Traditional Wet treatment of Burundian Fine Coffee beans by Kayanza Kabuye in Panjia treatment Plant

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

"Burundi" is introduced for the first time, and we are very lucky to find this one.

Coffee from "Blair processing Plant" ~ ~ in the dry aroma of ground powder, charred

The smell of sugar and flowers intertwined with each other is so pleasant. Add hot water

The wet aromas give off aromas of lemon and honey. Performance in a cup is an entrance.

It's sweet, balanced, bright, citrus, lemon, clear and dry, taste.

It's quite smooth, it's a bourbon variety, but you'll find it's the same as that of Central and South America.

Bourbon has a different flavor! ~ in short, it is rarely of high quality.