Description method of Burundian Robusta Coffee Bean Flavor introduction to the Manor of Grinding scale production area
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 bourbon species micro batch.
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: sour citrus, lemon, orange, almond aromas
Strong taste and fragrance, fragrance and fragrance are different from most of the coffee in the market.
There is a very high level of gold. The fragrance of dried incense is so strong that it is more colorless than it is, and you can feel it at the entrance.
Very melancholy, vanilla-like taste, wild feeling, dark coffee, low acidity, low acidity
It is slightly easier than Ken, and it has the inherent characteristics of non-bean, and it is also special.
Taste features: honey, kumquat, purple mackerel flower fragrance, acidity, smooth taste, fragrant and sweet,
Rich through the introduction of the Belgian people, Bloomberg began to grow coffee in 1930, and most of the varieties are bourbon series, and coffee grows on mountains ranging from 1750 to 2000 meters above sea level.
The first Burundian Arabica coffee shop was introduced by Billy in the 1930s and continues to this day.
More than 800,000 Bloomberg families live on coffee, and most of them are small coffee bars.
