Burundi Coffee Flavor Description Grind Scale Variety Treatment Area Estate Introduction
Description of Burundian Coffee Flavor, Grinding scale, Variety treatment, introduction to manors in production areas
Coffee and tea exports are currently the only mainstay of the country's economy, so in 2013, Ben and his wife Kristy started the Long Miles Coffee Project (LMCP), hoping to change the quality of local coffee and people's lives. In 2015, their coffee won third and eighth place in the Burundian COE Cup, and roasters around the world affirmed Burundi's potential.
Recently in Shanghai, Ben told us his story and showed us a passionate traditional Burundian drumming show that Burundian coffee was first brought in by the Germans in the 1900s; they found that "bourbon" was the best variety to grow 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 coffee.
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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