Burundian Butan Cooperative Flavor describes where the "potato flavor" in coffee comes from.

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Burundian coffee beans Burundian-Butan Ministry Cooperative

Country: Burundi

Manor: Butan Department Cooperative

Production area: Mutambu

Variety: BOURBON

Treatment: washing

Harvest time: 2016

Cup test report:

The Butan Department Cooperative is located in Bujumbura Province. The small cooperative has about 3000 members, and each of them has a very small farming area of no more than 1 hectares. because the area is very small, it is very delicate in handling, and almost all of them are selected by hand. The planting range ranges from 1400 meters to 1900 meters, belonging to steep terrain, all of which are planted with bourbon species.

This Burundian coffee bean has sweet aromas of raisins and spices, sweet vanilla syrup, hints of fruit and flowers.

After adding hot water, the layer of powder shell before breaking the residue is like Cream Caramel's outer skin, that kind of caramel and cream flavor, very charming.

The cup is very comfortable on the tongue, very coordinated, balanced, Sugar cane juice's sweetness and oranges.

Baked to medium-medium to deep, sweet honey chocolate with whole wheat crackers, the overall feeling is relatively heavy, this is a talking coffee, full of energy, a good coffee suitable for drinking every day.

Cup test score: 89.5

Taste intensity / flavor trend: medium intensity / very harmonious, balanced, Sugar cane juice's sweetness and orange

Where does the "potato flavor" of Burundian coffee beans come from?

The "potato flavor" is the most typical of the defective flavors of coffee, often found in East and Central Africa, such as Rwanda, Burundi, the Republic of the Congo and Uganda, and is rare in countries such as Tanzania, Zambia and Kenya.

The "potato flavor" in Burundian coffee beans has nothing to do with the potato itself. It means that the coffee tastes like a raw potato. Its emergence mainly comes from a chemical substance: pyrazine, which is naturally secreted by plants in the natural environment. Pyrazine is common in vegetables such as green peppers, as well as in red wine. In daily life, if we use carbon dioxide-contaminated cans to fill cold coffee, the coffee will also have a pyrazine flavor, which is commonly known as "thin taste" and "vegetable flavor".