Flavor and taste of boutique coffee beans in Bloomberg brief introduction of varieties in manor producing area

The main task of the Nyarunasi Cooperative is to improve the quality of life of its members and help achieve its goals through the extraordinary income from the sale of high-quality coffee. The Nielu Mat Cooperative is one of the members of the Bloomberg Coffee planting Cooperative Union (the Consortium of Coffee Growers Cooperatives) (COCOCA), which is organized by 17 cooperatives. Bronx has been growing coffee since 1930. Most of the varieties are bourbon series, and coffee grows in mountains ranging from 1750 to 2000 meters above sea level.

The first Burundian Arabica coffee shop was introduced by Billy in the 1930s and continues to this day.

More than 800,000 Bloomberg families live on coffee, and most of them are small coffee bars.

The varieties of coffee coffee are mostly Bourbon and Jackson and Mibirigy of the same Bourbon system, and the processing methods are washed and semi-washed.

In the past, most of them were exported to Belgium, Germany, Netherlands, Japan, Australia and the United States.

Coffee export has become an important economic source of Bloomberg, and the country is mainly distinguished from the famous coffee producing areas.

There are Kayanza, Ngozi, Mumirwa, Buyenzi, Kirimiro and other areas.

The coffee production type of Bloomberg is similar to that of Yisuobi, and most of them are produced by small ones. Farmers in the Nielu Deer Co-operative Society (Nyarunasi Cooperative) send their harvested ripe fruits to the processing system for unified treatment.

The coffee collected by the people is washed and processed with traditional water. After the fruit is removed, the coffee is soaked and washed in the sink and placed on the scaffolding to be dried every day. Coffee beans are almost full of defective beans, the size is equal to the water content.

After baking with high maturity, the bean noodles show a bright baking color, and the taste is wild and preserved.

Strong taste and fragrance, fragrance and fragrance are different from most of the coffee in the market.

There is a very high level of gold. The fragrance of dried incense is so strong that it is more colorless than it is, and you can feel it at the entrance.

Very melancholy, vanilla-like taste, wild feeling, dark coffee, low acidity, low acidity

It is slightly easier than Ken, and it has the inherent characteristics of non-bean, and it is also special.

Taste features: honey, kumquat, purple mackerel flower fragrance, acidity, smooth taste, fragrant and sweet,