Description of Burundian Coffee Flavor acidity and Purity extraction Manor area
Burundian coffee flavor
Taste features: honey, kumquat, purple mackerel flower fragrance, acidity, smooth taste, fragrant and sweet,
Rich through the introduction of the Belgian people, Bloomberg began to grow coffee in 1930, and most of the varieties are bourbon series, and coffee grows on mountains ranging from 1750 to 2000 meters above sea level.
The first Burundian Arabica coffee shop was introduced by Billy in the 1930s and continues to this day.
More than 800,000 Bloomberg families live on coffee, and most of them rely on small-scale coffee bars.
The varieties of coffee coffee are mostly Bourbon and Jackson and Mibirigy of the same Bourbon system, and the processing methods are washed and semi-washed.
In the past, most of them were exported to Belgium, Germany, Netherlands, Japan, Australia and the United States.
Coffee export has become an important economic source of Bloomberg, and the country is mainly distinguished from the famous coffee producing areas.
There are Kayanza, Ngozi, Mumirwa, Buyenzi, Kirimiro and other areas.
Dry aroma (1-5): not applicable
Wet aroma (1-5): not applicable
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
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