Flavor description and taste characteristics of Burundian coffee beans introduction to grinding scale treatment in producing areas
Flavor description and taste characteristics of Burundian coffee beans introduction to grinding scale treatment in producing areas
Fortunately, as mama visited the Burundian national coffee laboratory, an isolated house not far from the coffee park, there was state-of-the-art coffee roasting equipment. Each of their staff, dressed in white hexagram, placed dozens of newly harvested beans on the two cup tables, and invited us to participate in the cup test, took the cup, spoon, ACAE cup meter, pen, and began to drink. I have never had such a direct bowl of beans in this cup test, and these are also fresh beans that I have never tested before, because each cup is tested with beans across the sea, and this time the average moisture content of beans is very high, so the immature taste is easy to identify. The chairman of the weight class inside, tell us about these beans and the countries they export. Burundi is a country with a high yield of coffee and one of the important producers of fine coffee in the world.
Washed coffee accounts for 35% of exports. Good quality washed coffee is processed with freshly picked fully ripe fruit, picked carefully and closely monitored by professionals. The picked clean coffee beans are pulped on the day of picking, then fermented, washed, dried and peeled. The humidity of processed coffee beans is kept at about 12%.
Sun-dried coffee accounts for 65% of exports and is mainly picked by families. Red coffee is dried on cement floors or high tables to 11.5% humidity, then peeled and cleaned.
Honey, full of fruit flavor, with a 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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Sidamo coffee flavor description manor area treatment quality introduction the coffee used by Flower Butterfly comes from the Baru volcano region of the Boqui specialty region of Panama. Up to 1600 meters above sea level, the special microclimate leads to abundant rainfall and large temperature difference between day and night in this area, coupled with fertile volcanic soil, as well as meticulous planning and management of the harvest period, so that the coffee here is either thick or sour.
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1) Add proper amount of purified water to the lower seat of the siphon pot (heated purified water can be used to shorten the time of boiling water. In this operation, the amount of water added is 2.5 cups, i.e. about 280 ml, two cups of water are for guests/friends, and the extra half cup is reserved for the brewer to taste in advance, if the taste is felt by then
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