Burundian coffee planting region, treatment methods and varieties

Country of production: Burundi

Grade: AA, FWS

Planting area: Buyendi

Brand: Buyendi

Treatment method: wet treatment

Appearance: 1d/300gr, 16-18SCR

Breed: Jackson Bourbon

Note: Burundi coffee has been in chaos for a long time due to ethnic divisions, 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): N/A

Wet Aroma (1-5): N/A

Acidity (brightness)(1-10): N/A

Taste (layering)(1-10): N/A

Taste (body)(1-5): N/A

Aftertaste (Residue)(1-10): N/A

Balance (1-5): N/A

Base Score (50): N/A

Total score (max. 100): N/A

Intensity/Main Attributes: Medium to strong/sweet, fruity, spicy finish.

Recommended baking level: full city

Comparison: Very similar to Kenyan coffee Lundy coffee has striking similarities to neighboring Rwanda, where coffee is often confused. Burundi's coffee cultivation is dominated by bourbon, processed coffee cherries using traditional wet processing, and its fine coffee is characterized by elegant sweetness and bright citrus aromas.

Burundi is a small landlocked country located at the junction of eastern and central Africa, straddling the Nile River and Congo River basins. Its topography is dominated by hills and mountains, and it has excellent coffee cultivation altitude. Coffee cultivation in Burundi has a short history. Its coffee cultivation is carried out entirely in the form of small family farms, with great differences in quality. Moreover, perennial war and social unrest also make its coffee cultivation very chaotic. But I have to admit that it has the potential to produce high-quality coffee.

Burundi Buyendi AA, FWS