Description of Flavor of Burundian Coffee Bean introduction to Grinding scale of Regional treatment method for Burundian Coffee beans

Description of Flavor of Burundian Coffee Bean introduction to Grinding scale of Regional treatment method for Burundian Coffee beans

1. It is planted by using the regional advantage of Central Africa, without adding any mixed beans and secondary beans.

two。 Baked with all-natural Arabica coffee beans

3. Its fragrance is so rich that it can be smelled without opening the package, and the room is full of fragrance when cooking.

Editor MM introduces to netizens how to taste delicious coffee:

There are different flavors of coffee, so you can't drink three or four cups in a row like tea or cola, but the formal coffee cup is the best. Ordinary coffee to 80-100cc for the right amount, sometimes if you want to drink three or four cups in a row, then it is necessary to dilute the concentration of coffee, or add a lot of milk, but still take into account the degree of physical needs, to add or reduce the concentration of coffee, that is, do not cause greasy or nauseous feeling, and in the allocation of sugar might as well be more changes to make the coffee more delicious. Drinking hot coffee is a necessary condition for tasting delicious coffee, even on a hot summer day.

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.

Flavor: mellow taste, rich aroma, excellent acidity

Suggested roasting method: medium to deep roasted Burundian (Burundi) coffee was introduced by Belgian colonists in 1930. Unfortunately, many of these farms are on the border with war-torn Rwanda, putting pressure on coffee production.

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.