Citrus acidity Burundian boutique coffee bean flavor description method grinding degree production area taste baking record

Burundian coffee bears a striking resemblance to neighboring Rwanda, where coffee from the two countries is often confused. Burundian coffee is mainly grown in bourbon, with traditional wet processing of coffee cherries. Its boutique coffee is characterized by elegant sweetness and bright citrus aromas. This batch belongs to the Bourbon species microbatch 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: citrus acidity, lemon, orange and almond aromas in addition to sugars, proteins account for about 11% of the weight of raw beans, and the amino acids contained in these proteins are exactly the raw materials needed for the Mena reaction. Mena reaction refers to amino acids and reducing sugars (glucose, fructose, lactose, etc.) in food. ) A series of reactions in the heating process. Mena reaction produces a variety of aromatic substances and pigments such as Pyridines, Pyrazines, Oxazoles, Thiazoles, Pyrroles. The Mena reaction plays an important role in the flavor of food cooking, whether it is the blackening and fragrance of the sausage when baking sausages, the soft roast chicken on the outside and the delicious baked bread. Mena reaction is responsible for the complete color, smell and flavor of these barbecue foods.

Coffee is blessed with a wide variety of complex chemicals, in addition to the above-mentioned compounds, there are other organic acids, inorganic acids, plant bases and so on. Not only sweet and beautiful ingredients, some slightly bitter compounds make coffee flavor have a wider level and change, together to create a unique rich taste of coffee.