A brief introduction to the flavor, taste and aroma characteristics of Cajan coffee beans from Burundian Champion processing Plant

This is excellent news for countries that earn more than 80% of their foreign exchange earnings from coffee exports. 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, which is six times higher than 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 New York Stock Exchange made a decision with the Burundian government and coffee production and export enterprises on February 17, 2005.
Burundi 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. Almost all coffee produced in Burundi is Arabian coffee beans, while coffee trees in Ngozi are planted at an altitude of more than 1200 meters. Burundian coffee has a rich aroma and excellent acidity, and most of its products are exported to the United States, Germany, Finland and Japan.
[Bulongdi Champion processing Plant] is located in the Maerdadi Peak of the Panjia treatment Plant in Cabuye District, Cajun Province, with a very high altitude, even a mountain area of more than 2000 meters. The soil is fertile and gravelly, which is very suitable for coffee growth. It is recognized as the best coffee processing plant in Bulongdi.
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
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A brief introduction to the description of the flavor and aroma characteristics of Matari mocha coffee with obvious sweetness
The name Mocha can be written in several ways, such as Mocca, Mocha, Moka and Mokha, but they all mean the same thing. Mocha beans are especially obvious in deep roasting because of their unique chocolate flavor, so a fancy coffee flavored with chocolate sauce takes mocha as its name. Matta mocha: the best of mocha coffee, like the top
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Karana Kintamani volcano Ubu processing plant in Bali, Indonesia, sun-tanned coffee has a special flavor and taste.
This year, Rodney successfully experimented with three different batches, including water washing, honey treatment, sun treatment, and three different construction methods. The flavor greatly exceeds the general batches of origin, and the overall defect rate and uniformity are even better than those of fine beans in Central America. Water washing and honey treatment have bright and complex acidity, and the sun treatment batches are much better than those of Panama Manor.
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