Kayanza Province, Burundi | fourth place in the 2011 prestige Cup | Water washing bourbon species in Kabuyekabuye District

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Kayanza province, Burundi | fourth place in the 2011 prestige Cup | what is the flavor of the water-washed bourbon species in Kabuyekabuye?

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 coffee due to two main reasons: first, the climatic environment at high altitude, and second, good washing plant system and equipment. Lundi's climate is usually a "tropical" plateau climate, with a very large temperature difference between day and night. The colonists found that bourbon was the most suitable coffee variety to grow in the local climate. However, due to the suspension of investment in coffee research, bourbon became the only coffee variety left in the country. And has been using the "full water" treatment. The geographical environment of Burundi is very suitable for coffee cultivation. There is no coffee farm in the country, and its coffee planting industry is carried out entirely in the form of small family farms, with great differences in quality, and perennial war and social unrest also make its coffee planting industry very chaotic. But I have to admit that it has the potential to produce high-quality coffee.

Since 2008, Burundi has begun to transform towards a boutique coffee industry, leading to the emergence of more procurement methods such as direct trade and traceability of origin. In 2011, Burundi held a coffee quality competition called the prestige Cup (Prestige Cup), which was also conducted before the formal holding of the more large-scale Cup of Excellence Cup. Coffee beans from each wet treatment plant are stored separately and ranked by quality, and then sold at auction, all coffee beans have production and marketing experience. It also means that unique high-quality coffee beans from Burundi will gradually appear on the market, which is very helpful to the improvement of quality.

The flavor of Burundian coffee has a subtle complexity, and people who have drunk it will never forget its taste. This is the case with coffee grown with stories and emotions. good coffee is to tell us that no land is to be forgotten by the world.

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 coffee flavor features: lime, citrus, Hawthorn, lemon Yoledo, yogurt, clear and sharp lines, bright and distinct personality, crystal clear but still retain depth.

2014 Burundi CoE champion (90 points) and third runner-up (89.17 points) double winning champion processing factory

No. 4 in Burundi Prestige Cup National Competition in 2014

(the 22 national washing plants in Burundi ranked top 5 in that year)

Production area: Cabuye district, Kayanza province (Kabuye)

Variety: Bourbon species

Sea pull: 1800 meters

Treatment: washing

Harvest time: may to August

Flavor: rich aromas of raisins, BlackBerry jam and ripe peaches, while the front is sweet with cranberry, citrus and peach juice, while the rich sweetness of caramel and orange jam is also full of the whole cup of coffee, and the sun's fermented wine is also very prominent. like orange wine or peach taste, it is definitely a unique boutique coffee.

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.