Taste and flavor characteristics of Burundian coffee beans
Variety: Jackson bourbon
Note: due to ethnic separatism, the chaos of Burundian coffee has been going on for a long time, with a large number of old and new raw beans mixed together, making this coffee unsuitable for grading. This coffee is rough but mild, and has characteristics similar to Kenyan coffee. The flavor is sweet and fruity, with a slightly spicy finish.
Dry aroma (1-5): not applicable
Wet aroma (1-5): not applicable
Acidity (brightness) (1-10): not applicable
Taste (layered) (1-10): not applicable
Taste (alcohol thickness) (1-5): not applicable
Aftertaste (residue) (1-10): not applicable
Balance (1-5): not applicable
Base score (50): not applicable
Total score (maximum 100): not applicable
Strength / main attributes: medium strong / sweet, fruit flavor, spicy aftertaste.
Recommended baking degree: full city
Contrast: very similar to Kenyan coffee
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Colombia coffee producing area Southwest Cauca
Cauca is similar to other southwestern regions, with a clear monomodal distribution of precipitation, with the dry season occurring mainly in August and September each year, followed by a concentrated coffee flowering season followed by a concentrated coffee harvest season the following year. To say that the biggest difference between Kauka and other producing areas in climate is probably the relatively large temperature difference, with a daily average temperature of 11 ° C and a daytime average temperature of 11 ° C.
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The natural characteristics of coffee beans include large
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