Description of characteristic and Flavor of Burundian Coffee Bean introduction to the production area of grinding scale by taste treatment method
Description of characteristic and Flavor of Burundian Coffee Bean introduction to the production area of grinding scale by taste treatment method
The coffee collected by the people is washed and processed with traditional water. After the fruit is removed, the coffee is soaked and washed in the sink and placed on the scaffolding to be dried every day. Coffee beans are almost full of defective beans, the size is equal to the water content.
After baking with high maturity, the bean noodles show a bright baking color, and the taste is wild and preserved.
Strong taste and fragrance, fragrance and fragrance are different from most of the coffee in the market.
There is a very high level of gold. The fragrance of dried incense is so strong that it is more colorless than it is, and you can feel it at the entrance.
Very melancholy, vanilla-like taste, wild feeling, dark coffee, low acidity, low acidity
It's a little bit easier than Ken, and it's a little lighter than Ken. It has the characteristics that are not inherent in beans, and it's also quite special.
Coffee producing areas in Burundi:
Coffee in Burundi is now grown only on small farms. Almost all coffee produced in Burundi is Arabian coffee beans, while coffee trees in Ngozi are planted at an altitude of more than 1200 meters.
Features of Burundian coffee:
Burundi has the most diverse and successful coffee industry in the world, and has its own characteristics. Burundian coffee is fragrant and has excellent acidity.
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Where is the coffee bean producing area in Sidamo, Ethiopia?
The output of Ethiopian coffee beans is relatively small, and it is mainly exported to Europe and the United States. It is not easy to buy in Taiwan, but it is very popular in Europe and the United States. There are three treatment methods: washing, tanning and semi-washing. Liam's body will be significantly less viscous, and the floral and citrus flavors will be inferior to those of Yegashifi and Sidamo, but with a hint of grass and black sugar, and bright acidity. Hara (
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