Introduction to Burundian Coffee producing area

Rich through the introduction of the Belgian people, Bloomberg began to grow coffee in 1930, and most of the varieties are bourbon series, and coffee grows on mountains ranging from 1750 to 2000 meters above sea level.

The first Burundian Arabica coffee shop was introduced by Billy in the 1930s and continues to this day.

More than 800,000 Bloomberg families live on coffee, and most of them rely on small-scale coffee bars.

The varieties of coffee coffee are mostly Bourbon and Jackson and Mibirigy of the same Bourbon system, and the processing methods are washed and semi-washed.

In the past, most of them were exported to Belgium, Germany, Netherlands, Japan, Australia and the United States.

Coffee export has become an important economic source of Bloomberg, and the country is mainly distinguished from the famous coffee producing areas.

The coffee production products in Kayanza, Ngozi, Mumirwa, Buyenzi, Kirimiro and other regions are similar to those in Yisuobi, and most of them are small ones. Farmers in the Nipelu Co-operative Society (Nyarunasi Cooperative) will send their harvested ripe fruits to the processing company for unified treatment.

The coffee collected by the people is washed and processed with traditional water. After the fruit is removed, the coffee is soaked and washed in the sink and placed on the scaffolding to be dried every day. Coffee beans are almost full of defective beans, the size is equal to the water content.

After baking with high maturity, the bean noodles show a bright baking color, and the taste is wild and preserved.

Strong taste and fragrance, fragrance and fragrance are different from most of the coffee in the market.

There is a very high level of gold. The fragrance of dried incense is so strong that it is more colorless than it is, and you can feel it at the entrance.

Very melancholy, vanilla-like taste, wild feeling, dark coffee, low acidity, low acidity

It is slightly easier than Ken, and it has the inherent characteristics of non-bean, and it is also special.

Taste features: honey, kumquat, purple mackerel flowers, acidity, smooth taste, fragrant and sweet