A brief introduction to the History and Culture of the Origin and Development of Fruit-flavored Burundian Coffee beans

Drinking hot coffee is a necessary condition for tasting delicious coffee, even on a hot summer day.

Burundian coffee 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.

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

Base score (50): not applicable

Total score (maximum 100): not applicable

Strength / main attributes: medium strong / sweet, fruit flavor, spicy aftertaste.

Recommended baking degree: full city

Contrast: very similar to Kenyan coffee

1. Promote the pace of privatization and liberalization of the coffee industry

two。 Assist production organizations or small farmers to improve the refinement process and the quality of growing coffee

3. Develop the market of boutique coffee in the United States, Europe and Asia

4. Increase coffee production

After more than a decade of civil war and political instability, Burundi is ready to change in response to the fast-changing global coffee market, the growth of the boutique coffee market has become a trend. Burundi has many conditions for producing high-quality boutique coffee.

Since BAP began in 2007, BAP has worked with everyone in the coffee supply chain, from producers to buyers, hoping to give way to Londi to understand what kind of coffee they are producing and to let them know about sustainability and the different needs of the global market.

This time, I visited two coffee washing plants, one large and the other owned by a small cooperative.

Large-scale washing plant

Cooperative Farmers: 2000

Equipment:

i. Coffee cherry manual primary screening table-

ii. Water trough-sift out immature fruits, branches and leaves, etc.

iii. Peeling machine

iv. Fermentation tank-fermentation for 13 hours and 16 hours (depending on weather conditions)

v. Washing passage

vi. Rest trough-after the fermentation of raw coffee beans is completed, after the mucous membrane is removed, it will rest in the rest tank (without additional water) for 24 hours.

vii. African bed-dried coffee raw beans. In the past, Burundian farmers wanted to reduce the moisture content of raw beans to about 12% as soon as possible (18 days), but found that this drying rate would speed up the aging of raw beans. BAP changed this practice, extending the drying period of raw beans to 23 days and found that there was no obvious aging flavor after storing raw beans for a year.

viii. Water purification tank-there are four tanks, the first tank is a static sedimentation tank, followed by coarse filtration, vegetable activated carbon, activated carbon, the filtered water will be used in the fermentation tank to reduce water use.

ix. Warehouse-Storage of raw beans with shells

Producing country: Burundi

Grade: AA,FWS

Planting area: Buyendi

Brand name: Buyendi

Treatment method: wet treatment

Appearance: 1dcompany300grgrRAME 16-18SCR

Variety: Jackson bourbon

There are different flavors of coffee, so you can't drink three or four cups in a row like tea or cola, but the formal coffee cup is the best. Ordinary coffee to 80-100cc for the right amount, sometimes if you want to drink three or four cups in a row, then it is necessary to dilute the concentration of coffee, or add a lot of milk, but still take into account the degree of physical needs, to add or reduce the concentration of coffee, that is, do not cause greasy or nauseous feeling, and in the allocation of sugar might as well be more changes to make the coffee more delicious.