Introduction of Burundian Coffee varieties treated by Grinding Calibration method in the region with characteristic Flavor and Taste
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
Dry aroma (1-5): not applicable
Wet aroma (1-5): not applicable
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
Contrast: very similar to Kenyan coffee
