Flavor description of Burundian coffee beans introduction of varieties treated in manor area
Flavor description of Burundian coffee beans introduction of varieties treated in manor area
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
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.
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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Description of the Flavor of Pacamara Coffee Bean introduction to the varieties treated in the manor area
Finca Ataisi Manor is located in the volcano-producing area of Izalco (Izakou) in the province of Sonsonate, El Salvador. Due to the volcano, the soil of the manor is very rich in organic matter. The average elevation of the manor is about 1800 meters and the terrain is steep. It is one of the highest estates in the area. At present, the manor is one of the highest in the area.
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Uganda Elgon coffee bean producing area characteristic flavor description taste manor production area introduction Ugandan coffee beans have a unique flavor of delicate flavor, which is very suitable for making Italian and other flavors of coffee. More importantly, Ugandan coffee beans are strictly screened in accordance with the standards of the international market to ensure their high quality and pollution-free characteristics. Africa is the two main varieties of coffee, Arabica and Ro.
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