Evaluation characteristics of Burundian coffee beans an introduction to the taste treatment method of flavor description in producing areas
Evaluation characteristics of Burundian coffee beans an introduction to the taste treatment method of flavor description in producing areas
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
Features of Burundian coffee:
Burundi has the most diverse and successful coffee industry in the world, and has its own characteristics. Burundian coffee is aromatic and has excellent acidity. Burundian coffee producing areas:
Coffee in Burundi is now grown only on small farms. Almost all coffee produced in Burundi is Arabian beans, while coffee trees in Ngozi are planted more than 1200 meters above sea level. Burundian coffee was introduced by Belgian colonists in 1930. Unfortunately, many of these farms are located on the border with war-torn Rwanda, putting pressure on coffee production.
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Introduction to the taste of El Salvador coffee beans produced by the method of grinding and calibration
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