Introduction of Burundian Coffee Cup Flavor production area characteristics Taste Grinding Calibration Variety treatment method

Introduction of Burundian Coffee Cup Flavor production area characteristics Taste Grinding Calibration Variety treatment method

Aroma

The aroma consists of two parts, dry incense and wet incense. After grinding the beans, the first image and the first item to be scored is the dry fragrance, the aroma of coffee flowers, roasted hazelnuts and roasted almonds are all pleasant aromas. Water injection, the broken shell of the wet fragrance gives people more fantasy, honey, lemon, apricot fruit make people salivating.

Sip flavor

Flavor is the first item to be perceived and scored when the coffee liquid drops to 71 ℃ and starts sipping, including various flavors and the sense of smell behind the nose; cup testers can include the tastes they feel in the scoring items, including the various flavors measured or drunk. It can be said that sipping flavor is a very important scoring item, and it is also a basis for testing the characteristics of a cup of coffee sample. The more the better, the higher the score.

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Yu Yun

If all kinds of taste or aroma or touch still stay in the mouth after sipping, and the good flavor stays for a long time, such as sweetness, it still stays clearly in the mouth or even spreads after sipping and spitting coffee, then the score of this item will be high, on the contrary, there is no aftertaste, or very short, the score is low.

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Acid quality

Good acidity is not like vinegar, which is bright and lively and can also detect many kinds of acidity such as citrus, berries or sweet lemons, as well as the sweet and sour melons like cantaloupe or the crisp acidity of freshly ripe apples. The above acids are of high quality; bad acids are like unripe fruit or acetic acid, and some bad acids are like overripe fruit or rotten fruit, and fermented acid or rotten acid can be detected. The higher the quality, the higher the acid score.

Burundi is a very interesting country for us. Little is known about coffee, and coffee producers and processors cannot price their coffee, just as people cannot identify uncarved jade, so people here do not have the income to do the same planting and processing methods that are being used in other countries. Like Panama. " Tim Maestas (USA) of Augies Coffee said that

Londi 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.

Burundi is a small landlocked country located at the junction of eastern and central Africa, across the Nile and Congo basins, dominated by hills and mountains, with excellent coffee-growing elevations. The history of coffee cultivation in Burundi is not long, its coffee planting industry is carried out entirely in the form of small family farms, there is a great difference in quality, and years of war and social unrest have made its coffee planting industry very chaotic. But I have to admit that it has the potential to produce high-quality coffee.