Citrus acidity Burundian boutique coffee bean flavor description method grinding degree production area taste baking record
Burundian coffee bears a striking resemblance to neighboring Rwanda, where coffee from the two countries is often confused. Burundian coffee is mainly grown in bourbon, with traditional wet processing of coffee cherries. Its boutique coffee is characterized by elegant sweetness and bright citrus aromas. This batch belongs to the Bourbon species microbatch country: Burundi
Growth: 1750 m
Production area: Kayanza Kabuye
Baking degree: medium baking
Treatment method: traditional wet treatment
Variety: bourbon species
Processing plant: Parnjia processing plant
Flavor: citrus acidity, lemon, orange and almond aromas in addition to sugars, proteins account for about 11% of the weight of raw beans, and the amino acids contained in these proteins are exactly the raw materials needed for the Mena reaction. Mena reaction refers to amino acids and reducing sugars (glucose, fructose, lactose, etc.) in food. ) A series of reactions in the heating process. Mena reaction produces a variety of aromatic substances and pigments such as Pyridines, Pyrazines, Oxazoles, Thiazoles, Pyrroles. The Mena reaction plays an important role in the flavor of food cooking, whether it is the blackening and fragrance of the sausage when baking sausages, the soft roast chicken on the outside and the delicious baked bread. Mena reaction is responsible for the complete color, smell and flavor of these barbecue foods.
Coffee is blessed with a wide variety of complex chemicals, in addition to the above-mentioned compounds, there are other organic acids, inorganic acids, plant bases and so on. Not only sweet and beautiful ingredients, some slightly bitter compounds make coffee flavor have a wider level and change, together to create a unique rich taste of coffee.
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Introduction to the characteristics of Burundian coffee bean flavor and taste varieties grinding degree manor treatment
The treatment of Burundian coffee was first brought in by the Germans in the 1900s; they found that bourbon was 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 in full use.
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