Burundi | Kajanza province | what is the flavor of the micro-batch washing bourbon of the champion processing plant Jangeway?

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Burundi | Kajanza province | what is the flavor of the micro-batch washing bourbon of the champion processing plant Jangeway?

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. The Painjia processing plant, located in the Cabuye district of Kayanza province in Burundi, was established in 2009 and began operation in 2010. Won the champion and third runner-up in the COE competition in 2014. Adhering to the principle of "producing small but high-quality coffee", the Panjia processing plant handles coffee cherries harvested by about 3400 farmers each year, providing 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!

Burundi is a small landlocked country located in East Africa, 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 Lake Tanganyika. Because the territorial boundary looks like the heart and is located in the interior of East Africa, there is a beautiful nickname-the Heart of Africa, but it is the poorest country in the world. About 90% of the population is engaged in the coffee industry as a source of livelihood. Coffee has been grown in Burundi since the 1930s, mostly Arabica beans, including coffee produced in the Bourbon area, which is famous for its quality. The province of Cajanza is located to the north of Burundi and at the border between Burundi and Rwanda.

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. 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

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

Production area: Cabuye district, Kayanza province (Kabuye)

Variety: Bourbon species

Sea pull: 1810 meters

Treatment: washing

Harvest time: may to August

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.