Introduction to Burundian Coffee Bean Flavor description method
Burundian coffee beans
Africa
Democratic Republic of the Congo: Kivu, Ituri
Rwanda: no machine (Kivu)
Kenya: Kenya AA
Uganda: Elgon, Bugisu, Ruwensori
Zambia: Kasama (Kassama), Nakonde (Naconde), Isoka (Isoka)
Tanzania: Kilimanjaro (Kilimanjaro)
Cameroon: Bamileke and Bamoun
Burundi: Ngozi (Ngozi)
Angola: Ambriz, Amborm, Novo Redondo
Zimbabwe: Chipinge
Mozambique: Manyika (Manica)
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 micro-batch [Bulongdi Champion processing Plant], which is located at the Mardadi Peak of the Parnjia treatment Plant in Cabuye District, Cajun Province, with a very high altitude, even more than 2000 meters in the mountainous area, fertile soil, loess soil, and very good coffee growth. it is generally recognized as the best coffee processing plant in Bulongdi.
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: sour citrus, lemon, orange, almond aromas
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