Burundian coffee African boutique coffee flavor sweet rich fruit flavor Niya coffee is very similar

Boutique coffee is fresh coffee. Whether it's food or drink, of course, the fresh the better, and so is boutique coffee. High-quality coffee should keep the coffee beans fresh before making, including the preservation of baked beans, and grind the coffee beans into powder before making, which is also to retain its original and best flavor. The way of making hand-brewed coffee is such a way to make high-quality coffee, and it is also one of the coffee-making methods that can best retain the original flavor of coffee. Boutique coffee is good coffee and is harmless to health. Different from coffee made with low-quality coffee beans, high-quality coffee uses high-quality coffee beans and freshly made coffee, which is harmless to health, and drinking in moderation is beneficial to the body and mind.

Burundian coffee bears a striking resemblance to neighboring Rwanda, where coffee from the two countries is often confused. Burundian coffee is mainly grown in bourbon, with traditional wet processing of coffee cherries. Its boutique coffee is characterized by elegant sweetness and bright citrus aromas.

Burundi is a small landlocked country located at the junction of eastern and central Africa, across the Nile and Congo basins, dominated by hills and mountains, with excellent coffee-growing elevations. The history of coffee cultivation in Burundi is not long, its coffee planting industry is carried out entirely in the form of small family farms, there is a great difference in quality, and years of war and social unrest have made its coffee planting industry very chaotic. But I have to admit that it has the potential to produce high-quality coffee.

Burundi Buyendi AA,FWS

Producing country: Burundi

Grade: AA,FWS

Planting area: Buyendi

Brand name: Buyendi

Treatment method: wet treatment

Appearance: 1dcompany300grgrRAME 16-18SCR

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.