Introduction to the grinding scale of Burundian coffee beans produced by the method of flavor description and taste treatment

Published: Sep 15, 2026 Author: World Gafei Last Updated: Sep/15/2026 106 views

Burundian coffee bean flavor description, taste treatment, regional grinding scale of Burundian coffee varieties introduced Burundian coffee was first introduced by the Germans in the 1900s; they found that bourbon was the most suitable coffee variety to grow in the local climatic environment. the local climate is usually tropical plateau climate, with a very large temperature difference between day and night. However, due to the suspension of investment in coffee research, bourbon became a stay.

Burundian coffee was first brought in by the Germans in the 1900s; they found that bourbon was the most suitable for growing in the local climate, which is usually a "tropical" plateau climate with a very large temperature difference between day and night. However, due to the suspension of investment in coffee research, bourbon has become the only coffee variety left in the country and has been treated with "full washing".

The development of boutique coffee needs continuous breakthrough and innovation. In 2014, Long Miles Coffee Project (LMCP) began to use sun treatment and honey treatment for their coffee, which made professional coffee cup testers overjoyed at the taste of the coffee. According to Miss Gu Qinru, head of Latorre & Dutch Coffee Asia, "usually we can drink citrus and plum flavors in washed Burundian coffee. And this is our first cup of Burundian coffee treated with sun and honey. Its flavor turns into more complex strawberries, grapes and tropical fruits. It seems that the way it is handled is crucial to the taste of the coffee. "

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 bourbon species micro batch. [Bulongdi Champion processing Plant] is located at the Maerdadi Peak of the Panjia treatment Plant in Cabuye District, Cajun Province. It is very high above sea level, and even has mountains over 2000 meters. The soil is fertile, the soil is humid, and the coffee grows very well. It is generally recognized as the best coffee processing plant in Burundi.

Bean parameters:

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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