Introduction of Burundian Coffee Flavor description Variety characteristics treatment method for producing High-quality Coffee beans
Burundian coffee flavor
The chaos of Burundian coffee has been going on for a long time, with a large number of old and new raw beans mixed together, 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.
Traceability is a common problem faced by coffee growers, raw bean buyers and coffee roasters. There are currently about 3500 families working for LMCP. Production harvesting areas are distributed on eight different hilltops and two processing plants-Bukeye (operational in 2013) and Heza (operational in 2014). There are many variables that affect the quality of the final beans. For example, each mountain has a different microclimate, which in turn affects the growth, picking and handling of coffee fruits, and varies from day to day. Nathan James Johnston, the boss of Cartel Coffee Roasters in Australia, said: "working with Long Miles, we can know exactly where, when and by whom the coffee is picked, which means great sustainability to us.
"Sustainability" is an old topic in the boutique coffee industry, but most coffee companies still want to buy the best coffee at the lowest price, which is not sustainable for local growers. What can we do to solve this problem?
First of all, we need to understand one thing: for most Burundian families, they do not use the money earned from coffee to buy the most basic needs of life, such as food. They grow all the food in their own yard. On average, each family earns only $100 a year, which is usually spent on gas, home maintenance and tuition fees
The cultivation of Arabica coffee trees in Cameroon (Cameroon) began in 1913 as the Blue Mountain Coffee from Jamaica, but the country also produces large quantities of Robbins coffee. The quality and characteristics of Cameroon coffee is similar to that of coffee from South America. The best coffee in the country comes from Bamileke and Bamoun in the northwest. Here, it also grows some giant coffee beans and bean-shaped berry coffee.
Since the late 1980s, coffee production in Cameroon has declined, from 1.8 million bags in 1987 to 1.1 million bags in 1990, while Arabica coffee has dropped from 400000 bags to 200000 bags in the same period. Today, due to the strengthening of the management of the State Coffee Supervision Bureau (National Coffee Supervisory Agency), the output and quality of coffee may pick up.
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Ethiopian coffee with mild acidity Origin Flavor Description Treatment Quality Characteristics Type Introduction
Ethiopia's coffee grading and quality control system mainly includes two indicators: visual inspection and cup evaluation. The inspection items include color, cleanliness, origin, taste and characteristics of coffee beans. Export classification is indicated by simple numbers, with the best washed coffee being grade 5 and the best sun-cured coffee being grade 4. After classification, the origin can be exported. Usually exports by letter of credit
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The Story of Latin American Coffee Bean producing country
The flavor and taste of coffee beans in Latin America was once the second largest coffee producer only in Brazil, but Colombia, which has been overtaken by Vietnam and ranked third in the world, is the largest supplier of washed beans in the world. Colombia has become synonymous with good coffee after years of image-building. Although the flavor is balanced, the texture is thick, and the famous sour taste, the aroma is also good.
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