Introduction to Burundian Murabi coffee beans with spicy aftertaste
Grade: AA, FWS
Planting area: Buyendi
Brand: Buyendi
Treatment method: wet treatment
Appearance: 1d/300gr, 16-18SCR
Breed: Jackson Bourbon
Note: Burundi coffee has been in chaos for a long time due to ethnic divisions, with a large number of old and new green beans mixed together, making this coffee unsuitable for grading. The coffee is coarse but mild and has characteristics similar to Kenya coffee. Sweet, fruity flavor with a spicy finish.
Dry aroma (1-5): N/A
Wet Aroma (1-5): N/A
Acidity (brightness)(1-10): N/A
Taste (layering)(1-10): N/A
Taste (body)(1-5): N/A
Aftertaste (Residue)(1-10): N/A
Balance (1-5): N/A
Base Score (50): N/A
Total score (max. 100): N/A
Intensity/Main Attributes: Medium to strong/sweet, fruity, spicy finish.
Recommended baking level: full city
Contrast: Much like Kenyan coffee, Burundi is a small landlocked country located at the junction of eastern and central Africa, straddling the Nile River and Congo River basins. The landscape is dominated by hills and mountains, and it has excellent coffee cultivation altitude. Coffee cultivation in Burundi has a short history. Its coffee cultivation is carried out entirely in the form of small family farms, with great differences in quality. Moreover, perennial war and social unrest also make its coffee cultivation very chaotic. But I have to admit that it has the potential to produce high-quality coffee.
Burundi Buyendi AA, FWS Lundy coffee bears striking similarities to neighbouring Rwanda, where coffee is often confused. Burundi's coffee cultivation is dominated by bourbon, traditional wet processing coffee cherries, and its fine coffee is characterized by elegant sweetness and bright citrus aromas
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