distinct personality, crystal clear but still retain depth.

END