Introduction of Burundian Coffee Flavor description Brand Taste characteristics Grinding Calibration method

Quality of Burundian coffee beans by flavor description treatment

There are different flavors of coffee, so you can't drink three or four cups in a row like tea or cola, but the formal coffee cup is the best. Ordinary coffee to 80-100cc for the right amount, sometimes if you want to drink three or four cups in a row, then it is necessary to dilute the concentration of coffee, or add a lot of milk, but still take into account the degree of physical needs, to add or reduce the concentration of coffee, that is, do not cause greasy or nauseous feeling, and in the allocation of sugar might as well be more changes to make the coffee more delicious. Drinking hot coffee is a necessary condition for tasting delicious coffee, even if you drink hot coffee on a hot summer day, Burundian coffee is a coffee of origin, which is not common and belongs to the category of boutique coffee. It can be used as individual coffee, conscious blending, etc., just like Yunnan in our country.

Burundi is a small landlocked country located at the junction of eastern and central Africa, across the Nile and Congo basins, dominated by hills and mountains, with excellent coffee-growing elevations. The history of coffee cultivation in Burundi is not long, its coffee planting industry is carried out entirely in the form of small family farms, there is a great difference in quality, and years of war and social unrest have made its coffee planting industry very chaotic. But I have to admit that there is potential for high-quality coffee here. Burundian coffee has been chaotic for a long time, with a large number of raw beans mixed with the old and new, making this coffee unsuitable for grading. This coffee is rough but mild, and has characteristics similar to Kenyan coffee. The flavor is sweet and fruity, with a slightly spicy finish.

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. 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. "