Introduction of Burundian Coffee varieties treated by Grinding Calibration method in the region with characteristic Flavor and Taste

Published: Sep 16, 2026 Author: World Gafei Last Updated: Sep/16/2026 106 views

Burundian coffee has special flavor and taste region grinding scale method varieties introduction Burundian coffee has a striking resemblance to its neighbor Rwanda, and coffee produced in these 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.

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.

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

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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