Description of characteristics and Flavor of Burundian Coffee Bean introduction to the quality of grinding scale pressing powder

Introduction to the characteristics of Burundian Coffee Flavor description

Acidity (brightness) (1-10): not applicable

Taste (layered) (1-10): not applicable

Taste (alcohol thickness) (1-5): not applicable

Aftertaste (residue) (1-10): not applicable

Balance (1-5): not applicable

Base score (50): not applicable

Total score (maximum 100): not applicable

Strength / main attributes: medium strong / sweet, fruit flavor, spicy aftertaste.

Recommended baking degree: full city

Contrast: very similar to Kenyan coffee

Burundian coffee was introduced by Belgians in the 1930s and has been cultivated for more than 70 years. It now covers an area of about 60,000 hectares, mainly in the form of family farmers. At present, nearly 800000 farmers in Burundi are engaged in coffee cultivation. Burundian coffee is mainly grown in the mountains with an altitude of 1250 to 2000 meters above sea level. It is hot during the day and cool in the morning and evening. It is very suitable for coffee growth, and the coffee produced is of good quality.

Londi 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.

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 it has the potential to produce high-quality coffee.