Introduction to the method of grinding and calibrating the flavor description of Burundian coffee beans
Ethiopia is the birthplace of the famous Arabica coffee beans. It is said that coffee was first discovered by shepherds in Essekafa, and the name of coffee evolved from Caffa. It is well-known as the "hometown of coffee".
The geographical environment of Ethiopia is very suitable for coffee growth. Currently, about 25% of the Ethiopian population depends directly or indirectly on coffee production for a living. Since most local farmers still take care of coffee trees manually and do not use harmful pesticides and herbicides, most of the coffee produced in Ethiopia is organic coffee.
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: sour citrus, lemon, orange, almond aromas
