Wet-treated Burundian coffee beans introduce Jackson bourbon varieties of boutique coffee

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 producing country: Burundi

Grade: AA,FWS

Planting area: Buyendi

Brand name: Buyendi

Treatment method: wet treatment

Appearance: 1dcompany300grgrRAME 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 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 applicable

Wet aroma (1-5): not applicable "Burundian Kumar coffee bean Kuma Coffee: Burundi Gacokw aroma, mixed with chocolate, honey and vanilla flavors, as the cup cools, these flavors blend into some kind of melon aroma, I also found a very obvious almond cup play, along with the flower hint."

The above comments for a coffee reviewer on a blog, to be honest, I hate this kind of text. People's discrimination of taste is carried out most of the time through the subconscious. You will know very clearly that it tastes good and tastes bad. This does not require logical thinking. You do not need to know how many kinds of aroma there are in that mouthful of coffee. Once you distinguish the different aroma, there is a conscious space to distinguish clearly and without making mistakes. It takes strict training to prevent subconscious interference, but doing so will only affect our taste in food.