Step diagram of hand-flushing temperature of Burundian coffee
Step diagram of hand-flushing temperature of Burundian coffee
After the price of Burundian Arabrica coffee was raised, the purchase price of fresh coffee in Burundi was adjusted from 120 Burundian francs / kg to 200 Burundian francs / kg, which is excellent news for countries where coffee export earnings account for more than 80 per cent of total foreign exchange earnings. Due to the abundant coffee growing season Rain Water and good field management, coffee production in 2004-05 was significantly higher than that of last year. According to Burundian officials, coffee bean production this year will reach 36000 tons, an increase of six times over last year (5600 tons). The United States, Starbucks, the largest coffee retailer in the world, said a few days ago that it would increase its purchase of coffee from Burundi. Industry insiders said that Starbucks' move is conducive to the economic development of Burundi.
The East African newspaper reported on the 8th that in order to help Burundi integrate into the world coffee market as soon as possible, Starbucks has funded officials of the Burundian Coffee Management Commission to study abroad, and Starbucks executives will also visit Burundi this month to discuss cooperation with relevant parties.
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
Burundi's fragrant, soft-tasting coffee from war-torn areas Burundi (Burundian) has the most diverse and successful coffee industry in the world, and has its own characteristics. Coffee in this country was introduced by Belgian colonists in 1930 and is now grown only on small farms. Unfortunately, many of these farms are on the border with war-torn Rwanda, putting pressure on coffee production.
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Source of sour taste: coffee cherry fruit (coffee cherry)
Source of sour taste: although the sour taste of coffee cherry fruit (coffee cherry) is normal, it is not just sour. It is caused by many factors, such as coffee bean itself, treatment, transportation, storage, baking, brewing and so on. When drinking coffee, calmly taste, imagine and compare the sour taste of the coffee.
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Coffee and Red Wine treatment Arabica Coffee Bean producing area and Price
Coffee red wine treatment Arabica coffee bean producing area and price acetic acid fermentation method: cleaner, more active acid, brighter acid quality, citric acid lactic acid fermentation method: taste more round, less cleanliness than acetic acid fermentation method, higher alcohol thickness, malic acid / tartaric acid before this, the processing plant uses manual operation handed down from generation to generation, for example, bite and feel the coffee
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