Introduction to the grinding degree treatment method for the flavor and taste characteristics of Burundian coffee
Introduction to the production area of Burundian coffee bean flavor description and grinding degree
1. Promote the pace of privatization and liberalization of the coffee industry
two。 Assist production organizations or small farmers to improve the refinement process and the quality of growing coffee
3. Develop the market of boutique coffee in the United States, Europe and Asia
4. Increase coffee production
After more than a decade of civil war and political instability, Burundi is ready to change in response to the fast-changing global coffee market, the growth of the boutique coffee market has become a trend. Burundi has many conditions for producing high-quality boutique coffee.
Since BAP began in 2007, BAP has worked with everyone in the coffee supply chain, from producers to buyers, hoping to give way to Londi to understand what kind of coffee they are producing and to let them know about sustainability and the different needs of the global market.
This time, I visited two coffee washing plants, one large and the other owned by a small cooperative.
Large-scale washing plant
Cooperative Farmers: 2000
Equipment:
i. Coffee cherry manual primary screening table-
ii. Water trough-sift out immature fruits, branches and leaves, etc.
iii. Peeling machine
iv. Fermentation tank-fermentation for 13 hours and 16 hours (depending on weather conditions)
v. Washing passage
vi. Rest trough-after the fermentation of raw coffee beans is completed, after the mucous membrane is removed, it will rest in the rest tank (without additional water) for 24 hours.
vii. African bed-dried coffee raw beans. In the past, Burundian farmers wanted to reduce the moisture content of raw beans to about 12% as soon as possible (18 days), but found that this drying rate would speed up the aging of raw beans. BAP changed this practice, extending the drying period of raw beans to 23 days and found that there was no obvious aging flavor after storing raw beans for a year.
viii. Water purification tank-there are four tanks, the first tank is a static sedimentation tank, followed by coarse filtration, vegetable activated carbon, activated carbon, the filtered water will be used in the fermentation tank to reduce water use.
ix. Warehouse-Storage of raw beans with shells
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