Comparison between African Burundian coffee beans and Rwandan coffee beans what are the common varieties of Burundian coffee

Common varieties-bourbon, French Mission, Jackson, Mibilize

Drying-elevated bed

Processing method

Washing-Coffee picking, transportation, desizing, open fermentation for 12 hours, soaking for 12-14 hours before removing mucus, then soaking for 12-18 hours after washing and drying.

Nature-coffee picking, delivery, washing and sorting, drying

Harvest time

March to July

Now many people think that Burundian and random coffee are very similar, and there are more varieties of bourbon, and Jackson and other varieties have been introduced in recent years. The aroma of bourbon is very obvious. Burundian bourbon is sweet and sour, elegant, bright and smooth. Why haven't these characteristics been discovered yet? Because Burundian coffee is not well-known enough.

Before the excellent Cup was held in Burundi, there was not much evaluation in the international market. In terms of coffee acidity, Rwanda was brighter, and Burundi was characterized by sweet and sour taste and meticulous changes in spices. Most people think that Burundian coffee is more delicate than Rwanda.

Coffee is produced in almost the higher mountains of Burundi, mainly in the high mountains north of the capital, and then north across the border to Rwanda.

Burundian Coffee appeared in the boutique coffee market only in the first excellent Cup of Burundi in 2012. You Shang, Banjia Water washing Station, Cayansa District. Clement, which is located in the 1750-meter high-altitude mountain area of Cayanza, ranked fourth in the previous year's Excellence Cup warm-up Competition prestige Cup (Prestige Cup). There are two reasons for visiting Banja. The logistical contact and communication for the procurement of Burundian coffee is very complex, far different from the bean-hunting experience in the Americas.