Flavor and taste of Burundian boutique coffee beans the characteristics of Burundian coffee beans are introduced in the manor area.

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: it is very similar to Kenyan coffee. Londi coffee bears a striking resemblance to neighboring Rwanda, where coffee produced by 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.