Burundi Heart of Africa, one of the world's poorest countries, minority producing areas, coffee is delicious

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Burundi "this is a sandwiched between Rwanda, the Republic of the Congo and Tanzania.

A small African country between Niya. The history of coffee cultivation in Burundi began in the 1930s when coffee was introduced into the country by the Belgians. Since 1998, coffee produced in Burundi has been marketed under the brand name "NGOMA Mild". In other words, good Burundian coffee is collectively called "NGOMA Mild". But in fact, the flavor will be different.

I think the quality of Burundian coffee is generally good, sweet, palatable and clean-- but it really depends on luck to find very good Burundian coffee.

Brief introduction of producing area

Burundi

Burundi

Burundi, the heart of Africa.

According to the statistics of the World Bank in 2011, about 600000-800000 families in Burundi depend on coffee for a living, and coffee is the core of Burundi.

Burundi is a very beautiful landlocked country, located on top of the steep East African Rift Valley with complex terrain. The magnificent ridge on the east bank of Lake Tanganyike is the watershed between Africa's two major rivers, the Nile River system and the Congo River system, known as the "Heart of Africa". The "Heart of Africa" in Burundi was introduced by the Belgians. Burundi began to grow coffee in 1930. The varieties are mostly bourbon varieties like neighboring Rwanda, and coffee grows on mountains ranging from 1750 to 2000 meters above sea level.

Coffee: Burundian Heart of Africa Casula processing Plant AA grade

Baking degree: shallow

Baking day: June 16, 2014

Cooking day: August 15, 2014

Method: hand flushing

Grinding scale: small Fuji 4

Temperature: 90C

Steaming: silently count 10 seconds after adding water

Technique: draw a circle from the center, keep the injected water in the center as far as possible, cut off the water when the water spreads too fast (many times), pay attention to let the water flow dry again when the water is cut off, and expand the flushing circle area to close to the periphery at the end. This bean may be because it has been baked for many days, it expands very little in the steaming stage, and it goes down quickly when it is injected with water.

Palate: the aroma and taste is good, but it doesn't change much, and the sweetness is not enough.