Burundian Coffee Flavor description of Burundian Coffee Flavor description of Burundian Coffee
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 flower fragrance, acidity, smooth taste, fragrant and sweet,
Rich after the introduction of the Belgian people, Bloomberg began to grow coffee in 1930. Most of the varieties are bourbon series, and coffee grows on mountains ranging from 1750 to 2000 meters above sea level.
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.
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