Burundian Coffee introduces Burundian Coffee appreciates the taste and flavor of Burundian coffee

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Bloomberg began to grow coffee in 1930, and the varieties are mostly bourbon varieties like neighboring Luanda. Coffee grows on mountains ranging from 1750 to 2000 meters above sea level.

The first Arabica coffee tree in Bloomberg was introduced by Belgium in the 1930s.

More than 800000 of Bloomberg families depend on coffee cultivation for a living, mostly in small-scale coffee plantations

Planting at intervals with other crops, artificial planting, without mechanized equipment, most of the varieties of coffee trees are Bourbon and Jackson and Mibirigy, which also belong to the Bourbon system, and the treatment methods are washing and semi-washing.

In the past, it was mostly exported to Belgium, Germany, the Netherlands, Japan, Australia and the United States.

Coffee export is already an important economic source of Bloomberg, which is mainly different from the famous coffee producing areas.

The coffee production pattern of Bloomberg in Kayanza, Ngozi, Mumirwa, Buyenzi and Kirimiro is similar to that of Ethiopia, with the majority of small-scale farmers, and the farmers of the Nialu Nashi Cooperative (Nyarunasi Cooperative) send their harvested ripe berries to the treatment plant for unified treatment.

Coffee harvested by small farmers is washed with traditional water. The berries are shelled, soaked and washed in a sink, and then placed on a scaffolding to dry in the sun. Coffee beans are almost flawless, and the size is equal to the water content.

After baking with high maturity, the bean noodles show a very bright baking color, and the taste is full of wild and residual.

The strong taste and aroma are different from most high-quality and mild coffee on the market, in Europe

Has a very high opinion. The dry aroma is as strong as that of Kenya, and you can feel it at the entrance.

Very full-bodied, vanilla-like taste, a little wild feeling, full-bodied coffee, lower acidity than Kenya, texture

Slightly thicker than Kenya, the afterrhyme is lighter than Kenya, with the inherent characteristics of East African beans, but also quite unique.

Flavor features: honey, kumquat, violet flower, light acidity, smooth taste, saturated aroma

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