Burundian COE 4th Red Bourbon Coffee Baking suggestion _ Starbucks Burundian Coffee Bean

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[country]: Burundi

[producing area]: Kayanza

[manor]: Gahahe Cahah

[variety]: red bourbon

[treatment]: washing

[altitude]: 1805 m

[baking degree]: City (cooked beans 230g)

[flavor]: in light baking, the performance is: rose, chocolate, malic acid, orange, maltose, high sweetness, high sense of balance

Bourbon honey treatment of Burundian coffee Cayansa Jiahe processing plant

Burundi of the producing country

Production area Kayanza

Farm Gahahe CWS

1800 m above sea level

Processing Honey

Grade AA

Variety Bourbon

Floral / pear / berry / honey / lemon thyme

Product description

Caption: the pungent floral flavor is transformed into bright citrus and sweet black plum flavors.

Growing area: Africa

Altitude: 1700 m

Variety: Red Bourbon

Treatment method: washing method

Acidity: medium

Alcohol: medium

Flavor: citrus and floral aromas

Suitable food flavor: citrus fruits

This area is sometimes referred to as the "African Alps", and remote areas of Burundi are full of small coffee farms grown in their own backyards. These coffee trees planted in the backyard are often planted with banana trees, and the farm is full of chickens and livestock. Farmers hand-pick coffee cherries, walk or ride bicycles to deliver coffee to the Gahadi water washing station, some farms are very far away from the Gahadi water washing station. Local small coffee farmers jointly cultivate and grow excellent coffee and have won the award of Outstanding Cup for three consecutive years. They held a celebration including a song and dance show to welcome our raw bean trader Elliot Bentzen, and we are honored to share their spirit and extraordinary coffee with you.

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