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Description of Flavor of Burundian Coffee Bean introduction of Grinding scale for Regional treatment of Burundian Coffee beans
Flavor description of Burundian coffee beans: 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
2016-11-22 Burundian coffee beans flavor description taste variety region treatment grinding carving -
Evaluation characteristics of Burundian coffee beans an introduction to the taste treatment method of flavor description in producing areas
Evaluation characteristics of Burundian coffee beans: flavor description of Burundian coffee beans: dry aroma (1-5): not applicable wet aroma (1-5): not applicable acidity (brightness) (1-10): not applicable taste (hierarchical) (1-10): not applicable taste (alcohol thickness) (1-5): not applicable aftertaste (residue) (1-10): not applicable balance (1-5): not applicable
2016-11-23 Burundi Coffee beans Evaluation characteristics region Flavor description Taste treatment introduction -
Description of Burundian Coffee Bean Flavor introduction of taste treatment method for manor production area
Burundian boutique coffee bean acidity (brightness) (1-10): does not apply taste (layering) (1-10): does not apply taste (alcohol thickness) (1-5): does not apply aftertaste (residue) (1-10): does not apply balance (1-5): does not apply basic score (50): does not apply total score (maximum 100): does not apply intensity / main attribute: medium strong / sweet, fruit
2016-10-21 Burundian coffee beans flavor description manor region characteristics taste treatment introduction -
Introduction to the characteristics of taste treatment of varieties in Burundian coffee flavor description
Introduction to the characteristics of taste treatment of varieties in Burundian coffee flavor description: acidity (brightness) (1-10): not applicable taste (hierarchical feeling) (1-10): not applicable taste (alcohol thickness) (1-5): not applicable aftertaste (residue) (1-10): not applicable balance (1-5): not applicable basic score (50): not applicable total score (maximum 100): not applicable to Bloom.
2016-11-24 Burundi Coffee Flavor description region Variety Taste treatment characteristics introduction -
Introduction to the description of Manor Flavor of Burundian Red Bourbon Coffee beans
Dry aroma (1-5): not applicable wet aroma (1-5): not applicable acidity (brightness) (1-10): not applicable taste (layer) (1-10): not applicable taste (alcohol thickness) (1-5): not applicable aftertaste (residue) (1-10): not applicable balance (1-5): not applicable.
2016-11-25 Burundi Hongbo coffee beans grinding scale region variety manor flavor description -
Introduction to the varieties of Burundian Coffee produced by the method of Grinding scale
Burundian coffee grinding scale treatment acidity (brightness) (1-10): not applicable taste (layering) (1-10): not applicable taste (alcohol thickness) (1-5): not applicable aftertaste (residue) (1-10): not applicable balance (1-5): not applicable basic score (50): not applicable total score (maximum 100): not applicable intensity /
2016-12-24 Burundi Coffee Grinding Calibration treatment Manor region Variety introduction Bloom -
Description of characteristics and Flavor of Burundian Coffee Bean introduction to the quality of grinding scale pressing powder
Description of Burundian coffee flavor quality characteristics acidity (brightness) (1-10): not applicable taste (layering) (1-10): not applicable taste (alcohol thickness) (1-5): not applicable aftertaste (residue) (1-10): not applicable balance (1-5): not applicable basic score (50): not applicable total score (maximum 100): not applicable strength / main attributes:
2016-10-27 Burundian coffee beans characteristics flavor description treatment grinding calibration pressing powder product -
Description of Flavor of Burundian Coffee Bean production area introduction of varieties treated by manor
Variety introduction acidity (brightness) (1-10): not applicable taste (layering) (1-10): not applicable taste (alcohol thickness) (1-5): not applicable aftertaste (residue) (1-10): not applicable balance (1-5): not applicable basic score (50): not applicable total score (maximum 100): not applicable strong
2016-11-12 Burundian coffee beans characteristics region flavor description manor treatment variety introduction -
Description of Burundian Coffee Bean Flavor description and introduction of Variety treatment method in the region of Grinding scale
Burundian coffee bean flavor description grinding scale production area variety treatment method taste introduction acidity (brightness) (1-10): not applicable taste (layering) (1-10): not applicable taste (alcohol thickness) (1-5): not applicable aftertaste (residue) (1-10): not applicable balance (1-5): not applicable basic score (50): not applicable total score (maximum 100):
2016-11-28 Burundian coffee beans flavor description grinding scale region variety treatment mouth -
Spicy aftertaste of Burundi coffee flavor Introduction Jackson Bourbon variety
Burundi coffee has been in a state of chaos for a long time, with a large number of old and new green beans mixed together, making this coffee unsuitable for grading. The coffee is coarse but mild and has characteristics similar to Kenya coffee. Sweet, fruity flavor with a spicy finish. Dry aroma (1-5): Not applicable Wet aroma (1-5): Not applicable Acid
2016-07-13 Spicy Aftertaste Burundi Coffee Flavor Taste Introduction Jackson Bourbon Tasting -
Introduction to the flavor characteristics of Burundian coffee
Dry aroma (1-5): does not apply wet aroma (1-5): does not apply acidity (brightness) (1-10): does not apply taste (layering) (1-10): does not apply taste (alcohol thickness) (1-5): does not apply aftertaste (residue) (1-10): does not apply balance (1-5): does not apply base score (50): does not apply total score (maximum 100): not applicable strength / master
2016-06-03 Burundian coffee flavor characteristics introduction aroma 1-5 not applicable acidity -
Burundi Coffee Bean Flavor Taste Manor Introduction Fine Coffee Burundi Coffee
Burundi coffee has been in a state of chaos for a long time, with a large number of old and new green beans mixed together, making this coffee unsuitable for grading. The coffee is coarse but mild and has characteristics similar to Kenya coffee. Sweet, fruity flavor with a spicy finish. Dry aroma (1-5): Not applicable Wet aroma (1-5): Not applicable Acid
2016-07-22 Burundi Coffee Bean Flavor Taste Manor Region Introduction Boutique Coffee Cloth -
Introduction of Burundian Coffee Bean Flavor description method Grinding Calibration Variety producing area
Dry aroma (1-5): does not apply wet aroma (1-5): does not apply acidity (brightness) (1-10): does not apply taste (layering) (1-10): does not apply taste (alcohol thickness) (1-5): does not apply aftertaste (residue) (1-10): does not apply balance (1-5): does not apply base score (50): does not apply total score (maximum 100): not applicable strength / master
2016-11-03 Burundian coffee beans flavor description treatment grinding scale variety region introduction -
Introduction of Burundian coffee flavor and taste boutique coffee beans in Burundian coffee producing area
Burundian Grade: AA,FWS planting area: Buyendi Brand: Buyendi treatment: wet treatment appearance: 1dgray 300grjie 16-18SCR Variety: Jackson bourbon Note: due to ethnic secession, the chaos of Burundian coffee has been going on for a long time, with a large number of mixed raw beans, making this coffee unsuitable for grading. This coffee
2016-07-29 Burundi coffee flavor taste introduction production area boutique coffee beans -
Burundian Coffee introduction
Straddling the Nile and Congo basins, the landform is dominated by hills and mountains, with excellent coffee cultivation elevations. The history of coffee cultivation in Burundi is not long, its coffee planting industry is carried out entirely in the form of small family farms, there is a great difference in quality, and years of war and social unrest have made its coffee planting industry very chaotic. But I have to admit that there is a high output here.
2016-06-03 Burundi coffee introduction across Nile Congo watershed geomorphology hills mountains -
The flavor characteristics of Burundian coffee introduce the daily coffee intake
Country of production: Burundian Grade: AA,FWS planting area: Buyendi Brand: Buyendi treatment: wet treatment appearance: 1dCompact 300grgrje 16-18SCR Variety: Jackson bourbon Note: due to ethnic secession, the chaos of Burundian coffee has been going on for a long time, with a large number of raw beans mixed with the old and new, making this coffee unsuitable for grading.
2016-06-04 Burundi coffee flavor characteristics introduction daily intake producing country -
Introduction of coffee bean producing areas and manors in Burundi
The chaos of Burundian coffee has been going on for a long time, with a large number of old and new raw beans mixed together, making this coffee unsuitable for grading. This coffee is rough but mild, and has characteristics similar to Kenyan coffee. The flavor is sweet and fruity, with a slightly spicy finish. Dry aroma (1-5): not suitable for wet aroma (1-5): not suitable for acid
2016-06-03 Burundi coffee beans producing areas manors introductions coffee chaos situation -
Taste and flavor characteristics of Burundian coffee beans
Variety: Jackson bourbon Note: due to ethnic divisions, the chaos of Burundian coffee has been going on for a long time, with a large number of different raw beans mixed together, making this coffee unsuitable for grading. This coffee is rough but mild, and has characteristics similar to Kenyan coffee. The flavor is sweet and fruity, with a slightly spicy finish. Dry aroma
2016-06-14 Burundian coffee beans taste flavor characteristics variety Jackson bourbon because -
Flavor description of Burundian coffee beans introduction of varieties treated in manor area
Flavor description of Burundian coffee beans taste manor production area variety introduction: Burundian growth: 1750 m production area: Kayanza Kabuye roasting degree: moderate roasting treatment: traditional wet treatment varieties: bourbon seed treatment plant: Pennjia treatment plant flavor: citrus acid, lemon, orange, almond aroma Burundian coffee chaos has been maintained
2016-11-10 Burundian coffee beans flavor description taste manor region treatment variety introduction -
Description of characteristics and Flavor of Burundian Coffee Bean
Burundian country of production: Burundian Grade: AA,FWS planting area: Buyendi Brand: Buyendi treatment method: wet treatment appearance: 1dGrample 300grjie 16-18SCR Variety: Jackson bourbon Note: due to ethnic separatism, the chaos of Burundian coffee has been going on for a long time, with a large number of raw beans mixed together, making this coffee unsuitable for use.
2016-10-28 Burundi coffee beans characteristics flavor description taste variety region introduction cloth