Flavor description and taste characteristics of Burundian coffee beans introduction to manor treatment of varieties
Flavor description and taste characteristics of Burundian coffee beans introduction to manor treatment of varieties
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 Bourbon species Micro batch Burundi (Burundi) has the most diverse and successful coffee industry in the world, and has its own characteristics. The coffee was introduced by Belgian colonists in 1930 and is now grown only on small farms in Burundi on the south side of the equator in east-central Africa. It is bordered by Rwanda to the north, Tanzania to the east and south, Congo (Kinshasa) to the west, and Lake Tanganyika to the southwest. There are many plateaus and mountains in the territory, most of which are composed of the plateau on the east side of the East African Rift Valley, with an average elevation of 1600 meters above sea level, which is known as the "mountain country". More than half of them are located on the famous Lake Lake Tanganyika. The capital is Bujumbura. The lakeside and river valleys in the west and the savanna climate in the east; the tropical mountain climate in the central and western regions. The annual average temperature is 20-24 ℃, with a maximum of 33 ℃. March to May is the heavy rainy season, October to December is the light rainy season, and other months are the dry season.
Burundian coffee was first brought in by the Germans in the 1900s; they found that bourbon was the most suitable for growing 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". We can usually drink citrus and plum flavors in washed Burundian coffee. Burundian coffee treated with sun and honey has a more complex flavor of strawberries, grapes and tropical fruits.
The quality of Arabica coffee in Burundi is quite good, mainly bought by Americans and Europeans. The coffee produced in Burundi is directly related to its own climate and topography, has won a lot of international awards, and has now become a pillar industry in Burundi. So those who are interested can have a taste. Generally speaking, Burundian coffee has a mellow taste and moderate acidity.
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