Flavor description of Burundian coffee beans introduction to the method of variety treatment in manor production area by grinding scale

Flavor description of Burundian coffee beans introduction to the method of variety treatment in manor production area by grinding scale

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.

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 the Bourbon species Micro batch [Bulongdi Champion processing Plant], which is located at the Mardadi Peak of the Parnjia treatment Plant in Cabuye District, Cajun Province, with a very high altitude, even more than 2000 meters above sea level, with fertile soil and loess soil. It is widely recognized as the best coffee processing plant in Bulongdi.

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