Introduction to the description of the characteristics and flavor of Burundian coffee varieties in the growing environment

Burundi coffee was introduced by Belgian colonists in 1930. Unfortunately, many of these farms are on the border with war-torn Rwanda, putting pressure on coffee production.

Coffee producing areas in Burundi:

Coffee in Burundi is now grown only on small farms. 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.

Features of Burundian coffee:

Burundi has the most diverse and successful coffee industry in the world, and has its own characteristics. Burundian coffee is fragrant and has excellent acidity.

Flavor: mellow taste, rich aroma, excellent acidity

Suggested baking method: medium to deep baking

★★: good

Burundian coffee market:

Most of Burundi's coffee products are exported to the United States, Germany, Finland and Japan.

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. " So says Tim Maestas (USA) of Augies Coffee.

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The heavily colored soil of Burundi.

Picture from: LMCP processing

Burundian coffee was first brought in by the Germans in the 1900s; they found that bourbon was the most suitable for growing 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. "

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The selection and treatment of coffee fruits have a great influence on the quality of raw beans. The picture shows Long Miles's Bukeye processing plant.

Picture from: LMCP

2 traceability

Traceability is a common problem faced by coffee growers, raw bean buyers and coffee roasters. There are currently about 3500 families working for LMCP. Production harvesting areas are distributed on eight different hilltops and two processing plants-Bukeye (operational in 2013) and Heza (operational in 2014). There are many variables that affect the quality of the final beans. For example, each mountain has a different microclimate, which in turn affects the growth, picking and handling of coffee fruits, and varies from day to day. Nathan James Johnston, the boss of Cartel Coffee Roasters in Australia, said: "working with Long Miles, we can know exactly where, when and who picked the coffee, which means a lot to us."