Burundian Coffee Flavor with Citrus and Plum Fruit Flavor

Burundi has the most diverse and successful coffee industry in the world, and has its own characteristics. Coffee in this country was introduced by Belgian colonists in 1930 and is now grown only on small farms. Unfortunately, many of these farms are on the border with war-torn Rwanda, putting pressure on coffee production. Almost all coffee produced in Burundi is Arabian coffee beans, while coffee trees in Ngozi are planted at an altitude of more than 1200 meters. Burundian coffee has a rich aroma and excellent acidity, and most of its products are exported to the United States, Germany, Finland and Japan. Five years ago, the Ben Carlson and their two sons moved all the way from the United States to Burundi just to find and process quality coffee. Burundi, which is located in East Africa, has long been regarded as "the poorest country in the world" and "the most miserable country". However, in Ben's eyes, he saw three things: coffee, people and its great potential the export of coffee and tea is currently the only pillar of the country's economy, so in 2013, Ben and his wife Kristy started this Long Miles Coffee Project (LMCP), hoping to change the quality of local coffee and people's lives. In 2015, their coffee won third and eighth place in the Burundian COE Cup, and roasters around the world affirmed Burundi's potential.

Recently in Shanghai, Ben told us his story and showed us a passionate Burundian traditional drumming performance that Burundi is a very interesting country for us. Little is known about coffee, and coffee producers and processors cannot price their coffee, just as people cannot identify uncarved jade, so people here do not have the income to do the same planting and processing methods that are being used in other countries. Like Panama. " Augies Coffee's Tim Maestas (USA) says that Burundian coffee was first brought in by the Germans in the 1900s; they found that "bourbon" is the most suitable coffee variety to grow in the local climate, which is usually a "tropical" plateau climate with a very large temperature difference between day and night. However, due to the suspension of investment in coffee research, bourbon has become the only coffee variety left in the country and has been treated with "full washing".

The development of boutique coffee needs continuous breakthrough and innovation. In 2014, Long Miles Coffee Project (LMCP) began to use sun treatment and honey treatment for their coffee, which made professional coffee cup testers overjoyed at the taste of the coffee. According to Miss Gu Qinru, head of Latorre & Dutch Coffee Asia, "usually we can drink citrus and plum flavors in washed Burundian coffee. And this is our first cup of Burundian coffee treated with sun and honey. Its flavor turns into more complex strawberries, grapes and tropical fruits. It seems that the way it is handled is crucial to the taste of the coffee.